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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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moh
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Posted - 09/12/2009 : 11:10
Bacon, egg & new potatoes last night - liver & onions tonight.
I remember an acquaintance of ours bringing out a large tin of tongue his mother had kept in the cupboard since before sell by dates (she'd been dead years!) - he made a sandwich off it and hubby tried it and said it was delicious.
Edited by - moh on 09/12/2009 11:11:32 AM
Say only a little but say it well  |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 10/12/2009 : 07:00
That's the way I cook all the time Maz. Suck it and see. Chicken soup has lasted another week. Tinned food is almost everlasting Moh but things like meat and fish need to be handled with care when they reach a great age.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
moh
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Posted - 10/12/2009 : 10:03
Lamb chops, chips & garden peas tonight.
Say only a little but say it well |
bcopley
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Posted - 10/12/2009 : 18:44
Christmas do number three today and for a change a buffet at the food club, the only healthy thing on the menu was the salmon in the puff pastry rolls so we tried everything, did'nt want the cook to think her cooking was not up to scratch now did we.
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marilyn
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Posted - 11/12/2009 : 01:36
We are out to dinner with friends tonight - just to wish each other 'Happy Christmas'. I hope the food is nice. So many dodgy and unqualified cooks around at this time of year. I am pilot tonight, and quite happily so.
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 - 11/12/2009 : 07:22
I had fish and chops for lunch yesterday in Todmorden courtesy of Bob and Sue and despite my deep suspicion of catering establishments and huge menus that would need two acres of kitchens to support if they were making everything it was nice and I enjoyed it. Treat tonight, sausage egg and chips for tea.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
moh
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Posted - 11/12/2009 : 15:10
That's a mixture Stanley - fish & chops!!
Steak & kidney pie tonight with new potatoes and veg.
Say only a little but say it well |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 11/12/2009 : 16:40
Funny lot in Tod..... Changed my mind and saving sausages for Sunday. Jack's mince smelt so good I pinched some and added a few bits to it plus broth mix and it's a lovely thick stew. It will go nicely on some chips and do me two days. Jack got the chicken and he's just scoffed a bowl of beef, chicken and biscuits so he isn't going short. The stock from the chicken is sat in the fridge, it will make soup later in the week. Economical cooking and a happy dog.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
bcopley
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Posted - 11/12/2009 : 19:15
today in Morrisons I had a baked potato with prawn cocktail topping, different but tasty.
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marilyn
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Posted - 12/12/2009 : 01:29
Dinner out was lovely last night....terribly upmarket and overpriced...with lots of artistically arranged carrot and lettuce leaves (!) but it was nice. My only grump would be that they try to put garlic into just about everything these days, making choices difficult (for me). I had such a massive glass of Orange Juice that it lasted me all night...a week's worth of OJ in one glass.
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 - 12/12/2009 : 06:38
Sensible lass Maz. Stew and chips was good and I saw Jamie Oliver cooking susage on a bed of onions to make bubble and squeak. I can see myself getting imaginative tomorrow... The gravy was made using balsamic vinegar, never tried that!
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
moh
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Posted - 12/12/2009 : 12:09
Pheasant breasts in a shallot, white wine & cream sauce - haven't decided on the accompaniments yet.
Say only a little but say it well |
tripps
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Posted - 12/12/2009 : 14:24
Anyone understand balsamic vinegar? Some cost less than £1 a small bottle, and others nearer £10. What do I need to pay? Seems to have appeared relatively recently (last ten years), on the cooking scene, or have I just not noticed it before?.
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moh
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Posted - 12/12/2009 : 14:45
Obviously, like olive oil, the more you pay the better quality. Special grapes are grown in Italy to make it, and it ferments in wooden casks.
Say only a little but say it well |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 12/12/2009 : 16:14
David, there are many different grades and broadly speaking the more expensive are better in small quantities for dressings that are more condiments than cooking ingredients. If you are using it in something that is to be cooked the cheaper ones are just as good because the more subtle elements will be lost in cooking anyway. I first came across it as a light dressing for strawberries, very good.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
What did we have for tea 2010
