The Easiest Pudding Ever?

Post by Brian Reay
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely, but I still think a jumbo bar of Dairy Milk is even easier ...

Owain

Fruitiest of Fruitcakes

2019-01-23 18:32:01 UTC

Post by s***@gowanhill.com

Post by Brian Reay
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely, but I still think a jumbo bar of Dairy Milk is even easier ...
Owain

Galaxy for me.

Kev

2019-01-02 22:21:17 UTC

Post by Brian Reay
I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases removed. 4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Very nice - I was cooking up quinces in a similar way recently - delicious!

Fruitiest of Fruitcakes

2019-01-23 18:31:24 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases removed. 4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.

I’ve never thought of a slow cooker as a dessert producer - thanks.

Ophelia

2019-01-23 18:44:32 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases removed. 4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.

I’ve never thought of a slow cooker as a dessert producer - thanks.

==

Same here! I have never had a lot of success, which is what I know now, is
using too much liquid!

I am just beginning to realise you don't even 'need' liquid:))

The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

Brian Reay

2019-01-23 19:08:20 UTC

Post by Fruitiest of Fruitcakes
Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

I find the slow cooker good for stew type dishes where it is (almost)
impossible to overcook things. Also soups, although I tend to make those
in larger quantities than ours will hold so it has only been used a few
times.

I saw a video on Youtube showing how to do mashed potato in one.
Obviously not a complicated dish but if you are short of hob space, it
may be useful. Other videos show how to cook rice but they seem a bit
imprecise in terms of cooking time. To me, having a window of 30 mins in
which the rice may be finished really isn't acceptable.

A couple of American friends I chat to regularly were singing the
praises of Instant Pots- essentially electric pressure cookers, although
they can do other things. I'm not a huge fan of cooking gadgets- at
least not this kind of gadget, so I've not rushed to buy one.

--
Smile for the camera ;-)

https://www.gov.uk/report-benefit-fraud

https://www.jobcentreguide.org/claiming-benefits/30/reporting-benefit-fraud

https://childsworldamerica.org/animal-abuse-a-precursor-to-child-abuse/

Fruitiest of Fruitcakes

2019-01-23 19:32:29 UTC

I find the slow cooker good for stew type dishes where it is (almost)
impossible to overcook things. Also soups, although I tend to make those
in larger quantities than ours will hold so it has only been used a few
times.
I saw a video on Youtube showing how to do mashed potato in one.
Obviously not a complicated dish but if you are short of hob space, it
may be useful. Other videos show how to cook rice but they seem a bit
imprecise in terms of cooking time. To me, having a window of 30 mins in
which the rice may be finished really isn't acceptable.
A couple of American friends I chat to regularly were singing the
praises of Instant Pots- essentially electric pressure cookers, although
they can do other things. I'm not a huge fan of cooking gadgets- at
least not this kind of gadget, so I've not rushed to buy one.

We steam most (not quite all) of our veg, which I find reduces the hob
occupation somewhat. I just pile two or three containers of veg on the
saucepan of water and leave them for 30-40 minutes.

If I am really pushed, I can also add potatoes to the boiling water on the
saucepan at the bottom.

I love beef done in a slow cooker, but have to admit that I can’t
remember doing anything else.

graham

2019-01-23 19:36:21 UTC

I find the slow cooker good for stew type dishes where it is (almost)
impossible to overcook things. Also soups, although I tend to make those
in larger quantities than ours will hold so it has only been used a few
times.
I saw a video on Youtube showing how to do mashed potato in one.
Obviously not a complicated dish but if you are short of hob space, it
may be useful. Other videos show how to cook rice but they seem a bit
imprecise in terms of cooking time. To me, having a window of 30 mins in
which the rice may be finished really isn't acceptable.
A couple of American friends I chat to regularly were singing the
praises of Instant Pots- essentially electric pressure cookers, although
they can do other things. I'm not a huge fan of cooking gadgets- at
least not this kind of gadget, so I've not rushed to buy one.

We steam most (not quite all) of our veg, which I find reduces the hob
occupation somewhat. I just pile two or three containers of veg on the
saucepan of water and leave them for 30-40 minutes.
If I am really pushed, I can also add potatoes to the boiling water on the
saucepan at the bottom.
I love beef done in a slow cooker, but have to admit that I can’t
remember doing anything else.

Ideal for cooking xmas puddings. You can leave them simmering all night
without fear of running dry and on the day, they will keep the pudding
hot until needed.

Fruitiest of Fruitcakes

2019-01-23 20:23:33 UTC

I find the slow cooker good for stew type dishes where it is (almost)
impossible to overcook things. Also soups, although I tend to make those
in larger quantities than ours will hold so it has only been used a few
times.
I saw a video on Youtube showing how to do mashed potato in one.
Obviously not a complicated dish but if you are short of hob space, it
may be useful. Other videos show how to cook rice but they seem a bit
imprecise in terms of cooking time. To me, having a window of 30 mins in
which the rice may be finished really isn't acceptable.
A couple of American friends I chat to regularly were singing the
praises of Instant Pots- essentially electric pressure cookers, although
they can do other things. I'm not a huge fan of cooking gadgets- at
least not this kind of gadget, so I've not rushed to buy one.

We steam most (not quite all) of our veg, which I find reduces the hob
occupation somewhat. I just pile two or three containers of veg on the
saucepan of water and leave them for 30-40 minutes.
If I am really pushed, I can also add potatoes to the boiling water on the
saucepan at the bottom.
I love beef done in a slow cooker, but have to admit that I can’t
remember doing anything else.

Ideal for cooking xmas puddings. You can leave them simmering all night
without fear of running dry and on the day, they will keep the pudding
hot until needed.

Christmas puddings are my wife’s domain, so I keep well away.

She steams hers well before the big day, and then microwaves it on the
25th.

Ophelia

2019-01-23 21:31:29 UTC

I find the slow cooker good for stew type dishes where it is (almost)
impossible to overcook things. Also soups, although I tend to make those
in larger quantities than ours will hold so it has only been used a few
times.
I saw a video on Youtube showing how to do mashed potato in one.
Obviously not a complicated dish but if you are short of hob space, it
may be useful. Other videos show how to cook rice but they seem a bit
imprecise in terms of cooking time. To me, having a window of 30 mins in
which the rice may be finished really isn't acceptable.
A couple of American friends I chat to regularly were singing the
praises of Instant Pots- essentially electric pressure cookers, although
they can do other things. I'm not a huge fan of cooking gadgets- at
least not this kind of gadget, so I've not rushed to buy one.

