Tinpot
Mental Health Support Group
I'm really tinpot
Posts: 23,607
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Post by Tinpot on Apr 5, 2020 15:58:07 GMT 1
To be fair the 1 hour thing isn't official policy at the moment it was just something Gove pulled out of the air off the cuff. It's the social distancing that's critical. The dick said, on Andrew Marrs show last week, that were allowed out once. He then followed that up by saying he'd gone out for a jog on the saturday and then strolled to the shop later 🤔 1 period of exercise and one trip to the shop to buy food or medicine. He could go out a third time on an errand to help a vulnerable person & still be within the rules.
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Deleted
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Post by Deleted on Apr 5, 2020 16:01:16 GMT 1
Meal suggestions: I am yet to find a vegetable or combination of vegetables that does not work perfectly well in soups & stews. Leftover meat? Stick it with some puy lentils, finely chopped onion & a drizzle of olive oil. Serve cold. Works with all meats, white or red. Also works with every type of fish I've tried it with as well. I'm not sure whether mixing fish with meat from birds or mammals would work, but otherwise I've found that mixing meats works pretty well too. Chicken with beef, lamb with pork, even sausages & chopped up pork pie in any combination you have to hand. Stale bread? Make it into croutons (to go with aforementioned soup), breadcrumbs or bread & butter pudding. This in addition to most savoury things going well in a stir fry. Throwing away any food at all strikes me as unnecessary waste of your own time & money, ecological resources and at times like this, also increases the number of times you need to put yourself and others at risk of contracting Covid-19 by venturing out to the shops. Using up your leftovers is a no-brainer at the best of times, but especially now. Leftover meat: if it's beef, slice it thinly and make a classic Thai dressing from fish sauce, lime juice and chilli. Otherwise, stick it in a pie! Stale bread: turn it into a salad - the thriftier Italians have been doing it for years, e.g. www.thekitchn.com/how-to-make-panzanella-italian-bread-salad-recipe-206824
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Post by shedds on Apr 5, 2020 16:04:20 GMT 1
simple but easy meal if you have ingredients in are stuffed peppers done in the oven with maybe some wedges or a cucumber or potato salad
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Tinpot
Mental Health Support Group
I'm really tinpot
Posts: 23,607
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Post by Tinpot on Apr 5, 2020 16:26:19 GMT 1
Meal suggestions: I am yet to find a vegetable or combination of vegetables that does not work perfectly well in soups & stews. Leftover meat? Stick it with some puy lentils, finely chopped onion & a drizzle of olive oil. Serve cold. Works with all meats, white or red. Also works with every type of fish I've tried it with as well. I'm not sure whether mixing fish with meat from birds or mammals would work, but otherwise I've found that mixing meats works pretty well too. Chicken with beef, lamb with pork, even sausages & chopped up pork pie in any combination you have to hand. Stale bread? Make it into croutons (to go with aforementioned soup), breadcrumbs or bread & butter pudding. This in addition to most savoury things going well in a stir fry. Throwing away any food at all strikes me as unnecessary waste of your own time & money, ecological resources and at times like this, also increases the number of times you need to put yourself and others at risk of contracting Covid-19 by venturing out to the shops. Using up your leftovers is a no-brainer at the best of times, but especially now. Leftover meat: if it's beef, slice it thinly and make a classic Thai dressing from fish sauce, lime juice and chilli. Otherwise, stick it in a pie! Stale bread: turn it into a salad - the thriftier Italians have been doing it for years, e.g. www.thekitchn.com/how-to-make-panzanella-italian-bread-salad-recipe-206824I remember seeing a recipe for panzanella in Jack Monroe's first book. I deliberately left some bread out to go dry so that I could make it. Bread tends not to go stale by accident in our house (I keep it in the freezer until I need it) so I had completely forgotten about that option. I've not tried the Thai beef thing. That might be next on my list. Got a recipe you'd recommend?
