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Old 07-04-2009, 14:48   #21
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Quote:
Originally Posted by Johnny Vodka View Post
Yeah, I've seen them. I think my dad's talked about microwaved omelette before and even that seems wrong to me.

Sure I read about people buying pre-cracked eggs or something. I mean, how lazy/pointless is that?

http://www.dailymail.co.uk/femail/fo...aking-egg.html
Restaurants often use pre-cracked eggs, normally separated into whites & yolks, easier and cheaper for them.

Last edited by anguk; 07-04-2009 at 14:49.
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Old 07-04-2009, 14:52   #22
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Quote:
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Restaurants often use pre-cracked eggs, normally separated into whites & yolks, easier and cheaper for them.
I'm referring to lazy consumers.
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Old 07-04-2009, 14:58   #23
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Quote:
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Restaurants often use pre-cracked eggs, normally separated into whites & yolks, easier and cheaper for them.
That is so they do not waste yolk when making meringue etc

Even restaurants/pubs are dumbing down
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Old 07-04-2009, 15:17   #24
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In Asda next to the red onions (costing, what, 10-15p each by weight?) you can buy a 45p pack of pre-chopped red onion. There really is no need.
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Old 07-04-2009, 17:17   #25
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And pre peeled carrots - spuds etc have people realy got such little time.
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Old 07-04-2009, 17:28   #26
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With a title like '4 ingredients' you can't really grumble that its a bit ****.
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Old 07-04-2009, 17:28   #27
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It's the same consumers who wont buy knobbly carrots or potatoes which are not round. Tons and tons of food is wasted every year as it's has been decided food has to be perfectly shaped.
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Old 07-04-2009, 18:10   #28
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Must admit, I live on my own and when I look at a lot of these Ramsay/Jamie/Nigella type recipies I find that the cost of all the fancy ingredients means it's cheaper to go and eat in a nice restaurant.
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Old 07-04-2009, 18:15   #29
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I sometimes buy those trays of ready prepared brocolli/cauli because it's cheaper and lest wasteful than buying whole ones and not using them all before they go off

No quicker though because you don't have to do much with them anyway

I don't really use packets or jars. I cook most things from scratch these days (although it's taken me a few years to learn how). The only thing I struggle with is tomato sauce for pasta. I HATE and I mean HATE tomatoes in their basic form although love tomato sauces. I cannot make a sauce from scratch which doesn't make me want to heave. The ready bought ones are less tomatoey somehow so edible
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Old 07-04-2009, 19:37   #30
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Wasn't the whole of the last Delia series about using various pre-made things and putting them together to improve them.
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Old 07-04-2009, 19:47   #31
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Quote:
Originally Posted by Mr Majestik View Post
If any has a spare jar of sauce and a carrot you can buy the book over here.

Four Ingredients
cheers,

actually, checked and there are at least 9 different 4 ingredient books



Ainsely goes 1 better with 5

now 6 ingredients has 41 books.

7 has 33

8 has 18

And at 9 we run out of books, no one wants NINE at all

I'll stick with the famous

How to boil an egg i think.
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Old 07-04-2009, 19:54   #32
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Quote:
Originally Posted by beaky View Post
The only thing I struggle with is tomato sauce for pasta. I HATE and I mean HATE tomatoes in their basic form although love tomato sauces. I cannot make a sauce from scratch which doesn't make me want to heave. The ready bought ones are less tomatoey somehow so edible
Finally someone else who has this problem. I cannot stand tomatoes but really like all of the various tomato sauces and soups. Now this may be down to something as simple as the sauces/soups being rammed full of sugar or salt but at least now I know I'm not alone in the world.
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Old 07-04-2009, 20:44   #33
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Quote:
Originally Posted by bollecks View Post
Must admit, I live on my own and when I look at a lot of these Ramsay/Jamie/Nigella type recipies I find that the cost of all the fancy ingredients means it's cheaper to go and eat in a nice restaurant.
Nah, you are cooking the wrong food. Pork Shoulder with all the trimmings costs less than a tenner as it's usually on offer somewhere. Taste's amazing too. We had never tasted this cut before but after the recent C4 documentary we have it quite regularly now.
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Old 08-04-2009, 09:59   #34
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Originally Posted by MK20 View Post
Finally someone else who has this problem. I cannot stand tomatoes but really like all of the various tomato sauces and soups. Now this may be down to something as simple as the sauces/soups being rammed full of sugar or salt but at least now I know I'm not alone in the world.
Hello fellow tomato phobic

The only other person with the same thing is someone I work with. Until then I thought I was alone.

I can't even bear to touch a raw tomato. I will eat (nearly) anything or at least I'll try it. But I have always had this 'thing' about tomatoes in their basic form.

I don't think it's the sugar/salt - I can't eat high sugar foods, and I don't like highly salted stuff, which is why I don't eat things from jars or packets. I just know if it looks and tastes too much like a tomato I can't eat it
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Old 08-04-2009, 10:06   #35
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I love tomatos but will run screaming from a sundried one. Probably the foulest thing ive ever tasted.
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Old 08-04-2009, 10:06   #36
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I will generally eat anything, but have never been able to cope with mushrooms. I know they are nice and all, and I really feel I am missing out on a wealth of fungi based gastronomic experiences, but I can't hack them!! May be the slug like texture. Not sure.

I'm sure I'm not alone in this!

Last edited by Hangover2004; 08-04-2009 at 10:08.
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Old 08-04-2009, 10:09   #37
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I hated them when i was younger but love them now. Big dirty portobello ones fried with a little bit of salt
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Old 08-04-2009, 10:12   #38
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Quote:
Originally Posted by cjanderson View Post

I'll stick with the famous

How to boil an egg i think.
I put my eggs in cold water in the pan (tend to crack in boiling water), and put it onto boil.
When it starts to boil, I drop my bread in the toaster.
When the bread has toasted, I butter it, and THEN, and ONLY THEN remove the eggs from the water.

Hope this helps.
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Old 08-04-2009, 10:13   #39
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I hated them when i was younger but love them now. Big dirty portobello ones fried with a little bit of salt
You filthy bugger.
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Old 08-04-2009, 10:35   #40
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Rubbish cook books? Try this one:

http://www.lulu.com/content/paperbac...ecipes/4956212

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