balidey
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| posted on 12/3/10 at 03:02 PM |
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quote:
Originally posted by MikeR
Now any suggestions what you can do with a huge amount of carrots ?
 well......
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MikeR
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| posted on 12/3/10 at 03:30 PM |
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g/f buys frozen herbs - i'm still proving a point by keeping a little herb pot plant alive (about 8 weeks so far) but the frozen stuff really is
damned easy.
Now those carrots?
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steve m
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| posted on 12/3/10 at 03:45 PM |
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did you know a banana is a herb ??
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MikeR
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| posted on 12/3/10 at 03:55 PM |
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it also grows upwards not downwards and ...
90% of people open them the hard way. Watch a monkey open a banana and it does it the opposite to most humans. Don't grab the stalk and try and
break it open. Hold it by the stalk and open it from the other end by squeezing and pulling.
(i still open it by the stalk even through i know this - creature of habit and all that).
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indykid
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| posted on 12/3/10 at 06:23 PM |
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quote:
Originally posted by cd.thomson
quote:
Originally posted by indykid
i like super pork.
bacon, sausage, spam and black pudding with tomato and hp fruity sauce. that was my friday treat last year at work.
now that's filling! add a can of coke and let the cholesterol cough begin
tom
that is literally the best sandwich I have ever heard of.
i've developed all sorts of sandwiches of excess.
when i worked at halfords, the burger van outside used to make me quadder pounders. 4 quarter pounders, with cheese between each, then 2 rashers of
crispy bacon on top. proper job.
i've homemade pound burgers that go in stotties before too. they're ace
it was easier to eat them without getting fat when i was 17. now i'm 24.....i have to limit my intake. especially with beer intake too
back to those carrots though, surely you can chop and freeze them too?
tom
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David Jenkins
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| posted on 12/3/10 at 07:24 PM |
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Yes - chop them up into your preferred size, drop them into boiling water for a few minutes (not enough to cook them fully), drain and allow to cool,
then freeze.
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UncleFista
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| posted on 21/3/10 at 01:50 PM |
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David Jenkins for prime minister !
I've just had a perfect bacon butty, no mess, fuss or desfrosting.
I bought some bacon earlier in the week and froze the rashers seperately in the manner described by our pork-meister.
This morning I took out 2 rashers and bunged 'em under the grill for a perfect Sunday breakfast 
Cheers David, I'd never have thought of that in a million years
Tony Bond / UncleFista
Love is like a snowmobile, speeding across the frozen tundra.
Which suddenly flips, pinning you underneath.
At night the ice-weasels come...
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David Jenkins
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| posted on 21/3/10 at 03:49 PM |
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All credit to the missus for that tip!
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FFTS
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| posted on 23/3/10 at 08:46 PM |
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quote:
Originally posted by David Jenkins
My wife spreads the rashers on a baking tray and freezes them separately. Once frozen they go in a bag with a clip.
Easy to get 1 or 2 rashers out after that!
(we're regression to WI members again...  )
There is help available for OCD you know.. you don't have to suffer online 
I'm sorry but I'm laughing my tits off here and can't believe what I'm reading haha
It's like the W.I. forum but more knowledgable 
Did you know if you put a old penny into a vase of Gerbras they give birth to a Unicorn
[Edited on 23/3/10 by FFTS]
Chris.
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FFTS
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| posted on 23/3/10 at 08:57 PM |
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quote:
Originally posted by David Jenkins
Yes - chop them up into your preferred size, drop them into boiling water for a few minutes (not enough to cook them fully), drain and allow to cool,
then freeze.
I guess you should lay the slices separately on a baking tray then freeze them and finally put them into individual sealable freezer bags so you can
cook EXACTLY the amount of slices you need with your bacon meal?
Chris.
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David Jenkins
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| posted on 23/3/10 at 10:37 PM |
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Oh, do behave!
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iank
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| posted on 23/3/10 at 10:58 PM |
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quote:
Originally posted by steve m
did you know a banana is a herb ??
The edible fruit is actually a berry, though the plant is a tree sized herb.
--
Never argue with an idiot. They drag you down to their level, then beat you with experience.
Anonymous
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iank
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| posted on 23/3/10 at 11:00 PM |
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p.s. the single rasher trick also works for burgers, chicken breasts and sausages
--
Never argue with an idiot. They drag you down to their level, then beat you with experience.
Anonymous
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David Jenkins
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| posted on 24/3/10 at 08:53 AM |
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Don't think I'd risk cooking chicken breasts and sausages from frozen... when the outside's well cooked the inside will still be
stone cold.
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Staple balls
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| posted on 24/3/10 at 09:00 AM |
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I generally find sausages are ok from frozen, you just have to take it slow so you don't end up with something resembling the output of a
crematorium
And a probe thermometer is bloody handy for making sure food is
cooked, without cooking it to death.
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iank
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| posted on 24/3/10 at 09:28 AM |
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quote:
Originally posted by David Jenkins
Don't think I'd risk cooking chicken breasts and sausages from frozen... when the outside's well cooked the inside will still be
stone cold.
Well I was thinking more about the packaging problem if you need one or two at a time, putting the packet in the freezer means you have to thaw them
all at once.
But 30seconds in the microwave and grill slowly and you're be fine. Chicken breasts should be sliced to about 6mm for sandwich duty anyway
[Edited on 24/3/10 by iank]
--
Never argue with an idiot. They drag you down to their level, then beat you with experience.
Anonymous
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Benzine
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| posted on 24/3/10 at 10:01 AM |
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I haven't eaten meat for 6 months and I don't have a freezer. If there's any other way I can contribute to this thread just let me
know and I'll get back to you.
ATB
The mental gymnastics a landlord will employ to justify immoral actions is clinically fascinating. Just because something is legal doesn't make
it moral.
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iank
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| posted on 24/3/10 at 10:08 AM |
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quote:
Originally posted by Benzine
I haven't eaten meat for 6 months and I don't have a freezer. If there's any other way I can contribute to this thread just let me
know and I'll get back to you.
ATB
Any pickling or jam making tips?
--
Never argue with an idiot. They drag you down to their level, then beat you with experience.
Anonymous
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Benzine
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| posted on 24/3/10 at 10:11 AM |
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quote:
Originally posted by iank
Any pickling or jam making tips?
Damson jam is best
The mental gymnastics a landlord will employ to justify immoral actions is clinically fascinating. Just because something is legal doesn't make
it moral.
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David Jenkins
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| posted on 24/3/10 at 12:11 PM |
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This is what happens when you have a wife who is a very good cook! You absorb information without even knowing it...
...my waistline has expanded for the same reason!
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cd.thomson
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| posted on 24/3/10 at 12:39 PM |
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I had a brilliant breakfast sandwich on monday.
I had a dilemma while making it - I only had sliced bread so couldn't produce sturdy wedges to support the hot, greasy contents.
The obvious alternative was toasting the bread to give extra ridgidity but the bread was lovely and fresh.
Heres what I did guys, I toasted one piece of bread and used it as a "club".
bread
brown sauce
black pudding
1 x bacon
1 x sausage, sliced
toast
egg, fried with yolk broken and spread
1 x bacon
1 x sausage, sliced
bread
It was a taste sensation with the added stability to keep it all together!
Craig
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coozer
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| posted on 24/3/10 at 02:57 PM |
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One of
THESE!
is your friend with frozen food.
Nice quick cooking without drying things out.
Handy for nearly everything you'd put in the oven or under the grill
1972 V8 Jago
1980 Z750
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