We steam most (not quite all) of our veg, which I find reduces the hob
occupation somewhat. I just pile two or three containers of veg on the
saucepan of water and leave them for 30-40 minutes.
If I am really pushed, I can also add potatoes to the boiling water on the
saucepan at the bottom.
I love beef done in a slow cooker, but have to admit that I can’t
remember doing anything else.

Ideal for cooking xmas puddings. You can leave them simmering all night
without fear of running dry and on the day, they will keep the pudding
hot until needed.

Christmas puddings are my wife’s domain, so I keep well away.

She steams hers well before the big day, and then microwaves it on the
25th.

==

I meant to ask, is she better now? I know she was ill!

Fruitiest of Fruitcakes

2019-01-24 09:09:24 UTC

I find the slow cooker good for stew type dishes where it is (almost)
impossible to overcook things. Also soups, although I tend to make those
in larger quantities than ours will hold so it has only been used a few
times.
I saw a video on Youtube showing how to do mashed potato in one.
Obviously not a complicated dish but if you are short of hob space, it
may be useful. Other videos show how to cook rice but they seem a bit
imprecise in terms of cooking time. To me, having a window of 30 mins in
which the rice may be finished really isn't acceptable.
A couple of American friends I chat to regularly were singing the
praises of Instant Pots- essentially electric pressure cookers, although
they can do other things. I'm not a huge fan of cooking gadgets- at
least not this kind of gadget, so I've not rushed to buy one.

We steam most (not quite all) of our veg, which I find reduces the hob
occupation somewhat. I just pile two or three containers of veg on the
saucepan of water and leave them for 30-40 minutes.
If I am really pushed, I can also add potatoes to the boiling water on the
saucepan at the bottom.
I love beef done in a slow cooker, but have to admit that I can’t
remember doing anything else.

Ideal for cooking xmas puddings. You can leave them simmering all night
without fear of running dry and on the day, they will keep the pudding
hot until needed.

Christmas puddings are my wife’s domain, so I keep well away.
She steams hers well before the big day, and then microwaves it on the
25th.
==
I meant to ask, is she better now? I know she was ill!

Yes thanks. She has recovered, although it has left her feeling exhausted
and cold all day, which is not the best of situations to be in given the
state of the weather outside.

Ophelia

2019-01-24 17:40:08 UTC

I find the slow cooker good for stew type dishes where it is (almost)
impossible to overcook things. Also soups, although I tend to make those
in larger quantities than ours will hold so it has only been used a few
times.
I saw a video on Youtube showing how to do mashed potato in one.
Obviously not a complicated dish but if you are short of hob space, it
may be useful. Other videos show how to cook rice but they seem a bit
imprecise in terms of cooking time. To me, having a window of 30
mins
in
which the rice may be finished really isn't acceptable.
A couple of American friends I chat to regularly were singing the
praises of Instant Pots- essentially electric pressure cookers, although
they can do other things. I'm not a huge fan of cooking gadgets- at
least not this kind of gadget, so I've not rushed to buy one.

We steam most (not quite all) of our veg, which I find reduces the hob
occupation somewhat. I just pile two or three containers of veg on the
saucepan of water and leave them for 30-40 minutes.
If I am really pushed, I can also add potatoes to the boiling water on the
saucepan at the bottom.
I love beef done in a slow cooker, but have to admit that I can’t
remember doing anything else.

Ideal for cooking xmas puddings. You can leave them simmering all night
without fear of running dry and on the day, they will keep the pudding
hot until needed.

Christmas puddings are my wife’s domain, so I keep well away.
She steams hers well before the big day, and then microwaves it on the
25th.
==
I meant to ask, is she better now? I know she was ill!

Yes thanks. She has recovered, although it has left her feeling exhausted
and cold all day, which is not the best of situations to be in given the
state of the weather outside.

==

I am pleased that she is no longer ill, but sorry she is still having
problems.

Hopefully over time that will resolved itself? Has she mentioned it to her
doc?

Brian Reay

2019-01-23 20:14:33 UTC

Post by Fruitiest of Fruitcakes
We steam most (not quite all) of our veg, which I find reduces the hob
occupation somewhat. I just pile two or three containers of veg on the
saucepan of water and leave them for 30-40 minutes.

We steam a few things- asparagus, mange tous, sugar snap peas spring to
mind.

Post by Fruitiest of Fruitcakes
If I am really pushed, I can also add potatoes to the boiling water on the
saucepan at the bottom.
I love beef done in a slow cooker, but have to admit that I can’t
remember doing anything else.

I tend to cooker stew type things in bulk and then freeze them. I have a
big Le Creuset which must hold 12 servings at least. I bought it when
the children were still at home (we've 3 daughters) and it was ideal for
cooking forward as we both worked. Even though we are retired and the
girls have their own places, we still cook forward. We like things
stews, coq au vin, etc. which are great for bulk cooking. Plus, of
course, thick, proper soups- being Northerners (even if we live in the
South), we like soup you can stand a spoon in ;-)

--
Smile for the camera ;-)
http://youtu.be/HxyL2_38EsQ

https://www.gov.uk/report-benefit-fraud

https://www.jobcentreguide.org/claiming-benefits/30/reporting-benefit-fraud

https://childsworldamerica.org/animal-abuse-a-precursor-to-child-abuse/

Ophelia

2019-01-23 20:17:56 UTC

We steam a few things- asparagus, mange tous, sugar snap peas spring to
mind.

Brian Reay

2019-01-23 21:06:22 UTC

Post by Ophelia
Please share your coq au vin recipe and particularly ... the volume of
liquid and especially timing .. please?

I'm not really that exact with my coq au vin (or stew type meals in
general). I basically used the Keith Floyd recipe from Floyd in France
as a basis when I first did it. I tend you used chick breast (or turkey
breast), lardons (smoked if possible), shallots, garlic (lots), stock,
and plenty of red wine (we bring cheapish red wine back from France for
cooking). I brown the meat, shallots, and cook the lardons a bit, add
some thicking agent- cornflour- to soak up the oil, a splash of wine to
get the sauce going, more to get the lumps out, stock, more wine/stock
to cover the meat and other ingredients. Add a couple of Bouquet Garnis.
Pop in the oven at 180 for about 2 hours.

I normally allow one chicken breast / person and cook maybe 12 / 15 at
a time (may be more). It freezes very well.

I sometimes add mushrooms about half way through but one of the
daughters doesn't like cooked mushrooms so, if she is eating with us, I
leave them out.

I do a similar dish with beef- no lardons- adding carrots and increasing
the cooking time a bit. Also works with Guinness. Beef is cut into 1"
cubes or so. Also works with venison- I picked some up in CostCo and
tried it.

Ophelia

2019-01-23 21:35:32 UTC

Post by Ophelia
Please share your coq au vin recipe and particularly ... the volume of
liquid and especially timing .. please?

