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

tomterm8

I liked the Venison. But I didn't like it enough to justify the kind of money you have to spend to buy it...

PN, that sounds like a good dinner;)

PasturesNew

chewmylegoff wrote: »

.... I would rather spend it on other things, like holidays. Or lager.

... and pies!!

chewmylegoff wrote: »

You also need to factor in whether you will need to buy some induction-friendly stuff as a result - as I'm sure you already know induction only works with ferrous metals.

I wouldn't know that - sounds complex.

It always 'worries' me that when buying kitchenware with so many rules how I should best remember/know what the labels mean.

Dishwasher safe/not, microwave safe/not, hob safe/not, ovenproof/not .....

I sometimes see "ideal pie-sized dishes" that have no labels on and you're never really sure if they're ovensafe or intended for something like a mousse (e.g. on a market, marked for £1, just to remind people that I don't shop in Lakeland, John Lewis or M&S for my cookware).

lostinrates

PasturesNew wrote: »

You can start by justifying THREE!

1. Pasta

2. Meatballs

3. Pudding. (Which eventually got reused twice on stead of twice. Were it the post version I would have used it three times for the one pud.

Not sure if its worked yet because the third time is an experiment that in my mind doesn't work but still wanted to try.


I ate......pasta in blanco. :rotfl:

Edit...just checked...its worked.....happy dance.....

PasturesNew

tomterm8 wrote: »

I liked the Venison. But I didn't like it enough to justify the kind of money you have to spend to buy it...

PN, that sounds like a good dinner;)

I think I'd prefer venison cooked as a roast/similar.... not in a stew. If it's in a stew it might as well be cheap beef cooked for a long time.

My nan would always offer food when we visited and would say "I've nothing in".... before bringing out enough food to sink a battleship. She was an agricultural worker, used to go out following the crops for picking etc and was always down the cattlemarket every week with my uncle getting their food in.... so always knew somebody who had something at a good price.

We never starved at Boxing Day dinners .... and there were always unusual things there.... I think there was pheasant one year - maybe my uncle shot that, he used to go out hunting and bring home rabbits most of the time.

I bet she was well connected during the war for under-the-counter extra rations and meats.

chewmylegoff

LydiaJ wrote: »

I roll for coverage, as lir says, but then I shake it while it's cooking (probably not necessary now pans are non-stick, but used to be crucial when I was a kid) and you absolutely have to shake the thing before you toss it. But then I bet some of you are probably boring people who flip pancakes instead of tossing them, which takes all the fun out of having them.

Shaking and rolling isn't a problem. I suppose if you were using a really lightweight flimsy pan it might but if you have got a decent pan with a heavy base then taking it off the heat for a few seconds isn't going to result in it suddenly losing too much heat and once you put it back down you get instant heat anyway. We successfully made pancakes on ours!

Also because the hob surface is flat you can shake quite vigorously by sliding back and forth whilst keeping the pan in contact with the hob if you want to.

PasturesNew

lostinrates wrote: »

....the third time is an experiment that in my mind doesn't work but still wanted to try.

I always say that you cook something for the first time to see what happens. From those results you realise if there's something to add, omit, or a different size/shape of dish to use. Then you cook it a second time with those changes. Then, by the time you cook it a 3rd time you know exactly which dish to cook it in and how you'll be making it and thereafter it'll be perfect every time.

Meatballs were something dad used to pick up from the shops, when reduced.... and I used to try to explain to him "it's just meat.... rolled into a ball .... you could just buy mince and squidge it into balls yourself and it'd still be cheaper than this reduced price". But he still kept buying them.

PasturesNew

chewmylegoff wrote: »

1: deep frier for chips
2: deep frier for more chips
3: deep frier for even more chips

Ah - and the 4th was for the eggs. Got it.

lostinrates

PasturesNew wrote: »

I always say that you cook something for the first time to see what happens. From those results you realise if there's something to add, omit, or a different size/shape of dish to use. Then you cook it a second time with those changes. Then, by the time you cook it a 3rd time you know exactly which dish to cook it in and how you'll be making it and thereafter it'll be perfect every time.

Meatballs were someething dad used to pick up from the shops, when reduced.... and I used to try to explain to him "it's just meat.... rolled into a ball .... you could just buy mince and squidge it into balls yourself and it'd still be cheaper than this reduced price". But he still kept buying them.

Tbc...I made my meat balls, and they weren't just meat. ( I do make just meat meat balls, I also make not just meat meat balls, depending on reason. ).

tomterm8

Pan 1 - Deep Frier for Chips
Pan 2 - Frying pan for Sausages
Pan 3 - Frying pan for Eggs
Pan 4 - Saucepan for gravy.

Sausage, chips, eggs and gravy. All with maximal fat. Perfect.

PasturesNew

I've never liked making pastry - it always seemed to be a great way to get your nails super clean.... which turned my stomach. I don't like touching pastry either. But, last year I picked up something I'd never heard of before, a pastry blender. It was there, I was there, it was £2, so I bought it. https://www.pamperedchef.co.uk/ordering/prod_details.tpc?prodId=1750

I'm looking forward to making some pastry at some future point with that.