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  1. Yes - it also amused me how the swear filter blanked out my entirely innocent word "shiitake" - as in shiitake mushrooms. Maybe it's my own fault for wrongly spelling shiitake with only one "i" instead of two. I guess I should just be grateful that I didn't try to buy shiitake mushrooms in Scunthorpe! 😁😁
  2. I love dried mushrooms - especially ****ake mushrooms. They add a lovely, earthy, mushroom-y flavour to soups, sauces and risottos - a much more intense flavour than using just fresh mushrooms alone - especially if you add the water that you've soaked the dried mushrooms in. Trouble is, dried mushrooms are really expensive. My local posh deli charges £3.50 for a 30g pack - which makes them a lot dearer, gram for gram, than the finest fillet steak! I've recently been making my own dried mushrooms. Make sure the mushrooms are completely dry, then just slice them into slices of about half a centimetre thick, lay them out on a baking tray and put in a very low oven - about 140-150c (gas 2). Leave them for about an hour, then turn them over and leave them for about another hour - until crisp. Allow to cool completely, then store in an airtight container. They keep for a few weeks. This works well for closed-cap white or button mushrooms, chestnut mushrooms, ****akes and porcinis. It didn't work very well with the big, flat field mushrooms.
  3. My old mum also used to regularly make this. She always called it "seasoned pudding", but I've also heard it called "mucky pudding" too. She'd just make normal Yorkshire pudding batter, then add a load of thinly sliced onion plus a sprinkle of dried sage and a sprinkle of dried thyme. For some reason, she only ever made this when we had roast chicken - but I also like it with roast pork - or when making toad-in-the-hole.
  4. My 83 year old mum - housebound, wheelchair-bound and extremely medically vulnerable due to COPD- finally received her first Covid jab last Saturday - 13th April. It was done on a home visit by a District Nurse and went well. The nurse was really lovely and kind and our old mum is very relieved to have finally got her jab. All is well so far. However, I am quite upset that she was left so late in the vaccination programme, My bothers and I had to make quite a few calls to her GP's surgery and to 119 before she was eventually included in the jab programme. I thought that the old, medically vulnerable people were supposed to get priority - but this didn't happen in my mum's case. In the meantime, vile criminals like Rose West, Gary Glitter & Levi Bellfield had already been vaccinated. Don't get me wrong - I know that prisons are confined spaces and that it makes sense to vaccinate the inmates, in order to protect them and the staff who have to look after them. I'm not saying that vile criminals shouldn't be vaccinated - I'm just saying that totally innocent old biddies, like my mum, should have been given some priority...which just didn't happen.
  5. I've always been a fairly enthusiastic home cook, even in normal times, but I've never done quite as much home cooking as I've done in the past year or so. I've been quite experimental and made recipes and various concoctions that I'd never even thought of before -some of which have succeeded,,,, and some of which have been quite spectacular failures. Please share your lockdown cooking experiences - particularly the successes - I would really welcome some new recipes and ideas!
  6. Yes Hauxwell - it's just got to be Golden Syrup on porridge too! I've tried many alternatives - porridge with fresh or dried fruit, with nuts, with honey. I've done "overnight oats" by mixing raw porridge oats with cold milk & soaking in the fridge for several hours - I've even done proper "Scottish" style porridge , made with water and a sprinkle of salt. All of these alternatives are definitely more healthy - and even quite tasty - but for me, "proper" porridge just has to be made with whole milk - and with a generous spoonful of Lyle's Golden Syrup stirred into it.
  7. as frenchie said, my old mum also used the expression "slow timing" when she thought that we were taking the mickey - i.e that we were "minimoking" her. (or is it "mimimoking"...with an "m" as the 3rd letter)? These old words and expressions are brilliant. I am never sure where they originated from, but I hope they never die out. I'm in my 60's now, but whenever I'm speaking to my lovely 8 year old nephew, I make a deliberate effort to use my old grandparents' and parents' expressions whenever I can.....just to try to keep these quaint old sayings alive for as long as possible.