Fruitiest of Fruitcakes

2019-01-24 09:07:43 UTC

Post by Ophelia
Please share your coq au vin recipe and particularly ... the volume of
liquid and especially timing .. please?

I am somewhat surprised at this, because I tried the bulk freezing idea
about 10-12 years ago. Everything went well until defrosting, when I found
that each time I tried it, the liquid separated and I was left with lumpy
sauce covered meat sitting in a pool of water.

The result tasted fine, and was ok after a lot of stirring; but was not
appetising at all to us.

Post by Brian Reay
I sometimes add mushrooms about half way through but one of the
daughters doesn't like cooked mushrooms so, if she is eating with us, I
leave them out.
I do a similar dish with beef- no lardons- adding carrots and increasing
the cooking time a bit. Also works with Guinness. Beef is cut into 1"
cubes or so. Also works with venison- I picked some up in CostCo and
tried it.

Fruitiest of Fruitcakes

2019-01-23 20:35:12 UTC

We steam a few things- asparagus, mange tous, sugar snap peas spring to
mind.

Nice.

And thick gravy, I hope.

Ophelia

2019-01-23 20:14:47 UTC

Brian Reay

2019-01-23 20:49:05 UTC

Post by Brian Reay
A couple of American friends I chat to regularly were singing the
praises of Instant Pots- essentially electric pressure cookers, although
they can do other things. I'm not a huge fan of cooking gadgets- at
least not this kind of gadget, so I've not rushed to buy one.
===
Ohh don't get me started on something else :(( I just got Air Fryers
... !!

Now that is something I would like!

Post by Brian Reay
Anyway, I have a pressure cooker:)

Ophelia

2019-01-23 21:34:33 UTC

Now that is something I would like!

Post by Brian Reay
Anyway, I have a pressure cooker:)

We used one for years but it wasn't compatible with our induction hob-
there are two types of stainless stainless steel and ours was the wrong
one. We first got one when we were students and it really earned its
keep. We changed to a stainless one as we were worried about the Aluminium.

=

I don't use our pressure cooker much.

About the Air Fryer, buy a big one! I got a smaller one and now I want an
Air fryer oven:))

Mine isn't the smallest, but I still want a bigger one:)) It's great! It
is basically a convection oven and you only need to use very little oil

I cook as much as I can in it :)

Kev

2019-01-24 22:59:12 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases removed. 4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

Ophelia

2019-01-25 09:48:27 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases removed. 4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.

If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet

==

lol I doubt I will do that. Although I would like to make a chicken
casserole:)

Any advice will be very welcome:))

Kev

2019-01-25 22:15:08 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Basic ones are just chicken, veg, flavouring and a bit of stock

Chicken Casserole
***********************
450g Chicken breast (or boneless thighs) cut into pieces
1 large onion -diced or sliced - up to you
2 carrots, sliced
mixed peppers, sliced
new potatoes, washed and chopped
3/4 pint chicken stock (I used home made but a stock cube is fine)
1 tsp paprika
1tbsp mixed herbs
1 tbsp. tomato puree

Cook on high 3-4 hours or low 4-6 hours

if its too runny at the end of cooking - add some thickening gravy
granules or a cornflour paste and cook on for a while

variations - add chorizo or bacon and tins of butterbeans, paprika,
garlic or a tin of condensed mushroom soup instead of the stock

Ophelia

2019-01-26 09:19:26 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Fruitiest of Fruitcakes

2019-01-26 18:05:52 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by reducing or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Basic ones are just chicken, veg, flavouring and a bit of stock
Chicken Casserole
***********************
450g Chicken breast (or boneless thighs) cut into pieces
1 large onion -diced or sliced - up to you
2 carrots, sliced
mixed peppers, sliced
new potatoes, washed and chopped
3/4 pint chicken stock (I used home made but a stock cube is fine)
1 tsp paprika
1tbsp mixed herbs
1 tbsp. tomato puree
Cook on high 3-4 hours or low 4-6 hours
if its too runny at the end of cooking - add some thickening gravy
granules or a cornflour paste and cook on for a while
variations - add chorizo or bacon and tins of butterbeans, paprika,
garlic or a tin of condensed mushroom soup instead of the stock

Personally, I would leave out the peppers as I find they tend to over
flavour the stock.

I would substitute thighs with bones in, because I believe they add
something to the richness.

But that is just my taste.

My granny always used to say “never buy a piece of meat unless it has a
bone attached”, and I am realising the wisdom of her advice.

I copied my father initially and used to buy topside of beef, or
silverside for slow cooking; but once I bought fore-rib on the bone I
realised where I had been going wrong in the past.

Ophelia

2019-01-27 10:13:35 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by
reducing
or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Basic ones are just chicken, veg, flavouring and a bit of stock
Chicken Casserole
***********************
450g Chicken breast (or boneless thighs) cut into pieces
1 large onion -diced or sliced - up to you
2 carrots, sliced
mixed peppers, sliced
new potatoes, washed and chopped
3/4 pint chicken stock (I used home made but a stock cube is fine)
1 tsp paprika
1tbsp mixed herbs
1 tbsp. tomato puree
Cook on high 3-4 hours or low 4-6 hours
if its too runny at the end of cooking - add some thickening gravy
granules or a cornflour paste and cook on for a while
variations - add chorizo or bacon and tins of butterbeans, paprika,
garlic or a tin of condensed mushroom soup instead of the stock

Fruitiest of Fruitcakes

2019-01-27 20:03:32 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by
reducing
or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Basic ones are just chicken, veg, flavouring and a bit of stock
Chicken Casserole
***********************
450g Chicken breast (or boneless thighs) cut into pieces
1 large onion -diced or sliced - up to you
2 carrots, sliced
mixed peppers, sliced
new potatoes, washed and chopped
3/4 pint chicken stock (I used home made but a stock cube is fine)
1 tsp paprika
1tbsp mixed herbs
1 tbsp. tomato puree
Cook on high 3-4 hours or low 4-6 hours
if its too runny at the end of cooking - add some thickening gravy
granules or a cornflour paste and cook on for a while
variations - add chorizo or bacon and tins of butterbeans, paprika,
garlic or a tin of condensed mushroom soup instead of the stock

Personally, I would leave out the peppers as I find they tend to over
flavour the stock.
I would substitute thighs with bones in, because I believe they add
something to the richness.
But that is just my taste.
My granny always used to say “never buy a piece of meat unless it has a
bone attached”, and I am realising the wisdom of her advice.
I copied my father initially and used to buy topside of beef, or
silverside for slow cooking; but once I bought fore-rib on the bone I
realised where I had been going wrong in the past.
==
All comments welcomed:))

I have given up bare roasting in favour of wrapping the rib joints in foil
together with a decent amount of dripping, and just slow cooking them for
a few hours in the oven.

