OneGuyFromBarlick

The last of the mutton and veggies for dinner and tea. A pick at a bit of chicken for afters.....

There was a little bit of the mutton stew left so for dinner I had this with added peas and a Scotch egg. For tea I had a small bowl of meat pie and peas and then picked on what was left of the half chicken. I was still hungry so I topped up with a scotch egg and brown sauce and an apple.
I am just about to start preparing veggies and meat for the Sunday morning cooking fest on free leccy......

Another major moan from me regarding Garlic.
Staying in a posh city hotel, yet had to walk to a pub for dinner tonight, because the "chef" here could not supply ANY meal without garlic!!!!! Not ONE!
So how much of the "cheffing" is done fresh?
None...according to the kitchen. I do hope the chef's salary reflects that if he/she is only reheating ready prepared elements.
Disgraceful. Woeful in fact.

Eight mutton chops after roasting in cider and simmering in a cast iron pot for three hours. Ready for de-boning and de-fatting. This puts punch in the veggies! I had a meat pie with veggies for dinner and straight veggies for tea as the stew hadn't matured. It will be fine today because the meat and the gravy is in the mix and slow cooking. Amazing how they complement each other given time and gentle heat!

I think I shall make a Pastie Plait today

The mutton and veggies have achieved union and I had it for dinner and tea. I added some chopped tomatoes and peas to compliment it a bit. Wonderful how each stew is subtly different.

Mutton and veggies for dinner and tea and six small water biscuits with cheese for afters and a Russet Apple.
I've just popped a tin of baked beans in the stew to extend it. This changes the texture and taste and is the equivalent of a good meal for 50p. Win win I reckon.....

Mutton and veggies for dinner, Same for tea but a half bowl as I had cracked and bought a bar of chocolate.... Sorry! I am but a weak and imperfect being.

The last of the mutton and veggies for dinner and Cumberland sausage, chips and eggs for tea with soft cheese, water biscuits and small ripe English tomatoes for afters. I think the tomatoes are local, half the price of the normal ones and far more tasty!

I've got all my veggies and meat together for Sunday's cook in. To tide me over I had battered cod and chips for dinner and the same for tea but with a tin of mushy peas. Cheddar on small water biscuits for afters.

I always try to give credit, where credit is due.
Current cooking shows ( UK) seem to rave about Roast Potatoes cooked in Duck Fat.
I bought a small jar of ( French) Duck Fat this morning. ( for about £3.50)
I have to say that I could not taste or view a spot of difference between the Duck Fat Potatoes and those I cook in Rice Bran Oil.
( I was ever so disappointed)
So was Febby. I asked him for a review and he totally agreed.

I had the next doors in for lunch last Sunday. Return fixture for all the kindness they've shown me over a long time. I had a jar of goose fat languishing in the cupboard so I used it to roast some Charlotte potatoes. They were good, but as you say, no better than a cheaper alternative. I made sure they all knew about it though.

Never seen rice bran oil. Doesn't sound very oily. Tizer will explain it.

I went to Ely yesterday, and walking back to the car park (all free !) I smelled the chip shop. They cook in dripping hereabouts, and I couldn't resist. 'Cod and chips please.'
The lady said 'I've put a bit extra in because that fish didn't look too meaty'. '
Thank you' said I.

Took them home - where I saw she had given me two reasonably sized pieces of fish, and more chips than anyone could eat. Refreshed in the Halogen oven for a few minutes - did my best - delicious.

Now back to the straight and narrow.

I agree with you Maz. Far better in the fat from beef I reckon.
David, beef dripping is king I reckon, I wouldn't use anything else. Like you I have tried Goose fat, the only time I can tell the difference is when it has come straight off the goose and is flavoured by the skin. They refine it so much it's like white grease!
I soaked some dried peas and had a Scotch egg with them for dinner, different altogether than straight peas and more filling. For tea I nibbled on a small pork pie and a Scotch egg with HP sauce and then had six water biscuits with soft cheese and herbs and a small local tomato on each of them.....

One of my teenage neighbours and her father have just brought a plate of delicious steamed Chinese dumplings for my lunch. They know my wife is away. Aren't people kind?

How very kind of them, China. Do enjoy. ( they look delicious!)
Ham and Cheese Croissants for us tonight...

What's in them?

Ham and Cheese! ( I sent a pic)
but I think you refer your question to China?...

Maz sent this pic....



Yes, question was for China.....

They are called jiaozi (pronounced jow zrrrr) and have a ground meat and vegetable filling. Lovely with a soya sauce and chopped chives dip.
I'm fed up of eating eggs, our 4 chickens lay 2-4 eggs per day and they're overwhelming me. Poached, scrambled, boiled, fried, omelettes...

Give them to the neighbours!

Good idea, but I don't know which apartment they live in and there are 33 in our building.

Make egg nog.....

Stanley wrote: ↑13 Nov 2017, 04:22 Make egg nog.....

Thanks for the suggestion but I don't drink, just the occasional beer if I'm out with friends.

chinatyke wrote: ↑12 Nov 2017, 13:27 Good idea, but I don't know which apartment they live in and there are 33 in our building.

If you have 32 neighbours I wouldn't have thought you would have a problem in distributing your surplus eggs.

Perhaps everyone keeps a few hens. I'll swap with you China, only one of mine is laying at the moment.