  8. I agree that it is a good thing to support local businesses in these difficult times, but I still make my own, because it's really quick and easy and nowt tastes as good as a home made pancake. I just mix plain flour with 1 beaten egg, then add cold milk and beat the batter to the required consistency with a fork. I then fry them very thin, crepe-style, in a very hot, lightly oiled frying pan for about 30 seconds on one side, toss them once - then fry about 30 seconds on the other side. I serve them with a drizzle of Lyle's golden syrup. It's the only topping that works for me - not lemon juice & sprinkled sugar...or honey...or stewed fruit, or jam & cream. An old Sheffield friend of mine likes them spread with Nutella spread. I can't think of owt worse! Each to their own - but for me , it's just got to be golden syrup...or nowt!
  9. My old mum, who is in her 80's, still uses the word "mimimokin'" whenever she thinks that we are sniggering at her, rolling our eyes, taking the mickey, or laughing at her behind her back. She gets really wound up and angry when she thinks we're doing this - which just makes us "mimimoke" her all the more! When I first moved to live and work in London, more than 40 years ago, the old Sheffield expression I used that always confused and/or amused my new friends and colleagues the most, was when I said I was going to "mash", when I was about to make a cup, or a pot, of tea. They assumed that I was going to boil a load of tea leaves and water in a saucepan - then mash them with a fork - like making mashed potato! 😁
  10. My mum is 83. She is a double amputee, with both legs amputated above the knee. She is housebound, wheelchair-bound & also suffers from COPD. She has been assessed as being "extremely clinically vulnerable" & has Carers visit 3 times a day to look after her needs. I am very concerned that she has not yet been offered the Covid vaccine. She has not even been contacted. I called her GP surgery (Far Lane, S6), who told me that she would be contacted in "due course" and offered an appointment - then she would be expected to go to the Sheffield Arena to get her jab! When I explained that travelling to the Sheffield Arena would be impossible for her, because she's housebound, I was told that I would have to contact the District Nurse service. I contacted the District Nurse service, who told me that they are not doing the jabs ....and that I should call her GP surgery. I called the Far Lane surgery again.....and was told to contact the District Nursing service...again! Basically, we are just being pushed from pillar to post! In the meantime, a couple of my mum's friends, who live in Mosborough, are still in their 70's and who are fit and well and have no underlying health issues, were invited to have their jabs at their local GP surgery. They have now already had their first jabs and have got confirmed appointment dates for their 2nd jabs. Surely this is unfair? I'm glad that my mum's Mosborough mates have had their jabs - good luck to them - but how come that two perfectly healthy people in their 70's can get their jabs quickly and easily in Mosborough, but an extremely disabled and clinically vulnerable person in her 80's can't even get her first jab in Hillsborough? Is it that there is just a much higher demographic of old and sick people in Hillsborough - or is it just a post-code lottery?
  11. Yes Medusa - I agree that this recipe is really orzotto rather than risotto. I find orzo quite difficult to get hold of, so pearl barley is the next best thing. As for Hauxwell's comment about using white wine in recipes - well, I'm a bit self-indulgent and tend to use alcohol in a lot of my recipes - especially when I'm cooking to entertain friends and trying to show off a bit! I use booze in most things that I cook in a sauce or a gravy. I use white wine with chicken, fish and seafood dishes, red wine in red meaty dishes like bolognese/meat ragu type sauces, ale or stout in traditional British recipes, like stews, casseroles, steak & ale pies etc - and dry sherry or rice wine in oriental style recipes - like sweet & sour stir-fries. I also occasionally use brandy or madeira or marsala when cooking stuff like beef stroganoff, chicken madeira etc. A splash or two of booze just adds a bit of extra richness and extra flavour to most recipes!
