• Welcome to this forum . We are a worldwide group with a common interest in Birmingham and its history. While here, please follow a few simple rules. We ask that you respect other members, thank those who have helped you and please keep your contributions on-topic with the thread.

    We do hope you enjoy your visit. BHF Admin Team

Soaring Food Prices

  • Thread starter Thread starter harborne
  • Start date Start date
David,Don't know about "new men",I think it's more about self preservation.Blokes should be able to take of themselves,not moan it's "woman's work".
 
I bought a little pot of lentil, sage and tomato pate at the health food shop today. It was delicious. Now I'm experimenting with making my own. It's good on toast---and cheap!
 
Last edited by a moderator:
Ray, originally I was "old school". My wife (then) did all the cooking with me making the odd "special" like a nice curry or some fancy dish. I enjoyed cooking but never did my fair share. It all changed when we split up. I just thought I'd like to do more. Since getting re-married I've continued to do most of the cooking by far. I just leave the ironing to my wife, can't stand it!!!
 
Can't fault Pete exept in the kitchen but then again he's only ever tried once a balti watching the video and pausing it. It was lovely but I was given my orders as not to interfere but every five minutes it would be "have you got a sec love". When I was in hospital he cooked sausage egg and chips. The sausage and chips went in the chipper [at the same time] and the egg in the pan thank goodness. Tell a lie he cooked a cheese ommlette a couple of weeks ago for me to come down to the kitchen full of smoke. He said he couldn't get the eggs to bind. He had mixed it as for scrambled eggs but I hadn't the heart to tell him. I ate it hence to say. Jean.
 
We got a tray of those Lidl strawberries this weekend too Pete. Not one has been wasted, good flavour and plenty for 4 adults and two kids. And a few lefttover to go in tomorrow's porridge too! Was very impressed

We get locally smoked haddock and smoked salmon from a smokehouse (its a smokery in someone's back garden!). Nothing added and, although it's expensive, it's well worth the outlay.

We have smaller portions to afford itl It's a question of adapting I think.
 
Vivienne14 said:
We got a tray of those Lidl strawberries this weekend too Pete. Not one has been wasted, good flavour and plenty for 4 adults and two kids. And a few lefttover to go in tomorrow's porridge too! Was very impressed

We get locally smoked haddock and smoked salmon from a smokehouse (its a smokery in someone's back garden!). Nothing added and, although it's expensive, it's well worth the outlay.

We have smaller portions to afford itl It's a question of adapting I think.
Click to expand...
We have two smokers, one quite large. We smoke everything except beef. We try to use the large smoker to cook pork shoulder 2 at a time, we pull the pork and freeze. At the same time we smoke a couple of racks of ribs, they take about 6 hours vs 13 or 14 hours. Both are inexpensive cuts of meat and go a long way.
 
Vivienne14 said:
We got a tray of those Lidl strawberries this weekend too Pete. Not one has been wasted, good flavour and plenty for 4 adults and two kids. And a few lefttover to go in tomorrow's porridge too! Was very impressed

We get locally smoked haddock and smoked salmon from a smokehouse (its a smokery in someone's back garden!). Nothing added and, although it's expensive, it's well worth the outlay.

We have smaller portions to afford itl It's a question of adapting I think.
Click to expand...
i think it is a great idear of lidl it helps folk on low income and saves waste. glad you enjoyed them there strawberries Viv

Smoked Haddock and Poached Eggs:yum:yum​

 
Richard Dye said:
We have two smokers, one quite large. We smoke everything except beef. We try to use the large smoker to cook pork shoulder 2 at a time, we pull the pork and freeze. At the same time we smoke a couple of racks of ribs, they take about 6 hours vs 13 or 14 hours. Both are inexpensive cuts of meat and go a long way.
Click to expand...
i am not too keen on some smoked food ie. bacon
 
mw0njm. said:
i am not too keen on some smoked food ie. bacon
Click to expand...
Bacon for some reason you have to be careful not to over smoke, like fish and poultry including chicken and turkey. Also the type of wood used can drastically change the flavor. My favorite woods for smoking are apple and cherry. I do use hickory for brisket. Brisket and pork shoulder go for about 13 hours plus at 250f, chicken and fish usually 2 to 3 hours ar 225f.
 
Richard Dye said:
Steve, do you smoke your own meats?
Click to expand...

I built a cold smoker many years ago, Richard, and smoked meat and fish, using apple wood chips.

Pigeon breasts were made into an excellent pate.
Hard boiled eggs, shelled of course, given a couple of hours cold smoked, were superb on brown bread and butter, with some white pepper.

I gave the smoker to a friend when I moved up to Scotland.



Steve.
 
NOTSHARP said:
I built a cold smoker many years ago, Richard, and smoked meat and fish, using apple wood chips.

Pigeon breasts were made into an excellent pate.
Hard boiled eggs, shelled of course, given a couple of hours cold smoked, were superb on brown bread and butter, with some white pepper.

I gave the smoker to a friend when I moved up to Scotland.



Steve.
Click to expand...
I haven’t tried hard boiled eggs. I will add to the list! Do you have someone in Scotland that smokes for you?
We smoke a lot of pork and chicken thies. Brisket is good but such a large piece of meat and does not freeze the same as it tastes righ5 off the smoker.
 
Richard Dye said:
I haven’t tried hard boiled eggs. I will add to the list! Do you have someone in Scotland that smokes for you?
We smoke a lot of pork and chicken thies. Brisket is good but such a large piece of meat and does not freeze the same as it tastes righ5 off the smoker.
Click to expand...

The Boss is not overly fond of smoked food, so I rarely have any now. I do buy some when I get the chance, especially Game.

I have dry cured Venison in the past, which was a great success.

As I was typing the above, my neighbour called in with these for me.



Always welcome.


Steve.
 
You must log in or register to reply here.
Back
Top