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Another
Traycle Mine Overseer
6250 Posts
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 Posted -
23/01/2005
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08:57
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Nandy Gigglepants is thinking about purchasing a brewery on Tinternet in Scotland. I have volunteered to research the brewery and area with him and I thought with Stanley's knowledge of the islands he would be able to find Tinternet for us. Then I was struck with a thought - what about a coach trip for the lads?
Hire a coach, a few crates in the boot, up the M6 and away. Tour a couple of distilleries,drink a few pubs dry, find Tinternet, help Nandy buy the brewery, convert to producing Traycle Ale and whoopee!!
Any of you lads up for it? Nolic 
Nandy, will you buy a distillery as well as I have this idea for a spirit based on ..............ouch!!!
Stanley, can you move this to the general forum as with it being in the recipes some of the ladies might read it and think I was purposefully excluding them from a lads trip.
Edited by - Another on 23 Jan 2005 08:59:30
" I'm a self made man who worships his creator" 
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Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 27/01/2005 : 18:43
Send it to me snailmail and I'll do it for you and get it back before she knows what has hit her.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk  |
Another
Traycle Mine Overseer
6250 Posts
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Posted - 28/01/2005 : 08:50
Stanley. I'll try and pluck the nerve up to go in her room. Nolic
" I'm a self made man who worships his creator" |
Stevie
Mad Woman of Thornton
834 Posts
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Posted - 28/01/2005 : 21:40
quote:
I'll try and pluck the nerve up to go in her room
Oily, on a scale of 1 - 10 how dangerous a feat would you rate this?
To brave my daughters room would register a number 9  |
Ringo
Site Administrator
3793 Posts
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Posted - 28/01/2005 : 23:59
On a scale of 1 to 10 our boys room is 11, last weekend they said ' we have brought our washing down , its all in the wash basket' I went up and found six loads.
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Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 29/01/2005 : 04:34
I once heard an apochryphal story about a lad who went to University and rang his mother to ask how they could get the washing basket to work, they were putting the clothes in it but they weren't getting clean....
Sounds daft I know but I'm not too sure. A friend of mine told me with some shame that her son had rung her to ask how long eggs should be boiled....
True story on this subject. When I was El Supremo at Ellenroad we had about 30 lads on work experience in the days when the Manpower Service Commission was in full blow. We got all sorts and one Pakistani Lad in particular gave us some problems. He was a nice lad, very willing but completely incompetent at any task we set him. I had to demonstrate how to use a sweeping brush! One day we gave him the job of collecting all the tea mugs and washing them. After about half an hour my manager went to look for him and came back with a tray with a pyramid of beautifully cleaned mugs on it, stacked upside down. We congratulated him and he told us that this was how his mother did it at home. When we brewed up we found that he had only cleaned the outsides! I had a quiet word with the lad and realised we had hit a cultural barrier. In his family both the male and female members agreed that men should never do any of the household tasks. It was simply verboten. The consequence was that the simplest cleaning tasks were absolutely foreign to him. His father even refused to bathe himself, his wife had to do it for him. he was amazed when I told him I lived on my own and did all my own cooking and cleaning. Funny thing was that ever after that his attitude towards me changed. Previously he had regarded me as some sort of God, an authority figure to whom he always deferred. After that I got the impression that while he still accepted my authority he thought I was a lesser mortal. Powerful things, cultural differences.....
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
Another
Traycle Mine Overseer
6250 Posts
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Posted - 29/01/2005 : 06:54
Gundred's room is not so much of a place as a characteristic of her personality. The last time I saw inside was from a relatively safe distance - outside, on a ladder - and it was relatively tidy and clean, probably not untypical of many teenage girls rooms. She does not leave dirty clothes, empty crisp packets, drink cans etc lying around and I don't think there are any unpleasant odours around - all these factor in mini Anothers room. No, the issue with her room is its HER ROOM and you only go in if invited - on pain of screeching and tantrum.
Gundred is very musical and I once made the mistake of walking into her room - uninvited - whilst she was playing a new tune on her guitar. Big mistake, as she is also quite self conscious. Those of you who have the experience of teenage girls will know what I mean - she's OK with you hearing her playing but seeing her playing is not on.
So in terms of the danger scale to go into her room uninvited would be about 10. To remove the said photograph from her album is not even worth the risk so I'm afraid that you will all have to forego the pleasure of seeing a cross between Tarja from Nightwish( a Google search might be needed as even most of your kids probably haven't heard of them) and Siouxie from the Banshee's the end result would be quite beautiful but weird!!