  12. Here it is! This serves about 6 - depending on the size of the appetites of the people scoffing it. 1 tbsp butter 1 tbsp olive oil 2-3 small chicken breasts and about 4-6 boneless thighs - cut into chunks 1-2 garlic cloves -minced 1 large onion or 2 large shallots - finely chopped 300g pearl barley 400g mushrooms - chopped 1 tbsp chopped fresh thyme or tarragon (optional) 1 litre chicken stock (stock cubes are fine) 250ml white wine snipped fresh chives & shaved parmesan to serve (optional) Use a heavy bottomed pan and gently saute onion or shallots & garlic in the oil & butter, until soft. Add a bit of salt and ground black pepper, the chunks of chicken & the mushrooms. Stir in the thyme/tarragon if using. Cook 2-3 mins Add pearl barley, stir in and cook 2-3 mins Add wine & stir until absorbed Add about 3 quarters of the chicken stock and simmer gently (uncovered) for about 40-45 mins, stirring occasionally to prevent sticking. If the mixture starts to look a bit dry, gradually add more of the remaining chicken stock until you get the required consistency Serve with a sprinkling of chopped chives and parmesan shavings - if required. Goes well with any green vegetable - eg broccoli, beans, frozen peas etc. A friend of mine also stirs in a couple of tablespoons of double cream or creme fraiche just before serving - but I prefer it without.
  13. The simple fact is that you just can't bid for a property or a change of property these days, without internet access. It's appalling - and totally disenfranchises anyone who doesn't have a computer or a smartphone - or the knowledge or ability to use such new technology. My elderly mum is 82, she is housebound and wheelchair bound and also stone deaf. She has never owned or used a computer and has never owned or used a simple mobile fone - let alone a smartfone. Despite all this, she is quite independent, still has most of her marbles and is still perfectly capable of making her own decisions. Over 2 years ago, we tried to get her rehoused from her unmanageable 3 bedroom family home into a more suitable 1 bedroom flat, but both her Housing Association and Sheff Council told us that the only way to do this would be to register and manage the whole process "online" - or to nominate someone to do it online on her behalf. Myself, my brothers and my sisters-in-law tried to do this for her, but were thwarted and stonewalled at every attempt. Having started this whole rigamarole in July 2018, we finally managed to get our owd lass moved in December 2020. Surely this can't be right? All my mum was trying to do is to give up a lovely 3 bedroom family home - with a large front and back garden - for a modest 1 bedroom old-person's flat. I thought that the Councils and Housing Associations were supposed to be desperate for more family homes? Why do they make it so very difficult for old and disabled people to move and to free-up these properties? Surely they should recognise that not everyone - especially the old and disabled - is able to do this "online"? Doing it all via new technology is fine for those who are capable, but the old-fashioned alternatives, like home visits and letters in the post should surely still be an option for those without the access to the world of modern technology? Oooh - sorry to ramble on - but this is a massive bugbear to me!
  14. Cheers Hauxwell. I'm happy that you liked your version of my veggie curry recipe and I hope the "lemonade scones" turn out well for you too. By coincidence, my elderly mum's favourite recipe book is an ancient BeRo cookbook and she swears by their scones recipe. If I'm honest, I think the BeRo scones are the nicest, but the lemonade scones are handy if you're in a rush, because it only takes a couple of minutes to mix the ingredients and they are quick to cook. I also make a decent pearl barley risotto, which most of my friends like when I cook it for them. The favourite version seems to be my chicken & mushroom risotto. I make it pretty much the same as a rice risotto. I'd be happy to post you my recipe, if you'd find it useful.
  15. Hi again Hauxwell. My go-to 3 ingredient recipe is for lemonade scones. This makes about 10. 400g self raising flour 175ml double cream 175ml of very cold lemonade (full sugar lemonade - not the low-cal stuff) Pre-heat oven to 22c, 200 fan, 475f, gas 7 sift flour into bowl stir in wet ingredients and mix to soft dough tip onto floured surface and roll out to approx 2.5cm thick cut out with 6cm cutter Bake for 12-15 mins, widely spaced on a baking tray. This only really works well with plain scones. You can add raisins or sultanas when you make the mix, but the scones turn out flatter and drier after baking. Happy new year to you! This is my first Sheff forum post of 2021.
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