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Stanley
Local Historian & Old Fart
36804 Posts
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 Posted -
16/01/2009
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06:49
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New topic to make it easier to load. I had the last of the Colcanan I made two days ago. It lasted so long because I bought some small Cox's that were never going to tipen so, waste not want not, I pelled them, stewed them down a bit and after draining them popped them in with the colcanan. Bit more seasoning and it was nice....
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk
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marilyn
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Posted - 26/03/2010 : 06:06
Three days is quite enough, Stanley. Chuck it....please!
Spicy Beef Noodles tonight. The 'spicy beef' mixture is bubbling away slowly and I shall add the fresh noodles in about 20 mins. We both love noodles, though they always end up somewhere down our fronts! (Febby is the worst. He seems to have a 100% strike rate, but I occasionally slop some too.)
get your people to phone my people and we will do lunch...MAZ  |
moh
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Posted - 26/03/2010 : 13:23
I slopped curry last night !!!
Chilli & garlic bread tonight.
Say only a little but say it well |
Steve B
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Posted - 26/03/2010 : 13:23
We're taking the store out again, so it will be fast food at a motorway rest stop. Too bad we don't have Little Chef over here.
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Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 26/03/2010 : 16:23
Maz, three days is no problem as long as you bring it to the boil each day. I the years before fridges cooks would keep theur stockpot going for weeks by doing this. The trouble arises when you just half warm food. It has gone and pan scoured out. Could be sausage and chips for tea, not hungry at the moment actually because I had a buttie at lunchtime.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
blokman
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Posted - 26/03/2010 : 16:51
You must have a marvellous immune system, Stanley, when I was a kid, I thought there was nothing like playing in the muck in the gutter with my toy dinky trucks.
Even now, with my transplant suppressed immune system I rarely catch colds and the like.
Got to say, I wouldn't fancy meat stock after three weeks, think it might smell a bit high.......
www.robinsharples.co.uk |
allotmentgirl
Regular Member
82 Posts
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Posted - 26/03/2010 : 23:40
I had tea at my friends house tonight, it was lovely sausage and chilli bean pasta with garlic bread and cheesecake for pud. Right nice it was.
Edited by - allotmentgirl on 26/03/2010 23:40:47
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marilyn
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Posted - 27/03/2010 : 04:26
I expect we are more acutely aware of germs in food over here simply because of our climate, Stanley. Nothing (nothing!) stays in a pot on the stove overnight. Nothing is reheated in it's original container (so no putting the entire saucepan in the fridge and re-heating the next day). Uncooked meat never sits on a plate either in or out of the fridge. We have to be so careful. That's partly why I come across as a bit of a zealot about food storage. Can't dally about with food in 40C degree temperatures...
get your people to phone my people and we will do lunch...MAZ |
marilyn
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Posted - 27/03/2010 : 04:30
I am a freak about Teatowels too. I easily go thru 6 teatowels a day, every day. Tea dowels and dish cloths are bug factories....
get your people to phone my people and we will do lunch...MAZ |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 27/03/2010 : 06:55
Maz. you're right about cloths. They are almost the best breeders. The very best is tap handles and the extreme end of the spout on the taps. Wipe them with bleach evry day and dip tap ends in a strong solution. As for the stock and stews, I agree that three weeks is too long but not because of the germs because if you boil it up once a day they don'r build. However nutrition suffers. We all get used to our own biological environment I agree but I've never given anyone gyppie tummy yet!
Had two pears and a half bowl of porridge last night and a nibble of cheese before going to bed.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
allotmentgirl
Regular Member
82 Posts
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Posted - 27/03/2010 : 22:27
A fish finger lettuce and tartare sauce butty, it was really yummy.
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blokman
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Posted - 27/03/2010 : 23:57
Beans on toast tonight, enjoyed the change, been away for three nights at Alston and the rich food is good but in moderation....
www.robinsharples.co.uk |
marilyn
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Posted - 28/03/2010 : 00:35
Panfried Cheese and 'mato sarnies last night.
Have taken some chicken breasts out for tonight but not sure what I will cook yet. Depends how I feel when we get back from the movies. Off to see 'Shutter Island' this arvo.
get your people to phone my people and we will do lunch...MAZ |
moh
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Posted - 28/03/2010 : 11:20
Casserole of beef in a tomato and veg suace last night. Roast brisket tonight.
Say only a little but say it well |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 28/03/2010 : 15:34
Beans on toast is always good when you fancy it. Marmite or Bovril on the toast though.... Got a swede for 35p when I went for me milk to the Cathedral of Choice. I have half last nights sausage casserole left so I'll have it with mashed swede. (Rice last night)
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
blokman
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Posted - 28/03/2010 : 15:56
No dinner today though just had a piece of home baked bread dry.
Before we came back home yesterday, we called at the little Salkeld watermill near Penrith, very interesting building and a shop selling the stone ground flour.
Hence the freshly baked loaf.....
Tea is going to be roast chicken all the trimmings plus yorkshire pud.
www.robinsharples.co.uk |
What did we have for tea 2010
