Nice People 12: Nice in Nice

GDB2222

PasturesNew wrote: »

I'll look out for those! That's my price bracket. I rarely go down that aisle, certainly not near the pretend takeaways as they're so pricey ...and don't compare for volume/quality/taste with getting a real one from a proper shop.
.

There is a very old joke about two old ladies. "The food here is terrible!" "Yes, and such small portions!"

vivatifosi

I hadn't thought about takeaways. I suppose there are more of them too.

DH went to uni in the late eighties and his mum made sure he could cook before he left. He said he'd regularly get people staring at him in the kitchen because they could only make toast, and one who tried to eat soup with a knife and fork because it was Heinz Big Soup and looked like chunks in gravy on the can they bought. He's a much better cook than me to be fair.

zagubov

vivatifosi wrote: »

Zag, that reminds me. Do you remember how you used to walk past uni digs and see 'student fridges' - carrier bags of food hanging outside in winter? Can't remember the last time I saw one of those. Testament to how much the accommodation has improved.

Milk cartons on window sills were common, secured in carrier bags or course. I went past my first year halls this summer. A converted hotel on the High street in the city centre.

It had a dining hall but utility rooms with small cooking devices that were electric rings you could put a pan on top and slide a tiny tray of toast underneath, not sure that they're called TBH.

Probably don't exist any more, like cassette players or black and white tellies. Actually portable tellies were rare as hens teeth among students in the 70s. The Halls had a TV room and you all had to go en masse to see TOTP or Dr Who or the like.

LydiaJ

DD and I were watching TV recently when one of the people on the programme went to Malawi. After watching for a few minutes, she asked, meditatively, "Mum, why are there so many black people in Africa?" Further discussion revealed that having grown up in our multiracial society, she had never realised that ethnicity and geography are correlated, although she was vaguely aware of previous programmes featuring other African countries with large percentages of black occupants.

lemonjelly wrote: »

If it is do-able, then certainly. Usually I only get 30 mins lunch. I might be able to stretch that, but not by masses...

Excellent. Two NP at once.

SingleSue

vivatifosi wrote: »

I hadn't thought about takeaways. I suppose there are more of them too.

DH went to uni in the late eighties and his mum made sure he could cook before he left. He said he'd regularly get people staring at him in the kitchen because they could only make toast, and one who tried to eat soup with a knife and fork because it was Heinz Big Soup and looked like chunks in gravy on the can they bought. He's a much better cook than me to be fair.

James could make a roast dinner, cook a steak to all different choices, a spag bol, cheese on toast, noodles...but was completely unable to do chips as he didn't have the first idea what to do or beans without burning them.

Josh can only do toast using a toaster and he has to be reminded to keep a watch even then! It's not laziness or anything like that, his memory is so poor, he forgets he is cooking something.

zagubov

vivatifosi wrote: »

I hadn't thought about takeaways. I suppose there are more of them too.

DH went to uni in the late eighties and his mum made sure he could cook before he left. He said he'd regularly get people staring at him in the kitchen because they could only make toast, and one who tried to eat soup with a knife and fork because it was Heinz Big Soup and looked like chunks in gravy on the can they bought. He's a much better cook than me to be fair.

When I went to uni I was in halls for the first year so got fed. When I came home for the hols my mum wisely taught me how to make a few simple dishes, spag, chilli, curry, with rice or pasta, on the understanding that university houses had limited rings and pans and we'd have to cook collectively.

We had to buy packet cheesecakes and pizzas and cook them ourselves. Fridge space was saved for meat, which was usually salami or a weird thing called haslet (which I'd never eat).

Spirit_2

zagubov wrote: »

. Fridge space was saved for meat, which was usually salami or a weird thing called haslet (which I'd never eat).

I like haslet. It is sort of like sliced stuffing. It is a cold sliced meat from my childhood, and a local butcher here sells it although they slice it too thickly.

What I do not go in search of is brawn. A pink gelatinous thing that was sliced up...my nan loved it and I think I quite liked it then:eek:

Another missing dish is coddle. This was a thin soup which from what I can remember had rashers of bacon (rind on:eek:) and a poached egg in it. My nan used to make this. In my minds eye its appearance is what I imagine gruel to look like..thin and greasy.

Generali

Coddle sounds horrible.

I wonder if it's named after the egg. A coddled egg is cooked until the yolk is still just soft. I have them instead of soft boiled eggs. X large from the fridge takes about 6 mins to boil.

lostinrates

vivatifosi wrote: »

Zag, that reminds me. Do you remember how you used to walk past uni digs and see 'student fridges' - carrier bags of food hanging outside in winter? Can't remember the last time I saw one of those. Testament to how much the accommodation has improved.

Um, its not just accommodation improved. I was in the new style accompdation and did that.....till it was banned....with a fine payable.

It means more people buy food daily and eat food hall crud.

lostinrates

Spirit wrote: »

I like haslet. It is sort of like sliced stuffing. It is a cold sliced meat from my childhood, and a local butcher here sells it although they slice it too thickly.

What I do not go in search of is brawn. A pink gelatinous thing that was sliced up...my nan loved it and I think I quite liked it then:eek:

Another missing dish is coddle. This was a thin soup which from what I can remember had rashers of bacon (rind on:eek:) and a poached egg in it. My nan used to make this. In my minds eye its appearance is what I imagine gruel to look like..thin and greasy.

Brawn is something my mother likes. We also call it something like 'head cheese' its all the left over little bits of meat picked off then set in jelly.

Its very good use of bits, and not 'gross' it is just meat, I just don't like jellied meat ( or terrines)