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Pre made burgers etc

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Showing 151-171 of 171 posts in this discussion
Posted on 27 Feb 2013 11:15:24 GMT
happy says:
I think a lot of the problem comes from broken families as well. No grandparents around to provide the background for youngsters. They used to be the people who had the time to teach youngsters how to cook, sew etc.

In reply to an earlier post on 27 Feb 2013 11:49:37 GMT
Thanks Happy - I think you have a really good point right there - not just because I have been thinking about it anyhow - it is MORE THAN LIKELY

Posted on 28 Feb 2013 17:30:41 GMT
Clem Feeney says:
Moving the discussion back to burgers, if I make my own I just use the mince - no breadcrumbs or egg. Even the most lean mince has enough fat to bind it together. I add seasoning according to each child's preference. So it's just a matter of getting a decent mince to start with.

btw I've looked a a few cookery threads today and I'm amazed at the good humour and friendliness of you all. Not a troll in sight. What a nice place to be!

In reply to an earlier post on 28 Feb 2013 17:39:14 GMT
pixie says:
Hi clem! It is a nice forum...really friendly and lots of tips and ideas...we are lucky!

I'm with you on the burger thing, I just season well and add nothing more. The best "Baps" I've found are John Torodes potato baps...gorgeous. The recipe is in his Beef book.

In reply to an earlier post on 28 Feb 2013 18:00:11 GMT
Thoroughly agree with Clem about making burgers - and about the forums on cookery - we exchange views - it does make for pleasant ways of learning and swapping views
@ Pixie - I have his beef book would not be without it I had not see that recipe - love the idea though

In reply to an earlier post on 28 Feb 2013 18:04:59 GMT
pixie says:
The burger baps are amazing!xxx

Posted on 28 Feb 2013 18:30:09 GMT
Last edited by the author on 28 Feb 2013 18:36:44 GMT
Clem Feeney says:
Sadly due to wheat intolerance in the family (4 out of 6 of us), we have limited choice of breads. Getting a recipe that everyone likes is my wife's biggest challenge.

But potato baps may well be adaptable.

Posted on 28 Feb 2013 18:43:58 GMT
pixie says:
The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes: More Than 100 Mouth-watering Recipes for All the Family

Healthy Gluten-free Eating: In Association with Coeliac UK (Healthy Eating)

Gluten-free Bread and Cakes from Your Breadmaker: With Full Details for Dairy or Lactose Intolerance (Real Food) good if you have a breadmaker.

Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat

Bob's Red Mill Gluten Free All Purpose Baking Flour 600 g (Pack of 2)

Bob's Red Mill Gluten Free Wonderful Bread Mix 450 g (Pack of 2)

Just some ideas Clem...take a peek you might see something that grabs you.

Must be very difficult to find good good books and ingredients that work.

In reply to an earlier post on 28 Feb 2013 19:06:43 GMT
Clem Feeney says:
Thanks for the tips and links, pixie. We have a few recipes that work. We never got a satisfactory loaf with the breadmaker, so that's now standing idle.

My wife does most of the baking and relies on "The AiA Gluten and Dairy Free Cookbook" by Marilyn le Breton and 4 ingredients Gluten Free by McCosker & Bermingham. We have a breadmaker book, and she uses the recipes but oven bakes.

I tend to adapt Nigella's Domestic Godess and the Hummingbird Bakery when making treats. It takes a bit of experimentation, but the children enjoy the occasional batch of Daddy's Disaster Cakes.

In reply to an earlier post on 28 Feb 2013 19:12:57 GMT
Last edited by the author on 28 Feb 2013 19:17:41 GMT
pixie says:
It is trial and error just have to experiment and see how you get on. I bought some spelt cous cous ..Amisa Organic Spelt Cous Cous 500 g (Pack of 6) from the health shop. Am I right in thinking that would be ok?....I also have
Intolerant Gourmet, The I am a fan of barbara Kafka.

There is a link above for wheatfree breadmaker bread...dust it off and see if they work.

Edit to add....try the

In reply to an earlier post on 28 Feb 2013 19:53:11 GMT
We hope so, sometimes we don,t all agree, but we try to be careful not to tread on each other,s toes and start laying down the law. Being nice to one another is so much better and we support one another if we can. Makes the world go round. Xxx

Posted on 1 Mar 2013 18:26:16 GMT
happy says:
Be careful with Spelt, it still has gluten in it. It's not gluten free as many people think. Even Jaimie got caught out with it.

