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Posts posted by Chelseabun

  1. It would be interesting to try and figure out the next big trend in fast food business. Fast food came to the fore largely because of socioeconomic changes in society but there are other factors I am sure.  Why do some people become apparently 'addicted' to fast food and others turn to forums such as eGullet?  With beer, we are seeing consumers turn towards craft ale and the rise of micro breweries.  Could this be a model for coffee or other fast food?


    Well, I am late here, but I also cook for one.


    Nowadays I'm a vegan and that does simplify the game; I buy a lot of produce and have no problem finishing it all :biggrin:. But I have cooked all sorts of things in the past.  


    • Rely on the simplicity of food in its whole state; a tomato, an egg, a carrot, a crottin de Chavignol, a small trout, a bread roll; they are already 'for one'. 
    • Shop in produce markets, cheesemongers, fruiterers, bakeries, fishmonngers, dry goods stores, butchers, not in the supermarket; then you can buy your food in whatever quantity you like. You can get a single slice of cheese.
    • Cook on a cycle of ingredients. For example; day 1 - spanakopita (spinach, feta, pastry); day 2 I have leftover pastry; make baklava; I bought honey and pistachios for my baklava, so day 3 I make honey-roast veg; now I have some left-over veg so on day 4 I make soup and top it with the rest of the pistachios, etc.
    • Eat the same ingredient more than once in a row. It's nice to let one ingredient predominate for a few days and experiment with different ways of preparing it. Sometimes I pick a themed section from a cookbook and make several recipes centred on the same food for a few days. Then I have a little cluster of recipes for clams or whatever that I wouldn't have otherwise.
    • Change your sauces; they are very easy to prepare for one, if you're prepared to accept the freezer; you can make a healthy quantity of stock and freeze it in portions, then use it as the base for infinite variations. Then your food can involve the same main ingredient twice in a row but be served in a different way.
    • Use dry goods. If you have a pressure cooker you can buy your chickpeas in whatever quantity is sold and get a handful done quickly whenever you wish.
    • Freeze things before you cook with them if you dislike eating reheated dishes; chicken parts, sausage, blanched vegetables, herbs, milk... many things can simply be divided up for freezing and used as and when.
    • Use cooking equipment suitable for small quantities of food; this will reduce wastage, as there is often an instinct to use more of an ingredient that necessary if large vessels are employed.
    • Reduce recipes by slightly more than indicated; a recipe for four will often contain more than a strict four portions.



    After reading three pages of replies, I would say this is the best answer by a long country mile! I wish I had seen this advice years ago. You have certainly nailed how to cook for one and you can see how important it is as a topic from the number of replies here. I used to hate cooking for one.  I wasted lots of food and at the same time over ate and just wanted to avoid eating the same food twice in a row at all costs.  You answer is brilliant because it addresses the core problems of cooking for one.  Thinking back, I was under a lot of work pressure and working long hours.  Convenience took first place.  If I wasn't eating fast food or takeaway food I was shopping in the supermarket.   Your point about the 'cluster of recipes' would be the hardest thing for me as eating the same thing twice in a row would be the worst thing for me.  Also, I didn't understand the point about chickpeas. You must be using a really small pressure cooker? :)

    • Like 1
  3. I agree with you about Starbucks.  I do not venture there for coffee either.  That's not a comment on their coffee, its just that there are so many options for coffee. 


    There is money in fast food because manufacturers generally buy the unprocessed (normally agricultural) product for cents per pound, process them relatively cheaply (often removing their nutritional value LoL) and sell them to us at $ per pound LoL. They then make so much money they can afford to flood us with advertising. 


    Its ok by me though to admire their business and even buy their shares.   I think that is ok and the rise of fast food businesses should be admired (from a business perspective).  I would advocate though to 'drive past the drive through'.  Perhaps visit eGullet instead and cook something interesting and more healthy instead LoL :) 

  4. I love both.  it doesn't have to be one or the other.  You can do your organoleptic assessment on both and be equally satisfied (or unsatisfied naturally).  I think we have seen a growth in craft brewing alongside developments in hop varieties that has given us some excellent beers. 

