Only 1 in 4 meals cooked from scratch....

valk_scot

scheming_gypsy wrote: »

Well for a start you said it's 2 - 3 meals for a family of four. I said it's 8 - 10 adult sized portions.
You've also claimed 2kg of meat. I used a beef joint and 1kg of mince. When the mince is fried it's no longer 1kg and I never mentioned a 1kg beef joint.
'if my family is' blah blah blah... you've just invented a family for me. Which is quite strange as I'm a single bloke and live alone, hence freezing portions.

fancy another go?

Yeah, no problem.

Family of four....ie, four people. One portion each, thus four portions per meal.

Two meals for family of four = eight portions.

Three meals for family of four = twelve portions.

With me so far? Good.......

2.5 meals for family of four? (Kids have gone out, clearly) = 10 portions, which is what you said.

Therefor 8-10 portions is the equivelent of 2-3 meals for family of four.

And before you say "Ah, but I said adult portions" my kids eat adult portions. They may be only 10 & 15 but they eat as much as their father because they're growing. This is quite normal for bigger children. Their calorie requirements can often exceed these of an adult. However your recipe would actually make 20 normal adult sized portions using anyone else's calculations, based on the ingredients you list. If you're now saying you portion your pot of chilli out into ten meals for yourself you're eating two normal sized portions for every meal.

As for a 1kg joint of beef, that's not much size wise. Smaller than a bag of sugar. It's difficult to get 500g roasting joints tbh, not ones that would roast sucessfully anyway. Also 1kg of mince includes the fat, yup. Unless you're draining it off and defatting it after frying then the fat is still there in the chilli.

Got to agree with some of the other posters above...it's a pity that basic nutrition isn't taught in schools these days. And maths....;)

sparrer

valk_scot wrote: »

Got to agree with some of the other posters above...it's a pity that basic nutrition isn't taught in schools these days.

Not just these days, when my DD was at school 20 years ago she brought home the following list of 'ingredients' to make a lemon meringue pie at school -

1 x ready made pastry case
1 x Greens lemon meringue mix

Unbelievable. Worse, she got no instruction what to do with it so mixed both packets together - and has never been allowed to forget it:rotfl: . It was very strange (but surprisingly edible)

I was a single mum of two who always cooked from scratch, I couldn't afford ready meals. I'm now retired and still cook from scratch every day. I tried a ready meal once but wasn't sure if I was eating the food or the cardboard box it came in. My DD did learn to cook, in my kitchen of course. She now has 3 children of her own who would wonder if their Mum was unwell if she served cardboard food.

Gigervamp

freyasmum wrote: »

You're catering a party for 100 guests. You already have 56 plates, how many more do you need to make up the 100? 100 = 56 + x. x = 100 - 56. x = 44 more plates.

That just makes it complicated. I'd work it out the simple way- 100-56=44.

I hate algebra!

scheming_gypsy

valk_scot wrote: »

Yeah, no problem.

Family of four....ie, four people. One portion each, thus four portions per meal.

Two meals for family of four = eight portions.

Three meals for family of four = twelve portions.

With me so far? Good.......

2.5 meals for family of four? (Kids have gone out, clearly) = 10 portions, which is what you said.

Therefor 8-10 portions is the equivelent of 2-3 meals for family of four.

And before you say "Ah, but I said adult portions" my kids eat adult portions. They may be only 10 & 15 but they eat as much as their father because they're growing. This is quite normal for bigger children. Their calorie requirements can often exceed these of an adult. However your recipe would actually make 20 normal adult sized portions using anyone else's calculations, based on the ingredients you list. If you're now saying you portion your pot of chilli out into ten meals for yourself you're eating two normal sized portions for every meal.

As for a 1kg joint of beef, that's not much size wise. Smaller than a bag of sugar. It's difficult to get 500g roasting joints tbh, not ones that would roast sucessfully anyway. Also 1kg of mince includes the fat, yup. Unless you're draining it off and defatting it after frying then the fat is still there in the chilli.

Got to agree with some of the other posters above...it's a pity that basic nutrition isn't taught in schools these days. And maths....;)

lol, lets just agree to disagree as I also mentioned that the portions were based on takeaway cartons - ie it fills 8 - 10 take away cartons (after the initial meal).

Agree on the school bit nut they're too busy teaching pointless crap insteasd of the basics these days. Unfortunately though, with the amount of families that live on ready meals, and / or can't cook... even if the kids learnt everything at school they wouldn't be able to put it into practise at home because it's turkey twizzlers and potato waffles for tea again.
They can keep their maths though, teach them basic maths but not all the extended stuff that 90% of the population will never use. They can use the extra time learning to speak English! UK English, not American English. Lessons on 'how to use full words', followed by double 'Numbers don't belong in words' and homework on 'why i look like a complete rimtard when I spell everything in American'

Buttonmoons

When I did home economics at school (8 years ago) we didn't have to bring any food in, we paid £1 a week, and everything was supplied for whatever we were making that week, and it was quite healthy things aswell like risotto's with brown rice, quiches and the likes. They even gave you the foil container to bring it home in if you forgot to bring a tub and you could keep what you made in the giant fridge and pick it up at home time......

