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Post by Deleted on Dec 8, 2020 19:43:58 GMT
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Post by Deleted on Dec 8, 2020 20:16:51 GMT
Vegetarian sushi , home made(don't faint) potato wedges par boiled and roasted in the oven and salad with local bakers malted bread to make potato wedge butties.... yummy... then fresh fruit salad and a mix of natural oat yoghurt and Alpro nat yoghurt... I like oven roasted food but unfortunately roasting absolutely hammers the Calor Gas bottle, if I was to roast, say, a chicken then the gas would cost more than the chicken. It doesn't help that my gas locker can only fit the smallest, 4.5kg gas bottles, it wasn't built as a liveaboard boat although in most other ways it is fine for liveaboard life. At this time of year I tend to cook using the multifuel stove, a pan of stew on the top and potatoes wrapped in silver foil in the ash can sort of thing. Although I can go days without eating a hot meal even at this time of year, I'll take a sandwich and some crisps or biscuits to work and when I get home it's normally too late to eat as I don't normally eat anything substantial after mid-afternoon as it just gives me indigestion. You may be a good candidate for transferring from a larger bottle. @gazza knows about this. Buying the little 3.9/4.5 bottles is a very expensive way to use calor gas.
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Post by thebfg on Dec 8, 2020 20:24:38 GMT
Especially when he could get a proper massive one on the bank and just top up as and when.
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Post by patty on Dec 8, 2020 20:25:05 GMT
Ive only ever used the top oven at home....the bigger bottom oven is still as clean as the day it was fitted... Gonna see how long I can go without using it...... It amuses me
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Post by Deleted on Dec 8, 2020 20:38:15 GMT
Especially when he could get a proper massive one on the bank and just top up as and when. That's what I was thinking, a 48kg bottle built into a little shed made of pallet wood and roof shingles. I think they have to be upside down but that is not beyond the wit of man to arrange. The other approach I find quite interesting is to buy an old LPG vehicle tank, put it in the boot of car, fill at petrol station which does LPG, bring back to outside the boat and use that for refilling the little bottles. Maybe this is all getting too complicated.
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Post by Deleted on Dec 8, 2020 21:15:44 GMT
Cheap Polish super-strength lager and half a bag of Walker's Max Strong hot chicken wings potato chips. If I get peckish later I might have some Marmite on toast. Better than fish finger sarnies I guess
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Post by Mr Stabby on Dec 8, 2020 21:21:16 GMT
Cheap Polish super-strength lager and half a bag of Walker's Max Strong hot chicken wings potato chips. If I get peckish later I might have some Marmite on toast. Better than fish finger sarnies I guess Fish finger sandwiches are delicious, especially topped with melted Camembert cheese and a light sprinkling of white pepper.
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Post by JohnV on Dec 8, 2020 21:29:25 GMT
Better than fish finger sarnies I guess Fish finger sandwiches are delicious, especially topped with melted Camembert cheese and a light sprinkling of white pepper. s'pose that would count as a substatial meal ...... but I'm not sure half a bag of crisps and marmite on toast does
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Post by quaysider on Dec 9, 2020 6:08:34 GMT
I'm a bit late here but last night, I made a lovely onion gravy to accompany some "yellow sticker" pork and apple sausage and mash (foraged from S & M). The gravy was Lurvely... the sausages, a bit of a disappointment so quite relieved they were massively reduced.
Gravy recipe below:
(56 grams) unsalted butter 2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces) 2 teaspoons sugar 1/2 cup red wine 2 sprigs fresh thyme 1 large sprig fresh sage 2 cups strong beef broth 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon prepared yellow mustard 1/4 teaspoon freshly ground black pepper 1 tablespoon dark balsamic vinegar 1 tablespoon cornstarch dissolved in 1 tablespoon water 2 tablespoons cold unsalted butter
1. Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired
PS - I wouldn't bother with the last 2 tablespoons of butter - it tasted fine without it and was just lardy calories added that I should have avoided.
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Post by Mr Stabby on Dec 9, 2020 7:53:56 GMT
I too make a wicked gravy and following on from Quaysider's example I'll share my recipe here.
1. Put a spoonful of gravy granules in a mug.
2. Fill mug with boiling water.
3. Stir.
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Post by patty on Dec 9, 2020 8:06:16 GMT
I too make a wicked gravy and following on from Quaysider's example I'll share my recipe here. 1. Put a spoonful of gravy granules in a mug. 2. Fill mug with boiling water. 3. Stir. thats how I make gravy....and only if guests are present cos I don't like gravy means my tin of gravy granules is somewhat ancient
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Post by Deleted on Dec 9, 2020 8:12:19 GMT
I'm a bit late here but last night, I made a lovely onion gravy to accompany some "yellow sticker" pork and apple sausage and mash (foraged from S & M). The gravy was Lurvely... the sausages, a bit of a disappointment so quite relieved they were massively reduced. Gravy recipe below: (56 grams) unsalted butter 2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces) 2 teaspoons sugar 1/2 cup red wine 2 sprigs fresh thyme 1 large sprig fresh sage 2 cups strong beef broth 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon prepared yellow mustard 1/4 teaspoon freshly ground black pepper 1 tablespoon dark balsamic vinegar 1 tablespoon cornstarch dissolved in 1 tablespoon water 2 tablespoons cold unsalted butter 1. Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired PS - I wouldn't bother with the last 2 tablespoons of butter - it tasted fine without it and was just lardy calories added that I should have avoided. You bloody northerners with your gravy, that's called a sauce round here!
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Post by Deleted on Dec 9, 2020 8:13:03 GMT
Well the dumplings turned out lovely, got a bowl for lunch today also, win!
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Post by jubjub on Dec 9, 2020 13:21:27 GMT
Yesterday proper( non yellow) smoked haddock with homemade potato and leek gratin Today homemade pizza with smoked mozzarella and brie rocket and homemade truffle and artichoke pesto.
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Post by Deleted on Dec 9, 2020 13:41:46 GMT
Yesterday proper( non yellow) smoked haddock with homemade potato and leek gratin Today homemade pizza with smoked mozzarella and brie rocket and homemade truffle and artichoke pesto. Sounds lovely! I am planning to purchase one of these in the coming days, will fit perfect in our bbq shack come bar at the bottom of the garden. uk.ooni.com/collections/shop-allTonight is Spag bol, mrs loves it, I'm not that fussed, but I do like to make the sauce from Passata, cant stand jar sauce, also like to add a herb blend I picked up, got a nice bit of heat to it, couple of slices of garlic bread to boot. Screwed up this year and didn't grow enough basil and tomato's, usually end of the summer I cook down the peeled toms and add basil and then freeze, perfect for winter sauces!
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