Alcohol

Saturday, 25 September 2010

Princess Royal Hospital

This is difficult to choose between to be or  not to be wordy.

Here I am at A&E 1:40 PM
I am Blah blah,  Blah? blah,  Blah blah? Blah blah blah blah, Blah? blah, Blah blah? Blah blah.

So now we are in
”How are we today?” The nurse asks
“well “as I repeat part 1
Lets check you over B/P okay.
Now an ECG.
As I lay back numerous pads and leads are attached to my body and limbs.
I quip “Will this improve my sex life”
“No, but if we don’t fix you up you won’t have one”
One minute later all sorted.
The Prep and de-prep taking 15 minutes the test 30 seconds.
Any way I pass the heart is fine and dandy.

Next a new nurse comes in the;
” A&E Girl”, Ta Dada.
I am taken to A&E proper and ensconced in a cubicle.
She the proceeds to question me this time stopping me frequently and ask supplementary questions.
I am then told to lay down as I am given an intense prodding an probing carried out with practised ease. Frequent smiles no frowns.
Then we go through the Q&A again.
Right I need blood test
I explain I have already had loads so of to PC she goes.
The results are found and perused.

On her return I ask to go to the loo.
“Good take these”

As a handful of pots and vials are given to me.
I returned from a non performance.
And ask for a drink.
A little plastic cup arrives and only serves to activate a raging thirst.
I hobble over to the water point and 5 cups later return partially satiated.
As I am laying down my B/P is taken again
110 / 75 a little low
I am asked to stand up
Th cuff again inflates, as the results show A&E Girl frowns for the first time.
So it is taken again another frown “how are you feeling?”
Slowly spinning I reply
What was the reading
55 / 30 twice.
“That’s low” I say “Very” is the agreement.

The Doctor/Consultant/?
Arrives and starts to explain
“We believe that you are suffering from severe dehydration either brought on by or made worse by the sickness and diarrhoea.
“While your blood pressure is this low I can not permit you to go home.”
“However we are going to put you on a drip, if your blood pressure returns to “Your Normal (135 / 90)” by 9pm you can go home”
I am hooked up and the flow adjusted
“You will be told this is too fast, keep an eye on it, keep it at this speed.
“Nearly two drops a second.” 

I am wheeled off to a communal ward and rechecked Still low
In front of me is a full jug of water and by 8 PM the drip and the two jugs are empty and I have been wee wee three times.
My skin has turned pink.
A doctor is called I am checked over and sent home.
Yippee

Conclusions observations and musings tomorrow.

Les

Things said in jest. Can come back to bite you.

Before I start this series of posts

I was very ill but it is not attributable to any life threatening Diseases/Conditions.

More how signs can be missed.

I am safely on the road to recovery.

It is my fault for refusing to give up.



Things said in jest. Can come back to bite you.

I am often heard to quip

I must be careful or I’ll have too much blood in my alcohol stream.



Well I this was found to be so, this week, at the Hospital.

“Huh” I hear,” Yep” I reply

“Too Much Blood.”

“Shall I explain?” I say.

“Yes Please” you shout back.

I enjoy a drink always have.

Recently I was advised to cut down, not all at once (phew), bit by bit.

Well this did prove difficult but I have managed to half my consumption.

This I achieved by gradually cutting down the number of drinks I had

This was not easy being a hardened drinker of almost forty years the body whinged.

But over the last five six months I managed this.

All together now “Hurrah well done Les”

I would cut a drink out and stay like that for a week or so.

Occasionally I would go back a step, wait a little while and move forward again.

Remembering the old adage “Slowly slowly catches the monkey.”

Then recently I had round of tummy upsets upstairs and downstairs.

Not every day and never both ends at once

A couple of times forcing me to cancel meetings etc.

I thought it was bad food, so I cleared out the fridge, freezer and larder.

And restocked, all seemed to settle down then at the beginning of this week it all came back with avengence.

Now normally if I have a “Gyppy Tummy”

I only have to wait an hour or so and all is fine, no special diets needed.

Wednesday I was due a medical revue, so I would bring the subject up.

Well Tuesday night I was sick three times . But waited to see the Doc, told him what I’ve told you

A few questions later and I was sent off with a bottle to fill and told to take it and go for blood tests at the hospital. One of these requires fasting. No problems I know about this nil but water for 12 hours. Being an old hand I knew every body fasts early evening a goes early morning. Consequentially the hospital is heaving until after 10 o’clock. Now I start my fast at 20:30 and so miss the crowds.

