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The food industry are very good at producing stuff that hits the spot and keeps you wanting more, so you buy more. And even better for them, they can produce that food very cheaply too!
High sugar, high salt, high fat contents and low fibre and protein content.
Before the cost of living crisis, the cheapest 8 hot dogs in a can were 44p.
Now that same brand are between 70p and £1.
High sugar, high salt, high fat contents and low fibre and protein content.
Before the cost of living crisis, the cheapest 8 hot dogs in a can were 44p.
Now that same brand are between 70p and £1.
A golf buddy calls cheap sausages "mystery tubes"
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Had a lovely meal at our local Chinese with a hint of 5 spice last week and it inspired me to make a couple of home made versions. The first one used up a pile of cauliflower greens that I shredded finely and the second used up a load of sprouts and a bit of broc we hadn't cooked from Christmas. In each case I mixed in ground ginger, ground garlic and ground 5 spice.
Then I added a splash of light soy and served with some boiled brown rice.
The brown bits you can see are fake meat...
Then I added a splash of light soy and served with some boiled brown rice.
The brown bits you can see are fake meat...
Ribeye, Chips, button mushrooms, peas and a fried Tommy.
Av had her second go, at concocting gravy on Sunday, to go with some chicken from the week or two before. It turned out OK, She claimed to have used a stockpot, combined with gravy granules. Her previous attempt proved to be far to salty, even with no salt added.
We've tried the ready-made gravies, and not been that impressed by those we have tried. Likewise, the Bisto gravy granules.
Today, third try, is beef gravy - she made to warm up later, to go with our local butchers beef pies, mash, and cabbage. A quick taste of the gravy, suggested it was not bad.
We've tried the ready-made gravies, and not been that impressed by those we have tried. Likewise, the Bisto gravy granules.
Today, third try, is beef gravy - she made to warm up later, to go with our local butchers beef pies, mash, and cabbage. A quick taste of the gravy, suggested it was not bad.
Whenever I make gravy to go with roast beef or lamb, while the meat is resting I use the juice from the joint plus the peelings from the veg - carrots, greens, sprouts, parsnips etc plus some onion and boil that up with a stock cube plus maybe a few gravy granules or some cornflour to thicken it and then strain that off to leave a delicious gravy.
We are on a break in a cottage in the Cotswolds at the moment. Tonight we had spaghetti Bolognese that I had batch cooked and frozen a week ago. Tomorrow night, chicken curry, also a batch cooked and frozen.
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OMG I couldn't put anything like that into this body. Better nutritrition in beans on toast. What a loser
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Exactly
If you look at a product labelled "hot dogs" you will usually not see the word "sausage" or "pork."
That's because a "sausage" legally has to contain a (quite low) proportion of meat.
Reconstituted chicken slurry does not count as meat.
I understand these things are quite popular in backwards countries like Trumpland.
If you go to Aldi or Lidl you can buy a similar looking German sausage made to infinitely higher standards and at modest prices.
Example
That's why i always source my sausages from the same butcher. You know where he buys his pork and the reputation of the farm is of the highest quality. Those supermarket bangers are nowt more than glorified dog meat.
where's mah gravyyyyy??
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its there, can't quite see it for the full plate - I need my gravy
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