Tell Me Something............Anything!

[Barry]

Not around here, it's only about 5-10% cheaper.

[Macca]

Not around here, it's only about 5-10% cheaper.

I'll check that again when I go in tomorrow but I'm almost sure 5% was over a pound more than 20%

[Mikeandvan]

To hell with authentic recipes! When I make a risotto, I will use either white or brown long grain rice rather than the traditional arborio rice, which I find too 'pudding'-like.

I will also use mince which has no more than 5% fat, despite the fact that mince with a higher fat content has more taste.

LOL, 'when I make a risotto, which is nothing like a risotto'.

[Mikeandvan]

On the subject of home economics, I'll have a roast chicken on a sunday, then chicken soup (bulked out with bulgar wheat or something, and stock made from carcass) for the next 4 days. But I'll then spend £10+ daily in cafes, makes no sense economically, but I just like making use of leftovers. I think if you make food in bulk it really saves money, and time. I use 500g each beef/pork for a ragu, then that last about 4/5 days, break it down and quite a cheap meal individually, and around 200g protein in each serving (raw meat anyway). Mind you when you factor in good quality pasta, cheese, a bit of wine (for the ragu not to drink) it probably adds up, to be honest I don't pay too much attention to cost, I just like simple food.

[Macca]

Personally I can't tell the difference between cheap pasta and the really expensive stuff.

I don't have a freezer so can't bulk-buy meat.

When I was working I'd spend a fiver on a cooked lunch (never made a 'packed lunch' the night before, not once in my life). The way I see it, if I'm working all day, I can pay someone else can do the cooking.

Hot meal for lunch then in the evening I'd just have cold cuts of meat with some bread and cheese. I only had 4 hours between getting in from work and going to sleep so not going to spend an hour of that at the stove.

[Barry]

LOL, 'when I make a risotto, which is nothing like a risotto'.

Who cares? I'm eating it, so I'll make it as I dam-well like.

I was having lunch with a friend in an Italian family-run restaurant. Not recognising anything on the menu, plumped for the risotto. When it arrived I realised my mistake - it had been (correctly) made using arborio rice, and I didn’t enjoy it.

[Barry]

I'll check that again when I go in tomorrow but I'm almost sure 5% was over a pound more than 20%

I've just has a look at the price for 450g minced beef in my local Co-op:

£4.50 for 5% fat and £3.35 for 15% fat content. So the fattier mince is 25% cheaper, or as you say just over £1.

The figures I had in mind were for 5 and 10% fat levels, but the Co-op now no longer offers the 10% option.

[Pigmy Pony]

River and sea cruises are the most polluting forms of holiday pastimes. That aside, would you want to spend your holiday in a floating block of flats?

I'll let the good people of Manchester answer that, though I gather they weren't too thrilled.

[Pigmy Pony]

Surely you're due some of that?

No, I let the ex keep that, knowing that it would end up with my daughters anyway. I would never have considered selling the house from under her, I couldn't live with myself if I'd done that.

[Pigmy Pony]

To hell with authentic recipes! When I make a risotto, I will use either white or brown long grain rice rather than the traditional arborio rice, which I find too 'pudding'-like.

I will also use mince which has no more than 5% fat, despite the fact that mince with a higher fat content has more taste.

Yes Anita does exactly the same - as you say less tasty but way more healthy.