Sorry - another OT, cooking B B E dates)

Cooking is something you should learn at home, not in school. Actually so is a lot of other stuff. Parents these days seem to have no sense of responsibility, and are hell-bent on delegating as much as possible to teachers so that they can go off and enjoy themselves just as though they hadn't made any children. Often the teachers are even more clueless than the parents!

Reply to
Ronald Raygun
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You don't. You put the crease back in afterwards. You do have an iron, don't you, and know how to use it?

My moths don't like my trousers anyway, they specialise in jumpers. And rugs, of course, but no freezer is big enough for them. :-(

Reply to
Ronald Raygun

Way to go Sweatheart. Enter again and next time win three 1st prizes

And the WI is a closed shop.

Reply to
ARWadsworth

I learned to make pizza at school. Refused to eat it though; pizza was a bit too new and foreign for our household.

Owain

Reply to
Owain

Have you tried moneysavingexpert.com forums? Lots of discussions on how to feed a family of ten on three quid a week.

Owain

Reply to
Owain

Have the Italians tried to make Haggis?

Reply to
ARWadsworth

Not with my Mother's cooking.

Reply to
Andy Dingley

Very first pizza I ever ate was one I cooked myself, including making the dough from scratch - probably the first yeast bread I'd ever baked too. All by watching John Noakes on Blue Peter!

It didn't go down too well though, as:

Reply to
Andy Dingley

Are you sure they aren't hygroscopic or contain additives that deteriorate over time. Brake fluid is like that.

Reply to
dennis

Weevils won't hurt - they just add a bit of extra body to your bread!

[1] You must be young - it was "Domestic Science" in my day!
Reply to
Roger Mills

In message , sweetheart writes

Ditch it then, it will have no bite left

Reply to
geoff

Couple of years later for secondary school and boys could take cookery but they had to push otherwise your did woodwork or metalwork. IIRC there was one girl from our year doing metalwork and one boy doing cookery. You couldn't mix and match wood/metal work, I did wood work, so I'm reasonably proficient at hacking wood about but metal bashing is just that "hit wiv' 'ammer".

Didn't bother with uni, taught myself when I moved into rented shared accomodation.

Oh dear, I don't want to be morbid but what happens if you survive your wife? I'm sure you won't want to live on take aways or ready meals...

Any one who hasn't burnt themselves cooking hasn't done any cooking.

So you will really miss good food. Diving in trying to cook a whole meal is probably not a good idea and I guess she doesn't take kindly to you getting under her feet in the kitchen when she is cooking. How about getting her to show/teach you how to do parts of a meal, say just the boiled spuds or something. As with a lot of things having the confidence that you can do something is more than half the battle.

Reply to
Dave Liquorice

First cookery book Katherine Whitehorn's "Cooking in a bedsit", second Constance Spry. Since then I mostly don't use recipe books because mine are better than theirs. I pick up my best recipes from friends, particularly in Italy where everyone likes to show off their cooking skills.

Reply to
Steve Firth

What a crock.

Reply to
Steve Firth

How old does it make you if it was just called "cookery class"?

Reply to
Tim Watts

One that puzzled me was the grease for some blowers at work. The tubes had a six month shelf life, but the blowers (in a much more arduous environment) only needed lubrication every two years.

We ignored the manufacturers instructions. The blowers still outlasted the equipment, but did need new bearings every 10-15 years. Cheaper than replacing the grease every six months.

Reply to
<me9

You can't go wrong if you can knock out a reliable victoria sponge, especially if kids are around.

Still in the little lemon shaped bottles :)

I buy loads - I find and old coke (etc) bottle filled up with water and a generous squeeze of jif makes a most refreshing, cheap and not unhealthy refreshment, especially if working on something manual (I find plain water a bit bland and thus tend not to drink enough).

Shove some of this in - it'll be too late by the time he notices:

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if you want him to live, this milder version:

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15 million scovilles is the hotness of pure capcaisin. The first one is

2 million.

Reply to
Tim Watts

Does tend to go off/cloudy once opened though, try PLJ instead.

Reply to
Andy Burns

In a sterile environment.

You should see some of the crap that likes to live in oil if it gets a chance.

Reply to
Steve Firth

So how come you had to ask what to do with out of date foodstuffs?

Reply to
Harry

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