Well Wednesday evening I felt a little peckish and had a piece of chicken, Which stayed down 30 seconds.
About six thirty I stood up and the next thing I knew I was on the floor the other side of the room.

Strange I thought , still I pulled my self to gether and sat still for a while, had a glass of water and went online and booked another doctors appointment. As I am diabetic and my diet had been a bit of a mish mash lately I took my Blood Sugar readings thinking I had had a Hypo, unusual for tablet controlled but not impossible. 10.89, way to high, must tell the doc. I drank very little and had an early bed .

I had a sleepless night thinking “Did I pass out with a heart attack ?

Is my trouble weeing from prostate cancer?

Is my being sick from ulcers or worse.

Thursday morning I felt rough Still went to the hospital and gave the tests needed.

As I was feeling better had a pub lunch including a burger and chips.

Took it nice and gentle reading a book.

And in the afternoon I made my way to the doctors, feeling much better and relayed part two.

I was told he wanted a urine sample, I said I gave one in this morning; no he said “I want one now.”

25 minutes later no joy.

I was told off for not calling an ambulance and going to hospital, I meekly replied sorry I will call in future. A round of more intense than normal prodding probing tapping and listening.

B/P taken ok, B/S 9.89 So I am sent away with another round of blood tests and to make an appointment for an ECG.

That evening I left apologises on forums etc saying I would only be lurking not active for a while.



Now we come to yesterday Friday.

Got myself off to the hospital to have my tests done,

While I was there a mum brought her daughter in for blood test and little one was distraught , I told her that I found it helps if you concentrate on breathing

Breathe in count 1, 2, 3

Breathe out count 1, 2, 3

She did this a few times and smiled a weak thank you.

While I was there I popped into the drop in centre given a quick once over and told if I feel bad go to A&E.

Thought well I might so went to Bromley the town to change buses felt a lot better so as I hadn’t eaten for 24 hours I would have a MacD.

Felt even better so had a walk around the town popped into the library picked a book and sat down .

When I stood up an intense dizzy spell sent me nearly crashing into the book cases.

That’s it Farnborough Hospital it is.
Les


The Next Seven hours.

To follow
I was very ill far worse than I thought
How ever it is NOT heart or cancer.


I have been to hospital and been given a jump start.
I am back home and will be recuperating,
I need a slow recharge.
And so doing more lurking than participating.

full details will go up on my blogg over the next few days

Thank you for all your kind thoughts

Les

Wednesday, 15 September 2010

Ponderings


Dear everyone et al.
I've been a little under the weather.
More than likley coming down from the euphoric weekend I had.
So I am getting back to normal again.

A busy week of appointments and visitors should keep me on my toes.

Just wanted to let you now if I am quite on some of the bloggs and forums.
I am just taking a little time out.

Hope to back to full pain in the A mode soonest.

Les




Sunday, 12 September 2010

My Blogg

I mention frequently about staying safe
Well yesterday the cab could not find me with my full address and telephone number.
When we arrived late even after my daughter
He quoted full fare I said no,
He said it was his milage i said if your car costs £3  mile to run you should change
it

I said you and your office are blaming each other
I believe your office as our whole family use this firm and  have done so for years.
sort it out and you will start to make money
full fare paid no way

les

Mr and Mrs

My younger brother got married yesterday.Third for him second for her.

The actual wedding was only attended by Tony &Koren Well they had to be there.
Along with his son Tom & girlfriend Charlotte,
As multi tasking Best man, Maid of Honour as well as Witnesses and Congregation.

The evening was a dedicated bun fight complete with Champagne toasts, beautiful buffet.

Finishing off with the ubiquitous disco playing Abba and the Bee-Gees amongst other popular renditions.
A most enjoyable evening amongst family and friends catching up to date the various bits and bobs of news.
Having this strange condition of mine i never have a hang over.
I awoke sans headache .
 We have just finished a smoked salmon and scramble eggs breakfast.
Geoff is of to visit more friends before returning to Doncaster tomorrow.