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Post by otium (EPBS) on Apr 5, 2020 16:29:55 GMT 1
Is there no limit to my ego? I'm so proud of you my son... Medical expert, nay, genius... Globetrotter extraordinaire... Now another string to my bow, I can recite the words from my Vesta curry packaging... In the last 5 days made the Massaman, a Thai green curry with a holy basil side dish, a chicken masala with a side of cauliflower/cumin and a T-bone with sautéed posts...the steak was half the size of Texas. No recipe book, all from scratch. When you travel you learn, when you learn you are adaptable. I was cooking with my Dad in 1969....ham shank and peas, roasted rabbit, pan-fried sheeps brain, Victoria sponge. I learnt to grow veg, make jam and pick woodland mushrooms. I shot duck and bred chickens. As I have already posted today its called "living a bit"...try it.
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Post by otium (EPBS) on Apr 5, 2020 16:33:59 GMT 1
Sod 1 hours exercise, the dog needs more than that. I live in the countryside, theres plenty of room for social distancing. Yup. I can set off from my house and walk 10 miles and bump into the occasional person. But that's not the point. We ALL need to observe the rules or we will be more severely locked down as in other countries. In Germany you have to carry papers everywhere for everything. In Cyprus its £1000 fines. The government can't say "this is a nationwide rule only for people who are sensible and live in the countryside". Although sensible people in the countryside aren't going to spread this thing to one person that can't be how you frame laws.. I'm not criticising you for your walk, I'd be lying if I said I had strictly kept to one hour myself. But we really need to get our heads round this situation a bit better imo God, you really are a killjoy. I am going out now for my second exercise of the day...alone and away from all you "brain virus" patients. The day I listen to public information films is the day I slit my throat. I bought a flight to Hungary two days ago but BA cancelled yesterday....I am out of here as soon as bloody possible.
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Post by Chips Longhorn on Apr 5, 2020 16:46:56 GMT 1
Yup. I can set off from my house and walk 10 miles and bump into the occasional person. But that's not the point. We ALL need to observe the rules or we will be more severely locked down as in other countries. In Germany you have to carry papers everywhere for everything. In Cyprus its £1000 fines. The government can't say "this is a nationwide rule only for people who are sensible and live in the countryside". Although sensible people in the countryside aren't going to spread this thing to one person that can't be how you frame laws.. I'm not criticising you for your walk, I'd be lying if I said I had strictly kept to one hour myself. But we really need to get our heads round this situation a bit better imo God, you really are a killjoy. I am going out now for my second exercise of the day...alone and away from all you "brain virus" patients. The day I listen to public information films is the day I slit my throat. I bought a flight to Hungary two days ago but BA cancelled yesterday....I am out of here as soon as bloody possible. Why am I a killjoy? Am I wanting these measures? No. Do I think if they aren't followed the restrictions will be higher? Definitely.. If I see my neighbour go for two walks in a day am I gonna ring the cops? Am I fuck. Do I think it'll all collapse if certain people think they are "above" all this? Definitely. Not sure what the regs are like in Hungary but it appears that most countriws restrictions are tighter than ours? Why don't you go for a walk on the ouse?
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Deleted
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Post by Deleted on Apr 5, 2020 17:05:04 GMT 1
I remember seeing a recipe for panzanella in Jack Monroe's first book. I deliberately left some bread out to go dry so that I could make it. Bread tends not to go stale by accident in our house (I keep it in the freezer until I need it) so I had completely forgotten about that option. I've not tried the Thai beef thing. That might be next on my list. Got a recipe you'd recommend? No specific recipe (for Thai dressing), I'm afraid - but this site is gold - www.thaitable.com/. But ultimately, just throw the holy trinity of Thai salad dressing ingredients - fish sauce, lime juice, some form of chilli (and optionally a little sugar) - together, to your liking. Hot, sour, salty, sweet - we've all got very different tastes, so do it your way! But add some fresh coriander and roasted peanuts to take it to the next level - woof.
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Deleted
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Post by Deleted on Apr 5, 2020 17:05:56 GMT 1
Just had lamb steak mashed potatoes peas broccoli and Yorkshire puddings was bang on and all doused in gravy and mint sauce 😋
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Deleted
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Post by Deleted on Apr 5, 2020 17:09:14 GMT 1
Today I'm doing a Sunday roast, because I THINK it's Sunday. Is it Sunday? I'm not really sure any more. I'm not really sure what day it is. None of this makes sense. But roast dinners are lovely, any day of the week.
