'supporting each other through really tough times'

mardatha

I have never done anything like that ever Mrs L. You're taking me out of my comfort zone, scary! :eek:
But I might try that on a smaller scale to wind meself up TY!
Different days needs different way eh.

[Deleted User]

MAR it's such an easy thing to do!! All you do is the initial prep. the meat cooks itself on its own. The rest is just an assembly jobbie and you can cook it all on one day if you want and bung it all in the freezer. The economy comes in buying the big bit of beef in the first place. I got 2 kg of lovely lean brisket yesterday for £11 and I reckon that will form the bulk of our meals for 2 weeks I shall do all of the above and make a curry too for He Who Knows. If you use a good butcher, it just is foolproof and stretches your pennies soooooo much further, Cheers Lyn xxx. Remember too that I'm on the end of the pooter if you need help and I log in several times a day between other things so I'll always help you if I can. Lyn x.

silvasava

Oh dear Softstuff Tea sprayed all over the 'puter again

Mardy My DS1's joke is '100 ways with Mince' 101 if you eat it!

mardatha

I do like the idea of one big dollop lasting 2 weeks. It's just the bit in the middle that worries me. But I will try this and report back
It's 4C here but spring has def sprung - been dry and sunny for a week. This is our summer - better enjoy it while I can lol

boultdj

My fall back meat is stew steak, cook all the meat with onion and lot's of potatoe, then I take out all the potatoe and most of the meat and make potatoe and meat pies and freeze 'em:D. With the meat left in the pan I then add a lot of veg cut small and do a stew, normaly serve with a big yorkshire pud or dumplings and also end up freezing half of that. Normaly end up with left over gravy from the stew and that I tend to turn into a base for soup, so some times I'll add just veg, other times I'll add veg and break up some dried spagetti to do a ministrone.

But in saying that this week I got a turkey leg from Mr.M, £3 for 2 1/4 kilo[4 lb in old money] so roast turkey, curry and stir fry are going to eaten this week and yes even the freezer will get it's share:D

Sunshine4

Hi, Everyone I am back again. SIL was unwell so I have been looking after her but she she okay now.

I hope everyone is ok been trying to keep up with you all but its a losing battle, you talk too much lol.:rotfl::rotfl:

Lyn I am going to give your brisket a go next week we have a lovely butcher in the village. Everything is getting so expensive so the purse strings have been tighten.

Denise

Possession

Or another one is to cook (I do it in the slow cooker) a big ham joint - they are half price at Tesco right now - and use the first lot as you would gammon slices, and the rest in stuff eg in fried rice, ham and eggs, risotto, pasta bake, sandwiches, salad - the list is endless really. And make soup with the bone and scraps.

But cutting down on meat all together is going to be necessary I think.

mardatha

I do love the crockpot, everything comes out tasting lovely. I CAN DO THIS!!
I CAN AND I WILL
I CAN AND I WILL
I CAN AND
I want a cake

Softstuff

Pooky wrote: »

But my goodness don't they look comfy!

Pooky, they are indeed comfy! I wore them when I lived in the village . You wear them under a skirt, then they tuck into your socks.... that way if you're weeding a field you don't get ants in your pants :rotfl:

silvasava wrote: »

Oh dear Softstuff Tea sprayed all over the 'puter again

Apologies for the needless loss of tea.

Mardatha, I buy whatever's on special or cheap. Some weeks that's just mince, sometimes we end up with pork shoulder or even leg of lamb. So I have no idea what I'd buy if I just went in once, since I never decide before I get in and see the prices.

For me to be economical with meat though, every bit has to be used: the bones of the pork are boiled for stock, the fat rendered for lard. I don't use the meat then on consecutive days, I freeze a fair bit. Then it gets stretched further by using it in things where it's a seasoning rather than a focus: in a bowl of pork ramen, as a filling for steamed chinese buns, on pizza etc.

Possession

Mar you can even make cake in the crockpot!