On 11-Jan-24 14:21, Chris J Dixon wrote:
> Jane Vernon wrote:
>
>> If you cook and freeze, the larger the better.
>>
>> EXCEPT - weight. The lighter the better. Somewhere there will be an
>> optimum combo of weight and size for you.
>
> Which prompts me to share something that I took far longer to get
> round to than it really should have.
>
> We do lots of batch cooking and freezing, and although I know
> roughly the portion size I am aiming for, I would usually end up
> trying to even out the containers bit by bit as I reached the
> bottom of the saucepan, which could be a real pain.
>
> My realisation was that if I simply put the tare weight of my
> three largest saucepans into a spreadsheet, I can then enter the
> gross, as weighed, and it will tabulate the portion size for a
> range of numbers of portions.

Is that 'cooking' or 'Food Science', I wonder?

--
Sam Plusnet

On Thu, 11 Jan 2024 15:02:00 +0000, Jenny M Benson wrote:

> On 11/01/2024 14:21, Chris J Dixon wrote:
>> We do lots of batch cooking and freezing, and although I know roughly
>> the portion size I am aiming for, I would usually end up trying to even
>> out the containers bit by bit as I reached the bottom of the saucepan,
>> which could be a real pain.
>
> From time to time I receive a yard of genuine Cumberland sausage from
> my daughter. She gave the same to my sister and I a few days ago. As
> usual, I cut off portions preparatory to freezing. As usual I got to
> the end of the length and had too much for 1 portion and not enough for
> 2 portions. My sister reported exactly the same.

[Wearing psychologist hat]
How did you gauge the length of each of the portions?

On 11/01/2024 22:14, Iain Archer wrote:
> On Thu, 11 Jan 2024 15:02:00 +0000, Jenny M Benson wrote:
>
>> On 11/01/2024 14:21, Chris J Dixon wrote:
>>> We do lots of batch cooking and freezing, and although I know roughly
>>> the portion size I am aiming for, I would usually end up trying to even
>>> out the containers bit by bit as I reached the bottom of the saucepan,
>>> which could be a real pain.
>>
>> From time to time I receive a yard of genuine Cumberland sausage from
>> my daughter. She gave the same to my sister and I a few days ago. As
>> usual, I cut off portions preparatory to freezing. As usual I got to
>> the end of the length and had too much for 1 portion and not enough for
>> 2 portions. My sister reported exactly the same.
>
> [Wearing psychologist hat]
> How did you gauge the length of each of the portions?

Looked at it and thought "I could eat ... this much"!
--
Jenny M Benson
Wrexham, UK

On 11.1.24 15:02, Jenny M Benson wrote:
> On 11/01/2024 14:21, Chris J Dixon wrote:
>> We do lots of batch cooking and freezing, and although I know
>> roughly the portion size I am aiming for, I would usually end up
>> trying to even out the containers bit by bit as I reached the
>> bottom of the saucepan, which could be a real pain.
>
> From time to time I receive a yard of genuine Cumberland sausage from
> my daughter.  She gave the same to my sister and I a few days ago.  As
> usual, I cut off portions preparatory to freezing.  As usual I got to
> the end of the length and had too much for 1 portion and not enough for
> 2 portions.  My sister reported exactly the same.
>

Surely that is illegal and it can only be sold in metres?

--
Kosmo Richard W
www.travelswmw.whitnet.uk
https://tinyurl.com/KRWpics

On 11.1.24 23:21, Jenny M Benson wrote:
> On 11/01/2024 22:14, Iain Archer wrote:
>> On Thu, 11 Jan 2024 15:02:00 +0000, Jenny M Benson wrote:
>>
>>> On 11/01/2024 14:21, Chris J Dixon wrote:
>>>> We do lots of batch cooking and freezing, and although I know roughly
>>>> the portion size I am aiming for, I would usually end up trying to even
>>>> out the containers bit by bit as I reached the bottom of the saucepan,
>>>> which could be a real pain.
>>>
>>>   From time to time I receive a yard of genuine Cumberland sausage from
>>> my daughter.  She gave the same to my sister and I a few days ago.  As
>>> usual, I cut off portions preparatory to freezing.  As usual I got to
>>> the end of the length and had too much for 1 portion and not enough for
>>> 2 portions.  My sister reported exactly the same.
>>
>> [Wearing psychologist hat]
>> How did you gauge the length of each of the portions?
>
> Looked at it and thought "I could eat ... this much"!

It will be smaller when it is cooked so each portion will need to be
slightly larger which should solve then problem.