Les

Thursday, 9 September 2010

Brides Nighty

Some of you may have noticed some posts are only about for a day or two.
This is because I can release a temporary contact that is Spam Proof.
The title refers to the phrase
"Up and Down Like a Brides Nighty"
Referring to wedding night frolicking.

Loadsa Les


Les

Protest offer MP threatened with arrest

Protest offer MP threatened with arrest

(UKPA) – 2 pm today

An MP has revealed how he was threatened with arrest after he offered to remove two anti-war protesters who climbed up the side of one of Parliament's buildings.

Tory Tobias Ellwood said he was greeted by the sight of the protest as he cycled towards the entrance to the House of Commons.

He said he was told the pair, who have unfurled banners on scaffolding saying "Troops Home", could not be removed because of health and safety fears.

Speaking during questions on future business in the Commons, Mr Ellwood (Bournemouth E) said it was a "strange day indeed" when an MP was threatened with arrest "whilst a protester sits on our roof having breached the security".

The former Army officer said: "I cycled into Parliament this morning, only to be greeted by yet another protester who had breached security and remains as we speak on the side of the scaffolding of this building.

"I then approached the police who were standing underneath and said 'Why hasn't an arrest been made?' and they came back with that British ubiquitous justification for inertia - health and safety.

"I then offered myself to go up and make a citizen's arrest and I was told to move on - or I would be arrested.

Commons Leader Sir George Young commended the "robust response" of Mr Ellwood.

In 2009 Mr Ellwood was punched and suffered a swollen ear after he tried to stop a group of youths from playing football in a shopping precinct.

The year before he confronted a gang of youths who had urinated in a garden and was verbally abused and had stones thrown at him. He said at the time that he felt more people should be prepared to confront anti-social behaviour.

Monday, 6 September 2010

Cook or Not

The KFC advert last night/early morning intimated that for a family of four to buy a "Family Bucket" for around £15.
Mum and dad would have so much more time to play in the garden with their children.

As a single parent I did deliberately serve a meal or two at a substandard for me to keep from being annoyed/questioned while cooking.

Also I only had to do it twice when James and Vickey were putting too many "Treats/wants" in the trolley I took them by the hands and walked out leaving the shopping behind.
James would thereafter sit by the comics reading until I picked him up

Now cooking a chicken Costs £1.50 I do not believe it

Go to
Carbon Footprint - Household Energy Consumption

Using their figures on average
A gas oven costs 5.6p per use.
An electric 15.6p per use.

The problem today is people blindly accept the electronic answers.
without checking.
After all Computers don't make mistakes unless it's a Computer error that suits.

Forgetting all about "GIGO"
Or "Garbage in Garbage out"

Like Statistics
Most news papers
Seem to use statistics as a drunken man uses lamp-posts,
For support rather than illumination.

For an example saying the 15 percent of people don't like something.
So therefore it must not happen.

As if the other 85 percent who do like something never existed.

TTFN
Les

Thursday, 2 September 2010

Socking Hell Or For Sox Sake

Socking Hell
Or
For Sox Sake


Here in London we have a local radio presenter who only every wears
M&S Socks and pants.

Fine I hear you say.

But and its a "BIG BUT"
He wears them once and throws them away,


Now I learnt a secret years ago.
I buy my socks at least a dozen preferably fourteen pairs at a time,
But all exactly the same,
Pairing up is never a problem.




Just got sidetracked
By the Michael Ball Show
See
YouTube - Mobility Scooter Formation Display

Also
redwheelies

Now are Shirley and "Norris" up for it??

Les's thought of the day

Wednesday, 19 May 2010

Where does Energy go?

Dear Shirley et al

I haven’t really been following the Story of Science programme as I kept losing interest.

But I will try and help you with your query.

The Universe is made of energy and matter.
Matter is divided up into atoms.
Atoms combine to make molecules,
Molecules combine to make the things we recognise,
Like water
Or two atoms of Hydrogen, plus one atom of Oxygen.
H2O

If you burn Hydrogen with Oxygen the result is a colossal release of heat plus water as Steam.
You have seen this when the NASA Rocket Engines fire.

I hope you are happy with this concept.

Now to split water back to Oxygen and Hydrogen,
You need to add energy.
We do it by “Electrolysis”
We add energy by the way of electricity.
To change water back to Hydrogen and Oxygen again.


When the Earth was formed it was a ball of molten rock.
As it cooled it started to solidify.
In fact I am sure you know the Earths core is still molten.
As shown by Volcanoes.

