WHAT DID WE HAVE FOR TEA?

[Marilyn]

I wonder why they pump saline in...salt toughens protein. Last thing you want is tough steak.

[PanBiker]

Might not be saline Maz but water anyway. Whatever, it doesn't belong in the meat and you don't get it with proper cut from a decent butcher.

[Tripps]

It is saline - that's what changes pork into ham (gammon). If you want no white froth - buy dry cured, but expect to pay a lot more for it. Actually the wet cured is OK. The froth soon boils away during cooking.

I was in Aldi yesterday, and bought for the first time, a very cheap (89p) frozen spaghetti bolognese, mainly just to see what they were like, having read a lot about them in the recent horse meat scandal. I must say I was pleasantly surprised. Had it with a portion of frozen French beans. All ready in ten minutes.

[Stanley]

The reason for the white froth is because it isn't bacon it's pickled pork. Far higher water content and you are paying full price for it. Dry-cured is just as cheap in terms of the price of the meat and far nicer. Stewart Brown cures his own......
I had the sausage, onion, beans and tomato with Basmati rice X 2. Good stuff and I note that the sell-by date on the rice is 2009 because I bought 14lbs for £10. It's Lubna rice, one of the few Basmatis that has been certified genuine by DNA testing.

[hartley353]

From my time in France I have fond memories of air dried pork products. This particular gammon state was a mistake, Mary saw half price and put it in the basket. We had put behind us the milky scum many years ago, when we changed our Bacon and Gammon buying ways. The scum that came from this steak resisted very hot water and washing up liquid, and had to be cut up, and forced down the plug hole with my finger, so not just brine.

[Marilyn]

You are not endearing me to "dinner at yours".

[hartley353]

With Hindsight it was only my waste not want not attitude that allowed me to eat it. Next on the menu is some sutherlands sardine and tomato paste, when you read the ingredients it says Minced salmon 45%, Sardine 25%. with those quantities should it not be salmon with sardine paste. Their beef paste is very nice so I will give it a try.

[Marilyn]

For gawd's sake read the ingredients list before purchase.
I am beginning to grimace at this end, though I am pleased you are posting, and therefore alive. Tis a good sign that you are still upright and have not yet succumbed.

[Tripps]

Speaking of ingredients - I once had a conversation with (not so) Innocent Smoothies following my first purchase. I asked why a strawberry smoothie had as its main constituent - apple juice.
They told me that I didn't understand the concept of a smoothie.
I note they are owned by Coca Cola now.

I'm genetically quite frugal, but would draw the line at Sutherland's Paste of any variety. What's easier than mashing a can of sardines yourself, and adding a few extras?

[hartley353]

For gawd's sake read the ingredients list before purchase.
I am beginning to grimace at this end, though I am pleased you are posting, and therefore alive. Tis a good sign that you are still upright and have not yet succumbed.

Food shopping plays no part in my routines, Mary loves shopping, but would certainly not read the labels. In the past this has caused a few problems, when others have lifted items from their correct place, then re thought and placed them back in the wrong place. The sardine and tomato paste was very nice. When we were young Mum used to tell us not to eat with our eyes, with that ethos ringing in my ears probably best to eat what we fancy and ignore the ingredients.

[Stanley]

I'm with David, but mash the mackerel in oil with some salad cream, more long chain Omega3 in it... My old employer Richard Drinkall always bought more expensive Coarse Ration for his beasts instead of cake. I once asked him why and he said because I can see what's in it. Same applies to my food, I like to know exactly what went into it and how it was prepared...
I went to the butcher's yesterday as the weather was OK. I have an idea it will be worse today so Pressed Beef butties and a pork pie X 2. Both made on the premises....

[Marilyn]

Toasted Foccacia, which I will fill with Ham/Cheese/Salad.

[hartley353]

One of my favourite treats is canned sardines on toast. Being a fisherman I have access to fresh Mackeral one of the finest eating fish out of the sea, over the years I have gathered many recipes for its preparation, and enjoy it many ways. The paste appeared on the menu when Mary bought some from the shop to make an alfresco lunch in Scotland, I made the mistake of saying it was enjoyable, which usualy means it will become a staple.

[hartley353]

Hot dogs tonight with onion and mustard.

[Marilyn]

Making Pumpkin Soup shortly...

[Stanley]

Ham butty for dinner yesterday and I popped a piece of braising steak on the stove with two onions and two full bulbs of garlic. By teatime it was cooked cooled and half went on a superior butty on home made bread!

[Stanley]

Another great steak butty for dinner and I tipped a tin of beans and four pork sausages into the pan and popped it back on the stove. At teatime I fancied poached egg butties so the sausage and beans went into the fridge. My mind is working on Basmati Rice or spaghetti!

[hartley353]

Sausage and mash with peas and onion gravy.

[Stanley]

Sausage and beans cooked in the rump steak and onion gravy plus Basmati rice X 2.

[LizG]

Thai BBQ chicken, rice & quinoa salad and a green salad, with ice-cream and oranges in ginger syrup for dessert. We had guests, otherwise it would probably have been cheese toasties!

[hartley353]

Roast lamb with mint sauce, roasted and boiled potatos,carrots brocholli,peas. To follow pomme torte icecream.

[Moh]

Cold spiced beef from yesterday with cabbage, leeks , carrots, roast potatoes, roast parsnips & gravy.

[Marilyn]

Did you have a nice few days away, Moh...or was the weather a bit rough?

And I was wondering what you do with the Leeks in that meal -do you combine them with the cabbage?

Cazza and I have both been enjoying "My Kitchen Rules" ( four nights a week). I pull my hair out at how disorganised some of the entrants are. To me, timing is everything and a systematic approach is sadly lacking in some of them. I think one group of diners had to wait three hours between main course and dessert. That is unbelievable. It has me screaming at the TV. They have three hours food prep time before the diners arrive, so to then have to wait ages for food is ridiculous.
I was also taken aback that a Cookery Teacher ( one of the contestants) had such poor ability with quantities and measurements last night. That should be one of her strengths ( she teaches the craft to others for heaven's sake!), but she was completely off with everything, and terribly messy too. Our old domestic science teachers would be horrified by her performance! Aren't we living in a different world now?

Potato Topped Tuna and Cauliflower Mornay for his lordship and I tonight.

[Stanley]

Quite right Maz. When I lived with Mary for many years she always said I was the best short order cook in the business.
Had a black pudding butty for dinner and a fish finger butty for tea. During the day I had a couple of pieces of two shear simmering with onions and garlic. I added peas in the evening and I shall be OK for a couple of days! I love slow cooking on the stove.... you can leave it alone for hours.

[LizG]

Made the first batch of beetroot relish today as well as the start of bread and butter pickles. I will finish it tomorrow and then bottle both later in the day. Can any one tell me why they call a mixture of cucumber and onion pickles bread and butter pickles?