Food that’s not worth the effort

[BarrelOfOtters]

Crab…picked yourself
Unfilleted fish
globe artichoke all that finiking for some little bites

I either get the frozen chunks, or pop the entire butternut into the oven, whole.

"How has no one said YORKSHIRE PUDDINGS?"

They are always worth the effort

Aunt Bessie's frozen Yorkshires are infinitely better than any I've ever made. And I speak as a Yorkshirewoman.

@Motorina - I use a 14oz size can of condensed milk. I'm in the US so I buy heavy cream because the alternative is light cream, which is more like pouring cream and doesn't whip. I'm honestly not sure whether UK whipping cream would work, because of the addition of the milk and other ingredients. It doesn't whip up to stiff peaks when combined with the condensed milk etc - more like very soft peaks.

I read an article on risotto making that said people tend not to have the heat up high enough…is should only take 20 to 25 minutes. Game changer for me. https://www.theguardian.com/lifeandstyle/wordofmouth/2010/may/06/how-to-make-perfect-risotto?CMP=Share_iOSApp_Other

I am at the poster who throws artichokes on the compost. Can you send them my way please? I always have the time for an artichoke.

Also at Yorkshire pudding.

For me, mangoes, papayas, pineapples and large oranges aren’t worth the effort even though I like them very much.

Oh also, boiling an egg. It’s probably my least favourite way to eat an egg but sometimes it’s necessary, such as for egg mayo sandwiches or ramen. I hate peeling them with a passion.

"Motorina- I use a 14oz size can of condensed milk. I'm in the US so I buy heavy cream because the alternative is light cream, which is more like pouring cream and doesn't whip. I'm honestly not sure whether UK whipping cream would work, because of the addition of the milk and other ingredients. It doesn't whip up to stiff peaks when combined with the condensed milk etc - more like very soft peaks."

@Britinme , I happen to have a can of condensed milk and vanilla extract in the cupboard, so when DH went shopping this afternoon I got him to buy double cream and tried your recipe. I didn't even need a whisk, just stirred it up vigoroudly with the spoon I'd used for the vanilla extract and bunged it in the freezer in the Pyrex bowl I mixed it in.

Reader, it works! Only the edge has frozen so far but it definitely tastes like ice cream- granted, the sweet, very smooth homogenous Haagen Daz type that coats your mouth rather than the slightly more ice crystal type so if you don't like that really creamy mouthfeel then you're probably better off using a recipe with milk and mixing it at intervals during freezing. But if you like that type then it's fab and so so easy.

After it boils to your preferred hardness, pour the water out. Shake the pot around so the shells crack a bit. Pour cold water into the pot. Peel eggs. The shell will come away easily.

Risotto is no hassle really and definitely worth it. Plus you've opened the wine to put a glass in so slowly stirring while drinking wine is therapeutic.

Auntie Bessie's Yorkshires are the way forward.

Frozen Yorkshire puddings in beef dripping are 100% better than any I've ever made.

Oh thank you, I will give this a try. My usual routine is to run cold water over them then put them in a bowl of icy water.

The shell has to crack for the water to get in, iyswim

I haven’t had Aunt Bessie’s since I was a child so maybe they’ve come on since then. I remember them looking like little flying saucers.

Yes, that makes sense. I’m looking forward to egg mayo for lunch tomorrow.

I don’t cook at all, so for me it would be anything that isn’t toast.

I do love big peel & eat prawns though. The peeling is half the pleasure (the husband doing all the prep is the other).

Actually, maybe that was my mum’s Yorkshires

12 hours? You went wrong somewhere there.

@CyanCrystalViolet 😆 try the Tesco finest ones, they're so good!

Never! I grew up around North Yorks and I LOVE Yorkshire pudding. If I could only eat one food for the rest of my life it would be Yorkshires.

Having said that, I hardly make them these days as I’m pescatarian and too poor to put the oven on.

@powershowerforanhour - ha ha! I'm glad it worked for you. I think if you were going to add other flavours you'd have to whip it together or it might be too hard. I add 3 tbsp unsweetened cocoa to get chocolate flavour, and that always freezes a bit harder than the vanilla. Rum and raisin stays less hard though - probably because of the alcohol content. Hmm - must try brandy and dried cherries in the chocolate sometime... I've done a mixture of peanut butter and caramel swirled through the chocolate and that works well if you like peanut butter. Hmm - must try it with almond butter.

Friends, this is not a recipe for slimmers. Portions probably need to be smaller rather than larger.

Oh I love peeling eggs I find it therapeutic 😃

OMG at homemade taramasalata. Wtaf. ££££ for thé ingrédients, 3000000 hours to make and then everyone complains it's not pink. Idem pancakes. You spend a whole afternoon making the bastards and when you finally get to sit down, they've all been eaten.

Frozen Butternut squash is genuinely game-changing - though not tried roasting it. Prob fine if you defrost it first and give it a wipe to dry it a bit before putting in the oven with some gouge if oil?

im going to throw in creaming butter and sugar because I have puny arms and can never quite get the motion right and it hurts. throwing it all in the processor works fine with half a teaspoon extra baking powder 😮

I've never tried doing this, but I don't see why you couldn't make an egg mayo sandwich using an egg poached till firm.

But poaching eggs is even more hassle than boiling them