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

weezl74

HowlinWolf wrote: »

What I do do is that if I buy whole chickens at the start of the month to butcher for one month then I'll probably shop on a Saturday morning then poach one bird while butchering the other.

Thanks Howlin, useful and informative, Is it mainly the onion tart of the evening meals that you feel is too faffy for a weekday?

Also, completely off-topic, but is there a financial advantage to buying and then butchering the chickens or is that something you do for another reason? Please feel free to ignore my question, I'm just very interested as I don't know anyone else who does this, so would like to know more

weezl74

artybear wrote: »

What I may do is come home, sort my life out and then join in-Mr artybear has run away so it would only be me and therefore not a true representative of the planner.

But I will try my bestest to join in when I get back and let you know how it goes!

xxxxxxx

thank you so you'd rather we got things going and then let you gently ease in when the time is right for you? That's absolutely great

weezl74

HowlinWolf wrote: »

I have pics of a boule and bloomer style paul merritt loaf and pasta alfredo if anyone wants them. I haven't been here long enough to be allowed to post attachments.:(

are you up for sending an email address to Lesley and she can invite you to the windows live workspace? We can pop them up there, and then link to them I think?

Also you'd be able to have a nose at the spreadsheets etc...?

xx

artybear

Oh Weezl-your very caring!!! :jWhat I meant is he ran away on holiday with friends then went home to see his mum-he also got the bestest job ever this week so looks like the London move is on.:j:j

I just phrased it like that because im used to being with him all the time and feeling a bit blue tonight.:(

Regards the meal planner-letting me ease in would be perfecto thank you:)
xxxx

SusanC_2

weezl74 wrote: »

Did you spot I was also interested in the research you've done on Lard? We are probably going to have to use it in planner 1, but it is widely seen as a risky fat, due to it's saturated content, so I just wondered if you had any more linkies for us? Morag found a good one, and the more the merrier. xxx

I'm just a bit slow. I've got some information on paper but need to have a look at it and also check whether I can find any of the info I have on paper online and also look in places online where I think there may be information.

weezl74

Lesley_Gaye wrote: »

blimey, proper analysis. Yes, I can do that, used to do it a lot

do you have powerpoint, I'm pretty sure there's a good one in there I could use. If not, I think I could prob print it as a pdf which you could read

I do indeedy have powerpoint I am really a geek for my birthday I asked for photo editing software, a book of wartime cookery and a very precise set of digital scales. Bob and shirl are becoming my obsession!!!!

artybear wrote: »

Oh Weezl-your very caring!!! :jWhat I meant is he ran away on holiday with friends then went home to see his mum-he also got the bestest job ever this week so looks like the London move is on.:j:j

I just phrased it like that because im used to being with him all the time and feeling a bit blue tonight.:(

Regards the meal planner-letting me ease in would be perfecto thank you:)
xxxx

Ah! Ignore my PM then :rotfl:

HowlinWolf

weezl74 wrote: »

Thanks Howlin, useful and informative, Is it mainly the onion tart of the evening meals that you feel is too faffy for a weekday?

Also, completely off-topic, but is there a financial advantage to buying and then butchering the chickens or is that something you do for another reason? Please feel free to ignore my question, I'm just very interested as I don't know anyone else who does this, so would like to know more

Weezl, it's purely financial. Chicken breasts generally cost about £4 for two free range or organic ones - way too much money as you are paying the premium for the butchering and prep. But a whole free range (great big bird) is about 7.20 (if you buy cheaper chicken it would be cheaper than this). I can easily take the breasts off and then my £3.20 gets me two whopping legs which is roast dinner for two, plus enough meat for at least a pie or a curry or similar plus stock. It's effectively rubber chicken but just done differently as there are different meal options and there is no temptation to eat more than a portion - we cannot resist roast chicken in this house. The poached and stripped one is the same principle really, better meat yield for the money than buying joints and you get more meat off it than off a roast one as the meat comes off easier but recipes need to cater to chicken bits rather than breast/leg etc.

The onion tart is the only one so far that I think is too much faff for a weeknight although I suspect that the steaming time for the bacon and onion pud is going to make it a bit of a monday to thursday nightmare.

weezl74

SusanC wrote: »

I'm just a bit slow. I've got some information on paper but need to have a look at it and also check whether I can find any of the info I have on paper online and also look in places online where I think there may be information.

Thank you:A

no hurry! I think the existing testers are ok with using it, and I can certainly say a little more justifying my choice in the meantime

Murrell, what do you do about saturated fat? Do you have a target amount? Is coconut/palm your main source?

artybear

Replied to your pm weezly-in weird way you made my nightxxx

Lesley_Gaye

have reloaded changes to 22 march meal planner (1), including counting pulses. I have taken off anything over 124 from FB 65 and FB66

what do you think, are they what you are after?