Gundred and mini Another - he who rejects his Nordic ancestry - have a wonderfully interesting relationship at the moment fighting and arguing for long periods inter-spaced with laughter, sharing CD's and DVD's (even watching them together!)and sharing what must be brilliantly secret information about each other that both would never think of opening to the household authority or myself. They have always been very supportive and loyal to each other but they now , for the most part appear to have matured into real friends and its absolutely wonderful to see and hear this. Please may it continue.
Still is now set up and looks like it might work. Shortage of good quality black stuff from the Pendle Water seam so I'm heading over towards Newchurch. The Clarion Club weren't daft when they decided on the location for their hut!!!! Nolic
" I'm a self made man who worships his creator" |
Stevie
Mad Woman of Thornton
834 Posts
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Posted - 30/01/2005 : 03:49
I love this thread ... Colin it seems to me that you and Mrs Oilcan have raised two wonderful children, be proud of yourelves! I have four brothers, I am close to three of them and I count one of them as my soulmate, and now having said that, I can never reccomend this site to the other two! Blood is always thicker than water and to know your kids will look out for each other long after you are gone must be a blessing ... its the only reason I allowed my Nephew to come stay, he is now a surrogate brother to our pride and joy!
I would like to know though how you have taught her to keep her room clean and tidy? Our daughters room looks as though it has just been ransacked by burglars, but the amazing thing is if I so much as ask her for a pair of tweezers she can delve into a huge pile of 'things' and locate it in a matter of seconds! She somehow knows where everything is ... I long long ago realised that the rows we were having over her room were pointless and would end the minute she left home, so took the decision that its her room, I dont have to go in there and so I dont! I decided to save the arguments for things that involved her personal safety and harmony was once more resumed!
Stan, I loved the washing basket theory, I could almost apply it here! Our dearest 'poppet' doesnt see the point of vegetables or fruit in her diet, thinks convenience food is the future and mocks me when I insist on the same homemade old fashioned meals that my Mum used to make!
I can only hope we stay as close in the future as we are today ... as its the only way any future Grandchildren we have will get a healthy meal and know what a tidy house looks like! 
Perhaps its the price I have to pay for deliberately raising a rebel, someone who can speak her mind without fear, cringes from no one and takes her high self esteem for granted ... Ive broken a cycle and for that I'll happily feed any children she might be lucky enough to have!
Edited by - Stevie on 30 Jan 2005 03:57:16 |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 30/01/2005 : 06:11
Try printing these two out and giving them to your daughter:
Fatness and Food. Stanley gets on his soap box.
I doubt if anyone has escaped the latest burst of media hype on the subject of obesity. As usual, there is reason for comment but again, as usual, all the ‘experts’ have come out of the woodwork and we are being subjected to a barrage of advice, statistics and plain hokum. The end result is smoke and confusion which suits some people very well.
Yes, you may have already guessed, Stanley has some definite views on the subject.
There is no doubt at all that there is a problem. When it gets to the stage where an old man like me is healthier than probably 50% of the young people walking round there is something sadly wrong. It doesn’t take too much investigation to point the finger of blame squarely at two things, lack of exercise and bad diet. Even the ‘experts’ agree on this, their proposed solutions to the problem depends largely on who is funding them.
I was brought up under strict food rationing during the war and it is generally recognised that on the whole, we had a far healthier national diet under rationing than we do now under plenty. The main reason for this is partly that the quantity of food we ate was kept low by shortage but a far more important reason is that all the food we ate was basic ingredients cooked at home. The food technology industries were in their infancy in those days and didn’t extend much beyond margarine making, brown sauce and proprietary drinks like Ovaltine and Horlicks.
The increasing pressures of modern life have forced more women out to work and so cooking skills have been lost, they are not being passed on to the children, particularly the lads. Even boiling an egg is a mystery to most people. This means that people are more reliant on ready-prepared food and take-aways. The chief fact to note about these that they are being formulated to make a profit in a highly competitive market so the cost of the ingredients has to be kept down. This means poorer quality basic ingredients and substitution of alternatives if they are easier to use or cheaper.
I saw a statistic the other day which illustrates the problem in ready prepared salads. The value of the sales of salad ingredients has risen by 90% but over the same period the amount of salad only rose 20%. How can this be? Simple, more salad is being sold in bags, ready-prepared, at vastly inflated prices. Even worse, this is sourced and packed abroad in a special gas which extends shelf life so not only are you being charged more, the vitamin content has deteriorated because it is not fresh. Not economical and not healthy.
