Naguere's Profile
Rice - How did you experience it today?
Well yes cstout, the rice is just the base. a turkey breast yesterday.
Keeping away from wheat i sub my morning roll with cold cooked rice and
a tomato salad to go with my boiled egg.
and fried rice, well you can play tunes on that, no holds barred on what
you add to it.
Rice - How did you experience it today?
I have gone over to buying in bulk from Amazon.
A 3Kg bag of Brown Basmati for £6.69, delivered to my door (post free)
I cook up once, but for three portions, eat one hot, and either microblast or stirfry
the other two,
once cooked (30 mins) there is no more effort
What did you or your Mom make when you were sick?
'Pobs', buttered white bread cut in to cubes, sprinkled with sugar and then
scalded milk poured over it.
Me being English , I was surprised to find that the Dutch have this also, and they call it
'Pobs', mention 'Pobs' to a Hollander and a silly look will go over their face, (mine also)
Where to eat haggis in Edinburgh?
Harters has it in one.
There are no Souse Chefs turning out haggises:) in Edunbourgh, or for that matter
Edinburgh. they are a product.
But if ever you come to Scarborough in the NE of England, you can have the
best Cod and Chips in the world.
(said with tongue in cheek mods)
Freezing beans - cooked or just pre-soaked?
Every day is a school day.
Thanks tarka.
Super-Frugal Meals -- around $1 per serving -- Beyond Rice and Beans
skammama, I bow down before you.
Holy Moly what a great thread, but long.
Can we have a button for 'I like your post'?
Uses for diced prosciutto?
Yep, sorry about that, it was the only word I could think of.
Uses for diced prosciutto?
prosciutto is a cured raw ham, it will last way beyond the packet date.
If it smells good it will be good and in my experience of good bacon
this has lasted in the fridge for a month.
If you feel you need to use it:
tonight for me is a baked spud
with a topping:
sautéed lardons (prosciutto)
a few button mushrooms along with them
finely chopped eshcalote
and a third of a can of Heinz Beans added at the last minute
to heat through.
by the way, My lardons are always frozen and come out fine.
"What's that?" - grocery store edition.
I agree CanadaGirl.
In France, at the supermarket all goods are priced by the Kilo, this really simplifies
matters. (in the food area, I must stress.and except the wine).
Oh and some stuff is sold by the piece......... (Melons) Oh darn it...
But you know what I mean
Which cuisine is the most frugal in which to cook/eat by?
I think you get it yourself, it is free, launch your kyak, hold your harpoon high.
Thar she blows...
left soup out at room temp, is it safe?
If it had prawns in it, toss it.
Otherwise, cook it hard then add a fresh ingredients : grated ginger, scallions and vinegar uncooked ,
and enjoy.
Eating in London while standing up (i.e., not sitting down)
For a different style of eating, how about Syd's Coffee stall Shorditch.
Historic:
http://spitalfieldslife.com/2010/05/12/syds-coffee-stall-shoreditch-high-st/
Adults that have been "sheltered" from cooking?
Your story brought back the memory of Nina my cousin having a day out in London,
expecting to be a bit late home in the afternoon, she left a small pan with a tin
of tomato soup by it's side and a note for Daniel the hubby to warm that
up and she would be home to cook the evening meal.
She arrived home at 1800 hrs to find Daniel sat in the dark kitchen (he hadn't
even turned the light on) with the pan and soup untouched.
Adults that have been "sheltered" from cooking?
Myself, as a retired soldier, four years younger than your pop, I could still go out in to the countryside
with a couple of mess tins and some matches to cook up what ever I took along.
As long as he is safe getting the meals you mention, allow him to do so and then
input nutritional meals when appropriate.
Here in England there are firms who will deliver , ready to microwave meals of a very high standard.
Here . for instance:
http://oakhousefoods.co.uk/catalog_index.php?gclid=CMn1vLmBjK4CFVRItAodZB9k2Q
Your are not going to get him up to speed on stove top cooking as things seem to stand.
