Nice people thread part 8 - worth the wait

PasturesNew

I never buy spring onions because, even if I wanted one, you can't buy just one. You have to buy a bunch. Therefore, it never happens.... but, if I were out and there were spring onions in something I'd not object.

PasturesNew

I remember a tuna pie my mum made a few times years ago. Tin of tuna into a pyrex dish, layer of sliced boiled eggs, layer of peas, a white or cheese sauce, then topped with a lot of mashed potato. Bunged in the oven and heated until it was hot and the top was browned. Serve... with baked beans.

michaels

lostinrates wrote: »

The other day I tried cooking with Quinn mince to see if its any better than I remembered. It really isn't. It was pretty grim in fact. I was vegetarian for a while as a teen and didn't really miss meat, but by heck quorn is grim.

When I taste quorn I wonder if its what mushrooms taste like to some people. There is definite old mouldy mushroom aroma in the mouth, and such an odd texture.

Interesting you say that, every few weeks we cook mince, 2 packs of about 500g does two meals. About 2 weeks ago, thinking that reducing red meat and fat is a good thing I experimented buying some quorn mince (Sains lovesoya meat free frozen mince), mixed one pack with a pack of real mince, added a beef stock cube as normal and I think we all actually preferred the mixture to the 100% mince and it was definitely slightly lighter on the stomach.

PasturesNew

chewmylegoff wrote: »

Museums and art galleries are often free, bit the good ones are all in that London. Personally I quite like walking in the rain anyway as there aren't many other people about and other people often spoil a good walk. It's not that good if your boots aren't waterproof I admit.

Generally speaking, outside of London, museums/art galleries don't exist.... or there's just one, miles away, that's not open many hours.

I don't like walking in the rain as I've no waterproof shoes/coat, so would just get wet through ... and cold ... and, in most instances, I don't use heating at home (except when absolutely essential) as it's expensive.... so I avoid getting wet/cold in the first place if I can.

PasturesNew

michaels wrote: »

Interesting you say that, every few weeks we cook mince, 2 packs of about 500g does two meals. About 2 weeks ago, thinking that reducing red meat and fat is a good thing I experimented buying some quorn mince (Sains lovesoya meat free frozen mince), mixed one pack with a pack of real mince, added a beef stock cube as normal and I think we all actually preferred the mixture to the 100% mince and it was definitely slightly lighter on the stomach.

Grated carrot pads out mince nicely too.

I don't buy mince often because if I make a chilli it ends up so huge I have to eat it for the next 4 days and, as nice as it is, you get tired of continually living like that.

LydiaJ

lostinrates wrote: »

Its funny. I am not that keen on raw spring onions generally, but they work really well in sandwich mixtures like that. Steamed chicken works instead of tuna.

It's good your ds likes tuna.

Sometimes we add chopped apple to tuna mayo. Both kids like that (and so do I).

PasturesNew wrote: »

I never buy spring onions because, even if I wanted one, you can't buy just one. You have to buy a bunch. Therefore, it never happens.... but, if I were out and there were spring onions in something I'd not object.

I can sympathise with that. None of us likes spring onions, but DS needed just one for a food tech lesson a while ago, and I had to buy a whole bunch, most of which got composted.

PasturesNew wrote: »

Grated carrot pads out mince nicely too.

I don't buy mince often because if I make a chilli it ends up so huge I have to eat it for the next 4 days and, as nice as it is, you get tired of continually living like that.

PN, you so need to buy a house so you can have a freezer.

michaels

PasturesNew wrote: »

Grated carrot pads out mince nicely too.

I'll give it a try although our normal 'sauce' with the mince is a tim of tomatoes, a jar of 'bologneise' sauce and quite a few chunked carrots so that might be overkill on the carrots.

Spirit_2

bugslet wrote: »

Aaaaah! Whilst Mr Bugs generally talks complete and disjointed rubbish, if I ask him if he still loves me, he always smiles and says more than ever.

Bugslet, that is wonderful.

lostinrates

I always add a mirepoix to mince. Of feeding little fuss pots I saut! then blend the mirepoix.

Red lentils are my bulking agent of choice, and veg ( including mushrooms) When I make 'shepherdess pie' it's veg and lentils with no meat. I love either. Hmm, that might make the list this weekend actually, shepherdess pie.:)

Spirit_2

PasturesNew wrote: »

I remember a tuna pie my mum made a few times years ago. Tin of tuna into a pyrex dish, layer of sliced boiled eggs, layer of peas, a white or cheese sauce, then topped with a lot of mashed potato. Bunged in the oven and heated until it was hot and the top was browned. Serve... with baked beans.

Cooked tuna has to be fresh tuna.

Tinned is fine in a sandwich with cucumber or mixed with sweetcorn and mayonaise. My cat loves it and we buy her little tins as a treat.