It started raining when he was appointed if I remember correctlyAnyone remember the "Drought Ministers" that were appointed in the 1970's?
Won't be long before Rees Mogg gets appointed Minister for Fry-ups
This is spot on. My wife had beginning of it in fingers, cut out veg oil products and it went. It’s amazing how quickly the symptoms come back if she falls off the wagon - crisps, biscuits etc.
It's the same as the margarine v butter debate, we are often told that something's bad for us when a money-spinning alternative comes along.Good veg oil bad for us .
Exactly a little bit of what you fancy does you goodIt's the same as the margarine v butter debate, we are often told that something's bad for us when a money-spinning alternative comes along.
Olive oil is mostly monounsaturated so isn’t chock full of the omega 6 fatty acids that are linked to inflammation and various other health issues. Olive oil is kind of in a category of its own. Seek out cold pressed or extra virgin olive oil, some olive oil is processed industrially using high temps and chemicals and this processing is extremely damaging in itself.This is really interesting as my wife has arthritis. Where does olive oil fit in here? Mrs Bg is now thinking of what oil she cooks with.
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perhaps they will start paying for more fat cover ?Is this why cull sows suddenly rocketed, albeit from a dreadful base?
Beef dripping or Goose/Duck fat either.Par boil potatoes, then fluff up, roast in lard
Extra virgin is ok, but not the light olive oil. I don’t remember the exact reason, it’s something to do with the clarifying process, may use chems for it, I can’t remember, she does majority of shopping so it’s just not bought.This is really interesting as my wife has arthritis. Where does olive oil fit in here? Mrs Bg is now thinking of what oil she cooks with.
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Try one of our local fish shops still use beef dripping and fried in a coal fired frierSpent the morning thinking about fish and chips fried in beef dripping.
Aches in the shoulders from extended grabbing crisps and bikkys and inserting into the mouth....Extra virgin is ok, but not the light olive oil. I don’t remember the exact reason, it’s something to do with the clarifying process, may use chems for it, I can’t remember, she does majority of shopping so it’s just not bought.
Doesn’t like rapeseed oil either
I must admit I was pretty sceptical as some of the stuff she insists is healthy goes thru like a dose of salt, but I was getting aches in my shoulders last year and she convinced me to cut out the crisps and biscuits from lunchtime and I do feel better for it, the aches have gone away.
cook with either butter, dripping or duck/goose fat here. Should really get cholesterol checked to see if she’s right….
Cholesterol. Now there’s a rabbit hole you’ll disappear down for months once you start taking an interest…..Extra virgin is ok, but not the light olive oil. I don’t remember the exact reason, it’s something to do with the clarifying process, may use chems for it, I can’t remember, she does majority of shopping so it’s just not bought.
Doesn’t like rapeseed oil either
I must admit I was pretty sceptical as some of the stuff she insists is healthy goes thru like a dose of salt, but I was getting aches in my shoulders last year and she convinced me to cut out the crisps and biscuits from lunchtime and I do feel better for it, the aches have gone away.
cook with either butter, dripping or duck/goose fat here. Should really get cholesterol checked to see if she’s right….
this is how we were taught to make pastry in the days when people routinely made pastryMy gran fried everything with lard. And made pastry half butter and half lard.
Never overweight and lived to 89.
There is something in it, however I don't use it but I do fry in butter and try to use butter mostly
I must admit, when I cook a steak and kidney pie, I use bought in pastry, ready made. I know I shouldn't, but I figure a little cheat is allowed (when I make a lasagne, I use a jar of white sauce in the layers, but when I make a fisherman's pie I make my own cheese sauce).this is how we were taught to make pastry in the days when people routinely made pastry