Rustlers Burgers
- Thread starter BigM
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I agree Red, but a lot of people really don't have the money to go out and buy £15 worth of spuds (cheaper down here BTW
), don't have the money up front to buy the ingredients in the first place. Look in your pantry, or mine, full of stuff, different oils, coffee, sugars of diffferent types, herbs, spices et al, then add up what that would cost to set up from scratch. Pop into Tesco/Asda etc an buy a bag of lentils, split peas, pearl barley, butter beans, dried peas, stock cubes, flour, oil, salt. I've just spent ten minutes on the Tesco site, just the very basics without any meat or fresh veg bar spuds and its £17 already so if your food budget is £25 for the week your stuffed. We're the lucky ones mate.With that I'm off to cook for when SHMBO gets home, Chicken wrapped in smoked bacon, backed taten and green salad with an olive oil and tarragon dressing accompanied by a glass on crisp dry white wine, life must go on.
.........and most houses really aren't set up to store two bags of spuds.
I use big trugs filled with peat, but I have a garden and room for sheds, my son who lives in a flat in town certainly doesn't.
Fat is an important bit of the whole dietary thing. I don't add any butter, I do use olive oil to fry the onions and mushrooms though, sometimes peppers and chillies, but the mince is just rump steak put through the mincer.
The tofu version is even lighter in fat.
Sour cream and grated cheddar is added to the individual's taste.
I don't cook with salt, but I do add it to my portion. HWMBLT and Son2 don't feel the need to add any more, but I reckon spuds need it.......and my blood pressure is better than theirs
I reckon anyone who works hard enough that they can taste the salt on their skin, can have it with dinner
I'm an old fashioned housewife, mince comes with fat; the thought of serving up meat that's %aged is a total anomally It just comes in different cuts from different variety of beasts. The local butchers sell Aberdeen Angus, so that's what HWMBLT gets served. That said, venison shoulder makes good mince too.
cheers,
Toddy
I use big trugs filled with peat, but I have a garden and room for sheds, my son who lives in a flat in town certainly doesn't.
Fat is an important bit of the whole dietary thing. I don't add any butter, I do use olive oil to fry the onions and mushrooms though, sometimes peppers and chillies, but the mince is just rump steak put through the mincer.
The tofu version is even lighter in fat.
Sour cream and grated cheddar is added to the individual's taste.
I don't cook with salt, but I do add it to my portion. HWMBLT and Son2 don't feel the need to add any more, but I reckon spuds need it.......and my blood pressure is better than theirs
I reckon anyone who works hard enough that they can taste the salt on their skin, can have it with dinner
I'm an old fashioned housewife, mince comes with fat; the thought of serving up meat that's %aged is a total anomally
It just comes in different cuts from different variety of beasts. The local butchers sell Aberdeen Angus, so that's what HWMBLT gets served. That said, venison shoulder makes good mince too.cheers,
Toddy
Venison is lovely - better still in a pasty with swede and black pepper ...mmmmm
I used to keep spuds in a plastic dustbin on some old straw on the rusting balcony of my flat. So long as its cool, anywhere outdoors will do. Granted if you have no cool space it can't be done - thats the perils of city life I guess
I used to keep spuds in a plastic dustbin on some old straw on the rusting balcony of my flat. So long as its cool, anywhere outdoors will do. Granted if you have no cool space it can't be done - thats the perils of city life I guess
Just done some research. I can't find oven chips in Asda (random website) cheaper than £1 a kilo. Basic spuds are less than 40p a kilo.
That says is all to me about being able to afford stuff. More than twice the food - and better for you.
That says is all to me about being able to afford stuff. More than twice the food - and better for you.
I wouldnt touch one with a barge pole. I dont buy it that you cant eat healthy for cheap. a trip to Tesco at 10pm usually gives enough heavily discounted stuff to fill the freezer. Granted if you dont have a freezer it could be difficult. One of the big issues as i see it is folk invest in cheap trash to feed their kids but drop a fortune on smokes, alcohol and sky tv. Go figure!
Exactly, fat has been been the butt of a lot of bad press but it's essential and a perfectly healthy part of our diet. I've heard that a scapegoat was needed for why people were getting fat, sugar was the main culprit but the corn syrup lobbyists in the US managed to shift the blame on fat instead.
Look at first nations people and native Siberian people who live in very cold regions, they eat massive amounts of meat and fat makes up a large portion of their diet yet they seem to be perfectly healthy.
Don't look here then
Theres another cheap food....home made fruit cake warm from the oven......cheap as anything.
Theres another cheap food....home made fruit cake warm from the oven......cheap as anything.
fat was the recognized culprit as far back as the late 1940s; at least 3 decades before the switch from sugar to high fructose corn syrup. And there is no corn syrup lobby (corn prices are determined by stock market gamblers bidding on "futures." It has absolutely nothing to do with any real world factors oddly.
Corn farmers could care less whether their crop gets used to make corn syrup or cattle feed. To them, corn is corn, is cash. Likewise with processors making corn syrup from the corn; they could care less if it goes into sugary soft drinks or cattle feed (and yes it's replaced molasses as a major component in cattle feeds) Either way it turns into cash.
