Oldstylers: Could I be your greatest ever challenge?

Churchmouse

Nah, don't panic, it's really simple and easy. People just like to make it seem more complicated;) Less than a year from now, you'll be posting helping others see it's not rocket science:D Blimey, MrBE ( where are you??) is quite the expert, and he didn't know much to begin with:cool: He progressed in leaps and bounds, and you will too:D

kazmeister

Hi SS and well done for going it alone (or planning to!)

Try Easycook magazine, it is brilliant for first timers full of quick and easy recipes, each one given a rough price guide as well. Also usually gives some info on how to prepare stuff.

New mag is out on Wed 14th available in Sainsury, Tesco, WH Smith etc.

I have used loads of recipes out of it which now form part of my monthly meal plan.

Good luck
x

poorandindenial

Hi SS

Saw your post and ventured across from DFW land. What date do you make the big move?? I am moving into a flat all on my own in about 6 weeks (20th June) and although I already have a lot of the crap that I need I do need to buy some kitchen bits and have a lot of experience of packing and moving so if there is anything I can help with....

The best cheap food storage I have found is IKEA - who also do half decent starter saucepans in their 365+ range (they may not be the cheapest but they are quite sturdy and they clean well). For knives I think you only really need a big one (ooh er) and a little one rather than a full set (get two half decent ones rather than a set of five or six rubbish ones).

For cutlery, don'y just get the cheapest withough checking it, some of it can be rather bendy, but sometimes you can find decent stuff cheap (if you do, let me know, I need cutlery too as I have lost mine along the way of the last 9 houseshares - lol)

I would say work out what you need and then first port of call is freecycle and charity shops, after that check out the prices at woolies, IKEA and one or two supermarkets online, then do a last recce in poundland or any local markets if you can face it and you will have a pretty decent idea of prices (it just depends on how much legwork you want to put in really)

I will have a think for some of my recipes that are SS proof and post them up, although I haven't a hope in hell of beating the good folk of OS on price I am pretty darn sure I can beat £8 for lasagne for 4.

Where do you work?? I only ask because if it is London you will be likely to pass by me each day at Liverpool St Station. If there are things that we both need that can be got cheaper in bulk, or if there is stuff that you need that I have going spare then we could do some sort of clandestine exchange there and save each other a bit of cash (I haven't done a proper stocktake yet but may have a few plates, glasses, cups etc looking for a good home - nothing glam though I am afraid and very little matching).

Good luck with your big move

Kaz2904

May not be an issue for you but when you get your pans make sure you can actually lift them.
I can't serve dinner up without DH's help because I can't lift my frying pan and hold it horizontal with one hand. Other than that it's fantastic. It's a tefal non stick jobby and goes well with my silicone spatula.
Knives- 1 big serated for cutting joints and bread. 1 small serated for tomatoes and onions. 1 small non serated pointy one (it's called a paring knife) for everything else.
Get good scissors- saves time.

A good use it up and chuck stuff in meal is to make a simple white sauce. Add to pasta and frozen veggies. Mix with meat or fish. Yummy.
Prepare a pan of pasta as usual. Meanwhile, 1/2 pint milk, bring slowly to boil. Mix 1 tsp cornflour with cold water till smooth. When milk nearly at boil, add cornflour, stirring until sauce thickens. Chuck in handfuls of frozen veg to the sauce. Very nice with bits of fish or chicken or bacon or ham. You can add grated cheese to the sauce to make it like a carbonnarra. This will cook the veggies just enough while the pasta finishes cooking. Drain pasta, mix and serve.

sammy_kaye18

de ja vue of MR BE again

Right thats it Ive gone to find him

*.....trundles off into the world of the MSE archives to find Mr BE.....*

donny-gal

Ladies & Guys

I hope the one thing you have learnt from this is don't spoil your kids! Ensure they do their share so know how to fend for themselves. I was a full time working Mum who never minded sharing or giving up her kitchen. When DS went to uni, he could cope, and just to ensure he had no illusion, I said that he could bring home his washing if necessary, the washer is there, the dryer is next to it (which he knew very well as he often sorted and put in the washing for us) and the ironing board was in the cupboard, but I won't be doing it for you. Hard Mum!
DG

mark55man

Hey SS - it was a long time ago that I was the same as you, but the recipe book that taught me most of what I know - and I am a pretty good cook even if my OH does most now (and yes it does impress the ladeeez) was Delia Smith's One is Fun - back from 1985 or that's when I bought it

great recipe for Chilli (lush with nice bread), spicy sausages (I have a friend who still makes this 25 years on), and any amount of stuff with Chicken and puddings as well. I imagine a library should be able to get you a copy for a flick through

from your list of likes and dislikes you might want to avoid sri lankan egg curry (parp!!), but it is tasty

Stephen_Leak

Saucepan advice ...

General advice:

How many? 2. Size? 16cm/1L and 22cm/2L (The capacity is more important than the diameter). Non-stick? Yes. Lids? Yes (The glass ones are quite useful).

My advice for a new cook is to go for two cheap aluminium non-stick ones. They will wear out in a couple of years but, by then, you will know if you are going to continue cooking and whether to buy the same again, or trade up to stainless steel.

Stainless steel is a bit more expensive but also much longer lasting. Therefore, IMHO, they represent the best VFM. Thicker bases, which distribute the heat more evenly are better than thin bases, which mean more stirring.

Le Creuset:

Good points: Whilst they aren't formally non-stick, they don't stick, if you see what I mean. They are very durable. They cook very evenly.

Bad points: They are very expensive. They are very heavy. They take a long time to heat up but don't like being heated up with nothing in them. They can crack if you move them too quickly from heat to cold water. The wooden handles can char if you cook on too high a heat or leave them over a hot ring. The wooden handles also don't like being soaked in hot, soapy water.

Stephen_Leak

jinky67 wrote: »

Stephen I thought you werent supposed to stir pasta because it makes it stick?

I haven't heard of that one. I used to recommend adding a splash of olive oil, but was "put right" in no uncertain terms by an unimpeachable and Italian source. The oil does make the pasta slippery, which makes it difficult for the sauce to stick to it.

southernscouser

I take it your a chef Stephen? :think:


If so, you know how you were saying to take the pasta to the sauce and stirring it all in, well what about if I want to freeze portions? Would it not be better to cook the pasta fresh? Or do you transfer how much you want to freeze into containers then put the pasta in the remainder you are going to eat?

I think I've just answered my own question! :rotfl: