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IS THERE ROOM FOR IMPROVEMENT ???

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ProfilePosted byOptionsPost Date

Island

Island Report 10 Oct 2012 22:45

Mushy peas Gwyn? A delicacy to be savoured in their own right:-D. So many places get mushy peas so wrong, sacrilege.I say :-0
Sadly, there is not an Aldi close enough for me,

JD Jill, I wondered why someone would have a dried up bit of bacon lurking in the fridge :-0 and in my minds eye it had some fluff on it too :-D Dirty cat LOL

Wend...you know I'm a domestic goddess :-D :-D I might crochet a rasher for Merlin instead :-D

Sharron

Sharron Report 10 Oct 2012 22:44

Don't ask but it is something Jim Royle said.

Huia

Huia Report 10 Oct 2012 22:34

Sharron, what is a tu..............?

Sharron

Sharron Report 10 Oct 2012 22:32

Mashed potato,mix in a green Oxo, grated cheese (rinds,bits,what is hanging about), maybe a bit of mustard, chopped onion if there is one hanging about,tin of mushies or processed. Bit more grated cheese on top. In the oven for a bit.

It will go to make a tu................

Gwyn in Kent

Gwyn in Kent Report 10 Oct 2012 22:18

Any good recipes for mushy peas?.... a base for soups or casseroles, I guess.

4p a tin in Aldi today, when I popped in for greens for daughter's rabbit.

Gwyn

Sharron

Sharron Report 10 Oct 2012 22:04

I use it a bit like Worcester sauce. Shake a bit in whatever I am concocting at the time.

eRRolSheep

eRRolSheep Report 10 Oct 2012 22:00

You can use it to make a fine mushroom ketchup sauce which consists of um mushroom ketchup.
Joking aside, use it with mixed herbs and proper mayo to make a dressing for beef

Wend

Wend Report 10 Oct 2012 21:58

Surely, Island, you can find something dried up in your fridge to send Merlin. What are you? Ruddy Superwoman :-D

Wend

Wend Report 10 Oct 2012 21:53

Mushroom ketchup is one of those ingredients in my cupboard, Errol. Can't remember what recipe I used it for once and it will probably be chucked out when it goes past its sell-by date!

Can anyone tell me what I can use mushroom ketchup for please, before it's too late :-D

eRRolSheep

eRRolSheep Report 10 Oct 2012 20:46

Many of these money saving recipes are not what they seem.

For example, I was amused recently to read a recipe for a three course dinner which the author claimed to cost just £4.99.
Fine, until you realise that many of the ingredients you have to buy in larger quantities than needed and will probably not need again for some considerable time.

I priced up the actual cost and it came to over £22.50.

My guess is that some of those ingredients will remain relegated to the back of the cupboard and never be used.

JustDinosaurJill

JustDinosaurJill Report 10 Oct 2012 20:42

Hi Julia,

Nope. Shetlands was for visits but before I met and married hubby I did plan to move there. Now I'm a few miles south of Birmingham.

French Stick

Leftover French stick. We get them from our local M&S who bake on the premises. It's the only bread that daughter will eat. We buy two; one for her to eat on the day and another for the day after for us.

Sliced onions
Sliced cheese - decent Cheddar on offer in supermarket
Pineapple pieces
Sliced tomatoes
Levi Roots Reggae Reggae ketchup NOT the Barbeque one

Cut the bread in half lengthways and put onto baking tray or tinfoil on baking tray
Squirt the Reggae Reggae down the middle of the bread and spread out a bit sideways. The stronger you like your taste, the more you put on.

Have all the ingredients ready to go as the ketchup will sink into the bread.

First sliced onions, then the cheese and pineapple on there sort of side-by-side not one on top of the other. Pack as much on as you think you can. Then put the sliced tomato on with the slices as close together as you can. This cooks the tomatoes but also protects the cheese and pineapple from burning or drying up.

Cook in moderate oven - probably about 180 but my oven so old and knackered it's always guesswork.

