Diet

990Glen said:
After a combination of cholesterol and blood pressure concern from the docs at the end of Feb (and noticing I was at my life's max lard level)
I have cut out shite (crisps, cakes, chocolate etc) and replaced it with fruit, nuts and a few other healthier snacking options along with a bit of portion
control. I'm never hungry and the only exercise I do is walk the dog about 4 miles a day.
Have lost 2st since, with about another 1/2st to target.
Piece of piss this weighwatchers malarkey.
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Yes it is. Just eat real food that nature intended you to eat. No indutrailsed processed shite and all these problems go away.
 
Noobie said:
Today and without reason, I really fancied a fish finger sandwich. Birdseye does quality fish products I recall? so I buy a pack of 6 chunky fish fingers.

Couple of bites in, something doesn't taste right. Check the ingredients and the fish is listed not as cod or pollock but BASA. The basa fish is a species of catfish in the family Pangasiidae. Basa are native to the Mekong and Chao Phraya basins in Indochina.

Chinese want to follow every one of your movements, literally.
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I love fishfingers and have them nearly every week. Extensive testing has led me to these as my favourites :-https://www.waitrose.com/ecom/products/essential-10-frozen-cod-fish-fingers-msc/073603-37332-37333?srsltid=AfmBOoob0kK3eHCyr3KWQnUfLFl6FAy-RTQ-bbKa7KHULREAzwO0ESw6

So saddle up yer GS ( we all know you secretly have one) pop to your nearest Waitrose and fill those panniers to your hearts content.
 
Dukesox said:
I love fishfingers and have them nearly every week. Extensive testing has led me to these as my favourites :-https://www.waitrose.com/ecom/products/essential-10-frozen-cod-fish-fingers-msc/073603-37332-37333?srsltid=AfmBOoob0kK3eHCyr3KWQnUfLFl6FAy-RTQ-bbKa7KHULREAzwO0ESw6

So saddle up yer GS ( we all know you secretly have one) pop to your nearest Waitrose and fill those panniers to your hearts content.
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Do they do battered ones :unsure:
 
We keep a database of every product (battered, breaded, fish cakes, fish in sauce, coated, fish pie) on sale in the UK - did regular testing from every supermarket so we knew which factory produced which product for which supermarket. So we know which factory is using which raw material.

Used to send someone shopping and Technical would do a cook up and everyone got to taste them and give marks out of ten for each product.

I would look up which ones were the favourites, but I can't be bothered.
 
Dox said:
We keep a database of every product (battered, breaded, fish cakes, fish in sauce, coated, fish pie) on sale in the UK - did regular testing from every supermarket so we knew which factory produced which product for which supermarket. So we know which factory is using which raw material.

Used to send someone shopping and Technical would do a cook up and everyone got to taste them and give marks out of ten for each product.

I would look up which ones were the favourites, but I can't be bothered.
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That was all going so well till apathy struck.
 
Dox said:
I opened the document, but there's over 2000 lines so I thought, nah :)
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Surely a man of your standing, a giant in the world of fish I believe, has an underling you could assign this most arduous task to ?
Staring at the wrong end and from my limited experience anything sold under the Youngs brand is best avoided and WTF is a MacDonalds Filet O Fish ?
 
Dukesox said:
Surely a man of your standing, a giant in the world of fish I believe, has an underling you could assign this most arduous task to ?
Staring at the wrong end and from my limited experience anything sold under the Youngs brand is best avoided and WTF is a MacDonalds Filet O Fish ?
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I am but a lowly logistics serf...

Youngs isn't a bad outfit - but they will make products to a price point, as they all do.

McDs Filet o Fish...has one ever been sold?
 
Dox said:
I am but a lowly logistics serf...

Youngs isn't a bad outfit - but they will make products to a price point, as they all do.

McDs Filet o Fish...has one ever been sold?
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A serf hey, you and @Gimlet must both be time travellers. Are you the current Dr Who ?

1748349011007.webp
 
Dox said:
We keep a database of every product (battered, breaded, fish cakes, fish in sauce, coated, fish pie) on sale in the UK - did regular testing from every supermarket so we knew which factory produced which product for which supermarket. So we know which factory is using which raw material.

Used to send someone shopping and Technical would do a cook up and everyone got to taste them and give marks out of ten for each product.

I would look up which ones were the favourites, but I can't be bothered.
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Too busy at work?
IMG_4216.gif
 
Won a meat pack Friday night. 6 big rump steaks , 12 sausages and 2 pork rib eye steaks. We don't eat much pork but done the rib eye for dinner last night. Bloody lovely! Made an apple sauce to go with and roast veg and cheese sauce...always thought pork to be a bit bland but might start eating more of it, way cheaper than beef over here..
 
Chizel - Founding Father said:
Won a meat pack Friday night. 6 big rump steaks , 12 sausages and 2 pork rib eye steaks. We don't eat much pork but done the rib eye for dinner last night. Bloody lovely! Made an apple sauce to go with and roast veg and cheese sauce...always thought pork to be a bit bland but might start eating more of it, way cheaper than beef over here..
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The flavour is in the fat - pork belly, and the shoulder steak (rib eye) are tasty.

So is roast shank as the skin holds in most of the fat and juices while it cooks.
 
Dox said:
The flavour is in the fat - pork belly, and the shoulder steak (rib eye) are tasty.

So is roast shank as the skin holds in most of the fat and juices while it cooks.
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We often get offered wild pig as we know a few hunters but it can be a nit hit and miss flavor wise. I've heard that can be down to the time of year as their diet changes seasonally. Anyhu, I'm gunna start saying yes a bit more often as I think we have been missing out!
 
Dox said:
The flavour is in the fat - pork belly, and the shoulder steak (rib eye) are tasty.

So is roast shank as the skin holds in most of the fat and juices while it cooks.
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Farm shop rare breed pork is the business. Loads of good fat and great crackling. Tesco pork is the worst. They trim off what little fat it had to start with and they and even trim the rind off belly pork. That's the best bit. The good stuff is more expensive but it's worth it. I opted for a premium shoulder of pork for Christmas dinner last year. Scalded the skin with boiling water first then rubbed in plenty of salt. It was magnificent.
And it's great cold with bubble and squeak and some pickles.
 
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