OT as hell: ready meals

In uk.rec.motorcycles, The Older Gentleman belched forth and ejected the
following:

Is home cooked the same as home made? I don't think it is but when
seeing "home made" I do have to wonder if they did actually make it
themselves as home made implies "made by a loving pair of hands in the
best surroundings".

 

In uk.rec.motorcycles, platypus belched forth and ejected the following:

Heh, "yesterday's muck re-frozen and defrosted again"

 

In uk.rec.motorcycles, Phil Launchbury belched forth and ejected the
following:

That's another thing: "Freshly cut sandwiches"

 

Not before time then. I add that my dealings with them were 10 years
ago.

 

No, it isn't the same, which is exactly my point.

 

<blink> Are you serious or winding me up? <grin> That's prime English
sparrowgrass season.

Ali

 

In communiqué
<1hrvhz3.qj4p821j4koi9N%>, The

Can be a bit of a grey area in Trading Standards terms IIRC. Some
authorities take a harder line on even 'Home Cooked' I think.
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| Pete Fisher at Home: |
| Voxan Roadster Gilera Nordwest Yamaha WR250Z |
| Gilera GFR Moto Morini 2C/375 |
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Well, it is a con, and I can see why they're clamping down on it.

The idea was: "Of course it's home cooked. We heat it up here...."

What goes on in the catering sector (as WC has hinted) is a joke.

Take this company

http://www.juggs.co.uk/

Now, I'll bet you've never heard of them because they operate in the
catering sector. They supply pubs and restaurants.

It has to be said, their food is really, really good. I've visted their
kitchens ('factory' is the wrong word, as they do batch production
rather than line production, and it is a large series of kitchens)

Of course, all the pubs that use their stuff pass it off as their own.
This led to embarrassment (and kudos for Juggs) a few years ago when one
of their customers, which served nothing but Juggs products, won an
Evening Standard award for Best Pub Food.

 

ISTR that they cooked one on Good Food Live and it was a remarkably
quick meal to cook with decent, fresh ingredients.

Here's a link

http://uktv.co.uk/index.cfm?uktv=Fo...hArea=566&rs=1&searchCriteria=beef+stroganoff

and yes they take longer than 4 minutes. Mr Parry may well have a
different recipe.

 

Buy fresh seasonal BRITISH asparagus as that's when it is at its best.

 

That takes a hell of a lot more skill and experience than scrambled
eggs, though.

But WHY, FFS? It's just as quick and easy in a pan.

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Why would you believe that? In what way will it be better than, say,
fresh seasonal French[1] asparagus that's flown in?

AIH I'm not a fan of the stuff, but the way they go on about it around
here when the season starts is just fucking stupid. By and large, the
frogs are sadly some way behind in terms of year-round availability of
produce, but they are making efforts in that direction.


[1] Or Spanish, Kenyan or from wherever else they can grow the stuff.
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`\\ | //' BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
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It was a joke. Probably not a very good one. The basis being that both
seem to require a vaguely similar trick, that being to stop cooking it
before it's done, cos it'll keep cooking itself for a little while
longer.

 

Depends how long it's taken to get from field to plate.

The best I've tasted comes from The Doctor's allotment (source of much
bounty!).

Picked at 6pm, eaten at 8.

Cue the "asparagus makes your pee smell funny" thread.

 

Depends how long it's taken to get from field to plate.[/QUOTE]

I agree - which brings us back to supermarkets vs greengrocers.
Greengrocers typically buy fresh at market don't they rather than
picking stuff underripe and flavourless and then sending it half way
round the country through their distribution process for 4 days leaving
2 day's shelf life on it by the time it's for sale?

Not at all surprised but then that's true for any fruit or veg you grow
and harvest yourself that's grown well and not been attacked by disease
or pest.

 

Washing up.

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More planet friendly?

I think it may be 'culture' again and national pride in home grown
produce. Occasionally we make serious efforts to cook with seasonal
stuff and when in France we have both the time and the incentive as a
result of less exotic produce being available. Winter root crop based
meals can be really good.

<starts to type parsnips - crosses out>



--

+-------------------------------------------------------------+
| Pete Fisher at Home: |
| Voxan Roadster Gilera Nordwest Yamaha WR250Z |
| Gilera GFR Moto Morini 2C/375 |
+-------------------------------------------------------------+

 

If it's a very good greengrocer (ie: one who doesn't buy, or have the
stuff delivered by a wholesaler) and a typical supermarket, then yes,
although the time taken for supermarket stuff to get from field to pate
is less than you think.

It works like this:

Pick on Day One, wash, pack, transport to supermarket RDC (big
warehouse)

Sort into loads for individual supermarkets at RDC on Day Two. Wagons
roll at night.

Day Three (early!) - put on supermarket shelves.

That's for UK produce, anyway. Imported stuff, yes, the process is
longer.

 

Steaks are simple. Seriously hot Le Creuset griddle and frighten them very
briefly.

It's actually because I prefer them as they come out of a microwave - they
seem much fluffier, and I can get them to that lovely not quite runny stage
very easily. And yes, the washing up is easier, but it all goes in the
dishwasher anyway, so that doesn't really matter.

Ali

 

What about badly packed kebabs?