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What's for tea?



  • I am going to upset some on here but this is starting to annoy me-I thought this was going to be a nice little thread about what people were having for tea -just a few lines-instead of which it seems to have turned into a crusade of how awful supermarkets are-calling them silly namesimage, what we did in the pastimage,and how bad some people are because they don't cook what is known as "proper food".

    Some of us are on low fixed incomes and poor wages-we cant afford food from the local butcher or the farm shop -farm shops are overpriced anyway-we may eat frozen food, and there is nothing wrong with it,grow what we can, also we may may buy the odd ready-prepared meals .

    Please don't come over all superior -just tell us what you had for tea- briefly-is that too much to ask?

    Buy the way it is Tesco-not Tospots-I work there and feel insulted-it is Marks & Spencer-M&S- not S&M-that is something completely different.

    I am now off to do a shift-have a nice day everyone-I will decide what to have for tea after work.

  • PalaisglidePalaisglide Posts: 3,414

    "Oh dear"  If you say good morning on some threads it will upset somebody and then others will say what was the point of being so brief "good morning how are things the weather is not up to much is it" and on.
    If we say briefly Cottage pie, or Chops, or even cheese and tomato sandwich finish we will soon come to the end of interest and another thread closes.
    Some of the interest is how we cook what we eat and this is often different region to region, north and south.
    A lot of us saw our mothers produce good nutritious meals  On little money from what modern cooks would throw away hence the "offal" chat, good food easily cooked but thrown away or sneaked into some of those cheap pies sold by "err" Tospots and others. They took advantage of things available and yes I do use frozen food as a back up but add taste to it as i go. Ready meals? read the label, it may be quick and easy but my grand kids would not get them from me.
    If you can afford proper butchers bakers greengrocer food shops fair enough use them and I find everything I buy gets eaten not so when I do one weekly shop at Tesco where all the girls know me and we have a good laugh, "Hello, it is nice to see a smile there have been some right grumps through here this morning" and there are lots of things I get there impossible to get elsewhere.
    Cheap? I would compare my shop around bill with a one stop shopper if they wished so would question that.
    Tonight, Braising steak which will cook slowly for two hours then the veg put in the pot and another hour, or is that too much information.


  • pr1mr0sepr1mr0se Posts: 1,185

    Hi Lazy Gardener.  I'm sorry if you find some aspects of this thread difficult.  As Frank has said, I do find it interesting to learn from others, regional variations etc.  Just a simple thing about toad-in-the-hole has inspired one contributor to consider doing what I do - ie put bacon lardons in the dish before adding the batter.  Now - that's a very simple thing, but because of a short discussion about the dish, someone has a slightly different idea that they can, perhaps, adopt (or adapt) for their own cooking.  I don't see that as a problem.

    Re the odd names for supermarkets - it actually makes me smile, and, as one who has patronised Tesco for years, who finds their quality reasonable and consistent, and who retains an open mind about it all, I think it's perhaps not helpful if I am mde to feel that I'm patronising anyone else.  I certainly don't mean to.

    (For the record:  ballotine of pork about which I spoke yesterday:  Tesco's Finest pork fillet picked up from the cheap fridge section where things are sold at a discount because they are nearly out of date.  Pancetta - was on special offer the other week - two packs for £3 I think it was, with a long shelf life and sitting in the fridge awaiting use.  And very tasty it all was, too).

    For all I know, that may just inspire someone to try something similar.  Or not.  But it is no more than a record of the food I cook, and enjoy cooking, more to the point.  I was brought up in the fifties - rationing was still in place at the beginning of the decade, and thrift (how long is it since you heard that word?) was commonplace.  Waste was unheard of - and still is in this house.  I buy wisely, use food carefully and balance the cost over the week.  I budget, and am smugly pleased with myself when I save on costs but not at the expense of taste.  And all this on a fixed income - and a local butcher whose prices are often cheaper than the supermarket, and the quality vastly superior. 

    I won't even begin to talk about my calling the meal "dinner" rather than "tea" incase I am castigated for some perceived insult image.  But I, for one, enjoy reading about others' meals, the range, the diversity and the cooking methods.

    (Frank - braised steak - I've never got it as good as my mum - slow cooked, all day, in the cool section of the Rayburn oven.  It just melted.)


  • PalaisglidePalaisglide Posts: 3,414

    Posh I know what you mean, the steak went in the side oven in a cast iron pot, the heat would probably be around 130c, just steak with water and a stock cube. The veg added later and moved to the main oven 160c for an hour or more and melt in the mouth it did. I start it by browning off add shallots or onion and leave a couple of hours or more add the veg for the final cooking with herbs seasoning and a shot of Yorkshire relish.
    The meat was from my local butcher on offer, I had to go to the supermarket for more things and checked, I had got it £1.30 cheaper.
    One shop will be good for somethings and they make on others, I had to get some potato's there as I was out, they were rotten, may take them back today.


  • sotongeoffsotongeoff Posts: 9,802

    Sorry Frank and Shrinking Violet I am go to have to disagree-I too thought that this thread was just a brief "what I am having for tea"-or "dinner" thread instead it has turned into a cooking masterclass

    I understand that brief messages are not you forte-fair enough each to his own -but it has worked on the weather thread-so it would have worked on her

    Anyway this is an open forum there are no rules-as I said last week on another discussion- it is what you make of it

    Just throwing my pearls of wisdom in-but can soon take them out again.

  • I won't be cooking tea this evening, we are having fish and chips from the chippie.( needs must, we are having some plastering done)

    I buy whatever I can from the independent shops, but use supermarkets as well especially if they have things that are close to their sell by date. It doesn't matter how much money you have it makes sense to buy good quality at the lowest price. Well that's what I was taught.image Surely there is room for everyones opinion?

    Sorry if anyone is offendedimage


  • Matty2Matty2 Posts: 4,817

    We also buy where we can get quality at a reasonable price. I use the garden as much as I can - Curly kale time now I think. I use local butcher/greengrocer because food is good and if you don't use them you lose them. We are also on a fixed budget 

  • PalaisglidePalaisglide Posts: 3,414

    Geoff each to their own and I rarely use the "Fork Handles" as to understand the one liners you need to read pages of it. A little explanation goes a long way.
    My Late Mother in law cooked the same thing on the same day for years, Tuesday mince and dumplings?? the thread would end after one week.
    We can ignore this thread and start a cookery one or continue it is up to the posters, if they want to end this I will start one people need not read if they do not wish to.

    Best laid plans, the braised steak is out of the oven cooling for tomorrow, my Daughter had gone mad in the kitchen when I got there so feasted on home made bread and home cooked ham followed by Frangipani. I have half a cake and half a curd tart for tea so it will be scrambled egg to start then cake and pie.

    PS if you wish to drop this and start a cooking baking "master class" according to Geoff then we will and say how we use our own food and herbs, or even flowers in cooking.

  • Variety is the spice of life so they say. I like to read about how people cook. It gives you different ideas, so if you feel like starting a new thread Frank, go ahead, though I can't see anything wrong with what is posted here. I'll visit both.image


  • Matty2Matty2 Posts: 4,817

    sausages and chips and vegetables - to be decided. WW fromage frais - didn't have it last night

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