Nice People 13: Nice Save

PasturesNew

Generali wrote: »

It depends where Granny is from. Over here it could just as easily be pasta and loads of veggies from the garden and a little bacon or some bok choi and fresh fish!

Well, my granny was an agricultural worker in the Fens, from a long line of agricultural workers, apple picking one week, plums the next, strawberries after.... whatever needed picking, wherever it was, that's what they did.

My mum recently told me she hates pork....I asked "why?" and she said that when her mum was working she had to go to the allotment and feed the pigs She hated the pigs/feeding them and so hated pork.

Yorkie1

Generali wrote: »

And that's why I want to sell at markets because that way I can get people to taste first.

I want to have a really high quality product and that makes it ripe for the crack cocaine school of marketing: try it you'll like it.

I really want to get out there and meet customers to understand exactly what it is that they want.

If you want people to be able to taste the different meals, you'd need to plan how you had 10+ meals heated up for them to immediately taste at the market. I'm not sure how you'd manage the practicalities of this?

PasturesNew wrote: »

And I got it as far as the bottom of the stairs

Well done on this progress and the subsequent update!

lostinrates wrote: »

I've had a nose bleed in and off all day, I'm content its not serious but it is annoying. Hoping it doesn't happen again tomorrow.

Hope it's OK overnight and tomorrow.

PasturesNew

Yorkie1 wrote: »

If you want people to be able to taste the different meals, you'd need to plan how you had 10+ meals heated up for them to immediately taste at the market. I'm not sure how you'd manage the practicalities of this?

I don't think he means "try all the meals you'd like, right now" but "here are 1-3 I've got bubbling away, here's a tiny plastic spoon, try a tiny spoon of each of the random 1-3 I've picked, so you can tell they're great."

A bit like when you go to a special/county market and they have samples - I've been to one once and there was a pork/sausage producer, with about 40+ types of sausage. They'd just cooked up about 3-4 varieties and had them chopped into pea-sized bits for you to try with a cocktail stick.

PasturesNew

I am struggling to get my head round this heating malarky.

The hall is cold and has the thermostat, so I set that quite low (about 15 degrees); the boiler controls the heat of the water, without any numbers, so I stuck it about half way to full, some lights on the front indicate water temperature is 40 degrees, if I can trust that/that's what it means; the radiator in the living room has a TVR, so I set that to 3 (somebody on MSE on another thread said that 3 is about 20 degrees and each number is about 2 degrees, so number 2 = 18 degrees if you believe him).

Now .... this room was too hot, so I turned down the radiator from 3 to 2. It's now stone cold. But the boiler's still going. The rest of the house radiators are set to low (1-2).

So I gave up trying to understand it and had two choices: turn down the thermostat, or turn down the boiler knob. I chose to turn down the thermostat.

But I'm not sure if I did the right thing.

All I want is: for the living room to be about 16 degrees, my thermometer on the desk says it's 20 in here - and I'm nearly dying from being too hot

Yorkie1

GDB2222 wrote: »

There's definitely a market for private dinner party food. Effectively, becoming a caterer. Prepare at home, then bring it to the client and cook it for them. That's one option. Or takeaway of ready made food.

One Masterchef UK contestant has done a private dinner party thing at her house - not suggesting that's right for Gen, but thought I'd mention it anyway:

http://www.saradanesinmedio.com/

Nikkster wrote: »

I have (very mostly) Good and Bad news.

I will submit a thesis this year. I will.

:j

Generali wrote: »

I also want to make the point that the food is made with ingredients that your Granny would have found in her kitchen.

One slight risk with that branding sub-text is that I imagine that quite a few of the ingredients actually weren't in Granny's kitchen, like the curry spices, and perhaps aubergine type veggies.

GDB2222

Nikkster wrote: »

I have (very mostly) Good and Bad news.

Bad news: I can't start my bonfire of papers tonight
Good news: had a very nice email - supervisor will look over what I've sent, asked me to pester, said he is glad I'm settled (in my Monday email I'd said that I still felt overwhelmed by the writing, but that I could act like a normal person for most other things - have held down a job for 2yrs, pay mortgage on time, meet deadlines - sometimes even do things early and above expectations).

I will submit a thesis this year. I will.

It all sounds like good news to me, doc.

zagubov

Nikkster, very pleased to hear about your progress on the thesis.:beer:

Walked the dog late tonight due to the fireworks. But someone let off some monster bangs in the park. Dog was frantic.:(

As we came home we saw police car after police car after police car racing by with sirens and lights heading towards goodness-knows what. Was almost tempted to jump in the car and drive the direction they went just to find out what was the big deal.

I'm glad someone here has admitted they don't like cold meat. I think it's an abomination. The only two exceptions are the bacon in a BLT and ham if I've smothered it in mustard to give the illusion of heat.

Generali

Yorkie1 wrote: »

If you want people to be able to taste the different meals, you'd need to plan how you had 10+ meals heated up for them to immediately taste at the market. I'm not sure how you'd manage the practicalities of this..

It would be impossible/expensive. I'd take a selection of perhaps 3. Do French one week, curry another.

zagubov

Generali wrote: »

It would be impossible/expensive. I'd take a selection of perhaps 3. Do French one week, curry another.

Does Aus like the same mix of foreign foods we like in Britain? Serious question. I don't think any large village in the UK, no matter how remote is complete if it doesn't have the triumvirate of italian pizza place, curry takeaway and Chinese takeaway.

In the US, Mexican food seems to occupy the spicy niche that Indian does here. Curry houses were hard to find but marvellous.

In the Netherlands I see loads of Indonesian restaurants but not so many Indian ones or Chinese.

Generali

zagubov wrote: »

Does Aus like the same mix of foreign foods we like in Britain. Serious question. I don't think any large village in the UK, no matter how remote is complete if it doesn't have the triumvirate of italian pizza place, curry takeaway and Chinese takeaway.

In the US, Mexican food seems to occupy the spicy niche that Indian does here. Curry houses were hard to find but marvellous.

In the Netherlands I see loads of Indonesian restauarnts but not so many INidan ones or Chinese.

It certainly does only in Aus a lot of them are just seen as 'food'. After all, pie and mash (an Aussie staple) is as foreign as congee or cous cous really.

Most clubs, the bastion of cheap eating out in Aus, will have a menu with a curry or 2 (probably Thai), pastas and pizzas, something Greek and something from Turkey or the Southern Med.