On 15-Aug-23 6:54, John Ashby wrote:
> On 14/08/2023 22:22, Sam Plusnet wrote:
>> On 14-Aug-23 9:18, Penny wrote:
>>> On Mon, 14 Aug 2023 08:13:29 +0100, John Armstrong
>>> <jja@blueyonder.co.uk>
>>> scrawled in the dust...
>>>
>>>> On 13/08/2023 14:51, Nick Odell wrote:
>>>>   Okay so some of the chicken fat gets poured off and is then
>>>> wrapped in
>>>> lots of newspaper together with the spent bones and bits and chucked
>>>>> Nick
>>>>> nickodell49@yahoo.ca
>>>>
>>>> Interested, and rather surprised, to read how you, and others here,
>>>> dispose of food waste.
>>>>
>>>> Where I live, we put food waste in a small bin which is emptied weekly.
>>>> Then this is what happens:
>>>>
>>>> Food waste is taken to an Anaerobic Digestion plant.
>>>>
>>>> This waste is retained in an enclosed unit know as a fermenter where
>>>> the
>>>> food waste breaks down.
>>>> The breakdown of the organic material (an anaerobic digestion process)
>>>> produces biogas.  The biogas produces fuel for the onsite combined heat
>>>> and power system.  The electricity generated goes to the national grid
>>>> and the heat recovered is used for the digesters.
>>>> After this process the remaining digestate is composted and used by
>>>> local farmers.
>>>
>>> Um, I put waste meat, fat and bones in the council's little collection
>>> sacks which go in the council's little bins which are emptied every
>>> week.
>>> All uncooked waste goes in the garden compost bin.
>>
>> I agree with both parts of that, but would amend to read:
>>
>> "the council's little bins which are _supposed_ to be emptied every
>> week."
>>
>> Sometimes they tip the contents out, but miss a few things (there are
>> almost never more that two separately wrapped items in there).
>>
>> Other times they just skip the bin altogether.
>>
>> P.S. Nick's method of using newspaper to wrap waste is fine - if you
>> still have newspapers. We mostly use the brown paper that is used to
>> pad out deliveries in cardboard boxes.
>>
>
> There are times I take a bus just to pick up a free Metro to line the
> food waste bin (whose contents as you might guess don't go to the
> council but to the allotment compost).

Our 'local' paper is the Free Press. It isn't.

--
Sam Plusnet

On 15-Aug-23 7:50, Nick Odell wrote:
> On Monday, August 14, 2023 at 9:28:40 PM UTC, Sam Plusnet wrote:
>> On 14-Aug-23 15:22, Kate B wrote:
>>> On 14/08/2023 13:49, John Armstrong wrote:
>>>> On 14/08/2023 11:14, J. P. Gilliver wrote:
>>>>> In message <kju9gi...@mid.individual.net> at Mon, 14 Aug 2023
>>>>> 10:12:50, BrritSki <rtilbur...@gmail.com> writes
>>>>>> On 14/08/2023 09:29, Nick Odell wrote:
>>>>> []
>>>>>>> fat once in a while, I don't have waste food and I work very hard
>>>>>>> to keep it that way.
>>>>>>
>>>>>> YANAOU
>>>>>>
>>>>>>
>>>>> As someone from the other end of the cooking spectrum (i. e. I don't
>>>>> do any), I too don't have waste food: virtually all the food I buy, I
>>>>> eat.
>>>>
>>>> Waste food and food waste are of course two very different things. As
>>>> I almost always shop for one, waste food is quite easy to avoid.
>>>>
>>>> The food waste I have to dispose of is almost all orange/lemon/lime
>>>> peel and used coffee grounds from the bean to cup machine.
>>>
>>> Am feeling rather guilty here, as I dispose of some forgotten yoghourt,
>>> a courgette and a couple of shallots that went mouldy when I wasn't
>>> looking... but if you have a garden, coffee grounds are brilliant for
>>> acid-loving plants like acers, camellias and magnolias. Mine really perk
>>> up after their weekly application.
>>>
>> Wofe refuses to use my spent coffee grounds. She doesn't like coffee,
>> so she is quite sure that neither the garden nor the wormery will like
>> them either. They do go on the compost heaps.
>>
>> Our compost heap now has tons of orange halves on it, ever since Wofe
>> decided that she much prefers freshly squeezed orange juice to the shop
>> bought stuff. (Guess who does the squeezing and associated tasks)
>
> Liliana gave me her old juicer and I tried it out recently on some apples that became windfalls after a recent storm. I got about a litre - a large whisky bottle-full of cloudy apple juice which strained down to about 70cl - a standard whisky bottle - from 1.6kg of fruit which I thought wasn't too bad.
>
> In one respect juicers are like garlic presses: the amount of time taken to clean them afterwards is usually disproportionate to the actual time spent using them but I figure with the number of windfalls I typically get in a season and the plethora of midget apples that seem to be growing this season, it's probably worth it and will be easier than the the Heath-Robinson cider press that I rigged up from an old woodworking vice last year.
>
> Juicers are commonly available second-hand in charity shops (probably discarded for the reasons above) but for someone pressed into squeezing his wofe's oranges on a regular basis I would commend one heartily.