Nowadays the surface receives all its natural energy from the sun.
This is kept in by the various gases and particles in the atmosphere.

Some is converted to matter by Photosynthesis in plants so produce vegetation and edible products.

Now all these conversions do not actually produce new matter just new molecules from the available atoms and other molecules.
But this is still important as in helps with the original query,
What happens to energy?


An awful lot of this energy is stored as Gas, Oil and Coal.
The problem we are having is that we are now releasing these energies and by products at an ever increasing rate


It is possible to directly change matter into energy this is how the sun works.
And also our Nuclear Bombs and Atomic Power Stations.

I hope you are all with me class.

Thus I believe the current global warming is helped (sic) in more ways than one by mankind.
Adding increasingly more and more energy and by products into our environments.
So bringing an unnatural unbalance in the stability of the world.

Now to the Big Bang.

This is my way of understanding it.

In the beginning of our current Universe
A previous one collapsed and all the energy and matter was forced into the mother of all black holes.
This caused energy to change to matter, matter to energy until it became unstable and exploded.
The result of this has been shown as our universe as still expanding.
I believe it will reach a limit and then collapse again.

Resulting in another Big Bang

Again and again.

Phew
Les


This has been posted on both “theclevercloggs” and the “Shirley Goode” blogs

Thursday, 29 April 2010

Protein V Carbohydrate diet.

It is my understanding that the body obtains most of its energy from Carbohydrates.

The excess of which it stores as fat.

If an insufficient input of these occur,
The body slows down and very slowly uses up its fat reserves.

Then when Carbs are reintroduced,
The body stays shut down and restores fat levels as fast as possible.

The body also needs Protein but use a large amount of Carbs to process.
If the diet is deficient in Carbs it robs the fat reserves for this action.

This goes some way to explain why

Low Carb diets tend to work,
But you do tend to feel hungry.

High Protein and no Carbs diets
Work faster but tend towards malnutrition.

With a healthy level of Protein, Carbs, and other foods,
The side effects are removed and weight is stabilised.

So I suggest increase Protein slightly and reduce Carbs slightly for a slow a continuous weight loss.
Around two pounds or one kilo a week is considered the healthiest.

I did try to explain this in a previous comment
But I failed to make myself clear.

So in conclusion
More Protein more weight off
More Carbs more weight on.
Balance by trial and error
For a gentle loss,
Then stabilisation.

However “Gluttony” is something else.

Note this is a simplification.

A little tidying up of thoughts.
Carbs come in many forms

From simple, “Sugars”
To complex, starches.
They are easy to produce and use and so tend to be cheap and readily available.

The simpler the Carbs the less “work” the body has to do to absorb them.
Cooking and processing of food reduces Carbs from complex to more and more simple sugars.

Even though the food still shows the same “Calories”
The changes in “G.I.” are to the detriment of the diet.

Easily digested
Also means
Easily absorbed.

Proteins especially animal types.
Take a lot of effort to produce and care in their use and preparation,
And so tend to be expensive.

Vegetable proteins are cheaper,
But still take more effort than ordinary vegetables..
Animal types are often preferred,

When proteins are eaten the body wants and needs the nutrients contained within and
Will expend a lot of energy and effort absorbing them.

Animal often needing less effort than vegetable.

The result is
With the “Atkins style of diet”
Carbs negate the benefits of high protein and thus reduces weight loss.

With the “G.I. style of diet”
Protein negates the absorption of Carbs and thus reduces weight gain.

I hope this help clear things up.

As a basic rule
A varied diet is best,
Never just one type of food,
All in moderation.

Seezya
Les

Friday, 23 April 2010

Compost

Some Tips on Making Compost


Using your own compost is the best way towards making a beautiful organic garden.

Why not recycle your organic kitchen and garden waste by making compost and then using this to feed your plants or use as a mulch? First you'll need some sort of compost bin/container.
Your choice of composter is very much determined by how much space you've got for your compost bin or how big you want it to be. Up to a point larger is better but If you make your own remember you may have to get it through doors or gateways to its final site. Try to site it where it will be convenient to access. If you want to buy a compost container, there are several companies on our Composting page selling a range of different types: wooden ones, plastic ones, worm composters; there are also sites you can visit giving information of how to make your own composter. You can make compost in a plastic bin liner/sack but it takes a long time; see the end of this page for some details.
If you have a small space for a composter, then a plastic one may well be the most practical; these can be fairly compact; they have a lid at the top to fill from and usually a 'door' of some sort at the bottom where you can remove the rotted compost. And you can buy one made from recycled plastic. Some councils enable you to buy a plastic composter (usually one per household) at a reduced price, or even free.

