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

Murrell

weezl74 wrote: »

Taka mentioned the possible lack of b12 in planner 3, and I think we need to be careful about niacin in that one because we're cooking with cornmeal in that one a bit

TBH I'm not sure how far to go down the nutrient evaluation.

2 reasons: by the time we do it well asda will have discontinued half the list and it'll be 2013 :rotfl:

most people seem to be saying to me to keep it simple. I think therefore we'll look at the ones you mentioned, and ask people like taka, ceridwen, GISI, allegra's dd and murrell to give planners 2 and 3 the once over, since they have lived as healthy veggie and vegans and done lots of research. How does that sound?

I am more than happy to look over the vegan plan. Once we know more about what your recipe plans are it will be easier to see how much B12 etc the plan contains. Also need to think about seleium in the veggie and vegan plan. Two brazil nuts a day meets all requirements. As soil can be depleted of seleium (can't remember if the UK if one of the countries depleted or not), depending on traces in some vegetables might not be so good. Brown rice and wholemeal bread contains a little I think, but don't think these are in the plan. Perhaps tesco instant oats is fortified - it should be! Please don't let this worry you in any way, I am sure we can as a team, look into this and come up with some solutions.

I find I am thinking about this plan as I fall asleep and when I wake up, I bet i'm not the only one!

Good night all!

Lesley_Gaye

weezl74 wrote: »

ah right! I thought you knew something about the importance of ash in our daily diet that I'd completely missed :rotfl:

Taka mentioned the possible lack of b12 in planner 3, and I think we need to be careful about niacin in that one because we're cooking with cornmeal in that one a bit

TBH I'm not sure how far to go down the nutrient evaluation.

2 reasons: by the time we do it well asda will have discontinued half the list and it'll be 2013 :rotfl:

most people seem to be saying to me to keep it simple. I think therefore we'll look at the ones you mentioned, and ask people like taka, ceridwen, GISI, allegra's dd and murrell to give planners 2 and 3 the once over, since they have lived as healthy veggie and vegans and done lots of research. How does that sound?

that sounds fine. We can always tweak it at any point, so nothing is irrevocable

apologies for delay in replying, I was called out to look at some drains at the village hall, so now I'm freezing, starving, as it was just as my pizza (hm of course!) was nearly ready to come out of the oven. Am just having a quick skim read

shanks77

weezl74 wrote: »

spanish omelette

Can anyone spare 4 medium eggs to test this one out? it would feed 4.

You'll also need potatoes, onion, peas, seasonings and some grana padano, but we could test it by just sprinkling a little mature cheddar on the top for the same effect.

I would test this out but I forbade myself to eat eggs after 36 weeks pregnancy

Yeah i will try this out for you it will be for 2 people as usual and meal is planned for tomorrow but will try it for Saturday if that is ok. Do you have a particular recipe in mind or will i just play it by ear? Happy to do either as fairly competent cook (sorry that sounds a bit big headed) but if you have something in mind dont want to muck it up by doing my own thing. Hope you are feeling better i agree with everyone else that you are too hard on yourself you have a great idea and the ability to get people on board and make your idea a reality and not many people get past the initial idea so what you have achieved in such a short space of time is commendable.:T

HowlinWolf

Still working on Shirl's tips - although very very slowly. Sorry not been posting much, real life crap getting in the way. I am still being weezl inspired though. We had home made bacon and cheese pasties yesterday and cheese and onion slice today. Not recipes on the weezl list but frugal inspired.
Weezl, keep yer chin up chuck, you are doing a great job.

Fivenations

weezl74 wrote: »

thanks! yes the recipe would be fab So I kinda needed more stock?

Should the peas have mulched down a little more too? :D

Hi Wheezl. I make it with frozen peas which I add half way through rice cooking so they stay whole as I love the contrast of the round soft peas against the smooth creamy rice (I also add very unfrugal amounts of butter and parmesan cheese!) but as this is such an old peasant recipe that dates back even before the Venetians I'm sure there are no hard and fast rules, except that if you can eat it with a fork it's the wrong consistency so yes, more stock.

Not sure if I still have that book. When I get the chance I'll chance going up into the attic. I may be some time........

grandma247

Weezle. Sorry this is a bit like a shopping list but I had to write my thoughts down in wordpad first or I would forget what I wanted to say.
I have often made spanish omlette with those ingredients and anything else from the bottom of the fridge. It is very tasty and filling.

