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

aless02

artybear wrote: »

Wow that was weird-you dont sound like anything I had imagined:) and I can't believe you have painted nails:p.

I'm glad I wasn't the only one who thought this! :rotfl: Very Delia Smith, our weezl. :cool:

artybear

I just thought weezl would consider nail varnish as a luxury. ;)I think im just imagining everyone as super frugal who would think I was frivolous for wearing make up or stuff like that.:o:D

I think im making you all too hard core in my brain when I imagine it its a bit like an amish community :rotfl::rotfl::rotfl::rotfl:

weezl74

artybear wrote: »

I think im making you all too hard core in my brain when I imagine it its a bit like an amish community

:rotfl:

Am I going to be expelled for my frivolous nail varnish?

Can I say it was a birthday pressie from DH (and it's clinique:o) you're all uber shocked now :rotfl:

artybear

LOL OMG :eek::eek:branded nail varnish-you should be banned:rotfl::rotfl::rotfl:

Im just so relieved that its ok to be frugal and wear cosmetics!!! Maybe I will have to change my preconceptions slightly oui????:A:o:D

phew:p
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domesticgoddess789

Loving the video! I really like your kettle Weezl and I think your cooker looks scrupulously clean!

poohbear59

weezl74 wrote: »

and on a different matter, poohbear/grandma247 or anyone who makes chicken stock, I used approx 2 tbsps vinegar to get more goodness out of the carcass of a chook, and it's been all night in the slo cooker.

Now what?

I pick off all the last few tiny bits of meat and keep to one side, strain the stock and then either put into plastic beakers/tubs or freezer bags. It can be kept in the freezer until needed. Another thing I do is put it into a large pan, add two finely sliced leeks/onions, 4 grated carrots and a bag of broth mix. Simmer until all the broth ingredients are soft and then add the pieces of chicken from the carcase and seasoning. I sometimes add potatoes or dumplings and it makes a few days meals.

Forgot to say that you will need to keep an eye on the liquid in the broth and add more water if necessary. Make it nice and thick and it is scrummy.

I haven't made the mayo yet.:o

Thanks to hornetgirl I have some cheap fair trade tea bags winging their way to me:AThank you:T

domesticgoddess789

shanks77 wrote: »

Sian_the_Green wrote: »

Are we all going to wear red carnations or something? lol, might make me sneeze.

Nah we will be instantly recognisable as we will all be carrying our HM food items for our picnic tutting at people when they BUY things :rotfl:

This made me laugh out loud because this is the person I have become!What has happened to me?

SusanC_2

shanks77 wrote: »

Nah we will be instantly recognisable as we will all be carrying our HM food items for our picnic tutting at people when they BUY things :rotfl:

:rotfl:

artybear wrote: »

I think im making you all too hard core in my brain when I imagine it its a bit like an amish community :rotfl::rotfl::rotfl::rotfl:

We wouldn't be very good Amish since we're here. Actually the baked porridge apparently originally came from an Amish cookery book. (Except obviously it was called "Baked Oatmeal".)

ceridwen

spotdogkez wrote: »

Haven't posted for a while, but I am following you all along with great admiration and anticipation. I am not able to follow the plan completely but have already taken bits and incorporated them into my own meal plan.One thing this thread has made me think about and act on is batch cooking. I only have three shelves in my freezer, one contains bread, the second contains my frozen veg, which only leaves me with one shelf. On my monthly meal plan that I have made (since reading this thread) I have two quiches, four pizzas, a chicken pie, two curries and some pasties. I would not be able to store these made up completely so to get round this on my 'batch cooking day' I (using my food processor) made 3 batches of 200g shortcrust pastry, 1 batch of 400g shortcrust pastry, two batches of pizza dough. I store them in individual freezer bags and then get them out the night before so that when I get home it is ready to just roll and fill. With the curry I made double the amount of sauce and freeze half before I add in the veggies.Hope this helps
.

Making batches of shortcrust pastry and pizza dough and freezing:T...now why has that never impacted on my consciousness before now??:cool: Mental note just made:D

ceridwen

aless02 wrote: »

darn it weezl, I was going to surprise you but I have a recipe which I was going to fiddle with to do some savoury flapjacks this afternoon...do we have any spare cheese? (also going to use carrot and possibly onion...)

Cheese flapjacks are good:D - having just tried them for the first time the other day. So - amendments to them would be worthy of note....thinks...maybe with a bit of marmite?:D I'm onto the 1980s at the moment in my quest back through history - hence the cheese flapjacks. Will probably have reached the 1990s in a coupla weeks...megawd - I had forgotten SO much so far.....:(