Last night, though, I made my new favourite dish - steamed (prawn) wontons with a Schezuan dressing. Ruddy lovely, and would give Oti's massaman a run for its money.
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Post by Stewpot on Apr 5, 2020 17:29:44 GMT 1
Today I'm doing a Sunday roast, because I THINK it's Sunday. Is it Sunday? I'm not really sure any more. I'm not really sure what day it is. None of this makes sense. But roast dinners are lovely, any day of the week. Last night, though, I made my new favourite dish - steamed (prawn) wontons with a Schezuan dressing. Ruddy lovely, and would give Oti's massaman a run for its money. My go to prawn dish in these harrowing times. Chinese prawn curry. Lidl sell decent king prawns for £1.75 a tray. Already have the Mayflower medium curry sauce powder. So, onion, red pepper, mushrooms, fried off then peas mixed into the sauce made by adding water, then simply add the king prawns for the last 3 mins or so, and a cup full of coconut milk. Served with vegetable spring rolls and egg fried rice. It's bloody cheap as well, fraction of what you'd pay for one in the Chinese, better as well in my humble opinion.
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Post by SN0W on Apr 5, 2020 17:35:14 GMT 1
Last night I made Massaman yellow curry...yellow paste, cumin, crushed coriander seeds, chilli. Potatoes, carrots, cod and prawns. On the side was ginger soy pak choi and spinach. Ginger, coconut oil, garlic, soy sauce. Pinch of salt and sugar. Brown steamed rice. Always been a dab hand. always had a soft spot for the yellow curries (often over-looked)
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Post by themanfromatlantis on Apr 5, 2020 18:15:30 GMT 1
Is there no limit to my ego? I'm so proud of you my son... Medical expert, nay, genius... Globetrotter extraordinaire... Now another string to my bow, I can recite the words from my Vesta curry packaging... In the last 5 days made the Massaman, a Thai green curry with a holy basil side dish, a chicken masala with a side of cauliflower/cumin and a T-bone with sautéed posts...the steak was half the size of Texas. No recipe book, all from scratch. When you travel you learn, when you learn you are adaptable. I was cooking with my Dad in 1969....ham shank and peas, roasted rabbit, pan-fried sheeps brain, Victoria sponge. I learnt to grow veg, make jam and pick woodland mushrooms. I shot duck and bred chickens. As I have already posted today its called "living a bit"...try it. We get it. You're fucking ace - at everything... Thanks for hijacking another thread with your rampant desire to prove the above... 😁 I'm sure lots on here can cook without the aid of a recipe book, but maybe they don't feel the need to get a kick out of it? Anyway, crack on, looking forward to you hunting down a deer this week and telling us you braised it whole, because you're mates with the guy who stores the Denby Dale pie dish...
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Post by cissystrutt74 on Apr 5, 2020 18:38:01 GMT 1
Stale tea cake cut in half and toasted.
Baby plumb tomatoes going a bit soft, toasted then mashed on the tea cake.
Poached egg on top
Dee lish....
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Post by Stewpot on Apr 5, 2020 18:43:23 GMT 1
Stale tea cake cut in half and toasted. Baby plumb tomatoes going a bit soft, toasted then mashed on the tea cake. Poached egg on top Dee lish.... You do what you've got to do. I pride myself on never having chucked any food item out ever, honestly can't recall unless it's a bit of fruit that had turned to mush, or a decaying spud I didn't catch in time. Otherwise I'll make something out of it, daughter says some of it makes her gag, still here to tell the tale!
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Deleted
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Post by Deleted on Apr 5, 2020 18:47:12 GMT 1
Noodles in a chicken and mushroom broth. Served in a pot. Can't think what to call it.
Seriously though I am a professional chef for a living, worked in michelin starred kitchens. Until recently. Anyone needs me to criticise their food choices or brag about something I made using scraped up squirrel and sorrel then I'm your man.