I do the same for pork shoulder, and the result is meat that is
uncarveable (is that a word?) because it just falls apart. My wife loves
it that way - so I’m onto a winner.

Ophelia

2019-01-28 18:27:00 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled
Wine,
I
suspect a raffle price, some caster sugar, extra nutmeg (I like
the
smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by
reducing
or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Basic ones are just chicken, veg, flavouring and a bit of stock
Chicken Casserole
***********************
450g Chicken breast (or boneless thighs) cut into pieces
1 large onion -diced or sliced - up to you
2 carrots, sliced
mixed peppers, sliced
new potatoes, washed and chopped
3/4 pint chicken stock (I used home made but a stock cube is fine)
1 tsp paprika
1tbsp mixed herbs
1 tbsp. tomato puree
Cook on high 3-4 hours or low 4-6 hours
if its too runny at the end of cooking - add some thickening gravy
granules or a cornflour paste and cook on for a while
variations - add chorizo or bacon and tins of butterbeans, paprika,
garlic or a tin of condensed mushroom soup instead of the stock

Personally, I would leave out the peppers as I find they tend to over
flavour the stock.
I would substitute thighs with bones in, because I believe they add
something to the richness.
But that is just my taste.
My granny always used to say “never buy a piece of meat unless it has a
bone attached”, and I am realising the wisdom of her advice.
I copied my father initially and used to buy topside of beef, or
silverside for slow cooking; but once I bought fore-rib on the bone I
realised where I had been going wrong in the past.
==
All comments welcomed:))

Brian Reay

2019-01-29 10:24:33 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by
reducing
or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Basic ones are just chicken, veg, flavouring and a bit of stock
Chicken Casserole
***********************
450g Chicken breast (or boneless thighs) cut into pieces
1 large onion -diced or sliced - up to you
2 carrots, sliced
mixed peppers, sliced
new potatoes, washed and chopped
3/4 pint chicken stock (I used home made but a stock cube is fine)
1 tsp paprika
1tbsp mixed herbs
1 tbsp. tomato puree
Cook on high 3-4 hours or low 4-6 hours
if its too runny at the end of cooking - add some thickening gravy
granules or a cornflour paste and cook on for a while
variations - add chorizo or bacon and tins of butterbeans, paprika,
garlic or a tin of condensed mushroom soup instead of the stock

Personally, I would leave out the peppers as I find they tend to over
flavour the stock.
I would substitute thighs with bones in, because I believe they add
something to the richness.
But that is just my taste.
My granny always used to say “never buy a piece of meat unless it has a
bone attached”, and I am realising the wisdom of her advice.
I copied my father initially and used to buy topside of beef, or
silverside for slow cooking; but once I bought fore-rib on the bone I
realised where I had been going wrong in the past.
==
All comments welcomed:))

I have given up bare roasting in favour of wrapping the rib joints in foil
together with a decent amount of dripping, and just slow cooking them for
a few hours in the oven.
I do the same for pork shoulder, and the result is meat that is
uncarveable (is that a word?) because it just falls apart. My wife loves
it that way - so I’m onto a winner.

Ophelia

2019-01-29 15:51:17 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by
reducing
or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Basic ones are just chicken, veg, flavouring and a bit of stock
Chicken Casserole
***********************
450g Chicken breast (or boneless thighs) cut into pieces
1 large onion -diced or sliced - up to you
2 carrots, sliced
mixed peppers, sliced
new potatoes, washed and chopped
3/4 pint chicken stock (I used home made but a stock cube is fine)
1 tsp paprika
1tbsp mixed herbs
1 tbsp. tomato puree
Cook on high 3-4 hours or low 4-6 hours
if its too runny at the end of cooking - add some thickening gravy
granules or a cornflour paste and cook on for a while
variations - add chorizo or bacon and tins of butterbeans, paprika,
garlic or a tin of condensed mushroom soup instead of the stock

Personally, I would leave out the peppers as I find they tend to over
flavour the stock.
I would substitute thighs with bones in, because I believe they add
something to the richness.
But that is just my taste.
My granny always used to say “never buy a piece of meat unless it has a
bone attached”, and I am realising the wisdom of her advice.
I copied my father initially and used to buy topside of beef, or
silverside for slow cooking; but once I bought fore-rib on the bone I
realised where I had been going wrong in the past.
==
All comments welcomed:))

I have given up bare roasting in favour of wrapping the rib joints in foil
together with a decent amount of dripping, and just slow cooking them for
a few hours in the oven.
I do the same for pork shoulder, and the result is meat that is
uncarveable (is that a word?) because it just falls apart. My wife loves
it that way - so I’m onto a winner.

I rather like meat like that- although I’m not one who eats a lot of meat
these days (I just prefer smaller servings) - but some people seem to think
it isn’t ‘right’. I attended one of those events where everyone brings a
dish. Someone had prepared a really good meat dish- I think lamb- which had
shredded in the name. It really was very good. However, someone commented
it was over cooked because the meat had broken up ! Fortunately, people
were having a good time and the cook didn’t hear the comment!
==

Do you like shredded meat? The only shredded meat I have come across was
when I overcooked some chicken in the slow cooker.

I never did get the liquid right so Kev has shared with me his chicken
recipe. I put it together this afternoon and it is in the fridge waiting
for tomorrow.

I must say, the amount of liquid in his recipe was a lot less than what I
used LOL Sooo I am hopeful:))

So, fingers crossed and it works, I will have learned something very useful
and I will report back tomorrow:))

Brian Reay

2019-01-29 18:06:01 UTC

I enjoyed pears poached in red wine recently and decided to serve them as
part of Xmas lunch - today due to one of our daughters being a Dr and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine, I
suspect a raffle price, some caster sugar, extra nutmeg (I like the smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by
reducing
or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Basic ones are just chicken, veg, flavouring and a bit of stock
Chicken Casserole
***********************
450g Chicken breast (or boneless thighs) cut into pieces
1 large onion -diced or sliced - up to you
2 carrots, sliced
mixed peppers, sliced
new potatoes, washed and chopped
3/4 pint chicken stock (I used home made but a stock cube is fine)
1 tsp paprika
1tbsp mixed herbs
1 tbsp. tomato puree
Cook on high 3-4 hours or low 4-6 hours
if its too runny at the end of cooking - add some thickening gravy
granules or a cornflour paste and cook on for a while
variations - add chorizo or bacon and tins of butterbeans, paprika,
garlic or a tin of condensed mushroom soup instead of the stock

Personally, I would leave out the peppers as I find they tend to over
flavour the stock.
I would substitute thighs with bones in, because I believe they add
something to the richness.
But that is just my taste.
My granny always used to say “never buy a piece of meat unless it has a
bone attached”, and I am realising the wisdom of her advice.
I copied my father initially and used to buy topside of beef, or
silverside for slow cooking; but once I bought fore-rib on the bone I
realised where I had been going wrong in the past.
==
All comments welcomed:))

I have given up bare roasting in favour of wrapping the rib joints in foil
together with a decent amount of dripping, and just slow cooking them for
a few hours in the oven.
I do the same for pork shoulder, and the result is meat that is
uncarveable (is that a word?) because it just falls apart. My wife loves
it that way - so I’m onto a winner.

