Yummmmm

[Workingman]

@ Mick.

Been using the bag trick for years.... deffo the easiest and least messy method.

[Kaz]

It was really easy

[Kaz]

As for Mick "You've eaten it all up " I said "No there's one portion left" he said! Yeah right, a ladle full of gravy, two bits of carrot and a shallot

[Workingman]

BTW Kaz, if you are suffering reflux and there is no sign of an ulcer or other tummy problems, just a sensitive tummy, have a word with your GP about Lansoprazole.

I have to take it for the rest of my life because of the damage done by diclofenac, to "cure" another problem, and it is the best thing ever. xxx

[Kaz]

Thanks Frank, will make a note of that for next time I go xx

[Diflower]

Kaz if I reckon there are 4 portions of eg casserole, I ladle it all out at once - one ladle on each plate, 2 in the freezable tub, in turns I allow 'about' 100g raw meat per person but actually reckon on 1lb which is 454g (think of a quarterpounder - that's enough). Obviously if a pack of meat is 500g then I'd probably still do 4 portions.

The beef casserole we had tonight was done like that, but I do adapt a bit. This time, first time round we'd had most of the shallots and all the mushrooms (deliberately, but I'm used to it, it meant there was still half the meat). I stuck a note in saying 'add veg'. So tonight I quickly stir-fried a few mushrooms, a sliced red onion and some red pepper since I had it, and added that mix once the casserole had started bubbling (in the microwave).
The meat and sauce are what you need, so it's always easy, chuck in a few mushrooms (they can just go in as it heats), or tomatoes if you've got them waiting to be used up, etc.

Btw an old Mary recipe I have adds a teaspoon of ground ginger to the flour mix to toss in the bag, it's yum, I can dig it out if you like

[Workingman]

Do you know what surprises me about this board?

We are all of an "age" and we all do similar things that were done by our mums and dads in the ways we prepare and present and also to make things go further or be different...... we even do then with "new" foods from the sub-continent and Orient in similar ways. We adapt things to our likes or dislikes.

I reckon that it is one of the reasons I like cooking so much.

[Diflower]

Believe me WM, my mum never did anything like the things I do
She said I taught her to cook, and was about right

[Workingman]

Ah Di, I spent hours in the kitchen watching mum and getting involved in stirring, beating and chopping things.... I had to stand on a stool tho'.

My passion was removing all the fat and gristle from casserole meat, as she would chuck it all in if left to her own devices.... and we would HAVE to eat it.

[Diflower]

She did teach me how to make cakes
All the rest I learned because from 11 I was a latch-key kid, and home alone in the school holidays.
Then when I was 13 she was in hospital for about 8 weeks, and all my dad could cook was sausages So we both had to learn fast but he never wanted to do it, he only did it because he had to.
After that I kept on, and she got more interested too.