When your mother made pastry or cakes and biscuits she used nothing but flour, sugar, butter, salt and water. Have you looked at the list of ingredients on shop bought confectionery lately? You’ll see glucose syrup, hydrogenated oils and strange things like emulsifiers, conditioning agents and the dreaded ‘E’ numbers. These are all used to lower the cost and extend the shelf life of the goods. Hydrogenated oils particularly are so bad for us but nobody will actually say so. There is plenty of evidence that they release free radicals into the blood stream which in turn encourages the build-up of bad cholesterol and narrowed arteries. This is clearly understood and yet thousands of tons are consumed every year via ‘food technology’.
Look at the fat content of many ready-prepared meals. You’ll find it is around 25%. Look at the label on Pot Noodles and be prepared for a surprise, they are just as high. Not only that but this is not high quality fat like the dripping off beef or good dry-cured bacon, it is the cheapest fat that can be bought. Ever heard of MRM? This is ‘Mechanically Recovered Meat’. It is obtained by processing the bones and sinews from a slaughter house to recover every shred of meat from them. It is a mush that looks nothing like meat but is very useful for bulking out cheap sausages and hamburgers. I could go on, look up my article ‘Waste Not Want Not’ in Stanley’s View for more on how out of date and inferior ingredients are recycled into our diet. The terrible thing about all this is that this is what we are rearing our kids on. How do you think that the cost of school and hospital meals is kept down?
The other big problem we have is that not only are we eating the wrong sort of food, we aren’t doing enough exercise to burn it off. When I was a young man I ate like a horse and my weight never altered, it was always 168lbs. The reason was of course that I was working like a horse as well. Remember, this was good, home cooked grub made from simple ingredients. This regime put a foundation under my constitution that I am benefiting from today. At 68 years old I have perfect blood chemistry and pressure and am on no medication whatsoever for anything. All right, there will be other factors like good genes but my point is that if I had been leading a sedentary life and eating the wrong grub I wouldn’t have been as healthy as I am.
So what’s the answer? The bad news is that I don’t think there is one. We are trapped into a life style where the young have never been educated how to identify good food. Even if they have the knowledge their lives are such that they don’t feel they have the time to cook. So they will continue to spend twice as much on food that is half as healthy and in addition pay to go to a gym for ‘exercise’.
I shall go on in my own sweet way. I shall buy plain ingredients, bake my own bread, eat good meat, eggs and fish and walk at least three miles a day. I shan’t live forever but the terrible thing is I shall outlive many of the young people I see walking round drinking their cans and snacking on the hoof.
Nothing else will change because there is too much investment in and profit to be made out of manufacturing and selling unhealthy food. The fruit growers are struggling to survive while the market in ‘fruit flavours’ rockets. Good butchers shops close all the time while the shelves in the supermarkets are filled with water injected poultry and sausage and beef that has had no time to mature, it has to be bright red to sell it.
Give all this a bit of thought. Make 5 gallons of home made soup and freeze it in portions, cheaper than tins, better for you and just as easy. Do the same with stews and other dishes. Your pocket will be heavier, your health better and you’ll be lighter when you jump on the scales. This is the only way, no point waiting for a government initiative or a miracle pill. Your kids will be healthier too.
SCG/30 May 2004 (mydocs/NOPS)
WASTE NOT WANT NOT? 8/02/2000
I think I may have been very lucky in my choice of parents, we are a long living family with an extremely varied ancestry. However, when I reach 100 years old and they ask me what the secret is I shall tell them that it was most probably down to spending twenty five years of my working life as a trucker and industrial boiler repairer. It gave me some clues as to what foods to avoid!
Forty years ago I used to wonder why I was carting bone meal, hoof and horn meal, bagged broiler house muck and greaves into animal feed manufacturers. (‘Greaves’ is the trade name for knacker yard meat meal which has been partially cooked and left to start putrefying as this makes it easier to process) I found out that they were all high in protein and were an economic way of improving the analysis of the end product, cattle cake, and allowing cheap bulking agents like chopped straw to be used as well. During a long spell as a cattle wagon driver I asked the bloke I worked for why he always bought ‘coarse ration’ instead of cattle cake as it was so expensive. He said it was better for the cattle and the reason it was so dear was because you could take a handful and see exactly what was in it. A handful of cake told you nothing.
