HomeSounds about right! I knew a guy who used to work in a meat processing factory who reported that one line of sliced ham was labelled up separately varying between 'cheap and cheerful' and a fancier labelled premium brand-Same sh*t-Different price and just brand snobbery at the end of the day.
What did you have for dinner tonight?
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Sounds about right! I knew a guy who used to work in a meat processing factory who reported that one line of sliced ham was labelled up separately varying between 'cheap and cheerful' and a fancier labelled premium brand-Same sh*t-Different price and just brand snobbery at the end of the day.
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Yup, you pay more just for the brand name. Not always though, I made the mistake of buying Sigma lenses as they were optically not far short of Canons and much cheaper. However they broke mechanically one after the other and just out of warranty, in the long term buying Canon in the first place would have been cheaper.
I had a colleague who'd worked for Unilever or Proctor & Gamble or some such, he claimed that all washing up liquids were basically Teepol mixed with more water in the case of the cheaper ones and with more scents added in the case of the expensive ones.
I had a colleague who'd worked for Unilever or Proctor & Gamble or some such, he claimed that all washing up liquids were basically Teepol mixed with more water in the case of the cheaper ones and with more scents added in the case of the expensive ones.
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"Yup, you pay more just for the brand name. Not always though, I made the mistake of buying Sigma lenses as they were optically not far short of Canons and much cheaper. However they broke mechanically one after the other and just out of warranty, in the long term buying Canon in the first place would have been cheaper."
Agree mate but with me it's pro standard Nikon. That being said I have a Tokina 300mm 2.8 ATX pro lens. It's built like a tank and optically brilliant even at 2.8. At the time I bought it, it cost close to a couple of grand, the equivalent Nikon was close to double. If I used it far more than I do I would have gone for the Nikon but no way could I justify the price. One thing is for sure even in the digital photography age, if you want the best images the lens is all important, and the best cost a hell of a lot of money, they always have. I keep all my lenses and cameras in Peli air and water tight flight cases, expensive but last forever and well worth the outlay.
Edit
BTW I have just seen the thread title, a bit off topic eh...but we don't care at this forum.
Agree mate but with me it's pro standard Nikon. That being said I have a Tokina 300mm 2.8 ATX pro lens. It's built like a tank and optically brilliant even at 2.8. At the time I bought it, it cost close to a couple of grand, the equivalent Nikon was close to double. If I used it far more than I do I would have gone for the Nikon but no way could I justify the price. One thing is for sure even in the digital photography age, if you want the best images the lens is all important, and the best cost a hell of a lot of money, they always have. I keep all my lenses and cameras in Peli air and water tight flight cases, expensive but last forever and well worth the outlay.
Edit
BTW I have just seen the thread title, a bit off topic eh...but we don't care at this forum.
_________________
Type two diabetic-low carb diet (50 carbs per day) and two 500mg Metformin pills per day. Apart from diagnosis HbA1c almost 12-all HbA1c results none diabetic. For over eight years my diabetes medication has not changed. My weight has remained stable, I have suffered no ill effects from my diet whatsoever. Every blood test has proved, I took the right road to my diabetic salvation. For almost seven years, I have asked medical professionals and naysayers, how do I maintain non diabetic BG levels on two Metformin other than low carb ? The silence has been deafening !
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Oh yes, a friend is a Nikonite and his kit is optically very similar. Agree on the Tokinas, I've read good things about them, I think they are derived from Angenieux (sp) 35mm pro cine lenses.
One good thing about Computer Aided Design is that there's now less of a difference between cheaper and more expensive kit - optically if not mechanically, the cheaper ranges tend to be made out of plastic rather than titanium. I was amazed a while back when buying binoculars, I started with some top of the range Swarovskis, which were brilliant, as were Leicas and Zeiss, then was disappointed by some of the slightly cheaper ones, but found a pair at about £200 which were not very far short of the Swarovskis at 5 times the price. I think they were an East European import but the optics may have originated in Japan, maybe in the same factory.
