Cooking for one

caronc

Nelski wrote: »

Well the veggies in the house would be pleased...I have a bit of a "thing"about sausages and even the best ones can fail the texture test ...oddly enough I am only really happy with Richmonds which I know are not exactly good sausages

Anyway the mash onions and bbq sauce was lovely but couldnt stomach the sausages ...bin for those sadly

Would do that recipe again though this time with Richmond

Oh what a shame :mad: I'm the opposite and struggle with the texture of Richmond sausages. Can just about manage one if really, really well cooked (cremated) but still it would be a funny old place if we all liked the same things

Nelski

caronc wrote: »

Oh what a shame :mad: I'm the opposite and struggle with the texture of Richmond sausages. Can just about manage one if really, really well cooked (cremated) but still it would be a funny old place if we all liked the same things

Its definitely a brain thing with me stemming back to years ago when sausages had big bits of gristle in and I really struggle to get over it so no more sausages for me for a while,

monnagran

Karcher, I remember as a child walking along the road home from church and the smell of the roast dinners emanating from the houses along the way absolutely making my mouth water. I loved the smell of the roast dinner cooking, just didn't like eating it. My mother thought it was because the meat we had during the war was such rubbish.
My roast dinner consisted of some vegetables, Yorkshire puddings and gravy. In the summer I liked mint sauce as well - just on the vegetables.

My lunch today was a 'tidying up' lunch, using bits and pieces. A salad made of chopped up watercress, leeks, radishes, grated carrot and a lone tomato from the bottom of the fridge. A leftover slice of ham and a bit of grated cheese, some new potatoes left from the lunch I was cooking for on Wednesday which I sliced and fried. Sprinkled with some vinegar from a jar of pickled onions and a dollop of mayonnaise on the side. I relished every mouthful, it was scrummy.

eta. Nelson, I am with you on the sausages years ago. I also remember the bits of gristle and the tough skins. I always wanted the ones that had burst. Those crispy bits of sausage meat were the only bits I could face eating. I also like Richmond. Actually most modern sausages are OK but I am still waiting for the gristle.

x

monnagran

Apologies N e l s k i My tablet makes it's own decisions about people's names.

Nelski

monnagran wrote: »

Apologies N e l s k i My tablet makes it's own decisions about people's names.

lol thats OK

caronc

Nelski wrote: »

Its definitely a brain thing with me stemming back to years ago when sausages had big bits of gristle in and I really struggle to get over it so no more sausages for me for a while,

Brain thing for me too - years of my mum not trimming the fat off of stew meat so it went slimy when braised has given me a life long aversion to smooth textured food. I sometimes make homemade sausages and these are the best as you know exactly what's gone in to them. Faff though and the mincer bits don't go in the dishwasher so try to do a massive load when I do:) Not done any for ages as hard to get through them by myself

monnagran wrote: »

Karcher, I remember as a child walking along the road home from church and the smell of the roast dinners emanating from the houses along the way absolutely making my mouth water. I loved the smell of the roast dinner cooking, just didn't like eating it. My mother thought it was because the meat we had during the war was such rubbish.
My roast dinner consisted of some vegetables, Yorkshire puddings and gravy. In the summer I liked mint sauce as well - just on the vegetables.

My lunch today was a 'tidying up' lunch, using bits and pieces. A salad made of chopped up watercress, leeks, radishes, grated carrot and a lone tomato from the bottom of the fridge. A leftover slice of ham and a bit of grated cheese, some new potatoes left from the lunch I was cooking for on Wednesday which I sliced and fried. Sprinkled with some vinegar from a jar of pickled onions and a dollop of mayonnaise on the side. I relished every mouthful, it was scrummy.

eta. Nelson, I am with you on the sausages years ago. I also remember the bits of gristle and the tough skins. I always wanted the ones that had burst. Those crispy bits of sausage meat were the only bits I could face eating. I also like Richmond. Actually most modern sausages are OK but I am still waiting for the gristle.

x

I'm generally ok with roast smells apart from roast turkey fine with all other poultry so no idea why. Like the taste but the smell makes me queasy. Always cook the Christmas bird the day before so I can eat some on the day:)
Re gristle - horrible isn't it I think most modern sausages are so processed that any hard bits are either screened out or completely pulverised.....

karcher

monnagran wrote: »

Karcher, I remember as a child walking along the road home from church and the smell of the roast dinners emanating from the houses along the way absolutely making my mouth water. I loved the smell of the roast dinner cooking, just didn't like eating it. My mother thought it was because the meat we had during the war was such rubbish.
My roast dinner consisted of some vegetables, Yorkshire puddings and gravy. In the summer I liked mint sauce as well - just on the vegetables.



x

We certainly didn't have any meat worthy of praise. We had what we had and my Mother did her best. She still does ...Knows when not to invite me for lunch as she is doing a roast :A

PasturesNew

Nelski wrote: »

.... back to years ago when sausages had big bits of gristle in ...

That's the meat I was brought up on. Still puts me off most meat. I can only eat meat without fat/bone/skin/gristle now ...

Over the years I decided to "not bother" most of the time with meat due to those days of gagging and being told to "stop being stupid and eat it"....

caronc

Well chicken dish was tasty but the sweet potato was huge so half of it and 1/2 a roasted onion left. In the fridge just now but looking for some inspiration to use up- any suggestions?

Nelski

PasturesNew wrote: »

That's the meat I was brought up on. Still puts me off most meat. I can only eat meat without fat/bone/skin/gristle now ...

Over the years I decided to "not bother" most of the time with meat due to those days of gagging and being told to "stop being stupid and eat it"....

Yes I know how you used to feel ..... joys in my house were liver with big white tubes in, stewing steak like caronc says that were mostly gristle and mince that just floated with fat. Yes it may have been the days where you didnt have much choice but to eat it but that is defo where my brain things came from Thank goodness we dont have to eat such fatty foods now and I wish someone would tell my brain that the sausages were good quality