Cooking for one (Mark Two)

PasturesNew

I'm just chucking stuff together .... rice, peas, tabasco and an egg...

Hot N Spicy Egg 'Fried' Rice

Nuker jobbie

Hollyharvey

karcher wrote: »

Hello all

I have just unearthed some tuna steaks from the freezer dated November 2016 . They were bought frozen.

Two questions:
Do you think they will be ok to eat now?
How best to defrost and cook them?

TIA

I would still eat them. The quality may not be as good now, but should be ok. I usually defrost fish overnight in the the fridge. I've just got some out myself for tomorrow. If you want them for tonight you could defrost them in the microwave on the defrost setting.

I would pan fry them on a medium to high heat for several minutes, I find they are best when still pink in the middle.

Hollyharvey

GregorySterling wrote: »

Well that sounds awful folk. One pot meals using a pressure cooker makes dinner time quick and easy. Weeknight meals for the family made in minutes for busy schedules.

Sorry? I'm a bit confused about what you mean.

PasturesNew

GregorySterling wrote: »

Well that sounds awful folk. One pot meals using a pressure cooker makes dinner time quick and easy. Weeknight meals for the family made in minutes for busy schedules.

Clearly a furrener trying to flog something.... a (rubbish) spammer.

We've not got families .... or "busy schedules", an over-used term these days to flog people stuff they don't need.

karcher

Hollyharvey wrote: »

I would still eat them. The quality may not be as good now, but should be ok. I usually defrost fish overnight in the the fridge. I've just got some out myself for tomorrow. If you want them for tonight you could defrost them in the microwave on the defrost setting.

I would pan fry them on a medium to high heat for several minutes, I find they are best when still pink in the middle.

Thanks HH:)

moneyistooshorttomention

PasturesNew wrote: »

Clearly a furrener trying to flog something.... a (rubbish) spammer.

We've not got families .... or "busy schedules", an over-used term these days to flog people stuff they don't need.

Uz calls 'em "grockels" where I be from Pastures:rotfl:- which bain't too fur from where you be vrom....

But...yep.....they're clearly a spammer imo.

Farway

karcher wrote: »

Hello all

I have just unearthed some tuna steaks from the freezer dated November 2016 . They were bought frozen.

Two questions:
Do you think they will be ok to eat now?
How best to defrost and cook them?

TIA

They will be fine, mere youngsters compared with some of the stuff in my freezer. They will not be lethal, the worse and unlikely thing is a slight change of texture, which I doubt most would notice TBH. I would follow packet instructions about cooking, some stuff is cook from frozen.

Nil breakfast, no YS bargains to be seen in Lild, but did get more baking spuds while still on offer, and some biscuits

Lunch is back to Black Forest ham salad sarnie, new packet of ham opened so that will lunch for a few days to come

Dinner I hope will be yesterday's CBA fail of sliced boiled cold spuds in omelette with grated cheese on top

liseva88

Hi everyone!
Have you ever ate noodle with chicken in onion souce? The beeeeeeest! I did it yesterday for my boyfriend and now we are in love with this dish.

caronc

Hollyharvey wrote: »

I've got this problem today. I really fancy a home made fish pie. I would need to get the fish out of the freezer and defrost it in the nuker, and go and get some potatoes, I've only got little baby ones. I'm going to the Supermarket this evening with someone else but that's after dinner .

You could have made fish pie topped with boiled sliced spuds, I did my last one like that and it worked really weel

karcher wrote: »

Hello all

I have just unearthed some tuna steaks from the freezer dated November 2016 . They were bought frozen.

Two questions:
Do you think they will be ok to eat now?
How best to defrost and cook them?

TIA

As Holly & Farway say - will be fine;). I've trout in the freezer from 2015 (my son caught loads) and it's still ok:)

candygirl wrote: »

I succumbed to a tin of TESCOs broccoli n stilton soup yesterday, n was sooo sick afterwards, never again!
I never eat tinned soup, but needed a quick tea 😶

Oh poor you - hope it settles

Good evening everyone,

I've been busy today (well busy for me....) so not much by way of CFO. Breakfast was toast & banana, lunch a cheese & pickle sarnie with a cupasoup and dinner will be turkey mince & aubergine curry with spinach and pitta bread. As I've said before I tend to buy my meat on-line, I had "noodled" in a website the other week and got the offer for a £20 voucher (minimum spend £20 so just delivery to pay) to use within the next week so I'm fair pleased as I got £27 of meat for £12. Some is cuts that are hard to get round here: boned lamb breast, uncured pork hocks, pork shoulder steaks and some "rare breed" pork chops so I'm really pleased.

PasturesNew

I didn't clock in yesterday as I didn't know how to word it ....

I popped out to Home Bargains (that's known as going out/a treat in my world). It's just 2 miles, I go there for loo rolls (18/£3.49) ... even though I'd bought a shedful of them at L1dl's weekend offer (89p/4) just to make sure I didn't run out ... not that I would as I still had an unopened 18-pack under the stairs.

So ... there I was in HB and I looked for my favourite sweeties ... but they didn't have them. Then I spotted something "that might be OK" - and grabbed a 250g bag of mixed chocolate/toffees....

I ate the first two in the car park .... and finished the lot off when I got home. Then a bit later I didn't feel that great, too many sweeties.

So I didn't know how to declare that a whole 250 gram pack of toffees/chocolates had been my main meal of the day

This morning's breakfast has been a 2-egg cheese omelette, using up 2 slices of the ever-present cheese slices .... just 1 slice left to use up now! Oh, and the final/3rd pack I'd bought. It was a L1dl weekend offer about 4 weeks ago, cheese worked out under £3/Kg so I'd bought three packs.

I did the omelette as I wanted to try/develop a new cooking method as I'd never had consistent results, so am now seeking "consistent" results. I've been cooking them for 25+ years, but never been "happy" with the outcomes, always thinking "could do this better/must test"... but never got round to it before.
First pass results were: that'll work if I just do it a tiny bit differently.

As ever, the 'secret' relies on "the right dish"