You have to work around the problem.
My very best regards.
What goes good with chili?
Yep, plain boiled rice, to set off the zing of the Chilli.
Jasmine if you like, I go for Basmatti, and a small tomato salad.
Food storage -- Help settle a disagreement!
Holy Moley, just realised that this is an OLD thread.
Anyway, What you said Brandon Nelson (If you are still alive).
Any memories of "poor people food" from your childhood that you still crave?
Me too , once a week for the Omega3 that we are being told about.
Any memories of "poor people food" from your childhood that you still crave?
What a great thread, and every memory well worth cooking in my
opinion.
Grout ... I bet it tasted delicious .
Here is a charming 95 year old lady cooking up a storm with her
depression era dishes:
http://www.youtube.com/watch?v=3OPQqH3YlHA
Do You Own a VENT A HOOD Exhaust Hood Over Your Stove??
On lasting extractors. in England.
I have a nine inch VentAxia extractor in my kitchen,
It is the kind of thing you would see in a bar or restaurant and is a bit pricey
but like a good watch , I get pleasure from it every time I look at it.
the first one lasted 20 years, then the motor failed.
15 years ago with new parts fitted it goes like a train.
Every few months I dismantle it and except for the motor, put it on a gentle wash in the dishwasher.
on #1 setting it will remove all cooking steam and put on 'boost' it will suck your socks off..
So, Imure, I agree with you.
Help me get over my fear of kimchee!
Nicely put hannaone.
If you can get some new Kimchi it will be milder in taste.
If you are timorous, open a tin of saurkraut and practice on that (honest)
but once you enjoy Kimchi there is no going back....
Do I need a pressure cooker?
My low tech way is, each week I soak and cook beans, 500grams, then freeze half
and use the rest of that variety from the fridge.to incorporate in to dishes.
The cooking this way is easily controlled and the heat setting is very low indeed..
You will soon have a 'Library' of beans in the freezer ready for you to command.
The best French cookbooks?
I suggest Jaques Pepin.
A true french way and his books detail every move you need to know , right down
to filleting a fish or boning a chicken.
A most charming fellow:
http://www.scientificpsychic.com/alpha/chefs.html
Grocery Stores around the world-quirks?
At the check out In England now, you are routinely asked 'Do you need assistance
with packing Sir?'
Mind you, I have never seen anyone affirming that they need assistance.
Dishwasher woes: anyone experienced this?
Here in England my lovely Bosch showed up bits of stuff.
I checked the filter in the bottom, the one that would collect peas and the like
and i found below that there was a drum shaped filter, very fine mesh that had collapsed
perhaps from my over tightening it.
I ordered a new filter unit and all was well.
hope this helps.
Still Hungry ... Late Night ... How about an Fried Egg Sandwich?
The Egg Banjo,
Famous throughout the British Army,
but some say the very hight of this
culinary speciality is best appreciated when seated in an armoured vehicle
usually at dark o clock.
The finger marks of the mechanic/chef on the bread and showing proper assembly, and adding the
fine tang of diesel. !
http://www.arrse.co.uk/wiki/Egg_Banjo
Buying Christmas produce in Paris
Delucacheesemonger
If you were hosting such a family party ,
get a man in !
nonearlyadopter mentions six people .
I offer my services.
Buying Christmas produce in Paris
On your pre-shucked oysters.
I would go to any supermarket and buy an oyster knife (about €4, google 'how to shuck oysters'
and do it yourself on the day. With care you wont find the task onerous or dangerous,
it could be fun.
What is your "go to" meal when there is too much month left at the end of the paycheque - past or present
I like that Passa,
What a picture you paint.
Is there a difference between pommes frites and french fries?
The best French fries or pommes frites are not French, but Belgian. in my opinion.
Lots of interesting stuff here:
http://www.belgianfries.com/bfblog/