The art of making good compost seems to be a bit of a black art.
Some people appear to have the knack, others don't. In our experience, compost doesn't always turn out like that shown on TV gardening programmes! Below are some suggestions, hints and tips that should help but its likely that you'll have to experiment and find out the best methods to suit you. If the compost is not perfectly as you would like don't despair, dig it in as early as possible and the end results will probably be very rewarding.

What's Good to Compost

* Basically, all organic waste from your garden and kitchen.
* All fruit, vegetables and waste from these, flowers and leaves, tea and tea bags, coffee grounds, egg shells (preferably crushed).
* Weeds, grass, soft cuttings and prunings.
* Shredded twigs, prunings and cuttings.
* Waste paper including tissues, kitchen towels, newspaper, printer paper, corrugated paper/card and cardboard but not too much; it should all be torn up or crumpled and well mixed in with the rest of the compost.




What's Bad to Compost

* Meat, fish, dairy produce, fat, egg, bread, cake, biscuits, pastry and things containing these; they rot and attract vermin.
* Nearly all cooked food, for the same reason.
* We think you shouldn't compost tomato plants and tops of potato plants; we understand that they can transmit disease (the actual tomatoes and potatoes are fine).
* Cat and dog faeces, because it could carry/transmit disease.
* Plastics, shiny paper and card.
* Coarse cuttings, prunings, stalks and twigs, as unless they are shredded they'll take too long to decompose.
* Big roots and roots of dandelions, ground elder, mares tail, couch grass, bindweed etc as these will re-grow.
* Diseased plants or leaves, like those with black spot, mildew, rust or other visible diseases.
* Grass cuttings, moss or other garden waste recently treated with chemicals; you should follow instructions on the packet/tin etc regarding composting following treatment.
* Soil. Small quantities are acceptable, and may be beneficial if well distributed, but you should shake or knock excess soil off plant roots before composting them.




Tips to Improve your Compost

* You should compost things with a range of textures; you need a mix of soft waste material as well as coarser rougher stuff. This helps to aerate the compost.
* One way to aid this is to compost waste paper/card and cardboard but not too much; it should all be torn up or crumpled and mixed in with the rest of the compost. The Composting Tip Sheet from CAT (see our site) gives more details, emphasising the benefits of composting paper and card, stating that you should recycle what paper and card you can and compost all the rest that's suitable.
* Mixing and turning the compost also helps it decompose faster.
* Organic waste will turn into compost faster if it's in small pieces. A compost shredder is useful to chop up larger and coarser material so that it's suitable to put in the composter.
* The above tips all help to introduce and maintain oxygen into the compost; this helps the organic matter to decompose faster.
* Grass cuttings can be composted but you should not put thick layers in the compost bin without mixing other, coarser materials in with the grass to get oxygen into the mixture. Grass cuttings in large quantities will compact and form a thatch, restricting air flow and slowing down decomposition of the grass as well as other waste and will eventually end up as a slimy, smelly mass.
* The compost in the container should be moist, but not too wet. If it's too dry, you can just water it. If it's too wet and soggy, maybe liquid cannot drain away from the bottom; you could try standing your compost container on paving slabs with a slight slope and small gaps between; this will also make it easier to to remove your compost from the bottom. It can be helpful to pack small pieces of tile or slate under the legs to get the container upright and also delay the onset of wet-rot if they are wooden.
* Organic waste turns into compost faster if it's warm. Positioning your composter where it gets some sunshine is beneficial; if it's in full sun this may dry out the compost too much.