Computer Aided Food on the other hand, not so good (see what I did there, effortlessly back on topic . . .)
One good thing about Computer Aided Design is that there's now less of a difference between cheaper and more expensive kit - optically if not mechanically, the cheaper ranges tend to be made out of plastic rather than titanium. I was amazed a while back when buying binoculars, I started with some top of the range Swarovskis, which were brilliant, as were Leicas and Zeiss, then was disappointed by some of the slightly cheaper ones, but found a pair at about £200 which were not very far short of the Swarovskis at 5 times the price. I think they were an East European import but the optics may have originated in Japan, maybe in the same factory.
Computer Aided Food on the other hand, not so good (see what I did there, effortlessly back on topic . . .)
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What will you have for dinner tonight?
Well we have pork casserole rustic style
http://thelowcarbdiabetic.blogspot.co.uk/2012/09/pork-casserole-rustic-style.html
I am doing a slightly revised recipe using red pepper instead of carrots - looking forward to it!
All the best Jan
Well we have pork casserole rustic style
http://thelowcarbdiabetic.blogspot.co.uk/2012/09/pork-casserole-rustic-style.html
I am doing a slightly revised recipe using red pepper instead of carrots - looking forward to it!
All the best Jan
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Venison sausages tonight, containing venison, black pepper and not much else, with purple sprouting broccoli.
Probably followed by blueberries or strawberries with double cream, ground flax seeds and brandy.
Almost no brand names involved, except the brandy, Three Barrels VSOP.
Probably followed by blueberries or strawberries with double cream, ground flax seeds and brandy.
Almost no brand names involved, except the brandy, Three Barrels VSOP.
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@chris c wrote:Venison sausages tonight, containing venison, black pepper and not much else, with purple sprouting broccoli.
Probably followed by blueberries or strawberries with double cream, ground flax seeds and brandy.
Almost no brand names involved, except the brandy, Three Barrels VSOP.
I really must get some venison sausages soon ...
Interestingly, the grandchildren also love them, but they have theirs with green broccoli!
Your dessert sounds great too ...
All the best Jan
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Venison is pretty low in fat, hence the dessert (and I forgot the buttered oatcake and glass of French wine in tribute).
I truly fail to understand the objection to culling deer - as long as you eat them afterwards they make a good crop, as do rabbits. When they go out of season they are still available from the farm shops' freezers along with pheasant breasts and rabbits. Not cheap, but then you eat less, and without all those cheap carbs and the fat belly they produce, you can afford quality. I suspect not a few farmers would wish I liked pigeons too but that's purely a preference based on flavour and an unfortunate incident several decades ago.
Glad to see your grandkids have been introduced to Real Food, they look to be doing well on it!
I truly fail to understand the objection to culling deer - as long as you eat them afterwards they make a good crop, as do rabbits. When they go out of season they are still available from the farm shops' freezers along with pheasant breasts and rabbits. Not cheap, but then you eat less, and without all those cheap carbs and the fat belly they produce, you can afford quality. I suspect not a few farmers would wish I liked pigeons too but that's purely a preference based on flavour and an unfortunate incident several decades ago.
Glad to see your grandkids have been introduced to Real Food, they look to be doing well on it!
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... yes the grandchildren do eat well ... and real food too!
It is so lovely to see them tucking into their meat and veg or fish and veg.
When they were 'toddlers' a snack would be a piece of fruit, slice of cucumber, or a carrot / pepper stick. Their mother always makes her own food / meals ... they have been given a good introduction to a healthy choice.
Sweets and crisps are allowed but only as a treat not an every day occurrence, which unfortunately isn't always the same with some children out shopping with their parents ...
Another thing they have been introduced to is actually helping with the shopping and talking about where food comes from - the shopping may take that bit longer - but it becomes a happier experience and a fun learning one too!
Any way - getting back to a dinner tonight theme ... whilst talking to my dear dad last night he was telling me about the lovely winter beef casserole he had enjoyed ... gave me an idea for our dinner tonight - watch this space!