I rather like meat like that- although I’m not one who eats a lot of meat
these days (I just prefer smaller servings) - but some people seem to think
it isn’t ‘right’. I attended one of those events where everyone brings a
dish. Someone had prepared a really good meat dish- I think lamb- which had
shredded in the name. It really was very good. However, someone commented
it was over cooked because the meat had broken up ! Fortunately, people
were having a good time and the cook didn’t hear the comment!
==
Do you like shredded meat? The only shredded meat I have come across
was when I overcooked some chicken in the slow cooker.
I never did get the liquid right so Kev has shared with me his chicken
recipe. I put it together this afternoon and it is in the fridge
waiting for tomorrow.
I must say, the amount of liquid in his recipe was a lot less than what
I used LOL Sooo I am hopeful:))
So, fingers crossed and it works, I will have learned something very
useful and I will report back tomorrow:))

I'm a great fan of stews/casseroles etc and shredded meat in those is
fine. I do eat things like a 'proper' steak but the idea of a huge
steak doesn't appeal. At my Club, I often ask for a half serving and
sometimes that is a tad too much. Nothing to do with quality (which is
excellent- it is essentially a dining club)- I just struggle to eat a
huge chunk of meat. As for chicken or turkey, while I like it in some
ways, a 'chunk' of chicken/turkey breast is one of my least favourite
ways to eat meat. Cut the same amount up in a casserole / stew / stir
fry.... and I'd love it.

As for 'liquid' - ie sauce (posh gravy as someone once called it), I
always ensure there is plenty.

Ophelia

2019-01-30 09:15:38 UTC

"Brian Reay" wrote in message news:q2q4mb$gsk$***@dont-email.me...

I'm a great fan of stews/casseroles etc and shredded meat in those is
fine. I do eat things like a 'proper' steak but the idea of a huge
steak doesn't appeal. At my Club, I often ask for a half serving and
sometimes that is a tad too much. Nothing to do with quality (which is
excellent- it is essentially a dining club)- I just struggle to eat a
huge chunk of meat. As for chicken or turkey, while I like it in some
ways, a 'chunk' of chicken/turkey breast is one of my least favourite
ways to eat meat. Cut the same amount up in a casserole / stew / stir
fry.... and I'd love it.

As for 'liquid' - ie sauce (posh gravy as someone once called it), I
always ensure there is plenty.

--
I wasn't referring to gravy. I was looking for the amount of liquid in the
slow cooker.

I'm not a big meat eater either, but I enjoy a little:)

Fruitiest of Fruitcakes

2019-01-30 10:24:32 UTC

I enjoyed pears poached in red wine recently and decided to serve
them as
part of Xmas lunch - today due to one of our daughters being a Dr
and
working on Xmas Day.
However, faced with the problem of limited ‘rings’ on the hob
etc, I
decided to look for a slow cooker approach. A bootle of Mulled Wine,
I
suspect a raffle price, some caster sugar, extra nutmeg (I like the
smell),
and some vanilla essence, 8 pears, peeled, halved, and pip cases
removed.
4
hours on low, or until the pears are soft.
You can serve hot, warm, or cool. You can thicken the syrup by
reducing
or
serve as a drink. Serve the pears with cream or ice cream.

Sounds lovely.
I’ve never thought of a slow cooker as a dessert producer - thanks.
==
Same here! I have never had a lot of success, which is what I know
now,
is using too much liquid!
I am just beginning to realise you don't even 'need' liquid:))
The last thing I cooked in there was chicken which turned out so
badly
overdone ... :(

You can make cakes in the slow cooker if you're inclined - it keeps a
fruit cake very moist and you can do a sponge at a pinch. Great for
steamed puds too.
If you're really on the fast track to diabetes you can make a chocolate
fudge in them too - but I find it a bit too sweet
==
lol I doubt I will do that. Although I would like to make a chicken
casserole:)
Any advice will be very welcome:))

Basic ones are just chicken, veg, flavouring and a bit of stock
Chicken Casserole
***********************
450g Chicken breast (or boneless thighs) cut into pieces
1 large onion -diced or sliced - up to you
2 carrots, sliced
mixed peppers, sliced
new potatoes, washed and chopped
3/4 pint chicken stock (I used home made but a stock cube is fine)
1 tsp paprika
1tbsp mixed herbs
1 tbsp. tomato puree
Cook on high 3-4 hours or low 4-6 hours
if its too runny at the end of cooking - add some thickening gravy
granules or a cornflour paste and cook on for a while
variations - add chorizo or bacon and tins of butterbeans, paprika,
garlic or a tin of condensed mushroom soup instead of the stock

Personally, I would leave out the peppers as I find they tend to over
flavour the stock.
I would substitute thighs with bones in, because I believe they add
something to the richness.
But that is just my taste.
My granny always used to say “never buy a piece of meat unless it has a
bone attached”, and I am realising the wisdom of her advice.
I copied my father initially and used to buy topside of beef, or
silverside for slow cooking; but once I bought fore-rib on the bone I
realised where I had been going wrong in the past.
==
All comments welcomed:))

I have given up bare roasting in favour of wrapping the rib joints in foil
together with a decent amount of dripping, and just slow cooking them for
a few hours in the oven.
I do the same for pork shoulder, and the result is meat that is
uncarveable (is that a word?) because it just falls apart. My wife loves
it that way - so I’m onto a winner.