--
Kosmo Richard W
www.travelswmw.whitnet.uk
https://tinyurl.com/KRWpics

On 11/01/2024 16:02, BrritSki wrote:
> On 11/01/2024 15:02, Jenny M Benson wrote:
>> On 11/01/2024 14:21, Chris J Dixon wrote:
>>> We do lots of batch cooking and freezing, and although I know
>>> roughly the portion size I am aiming for, I would usually end up
>>> trying to even out the containers bit by bit as I reached the
>>> bottom of the saucepan, which could be a real pain.
>>
>>  From time to time I receive a yard of genuine Cumberland sausage from
>> my daughter.  She gave the same to my sister and I a few days ago.  As
>> usual, I cut off portions preparatory to freezing.  As usual I got to
>> the end of the length and had too much for 1 portion and not enough
>> for 2 portions.  My sister reported exactly the same.
>>
> You should both have taken more notice of the Cumberland Gap.

Indeed. 15 miles on the Cumberland Gap. That's a lot of sausage.

On 12/01/2024 09:08, John Armstrong wrote:
> On 11/01/2024 16:02, BrritSki wrote:
>> On 11/01/2024 15:02, Jenny M Benson wrote:
>>> On 11/01/2024 14:21, Chris J Dixon wrote:
>>>> We do lots of batch cooking and freezing, and although I know
>>>> roughly the portion size I am aiming for, I would usually end up
>>>> trying to even out the containers bit by bit as I reached the
>>>> bottom of the saucepan, which could be a real pain.
>>>
>>>  From time to time I receive a yard of genuine Cumberland sausage
>>> from my daughter.  She gave the same to my sister and I a few days
>>> ago.  As usual, I cut off portions preparatory to freezing.  As usual
>>> I got to the end of the length and had too much for 1 portion and not
>>> enough for 2 portions.  My sister reported exactly the same.
>>>
>> You should both have taken more notice of the Cumberland Gap.
>
> Indeed. 15 miles on the Cumberland Gap.  That's a lot of sausage.

And you'd need a big gap to hide it in....

On 12/01/2024 10:39, BrritSki wrote:
>>
>> Indeed. 15 miles on the Cumberland Gap.  That's a lot of sausage.
>
> And you'd need a big gap to hide it in....

I suppose that's MV rather than BT.
--
Jenny M Benson
Wrexham, UK

On Thu, 11 Jan 2024 23:47:39 +0000, kosmo <kosmo@whitnet.uk> wrote:

>On 11.1.24 23:21, Jenny M Benson wrote:
>> On 11/01/2024 22:14, Iain Archer wrote:
>>> On Thu, 11 Jan 2024 15:02:00 +0000, Jenny M Benson wrote:
>>>
>>>> On 11/01/2024 14:21, Chris J Dixon wrote:
>>>>> We do lots of batch cooking and freezing, and although I know roughly
>>>>> the portion size I am aiming for, I would usually end up trying to even
>>>>> out the containers bit by bit as I reached the bottom of the saucepan,
>>>>> which could be a real pain.
>>>>
>>>>   From time to time I receive a yard of genuine Cumberland sausage from
>>>> my daughter.  She gave the same to my sister and I a few days ago.  As
>>>> usual, I cut off portions preparatory to freezing.  As usual I got to
>>>> the end of the length and had too much for 1 portion and not enough for
>>>> 2 portions.  My sister reported exactly the same.
>>>
>>> [Wearing psychologist hat]
>>> How did you gauge the length of each of the portions?
>>
>> Looked at it and thought "I could eat ... this much"!
>
>It will be smaller when it is cooked so each portion will need to be
>slightly larger which should solve then problem.

As I lost weight my capacity to eat too much decreased. Days off for
holidays etc are disappointing. Even daily meals tent to be smaller,
and I think 'that doesn't look much' but it turns out tobe filling.
Also I think as you age you can eat less?

On Fri, 12 Jan 2024 11:18:06 +0000, Jenny M Benson
<NemoNews@hotmail.co.uk> wrote:

>On 12/01/2024 10:39, BrritSki wrote:
>>>
>>> Indeed. 15 miles on the Cumberland Gap.  That's a lot of sausage.
>>
>> And you'd need a big gap to hide it in....
>
>I suppose that's MV rather than BT.