Thirty years on I realised that what I had been looking at was the genesis of BSE in cattle and new variant CJD in humans. The only reason it had been done was to raise profit margins.
During the fifties and sixties I saw many more examples of this sort of adulteration. Greaves were used regularly as raw material at fat refiners. Skin oil, which is extracted from hides when they are processed, went to margarine and toilet soap manufacturers. (Large posters on the wall at the skin yard proclaimed ‘BEWARE OF ANTHRAX!’) Lanolin was extracted from sewage works and went to the manufacturers of toiletries, particularly hand creams and lipstick. Limestone flour which is very finely powdered limestone rock went into the large industrial bread bakeries to provide the added calcium. I carried all these things and drew some conclusions from my knowledge. You’ve guessed it, don’t eat margarine, render your own dripping and avoid anything with lanolin in it!
I began to realise that whilst simple economics was the root cause which drove these practices there was another element, the use of waste which would otherwise have been a negative cost because it would have to be disposed of in some way. What a brilliant business ploy, convert waste which was a financial liability, into a by-product that could be sold to enhance some other industry’s profits!
Another job I had and enjoyed for years was carrying cattle for a very good and caring cattle dealer. Our trade was in high quality rearing calves for the dairy industry to Scotland and the best scotch heifers back down to Northern England for sale to dairy farmers, many of whom sold milk direct to the public through their own retail rounds in the surrounding towns. They were on high profits, bought good beasts and looked after their business. I loved the cattle and in all the time I drove for this man never had a casualty except for one still-born calf. (I used to have to stop and calve a beast many a time as I was bringing them down the country)
However, there was a trade in the markets that we went to which used to puzzle me. Many calves, particularly bull calves, are not worth rearing. One name for these is ‘bobby calves’, another, more accurate description is ‘killers’. As soon as their navels were dry (if they were lucky) these calves were taken into the market and sold to specialised dealers. I asked what they were used for and was told that the manufacturers of baby and geriatric foods bought them to render down for gravy. I have to say that I never delivered any of these calves to their final destination but have no reason to believe that what I was told was untrue. Only a couple of months ago I visited the dealer I used to work for and he told me that the killer trade was still active and that nowadays the dealers wanted calves with a little more age on them because ‘the meat will have firmed up.’ This signals to me that they are going for human consumption.
Later in my career I was working for a firm which repaired large industrial boilers. Many people use the phrase ‘Steam Age’ as a pejorative term to describe something which is out-of-date or obsolete. Nothing could be further from the truth, many industrial processes still require steam and one of the major users is the food industry. When we went in to repair a boiler we were invisible, an essential part of the furniture so the business of the plant went on as though we weren’t there. Because of this, in the course of my work over the last ten years I have seen further examples of the miracle which is turning waste into profit.
I have worked on a plant where out-of-date cheese and butter was brought in from supermarkets. The cheese was processed and emerged as mozzarella for pizza toppings. The butter was combined with vegetable oil from EEC intervention stocks that was anywhere from ten to fifteen years old, no mistaking this, it was clearly labelled and dated. The resulting goo was processed, I think by hydrogenation, and emerged as ‘baker’s shortening’ with a shelf life of six months.
I saw small vans coming into the same factory and unloading and enquired about them. They were providing a useful service to restaurants and chip shops by collecting their used cooking oil for free disposal. Needless to say, this was not a charitable enterprise, I don’t know what was being done with it but I think I could hazard a good guess. I was talking to man who knows about these things a few weeks ago and he told me that the service wouldn’t be free for much longer as the trade had taken a knock when some entrepreneur in Europe had decided that his profit margin could be boosted by augmenting his vegetable oil with used transformer oil! The big problem with this is that apart from the fact that it was mineral oil he was introducing heavy metals into the mix. Evidently this ploy had been discovered and the result was a drop in profit in the industry due to better regulation.
Another class of plant we worked in were the ‘protein converters’. These are factories which take in abattoir and meat processor’s offal and convert the waste into ‘protein granules’. Look on the side of a tin of pet food and you will find that ‘protein granules’ or ‘meat by-products’ figures in the list of contents. What this really means is chicken heads, feet, feathers and guts and any other by-product you can imagine from an abattoir. These are not in prime condition when they arrive at the plant and you can imagine the smell. The miracle is that when you open the tin of pet food it smells good enough to eat!