For picnics I buy those part-baked packets of four from Tesco when they are on offer. Slice them at angles all the way down (or straight across to make more but smaller ones) thickness of maybe half an inch. Spoon some Reggae Reggae onto each one followed by cheese and a slice of tomato and cook for maybe 10 minutes.

I have never yet had any left over to bring home and if M, one of the kids' friends is there, he would eat the lot if we let him.

Enjoy. <3

JustDinosaurJill

JustDinosaurJill Report 10 Oct 2012 20:23

Glad you didn't find anything Island. I've been sitting here wondering about this woman's fridge habits. Finding a couple of dried up bacon rashers in the bottom of the fridge sounds pretty horrendous to me. Aside from the obvious about managing her fridge, if they were at the bottom and dried up it must mean she is confessing that she didn't even have them wrapped up!!!! Unwrapped and presumably uncooked meat in the fridge? :-| :-| :-| :-| :-| Shudders.

Island

Island Report 10 Oct 2012 18:25

I've been hunting round the fridge for an old bacon insole and a dried plum for Merlin. No luck I'm afraid :-(

:-D :-D

Julia

Julia Report 10 Oct 2012 18:20

Ohh Aye Up Me Duck Island, thought you'd gone on the school run. The the early doors session. You disappeared so suddenly LOLOL

Julia in Derbyshire

Island

Island Report 10 Oct 2012 18:14

Get yerself on the radio Julia! :-D

Never mind Mrs Posh Pottery, you and Sharron would go down a storm at cooking owt from nowt! :-D :-D

Julia

Julia Report 10 Oct 2012 16:53

Wend, I think we all have to sart somewhere, the same with everything.
My mother was what was called a" plain basic cook", as she had little incentive to cook. Rations, and father was a vegetarian.
So cookery in the home was not top of the agenda. Both elder sister and myself had to learn from scratch, and, though not up to the standard of the Great British Bake Off, we can both bake a decent cake, and knock up a good dinner.
I think you have to be interested in food itself. As you know, we are the same as you with out allotment, and I do enjoy cooking. I learned alot when I was a Silver Service Waitress, seeing foods I had never seen before and only heard about..
Then when you have a family, and it grows, you learn how to make a little go a long way, and to make sure they are receiving a balanced diet.
As you go along the way, your interest accumulates, as more foods become available, and cookery programmes prolifigate on the television, and, recipes in the ever present "Sunday Supplements".
I've made my mistakes along the way, the same as you with your liver. But you learn from them, and go on.

Julia in Derbyshire

Wend

Wend Report 10 Oct 2012 16:38

I have been reading this thread, but not being a cooking aficianado, haven't commented. I do recall my first attempt at cooking mince when I was in my late teens - I well overdid it with the frying to seal - it ended up like air-gun pellets. As for my first attempt at cooking lambs' liver - rubbery (as the Chinese say), not to mention leather insoles :-0

I have impoved (well, the thread is entitled Room for Improvement) since those early days and, amazingly, both my daughters love cooking and are very good at it.

Julia

Julia Report 10 Oct 2012 16:04

JustDinasourJill,

I used to do the Elderberry and Elderflower thing also. Makes you think your getting something for nothing.
I like to taste my Gin and Vodka, and found that putting fruits in, did not give me sufficient taste.
Are you still in the Shetlands.

I would love to have your Pizza Recipe. I am trying to get the OH to take to eating this, as I ;like it, if it has plenty of filling on it.

Many Thanks

Julia in Derbyshire

wisechild

wisechild Report 10 Oct 2012 15:21

Buying in bulk & stocking the larder may sound like a good idea, but in my experience, the more food there is available, the more gets eaten when I´m not looking.
Same goes for things like toilet paper. If it´s apparent there´s plenty, OH uses it for nose blowing, shoe cleaning, window buffing & anything else he can think of.

Julia

Julia Report 10 Oct 2012 14:51

Island, don't forget to take the stones out first.LOL. Funny, I did not know that rashers had stones in them.
And, yes, I still think it was patronising.

Sharron, I totally agree with you re the boiling of meat. I cannot cook mince without there is onion in it.

Julia in Derbyshire