Economy Gastronomy - new budget cookery programme; BBC

Bitsy_Beans

I was shocked at the mention of them eating 50 puddings A WEEK :eek:
I mean I have a sweet tooth but even I think that's a little excessive.

I don't understand why they go on about cooking a meal with at the end with whats left in the house and then go out and spend yet more money. I know it's only a tenner but whats the point of making a fuss about using what you have and then going out to buy extras. Or is it just me missing the point?

avinabacca

dizziblonde wrote: »

I shopped for 4 years at the supermarket shown in at least the first show (suspect it's the same one in the second - even if it's the other one it could be I've shopped there a lot too) and you've got naff all chance of finding anything other than "steak" "burger" "sausage" "mystery meat to chuck in casseroles" in there on an average day.

I think the first show had the Spondon one, the second was the one in Long Eaton - have been to both myself, and totally agree with you. What exactly is "frying steak"?

I'm not convinced it's one of the primal cuts, you know.

Plenty more genuine butchers, greengrocers and fishmongers - they don't have an issue in pulling up a ruddy-cheeked butcher to talk meat on the programme, so why not actually put a few quid his way??? - in both Derby and Nottingham (and I suspect in Breaston itself, if we're really getting local), so why not go there and buy the cut as specified in the recipe?

(Unless there's been a commercial arrangement with the producers - look out for Allegra furtively pat-patting the jingling coins in her back pocket to a jaunty brass soundtrack at the end of the next episode......)

MrsE_2

Butterfly_Brain wrote: »

Did anyone notice the thing about the rice? I always rinse mine in cold water first to get rid of most of the starch. They didn't they just bunged it in and were instructed not to stir because of the starch in the rice.

I rinse mine about 5 times:D

rosieben

weezl74 wrote: »

....
In the light of that, I felt that the chefs didn't go nearly far enough in making savings. ...

One of the most often offered advice on to newbis on OS is 'one step at a time', its a mistake to try to make too many big changes at once.

I think the family did really well, and especially as they reduced their weekly spend to £160 after the programme was made. I suspect that in a few months time they may be as frugal as others here on OS.

dizziblonde

First one was definitely Spondon - I'd recognize that particular armpit of hell store anywhere (including the incredibly annoying slight slope on the carpark to add to the heavy trolley manouvering fun)!

thriftlady_2

avinabacca wrote: »

Oooh - and good luck finding the brisket, flank and skirt cuts recommended by the butcher on the programme.......

For heaven's sake, go to a butcher then:rolleyes: It isn't rocket science.

Xaviera

it was rather misleading

thriftlady_2

MrsE wrote: »

I rinse mine about 5 times:D

Why? I never rinse mine. Put it in a pan with twice its volume of water. Bring to a boil, turn right down, clap a lid on and leave alone for 10-12 mins. Do not stir. Perfect separate grains of rice every time.

thriftlady_2

Bitsy_Beans wrote: »

I was shocked at the mention of them eating 50 puddings A WEEK :eek:
?

Depends what you consider a pudding. In my house the kids ask 'what's for pud?' after every meal. Weekdays my usual answer is 'an apple'. It is still pudding to them;) I think the 50 refers to each serving-2 puddings (lunch and dinner) per person per day.

liney

Asda definately sell Brisket as i have bought it.

Chuck steak is also known as stewing steak isn't it? which they also sell.

I must admit i missed the first 15 minuites, but i though the misleading part was advertising it as a thrifty programme then spending over £200 on the weekly shop.