I realise that some of my knowledge on this subject is forty years old by now and some things have changed, However, the lesson I have drawn from these experiences is even fresher than the products of the ‘miracle factories’ as I call them. It is quite simply that some essential questions are not being asked in the debate on food safety.
Food processors, manufacturers, retailers and restaurants should be made to account for their waste. There should be a clear audit trail which allows verification of the means of disposal. This regulatory framework should be tight enough to ensure that sub-standard food is not allowed re-entry into the food chain whether it be human or animal.
It is blindingly obvious now that abattoir waste should never have been allowed entry to herbivorous animal feed. The cost has far exceeded any savings that were made at the time. My argument is that equally damaging practices are still current and that nobody can tell what the consequences will be. It is common sense that once food has deteriorated it should be destroyed and not re-processed.
I have a fear for the young of this country. Talk to any medical person and ask them about the unexplained rise in things like wheezing after exercise, asthma, glue ear and food poisoning. We have no clear answers as to what is causing these disabilities. Suppose it was connected with re-cycling waste food? I’m all right, I eat butter, eggs, good local meat, cook for myself and bake my own bread. I’ve lived a hard life with lots of physical exercise so there’s a good foundation to my body. What’s the outlook for the young with a worsening diet and lack of physical work? The least we can do for them is to make sure that they aren’t forced to eat crap just to satisfy some multi-national’s profit motive.
[Published in the Food Magazine, Spring issue, 2000]
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
Another
Traycle Mine Overseer
6250 Posts
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Posted - 30/01/2005 : 16:59
Stevie, no major tricks with the bedroom. Both reasonably tidy kids but we did at one stage increase pocket money by 50p a week for both with a condition of tidy bedrooms. Loosing out for a couple of weeks soon got the lesson across and its stuck. Nolic
" I'm a self made man who worships his creator" |
Stevie
Mad Woman of Thornton
834 Posts
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Posted - 31/01/2005 : 00:53
Stan .... many thanks for sharing this but oh how depressing!
We read all the time about what is bad for us and it changes on a week to week basis but the one thing we are rarely told in any great depth is 'Why'
I will be printing this out and not only showing it to my daughter but sending it to various family members who have little or no knowledge of how the attractively presented food in our supermarkets is treated before it arrives cleanly wrapped in clingfilm, its no wonder that many small children of today have no idea their lamb chops were at one time cavorting in a field not so long ago!
As of this week I will be switching to butter, we only made the change many years ago to margarine on hospital advice after my father in law suffered a major heart attack. I have long noticed that with todays beef joints I get little or no dripping from it, mainly water and I have to admit I was always under the impression that meat that wasnt as red as it could be was older and therefore going 'off' .... I assume now I was wrong??
Regarding cooking oil, I always use sunflower oil ... am I doing right?
I limit the amount of junk that comes into our house purely because I do the shopping and as I said previously we dont eat ready meals mainly because I am lucky enough to have time to prefer home made ones, but having read your piece I would like to know more about what I do buy, so if you have any more I am seriously interested!
Nolic, perhaps its a genetic thing with my daughter as I too was as bad as her when I was her age, I grew out of it once I left home so fingers crossed she will too ..... I am an optimist!
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Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 31/01/2005 : 06:11
Stevie, all I can say to you is that my golden rule is never buy anything that has been processed, get the basic ingredients and cook them yourself. Always look for hydrogenated or 'modified' oil on the label and avoid it like the plague. It is now illegal on the continent.
Red beef is freshly killed and is sold like this because the supermarkets won't stand the cost of hanging. Good heifer beef that has been hung for three weeks is a darker colour, more tender and more flavour. This is because the first component of the meat to break down while hanging is the connective tissue or gristle. Most modern breeds are bred for less fat. Alaways ask the butcher for some fat and lay it over the meat when roasting. Save the dripping and use it for baking. If you do this you won't need vegetable oil because you'll always have dripping in the fridge. You eat less fat this way because it satisfies you quicker. try going to Stewart Brown on Gisburn Road and tell him you want some of his best beef, you'll never get anything else and in the long run it's cheaper because you eat less.
One of the most adulterated foods is modern bread. The Chorley Wood process that they use to cut dowen on time changes the bread and recent research on 'Gluten allergy' suggests that in many cases it vanishes if you bake old-fashioned bread. It looks as though there is a connection between artificial bread and the syndrome. Get a bread-making machine, you can cook a loaf in ten minutes (the time to load it and take it out) it's cheaper and you know exactly what has gone into it. Ask me for my recipe....
