It's getting tough out there. Feeling the pinch?

marycanary

I am known for disliking any salty tastes. I bought a load of spinach the other day (75% off of course ) with the intention of turning it into saag this morning. My Mum put her foot down and told me in no uncertain terms I was not to do so on account that my food lacks salt so it would be a wasted effort. She sent my Dad out half an hour ago to collect it from me 

 Wow, I thought my Mum was bossy, but she is an amateur compared to yours! 

Spendless

Rosa_Damascena said:

OrkneyStar said:

Woolsery said:

timehastoldme said:

EssexHebridean said:

A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

* Raises the boiling point, meaning slightly hotter water so faster cooking (in theory, it's been tested and is mathematically negligible).

Not lecturing, but reducing salt in the diet is something many Brits ought to be doing for health reasons too.

 I don't use a lot of salt in my cooking, but I do use it with things that require it to taste better, examples being chips (with vinegar), a small amount in pasta, and with egg or tomato.  Reducing salt in the diet doesn't mean not using it, it means thinking about how we use it and what alternatives there are. We grew up not really salting our foods much, and as a result myself and my sister prefer very little salt - I wouldn't want to live without it though!

I am known for disliking any salty tastes. I bought a load of spinach the other day (75% off of course ) with the intention of turning it into saag this morning. My Mum put her foot down and told me in no uncertain terms I was not to do so on account that my food lacks salt so it would be a wasted effort. She sent my Dad out half an hour ago to collect it from me 

I'm possibly being incredibly dense here but when a recipe like this one for saag https://www.allrecipes.com/recipe/64066/indian-saag/

calls for 1 teaspoon of salt amongest the rest of the ingrediants


and you dislike salty tastes why would it be a waste making it  instead of you just missing that out? 

-taff

Because parents know best, always, mothers especially. So there...

[Deleted User]

Due to energy prices rising dramatically, in March I stopped leaving my immersion on all night (econ7) and put it on for 2-3 hours when I get up in the mornings. Over the last few days I have dropped the time down to 1 hour and I still have enough hot water to last me the day.

I have just done my fortnightly shop online and theres items that have increased yet again since my last shop 2 weeks ago!. Not by a few pence either! 20p, 30p, 50p. Yes my shopping habits are changing!

Flugelhorn

I always sling in the salt - my BP would be even lower if I didn't, the low salt thing isn't for everyone

joedenise

Rosa_Damascena said:

OrkneyStar said:

Woolsery said:

timehastoldme said:

EssexHebridean said:

A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

* Raises the boiling point, meaning slightly hotter water so faster cooking (in theory, it's been tested and is mathematically negligible).

Not lecturing, but reducing salt in the diet is something many Brits ought to be doing for health reasons too.

 I don't use a lot of salt in my cooking, but I do use it with things that require it to taste better, examples being chips (with vinegar), a small amount in pasta, and with egg or tomato.  Reducing salt in the diet doesn't mean not using it, it means thinking about how we use it and what alternatives there are. We grew up not really salting our foods much, and as a result myself and my sister prefer very little salt - I wouldn't want to live without it though!

I am known for disliking any salty tastes. I bought a load of spinach the other day (75% off of course ) with the intention of turning it into saag this morning. My Mum put her foot down and told me in no uncertain terms I was not to do so on account that my food lacks salt so it would be a wasted effort. She sent my Dad out half an hour ago to collect it from me 

Should have made the saag without telling your mum until after.  I certainly wouldn't have told my mum if she'd been like that!

OrkneyStar

Rosa_Damascena said:

OrkneyStar said:

Woolsery said:

timehastoldme said:

EssexHebridean said:

A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

* Raises the boiling point, meaning slightly hotter water so faster cooking (in theory, it's been tested and is mathematically negligible).

Not lecturing, but reducing salt in the diet is something many Brits ought to be doing for health reasons too.

 I don't use a lot of salt in my cooking, but I do use it with things that require it to taste better, examples being chips (with vinegar), a small amount in pasta, and with egg or tomato.  Reducing salt in the diet doesn't mean not using it, it means thinking about how we use it and what alternatives there are. We grew up not really salting our foods much, and as a result myself and my sister prefer very little salt - I wouldn't want to live without it though!

I am known for disliking any salty tastes. I bought a load of spinach the other day (75% off of course ) with the intention of turning it into saag this morning. My Mum put her foot down and told me in no uncertain terms I was not to do so on account that my food lacks salt so it would be a wasted effort. She sent my Dad out half an hour ago to collect it from me 

Gosh, she sounds a bit much (I hope she's lovely in other ways) - I'd have already started making the Saag, or simply said that it was my spinach to do as I liked with!

Spendless

-taff said:

Because parents know best, always, mothers especially. So there...

Lol, as much as my own young adult offspring (19 & 22) drive me nuts with their food shopping/eating and disorganisation and lack of planning, by the time they're old enough to shop independently buy in  the reduced section plan what to make from it I'd be tempted to leave them to it even if I thought it'd be inedible. Unless of course I really wanted said ingredient. Then I'd tell them anything at all so I could have it, even if they were 52 hahahha.

Shopping in your offsprings cupboard needs to be a trend. 

I'm already cheesed off this morning that I left peanut butter in my daughter's food cupboards yesterday instead of brining back as a recipe popped up for biscuits that just needed 5 ingredients and I have the rest. 

OrkneyStar

-taff said:

Because parents know best, always, mothers especially. So there...

I know you meant this tongue in cheek (perhaps?), but alas this is not always true. My mum is older now and has dietary issues, so doesn't cook, but even at my age she cooked a lot less than I do, relying on ready made instead of home made a lot of the time. I do use some convenience foods (sauces, frozen chips, fish fingers) but I cook a lot more from scratch and also know how to bring a meal together from random ingredients. I would not appreciate anyone coming to collect food from me because they think they know better! 

-taff

Of course I meant it tongue in cheek [perhaps?]