Way back in those Babby Belling days (passim) someone hit on the idea of adding curry powder to baked beans: it gave a whole new life to end-of-the-month beans on toast. Then Heinz got clever and started doing them in the can, but they added raisins too, a truly terrible idea that I hope has [...]
Archive for the ‘Left-overs’ Category
There’s been much about this week on how much food goes to waste, and our own experience is that far too much languishes at the back of the fridge when the weekly restock happens. Today it was clear that with what was leftovers, and not likely to be used, there was plenty to start a [...]
It’s been a theme of the week, raiding the freezer, but then that’s what advance cooking and planning is all about.So after a truly hectic day – all morning fighting a licensing application as the standard bearer for hundreds of residents opposing a 120 hour a week ‘social club’ extension, followed by a long telephone [...]
Turns out today was a double leftovers, so not much cooking involved, but non the less memorable for that.We don’t normally do lunches together when I’m working – the office is just five minutes walk – as our body clocks don’t seem to say ‘food’ at the same times during the day. So my eye [...]
The kitchen was a disaster zone, what with re-painting and stuff going on all around. Food planning as you have seen, had fallen off the radar, with meals out, and too often taken on the run. So a look in the ‘fridge revealed any amount of ‘left-overs’ that needed attention and a couple of hours [...]
We noted earlier that the organic chicken hadn’t lived up to its potential when roasted. It needed a second chance. So yesterday it was stripped from the carcass and every bit of bone and skin went into the stockpot with carrots and onions, bay leaves (home dried), peppercorns and water. Forgotten about on a bubbling [...]
The Art of Festering – and nearly instant food
Posted: September 18, 2007 in Lamb, Left-overs, Quick and easyMentioned this notion before: that some things are best left to their own devices to develop taste and unctuousness by natural processes. This is probably akin to the biological and physical actions called ‘rotting’ in other situations, but let’s not dwell on that.Supper tonight was a perfect example of many things: the virtue of making [...]