All the best Jan
It is so lovely to see them tucking into their meat and veg or fish and veg.
When they were 'toddlers' a snack would be a piece of fruit, slice of cucumber, or a carrot / pepper stick. Their mother always makes her own food / meals ... they have been given a good introduction to a healthy choice.
Sweets and crisps are allowed but only as a treat not an every day occurrence, which unfortunately isn't always the same with some children out shopping with their parents ...
Another thing they have been introduced to is actually helping with the shopping and talking about where food comes from - the shopping may take that bit longer - but it becomes a happier experience and a fun learning one too!
Any way - getting back to a dinner tonight theme ... whilst talking to my dear dad last night he was telling me about the lovely winter beef casserole he had enjoyed ... gave me an idea for our dinner tonight - watch this space!
All the best Jan
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Yes I knew from a very young age, from living in the country, that those cute little baa lambs became sunday lunch some months later, and we used to grow a lot of our veggies on the allotment.
True or apocryphal I don't know, but I heard a story of children visiting a farm and watching the cows being milked, and asking why they put the milk into the cows in the first place . . .
. . . a big fat bloater tonight, with toasted almonds, briefly boiled spinach, buttered oatcakes and the rest of the Bordeaux. Salut!
True or apocryphal I don't know, but I heard a story of children visiting a farm and watching the cows being milked, and asking why they put the milk into the cows in the first place . . .
. . . a big fat bloater tonight, with toasted almonds, briefly boiled spinach, buttered oatcakes and the rest of the Bordeaux. Salut!
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Looking for a lovely low carb meal for dinner tonight - how about this one
Lowcarb Luxury Lasagne, lowcarb food at it‘s best !
Ingredients serves two
250 grams ground/minced beef
1 aubergine/egg plant
1 red onion
A splash of olive oil
300 ml of double cream
One 400 grams tin of chopped tomatoes
A cup of fresh grated cheddar cheese
Half a red pepper chopped
Half a green pepper chopped
A handful of button mushrooms
Salt, pepper and mixed herbs to taste
Method:
Fry the finely chopped onion with the olive oil in a large frying pan, Americans call this a skillet I believe. When soft add the minced beef and brown. Add the chopped peppers, mushrooms and chopped tomatoes. Allow to come off the simmer and add the double cream, and stir well. Cut the aubergine into thin slices around 6mm/ around a quarter inch thick. Layer up, one layer of aubergine and one layer of the beef mix, in your oven proof dish, adding some salt, mixed herbs and pepper. Place in oven set at 200c for around thirty minutes. Remove and cover with grated cheddar cheese. Place back in the oven and cook for a further 10 minutes or until the cheese is golden brown.
A truly great meal, very easy and lowcarb, enjoy !
250 grams ground/minced beef
1 aubergine/egg plant
1 red onion
A splash of olive oil
300 ml of double cream
One 400 grams tin of chopped tomatoes
A cup of fresh grated cheddar cheese
Half a red pepper chopped
Half a green pepper chopped
A handful of button mushrooms
Salt, pepper and mixed herbs to taste
Method:
Fry the finely chopped onion with the olive oil in a large frying pan, Americans call this a skillet I believe. When soft add the minced beef and brown. Add the chopped peppers, mushrooms and chopped tomatoes. Allow to come off the simmer and add the double cream, and stir well. Cut the aubergine into thin slices around 6mm/ around a quarter inch thick. Layer up, one layer of aubergine and one layer of the beef mix, in your oven proof dish, adding some salt, mixed herbs and pepper. Place in oven set at 200c for around thirty minutes. Remove and cover with grated cheddar cheese. Place back in the oven and cook for a further 10 minutes or until the cheese is golden brown.
A truly great meal, very easy and lowcarb, enjoy !
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... we're not actually having this tonight !
... we enjoyed this casserole the other night, and I thought it worth sharing
During these cooler winter months, you just cannot beat a warming casserole. The meat is always tender, and the vegetables with the various seasonings, herbs and gravy/stock just combine together and the taste is simply gorgeous. The other bonus is the sense of the taste you also get as the glorious aroma wafts through the kitchen into the hallway ....