Also I have used readybrek in my usual oat biscuit recipe when I didn't have enough oats. they turned out well and tasted good. They are just finer textured.
Oil will give a softer biscuit.

I found 2 eggless cornbread recipes and I am sure they could be frugalized.
http://www.pcrm.org/health/recipes/recipe010903.html
http://www.compassionatecooks.com/r/cornbread.htm

nopot2pin

weezl74 wrote: »

would anyone be prepared to risk a half batch of frugalised twinks hobnobs made with hot oat cereal rather than whole oats?

xxx

Just a wee note on twinks hobnobs, if I may....
A friend of mine (honestly, not me ) made these a while back, but she forgot to put in the sugar.... completely :eek:
To be honest, they didn't taste too bad (she brought one into work for me to try ) but they still needed a wee something sweet, if you know what I mean.

What I am trying to get at, is, the quantity of sugar, COULD probably be reduced somewhat..... maybe somewhere in the region of a third - by 75grms, or 3oz ?
So the sugar quantity in the recipe could be 150grms or 5oz ?
I know its not a great big amount, but, it all helps eh ?

Also, from what I remember from Ready break/hot oat type cereals, they are sweeter to taste, that standard porridge, so the decrease in sugar maybe balanced out ????

Sorry.... just thinking after a busy backshift... I do hope thats not gobbledeguk there

ceridwen wrote: »

Keep at it lass...and dinna fash yersel....:)

Ditto

You are doing a cracking job here Weezl, as others have said....
But it is an ongoing process....
Rome, was not built in a day.

This, is the way I see it
YOU are an architect.... trying to build Rome, but have no colouring in pencils of your own
Everyone who helps, has one, two, maybe three different coloured pencils.
They cannot borrow each others pencil, as they are not sure, what goes where....
But YOU have access to borrow every single colour from every single helper to complete the picture.

These things take time Weezl...
Not such a great analogy, but I think you know what I am getting at, and I am absobloodylutely positive you will get there

weezl74

Allegra wrote: »

Yep Must say,though, yours did look a lot better than mine.... Oh, and your potato salad looked a treat, too - did you dress it while the potatoes were still hot (just trying to work out why mine turned into an oil slick when I tried the potatoes cubed, yet yours looked fluffy and posh !)

Allegra, this reveals the importance of photographs for shirley I think... As a non-italian/croatian with italian influences, I was pretty clueless about the end result I needed. So I think photos will help shirley a lot!

Potato salad wise, I cooled them under a cold tap for a while after cooking, because I wanted to make sure we didn't lose shirley's omegas , might it have been the running water causing the fluffing?

I wonder as well whether the asda potatoes are sometimes different varieties, they just bag up whatever is seasonal/accessible.... So maybe your bag was of a more waxy variety like a new potato, and mine may have been a fluffy type like a maris piper?

Thanks for your PM btw :A

SusanC wrote: »

They're wanting to put folic acid in flour too now.


Is there some reason one shouldn't or is this just personal to you?

I managed to quote someone else by mistake instead of you but I wanted to say that I think you have been doing a great job with this project. Maybe it seems to be going badly because there are more bumps in the road than you expected but personally I would say it seems to have progressed far more rapidly then I would have expected it to. You will never please everyone with the plans and whilst some people may choose to follow the plans exactly, they are free to modify them to fit their own personal preferences anyway. And if I'd been having as little sleep as you have been, there's no way I would be getting all my own regualr things doen never mind running something like this so I think you are doing amazingly!

very interesting about folic acid! Well it will certainly help with the costs involved to the NHS of poor maternal diet. Soon our teeth will be ok thru flouride in the water and calcium and folic acid will all be in the flour...

They could just grind up a multivitamin into the flour and we can all forget about our 5 a day eh? :rotfl:

It's a shame fortification is required though.

One of the things I'd love the planner to expose to our leadership if we can ever get anyone's ear (can anyone get me on woman's hour?!) is that fortification is a wrong response to inadequate nutrition caused by poverty. We can use this as concrete proof that since milk is too expensive to yield enough calcium for this family, we are reliant on legally required fortification.