I rather like meat like that- although I’m not one who eats a lot of meat
these days (I just prefer smaller servings) - but some people seem to think
it isn’t ‘right’. I attended one of those events where everyone
brings a
dish. Someone had prepared a really good meat dish- I think lamb- which had
shredded in the name. It really was very good. However, someone commented
it was over cooked because the meat had broken up ! Fortunately, people
were having a good time and the cook didn’t hear the comment!
==
Do you like shredded meat? The only shredded meat I have come across
was when I overcooked some chicken in the slow cooker.
I never did get the liquid right so Kev has shared with me his chicken
recipe. I put it together this afternoon and it is in the fridge
waiting for tomorrow.
I must say, the amount of liquid in his recipe was a lot less than what
I used LOL Sooo I am hopeful:))
So, fingers crossed and it works, I will have learned something very
useful and I will report back tomorrow:))

I'm a great fan of stews/casseroles etc and shredded meat in those is
fine. I do eat things like a 'proper' steak but the idea of a huge
steak doesn't appeal. At my Club, I often ask for a half serving and
sometimes that is a tad too much. Nothing to do with quality (which is
excellent- it is essentially a dining club)- I just struggle to eat a
huge chunk of meat. As for chicken or turkey, while I like it in some
ways, a 'chunk' of chicken/turkey breast is one of my least favourite
ways to eat meat. Cut the same amount up in a casserole / stew / stir
fry.... and I'd love it.
As for 'liquid' - ie sauce (posh gravy as someone once called it), I
always ensure there is plenty.

I know exactly what you mean about large chunks of meat. They are rather
off-putting.

Restaurant steaks always put me off, and yet many people regard those as
the best thing on the menu.

For chicken/turkey I have always enjoyed the leg meat. I think it tastes
better and if the bird has been cooked properly, the thigh part of the leg
will not have dried out.

The shredded meat fad for me began at my daughter’s wedding many years
ago. It was in June, and for the evening barbecue the hotel chef did
pulled pork with a barbecue sauce, which was some of the best food I have
had in a long time.

I tried to recreate this at home some time later, and after much
experimentation the only way I could get pork to be like that without
becoming very dry, was to wrap it in foil with lard/dripping included and
bake it in a very slow oven for about 3 hours. So I then thought about
trying it with other meats, and beef seems to fare the best done this way.

The nice thing is that when the foil parcel is opened, there are all the
cooking juices which I add to the gravy. Mind you, I try to only eat
organic meat (including chicken) which is expensive - so can’t afford
big portions. I get mine mail order from an organic farm; and because the
largest cuts tend to be a bit cheaper per kilo, I get those and then
butcher them myself into smaller sizes (mainly there is only the two of
us) and freeze them.

A large piece of beef fore-rib can be made into about 6 decent sized cuts
for two people. As can their largest rolled shoulder of pork. The lamb
tends to be a bit smaller, but usually 4 or 5 portions can be obtained.
So, in general, if I order all three I am guaranteed about 15/16 roast
dinners, which lasts us quite a time.

Brian Reay

2019-02-02 10:51:03 UTC

Post by Brian Reay
I'm a great fan of stews/casseroles etc and shredded meat in those is
fine. I do eat things like a 'proper' steak but the idea of a huge
steak doesn't appeal. At my Club, I often ask for a half serving and
sometimes that is a tad too much. Nothing to do with quality (which is
excellent- it is essentially a dining club)- I just struggle to eat a
huge chunk of meat. As for chicken or turkey, while I like it in some
ways, a 'chunk' of chicken/turkey breast is one of my least favourite
ways to eat meat. Cut the same amount up in a casserole / stew / stir
fry.... and I'd love it.
As for 'liquid' - ie sauce (posh gravy as someone once called it), I
always ensure there is plenty.

I know exactly what you mean about large chunks of meat. They are rather
off-putting.
Restaurant steaks always put me off, and yet many people regard those as
the best thing on the menu.

I enjoy the occasional steak, even a large one (by my standards but not
by others) but it is rarely the first thing I look for on a menu.
'Senior Management' does like her steaks so we try to find somewhere
with a decent range of dishes. We both like fish and we have a couple of
favourite fish places- one in Whitstable harbour and another in Brighton
(one of our motorhoming haunts). Of course, when we visit France,
finding good places is far easier.

Post by Fruitiest of Fruitcakes
For chicken/turkey I have always enjoyed the leg meat. I think it tastes
better and if the bird has been cooked properly, the thigh part of the leg
will not have dried out.

There we differ. Leg meat is very much second best in my view and tends
to go in either things like stews ('fancy ones' perhaps) or for soup.
Even stir fry demands white meat.

I stumbled across a recipe for 'fake' Peking Duck using left over Turkey
(it would work with chicken or duck etc I'm sure) and is ideal for the
'little bits' that are left over, as you need shreds. I'd picked up
several bottles of Hosin sauce (much to Senior Managements annoyance, I
see things and think "I'm sure that will be useful." and buy lots, then
she has to find somewhere to store it! Anyway, you coat the (cooked)
meat in Hosin sauce, spread it on a lightly oiled oven tray, and pop in
the oven at, say 180 (Fan) for about 30mins until done to how you want
it. Give it a turn or two. Serve as usual with pancakes, spring onions
etc. You can get pancakes in a Chinese / Eastern supermarket- a local
one to us has frozen ones.

Post by Fruitiest of Fruitcakes
The nice thing is that when the foil parcel is opened, there are all the
cooking juices which I add to the gravy.

I often cook joints in a foil parcel, at least initially, saving the
juices to make the gravey etc.

Fruitiest of Fruitcakes

2019-02-02 12:00:59 UTC

Post by Brian Reay
<trimmed for brevity>

I know exactly what you mean about large chunks of meat. They are rather
off-putting.
Restaurant steaks always put me off, and yet many people regard those as
the best thing on the menu.

I remember eating in a fish restaurant in Whitstable harbour; maybe it was
the same one?

I can’t remember what we had, but it was not oysters which were
something like £1 each.

There are lots of good restaurants in Brighton. My favourite used to be a
large Italian place with a really laid back atmosphere where we could take
the children and not think they were being ’tutted’ at by pensioner or
snobby diners.

My eldest daughter is coeliac and until the recent gluten-free craze,
Brighton was one of the few towns where there was a decent choice of
restaurants we could go to, and take the grandchildren. The Curry Leaf in
The Lanes was her favourite.

There we differ. Leg meat is very much second best in my view and tends
to go in either things like stews ('fancy ones' perhaps) or for soup.
Even stir fry demands white meat.

It is strange how tastes differ from person to person.

Post by Brian Reay
I stumbled across a recipe for 'fake' Peking Duck using left over Turkey
(it would work with chicken or duck etc I'm sure) and is ideal for the
'little bits' that are left over, as you need shreds. I'd picked up
several bottles of Hosin sauce (much to Senior Managements annoyance, I
see things and think "I'm sure that will be useful." and buy lots, then
she has to find somewhere to store it! Anyway, you coat the (cooked)
meat in Hosin sauce, spread it on a lightly oiled oven tray, and pop in
the oven at, say 180 (Fan) for about 30mins until done to how you want
it. Give it a turn or two. Serve as usual with pancakes, spring onions
etc. You can get pancakes in a Chinese / Eastern supermarket- a local
one to us has frozen ones.