Ours is an attachment for the venerable Kenwood Chef (only suitable for
oranges & other citrus fruits).
All the bits can, and sometimes do, go in the doshwisher, but hand
washing is pretty easy - it just depends if the orange squeezing is
timely for my daily washing up blitz.

--
Sam Plusnet

On 15-Aug-23 7:59, Nick Odell wrote:
> On Monday, August 14, 2023 at 9:38:56 PM UTC, Sam Plusnet wrote:
>> On 14-Aug-23 12:48, Kate B wrote:
>>
>>> Where I am stumped is with stuff that theoretically is recyclable
>>> material but is too fishy or greasy or otherwise too disgusting to put
>>> in the green bin. I console myself that at least it doesn't go to landfill.
>>>
>> We recently had kipper fillets which I put under the grill.
>> For this I line the grill with foil, since it's otherwise very hard to
>> get the fishy smell out of the grill pan.
>> I later hand-washed the foil[1] before putting it in the recycling...
>>
>> It's easy to go bit over the top with this sort of thing.
> <snip>
>
> It's very easy to cook kipper fillets in the microwave.
> Just make sure that it is somebody else's microwave.
>

You could always first wrap the fillets in foil.

You might get some cheerful visual effects.

--
Sam Plusnet

On 15/08/2023 22:20, Sam Plusnet wrote:
> On 15-Aug-23 7:59, Nick Odell wrote:
>> On Monday, August 14, 2023 at 9:38:56 PM UTC, Sam Plusnet wrote:
>>> On 14-Aug-23 12:48, Kate B wrote:
>>>
>>>> Where I am stumped is with stuff that theoretically is recyclable
>>>> material but is too fishy or greasy or otherwise too disgusting to put
>>>> in the green bin. I console myself that at least it doesn't go to
>>>> landfill.
>>>>
>>> We recently had kipper fillets which I put under the grill.
>>> For this I line the grill with foil, since it's otherwise very hard to
>>> get the fishy smell out of the grill pan.
>>> I later hand-washed the foil[1] before putting it in the recycling...
>>>
>>> It's easy to go bit over the top with this sort of thing.
>> <snip>
>>
>> It's very easy to cook kipper fillets in the microwave.
>> Just make sure that it is somebody else's microwave.
>>
>
> You could always first wrap the fillets in foil.
>
> You might get some cheerful visual effects.
>
In my admittedly limited exprience, cooking kippers makes the kitchen
smell horrible for days afterwards.
Steve

On 16-Aug-23 11:18, Steve Hague wrote:
> On 15/08/2023 22:20, Sam Plusnet wrote:
>> On 15-Aug-23 7:59, Nick Odell wrote:
>>> On Monday, August 14, 2023 at 9:38:56 PM UTC, Sam Plusnet wrote:
>>>> On 14-Aug-23 12:48, Kate B wrote:
>>>>
>>>>> Where I am stumped is with stuff that theoretically is recyclable
>>>>> material but is too fishy or greasy or otherwise too disgusting to put
>>>>> in the green bin. I console myself that at least it doesn't go to
>>>>> landfill.
>>>>>
>>>> We recently had kipper fillets which I put under the grill.
>>>> For this I line the grill with foil, since it's otherwise very hard to
>>>> get the fishy smell out of the grill pan.
>>>> I later hand-washed the foil[1] before putting it in the recycling...
>>>>
>>>> It's easy to go bit over the top with this sort of thing.
>>> <snip>
>>>
>>> It's very easy to cook kipper fillets in the microwave.
>>> Just make sure that it is somebody else's microwave.
>>>
>>
>> You could always first wrap the fillets in foil.
>>
>> You might get some cheerful visual effects.
>>
> In my admittedly limited exprience, cooking kippers makes the kitchen
> smell horrible for days afterwards.