In reply to an earlier post on 1 Mar 2013 18:37:44 GMT
Last edited by the author on 1 Mar 2013 18:38:51 GMT
pixie says:
yep! always check with your nutritionist

Posted on 1 Mar 2013 18:52:37 GMT
Clem Feeney says:
"my nutritionist" would be my kids, who are better label readers than me. Thanks for flagging it up.

In reply to an earlier post on 1 Mar 2013 23:36:00 GMT
Yep, spelt is still wheat and so contains gluten. There is a suggestion that it is the modern methods of producing bread that causes the intolerance and possibly also yeast too.xx

Posted on 5 Mar 2013 13:36:02 GMT
Bearman says:
Look busy everyone - Pixie is coming!

Sorry to be so quiet for so long. I've handed in my resignation at work and they are determined to extract every last drop of me before I leave. Ireland last week was rough, but yesterday I was up at 3.30am to leave for the airport by 4.15 - flew to Switzerland for a meeting in Geneva at 10.30, hopped in a taxi, drove over the border to France for a 2pm meeting in Annecy before heading back to Gevena for the evening flight home. Arrive back home around 11 last night and realised that I hadn't eaten anything since a Costa pot of porridge at Heathrow at 5.30am! I was starving but it was so late that I couldn't face anything meaty and ended up with a cheese omlette.

So I am getting very little opportunity to post at the moment and that is likely to continue for some time. Just be aware that I do check in every so often to keep an eye on you all. Thanks to Pixie and Ori for missing me!

Anyway - I just thought I would post to report in the success of my homemade sausages. For no more than a couple of pounds I got a couple of plastic nozzles that fit onto the mincing acessory for my ancient Kenwood Chef Major. I also got some collagen casings. Aware that sausages need a reasonable fat content, I used pork belly. I cubed the belly, put it though the mincer on coarse setting. I then repeated the mincing on the fine setting. After that I added the additional ingredients: garlic, mustard, seasoning, fresh sage, breadcrumbs and a little chilli. Then it was just a matter of removing the mincing "disk" and adding the plastic nozzle loaded with the casing and putting the meat back through the system to extrude the mince into the casings. I twisted the resulting long sausage into smaller, rather uneven links (just like making balloon animals) and it was done. The success side was that they tasted good, cooked well, and didnt split. The only disappointment is that they were remarkably like shop bought sausages. So for the next attempt, I am going to leave the mincer coarser, and significantly up the additional flavourings - hopefully this will make them zing.

In reply to an earlier post on 5 Mar 2013 14:37:52 GMT
pixie says:
Cheeky! Thought you must be globe trotting...I've just posted on another thread I wondered what your new job entails? Anyway good to have you back and glad all have time to make sausages!? Multi tasking? Lol!

Posted on 5 Mar 2013 14:48:45 GMT
Bearman says:
Multitasking is an understatement. We stupidly went to an famous swedish flat pack furnture store on Saturday morning to get a desk for my new home based job, and in bargain corner near the exit we spotted a double bathroom sink unit which would be an ideal replacement for our current cracked basin. It was less than half price, had nice taps already fitted and was built into a piece of furniture with useful draws under the basins. Big mistake, that furniture place has unusual design which do not fit standard plumbing. The water pipes connected fine but we cannot work out how to connect the waste and still use the draws. Anyway, I was making the sausages in those gaps of the day while the other half was nipping done to the DIY shop to find yet another different connector in an attempt to get the drains all connected up. Much to our surprise, friends turned up for lunch - it had been arranged weeks ago, but no one wrote it on the calendar and we completely forgot they were coming. There was very little food in the house, so it was homemade sausages for lunch.

In reply to an earlier post on 5 Mar 2013 14:52:16 GMT
Last edited by the author on 5 Mar 2013 14:52:32 GMT
pixie says:
I agree about the sizing's the same with their bedding, pillowcases. Sometimes it's a bargain...but it's hell getting out of that the Yellowbrick road! you have to follow it til the end!

Posted on 5 Mar 2013 22:02:53 GMT
Gla you are ok Bear, sounds like you,ve had a hectic time, I wondered if you,d got a new job!!! Good luck with it all diamond.

Posted on 6 Mar 2013 08:44:26 GMT
I have to say though, fresh homemade sassingers would be an uber treat for me, I'm sure your friends enjoyed them!
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Discussion in:  cooking discussion forum
Participants:  17
Total posts:  171
Initial post:  25 Jan 2013
Latest post:  6 Mar 2013

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