I am trying to perfect my own duck chow mien, as close to the take away
style as possible.

I make my own sauce, but it is getting the quantities right which is the
hard part. I combine dark and light soy sauce, rice wine, oyster sauce,
fish sauce and Chinese five spice powder with a little cornflower mixed in
water.

I’m almost there (well at least to my taste) but a slight change in each
ingredient to the sauce affects the finished product.

The cornflour is only there to thicken at the last minute, and coat the
stir fry ingredients rather than just boiling them.

Post by Fruitiest of Fruitcakes
The nice thing is that when the foil parcel is opened, there are all the
cooking juices which I add to the gravy.

I often cook joints in a foil parcel, at least initially, saving the
juices to make the gravey etc.

That is my preferred way now. I know it is not technically roasting, but
it bastes itself which saves a lot of effort on my part, and it doesn’t
dry out. For pork, I cut the skin off with as much fat as I can, and do
that separately as crackling.

Brian Reay

2019-02-03 09:01:33 UTC

Post by Brian Reay
<trimmed for brevity>

I know exactly what you mean about large chunks of meat. They are rather
off-putting.
Restaurant steaks always put me off, and yet many people regard those as
the best thing on the menu.

I remember eating in a fish restaurant in Whitstable harbour; maybe it was
the same one?
I can’t remember what we had, but it was not oysters which were
something like £1 each.
There are lots of good restaurants in Brighton. My favourite used to be a
large Italian place with a really laid back atmosphere where we could take
the children and not think they were being ’tutted’ at by pensioner or
snobby diners.
My eldest daughter is coeliac and until the recent gluten-free craze,
Brighton was one of the few towns where there was a decent choice of
restaurants we could go to, and take the grandchildren. The Curry Leaf in
The Lanes was her favourite.

There we differ. Leg meat is very much second best in my view and tends
to go in either things like stews ('fancy ones' perhaps) or for soup.
Even stir fry demands white meat.

It is strange how tastes differ from person to person.

I am trying to perfect my own duck chow mien, as close to the take away
style as possible.
I make my own sauce, but it is getting the quantities right which is the
hard part. I combine dark and light soy sauce, rice wine, oyster sauce,
fish sauce and Chinese five spice powder with a little cornflower mixed in
water.
I’m almost there (well at least to my taste) but a slight change in each
ingredient to the sauce affects the finished product.
The cornflour is only there to thicken at the last minute, and coat the
stir fry ingredients rather than just boiling them.

We’ve just recently started eating noodles. To be exact, my wife has, I’ve
liked and eaten then for years but generally not at home as she didn’t like
them.

However, over the Xmas holidays, our youngest (a PhD student) was home and
mentioned she ate a lot of them. Suddenly Senior Management decides she
wants to try them.

Since we (well I) have been expected to produce a noodle based dish per
week. I’m not complaining, I like the food and it isn’t difficult to cook
etc but why wait 40+ years (we were married in the mid 70’s) to decide you
like noodles!

I cook them in a sauce much like the one you described or perhaps a sweet
and sour one.

Fruitiest of Fruitcakes

2019-02-03 13:33:15 UTC

Post by Brian Reay
<trimmed for brevity>

I know exactly what you mean about large chunks of meat. They are rather
off-putting.
Restaurant steaks always put me off, and yet many people regard those as
the best thing on the menu.

I remember eating in a fish restaurant in Whitstable harbour; maybe it was
the same one?
I can’t remember what we had, but it was not oysters which were
something like £1 each.
There are lots of good restaurants in Brighton. My favourite used to be a
large Italian place with a really laid back atmosphere where we could take
the children and not think they were being ’tutted’ at by pensioner or
snobby diners.
My eldest daughter is coeliac and until the recent gluten-free craze,
Brighton was one of the few towns where there was a decent choice of
restaurants we could go to, and take the grandchildren. The Curry Leaf in
The Lanes was her favourite.

There we differ. Leg meat is very much second best in my view and tends
to go in either things like stews ('fancy ones' perhaps) or for soup.
Even stir fry demands white meat.

It is strange how tastes differ from person to person.

I am trying to perfect my own duck chow mien, as close to the take away
style as possible.
I make my own sauce, but it is getting the quantities right which is the
hard part. I combine dark and light soy sauce, rice wine, oyster sauce,
fish sauce and Chinese five spice powder with a little cornflower mixed in
water.
I’m almost there (well at least to my taste) but a slight change in each
ingredient to the sauce affects the finished product.
The cornflour is only there to thicken at the last minute, and coat the
stir fry ingredients rather than just boiling them.

We’ve just recently started eating noodles. To be exact, my wife has, I’ve
liked and eaten then for years but generally not at home as she didn’t like
them.
However, over the Xmas holidays, our youngest (a PhD student) was home and
mentioned she ate a lot of them. Suddenly Senior Management decides she
wants to try them.
Since we (well I) have been expected to produce a noodle based dish per
week. I’m not complaining, I like the food and it isn’t difficult to cook
etc but why wait 40+ years (we were married in the mid 70’s) to decide you
like noodles!
I cook them in a sauce much like the one you described or perhaps a sweet
and sour one.

Yes, I have done sweet and sour ones in the past, but my tastes seem to go
in phases; and the current phase is for a less sweet version. I’m sure
that I will drift back to sweet and sour soon, when my current fad wanes.

I have always liked noodles, ever since I was introduced to them in a
Chinese restaurant in 1972. As is usual with me, I then developed an
obsession with them and would visit the local chinese take-away three or
four times a week for a while to buy anything with noodles in it.

Brian Reay

2019-02-06 15:41:49 UTC

Post by Brian Reay
<trimmed for brevity>

I know exactly what you mean about large chunks of meat. They are rather
off-putting.
Restaurant steaks always put me off, and yet many people regard those as
the best thing on the menu.

I remember eating in a fish restaurant in Whitstable harbour; maybe it was
the same one?
I can’t remember what we had, but it was not oysters which were
something like £1 each.
There are lots of good restaurants in Brighton. My favourite used to be a
large Italian place with a really laid back atmosphere where we could take
the children and not think they were being ’tutted’ at by pensioner or
snobby diners.
My eldest daughter is coeliac and until the recent gluten-free craze,
Brighton was one of the few towns where there was a decent choice of
restaurants we could go to, and take the grandchildren. The Curry Leaf in
The Lanes was her favourite.

There we differ. Leg meat is very much second best in my view and tends
to go in either things like stews ('fancy ones' perhaps) or for soup.
Even stir fry demands white meat.

It is strange how tastes differ from person to person.