Please BTM, Jenny is very rude! I think I'm nominating that for MV and
BT

Jane Vernon <spam@nopotteratthisaddress.co.uk> writes:

> On 10/01/2024 16:27, Nick Odell wrote:
>> On Tue, 09 Jan 2024 22:23:00 +0000, Penny <spam@labyrinth.freeuk.com>
>> wrote:
>>
>>> On Tue, 9 Jan 2024 19:15:11 +0000, Sam Plusnet <not@home.com> scrawled in
>>> the dust...
>>>
>>>> On 09-Jan-24 15:38, Jenny M Benson wrote:
>>>>> In a somewhat belated and half-hearted effort to keep myself on this
>>>>> planet for a little longer I have recently taken to buying quite a lot
>>>>> of fruit.  Twice, now, this has included pears which were described as
>>>>> "ripe and ready to eat."
>>>>>
>>>>> I was a bit sceptical at first, not being able to remember the last time
>>>>> a store-bought pear had lived up to any low expectation of ever becoming
>>>>> ripe and ready to eat.  But I was not so much gob-smacked as had my gob
>>>>> tenderly cherished.
>>>>>
>>>>> What modern and wondrous technology has been discovered which makes this
>>>>> possible?
>>>>
>>>> I wouldn't bother doing the Lottery if I were you. I think you have
>>>> used up all your astonishing luck with that one pear purchase.
>>>>
>>>> OTOH, please let us know if lightning continues to strike.
>>>>
>>>> P.S. Ignore the negative tone, I'm really glad you enjoyed it.
>>>
>>> I find it varies with the pear variety. I don't buy those which say they
>>> are ready to eat. I put two in the fruit bowl and the rest in the fridge.
>>> When one is softening around the stem, I eat it, and replace it in the bowl
>>> with one from the fridge.
>>>
>>> Conference will usually ripen up, as do the small yellow variety I forget
>>> the name of. Usually works well, but I had 5 big yellow ones last year
>>> which hung around for months and remained hard as a rock until I threw them
>>> out.
>> Cook 'em. That'll learn the abstrads.
>> Upside-down pear pudding? Mmmmmmm!
>> Nick
>
>
> I've recently discovered, on looking up recipes on Google, that pear
> and redcurrant crumble is a thing and therefore deals instantly with
> those two awkward ingredients, pears which aren't quite ripe and a
> glut of redcurrants in the freezer.
>
> Reader, it was delicious.

Indeed, there's no reason why wooden pears shouldn't be treated in the
same way as their equally wooden, and even more delicious when cooked,
cousin the quince.

Rosie

Jenny M Benson <NemoNews@hotmail.co.uk> writes:

> On 11/01/2024 14:21, Chris J Dixon wrote:
>> We do lots of batch cooking and freezing, and although I know
>> roughly the portion size I am aiming for, I would usually end up
>> trying to even out the containers bit by bit as I reached the
>> bottom of the saucepan, which could be a real pain.
>
> From time to time I receive a yard of genuine Cumberland sausage from
> my daughter. She gave the same to my sister and I a few days ago. As
> usual, I cut off portions preparatory to freezing. As usual I got to
> the end of the length and had too much for 1 portion and not enough
> for 2 portions. My sister reported exactly the same.

Time to adopt the metric Cumberland sausage, don't you think? Two full
portions at the end.

That reminds me that I haven't made my own Cumberland sausages for yonks
now. I must blow the dust off my mincer, just as soon as I can find a
good source of sausage skins.

Rosie

Jenny M Benson <NemoNews@hotmail.co.uk> writes:

> On 12/01/2024 10:39, BrritSki wrote:
>>>
>>> Indeed. 15 miles on the Cumberland Gap.  That's a lot of sausage.
>> And you'd need a big gap to hide it in....
>
> I suppose that's MV rather than BT.

Yes, I'm afraid so Jenny.

Rosie

Vicky <vicky.ayech@gmail.com> writes:

> On Fri, 12 Jan 2024 11:18:06 +0000, Jenny M Benson
> <NemoNews@hotmail.co.uk> wrote:
>
>>On 12/01/2024 10:39, BrritSki wrote:
>>>>
>>>> Indeed. 15 miles on the Cumberland Gap.  That's a lot of sausage.
>>>
>>> And you'd need a big gap to hide it in....
>>
>>I suppose that's MV rather than BT.
>
> Please BTM, Jenny is very rude! I think I'm nominating that for MV and
> BT

Mere vulgarity only, I'm afraid. This thread has potentially further to
run yet though.

