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Cooking with rations
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Quimsmill?Spitfire76 said:Ahh so the mrs yeast infection is no good here5 -
simple .. yesterday I brunched on a toasted sardine sandwich and in the evening had battered cod, mash and cabbage ..
leftovers today .. mash, cabbage (bubble & squeak) added to the remaining sardines .. fried fishy squeak and baked beans .. went down a treat followed by Greek yoghurt and tinned pineapple ..0 -
Chicken stir fry for us tonight using last nights leftover roast chicken.1
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I see NLA don’t take the pi55 when you adapt a recipe to suit, I got slaughtered for using ham instead bacon and pastry instead of suet and adding cheese to take away the taste, to his recipe for Bacon & Onion slice. 😲😉DaveMehmet said:
It was lovely (even my fussy daughter liked it) and a piece of piss to make.DaveMehmet said:I’m going to make parsnip soup with the unused ones from today’s roast.Didn’t have chilli flakes so used chilli oil to fry off the parsnips and used long life cream instead of fresh.0 -
Great things can happen when your backed into a corner!!
swaping stuff in recipes is great , I can tinker so much it evolves into a dish in its own right , I must add this has also led to many many disasters3 -
It’s safe to say mine was, but it passed the time and was a bit of fun.Spitfire76 said:Great things can happen when your backed into a corner!!
swaping stuff in recipes is great , I can tinker so much it evolves into a dish in its own right , I must add this has also led to many many disasters0 -
I’m always cooking with flavoured oil , any chillis I have left over from cooking go in my oil bottle or my chilli vodka , all the tops & bits u have left over chuck em in1
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Not exactly cooking with rations is it?
Took me a week to gather the ingredients to make a spaghetti bolognese...0 -
It’s about making what you have go further.PopIcon said:Not exactly cooking with rations is it?
Took me a week to gather the ingredients to make a spaghetti bolognese...
Have you thought of planting a spaghetti tree?2 -
One of my mates, who trained as a chef, always called this beauty “Amphibious Reptile in the Orifice”....call it what you will it’s a treat.Spitfire76 said:I
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Picked up some smoked fish yesterday, so going to make some kedgeree later this week2
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Your mate sounds a right laugh!Big William said:
One of my mates, who trained as a chef, always called this beauty “Amphibious Reptile in the Orifice”....call it what you will it’s a treat.Spitfire76 said:I4 -
What's more, toads are amphibians, not reptileschurch-lane said:
Your mate sounds a right laugh!Big William said:
One of my mates, who trained as a chef, always called this beauty “Amphibious Reptile in the Orifice”....call it what you will it’s a treat.Spitfire76 said:I1 -
Pies: steak n mushroom n Guiness.
Chicken, leek n mushroom.Pot of Bolognese; Lasagne, pasta bake and spaghetti Bol
Meat balls0 -
LOL, I’ll be pleased to tell him when I see him next (God knows when that will be) he’s been wrong for 35+ years.....we used to be tuning up our guitars and he’d break into Three Blind Mice, or as he called it “A trio of partially sighted rodents”.IdleHans said:
What's more, toads are amphibians, not reptileschurch-lane said:
Your mate sounds a right laugh!Big William said:
One of my mates, who trained as a chef, always called this beauty “Amphibious Reptile in the Orifice”....call it what you will it’s a treat.Spitfire76 said:I2 -
A couple of my Coronavirus life hacks went a bit wrong. I've learned that if you freeze kale and defrost it under a tap it disintegrates into sludge. I was also surprised to discover that defrosted lemons turn to a sort of jelly.1
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Oh man my dinner has just bought a return ticket....MuttleyCAFC said:
That is ridiculous. No croutons?Addickted said:
Also trying foods you wouldn't normally have. Made a lovely soup today.heckington_reds said:It's about making your food go further..no waste.
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Misread the title as “cooking with rashers”.....
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Do you defrost most things under the tap?SantaClaus said:A couple of my Coronavirus life hacks went a bit wrong. I've learned that if you freeze kale and defrost it under a tap it disintegrates into sludge. I was also surprised to discover that defrosted lemons turn to a sort of jelly.0 -
That’s wrong n’all.Big William said:
LOL, I’ll be pleased to tell him when I see him next (God knows when that will be) he’s been wrong for 35+ years.....we used to be tuning up our guitars and he’d break into Three Blind Mice, or as he called it “A trio of partially sighted rodents”.IdleHans said:
What's more, toads are amphibians, not reptileschurch-lane said:
Your mate sounds a right laugh!Big William said:
One of my mates, who trained as a chef, always called this beauty “Amphibious Reptile in the Orifice”....call it what you will it’s a treat.Spitfire76 said:I0 - Sponsored links:
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My thing is soups, to avoid wasting veg when it is looking sad or using tins:
Tuna and sweetcorn chowder
Chorizo and chickpea
A huge variety of 'green' soups (sad/wilted green veg) which can be improved with grated cheese or bacon bits
Everything leftover minestrone with meat balls (if you have them or have a little mince to make them)1 -
Along with burgling bombed houses and volunteering for the Firewatchers so you could get your end away with women whose husbands were off in the armed forces (hence this: https://www.the-saleroom.com/en-gb/auction-catalogues/hansons/catalogue-id-hanson10246/lot-02f22e8a-efcb-45ff-be4b-ab800132aabf - warning, picture is a bit graphic).Alwaysneil said:True wartime spirit.,..0 -
And pasta:Addickted said:
You have spam growing in your garden?Alwaysneil said:Not exactly rations though? Was thinking more like spam pasta with chives (those being the only thing that’s currently growing in my garden)
https://www.youtube.com/watch?v=tVo_wkxH9dU 1 -
I’m going to try a meatloaf this week I’ve not made one before but have taken bits from various recipes online , anyone got any good tips for meatloaf?0
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Don’t put bats in it (especially ones from hell)Spitfire76 said:I’m going to try a meatloaf this week I’ve not made one before but have taken bits from various recipes online , anyone got any good tips for meatloaf?1 -
Made beef bourguignon last night
(ed-bloody hell that picture was massive. removed.)0 -
Last year my Italian cousin came over for my niece's wedding with her partner and a friend. Now one thing you do in Italy is eat well, but they loved our sausages and Toad in the hole. For me - a little bit of gravy, not too much, and some English Mustard and Ketchup and it is quite hard to beat.Big William said:
One of my mates, who trained as a chef, always called this beauty “Amphibious Reptile in the Orifice”....call it what you will it’s a treat.Spitfire76 said:I
One thing I will never understand about us though is that we have so many quality types of sausages and many of us eat Richmond sausages which are basically value sausages. Put one on a BBQ and watch it go up.0 -
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@North Lower Neil That's actually the medium-sized one. Need big pots for making stock!0
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You could always cook your dandelions and tender new leaves of stinging nettles.Alwaysneil said:Not exactly rations though? Was thinking more like spam pasta with chives (those being the only thing that’s currently growing in my garden)
https://www.youtube.com/watch?v=c7A9s6Sc4nw
https://www.youtube.com/watch?v=bC9m1e7PmX8
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