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Chez
Joined: 13 Aug 2006
Posts: 15142
Location: Quantock Hills, Somerset
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 Posted: Sun Jun 29, 08 4:30 pm Post subject: |
 
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| Jonnyboy wrote: |
| Have you thought of maybe trying your kids on something like salmon? Most people like the taste and it's easy to cook, plus no bones. |
Salmon don't have bones?  |
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sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 28908
Location: North Devon
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| Posted: Sun Jun 29, 08 4:35 pm Post subject: |
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| Chez wrote: |
Salmon don't have bones? |
Jonnyboy eats tinned salmon mostly.  |
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Jonnyboy
Joined: 29 Oct 2004
Posts: 22806
Location: location, location
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| Posted: Sun Jun 29, 08 4:35 pm Post subject: |
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Sorry, no clarity there. Salmon fillets won't have bones, and even the cutlets will only have a couple of easily identifiable ones.
It's a nice non threatening start to eating fish. |
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Grimnir
Joined: 29 Mar 2007
Posts: 372
Location: Northants/Beds border
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| Posted: Sun Jun 29, 08 4:36 pm Post subject: |
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The lemon chicken is a storebought sauce  I'd love a recipie though! The egg fried rice is from Iceland! Would like to know how to make that too  |
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Jonnyboy
Joined: 29 Oct 2004
Posts: 22806
Location: location, location
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| Posted: Sun Jun 29, 08 4:36 pm Post subject: |
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| sean wrote: |
Jonnyboy eats tinned salmon mostly. |
Only when I've run out of pilchards |
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Snowball
Joined: 28 Oct 2004
Posts: 4475
Location: swindon
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| Posted: Sun Jun 29, 08 4:40 pm Post subject: |
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Do you have a wok Grimnir? |
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Grimnir
Joined: 29 Mar 2007
Posts: 372
Location: Northants/Beds border
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| Posted: Sun Jun 29, 08 4:48 pm Post subject: |
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She just doesn't like eggs - picked out every bit she found in the rice!. Fish she detests and just the thought makes her feel ill. She can spot it a mile off too |
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Grimnir
Joined: 29 Mar 2007
Posts: 372
Location: Northants/Beds border
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| Posted: Sun Jun 29, 08 4:48 pm Post subject: |
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Nope just a big frying pan. I'm cooking on an electric hob BTW |
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Jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 18735
Location: North Devon
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| Posted: Sun Jun 29, 08 4:54 pm Post subject: |
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A big frying pan will do.
Cook the rice by boiling it.
Beat an egg or two and pour it into medium hot oil in the frying pan. Mix it around a bit to break it up as it cooks.
Add the pre-cooked rice frozen peas, assorted leftovers, soy sauce.
Keep stirring as it all gets hot and ready to eat.
First time I tried to make it I didn't realise you had to cook the egg before cooking the rice - what a mess! Don't do that! |
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Chez
Joined: 13 Aug 2006
Posts: 15142
Location: Quantock Hills, Somerset
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| Posted: Sun Jun 29, 08 5:01 pm Post subject: |
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My mother makes lemon chicken from a store-bought sauce - my 90 year old dad, who is ideologically opposed to anything other than 'meat and two veg' and would be horrified if he was told he was eating Chinese food, loves it and regularly asks for 'that round yellow thing' . |
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gil
Downsizer Moderator
Joined: 08 Jun 2005
Posts: 13390
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| Posted: Sun Jun 29, 08 5:06 pm Post subject: |
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| Grimnir wrote: |
| I do fajitas but have to spice them so mild I can hardly taste it |
Keep your own stash of hot sauces, such as Encona, and apply to your own portion ! Or make your own. I'm sure folk on here have some interesting recipes you could try.
I used to know someone who said they didn't like spicy food.
Turned out that what they meant was that they didn't like chilli (the heat), but were fine with the more aromatic spices like ginger, cinnamon, because of being used to food like ginger biscuits, ginger beer, gingerbread, and all that spiced bakery goods stuff.
So we started cooking with a bit of those, plus nutmeg, cloves, mixed spice : cake-type spices applied to savoury dishes.
Spiced food, rather than spicy.
Moved on to paprika (dried red peppers, cos he liked fresh ones); coriander seed, the aniseedy herbs/spices such as fennel, dill, anise [he liked Liquorice Allsorts]
And eventually to garam masala, turmeric and cumin.
Just not ever chilli.
It took time (months, years), and a willingness to experiment, interspersed with plenty of plain mince 'n' tatties, and bangers and mash. |
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Chez
Joined: 13 Aug 2006
Posts: 15142
Location: Quantock Hills, Somerset
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| Posted: Sun Jun 29, 08 5:31 pm Post subject: |
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Arvo makes something called Blatt Chan that is a very hot thing that he adds to stuff that I like very mild.
1 jar - mayonnaise-size.
1 onion, roughly chopped
1 tsp chilli powder or more to taste
1 tbsp tomato sauce
1 tbsp vinegar
Put chilli powder and chopped onion in jar, screw on lid and shake. Add tomato sauce and vinegar. Screw lid on again and shake.
Add to your food to taste.
It does get better if you leave it for a day or two, but it's fine made and used straight away. It'll keep for quite a while in the fridge. My line in the sand is when I open the jar and it's got fur on top. |
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Jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 18735
Location: North Devon
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| Posted: Sun Jun 29, 08 6:00 pm Post subject: |
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I keep a jar of chilli pickle made by my work colleague's mother-in-law in the fridge. When we make something mild to suit Ben and Sean I put a judicious amount on to mine. |
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Grimnir
Joined: 29 Mar 2007
Posts: 372
Location: Northants/Beds border
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| Posted: Sun Jun 29, 08 6:06 pm Post subject: |
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| Jamanda wrote: |
| First time I tried to make it I didn't realise you had to cook the egg before cooking the rice - what a mess! Don't do that! |
Good job you said that, I would've just assumed that was what you'd do
The hot sauces sounds good. I'm not one for super-hot food but I do like to push it a little sometimes |
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sally_in_wales
Downsizer Moderator
Joined: 06 Mar 2005
Posts: 13931
Location: sunny wales
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| Posted: Sun Jun 29, 08 6:22 pm Post subject: |
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Why not get the family to write between them a list of their top 25 favourite meals (make the list long enough to make them think a bit and not just rattle off the classic favourites). Then plan to learn to cook one of them together a week and see what happens
Last edited by sally_in_wales on Sun Jun 29, 08 6:44 pm; edited 1 time in total |
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