As The Workhouse Approaches....How To Do Everything To Avoid It, the Old Style Way

ChocClare

So unlike me to get any bargains but I just got a topside of beef and a large gammon joint for - well, I can't remember, but cheapo cheapo anyway :T:T

Anyhoo, I'm fine on the ham, but I've never cooked topside. I have a feeling that it is as tough as old boots and that you have to cook it really slowly? Is that right? I thought I'd slice it up for sandwiches and freeze a load of it. And yes, I have a slicer (woohoo!).

Any experienced beef eaters/cookers out there? Any and all top tips greatly appreciated.

Softstuff

You're all making me want a joint of beef or gammon now. Shame on yous!

There was a strange smell in our bathroom the other week, which after a process of sniffing around I discovered originated from our washing machine. So I dug out the manual and discovered it has a maintenance wash. Apparently you're supposed to do it once a month, I've had the machine 4 years and haven't so I'm thinking once a month would be excessive. So I set it off with some oxygen bleach in as per instructions. Then after it was done some time later emptied the filter bag (with my machine you normally empty this every few washes in any case). Ew . The maintenance wash had visibly worked.

It did say in the instructions that using laundry softener would make cleaning more necessary, and perhaps the fact I don't meant my machine wasn't as stinky as quick.

GreyQueen

ChocClare wrote: »

So unlike me to get any bargains but I just got a topside of beef and a large gammon joint for - well, I can't remember, but cheapo cheapo anyway :T:T

Anyhoo, I'm fine on the ham, but I've never cooked topside. I have a feeling that it is as tough as old boots and that you have to cook it really slowly? Is that right? I thought I'd slice it up for sandwiches and freeze a load of it. And yes, I have a slicer (woohoo!).

Any experienced beef eaters/cookers out there? Any and all top tips greatly appreciated.

Morning ChocClare, congratulations on bargainous ham and beef purchases; hard to find in these days of trouble.

Topside is a pretty nice cut to roast but it's relatively lean so you can easily cook it into toughness. What I do to ensure tenderness is just put it in a casserole dish with half a pint of water, lid on for 3-4 hours at Gas 2 (don't know the leccy equivalent, sorry). Are you going to have the first helping as a hot dinner? If so, after hoiking the joint out of the juice to "rest" you can make a lovely gravy. I have an enamel casserole dish so just put it on the gas burner on low, add a couple of stock cubes and a wee bit of flour and stir into a gorgeous rich gravy. Mmmmmmm.

Washing Machine Woes.

If all the good advice above doesn't sort the mustiness/ dampness, a remedy I've read of it that you sometimes need to look at replacing the hoses esp on an older machine. I'd also have a suspicous look inside the doorseal (pull back the flange at the bottom). Every front-loader I've ever seen keeps a wee puddle of water there and grows mould. I've been told you can change doorseals yourself and use washing-up liquid to ease the rubber on. * I've never done it, tho, would think twice about the attempt as I'm not particularly strong in the hands and wrists.

* Ahem, do excuse me,that sounds a wee bit pervy for so early on a Sunday morning.

I had my washer fail to pump-out last year and when I checked the filter it was as clean as a whistle but when I un-coupled the outlet hose from under the sink, both the pipe and the first part of the hose were packed solid with greyish putty which reeked. Can only think it must have been solidified powder. Once I cleaned that out with a knitting needle she ran like a dream.

Being OS, I bet you all have knitting needles, esp a stash of bent stray ones for those odd jobs around the home and garden.

mardatha

I would've had a bag full of sandwiches & crisps Redlady and told him politely to keep his £10 cheeseburger ! Knockhill is the same - you're better off buying a proper dinner in the restaurant than wandering around all day eating hamburgers.

lucielle

Just going back to the wm questions, do you use malt vinegar or the clear stuff?
L

sammy_kaye18

Well

what a bizarre evening.

I'm still apparently in the dog house and now have both boys and holly to look after. Thankfully I'm at work today so their father can deal with them all. Theres really not a great deal in the cupboards at the minute so I'm holding out for pay day!

Holly has possibly enough milk to last us to then - if shes good and doesn't have a bad night! Plus I have a big unopened bottle of strawberry ribena which was lurking in the back of the cupboard which I forgot about so they are fine for juice for a while!

Ive just used my last £1.45 on milk (proper milk) so that will have to last but I think its only me for tea and the boys fro cereal really.

There are pizzas in the freezer, pasta and cheese and garlic bread so I know they'll be fed today - thats if he doesn't take them all up his mums house and she feeds them which I get a feeling they might as Josh hasn't been down in about 6 weeks so he will get to see everyone.:rotfl:

Anyway Im about to go and do my competitions for the morning and I have written out a shoppign list so Im off to yoursupermarket to add it all up - also wondered if I look into deals and become friends of certain brands like a certain sea captain with a birds facial feature if they send out money off vouchers which I could use with my shop - may look into it and I Will report back.

Other than that I'm working today, still holding my breath for a house too.

Sammy

Hardup_Hester

I buy joint of gammon & slice them for sandwiches, I have a slicer, a Kenwood, I know it's another item to buy, but you soon get your money back on sandwich filling savings.

Lucielle, I use either malt vinigar or clear, so I don't think it matters much.
Hugs Hester

redlady_1

CC - topside is one of the best cuts of beef and doesnt need cooks as long as the rest I have found. Cook it on a low heat though. If I have the choice of any cut of beef it is always topside.

hex2

Morning everyone,

Chocclare - another vote for slow roasting on the Topside, with some liquid. I bulk buy meat from a butchers at an abbatoir, always have topside from them.

I had a slicing machine - the Argos one - hard to clean and then I burnt the motor out . I have gone back to cutting by hand, cold meat is easiest.

Yesterday I minced a kg shoulder of pork and made River Cottage tupperware chorizo. It is lovely, and we had some with scrambled eggs for lunch, then as meatballs with the dregs of some blue cheese and pasta. Last bit will make a bean and sausage type casserole on Monday. Not bad for £2.50.

Has anyone tried making cheese?

natlie

redlady_1 wrote: »

I am just back from a very drunken day at Twickenham....sit down ladies I am about to shock the pants off you. How much do you think a cheeseburger and chips together with a bottle of water cost in the stadium today???


£10!!!!!!!!!!!!!!!!!!!!! :eek::eek::eek::eek::eek::eek::eek::eek::eek:

my mum & dad went to Kew - they paid £14 for 2 cups of tea and 2 packets of crisps. Food at tourist attractions is terrible £7.95 for fish and chips in one near us - the pub down the road does it as part of a two for £6 on main meals