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Use It Up, Don't Throw It Out
Sun 27-Jun-10
11:50 pm
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Danny
Scarborough, England
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Oh, TA, I absolutely adore Chinese crispy duck. It's the best!

Years ago, when I used to be away from home Mon-Fri on assignment, the only pleasure was trying out different restaurants in the evening. Manchester and London were the best for variety. Exeter was not too bad either.

I had a company budget of £25 and I used to break it down in one of three ways:

1 - if a Chinese restaurant, half crispy duck, a nice mixed rice and a bottle of beer (or two) - starter too if within budget

2 - Other restaurants: Bottle of wine (half in the restaurant and half later in hotel), plus whatever meal combo fitted into the budget

3 - Tesco - bottle of really decent wine plus pre-cooked or no-cook dishes - take back to hotel. I could never submit a detailed receipt for these ones!

Bringing this thread back on topic - this evening F slow cooked spare ribs and I volunteered to do the sides. Softened onions, dash of garlic granules, plus whatever was in the fridge. Luckily, a pack of CFC chestnut mushrooms that were two weeks old. Tails chopped off and quartered, with a half tsp of veggie stock in 200 ml of water and with half tsp of mushroom ketchup and quarter tsp of soya sauce. Folded in the cooked rice. Yumm.

You can gently fry up most any "going over" veg to add to rice in this manner. usually we have some peppers - a mix of romano and bell is great - but not this evening.

Never knowingly underfed

Mon 28-Jun-10
5:12 am
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ep
Bulgaria

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Big_LaughDanny said:

Years ago, when I used to be away from home Mon-Fri on assignment, the only pleasure was trying out different restaurants in the evening. Manchester and London were the best for variety. Exeter was not too bad either.

I had a company budget of £25 and I used to break it down in one of three ways:

1 - if a Chinese restaurant, half crispy duck, a nice mixed rice and a bottle of beer (or two) - starter too if within budget

2 - Other restaurants: Bottle of wine (half in the restaurant and half later in hotel), plus whatever meal combo fitted into the budget

3 - Tesco - bottle of really decent wine plus pre-cooked or no-cook dishes - take back to hotel. I could never submit a detailed receipt for these ones!


 Well Danny similar backgrounds egh...and my allowance was £25 too and we seem to have spent it the same way...as for those detailed receipts..., it's amazing what gets camouflaged... Leeds quite good for restaurants if I remember correctly, Houston another good place and as for Copenhagen and Stockholm...now you're talking..MedicineOh the penalties of having to work abroad...Big_LaughBig_Laugh

Who lives long sees much : The diary of my life in Bulgaria

Tue 29-Jun-10
9:23 am
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JoannaS
Latvia

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Danny said:

Drat!

17 - 0 to team TA and Joanna. Big_Laugh


 

Why what did I do (where's that angelic innocent smiley again?) Whistle <---this one looks too guilty

Tue 29-Jun-10
9:50 am
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brightspark
Wilts

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Oh, Joanna - "forgive him, he knows not what he means!" Big_Laugh  Big_Laugh

How about a 'ponder' icon ......

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Tue 29-Jun-10
9:51 am
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brightspark
Wilts

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That's interesting - I saw the 'ponder' icon on my post, and now it has disappeared!!

Sorry about that - maybe there's a block on it somehow?

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Tue 29-Jun-10
10:09 am
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JoannaS
Latvia

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I can see it [Image Can Not Be Found]but can't copy it or post it it would seem. Anyway I shall forgive him.

One thing my hubby is not so keen on but will eat is wheat soup which someone gave me in Cyprus. It is basically wheat, greek yogurt and lemon - beyond that I haven't got a clue but they dry it and then reconstitute it as and when needed but it is strong. Rather than waste it though, I may have some when I am home alone but when hubby is around I just temper the taste with some mashed potato or use it as a base for a sauce for pasta but add plenty of other stuff to it. I_am_Hungry

I have found though that many a disaster is rescuable by the inclusion of something which either disguises the taste or somehow waters it down.

 

Wed 7-Jul-10
2:06 pm
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MaryK

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When making a beef casserole, I take out most of the stock when it is getting close to finished and replaceit with extra wine and water, then use the extracted stock to make French onion soup.  It's absolutely delicious.

Wed 7-Jul-10
2:27 pm
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Danny
Scarborough, England
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What a beautifully simple technique, MaryK, and thank you very much for joining in. Good French onion soup is an absolute joy. Can't wait to try this.

 

Never knowingly underfed

Wed 7-Jul-10
10:00 pm
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Shereen
Near Belfast, Northen Ireland

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What a brilliant idea, Mary! G loves French onion soup but it only ever tastes proper with the traditional stock instead of a cube. I will be trying this! Thank-you. (PS: hello and welcome).

I used up a single, solitary leftover sausage by slicing it and making a wee sandwich for lunch. And an orange that was starting to go hard went into dinner. Which reminds me - I must pop over to the chicken thigh recipe and update it.

Wed 7-Jul-10
11:16 pm
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brightspark
Wilts

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Okay, this one is a bit unusual..........

Hubby has purchased a second-hand rotovator.

It is a Suffolk Punch, aka Qualcast Super Cultivator (Qualcast took them over, I am informed!).

Anyway, thing is, he would like a handbook - user guide - whatever it's called.

Does anyone have one of these that they could/would photocopy** for him, please?

** or even send through e-mail, if that is easier.

Many thanks in anticipation - Cheers

Big_Hug

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Wed 7-Jul-10
11:36 pm
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Danny
Scarborough, England
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BS - I must ask Fiona because she knows of a web site where they have copies of a huge number of instruction manuals to download - for a small fee, I think. We have used it in the past.

Never knowingly underfed

Wed 7-Jul-10
11:44 pm
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danast
Argyll, Scotland

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Wave  What a mine of information this Forum is.  I was sure BS would be out of luck with that request, but someone always seems to have an answer.  Fantastic.  Even if the manual isn't there someone will somehow benefit from the link.

Old teachers never die, they just lose their class

Wed 7-Jul-10
11:45 pm
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brightspark
Wilts

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Cheers, Danny.

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Thu 8-Jul-10
12:19 am
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brightspark
Wilts

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I asked our young French girls what they would like for dinner yesterday.

Their choice: enchilladas (not had them before .... )

I made up a cooked chicken with vegetables mix, and a sauce with white wine to moisten the mix.

Rolled them up, cannelloni-style, and poured a thick cheese sauce to coat it all.

Baked in the oven for half an hour.

They are very filling, and we ended up not eating it all.

Today, for lunch, hubby and I shared the remainder, and I had some large tomatoes which had begun to soften, so made a tomato and onion sauce to accompany the enchilladas, which had dried somewhat.

The result was quite a tasty lunch. Magic

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Thu 8-Jul-10
1:46 pm
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Ruthdigs
Devon

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BS - not sure if here will help but may be worth a try.  Good luck!

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