Making Compost in a Plastic Sack

We haven't much experience of this method, but we have found it useful when collecting large quantities of leaves because the woody stalks are slow to decompose. Putting them into bin bags for a few weeks, or even months, starts the process, then they are mixed with the main compost.
However, you can make compost in a large plastic bin liners with the normal garden and kitchen waste. It is likely to take a long time, about six to twelve months, for the organic matter to decompose into reasonable compost. This is because you are making compost without oxygen and this slows the process down; it's called anaerobic composting.
All you do is fill up your plastic sack with organic waste, see What's Good and Bad to Compost above; try to ensure there's a mix of textures, add some crumpled/torn paper if necessary. We've read that to improve the compost, to each bag mix in about 15ml (1 tbspn) garden fertiliser and 225ml lime. Close up the top of the bag and leave it. When you open up the bag, you'll probably find what's in the bag is a bit (or a lot) smelly and could be soggy, especially if the mixture was quite wet; however, it'll still be good for the garden in the long run!


This is a straight lift fro m this site

Making Compost, Information and Tips


Please visit them for more information.


I hope this all helps with your endeavors and helps to save even more money while growing your own produce.

Like many good (Goode) diy savings the benefits take time to accumulate and do not always appear beneficial immediately.


Seezya
Les

Friday, 9 April 2010

My house

I am an enthusiastic cook.
Yes I live on my own.
Yes I live in a flat.
I have two and a half bedrooms.
One for me, one for visitors and the tiny one used as a study but still has a single bed.

Separate loo and bath.

Tiny kitchen eight foot by eight,
Containing a brick built larder, complete with a concrete shelf, which stays cool year round, included in the measurements.
Washing Machine, Cooker, Dishwasher and a Fridge Freezer (Fridge smaller than Freezer), Mini Oven, Microwave and Toaster.
And of course a kettle,
and a one and a half sink and drainer.
This means I only have two, two foot square sections of work top.
One of which has a raised wooden chopping board,
Although I always place a plastic board on top when preparing food.


The hall is larger than the kitchen and is used as a serving area with a bench, hostess, hot plate and small fridge for temp food storage for bun fights.
storage of the eight dining chairs.

The bench is used for DIY projects otherwise.

The front/living/dining room is nicely sized and has the TV, cable boxes etc.
Two three seater chesterfields and gate leg dining table that seats eight.
Along with another fridge freezer (Fridge larger than Freezer), for the very, very temporary storage of food,
But is permanently dedicated to drinks, of all persuasions.

Together with one wine rack in each kitchen, hall and larder.

Note re previous post.

If could keep only one thermometer,
Without question it would be this one.

Wireless Meat Thermometer.

Seezya Les

Thursday, 8 April 2010

More Cooking

I did a comment on Cooking Methods

And Shirley reminded me about thermometers.

As you must have gathered I am a Gadget Freak.
And yes I have several.

I have a small “Mechanical Oven Thermometer” that stands up in the oven
It is accurate but has a really annoying habit of falling over at the most inappropriate moment making it some what of a “P.I.B.” in use.

I also have a “Mechanical meat Thermometer”,
Which is left in the joint for the whole of the cooking time,
I try and position it so it can be seen through the glass door of an oven.

I have since found a “Mechanical Oven Thermometer” with a meat spike to measure the internal temperatures of a Joint etc. and the oven temperature simultaneously.

Now a good idea when you get your first thermometer, or if you haven’t done so, is to turn the oven on for an hour for the temperature to stabilise,
And then check the temperature in several different spots and shelves. So that you can cook two or even three items needing slightly different cooking temperatures at the same time.
Gas ovens tend to be hotter at the top and electric at the bottom.

My favourites are the “Digital Thermometers”
These can measure huge ranges from minus 50C to plus 300C in some cases.
To check their accuracy fast boil a pan of water and check for 100C or 212F
If it is out by more than a degree or two take it back.
A faulty tool gives faulty results.

One of mine is an instant read (well 5 secs) probe with a plastic case so can not be left in situ. But still is more than useful.

I now have one that has the probe on a wire, so the probe can be in the oven and the temperature read outside.
It also has a second wireless unit so the temperature can also be read in another room.
Along with an alarm if a preset temperature is reached, a real boon when entertaining.

Some of these probe on a wire will read up to 300C, some 200C, and I even found one that only goes to 100C.

The 300C ones will measure meat, sugar, deep fry fat, and oven temperatures.
So I suggest you only buy a 300C one.

When you use thermometers regularly you will find the guess work drops away,
And begin producing “Top Dollar” results time and time again,
Your and your loved ones, taste buds will love you.

The wired probe will also check your fridges and freezers with the door shut.
(And yes I have three fridges and two freezers)
This way you can accurately set the thermostat to two degrees Centigrade and all your goods will store for a longer time.