  5. If you can get the imported catfish from Thailand (known as Basa or sometimes Cobler), then I think that should work.  After all isn't catfish famous for being deep fried? Shark as an alternative to cod or haddock is sold in fish and chip shops in London (where it is called 'Rock Salmon') and used to be a popular choice. 

  6. I looked it up.  Apparently, it is a Scottish style ale brewed with a mixture of malts.  It just goes to show that a warm welcome (even for opposing fans) and craft beer on the menu can not be beaten (unlike the whitecaps)! Just kidding folks - go whitecaps!

  7. Why not? It seems the norm now that people are choosing craft beers. Just because you are at the ballpark doesn't mean you should be offered anything less than craft beer. 


    I'm not familiar with a number of the beers listed.  However, the beer called train wreck sounds self explanatory LoL!  I assume any visiting fans from your opposing team get served the ale from the menu called 'dirty b*****d'?

  8. It can be awkward if everything else is good. I would suggest politely asking if you can get it the way you would like it before placing the order.  The danger is that they straight out say no.  If that is the case, then it would seem like poor customer service and it sounds like you have no shortage by way of choice of restaurants.  It's your hard earned cash you are spending after all.

  9. I had food poisoning in the 1980s where a relative had purchased a cake without realising the date code had expired and there was a deep layer of mould (mold) on the base.  I went round for a visit and out came the tea and cakes.  Needless to say, I was extremely ill.  


    If you are purposefully purchasing date expired food (or close to the date code), it is different as you know it is out of date code /nearly out of date code and can examine it and make a judgement.  Remember fish, game and meat are often 'dressed' i.e cut into retail cuts and packed on a tray under plastic wrap.  That can make it harder to judge if the item is safe.  I always avoid fish (and especially shellfish) that is near it's date code.  Although, if it was a skin on fillet and I could pick up and examine it, I might buy it.  However, that is not possible in our local supermarket.


    Other items, such as canned soup and dried products etc, the date code is more of a quality issue. Fresh fruit and vegetables too would not concern me too much.  I prefer them ripe to be honest.  I have tried a bottle of cola 20 years out of date LoL.  It was flat! However, apart from lack of gas, was safe.  You have to make the judgement call yourself, but if you are sensible then it can be fine.  However, avoid tea and cakes from my relatives LoL

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  10. Oysters, smoked salmon, scallops, Scotch quail eggs, Haggis black pudding shortbread - all washed down with Irn-bru.  I don't remember eating that good? 


    I do however remember 8 pence (15 cent approx.) cans of baked beans and rice served with curry sauce when I couldn't afford the chicken and wondering around the streets of Glasgow in the pouring rain looking for work with wet feet because my shoes were leaking and I couldn't afford new ones LoL 

  11. I've had buffet meals in both England and Scotland.  Its not something I ever put a lot of thought into, but I cant think that there is much if any difference.  Maybe it might depend more on the region than country, what your budget is and what type of function you are attending?


    Bottles of Irn-Bru (as suggested above and something I shamefully forgot to mention earlier) would be a good start.  If you are based in England, I find Morrisons supermarket seem to stock a lot of Scottish products (Tunnocks, pies, beef, cheese and Salmon etc). 


    Haggis is probably more for your Burns supper coming up (25th January).  We never ate the actual haggis but preferred the vegetarian haggis (which we thought was so much better).  But thats not to say you could include it in a buffet if you wished.

  12. Unless its a surprise birthday party, you could try asking your friend. I would guess your buffet should be all the normal things you would normally have for a buffet.  The main food items I stock up on when I'm back in Scotland is Tennents larger, pasta and marmalade.  I like the macaroni pies and white pudding too.  

    • Like 1
  13. Another recipe in this book On the Noodle Road: From Beijing to Rome, with Love and Pasta

    by Jen Lin-Liu


    The book in your link looks great.  I will give it's recipe a try.  I could not find the website the book referred to though.  However, I did find a link to this interview with the author who discusses the origins of hand pulled noodles 




    According to the Jen linLiu in the interview, laghman is a regional variation.  I did a quick search and found this video that looks interesting:


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