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

nopot2pin

weezl74 wrote: »

Would a few others be so kind as to test the pasta amatriciana and specifically comment about whether you'd need it to be more bacony to count or whether you'd want to see the inclusion of a more hefty savoury in the day on occasion instead.

I'm not sure if Potty can gather this type of feedback via surveys it seems a little specific, so I'll ask people to pop their answers on here if that's ok

I dont think that will be a problem...
I leave a wee space for individuals comments... but I can add more specific questions if required ....
I just might need a wee step for a hint as to what specific questions you wish to ask

aless02

"Mr Aless" is very flattered to have a snackie named after him! (esp as he lovvvves marmite!)

I would test, but don't have any tom puree or marmite (though we have vegemite which is dearer but prolly would work). Next time I go to the shop, though!

will post recipecal in the comments

weezl74

queen_of_string wrote: »

Not really their fault but means I am sometimes having to do stealth home made. Aaargh.

Anyways, enuf about me. Todays bread making made me think about breadsticks. I wondered if a couple of flavours from the things already on the list might be a cheap and simple savoury snack, as Shirl is already making bread?
.

any bread stick research gratefully appreciated

QOS, have you tried Aless' Paul Merrett recipe? She too finds the no-kneed disappointing, so perhaps you guys have similar water temperature, yeast etc... (it could even be to do eith the tems of our hands and the natural bacteria on our skins I read too!)

Hi susan, thanks for your input Are you interested in any of the nutritional spreadsheetery and reserch that this project requires? Please feel free to say no as I know you are a busy mummy and you give a lot to your church and community too, but if it's something that would interest you, that would be great. Aless is painstakingly recipecaling the recipes :Dand I would also appreciate some help with discovering the nutritional profile of a few foodstuffs which are very hard to pin down/which the USDA food database hasn't heard of :rotfl:.

Examples of the type of thing might be, how does the balsamic vinegar listed in the USDA food database compare with this stuff

that we're thinking of using for the vegan planner. Is that making any sense? I'm off to bed now in a tired stupor so possibly not :rotfl:

HowlinWolf

War time rationing programme on YesTERDAY channel now which may be of interest. Channel 537 on SKY.

HowlinWolf

Oh and I'm just making a scone recipe which uses no butter. It's from aussie masterchef but I think it can be frugalised to use milk or milk and water rather than cream. It has no butter in so it would just be flour, raisins or sultanas and a couple of spoons of sugar.

Lesley_Gaye

weezl74 wrote: »

Hi Aless, I've published a new recipe for something which can be made on planners 2 or 3 which your DH might like

Any chance of nutritional analysis for 3 of them, ie 1/12th of the recipe?

Hiya arty, nice to see you can you do a linkie to that recipe from your index

I'm not too busy to tell you where the project is at, I'm too woolly of brain to know myself :rotfl:

I know I have to do some work on stuff like the carrot cake, like taking the powdered milk out, but the version I can find that I thought I was using has no milk powder, so I'm deeply confused! You are probably using the right recipe but need to make sure it is identified as the definitive one in the linkies post. Having different versions are fine, however it needs to be clear which versions are for the meal planner

Fortunately while I'm in my semi-here but not fully here state, the lovely Lesley is lending us her project managers brain (I think, hope I'm not press ganging you there Lesley) (no problem) and will give me a bit of shepherding to come up with the info that all you lovely peeps require

Arty, also did you see I was putting out feelers for people who might want to run with the planner for a month and have a diary style thread of how it's going? Just wondered if you'd seen....;)

Weezl, more than happy to lend my pm brain, I'm itching to get to the detail now and holding myself in check - let me know when you are ready and we will crack on - don't rush now.

What we have is so close. For what it's worth, where I see the project right now is :-
1. The evening meals have been decided.
2. The definitive recipes need to be identified and stored somewhere easily retrievable so that anyone wanting to use them can easily identify them as such and access them.
Probably the blog? In a super easy way, like 'here are the recipes for the evening meals', or, set out the meal planner with a 1 click link to each recipe
3. Each recipe needs to be checked against the stock checker and any stock anomolies addressed
4. repeat steps 2 and 3 if necessary

5. Any recipes that still need it to be tested for breakfast dishes
6. Fix the meals for breakfast
7. repeat step 2, 3, 4 for breakfast dishes

repeat step 5, 6, 7 then step 2, 3, 4 for lunch and snacks

that will do for now I think. Lots more steps to launch it of course

What is the new recipe for planners 2 or 3, is it one we have seen?

Lesley x

edit - just realised this could read like I was dissing the work done to list all the recipes and give links to them. I didn't intend that, I was thinking more for when the plan is made public

Lesley_Gaye

Forgot to say, I have added another page to the spreadsheet.

It is to enter the data for a single meal or dish so that you can see the nutritional info for that meal in isolation.

Will work once the nutritional info has been entered for the ingredients, or you could put in basic stuff like cals, carbs and protein for now, or just for the ingredients you are interested right now

Once the info for ingredients have been entered, it will work for any meal/dish

SusanC_2

ceridwen wrote: »

Just had a quick check on the price of the coconut oil I have in - £1.50 for 500ml. Guess I'm basing it on that - as I think the olive oil I have in costs rather more than that. So - okay - depends on which brand of each one is using perhaps?

Anyways - assuming either sunflower oil or olive oil then - good to hear someone else would also like a similar plan to me:D

I think I have cheap olive oil and expensive coconut oil but the coconut oil I have is sold by weight rather than volume because it is raw and hasn't been heat treated.

weezl74 wrote: »

Hi susan, thanks for your input Are you interested in any of the nutritional spreadsheetery and reserch that this project requires? Please feel free to say no as I know you are a busy mummy and you give a lot to your church and community too, but if it's something that would interest you, that would be great. Aless is painstakingly recipecaling the recipes :Dand I would also appreciate some help with discovering the nutritional profile of a few foodstuffs which are very hard to pin down/which the USDA food database hasn't heard of :rotfl:.

Examples of the type of thing might be, how does the balsamic vinegar listed in the USDA food database compare with this stuff

that we're thinking of using for the vegan planner. Is that making any sense? I'm off to bed now in a tired stupor so possibly not :rotfl:

I'm a bit spreadsheeted out at the moment because I spent last week creating a new one for our mortgage but I'm happy to do research for you. I'll come back in the morning and try to work out what the vinegar question is, I have no idea how you managed to function when you weren't sleeping - I had two hours last night and I'm totally zonked today.

In_Search_Of_Me

weezl yes library has terminals and I think most do now...starbucks also have wifi me thinks...
Feel free to pm with ?!!

ariarnia

No, I have no laptop, but as I said, I'm hopeful work will be relaxed at lunch as a fair part of the job is using the internets anyway and this shouldn't be a blocked site (it wasn't in my last job anyhoo) and I'm happy using internet cafe/library. I'd still prefer the final menu to be in a printable form though.

That being said, as someone who would be looking to try this plan, discussing presentation, I would be a lot happier as a basic cook if all the info I needed was in a word document with an ingredient list at the start, then the overall meal planner on one or 2 a4 sides, then recipes in the order in which they need to be cooked for use. Maybe one sheet saying 'batch cook day one - need these ingredients, these cookware items, make in this order to fill oven.' then the recipes.