It's all common sense, artificial flavours and 'E' numbers are not necessary for life. I'm so de-toxed now that if I eat anything with these or hydrogenated oil in I feel poorly....
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
Cathy
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Posted - 31/01/2005 : 09:47
 ..Stanley, **'Stanley O u r M a n'**
Would you be so kind, in one of your Spare Moments, you know- Things to do when you have nothing better to do- moments, and put together a Recipe Book for us all. (Grovel, Grovel)
Using the methods and ingredients that you often hint at, I'm sure it would be a popular addition to the site, and you would be helping to make us all healthier.
I've looked in the Topic 'Recipes' and I didn't find you.
Just think you could call your heading -
Stanleys Sensational Stand By's or
Stanelys Scrumpious Sensations or
The Challengers Creative Cuisine (Grovel, Grovel)
Is that creative enough to whet your appetite and enthusiasm. Recipes for Breakkie, Lunch and Dinner.
**Now Stanley....Look at me, Look at me, Now there's only one word I have to say to you..............Recipe's!!!!
C'mon Stanley,....C'mon,C'mon,....
C'mon Stanley C'mon.
 Yes  No  Maybe 
P.S. I don't eat Red Meat of any kind - only Chicken, Fish, Pasta, Rice, & Vegies. Here's Hoping...
Edited by - Cathy on 31 Jan 2005 09:52:28
All thru the fields and meadows gay .... Enjoy
Take Care...Cathy |
handlamp
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Posted - 31/01/2005 : 15:32
The use of hydrogenated vegetable oil has `bugged' me for months and its use as an ingredient is growing day by day, so much so that reading the labels for an item's contents makes a supermarket visit a long job. Its use is now all too common in sweets, biscuits, cakes, chocolates, soups and even vegetable stock cubes. The astonishing thing is that although the Food Standards Agency says there is no safe limit for this obnoxious ingredient they do nothing to prevent or even discourage its use. Is this a subject that OG can make a name for itself with?
Ted |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 31/01/2005 : 17:23
Ted, I agree with you. I don't know enough about food technology to be absolutely sure but apart from cheapness, hydrogenated oil is used so widely because it emulsifies easily and has a longer shelf life. One thing is certain, it's not used for the good of our health and everyone knows it.
One of the biggest con tricks that has been played on us in the last fifty years is the movement against saturated fat and into the use of cheaper oils. There is absolutely nothing wrong with saturated fat in moderation when part of a balanced diet and burnt off by exercise. There was a big study done in the States on obesity and the basic conclusion was that the two main causes of obesity were dieting and the use of vegetable oils. This appears to have been deep-sixed! The industrial Revolution was fuelled by red meat and cholesterol!
I have no faith in the pronouncements of the FSA or anyone else in the government. We are not told what the connections are between the various 'experts' and the industries concerned.
Cathy, I'm touched by your obvious faith in my abilities as a cook. I'm afraid that I would bbe no good giving recipes because I always do things differently! However I think the basic principle I follow is to keep it simple, buy the best ingredients and never use anything artificial. I live on things like peas, beans, good meat, butter, eggs, milk and flour. These are all as near to nature as you can get. I eat a lot of fruit and if I have an urge for something sweet I'll make some pastry and bake a pie of just eat dates or dried apricots. A lot of people would find most of this bland but it's all a matter of what your palate is educated to accept. Once a child has been hooked on chocolate, sugar and salt, the three main ingredients of modern snacks, they are addicted and it's just as serious to my mind as being addicted to hard drugs, nicotine or alcohol. Extreme views I know but it works for me. I was brought up in the war on food rationing and I often think it's one of the finest things that ever happened to me.
So, get some rolled oats, dried peas, a cupboard full of spices and start experimenting. Perhaps one of the best things to do for a start is go out onto the web and look for mrs Beeton and try doing some old recipes with the old-fashioned ingredients. You could be in for a surprise!
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
Another
Traycle Mine Overseer
6250 Posts
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Posted - 01/04/2005 : 22:48
Nandy, its finally worked. The old still and black stuff combination has produced a botle od the smoothest, finest tasting alcoholic drink that I've ever tasted. Them %6£(}&*s inOz can mock but I'm enjoyng it. See you all next year. Yippeeeeee......................Nol
it needs editing but i cantt doit
Edited by - Another on 01 Apr 2005 22:49:13
" I'm a self made man who worships his creator" |
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Lads Outing to Tinternet