I am trying to perfect my own duck chow mien, as close to the take away
style as possible.
I make my own sauce, but it is getting the quantities right which is the
hard part. I combine dark and light soy sauce, rice wine, oyster sauce,
fish sauce and Chinese five spice powder with a little cornflower mixed in
water.
I’m almost there (well at least to my taste) but a slight change in each
ingredient to the sauce affects the finished product.
The cornflour is only there to thicken at the last minute, and coat the
stir fry ingredients rather than just boiling them.

We’ve just recently started eating noodles. To be exact, my wife has, I’ve
liked and eaten then for years but generally not at home as she didn’t like
them.
However, over the Xmas holidays, our youngest (a PhD student) was home and
mentioned she ate a lot of them. Suddenly Senior Management decides she
wants to try them.
Since we (well I) have been expected to produce a noodle based dish per
week. I’m not complaining, I like the food and it isn’t difficult to cook
etc but why wait 40+ years (we were married in the mid 70’s) to decide you
like noodles!
I cook them in a sauce much like the one you described or perhaps a sweet
and sour one.

Yes, I have done sweet and sour ones in the past, but my tastes seem to go
in phases; and the current phase is for a less sweet version. I’m sure
that I will drift back to sweet and sour soon, when my current fad wanes.
I have always liked noodles, ever since I was introduced to them in a
Chinese restaurant in 1972. As is usual with me, I then developed an
obsession with them and would visit the local chinese take-away three or
four times a week for a while to buy anything with noodles in it.

I thought you may find this interesting/amusing.

Senior Management runs a Brownie Pack and tries to organise
topical/useful themes for her Pack's meetings. As I expect you know, it
is around the time of the Chinese New Year so she is planning a Chinese
food evening. The main dish is Chow Mein, interesting as I tend to do
the Chinese cooking! She has found a recipe (from the BBC website) and
plans to cook it 'live' on the night (they have access to a kitchen at
their meeting place and she has done the required training to cook for
them- she often acts as 'head cook' for pack holidays etc, although the
dishes tend to be traditional fair).

Fruitiest of Fruitcakes

2019-02-06 18:57:36 UTC

Post by Brian Reay
<trimmed for brevity>

I know exactly what you mean about large chunks of meat. They are rather
off-putting.
Restaurant steaks always put me off, and yet many people regard those as
the best thing on the menu.

I remember eating in a fish restaurant in Whitstable harbour; maybe it was
the same one?
I can’t remember what we had, but it was not oysters which were
something like £1 each.
There are lots of good restaurants in Brighton. My favourite used to be a
large Italian place with a really laid back atmosphere where we could take
the children and not think they were being ’tutted’ at by pensioner or
snobby diners.
My eldest daughter is coeliac and until the recent gluten-free craze,
Brighton was one of the few towns where there was a decent choice of
restaurants we could go to, and take the grandchildren. The Curry Leaf in
The Lanes was her favourite.

There we differ. Leg meat is very much second best in my view and tends
to go in either things like stews ('fancy ones' perhaps) or for soup.
Even stir fry demands white meat.

It is strange how tastes differ from person to person.

I am trying to perfect my own duck chow mien, as close to the take away
style as possible.
I make my own sauce, but it is getting the quantities right which is the
hard part. I combine dark and light soy sauce, rice wine, oyster sauce,
fish sauce and Chinese five spice powder with a little cornflower mixed in
water.
I’m almost there (well at least to my taste) but a slight change in each
ingredient to the sauce affects the finished product.
The cornflour is only there to thicken at the last minute, and coat the
stir fry ingredients rather than just boiling them.

We’ve just recently started eating noodles. To be exact, my wife has, I’ve
liked and eaten then for years but generally not at home as she didn’t like
them.
However, over the Xmas holidays, our youngest (a PhD student) was home and
mentioned she ate a lot of them. Suddenly Senior Management decides she
wants to try them.
Since we (well I) have been expected to produce a noodle based dish per
week. I’m not complaining, I like the food and it isn’t difficult to cook
etc but why wait 40+ years (we were married in the mid 70’s) to decide you
like noodles!
I cook them in a sauce much like the one you described or perhaps a sweet
and sour one.

Yes, I have done sweet and sour ones in the past, but my tastes seem to go
in phases; and the current phase is for a less sweet version. I’m sure
that I will drift back to sweet and sour soon, when my current fad wanes.
I have always liked noodles, ever since I was introduced to them in a
Chinese restaurant in 1972. As is usual with me, I then developed an
obsession with them and would visit the local chinese take-away three or
four times a week for a while to buy anything with noodles in it.

I thought you may find this interesting/amusing.
Senior Management runs a Brownie Pack and tries to organise
topical/useful themes for her Pack's meetings. As I expect you know, it
is around the time of the Chinese New Year so she is planning a Chinese
food evening. The main dish is Chow Mein, interesting as I tend to do
the Chinese cooking! She has found a recipe (from the BBC website) and
plans to cook it 'live' on the night (they have access to a kitchen at
their meeting place and she has done the required training to cook for
them- she often acts as 'head cook' for pack holidays etc, although the
dishes tend to be traditional fair).

I hope it turns out well.

The BBC recipe suggests adding a tiny bit of sesame oil, and I will try that
next time to see the difference it makes to mine.

Ophelia

2019-02-06 20:17:11 UTC

Post by Brian Reay
<trimmed for brevity>

Post by Brian Reay
I'm a great fan of stews/casseroles etc and shredded meat in
those is
fine. I do eat things like a 'proper' steak but the idea of a huge
steak doesn't appeal. At my Club, I often ask for a half
serving and
sometimes that is a tad too much. Nothing to do with quality
(which is
excellent- it is essentially a dining club)- I just struggle
to eat a
huge chunk of meat. As for chicken or turkey, while I like it
in some
ways, a 'chunk' of chicken/turkey breast is one of my least
favourite
ways to eat meat. Cut the same amount up in a casserole / stew
/ stir
fry.... and I'd love it.
As for 'liquid' - ie sauce (posh gravy as someone once called
it), I
always ensure there is plenty.

I know exactly what you mean about large chunks of meat. They
are rather
off-putting.
Restaurant steaks always put me off, and yet many people regard
those as
the best thing on the menu.

I remember eating in a fish restaurant in Whitstable harbour; maybe it was
the same one?
I can’t remember what we had, but it was not oysters which were
something like £1 each.
There are lots of good restaurants in Brighton. My favourite used to be a
large Italian place with a really laid back atmosphere where we could take
the children and not think they were being ’tutted’ at by pensioner or
snobby diners.
My eldest daughter is coeliac and until the recent gluten-free craze,
Brighton was one of the few towns where there was a decent choice of
restaurants we could go to, and take the grandchildren. The Curry Leaf in
The Lanes was her favourite.