caretaker

As soon as I started opening cans of beans, I was cooking chili instead of spaghetti sauce.

bats

Dig you put egg in it gives it a different texture and it fluffs up a bit. Brushing egg on just browns. Both are fine but you needn't do both

bats

Weren't the cans labelled? MIL used to work at a food canning place where they sold unlabelled cans to the staff. Dinner was an adventure.

Oink

It was far too rough to fish yesterday so just dropped crab and prawn traps and waited in the pub while they soaked. So tonight I'm trying a coconut and prawn and crab curry.

caretaker

That sounds great! I went fishing on Sunday but didn't catch any keepers, so tonight I had bangers and mash with gravy and peas.

Oink

A classic.
Although "we" aren't eating sausages anymore.

Shard

Latest thing I noticed here is they're doing sausages mixed with various beans/pulses and marketing them as high protein/healthy. Premium priced of course.

https://www.waitrose.com/ecom/produc...-645125-645126

BristolUK

I knew I shouldn't have looked.

400g (not far off a lb) Cumberland sausages £1.64 or $2.85 and that's bloody Waitrose prices.
The special ones you mention, £3.29 same size or $5.21.

The most basic breakfast sausages here are about $3.99 lb. I can maybe buy 5 Italian/Spanish bangers for about $6.

Bizarrely, I can buy pork/beef joints cheaper than sausages.

caretaker

I had chicken wings and rice.

Teaandtoday5

I bought cassava. Googling how to cook it has freaked me out, as there are lots of warnings about cyanide poisoning. Has anyone cooked it and survived?

Shard

If you like our sausages, you should see our bacon.

Oink

Haven't had my tea today yet but last last night we had Japanese hot pot.

Shard

Nabe? Homemade or out? Nice at this time of the year.

Oink

I think that was what it was and it was at a restaurant. It had lots of prawns, mussels, clams, assortment of fish, crab, mushrooms and other junk all in a soup.

caretaker

Spicy peanut butter chicken sweet potato stew with mushrooms, tomatoes and peppers. We got the recipe in the late '60s from a Ugandan policeman who was taking a course at the RCMP crime lab.