Just recently whilst talking with my dear Dad, he told me about a lovely Casserole he had enjoyed, "it was full of green vegetables" he said, "and made a change from carrots and onions". Well it got me thinking ... why not make a similar one. So inspired by my 'young at heart' Dad, who at 90 years of age, still enjoys his daily afternoon walk around the local lanes. This is my version of a low carb winter green beef casserole.
Of course when you say the words Winter Green Beef Casserole, there is such a great choice of green vegetables to choose from. You could add to those I used, for example a few peas or green beans to name just two more ...
However, you choose to serve yours, hope you enjoy it.
All the best Jan
... we enjoyed this casserole the other night, and I thought it worth sharing
Winter Green Beef Casserole : Low Carb
During these cooler winter months, you just cannot beat a warming casserole. The meat is always tender, and the vegetables with the various seasonings, herbs and gravy/stock just combine together and the taste is simply gorgeous. The other bonus is the sense of the taste you also get as the glorious aroma wafts through the kitchen into the hallway ....
Just recently whilst talking with my dear Dad, he told me about a lovely Casserole he had enjoyed, "it was full of green vegetables" he said, "and made a change from carrots and onions". Well it got me thinking ... why not make a similar one. So inspired by my 'young at heart' Dad, who at 90 years of age, still enjoys his daily afternoon walk around the local lanes. This is my version of a low carb winter green beef casserole.
Have all your ingredients and cooking utensils ready
Winter Green Beef Casserole
Serves 2 / 3
Ingredients
.450kg casserole steak, diced
1 green pepper
1 leek, trimmed
2 (medium sized) courgettes / zucchini
mushrooms, a handful 4 - 6
salt and black pepper for seasoning
mixed herbs
gravy / stock (of choice) about 3/4 pint (to cover meat etc)
White cabbage to accompany dish
Serves 2 / 3
Ingredients
.450kg casserole steak, diced
1 green pepper
1 leek, trimmed
2 (medium sized) courgettes / zucchini
mushrooms, a handful 4 - 6
salt and black pepper for seasoning
mixed herbs
gravy / stock (of choice) about 3/4 pint (to cover meat etc)
White cabbage to accompany dish
Method
Wipe / wash meat and all vegetables with water before using
Put oven on to warm up. Gas 4, Electric 180
Dice up Meat into approx 1 inch 'chunks' and place in oven proof casserole dish
De-seed pepper and cut into square pieces (or slices if you'd prefer)
Top and Tail Courgettes, then slice and add to casserole dish
Slice leek and add to casserole dish
Slice or quarter mushrooms and add to casserole dish
season with salt and black pepper
add herbs of your choice - I used dried mixed herbs
Make up your stock and pour over meat and vegetables to cover
Put lid on casserole dish, place in warmed oven, cook for 2 to 2 1/2 hours until meat is tender.
Tip - I usually gently stir all ingredients at least twice during cooking
Prepare your accompanying vegetables - we had white cabbage
Wipe / wash meat and all vegetables with water before using
Put oven on to warm up. Gas 4, Electric 180
Dice up Meat into approx 1 inch 'chunks' and place in oven proof casserole dish
De-seed pepper and cut into square pieces (or slices if you'd prefer)
Top and Tail Courgettes, then slice and add to casserole dish
Slice leek and add to casserole dish
Slice or quarter mushrooms and add to casserole dish
season with salt and black pepper
add herbs of your choice - I used dried mixed herbs
Make up your stock and pour over meat and vegetables to cover
Put lid on casserole dish, place in warmed oven, cook for 2 to 2 1/2 hours until meat is tender.
Tip - I usually gently stir all ingredients at least twice during cooking
Prepare your accompanying vegetables - we had white cabbage
When cooked - take out of the oven and serve on warmed plates.