Every time we have fish (breaded/battered portions excepted), the smell
of fish hangs around the kitchen for a couple of days.
It's hard to track it down to any particular location, and we do take
care to not leave any traces of fish behind but still...

--
Sam Plusnet

On Tuesday, 15 August 2023 at 20:59:02 UTC+1, Sam Plusnet wrote:

<snipped>

> Our 'local' paper is the Free Press. It isn't.

And the "Free Derry" museum in Londonderry is not, which amused our son when we walked past it a year or two back.

But the Tower Museum in that fair city is a good one.

On Wednesday, August 9, 2023 at 3:57:20 PM UTC+1, Nick Odell wrote:
> On Wednesday, August 9, 2023 at 3:04:37 PM UTC+1, Steve Hague wrote:
> > >>> bung it into the freezer to -erme- freeze.
> > >>>
> > >> I whisk up egg whites till very thick, whisk icing sugar into that like
> > >> making a meringue, then mix up the yolks with whatever variation I'm
> > >> making, add that to the mixture, whip cream separately and add that, and
> > >> then it goes into the freezer. I do have a variation for when the hens
> > >> aren't laying, but my preferred version makes the ice cream very light and
> > >> gives a lot of bulk. I only make it from my own eggs, though, because they
> > >> are raw.
> > >
> > > I see. Using a 300ml cream pot as a measure, my recipe makes about a litre of liquid which when whisked up is enough to fill a 2l ice cream tub. It's probably not as light and fluffy as yours but it's well aerated and "soft."
> > >
> >Can you do raspberry ripple?
> Yup!
>
> In my case it's blackberry ripple on account of I have jars and jars of blackberries and none of raspberry.
>
> Having whipped up my cream/milk/sugar mix, ready for freezing, I simply lay it down in layers into the tub with layers of the blackberry/raspberry sauce interleaved. Not quite rippled but definitely stratified.

Anybody who has been enjoying this little sub-thread about the making of ice cream will, I suspect, absolutely love listening to tonight's Archive on 4 <https://www.bbc.co.uk/programmes/m001psl0> It's called "Scoop" and it's about the history of the little ice cream makers and their vans and bikes and special recipes. I thoroughly enjoyed it whilst processing the five-and-a-half kilos of plums which I picked from a hedgerow tree this afternoon.

Nick

On Wednesday, August 9, 2023 at 8:58:50 AM UTC+1, Sally Thompson wrote:
> Penny <sp...@labyrinth.freeuk.com> wrote:
> > On Tue, 8 Aug 2023 02:50:05 -0700 (PDT), Nick Odell <nick...@bigfoot.com>
> > scrawled in the dust...
> >
> >> On Tuesday, August 8, 2023 at 10:29:29?AM UTC+1, Penny wrote:
> >>> On Mon, 7 Aug 2023 16:09:15 -0700 (PDT), Nick Odell <nick...@bigfoot.com>
> >>> scrawled in the dust...
> >>>> For what it's worth, when I make standard ice cream, I whisk up until
> >>>> fluffy two units of double cream, one unit of full cream milk and one
> >>>> unit of caster sugar with vanilla essence to taste. Then I bung it
> >>>> into the freezer to -erme- freeze.
> >
> >>> My ice cream recipes are either similar to yours but
> >>> without the milk, or made with sweetened condensed milk and cooked fruit.
> >>
> >> I originally used only cream with no added milk and the results were
> >> more like old-fashioned "brick" ice-cream than the modern soft scoop variety.
> >>
> >> The recipe that I eventually modified into my own said two units of milk
> >> for one of cream but I found that much harder to fluff up and in my
> >> opinion it didn't have the right melt-in-the-mouth characteristics.
> >
> > Interesting, I'll bear that in mind. I don't even keep dried milk in the
> > house these days so it would mean actually buying some of the wet stuff.. Do
> > you use whole or skimmed?
> My alternative no-egg recipe uses 1 can of condensed milk to 600ml double
> cream, plus whatever you fancy. One whisk, very easy.

The Guardian must have been observing this particular sub-thread since they've just published an ice cream making article. <https://www.theguardian.com/food/2023/aug/23/how-to-make-the-perfect-strawberry-ice-cream-recipe-felicity-cloake>

Okay, so it's strawberry ice cream and it does mention the use of an ice cream maker Which I Have Not Got but whilst it offers alternative ingredients and methods in the preamble (cornflour, for goodness sake???!!!) the only heart attacks likely to be brought about by the final recipe will most likely be due to the fat content, not apoplexy.

Nick
nickodell49@yahoo.ca