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Your Frugal Kitchen Tips?
Sat 16-Jun-12
11:11 am
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Aly
Normandy France

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I freeze citrus skins ready for using in marmalade.

Trying to enjoy life as it is

http://www.letertregites.com

Sat 16-Jun-12
11:16 am
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Rob12
London, UK

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Aly said:

I freeze citrus skins ready for using in marmalade.

Something I shall have to try. It has never occured to me to do this but they will take up less space than the bottled marmalade does and take the pressure off getting the years supply made in January (what I do currently).

Sat 16-Jun-12
11:23 am
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Terrier
York

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I do likewise Aly, and the same about if I don't need one bit I freeze the other, especially juiced lemons, I chuck the body of the lemon in the freezer and then add it to the next batch of boiled up oranges/grapefruits or whatever for the next marmalade (or jam), it all adds to helping with the set. (I take it out before cutting the fruit up if it's been squeezed and zested)

Sat 16-Jun-12
5:04 pm
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irist
Cornwall UK

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Sue, I understand your take on eating butter and saturated fats.  I, too, love butter BUT the heriditary cholesterol problem I have means my liver makes too much cholesterol and lipids.  These are what cause blocked arteries.  My brother died aged 32 of a heart attack. My father had several heart attacks and a major stroke; my mother died of a massive heart attack.  I take two tablets daily to lower my cholesterol and lipids and I've made it to almost 64.  I intend to last as long as I can.  My husband has the same problems so it's easier to prepare identical meals.  When we are out we don't make a fuss if served what are obviously sat fat food.  We just adjust what we eat afterwards.  I've adapted our favourite recipes to include eg half-fat cheese or I substitute parmesan and use less because I really would miss the taste of cheese.  I suppose it's no different really than eg a diabetic or gluten intolerant person being careful.

Sat 16-Jun-12
5:42 pm
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Sooliz
Somerset

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Iris, thanks for the explanation and I am sorry to hear of your family history.  I am fortunate in that there is no history of heart attacks or strokes, or indeed any major illness really, in my family.  I've only been diagnosed with my various health problems within the past year and am still on a learning curve - I do lots of research as I don't necessarily agree that doctors always know best.  As an example, my GP is extremely hot on prescribing statins (I am aware that there is a big NHS drive to get all people over the age of 45 whose cholesterol is above 4 onto statins) - however, having read up a lot about statins and got advice from people more knowledgeable than I, I refuse to accept them.  As I mentioned before, my cholesterol level has come down almost a whole point in the past 3 months and is now at a normal level, despite my consumption of certain high fat things.  And in spite of this, my GP placed a note on my blood test results this week to get my diabetic nurse to try to persuade me - sorry, discuss with me! - to take a statin.  No way will I agree to that.

We each have to do what is best for us.  I hope you continue to enjoy good health into a ripe old age, Iris, as I intend to do also.  Thank you again for taking the trouble to explain big_hug

 

TA, sorry, I've really derailed this topic now embarassed.  If you want to move posts to another, better suited, forum, feel free.  Or tell me to shut up big_laugh

learning to love veg…..except celery :-O

Sat 16-Jun-12
5:58 pm
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Toffeeapple
North Bucks

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Well, you could tell us a frugal kitchen tip - that might straighten it up a bit?tongue  For example, when I buy a cauliflower, there is too much for me to use up all at once so I trim the stalk and put it in some water to stay fresh until the next time I need it.

I'll try that again!

Sat 16-Jun-12
6:03 pm
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Sooliz
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Ah!  Cauliflower, now you're talking!  I save all the core bits (of broccoli too), freeze them and when I have sufficient I make soup out of them.  I use bacon stock saved from boiling a gammon joint to make the soup, it goes especially well with cauli.  How's that? laugh

learning to love veg…..except celery :-O

Sat 16-Jun-12
6:14 pm
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Toffeeapple
North Bucks

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Brilliantly obfuscated!  I tend to chew on the cores of those two, so much flavour in them and a fantastic texture too.

I'll try that again!

Sat 16-Jun-12
7:23 pm
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Rob12
London, UK

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You can also just peel the broccoli stalks, dice them and toss into a salad - no one will quite know what they are but they do taste delicious.  For us the cauliflower 'heart' is the bit to fight over at dinner - it is the sweetest part of the vegetable.

Sat 16-Jun-12
7:27 pm
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Toffeeapple
North Bucks

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I've cooked peeled broccoli stalks before now, they are delicious cooked too.

I'll try that again!

Sat 16-Jun-12
7:30 pm
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Danny
Scarborough, England
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Speaking of cauliflowers, we made the discovery only last year that the littlest florets are delicious in salads as Rob described.

I am racking my brain(s) to think of a single frugal kitchen tip to contribute doh 

Other than using those polythene ice cube bags to freeze mini-portions of good stock like your basic chicken stock etc. But that's nothing new I guess. 

I do rinse out and dry the gripseal bags that we freeze our leftovers in, or that we use to split some large-ish bargain CFC finds into meal sized portions.  

Never knowingly underfed

Sat 16-Jun-12
8:31 pm
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Xahha
Suffolk

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We have frozen unfinished wine and kept it for cooking later rather than let it spoil- put it in to those ice cube bags so it can be portioned out later.

 Are we having fun yet? I am!

Sat 16-Jun-12
11:37 pm
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Toffeeapple
North Bucks

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The Liquineer said:

We have frozen unfinished wine and kept it 

You and S are really weird if you have left over wine! ponder

I'll try that again!

Sun 17-Jun-12
7:17 am
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Aly
Normandy France

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Funny I looked at that post and my fuzzy brain couldn't compute it. Over the years we have been given two fancy stoppers for wine bottles but they have never been used. I used to keep those little bottles in the cupboard for cooking.

Trying to enjoy life as it is

http://www.letertregites.com

Tue 28-Aug-12
11:38 pm
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tanyalbeck
United Kingdom

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I just stumbled on this site and had to join after reading this!!! wave

Back to the lemons... use juiced lemons covered in salt to exfoliate elbows and knees. I tend to have too much zest (I love lemon juice!) which I dry in the oven (or the radiator in winter) then grind to a powder and add to my washing powder or fabric softenner. frankly it looks so nice you could jar it as a gift or use it for anything!!  Yum.

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