We enjoyed this casserole simply served with white cabbage
We enjoyed this casserole simply served with white cabbage
Of course when you say the words Winter Green Beef Casserole, there is such a great choice of green vegetables to choose from. You could add to those I used, for example a few peas or green beans to name just two more ...
However, you choose to serve yours, hope you enjoy it.
All the best Jan
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A handful of frozen King Prawns, briefly fried in coconut oil with sesame seeds and a pinch of cayenne, with half an avocado and equally briefly boiled frozen spinach. Along with the oatcakes slathered in butter and the glass of red wine. And a couple of squares of 85% chocolate for pudding.
I've done a similar "lassagne" using courgettes/zucchini, as well as aubergine. Must have another one soon, thanks for reminding me! Will you come round and wash out the casserole afterwards? Until I get around to rebuilding the kitchen and replacing the currently broken gas boiler I'm concentrating on meals which cook quickly and generate the least amount of washing up . . .
I've done a similar "lassagne" using courgettes/zucchini, as well as aubergine. Must have another one soon, thanks for reminding me! Will you come round and wash out the casserole afterwards? Until I get around to rebuilding the kitchen and replacing the currently broken gas boiler I'm concentrating on meals which cook quickly and generate the least amount of washing up . . .
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... LOL I always soak my casserole dishes well before washing up !
I agree sometimes it is nice just to cook and enjoy a more simple meal, which is tasty and doesn't involve too much washing up.
You can't beat a square of 85% dark chocolate - I always make sure there is some in the house. You don't have to eat it every day ...
All the best Jan
I agree sometimes it is nice just to cook and enjoy a more simple meal, which is tasty and doesn't involve too much washing up.
You can't beat a square of 85% dark chocolate - I always make sure there is some in the house. You don't have to eat it every day ...
All the best Jan
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This can also make a great dessert
black berries, blue berries, kiwi fruit and double cream.
All the best Jan
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You missed out the ground flaxseed and the brandy . . .
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Gently fry some cashew nuts in coconut oil. Add coarsely chopped red, green, yellow and orange peppers, and finely chopped red and green chillies and garlic. Add a handful of frozen king prawns. Sprinkle on a pinch or two of ginger and one of cayenne. Add some toasted sesame oil and the juice of a lime.
Takes less time to cook than it did to write this! I had mine with an anatomically correct (ie. small) portion of rice, but then I'd been gardening.
Alternatives - lemon grass and cilantro (coriander leaf) but then substitute the lime juice with half a lemon.
Takes less time to cook than it did to write this! I had mine with an anatomically correct (ie. small) portion of rice, but then I'd been gardening.
Alternatives - lemon grass and cilantro (coriander leaf) but then substitute the lime juice with half a lemon.
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Had a very nice dinner last night ... Chicken Breast cooked with skin on - so tasty, and to accompany was mushrooms stuffed with cheese and bacon, broccoli and cabbage ... tasted great!
Not too sure what will be on the menu tonight, because we will be out and about with family later celebrating a birthday ...
I'll have to let you know tomorrow, whether it was steak with a nice salad or perhaps a salmon dish. Who knows ... but I'm sure it will be good and spending time celebrating with family is just GREAT
Happy Monday everyone, and if you should be looking for a meal idea how about this one
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Not too sure what will be on the menu tonight, because we will be out and about with family later celebrating a birthday ...
I'll have to let you know tomorrow, whether it was steak with a nice salad or perhaps a salmon dish. Who knows ... but I'm sure it will be good and spending time celebrating with family is just GREAT
Happy Monday everyone, and if you should be looking for a meal idea how about this one
Pork medallions and vegetables.
See it here http://lowcarbdietsandrecipes.blogspot.co.uk/2014/03/pork-medallions-and-vegetables.html
See it here http://lowcarbdietsandrecipes.blogspot.co.uk/2014/03/pork-medallions-and-vegetables.html
All the best Jan
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Isn't the mashed swede a bit risky, Jan?
D.
D.