I do not disagree with this practice at a health level, we all get our calcium, and it's safe.:)

But there's something very odd about not investing in farming so that milk costs can be lower without being punitive to the farmer, but then offsetting the inadequate calcium in the uk diet by chucking calcium carbonate in the bread flour!:(

Thanks for saying we have progressed a long way that makes me feel very happy, I know you wouldn't say that just to cheer me up.:A

PS the egg thing is personal and amusing, because I was on 3 eggs a day up til fergie came. My new rule in life is that I must never again go into labour constipated.

Ahem, I hope no-one was eating their breakfast when they read that last bit

ceridwen

. Soon our teeth will be ok thru flouride in the water and calcium and folic acid will all be in the flour...

They could just grind up a multivitamin into the flour and we can all forget about our 5 a day eh? :rotfl:

It's a shame fortification is required though.

One of the things I'd love the planner to expose to our leadership if we can ever get anyone's ear (can anyone get me on woman's hour?!) is that fortification is a wrong response to inadequate nutrition caused by poverty. We can use this as concrete proof that since milk is too expensive to yield enough calcium for this family, we are reliant on legally required fortification.

I do not disagree with this practice at a health level, we all get our calcium, and it's safe.:)

But there's something very odd about not investing in farming so that milk costs can be lower without being punitive to the farmer, but then offsetting the inadequate calcium in the uk diet by chucking calcium carbonate in the bread flour!:(


[/QUOTE]

Agree with the above - apart from the bit about "soon be fluoride in our water"...:eek::eek::eek: - oh....goes off muttering "I do hope not - visions of spending a fortune on bottled water to avoid that particular poison".....:eek:(aka "a waste product of the aluminium industry" - that they were wondering how to dispose of profitably - until some bright spark hit on the idea of lying to us that its good for our teeth).

(Note to self - must re-read info. on all the stuff thats wrong with fluoride - apart from those mottled teeth I can always remember about....)
....now where was that "Natural News" website link I've got somewheres??

http://www.naturalnews.com/

and put "fluoride" in the search box.

This will do for starters:
http://www.naturalnews.com/027693_fluoride_cancer.html

weezl74

Murrell wrote: »

The statement from weetabix about ready brek is The following do not contain milk/milk products as ingredients but are made infactories handling products that do: • Ready brek Original etc etc. The adsa one is listed on the vegan societies animal free shopper website. I am taking it that the tesco one is the same as the ingredients don’t worry be and its vegetarian.

Hope this explains it a little.

Love and hugs to Weezl, I think your doing a great job.
Sandra
x

Thanks! It sounds a bit like the way they have to say, may contain traces of nuts on anything now, even if nothing with nuts in is made at the factory.... tricky times for food producers due to our risk averse society

Murrell wrote: »

I am more than happy to look over the vegan plan. Once we know more about what your recipe plans are it will be easier to see how much B12 etc the plan contains. Also need to think about seleium in the veggie and vegan plan. Two brazil nuts a day meets all requirements. As soil can be depleted of seleium (can't remember if the UK if one of the countries depleted or not), depending on traces in some vegetables might not be so good. Brown rice and wholemeal bread contains a little I think, but don't think these are in the plan. Perhaps tesco instant oats is fortified - it should be! Please don't let this worry you in any way, I am sure we can as a team, look into this and come up with some solutions.

I find I am thinking about this plan as I fall asleep and when I wake up, I bet i'm not the only one!

Good night all!

Oh thanks for agreeing to look the planner over. I'm sure you'll easily be able to spot a deficit. How about a brazil nut and pumpkin seed butter for omegas and selenium?

(on our oaty enriched toast:o:))

shanks77 wrote: »

Yeah i will try this out for you it will be for 2 people as usual and meal is planned for tomorrow but will try it for Saturday if that is ok. Do you have a particular recipe in mind or will i just play it by ear? Happy to do either as fairly competent cook (sorry that sounds a bit big headed) but if you have something in mind dont want to muck it up by doing my own thing. Hope you are feeling better i agree with everyone else that you are too hard on yourself you have a great idea and the ability to get people on board and make your idea a reality and not many people get past the initial idea so what you have achieved in such a short space of time is commendable.:T

Thanks shanks I do feel a bit better today

please do play it by ear. I prefer that actually, since I feel that when you are actually infront of the dish actually cooking it, it's a lot easier to guesstimate what would be a good addition.... And there simply hasn't been time for us to try everything here!