When you have set the thermostat,
Take at least a week of checking,
Mark the dial with a marker pen as it will be knocked and moved.

Seezya Les

Wednesday, 7 April 2010

More Knives

Knives Part Two

First before we start.

As in most skills in life,
You need to progress.

The best tool in the world is useless in Inexperience hands,
And can all too easily be ruined.
For example you do not put a learner driver in a “Formula one race car” and think he won’t crash.

That is an extreme I know,
But it makes the point.

All too often expensive knives are purchased but the “Knowledge” of how to care and maintain them is unknown, which is a shame.

There are many knives in various shapes, sizes and compositions.

For general house hold the use of cheaper knives may be better as they are of a softer metal,
Which will sharpen easily.


You will need to start with a 6 or 8 inch cooks knife.
Two small knives, one for close work and a serrated one for dealing with soft items.

As your skills progress purchase new ones of a style suited to your needs.

Most of the time, you should use the largest knife that comfortably does the job, as it will take less effort.

One of my favourite is a £4.99 Sainsbury cook’s knife, It is a little light in weight, but will tackle most domestic chores with ease. And has lasted many years

The ”Sabatier” type is made of high carbon steel which takes an edge well,
But if not meticulously looked after tends to darken an look horrible even if it still more than capable of performing well.

The dearer “Stainless Steel” E.g. “Global” will hold a fantastic edge but are difficult to sharpen as they are so hard.

I was left a “Global” by an old friend who was a chef before he retired.
As he was left handed and I am right handed it was a swine to use.

So I reground it and it took six, one hour sessions over three days to get it satisfactory and is slowly improving with regular use and tuning.

I also have a couple of “Japanese knives” which are made by hand by beating out and then folded again and again.
These are truly razor sharp but are sharpened flat on a stone on one side only.
They nearly cut just by resting the blade on the item to be cut.
The slightest of movements is often all that is needed to start cutting.

The Chinese use cleavers and if you can find a true “Chinese Cleaver” they can be a delight to use.
But are unsuited to some of the western techniques.


Ceramic knives hold an edge longer than any thing else but it rarely achieves a razor edge.
And even “diamond sharpening” needs great care or the edge is ruined.

My ceramic knife was dropped and the tip broken,
I have reground the end to the “Japanese” style,
But again that was a lengthy task.

Some foods do discolour if cut with metal so either tear, or cut with ceramic or a plastic knife which is available specifically for lettuces.

This has been an enjoyable discourse,
Brought to mind by Shirley mentioning she couldn’t use a “steel”

Seezya Les

Tuesday, 6 April 2010

Toys and Gadgets

Number one,

The knife

These need to be sharp.

The Steel which is quoted frequently is a very hard tool to master,
And even the most capable will send their knives away to be “Reground”,
As the edge dulls even with the constant tuning.

I personally use various methods,
But the constant is that all my methods use “Diamonds”,
From the Steels, Stones, to the pre-set sharpening systems.

My preferred for easy use and superb results is
OZITECH™ Knife Sharpener

Read the instructions for the first time,
Be gentle, too much pressure makes a bad edge and ruins an expensive tool.
Patience will out.
Then use it every time you use the knife, just a stroke or two no more.

Most demonstrators show how easily a their knife cuts a tomato,
Why do they do it is it hard?
Must the knife be razor sharp?
No it is technique the knife moves with a slicing action at an angle,
Often a slight sawing action is used to get started.

Every person I know who has used a properly sharpened knife for the very first time is most impressed as to the ease of cutting raw potatoes not the ubiquitous tomato.

Whenever I visit I am always asked to tune up their knives,
Don’t tell them it is easy for me,
As it gets me out of more arduous chores like washing up.

I was taught by an expert in the scouts.
And after more than a few failures the skills clicked and have stayed with me ever since.

(As an aside sheath knives are now banned and all utility pen knives are held by the leader until used under supervision.)
(When ever I was at a camp all the boys brought knives to be sharpened and the uses demonstrated one on one.)

My knives at home were held on a magnetic holder six feet (1.8 metres) high up.
And all my children taught to use them when they could reach them unaided.

Nowadays they are mainly stored in one of two knife blocks on the work top,
With a few on the holder.