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We all had a lovely meal out last night ... family occasions are such fun,and there was something on the menu to please everyone ... from steak to salmon, sea bass to gammon steaks and hearty burgers served with a salad ... the grandchildren even had room for some chocolate ice-cream afterwards ... LOL 
On the menu tonight is a moussaka, another one of our favourites... a little similar to this
http://thelowcarbdiabetic.blogspot.co.uk/2015/11/moussaka-and-merlot.html
All the best Jan
On the menu tonight is a moussaka, another one of our favourites... a little similar to this
http://thelowcarbdiabetic.blogspot.co.uk/2015/11/moussaka-and-merlot.html
All the best Jan
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@Derek wrote:Isn't the mashed swede a bit risky, Jan?
D.
Hi Derek
We have mashed swede, and also mashed cauliflower a fair bit, and don't forget celeriac, which we find are all good lower carb alternatives to potato, pasta, rice.
Eddie's blood sugars are fine with it ... but I always recommend test is best if you're not sure.
Here is a little about swede
http://thelowcarbdiabetic.blogspot.co.uk/2015/08/swede-popular-delicious-and-low-carb.html
All the best Jan
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Now who says you have to have Roast on a Sunday - tonights dinner will be this lovely LCHF Shepherds Pie
Use the standard recipe, but substitute the mashed potato, with mashed swede, or grated cauliflower
and why not check out Pauls recipe here
http://lowcarbdiabetic.forumotion.co.uk/t21-paul-s-reduced-carb-shepherds-pie?highlight=pauls+shepherds+pie
All the best Jan
Use the standard recipe, but substitute the mashed potato, with mashed swede, or grated cauliflower
and why not check out Pauls recipe here
http://lowcarbdiabetic.forumotion.co.uk/t21-paul-s-reduced-carb-shepherds-pie?highlight=pauls+shepherds+pie
All the best Jan
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Can you believe it's Friday night again - where does the week go.
We will be enjoying one of our favourite meals it's 'Bangers and Mash the LCHF way
Hope everyone has a good Friday evening
We will be enjoying one of our favourite meals it's 'Bangers and Mash the LCHF way
Hope everyone has a good Friday evening
http://thelowcarbdiabetic.blogspot.co.uk/2012/10/great-lowcarb-grub-for-winter.html
All the best Jan
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Dinner tonight
A simple chicken breast wrapped in bacon and served with broccoli, a few pieces of sliced carrot and some great tasting Celeriac Dauphinouse... you can't beat it!
Celeriac Dauphinouse
Yes, you may have seen this recipe before - it is one of our favourites, but if you haven't - well you've been missing out on some great food!
Celeriac is one of the low carb mega stars. Much tastier than potatoes, lowcarb and unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. Collins Gem calorie counter states flesh only boiled 1.9 grams of carb per 100 grams.
Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.
Celeriac is not available in all supermarkets, but well worth hunting out.
Celeriac Dauphinoise
1 celeriac
300ml double cream
100 grams mature cheddar cheese, grated
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic
Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces. Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up. Place in a hot oven 200 centigrade and cook for 35 minutes. Remove from oven and add a layer of grated cheddar cheese. Place back in oven and cook until cheese is golden brown. Serves 4 (amend to suit)
Celeriac is one of the low carb mega stars. Much tastier than potatoes, lowcarb and unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. Collins Gem calorie counter states flesh only boiled 1.9 grams of carb per 100 grams.
Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.
Celeriac is not available in all supermarkets, but well worth hunting out.
Celeriac Dauphinoise
1 celeriac
300ml double cream
100 grams mature cheddar cheese, grated
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic
Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces. Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up. Place in a hot oven 200 centigrade and cook for 35 minutes. Remove from oven and add a layer of grated cheddar cheese. Place back in oven and cook until cheese is golden brown. Serves 4 (amend to suit)
All the best Jan
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Been spiralizing
courgette spaghetti
half teaspoon of italian spice and some garlic, yummy
courgette spaghetti
half teaspoon of italian spice and some garlic, yummy