Nice People Thread Number 10 -the official residence of Nice People

PasturesNew

LydiaJ wrote: »

(Also, I'd like to know what you do if you have an induction hob and want to cook something like pancakes that need shaking over the heat.)

I don't know what those hobs are .... but I do know I've never shaken a pancake. If I want to jiggle food about on electric hobs I raise the pan. I get super annoyed at the TV chefs who noisily jiggle their pans on their hobs.

Doozergirl

PasturesNew wrote: »

Never underestimate how appalling their cooking might be. Typing the name of a dish and saying it tasted gorgeous and that the OH/kids said it was nice doesn't mean it was anything of the sort...... I've seen some shockingly appalling food produced in the photos Stuff I wouldn't want somebody's dog to eat.... but maybe I'm the only one who thinks roasties need to be evenly cooked and not white at one end and black at the other

Also, many people DO find it "all tastes the same" in a SC.

Is it okay to post this if the person in question hasn't been on the site in over five years? I used to spend a bit of time in old style back around this time but it was this menu planning that frightened me:
https://forums.moneysavingexpert.com/discussion/237050
It links on to menu plans and recipes.

I do know that there are people living in terrible poverty but I'd have to give up the internet connection, the dog, the Tesco delivery charge and meat in favour of some flavour. .

I'll delete this if I'm being mean.

PasturesNew

lostinrates wrote: »

Roast potatoes in the dark with other veg on a plate. (The roast potatoes are in the middle). They do look a bit pale in the pic, its true.

Nothing wrong with that - just the lighting wasn't right... and you'd have been evicted if you'd started faffing with the lights and a torch just to take a photo.

Doozergirl

lostinrates wrote: »

Ooh, I'd never thought of that.

The thing with induction jobs is that sales men keep saying to me...touch them, touch them they are totally safe, and I keep saying......but I don't care......are they good? And they just keep saying how safe they are and I just keep saying I don't care, I like to walk on the wild side.......it gets quite nasty that they get cross i don't automatically love the idea and DH gets the giggles.

They're very chef-y now. I can't remember which chef, but one guest on Saturday Kitchen was having a refit after Christmas and moving to induction. They are incredibly responsive.

I've never shaken a pancake.

lostinrates

PasturesNew wrote: »

Nothing wrong with that - just the lighting wasn't right... and you'd have been evicted if you'd started faffing with the lights and a torch just to take a photo.

Exactly.

Actually for real food photography the food isn't always that palatable afterwards.......glazed with sugar for better caramelisation or sprayed with oil for shine.

The nye dish I made was pretty but not like the photo, because in the photo it HAD to have been blowtorched for caramelisation, and probably painted with a little sugar too.

I cannot snap if people are waiting to eat, would be rude. So often get it before its finally 'dressed' or primped, for example,


I also am not very good at photos. And frankly, not the best and food presentation.

PasturesNew

Doozergirl wrote: »

Is it okay to post this if the person in question hasn't been on the site in over five years? I used to spend a bit of time in old style back around this time but it was this menu planning that frightened me:
https://forums.moneysavingexpert.com/discussion/237050
It links on to menu plans and recipes.

I do know that there are people living in terrible poverty but I'd have to give up the internet connection, the dog, the Tesco delivery charge and meat in favour of some flavour. .
.

Mine'd look bizarre to most people. I can't get much variety as there's just me and I've no freezer.

If I make a shopping list it starts with: Bread, potatoes, eggs, cheese, baked beans. Now, at this point, that's nearly 1/3rd of a month's food.... so as those are the current backbone, I'd then have to say sausages, tomatoes, onions. So that's another week's food when combined with what I've already got in.

A life of constantly having to think about using up bread, potatoes and eggs doesn't leave much space for branching out too much.

lostinrates

Doozergirl wrote: »

They're very chef-y now. I can't remember which chef, but one guest on Saturday Kitchen was having a refit after Christmas and moving to induction. They are incredibly responsive.

I've never shaken a pancake.

I pour batter then roll pan for coverage not shake, a pancake, but I do shake some sauces (juggling rings ) :rotfl:.


The thing is I want a really hot pan for pancakes, how much heat is lost in the induction thingy?

I'm sure it works......for the right people. Like gen's angels and him and his barbecue , but I think the trolls that live in my slow cooker might follow me to a BBQ and microwave and I would be concerned an induction hob.

But hey, I never thought I'd read e books.

Still prefer real books.....

chewmylegoff

lostinrates wrote: »

Ooh, I'd never thought of that.

The thing with induction jobs is that sales men keep saying to me...touch them, touch them they are totally safe, and I keep saying......but I don't care......are they good? And they just keep saying how safe they are and I just keep saying I don't care, I like to walk on the wild side.......it gets quite nasty that they get cross i don't automatically love the idea and DH gets the giggles.

They are "safe" until you have put a pan on them and then they get hot as the heat from the pan conducts into the glass surface of the hob and makes it just as hot as the pan itself.

However, I would like to have an induction one again. Boiled stuff way faster than gas and had far better control. our current gas one is too hot to simmer a small pan even on the lowest setting on the smallest ring.

The biggest selling point though is how easy they are to clean compared to a gas hob which can be a right pain. Of course if I actually had to pay for a new hob I would probably not choose induction because the benefits do not justify the extra price.

PasturesNew

My aim, when cooking, tends to be: What's the tastiest thing you can make in the quickest time, making the least mess and with the least washing up?

Some things I make in a microwave in the Pyrex jug - and eat it out of that jug too

lostinrates

chewmylegoff wrote: »

They are "safe" until you have put a pan on them and then they get hot as the heat from the pan conducts into the glass surface of the hob and makes it just as hot as the pan itself.

However, I would like to have an induction one again. Boiled stuff way faster than gas and had far better control. our current gas one is too hot to simmer a small pan even on the lowest setting on the smallest ring.

The biggest selling point though is how easy they are to clean compared to a gas hob which can be a right pain. Of course if I actually had to pay for a new hob I would probably not choose induction because the benefits do not justify the extra price.

Ok, that's help ful.....so, don't discount them you are saying? If I got the right cooker with an induction job instead of a gas hob don't rule it out, yes?


And its not safe?

I'd need a match to flamb! like I do on my electric hob now. That's ok. I can live with that. Saves knocking through cheese room wall.