Just out of interest II

[mrsflibble]

wanted to put this in a separate thread...

am I the only person who gets annoyed at TV chefs when they remove the root or peelings from something and don't stick it in a stockpot or mention that you could use a compost heap?! Am I the only 24 year old who nearly always has a stockpot on the go?!



Am I a dying breed?! please goodness tell me I'm not!!!

[womble]

wanted to put this in a separate thread...

am I the only person who gets annoyed at TV chefs when they remove the root or peelings from something and don't stick it in a stockpot or mention that you could use a compost heap?! Am I the only 24 year old who nearly always has a stockpot on the go?!



Am I a dying breed?! please goodness tell me I'm not!!!

erm i think you may be lol but a lot of people just don't think about what they waste or if they do it's a "i don't care attitude"

xx

[Clara]

Mrs Flibble, is there a particular chef that is getting on your wick today? I can just picture getting hot and bothered in the kitchen

[mrsflibble]

anthony worral bloody thompson.

[Shirley]

We ended up watching nigella bloomin lawson... now... I like some of her ideas... but she just insisted on using ready rolled puff pastry to make chocolate croissants... each sheet that she used was individually wrapped in plastic.. and no doubt came in a packet too. What is so wrong with either making your own (yes, I know it's a bit fiddly) or at least buying the stuff that you have to roll out yourself (less packaging) - and not to detract from the original post.. YES I think all chefs should point out the stock/compost/recyling aspect.

[hamster]

Me too! I must admit, I'm 23 and don't always have a stock pot on the go, but I do hoard chicken carcasses in the freezer, and as soon as I get myself sorted out I'm going to start composting.

It realyl annoys me when chefs don't at least point out that you can compost things etc. I was actually really annoyed about that during Jamie Oliver's latest series (since we're naming and shaming ), as he was encouraging us to grow our own veg and everything!

[smile_sunshine]

I do put mine into the compost heap but -
whats a stockpot?

[Millymollymandy]

We ended up watching nigella bloomin lawson... now... I like some of her ideas... but she just insisted on using ready rolled puff pastry to make chocolate croissants... each sheet that she used was individually wrapped in plastic.. and no doubt came in a packet too. What is so wrong with either making your own (yes, I know it's a bit fiddly) or at least buying the stuff that you have to roll out yourself (less packaging) - and not to detract from the original post.. YES I think all chefs should point out the stock/compost/recyling aspect.

I can't stand that woman and only watched her once - she'd bought ready chopped onions or something like that......

[mrsflibble]

I do put mine into the compost heap but -
whats a stockpot?

can't tell if you're having a joke so I'll tell you anyway lol!!!
It's a really big pan. Jam pans work well.
if you have any meat bones, brown them in the bottom if it. next layer on offcuts of root veg and onions- skin and all so long as it's washed- add whatever hard veg you have in the fridge (nothing like peppers or cabbage, and nothing too bitter). stir well and fry off for a bit. next pour on water until it reaches about 2in from the top of the pan. chuck in whatever woody herbs you have (again nothing soft), plus 5 or 6 peppercorns. bring to boil. skim off scum and lower to a simmer. leave as long as possible.
strain out the detrius through a colander lined with muslin.

taste, add salt if wanted.

if you want to make it even better, keep it in the fridge for a couple of days then repeat. If you don't have a fridge then just make sure you reboil the liquid for at least 10 mins before adding anything to it. honestly, I've never killed anyone yet!!

[Annpan]

I have never been quite so precise as you MrsF

I usually have some kind of tub in the freezer where I pop tops and tails of carrots, parsnips, celery. I'd never add peelings, but left over veg from dinner gets put in too. When I have a roast chicken carcass I turn the whole thing in to stock. I usually put in quite a bit of salt and whloe black pepper, bay leaves and rosemary. For chicken bones you should break them before you boil them (brings out the goodness in the marrow) There are chemicals in the marrow that act as anti-inflamitories, explains why chicken soup is called 'Jewish Penecilin'

I wouldn't fancy keeping the same pot going for days just too much risk of food poisoning, I do it all in one day and freeze it in batches or make it all into soup and freeze that for quick dinners when I am under the weather.

[red]

We ended up watching nigella bloomin lawson... now... I like some of her ideas... but she just insisted on using ready rolled puff pastry to make chocolate croissants... each sheet that she used was individually wrapped in plastic.. and no doubt came in a packet too. What is so wrong with either making your own (yes, I know it's a bit fiddly) or at least buying the stuff that you have to roll out yourself (less packaging) - and not to detract from the original post.. YES I think all chefs should point out the stock/compost/recyling aspect.

I have actually quite liked Nigella before.. but only watched on of the latest series cos its all quick and easy throw money at it cant be bothered cooking.. boo!

[Stonehead]

Am I a dying breed?! please goodness tell me I'm not!!!

If you're a dying breed, then I'm on the verge if extinction as I not only have a stock pot but I also render down my own lard. While the lard is excellent for all sorts of things, even better are the home-made scratchings at the bottom of the pan.

[Clara]

anthony worral bloody thompson.

[smile_sunshine]

can't tell if you're having a joke so I'll tell you anyway lol!!!

No wasnt joking, that sounds really useful cos I use lots of stock cubes at the moment - will try it , thanks :)

[Millymollymandy]

anthony worral bloody thompson.

But doesn't he have chickens? Perhaps he gives all the scraps to them!