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Post by Deleted on Apr 18, 2013 9:15:10 GMT 1
The same applies to men, 4stix...
Bisdu! Wonderful ramble of yours! I thnk there's some psychology at work when we eat slowly. If we eat for a long time 'we must have eaten a lot'...
Similarly with small platefuls. If we serve on a 'tea' plate instead of a dinner plate the serving looks more plentiful, so when we've cleared the plate we think we've eaten a lot. I even serve some of my evening meals in a cereal bowl, all heaped up, cos it looks a lot.
So if we're programmed from our austere childhoods to clear our plates we need only change the size of our plates now that we're old, and slowing down, and less active...
Have also got into the habit of eating breakfast 2 hours after getting up. I'm hungry all that time but iron discipline carries me through. By eating at 8 a.m. instead of 6 a.m. I don't need 'elevenses' later and so do without anything else until lunch.
Also, when you feel hungry, your body's telling you to eat, isn't it? But if you say to your body S*d off and you don't eat then, it goes off in a sulk and starts consuming reserves of fat. And then you lose weight!
On the other hand, Scott of the Antartic fed his men 6000 calories a day (seal meat). So if you're active, and work like a dog, you can eat whatever you like, and as much of it as you like. Which is my preferred option. Work that body, eat 'til you're sick and drink alcohol until you fall over. It works for me....
ps: Didn't want to feel outdone by bisdu's ramble...
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Post by tinkerbell on Apr 20, 2013 0:08:46 GMT 1
Comes down to-do you eat to live or live to eat?
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Post by Deleted on Apr 20, 2013 7:57:37 GMT 1
It certainly does, tinkerbell.
A Ginsters pasty costs £1. Not much meat in it, so not much protein, but for £1 you can't have everything...
What it does provide is 700 calories. Some would say that it's not a balanced meal in itself. I cut the crimped pastry off the sealed end and gave it to the dog. To lose about 200 calories. Then served the rest hot with salad and chutnies...
Had to put the oven on to heat the pasty. Can't do that in the microwave. Why do microwaves mash pastry and why hasn't someone come up with a solution? There's a fortune to be made...
So it cost me another £1 in heat to warm it up. And the salad was airfreighted in, out of season, including tomatoes from Israel.
Cheap food, and the freedom to eat anything we like, presents us with problems. My green credentials went out of the window with this meal. Expensive food, and limited in-season options would help us to curb our enthousiasm, and eat simply.
Which is how it used to be. Before Mr Tesco came along...
ps: Don't eat chips with a Ginsters pasty.
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Post by Bunty on Apr 21, 2013 9:00:38 GMT 1
Thing is annon we all try to eat seaonly in France - not much choice really as only have seasonel veg in the shops
I think we do eat more healthily in France as not all the processed food and everybody tends to cook from scratch.
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Post by Deleted on Apr 21, 2013 11:10:56 GMT 1
You make two very good points, Bunty....
It may well be that the vested interests of the agricultural sector in France so 'arrange' things that their produce, and not imports, appear on the shelves...
I've also noticed how many of you over there cook from first principles, and how wholesome your cooking is. But you still seem to add some flair, so you're probably better cooks than your mothers were, yet still remain faithful to their influences...
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Post by Deleted on Apr 26, 2013 9:07:50 GMT 1
'Mrs Shah's' is a brand of curry mix produced in Sheffield. They know a thing or two about curries up North...
It's just a mix of 19 ground spices, sold in 30g pots, enough to prepare a curry for 4.
Mini pots of freshly-ground spices is becoming a cottage industry on-line. They're much better than Patak's paste, which always tastes vaguely industrial, and they blow away the prepared sauces sold in jars by the likes of Sharwoods...
Food snobs will say that you've got to grind your own spices to get an authentic curry - tosh! In all of the bazaars in all of the world curry mixes are sold to the local Indian community. If it's good enough for Mrs Patel, and Mrs Shah, it's good enough for me....
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Post by Deleted on Apr 26, 2013 12:59:23 GMT 1
I would buy spices for making Curry's.I think nowadays we have a lot more to choose from,then our parents did.Plus a lot of us are more widely traveled and so have tried different tastes.My dad grew up above a spice shop in germany before the war and used spices my mum had never tasted, as she lived in the country side.So even then there were differences.
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Post by Deleted on May 19, 2013 14:13:08 GMT 1
I've got in the habit of buying ordinary supermarket camembert when in France...
The proper stuff, from the cheese counter, and sold " a la coupe" is expensive. I know that any self-respecting French person wouldn't offer guests anything else, but for day-to-day eating the pre-packed stuff can deliver too....
I've found the stuff made "au lait cru" - unpasteurised, raw milk - improves enormously if you 'sit on it' for 10 days, out of the fridge. I don't think they're supposed to sell products made from raw milk in the EEC, which is why you don't see it on the shelves in the UK, but the French themselves sell raw milk quite openly. Could be another example of their bending rules to suit themselves...
Anyway, once bought from the supermarket - can recommend the 'Bertrand' brand for about 2 euros - keep it out of the fridge and enjoy the smell throughout the house.... Can't understand why folk don't like the smell..
When it's just about running round the kitchen, eat it. With French bread. Not biscuits. No butter. And with red wine.
To be eaten in moderation on account of its high fat content. Or ease off on the wine - but not completely - so that you come away thinking that 'at least I drank in moderation'....
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Post by Deleted on May 19, 2013 14:25:30 GMT 1
Annon you can buy a fair amount of lait cru cheese in the uk,even some farm house cheddar.Next time have look in Waitrose either on the deli or prepacked.Cheese I was told when I was on a course should not be kept in the fridge,but on a cheese board at room temperature.Otherwise take your cheese out of the fridge at least 3 hours before eating it so the flavours can develop.
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Post by Deleted on May 19, 2013 15:01:05 GMT 1
oh! Thanks, dear sabjac. I'd forgotten that you knew a thing or two about cheese...
Ok, so 'fresh' cheese is available in the UK, but it's in France where I tend to eat it. And I don't shop at Waitrose, on moral grounds - if you can afford to pay premium prices for better quality you're not giving enough to charity!
And 3 hours isn't nearly enough if you want to bring a good cheese on, i.e. ripen more. 10 days of salivating before eating is a small price to pay for the hedonistic experience at the end of it!
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