General Chat

You can go off people, you know :-P

:-D :-D :-D

He probably found a tin left over from the war. So he would be on the right thread :-D

Wrong thread Allen LOL

just had Toad in the'ole mushrooms n Mash!

yumm yumm

Some Spam would go down a treat ;-)

Whoa! :-0 :-0

Rice pudding is in the same category as peanut butter - yuk.

Don’t get me started on tapioca - food of nightmares.

Why do chefs always put SPICES in their meals? Is it to cover the taste ? If i'am having beef or what ever that's what I want to taste not curry or garlic etc. And when they cook rice as a veggie NO NO NO. i'm english rice is a pudding

They sure do...the toe of a steel capped boot applied to any soft and vulnerable part of their body.

Have you tried making Spanish omelettes.

You can throw anything in them..
Which I do.

Planned leftovers are different.

It is the suggestion that we have cooked too many things like sausages or have mounds of uneaten mashed potatoes which I find annoying. Why would you cook to much without forethought?

Mind you, all those people who panic bought and then dumped perfectly usable fresh food need some sort of help.

The less components, the more expensive the dish.

Scientifically, the price of something on a menu is in inverse proportion to the size of the meal

I can't be having with the serving style where the meal components look like they're social distancing. :-0

We almost always make too much as there are only 2 of us, but we do it deliberately. .........

if we have a roast on Sunday, we want it to do at least one more meal, if not 2. I've also found that you can slice roast meat and freeze for future use, or chop in lumps then freeze for use in a lamb curry that uses cooked lamb.

If I make stir fry, I want one extra meal for my lunch the next day

If we make a casserole, stew and fish or shepherd's pies, we want at least 4 extra servings to freeze in single portions.

About the only thing we don't make in larger than one meal is scrambled eggs or an omelette!

I often order a meal from the local Japanese restaurant (take-out only now) such as a hot dish like Chicken or Beef Teriyaki Don that will give me lunch next day. Sushi doesn't keep too well ;-)

Not much gets wasted! :-D

Joylouise

My old cookery teacher grabbed me and used my hair to show how to tie it back.

For days afterwards the world seemed very odd - she had dislodged one of the lenses in my specs :-P

It used to annoy me when they would make something in a pot and merely put a spoonful on a plate, and then appear to discard the rest of the pot contents......

Me... I'd serve it all up.....

but that's not "presentation" is it...

Yep, some of our tv chefs need a good telling-off.

Those with rings and nail polish on while cooking would have my old teacher sending them out. Lord knows what she'd do with the prodders, pokers and those who put a licked spoon back into the cooking pot. :-0

I wish somebody would take the edge of a ruler to Jamie Olivers left hand. Serving spoon in his right hand and prodding the food with his pudgy left hand fingers. Disgusting git.
Don't get me started on mixing ingredients on the work top. :-| :-|
I don't watch cookery programmes but these filthy habits somehow creep under the radar.

The only time I have leftovers is when I have visitors and I'm not sure how much they eat.

But they rarely get wasted.

As for TV chefs - I'm sure they mean well, but they assume we have all the modern gadgets and a store cupboard with lots of weird things in it.

I have several cookery books dating from before we all had access to lots of foreign food; one that I particularly like is "Cooking without a Kitchen" which is aimed at folk in bedsitters, with only a couple of gas rings and perhaps a grill.

Must admit I do cook more than enough potatoes and veg when we have a roast, so we can have bubble and squeak later. Add a stuffing ball too. Lovely. :-D