Rosie

On 12.1.24 11:21, Vicky wrote:
> On Thu, 11 Jan 2024 23:47:39 +0000, kosmo <kosmo@whitnet.uk> wrote:
>
>> On 11.1.24 23:21, Jenny M Benson wrote:
>>> On 11/01/2024 22:14, Iain Archer wrote:
>>>> On Thu, 11 Jan 2024 15:02:00 +0000, Jenny M Benson wrote:
>>>>
>>>>> On 11/01/2024 14:21, Chris J Dixon wrote:
>>>>>> We do lots of batch cooking and freezing, and although I know roughly
>>>>>> the portion size I am aiming for, I would usually end up trying to even
>>>>>> out the containers bit by bit as I reached the bottom of the saucepan,
>>>>>> which could be a real pain.
>>>>>
>>>>>   From time to time I receive a yard of genuine Cumberland sausage from
>>>>> my daughter.  She gave the same to my sister and I a few days ago.  As
>>>>> usual, I cut off portions preparatory to freezing.  As usual I got to
>>>>> the end of the length and had too much for 1 portion and not enough for
>>>>> 2 portions.  My sister reported exactly the same.
>>>>
>>>> [Wearing psychologist hat]
>>>> How did you gauge the length of each of the portions?
>>>
>>> Looked at it and thought "I could eat ... this much"!
>>
>> It will be smaller when it is cooked so each portion will need to be
>> slightly larger which should solve then problem.
>
> As I lost weight my capacity to eat too much decreased. Days off for
> holidays etc are disappointing. Even daily meals tent to be smaller,
> and I think 'that doesn't look much' but it turns out tobe filling.
> Also I think as you age you can eat less?

I quite understand how a tent full of food can be robe filling.

--
Kosmo Richard W
www.travelswmw.whitnet.uk
https://tinyurl.com/KRWpics

On 12/01/2024 11:44, Rosie Mitchell wrote:
> Jenny M Benson <NemoNews@hotmail.co.uk> writes:
>
>> On 12/01/2024 10:39, BrritSki wrote:
>>>>
>>>> Indeed. 15 miles on the Cumberland Gap.  That's a lot of sausage.
>>> And you'd need a big gap to hide it in....
>>
>> I suppose that's MV rather than BT.
>
> Yes, I'm afraid so Jenny.
>
<nods in agreement>

BrritSki <rtilburyTAKEOUT@gmail.com> wrote:
> On 12/01/2024 09:08, John Armstrong wrote:
>> On 11/01/2024 16:02, BrritSki wrote:
>>> On 11/01/2024 15:02, Jenny M Benson wrote:
>>>> On 11/01/2024 14:21, Chris J Dixon wrote:
>>>>> We do lots of batch cooking and freezing, and although I know
>>>>> roughly the portion size I am aiming for, I would usually end up
>>>>> trying to even out the containers bit by bit as I reached the
>>>>> bottom of the saucepan, which could be a real pain.
>>>>
>>>>  From time to time I receive a yard of genuine Cumberland sausage
>>>> from my daughter.  She gave the same to my sister and I a few days
>>>> ago.  As usual, I cut off portions preparatory to freezing.  As usual
>>>> I got to the end of the length and had too much for 1 portion and not
>>>> enough for 2 portions.  My sister reported exactly the same.
>>>>
>>> You should both have taken more notice of the Cumberland Gap.
>>
>> Indeed. 15 miles on the Cumberland Gap.  That's a lot of sausage.
>
> And you'd need a big gap to hide it in....
>

A Gap in a Bap?

--
Toodle Pip, Mike McMillan

>>
>>
>> I've recently discovered, on looking up recipes on Google, that pear
>> and redcurrant crumble is a thing and therefore deals instantly with
>> those two awkward ingredients, pears which aren't quite ripe and a
>> glut of redcurrants in the freezer.
>>
>> Reader, it was delicious.
>
> Indeed, there's no reason why wooden pears shouldn't be treated in the
> same way as their equally wooden, and even more delicious when cooked,
> cousin the quince.
>
> Rosie

Don't you need a runcible spoon though?
Steve

On 12/01/2024 15:24, Steve Hague wrote:
>
>>>
>>>
>>> I've recently discovered, on looking up recipes on Google, that pear
>>> and redcurrant crumble is a thing and therefore deals instantly with
>>> those two awkward ingredients, pears which aren't quite ripe and a
>>> glut of redcurrants in the freezer.
>>>
>>> Reader, it was delicious.
>>
>> Indeed, there's no reason why wooden pears shouldn't be treated in the
>> same way as their equally wooden, and even more delicious when cooked,
>> cousin the quince.
>>
>> Rosie
>
> Don't you need a runcible spoon though?
>
It's a Welbible spoon now innit ?

