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Feasting off the Smell of an Oily Rag
The secret to feasting off the smell of an oily rag is to eat
well but without high cost. Our calculations show that a family can feast off
the smell of an oily rag for about half the cost, without compromising the
pleasure and nutritional value of their meals.
Click on a subject to find out what you can do with these
ingredients. To
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To make very cheap stock for soup and other dishes, keep a 3-4 litre tub in the
freezer to which you progressively add onion, garlic, carrot and celery
trimmings and peelings as you make them. Don't add too much of the brown outer
skin of onions as it is bitter, go for the ends and inner skins. Spring onion
trimmings and leek trimmings also work. Also add chicken bones, whether raw or
cooked. When the tub is full, add the contents of the tub and 2 teaspoons salt, 10
peppercorns, 4-6 bay leaves a big handful of parsley, and lots of water, into a
big pot. Simmer it for 4 hours. Allow to cool, lift out most of the solid stuff
with tongs, and sieve the liquid. Taste for salt and add a little more if
needed. You can do the same with other meat bones, e.g. beef and lamb and
venison. You can mix all red meat bones together but don't mix red meat and
chicken. - Y.W., Christchurch.
Jaime Oliver uses an old biscuit tin with a chicken wire mesh to raise the meat
up from the sawdust. Just place the whole thing over a gas burner or meths in a
small tin. - Kurt, Auckland.
To get the labels off commercial jam jars use hot water. Heat water in the
kettle as the water from the hot tap isn't hot enough to soften the glue. Pour
the hot water in the sink but not directly on the jars with a few drops of
detergent and soak for a couple of minutes then wearing rubber gloves and a vege
knife try to peel the labels off. Stubborn glue residue can sometimes be removed
with cooking oil. Jar lids can be reused to seal the jars. Steralise using the
same method as for preserving jar seals. - Sweetpea,
North Shore.
Cup Cakes and Muffin tins... experiment with different shaped food cans, for
example tuna or baby food. Make sure the cans are clean and also clean of any
smells, then grease them up and use like you would for any recipe. Remember to
watch for differing cooking times. - Mean Girl, Hastings
Keep your grated cheese in the freezer. I get a big
block (on special) grate and freeze it in a container. A quick shake frees it up
and it is ready to use in sandwiches or as a topping. Pop it back into the
freezer once you have taken out as much as you need. No more mouldy, disgusting
lumps of cheese in the fridge and more importantly no waste.- Vikkin,
Auckland
If you buy larger amounts of meat and then
break these down into smaller packs ready for freezing, don't throw out the wrap
that it came in. It can be used to wrap one of the smaller packs that you have
created - no need for an extra piece of glad-wrap for that pack as it all ready
came in it. - Diane,
Papakura
Martin
Buchanan from Taupo has a tip for fish smoking: "Buy the cheapest available
Smoker (usually the Warehouse) and place upon the BBQ instead of one of the
grills. Using the lowest heat setting (as well as turning down the gas bottle
valve) and manaka sawdust (cutting your own creates heat) makes delicious smoked
fish (Taupo trout of course), sausages, chicken, beef, veg, anything in about
half to .75 hour."
Every one has left overs and they go in the fridge and come out a week later
nothing like when they went in, OK put them in but the next day pack them in
what ever containers you have and put into the freezer, when you have enough to
1/2 fill a casserole dish in a bowl mix 1 cup cheese, 1/2 cup milk, 4 beaten
eggs, 1/2 cup flour, salt & pepper, 1/2 cup chopped parsley, {and any other
herb you have in the garden] and if you have silver beet in the garden about 10
leaves sliced up fine with stalks, mix it up and pour over your casserole dish
and stir to just mix ,if you have tomatoes to use up slice over the top, bake
about 30 to 45 min's [depends on what your left overs are] until it starts to
leave the sides and is a nice brown top, eat hot with a salad or cold as a lunch
slice, you can add cooked meat or raw fish or a can of salmon as a treat.
- Blueberry, Picton.
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