Economy Gastronomy - new budget cookery programme; BBC

Fivenations

As a cheese eater, I happily eat British produced veal, since as Thriftlady writes, it is a side product to the diary industry and not eating it condemns young unwanted calvesto either an early death or to being cruelly exported to mainland Europe.

My local Waitrose sells Beef Escalopes which I think are actually Rose veal as the meat is pink and it cooks and tastes like what Italians call Vitellone (what we call beef they call Manzo and veal is vitello). I flattened them out and made Veal Parmigiana for Sunday dinner They were not very expensive - a pack costsing less than £4 fed my hungry family for Sunday dinner. Cheaper than using chicken breast.

PS Fully grown cows also have lovely eyes!

gairlochgal

I use the Well Hung Meat company and they supply rose veal. I sampled a steak and didn't like the soft texture. But I didn't investigate any recipes and just cooked it like a mature beef steak so perhaps that wasn't the right way to go.

sistercas

gairlochgal wrote: »

Just how bad is the thread drift here?!

Have checked my copy of the book and there is no advice on childcare, composting and school hours. Mind you I did buy the £9 version from Amazon so maybe it's the abridged version

:T:T very good

zippychick

Reverbe wrote: »

secondary schools finish at 2.30 pm?:eek::eek::eek: Perhaps they should put a full day in and we wouldnt have so much problems with literacy and deliquency...:rolleyes:

I think that's a shocking statement!:eek: Reverbe, why do you seem to have such contempt for children and anything related to them?

MrsE_2

cw18 wrote: »

not all children in care.....

I've been considering taking up fostering (as an alternative to child-minding, which is the other possibility I'm looking at), but the main stumbling block is that I would be responsible for getting the child to school and picking them up. As one of the main reasons for me wanting to 'work' from home is so that I'm here for my GDs before & after school (including their school runs) this is likely to be nigh on impossible for me as they're unlikely to be at the same school !!

Talk to them about that. Social services want good foster parents & they can come to arrangements over little issues like that.

Lots of children in care get cabs paid to & from school, usually because the placement is a distance from where the child is in school.

Fivenations

gairlochgal wrote: »

I use the Well Hung Meat company and they supply rose veal. I sampled a steak and didn't like the soft texture. But I didn't investigate any recipes and just cooked it like a mature beef steak so perhaps that wasn't the right way to go.

It has a very different texture, as you say, more like chicken breast than a well hung steak. As it does not have a pronounced flavour , it goes well with sauces and cheese. Being easy to chew it is very good for invalids and young children. My eldest was never keen on steak as a todler but loved having this in Italy where it is often given to children simply flash fried in a griddle pan with a touch of olive oi and butter. It doesn't take long as it can dry out.

This recipe is similar to how I cook it though I leave out the parma ham unless I have some leftover at Xmas.

BigMummaF

Apologies cuz I'm about 24hrs behind on the posts It's been an interesting read to say the least, since Wednesday & all I can say is Vive la Difference. We all have our own idiosyncrasies & as such, should be able to feel free to express opinion without fear of retribution.
To be on topic, it's good to see that it's a completely different type of set-up for the next show so I'm definitely going to watch till the end of the series. Yes--there are things that make me _pale_ but have--in the main--also given me something to think about to see if I can do it cheaper &/or in a way we would like.
As for the vegetarian debate, I'm feeling less inclined to eat anything that can move of it's own free will. A chap was making sharp knives on a programme & the japanese company gave him a fish to cut sushi, failing to tell him it was still breathing. This morning they were talking about eels & shellfish......& there is absolutely NO way I can face rabbit served up on a plate No idea why I should be like this cuz I've always loved meat....must be all the lentils I'm eating :rotfl:

*And that last remark is not intended to be offensive*

elisamoose

Olliebeak wrote: »

My sister used to do 'before and after' school minding. She called it her 'latchkey club' - may be worthwhile asking around your GD's school parent's group if anybody is interested in having children looked after (for a fee, of course ). Give them a healthy snack after school, encourage homework to be done and when completed allow them to watch something constructive on TV. By then their parents should be due to collect them .

I employed a local middle aged lady with childcare qualifications . She worked in my home after school with my 3 primary aged kids and stayed with us for 3 years . Worked really well and no need for registration etc if she works in your home like a nanny.

Chell

horseykitty wrote: »

I've made the Hotdog Hotpot for my lot (I'm veggie) and despite the unlikely combo of hotdogs, egg noodles and white cabbage my fussy lot liked it and it was all eaten up.
I wouldn't say it will be on the menu every week but once every month or so why not?
I wouldn't bother buying the books as some of the recipes are on-line and you'll probably get better advice on being frugal on this site.

We are all veggie, do you think the recipe would work with Cauldren Veggie sausages rather han Hot Dogs?

I've just made the bakewell in a bag again. Last time I found it had far too much pastry so I've only used half the quantity this time and used a quiche dish rather than the 'in a bag' method.

zippychick

Chell wrote: »

We are all veggie, do you think the recipe would work with Cauldren Veggie sausages rather han Hot Dogs?

I've just made the bakewell in a bag again. Last time I found it had far too much pastry so I've only used half the quantity this time and used a quiche dish rather than the 'in a bag' method.

Absolutely, go for it!