Can't believe they send a list back and you've to send the produce in. Surely it would be cheaper if everyone paid a pound or so and bought the ingrediants in bulk?

scheming_gypsy

freyasmum wrote: »

You're catering a party for 100 guests. You already have 56 plates, how many more do you need to make up the 100? 100 = 56 + x. x = 100 - 56. x = 44 more plates.

.

18. Working on the basis that there'll be an equal number of male and female guests. an additional 18 plates will give a total of 74; that's 50 for the men and 24 for the women who will actually eat.
Of the remaining 26, 9 haven't eaten since they got their invite as they wanted to fit into the dress, and won't eat till the party is over and 15 are women who will insist on saying they're not hungry but will eat half of their other half's food instead.

VJsmum

freyasmum wrote: »

And - as much as I hope Mr J isn't reading this :rotfl: - they're actually pretty widely used in day to day life. Trig, admittedly is more widely used in the building, engineering, surveying, etc, industries.

Agreed - i teach building measurement and have to teach algebra and trig (remember SOHCAHTOA? ) and Pythagoras - it's amazing how many 18 - 20 year olds have forgotten all of that.

Gigervamp wrote: »

That just makes it complicated. I'd work it out the simple way- 100-56=44.

I hate algebra!

That is algebra!

Buttonmoons wrote: »

When I did home economics at school (8 years ago) we didn't have to bring any food in, we paid £1 a week, and everything was supplied for whatever we were making that week, and it was quite healthy things aswell like risotto's with brown rice, quiches and the likes. They even gave you the foil container to bring it home in if you forgot to bring a tub and you could keep what you made in the giant fridge and pick it up at home time......

Can't believe they send a list back and you've to send the produce in. Surely it would be cheaper if everyone paid a pound or so and bought the ingrediants in bulk?

Not only that but it all has to be weighed out at home. Although apparently it is amazing how many kids go in with a new bag of flour cos mum has had to go buy some especially and there are no scales at home. I make my 2 weigh it out themselves - much to their disgust.:rotfl:

Scheming gypsy - you make me LOL. Liking the sound of your chilli - if you can afford to do it, then why not?

Yolina

Pythagoras came in quite handy a few years ago when I had some bookcases and other furniture made to measure and needed to work out what was the maximum height I could have depending on the depth I wanted and still be able to put them in position without hitting the ceiling

cooking-mama

Buttonmoons wrote: »

When I did home economics at school (8 years ago) we didn't have to bring any food in, we paid £1 a week, and everything was supplied for whatever we were making that week, and it was quite healthy things aswell like risotto's with brown rice, quiches and the likes. They even gave you the foil container to bring it home in if you forgot to bring a tub and you could keep what you made in the giant fridge and pick it up at home time......

Can't believe they send a list back and you've to send the produce in. Surely it would be cheaper if everyone paid a pound or so and bought the ingrediants in bulk?

Buttonmoons,this is what happens at my 13yr old daughters school now,and its still only £1,last week they made chicken and rice,before that pineapple upside down cake..altho due to cutbacks/lack of resources or something the children pair up and take turns at cooking every alternate week..no foil containers tho,but often someone has a spare tub for those who forget,daughter usualy eats what she makes..especialy if its a cake or "puddingy" thing...she has a very sweet tooth and a liking for junk food!,lol

cooking-mama

C_Mababejive wrote: »

Not in this house. I only do proper cooking and will not eat ready meal carp.

The closest i get to a ready meal is M&S two for ten for a Saturday treat..and well..its hardly a ready meal is it?

Ah,but here lies the confusion,why is this any less of a ready meal than something from Iceland or Asda?..
my impression of a ready meal is anything that hasnt been made up entirely from fresh/raw ingredients in our own kitchens,doesnt matter if its from a fridge or freezer,in a bag or tin,if its bung it in the oven or bung it in the Micro,if its from M+S or Farmfoods,if we havent added every single ingredient and done all the prep work then its a ready meal.
Im not saying its wrong,just pointing out some of us have different ideas of what a ready meal actualy is.
Maybe there should be a survey on what the British public actualy think a ready meal is..as i said earlier when i first met OH,he genuinely thought throwing frozen breaded fish and oven chips in the oven was cooking.
Ps,..I regularly use breaded/battered frozen fish,but i try and balance it out with lots of fresh vegetables,I find fish very expensive and apart from tinned Tuna or fresh salmon fillets(when on special offer) this is one of the very few ways that i can get my family to eat fish(even my eldest who as a rule is a very healthy eater and doesnt like junk food.)