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Post by otium (EPBS) on Apr 5, 2020 21:12:59 GMT 1
God, you really are a killjoy. I am going out now for my second exercise of the day...alone and away from all you "brain virus" patients. The day I listen to public information films is the day I slit my throat. I bought a flight to Hungary two days ago but BA cancelled yesterday....I am out of here as soon as bloody possible. Why am I a killjoy? Am I wanting these measures? No. Do I think if they aren't followed the restrictions will be higher? Definitely.. If I see my neighbour go for two walks in a day am I gonna ring the cops? Am I fuck. Do I think it'll all collapse if certain people think they are "above" all this? Definitely. Not sure what the regs are like in Hungary but it appears that most countriws restrictions are tighter than ours? Why don't you go for a walk on the ouse? I did go for a run along the Ouse....I would happily have helped you try without the stabilisers had you come along. You have to pedal a bit faster to get the balance...I think its time you tried.
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Post by otium (EPBS) on Apr 5, 2020 21:17:32 GMT 1
Last night I made Massaman yellow curry...yellow paste, cumin, crushed coriander seeds, chilli. Potatoes, carrots, cod and prawns. On the side was ginger soy pak choi and spinach. Ginger, coconut oil, garlic, soy sauce. Pinch of salt and sugar. Brown steamed rice. Always been a dab hand. always had a soft spot for the yellow curries (often over-looked) First had them back in 80's in Southern Thailand and Malaysia. The British introduced the spud to Malaysia but the Massaman is usually beef not cod. Mine was not quite right last night...no tamarind you see. I think that its an interesting taste, South East Asia meets India.
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Post by otium (EPBS) on Apr 5, 2020 21:19:35 GMT 1
In the last 5 days made the Massaman, a Thai green curry with a holy basil side dish, a chicken masala with a side of cauliflower/cumin and a T-bone with sautéed posts...the steak was half the size of Texas. No recipe book, all from scratch. When you travel you learn, when you learn you are adaptable. I was cooking with my Dad in 1969....ham shank and peas, roasted rabbit, pan-fried sheeps brain, Victoria sponge. I learnt to grow veg, make jam and pick woodland mushrooms. I shot duck and bred chickens. As I have already posted today its called "living a bit"...try it. We get it. You're fucking ace - at everything... Thanks for hijacking another thread with your rampant desire to prove the above... 😁 I'm sure lots on here can cook without the aid of a recipe book, but maybe they don't feel the need to get a kick out of it? Anyway, crack on, looking forward to you hunting down a deer this week and telling us you braised it whole, because you're mates with the guy who stores the Denby Dale pie dish... Only two teams...winners and losers. I know which team I am on. Anyway, I have to live up to your username
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Mav
Tom Cowan Terrier
Posts: 754
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Post by Mav on Apr 5, 2020 21:34:15 GMT 1
Noodles in a chicken and mushroom broth. Served in a pot. Can't think what to call it. Seriously though I am a professional chef for a living, worked in michelin starred kitchens. Until recently. Anyone needs me to criticise their food choices or brag about something I made using scraped up squirrel and sorrel then I'm your man. What are your thoughts on Fray Bentos pies please Reveille?
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Post by Stewpot on Apr 5, 2020 21:40:55 GMT 1
Noodles in a chicken and mushroom broth. Served in a pot. Can't think what to call it. Seriously though I am a professional chef for a living, worked in michelin starred kitchens. Until recently. Anyone needs me to criticise their food choices or brag about something I made using scraped up squirrel and sorrel then I'm your man. What are your thoughts on Fray Bentos pies please Reveille? Sorry to butt in. I say they're a godsend in these times, that's if you can get the lid off without ending up with a tangled mesh of metal, and one fucked can opener.
