Economy Gastronomy - new budget cookery programme; BBC

voiceofreason

daska wrote: »

The skinniest person I know is bulimic. The fattest person I know has just been diagnosed with an underactive thyroid. I know who I'd rather take advice from!

The girl with the underactive thyroid, because she won't go straight to the loo after and throw back up that lovely dinner you've been cooking most of the afternoon? :rotfl: :rotfl: :rotfl:

thriftlady_2

daska wrote: »

Several of my family have products from green cone (though I have the green johanna which takes food and garden waste) and we also have a lot of dogs between us. Never had a problem, really, never, not so much as a mouse.



That's not correct. It depends on the type of composting system you use. The Green Cone system is specifically designed to compost ALL food waste. The Green Johanna is designed to compost ALL food and garden waste.

If you read the thread properly you will see that the Green Cone has been discussed pretty thoroughly. I was referring to a standard compost bin or heap.

northwest1965

emmilou wrote: »

I made these as well and they were rubbish even my 5 yr old turned her nose up...don't know what went wrong but they were more cake like in texture rather than 'biscuity' and they all spread out into one

Did you put too many on the baking sheet? Did you cut the circles too thick?
I'm hoping someone has made them and gives them the thumbs up as I want to make them with stepchildren when they come

purpleivy

northwest1965 wrote: »

Did you put too many on the baking sheet? Did you cut the circles too thick?
I'm hoping someone has made them and gives them the thumbs up as I want to make them with stepchildren when they come

we made them and they were nice. Used Flora, so the mix was a bit softer, so didn't cut, just spooned out. Did one tray and left the rest in the fridge for another day. DD made the second lot and they were nice as well. THey ran out quite thin, but were quite 'expensive' looking with their lumps of crystallised ginger on the top. A bit of powdered ginger went in the dough too. They were a bit sweet for me, but that's easily remedied.

I would definitely use butter next time. I was in a rush and thought that flora would cream and mix faster.

Optimisticpair

rosemary54 wrote: »

help!

my 3 year old grape vine has produced a good crop of "eating" grapes this year,each grape is small but there are a few large bunches,trouble is they are very tarty,anyone got any ideas what to do with them?...wondered about "oven " drying them like tomatoes to get raisens or maybe cooking them.

Theres a recipe called ELIZABETHAN CHICKEN uses seedless grapes.
serves 4
Use bone in thighs or legs / onions etc if necessary and adjust cooking time

Ingredients
15g 1/2 oz 1tbsp butter
1 tbsp sunflower oil
4 skinless boneless chicken breasts
4 shallots
150ml 1/2 pint chicken stock
1 tbsp cider (or white) vinegar
175 g 6 oz 1 cup seedless grapes (I've used green)
120ml 4fl oz double cream
1 tsp grated nutmeg
cornflour to thicken
salt and pepper

1.Heat butter and oil and fry chicken to golden brown remove from pan and keep warm.
2. fry onion/ shallots in same pan until soft golden
and then return chicken to pan
3. Add stock and vinegar to pan, bring to boil, simmer stirring occasionally for abt 10 - 15 mins. NOTE Tougher bits of chicken can go into a lidded casserole dish in the oven to cook until tender.

4. Transfer chicken to serving dish or plate up when tender

5. Using the pan again, pour in cream, nutmeg and grapes heat through add salt and pepper and a little cornflour to thicken sauce if desired. Pour over chicken and serve.

can also use leftover frozen cubes of white wine instead of vinegar.

I cheat and use roasted legs /thighs with the sauce poured over.

Butterfly_Brain

Tis the last one in the series tonight it looks like it will be a good one can't wait till 7pm.
I really hate the way BBC moves programmes about!

debtmuncher

looked on the main thread but i cant see and its time consuming trailing back pages.

economy gastronomy is actually on tonight (tues) at seven oclock bbc2.

i dont know if its a regional thing but double check your planners because its not on wed in my region.

shellsmithcat

Hello - this is a very long thread - tried doing a review but can't find anything - what i would like to know is the book worth it - I have had it sitting in my basket on Amazon for the last few weeks but still cannot bring myself to "check it out" and pay for it. Anyone able to advise.
Thanks

Olderbutnotwiser

shellsmithcat wrote: »

Hello - this is a very long thread - tried doing a review but can't find anything - what i would like to know is the book worth it - I have had it sitting in my basket on Amazon for the last few weeks but still cannot bring myself to "check it out" and pay for it. Anyone able to advise.
Thanks

Hi I love the programme but to be honest I'm not that delighted with the book, I may resell it on. However I fear this may be a bit controversial
But I'm a huge fan of the programme

ALIBOBSY

I love the book and have used it over and over so far. Its not just the recipes I like the whole read and the whole philosophy. However I could see someone off here who is seriously old style may not find much in it.

Mind you I read cooking books in bed lol. I get as much pleasure reading them as cooking from them. Nigel slaters books often read as a book with a few recipes thrown in rather than the other way around rofl.

Made the cookies and they were lovely. I chilled some to make from the fridge and the rest went into the freezer.
I made quite thin rolls and sliceed them quite thinly. The mix did break up a bit whilst cooking so I just pushed some bits together. To be honest thinking about is now I reckon it may be easier to make balls of mix and squish then down a bit to add the topping (or decorate after). DD1 loved them.They are quite sweet tho, more like a shortbread than anything.
Just going to have a couple with a brew before the school run.
Not many left . Still Some in the freezer for another day tho .

BTW I used butter, mixed it all in the kenwood and added a handful more flour. Rolled it up on floured foil (used this method for other bic rolls) stops them sticking and easy to peel gently off as well as being protection in the freezer, but not as neat a roll as clingfilm. Mind you I always have foil but don't always have clingfilm.

ali x