Knife skills are not so hard but you need to be patient in learning them and gentle in their use.

It is pressure that causes a blunt knife to slip unexpectedly,

It is pressure that causes a blunt knife to slip unexpectedly,

It is pressure that causes a blunt knife to slip unexpectedly,

Necessitating the use of at least a plaster,
Blue so it can be spotted if it falls off and into the soup etc.

There are many knife skills videos on the internet.

Watch a few and follow the one you like best.

Well this is longer than I expected.

I hope it helps you to use a knife with more confidence with a safer and a more positive attitude.

Seezya Les

Monday, 5 April 2010

What Does That Cook?

All Methods of cooking,
As all things in life,
Have plus and minus bits,
With a few maybes as well.

Pressure Cooker,
Fastest for stews and casseroles,
But very easy to over cook,
Especially foods that normally cook in lest than 30 minutes.

PS They do not go BANG

Micro wave,
Brilliant for “Steaming veg”
Good for reheating.
Turns off after the set time.
Overly fast with fats and sugars.
Doesn’t brown properly

Oven
Very good for an all round even temperature,
Temperatures can be finicky.
Fan Ovens have an even temperature throughout,
Gas oven has the greatest variation of temperature spots inside,
Top, bottom, front and back,
If understand a boon else a major “P.I.B.”
But better consistency of temperature set,
Electric oven relies on sensitivity of thermostat so temperature may fluctuate wildly.
Every oven is different and takes time to adapt to different recipes,
When sorted set timer and take it easy.

Deep Fryer
On a flame DANGEROUS FIRE HAZZARD
Timings critical.
Imparts, when done well, a flavour and texture unable to be recreated any other way,
E.G. (Not Oven) chips.
Badly done a health hazard.

Steamer,
Normally one and half times longer than boiling.
More delicate and fuller flavour,
If an Electric model is over filled timings wildly erratic.

Slow Cooker
Again good for casseroles and stews,
Fill in the morning,
Eat in the evening.
Very difficult to over cook.
Sometimes meat can be cooked before root vegetables.

Toaster
Does toast
Toaster bags?

George Forman Grill
Very good, cooks top and bottom at the same time.
Adverts often tend to show Juices released as ”FAT”

MacDonald’s use similar called a “Clam Shell”.
Don’t get me wrong,
MacDonald’s spend a fortune on training,
And equipment,
For a consistently excellent product world wide,
And deservedly so,
It is a world beater.

But please an occasional treat,

Never a staple.



Breville Sandwich Toaster
Similar to above,
But doesn’t do Sausages.
Often to be found hibernating at back of cupboard until long lost daughter returns home starving.

All foods bring out their best in,
Different methods of preparation and cookery.

We are blessed with a greater diversity of foods and techniques than ever before.

Look learn and experiment,

Give your food the best help,
And you will be richly rewarded,

Any food cooked well the right way
“BLISS”

Else “Where is the bin?”


Seezya Les

Wednesday, 24 March 2010

Cheaper food

I tend to treat food with the following thought.

The more an ingredient is going to be "mucked about with", the cheaper it can be.

Roast chicken a little butter and "Free Range",
just remove the wish bone.
Chicken "Curry" / "KFC" cheap chicken but fresh spices.
The delicate advantages of free range would be overwhelmed by the spices.

Grill Fillet steak, I like my with the moo left in.
Or fry and de-glaze with double cream and a little "French Mustard" for a sauce.
Stewed beef / Steak and Kidney I use shin, even available in the super market but labelled as "Stewing Beef", but not pre diced.

I normally buy and joint my chickens but you can get the occasional bargain with frozen chicken breasts.
I also buy whole pieces of meat then trim and dice myself.

If you want rump steak for a group,
buy a joint and slice it yourself.

The savings on home butchery are amazing.

Here is a link for a master class of 12 mins for jointing a chicken.
It takes me less than 5 mins.

How to butcher a Chicken Video


Seezya Les

Tuesday, 16 March 2010

Petrol Prices

We are being warned that petrol prices are rising.
Ah not news but speculation.

I believe they will continue to rise in the UK.
Until once again a "government tax rise" will take it over a major milestone.

Then the poor poor oil companies will lament;
" Its not our fault we didn't take the price over, it was taxation".

Wait and see £5.50 a UK Gallon.
Oh that's 121.14 p a litre.


Les