>>>>
>>>> [Wearing psychologist hat]
>>>> How did you gauge the length of each of the portions?
>>>
>>> Looked at it and thought "I could eat ... this much"!
>>
>> It will be smaller when it is cooked so each portion will need to be
>> slightly larger which should solve then problem.
>
> As I lost weight my capacity to eat too much decreased. Days off for
> holidays etc are disappointing. Even daily meals tent to be smaller,
> and I think 'that doesn't look much' but it turns out tobe filling.
> Also I think as you age you can eat less?

Very true for me, I don't have anything like the appetite I had when
younger. That's no bad thing, but I also find I don't enjoy food so
much, particularly when I've cooked it myself.
Steve

On 12/01/2024 11:29, Rosie Mitchell wrote:
> Jenny M Benson <NemoNews@hotmail.co.uk> writes:
>
>> On 11/01/2024 14:21, Chris J Dixon wrote:
>>> We do lots of batch cooking and freezing, and although I know
>>> roughly the portion size I am aiming for, I would usually end up
>>> trying to even out the containers bit by bit as I reached the
>>> bottom of the saucepan, which could be a real pain.
>>
>> From time to time I receive a yard of genuine Cumberland sausage from
>> my daughter. She gave the same to my sister and I a few days ago. As
>> usual, I cut off portions preparatory to freezing. As usual I got to
>> the end of the length and had too much for 1 portion and not enough
>> for 2 portions. My sister reported exactly the same.
>
> Time to adopt the metric Cumberland sausage, don't you think? Two full
> portions at the end.
>
> That reminds me that I haven't made my own Cumberland sausages for yonks
> now. I must blow the dust off my mincer, just as soon as I can find a
> good source of sausage skins.
>
> Rosie

Good luck with that. I decided I would make some pork and tomato
sausages, which are only available in the Sheffield area, but I have a
recipe. I could only find sausage skins in industrial quantities.
Steve

>>
>> EXCEPT - weight.  The lighter the better.  Somewhere there will be an
>> optimum combo of weight and size for you.
>>
> One other factor.
> Make sure you have somewhere to keep the item, during the 99% of time
> when it isn't in use (this being the bane of all kitchen devices and
> gadgets).
>
Occasionally we de-clutter, and the exercise includes things kept at the
back of cupboards. It's appalling how much space a juicer takes up, not
used in five years. On the other hand our air fryer doesn't take up much
room, and has been in almost daily use for the best part of a year. It's
almost put the deep fryer out of business.
Steve

On 12.1.24 15:51, Steve Hague wrote:
>
>>>
>>> EXCEPT - weight.  The lighter the better.  Somewhere there will be an
>>> optimum combo of weight and size for you.
>>>
>> One other factor.
>> Make sure you have somewhere to keep the item, during the 99% of time
>> when it isn't in use (this being the bane of all kitchen devices and
>> gadgets).
>>
> Occasionally we de-clutter, and the exercise includes things kept at the
> back of cupboards. It's appalling how much space  a juicer takes up, not
> used in five years. On the other hand our air fryer doesn't take up much
> room, and has been in almost daily use for the best part of a year. It's
> almost put the deep fryer out of business.
> Steve

I succumbed to much pressure and an air fryer of the desired model and
type was installed.

It is at best used weekly - is someone missing the point?

--
Kosmo Richard W
www.travelswmw.whitnet.uk
https://tinyurl.com/KRWpics

On 12/01/2024 15:55, kosmo wrote:
>
> I succumbed to much pressure and an air fryer of the desired model and
> type was installed.
>
> It is at best used weekly - is someone missing the point?

What is the Cook cooking on the days she doesn't use the air fryer? My
sister uses here just about every day. I've only had mine for 2 days
but have used it twice and will be using it again to-night.
--
Jenny M Benson
Wrexham, UK

In message <l0d50kF98p5U3@mid.individual.net> at Fri, 12 Jan 2024
15:43:14, Steve Hague <stevehague82@gmail.com> writes
>On 12/01/2024 11:29, Rosie Mitchell wrote:
[]
>> good source of sausage skins.
>> Rosie
>
>Good luck with that. I decided I would make some pork and tomato
>sausages, which are only available in the Sheffield area, but I have a
>recipe. I could only find sausage skins in industrial quantities.
>Steve

Sounds like an UMRA collective is going to be needed ...
(No, I won't be joining.)
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

WANTED, Dead AND Alive: Schrodinger's Cat