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Post by space hardware on Apr 5, 2020 22:38:32 GMT 1
Today I'm doing a Sunday roast, because I THINK it's Sunday. Is it Sunday? I'm not really sure any more. I'm not really sure what day it is. None of this makes sense. But roast dinners are lovely, any day of the week. Last night, though, I made my new favourite dish - steamed (prawn) wontons with a Schezuan dressing. Ruddy lovely, and would give Oti's massaman a run for its money. My go to prawn dish in these harrowing times. Chinese prawn curry. Lidl sell decent king prawns for £1.75 a tray. Already have the Mayflower medium curry sauce powder. So, onion, red pepper, mushrooms, fried off then peas mixed into the sauce made by adding water, then simply add the king prawns for the last 3 mins or so, and a cup full of coconut milk. Served with vegetable spring rolls and egg fried rice. It's bloody cheap as well, fraction of what you'd pay for one in the Chinese, better as well in my humble opinion. Mayflower sauce is fantastic
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Post by Christ in Shades (art) on Apr 5, 2020 22:50:42 GMT 1
Today I'm doing a Sunday roast, because I THINK it's Sunday. Is it Sunday? I'm not really sure any more. I'm not really sure what day it is. None of this makes sense. But roast dinners are lovely, any day of the week. Last night, though, I made my new favourite dish - steamed (prawn) wontons with a Schezuan dressing. Ruddy lovely, and would give Oti's massaman a run for its money. My go to prawn dish in these harrowing times. Chinese prawn curry. Lidl sell decent king prawns for £1.75 a tray. Already have the Mayflower medium curry sauce powder. So, onion, red pepper, mushrooms, fried off then peas mixed into the sauce made by adding water, then simply add the king prawns for the last 3 mins or so, and a cup full of coconut milk. Served with vegetable spring rolls and egg fried rice. It's bloody cheap as well, fraction of what you'd pay for one in the Chinese, better as well in my humble opinion. Mayflower Southern Style gravy is shit hot with home made southern fried chicken and chips.
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Post by shedds on Apr 5, 2020 23:02:11 GMT 1
there sauces are great they got a new one cantonese satay stir fry sauce , think it is in b and m
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Post by cissystrutt74 on Apr 5, 2020 23:41:52 GMT 1
Stale tea cake cut in half and toasted. Baby plumb tomatoes going a bit soft, toasted then mashed on the tea cake. Poached egg on top Dee lish.... You do what you've got to do. I pride myself on never having chucked any food item out ever, honestly can't recall unless it's a bit of fruit that had turned to mush, or a decaying spud I didn't catch in time. Otherwise I'll make something out of it, daughter says some of it makes her gag, still here to tell the tale! Same here, we often get reduced food from co op and it forces you to come up with an unusual meal or 2 but can save you a small fortune if you time it right Like your recipe for the prawn curry, will have to give that a try
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Post by themanfromatlantis on Apr 6, 2020 0:20:45 GMT 1
What are your thoughts on Fray Bentos pies please Reveille? Sorry to butt in. I say they're a godsend in these times, that's if you can get the lid off without ending up with a tangled mesh of metal, and one fucked can opener. I thought my emergency FB had gone. That was until yesterday, when I saw it hidden beneath other tins. My joy is tempered by the fact that our cheapo tin opener broke the other day and only have one of those magican things that slices the top off. I fear a FB might be a challenge too far for that one, so will have to go and get a new cheapo tin opener, or go manual with the Gerber. I’ll make sure I wear heavy duty gloves if it comes down to hacking it open with the Gerber, but could be a few days before it gets chosen as we’ve loads of stuff in the freezer to get through first...
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Post by Chips Longhorn on Apr 6, 2020 0:21:36 GMT 1
Tyne brand? Do they still exist?
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Deleted
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Post by Deleted on Apr 6, 2020 1:58:17 GMT 1
With a bit of chicken, a carrot, potatoes, a leek, a carrot, a tin of sweet corn, and garlic..all pretty basic.I made this. Easy and tasty.
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Deleted
Deleted Member
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Post by Deleted on Apr 6, 2020 1:59:37 GMT 1
Well that’s frustrating!
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Post by Essex Terrier on Apr 6, 2020 10:50:43 GMT 1
Tyne brand? Do they still exist? Had to Google it, but the brand now owned by Melton Foods, who also own Westlers - can't beat a tinned burger? On recipes....get a pack of that there cheap catering bacon, but potatoes, carrots & onions in and add vegetable stock, cook slowly for couple of hours and eat from a bowl with loads Oxfordshire bread. Look, I'm no chef, but it's dead cheap, easy to cook, filling and tastes bloody lovely!!
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