Nice People Thread Part 9 - and so it continues

Nikkster

Even though I've not been around much (grrr at o2), I've been thinking of you Bugslet.

PasturesNew

lostinrates wrote: »

Actually, that's interesting, as I struggle with tht ATM with resident parent. DH hates residents parents cooking and resident parents cooking finds dh's a bit poncey.

Tis poncy

lostinrates wrote: »

baked chicken breasts with honey and mustard, boulangere potatoes, carrots and kale. I think. Anyway, resident parent was really happy with it, DH was ok. I was bored even cooking it.

Poncy - chicken breast with boiled potatoes and greens and gravy is non-poncy. I haven't even heard of boulangere potatoes and can only guess kale is "a green".

lostinrates wrote: »

Last week I made Persian beef and quince stew, which every one likes, but DH would get bored eating heavy stews stuff too often, as would I.

Poncy - no idea what Persian beef is, never had quince. Stew's good though

lostinrates wrote: »

I was told to avoid particular foods for a while. And so planned a meal I could eat, offered to cook it so it just needed re heating and resident parent said no, they would cook it.

That night I was brough not that meal but all the food I had been told most particularly not to eat

That's just a bloke thing probably - doesn't listen.

PasturesNew

GDB2222 wrote: »

I've cut back on salt, and I notice that stuff other people cook tends to be salty, as do a lot of the pre-prepared packs of food.

I never used to put any salt in food, or on it. Now I'll put a little salt in at the cooking stage just because everything says to.

I have noticed that TV chefs say "a pinch" which I always thought literally meant a pinch .... and they seem to mean about 1/2 a teaspoon.

PasturesNew

With TV chefs - their recipes look easy because they've everything ready and available.... they then chuck it into a food processor and into a mixer, then into the oven.

After that I bet they shove the processor and mixer bowls and baking dish into a dishwasher, job done.

They'd struggle using my one small paring knife, no processor, no mixer and washing up by hand in a standard sized sink.

Doozergirl

How cluld I forget, michaels omitted MUSHROOMS from the pasta sauce! Bad move.

lostinrates

Doozergirl wrote: »

I'm surprised such a moneysaver is using red sauce You're already adding the other ingredients, aside from garlic. If it's more tomato falvour you need then I'd upgrade the tomatoes. I find Napolina makes all the difference - I can't downshift. That's 50p when it's on offer. Otherwise add some tomato puree. I did that last week with tesco own brand and that came out okay.

There is almost nothing I hate more than ready meal lasagne. Bleurgh.

One of the reasons red sauce is a money saver ( I think) is because its a lot of ingredients that bring out the tomato flavour....like the tiny bit of vinegar, the tiny bit of sugar.

I have recently up shifted tomatoes because of a special offer (I never seem to find special offers on tomato tins, so I have always bought the cheapest, a tray at a time). I a guessing the real difference will come in quicker cooked dishes ...which I don't really do with tins, occasionally a quick stove top pasta sauce.

I've always reasoned that in longer cooked dishes the longer evaporation time means the taste is able to condense better any way

I'll be really pleased if up shifting improves things significantly. .

Doozergirl

neverdespairgirl wrote: »

Having dropped Isaac at school, and finished a fairly urgent bit of work, there are several things I could / should be doing, but in fact, I'm going to make some peppermint tea and curl up on the sofa with a blanket and a book. A bit of laziness is sometimes a very good idea (-:

Aw. I hope that was/is nice

lostinrates

PasturesNew wrote: »

- doesn't listen.

That's why it was emailed and agreed a week before and confirmed the evening before when I still had time to prep so reheating was plausible. (As it was I would have been fine to cook but resident parent had taken over the kitchen like a despot) . All goods were purchased, agreed, recipe and timings given, agreed.

lostinrates

PasturesNew wrote: »

I never used to put any salt in food, or on it. Now I'll put a little salt in at the cooking stage just because everything says to.

I have noticed that TV chefs say "a pinch" which I always thought literally meant a pinch .... and they seem to mean about 1/2 a teaspoon.

It means a pinch.


The one that gets me is oil. I would find food with the amount of oil some use some what unappetising. Fwiw, when I get croissant cravings I make a batch, Home made croissants are GODLIKE. But when you see the amount f butter going in it really does work to put you off them for a while. Even if you like butter.

I feed them to other people instead......slow murder.

Doozergirl

LydiaJ wrote: »

Thanks lir. That looks just the sort of thing I was after. Meanwhile, I have just found this on the Cadbury website. So now I am sorted for this evening and for the next time, which will be in a month or so.

I love clafoutis with cherries, but it's quite hard to find jar/tinned cherries without stones round here.