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Don't look here then
Theres another cheap food....home made fruit cake warm from the oven......cheap as anything.
Cheap? Maybe. But it drives my blood glucose out the roof.
I will generally add some cheese to a vegetable chilli but not to a meat based one for that reason
I usually don't add the cheese either Red. But it is fairly common.
......Fat is an important bit of the whole dietary thing. I don't add any butter, I do use olive oil to fry the onions and mushrooms though, sometimes peppers and chillies, but the mince is just rump steak put through the mincer.....
...I'm an old fashioned housewife, mince comes with fat; the thought of serving up meat that's %aged is a total anomally
I wasn't referring to % aged Toddy. Rather it's the percent fat in the meat. It's on the labels now over here (has been for about 25 years or so) Ordinary ground beef is such as we grew up with is about 80/20 (80% lean to 20% fat ratio) the next leaner grades are 90/10 then 97/3. Obviously the leaner the healthier but equally obviously the fatter the richer the flavor.
Yes we can get specific cuts ground (they come either ground to order or often the more popular one will be pre-packaged) The most popular (and hence most likely to be pre-packaged) are:
1) Ground chuck (usually close to that 80/20 lean/fat ratio)
2) Ground sirloin being next leaner and then
3) Ground round being among the leanest.
Yes venison makes a good mince (in fact here in the Gulf South where our deer are relatively small most of the animal gets ground into mince or sausage) But usually we add beef or beef suet back into the venison mince just for the purpose of adding back fat (and hence flavor) Likewise with venison sausage, we add back either pork lard or pork meat into the mix for the same reason.
I have some venison in the fridge now that was given to me by the farmer who leases my land. He killed it about a week ago (on said land) He added very good quality Boston Butt back into the sausage mix and ground beef into the mince. The backstrap on the other hand is pure venison steak. I'm having that Tuesday night with conbread dressing (stuffing) and collard greens with peppered vinegar (the vinegar from a jar of pickled jalepenos)
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That one puzzles me as Subway bakes their own bread fresh daily and used only fresh deli meats.
Don't look here then
Theres another cheap food....home made fruit cake warm from the oven......cheap as anything.
Looks good
I'll raise you chocolate chip muffins, with chocolate (real chocolate 90% stuff) orange oil and cream topping
I made a dozen for afternoon tea, but they've guzzled most of them
and neither of them's fat but they do like home baking cheers,
M
Weirdly I'm not big on chocolate....I'll have extra orange cream please on mine
BBs mum is a master baker...does wedding cakes and stuff....always brings me something. My new favorite is a german moist cinnamon apple cake with icing sugar over...
I turn into Golum hiding it from everyone else and crooning "preciousssss" when I get it
BBs mum is a master baker...does wedding cakes and stuff....always brings me something. My new favorite is a german moist cinnamon apple cake with icing sugar over...
I turn into Golum hiding it from everyone else and crooning "preciousssss" when I get it
Sorry Santaman2000, I ought to have made myself clear.....I haven't a clue what percentage of the meat is fat, I judge it on what beast it came from and how it looks and cooks, iimmc.
I don't think I've ever seen meat labelled with a fat % on it, that's all.
My friendly neighbourhood poacher (different thing entirely over here, I hasten to add, I remember the last conversation) adds the fat from pope's eye steak to the venison shoulder meat when he's making sausages.
Tbh, I don't think that there are many foods that are intrinsically 'bad' for us, our entire system is built to make use of the best that we can cherrypick, and that's a huge variety. I do think that too much of any one kind isn't good for us though, and I think seasonality is much overlooked.
The five a day guideline was a good starting point to get folks thinking about it, but there are a lot of people still needng to take it to heart......that said, we've never had such a variety available to us, but many folks still find it too expensive.
cheers,
Toddy
I don't think I've ever seen meat labelled with a fat % on it, that's all.
My friendly neighbourhood poacher (different thing entirely over here, I hasten to add, I remember the last conversation) adds the fat from pope's eye steak to the venison shoulder meat when he's making sausages.
Tbh, I don't think that there are many foods that are intrinsically 'bad' for us, our entire system is built to make use of the best that we can cherrypick, and that's a huge variety. I do think that too much of any one kind isn't good for us though, and I think seasonality is much overlooked.
The five a day guideline was a good starting point to get folks thinking about it, but there are a lot of people still needng to take it to heart......that said, we've never had such a variety available to us, but many folks still find it too expensive.
cheers,
Toddy
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Aye, nowadays, when they're filling up on modern foods.
Previously their life expectancy seems to have been the equal of everyone else's.
I actually watched (yeah, I know, that's once in a blue moon occurance) a programme about a walrus hunter from out the backside end of Russia, who only ate walrus, guts and all and seabirds. Fit as a fiddle that old man, still climbing cliffs and hunting for his dinner. He said that it used to be common.
cheers,
M
Previously their life expectancy seems to have been the equal of everyone else's.
I actually watched (yeah, I know, that's once in a blue moon occurance
) a programme about a walrus hunter from out the backside end of Russia, who only ate walrus, guts and all and seabirds. Fit as a fiddle that old man, still climbing cliffs and hunting for his dinner. He said that it used to be common.cheers,
M
