Weezl's phase 1- recipe testing and frugalisation- come one, come all!

weezl74

slowlyfading wrote: »

I'm more of a lurker in this thread, but this sounds yum!

hello! Thank you for delurking

We aren't too scary a bunch.

I promise I won't make you eat raw eggshells :o:o:o

weezl74

FrankieM wrote: »

Both of those sound good to me and much more like the kind of meal we are used to.

Also, is there a recipe for your jam sponge somewhere? Thought I could do it for pudding on Sunday after the roast.

I'll dig it out in exact quantities, but SR flour, buttery stuff, jam and somewhere to steam it are the main constituents. Have you got a SC or will the chook be in it?

slowlyfading

weezl74 wrote: »

hello! Thank you for delurking

We aren't too scary a bunch.

I promise I won't make you eat raw eggshells :o:o:o

Yeah, most of your recipes (and other people's) sound fab, but raw eggshells may be going a step too far...! :eek:

queen_of_string

I think a tomatoey oniony chilli relish would be nom and you could add the bean juice for extra shiny body to it too, orrrrrr, you could drain the toms and add that juice to the bean juice and then use that combo for something else entirely.

Also another one wondering about lard and if its cheaper. I think not having buttery fats around might be the way to go, as if it's there, people will want/eat it.

SusanC_2

weezl74 wrote: »

I promise I won't make you eat raw eggshells :o:o:o

Speaking of the eggshells, I was looking at some yesterday after cracking some eggs and I wondered about the ink on them. Is the ink safe for human consumption? Obviously one could remove the bit with the writing on but that makes if more faffy.

ETA: Just done a bit of googling and it seems like it's just food colouring.

SusanC_2

queen_of_string wrote: »

Also another one wondering about lard and if its cheaper. I think not having buttery fats around might be the way to go, as if it's there, people will want/eat it.

I find lard works/tastes better than butter for some baking. Better for greasing the tins too.

queen_of_string

me again :-)

I have been thinking about the Prochaska Diclemente circle of change. It's a change model which is often used in the motivational interviewing of addicts.

Not very relevant so far.

However, below is a link, a very wordy link, but on page 6 it talks about the percentages of people in the different stages of being ready to change.

Their feeling is that about 20% of people interviewed were preparing to change ( smokers in this case, across 6 studies).

I am wondering if this is also true of people who have massive debt which is killing them?

I think it's an interesting way of looking at what proportion of people with toxic debt might be reachable by this type of plan. Some one on here will be able to turn 20% into a figure .


It also provides some pointers to aspects of the plan perhaps not yet mentioned eg support to change, maintenance planning and support in relapse ( eg buying a take away ).


My turn to be a bit geeky

http://www.courseweb.uottawa.ca/epi6181/images/TTM_review.pdf

FrankieM

weezl I thought I would roast in the oven and then put the rest of the bird in the slow cooker to get the meat off for the pie and then have the stock for soup, so the slow cooker will be free...a recipe would be really helpful, thanks

skaps

Have been reading this thread for a while now and have tried to work out who Bob and Shirley are and think they are a made up couple but i could be wrong? Help

nopot2pin

aless02 wrote: »

FWIW, I can rarely find a chicken under £2 in ASDA unless you just get extremely lucky. They usually run around £2.30-2.50 and up...

Weezl, PERSONALLY I think people aren't just "getting" the egg issue, so I'd be inclined to ignore the poll results. Like you've posted in the past, when faced with hummus sandwiches & porridge every single day, I'll bet that 90% of the FR-only voters would buy battery eggs in order to have a more "normal" diet. While I hate hate hate battery eggs myself (I used to work for DEFRA... ), I can totally understand the very valid point of something's got to give - either the house gets reposessed or some chickens have a bad time!

Okay, a bit drastic, but you see the point. ALSO, I really think the whole FR egg debate is totally pointless given battery will be illegal in 2 years' time. One can hope that the resulting minor backlash will reduce the price of FR eggs to a manageable level for B&S (well, I'm ambivalent about the moral aspects of that, but that's a debate for another day). If you want your plans & recipes to be long-lasting, ignore the eggs!!

So my vote is for the some-meat-with-battery-eggs-as-"normal"-as-possible-with-powdered-milk menu .

(FWIW, my DH who IS British, voted for powdered milk in favor of some meat)

I think you are right, in that most people dont see the whole egg thing.
I suspect, most people would be happy to munch on shop bought cakes, quiche, mayonaisse ect ect.... but unless it is specified that the eggs within are free range, the chances are they are not.

I chose on both polls, for only using free range eggs... but I am well aware, that in the last month, I have definately eaten substances that contain non free range eggs..... the most immediate substance that hits me in the forehead, is dried pasta. I eat pasta at least once, if not twice a week.
Now, if the lasagne that I used to make my spinach and ricotta lasagne the other night states in the ingredients, "durum wheat semolina and whole egg" .... is the fact that the box of lasagne was less than a pound (sorry, I cant remember the exact cost, probably between 60p-80p), indicitive to the fact that non free range eggs used, due to cost of free range eggs ? I dont doubt that more expensive organic pasta does use free range eggs, however, this is out of my price range, therefore I can not use it, at this time of my life.

I know that the eggs I PREFER to use should be free range. But, if I HAD to use cheaper battery eggs, because I could not afford free range, then I would, on a short term basis, especailly, if I had bitsy babes to look after.

In a nutshell, I like "no debt" more, than I like, free range eggs
Now.... onto the milk powder malarky :eek:
A few years back, I spent some time(5 months) in the Falkland Islands. There was always a shortage of milk , so powder milk was a must. I learned to like black coffee

Oh... and whilst I remember that time, the temperature gauge on ISO that was bringing eggs, broke :eek:.... so powdered egg was also a staple for the last few months too .... I wonder if that was free range or not ;)

I'm off into the kitchen now, to make up a few of Lesleys chickpea crumble portions for the freezer