Obesity

[KnittyNorah]

I struggle with lamb or ox liver sometimes because the flavour is quite strong - hence a fondness for chicken livers, but I do have a recipe for liver cooked with orange, which is very nice.

Best way to make the flavour milder is a good long soak (overnight or longer) in milk or yoghurt. Mum always used milk, I use either according to availability. I'd always loved liver as a child and younger teenager and when I first came across it - probably in a student canteen, I can't really remember - I was horrified at the 'strength' of its flavour - and its chewiness!

 

[BoldonLad]

Hmmm, pre-chopped veggies are not a moral failing per se.

But it *is* a very efficient way of throwing money away unnecessarily...

£1 for 200g of chopped onion that doesn't keep terribly well in the fridge.

Whole onions are 85p per kilo.

Quite.

 

[matticus]

Every day I see this thread and think
"Jeez, another 4 pages arguing about lazy stupid obese people. What the heck???"
... and then I find 3.9 pages of recipe discussion

 

[matticus]

Oh; chicken livers. Yes. Seem cheap at the supermarket for something so tasty, easy to cook, and nutritious.

 

[Reynard]

Oh; chicken livers. Yes. Seem cheap at the supermarket for something so tasty, easy to cook, and nutritious.

Devilled chicken livers on buttered toast

Oh, hang on, maybe this should be in the toast thread...

 

[Reynard]

Best way to make the flavour milder is a good long soak (overnight or longer) in milk or yoghurt. Mum always used milk, I use either according to availability. I'd always loved liver as a child and younger teenager and when I first came across it - probably in a student canteen, I can't really remember - I was horrified at the 'strength' of its flavour - and its chewiness!

School dinners... Enough to put you off some foodstuffs for life.

Although they did spark a lifelong love of spam fritters.

 

[Julia9054]

School dinners... Enough to put you off some foodstuffs for life.

Although they did spark a lifelong love of spam fritters.

School dinners still do excellent traditional puddings

 

[KnittyNorah]

School dinners still do excellent traditional puddings

There are some things that actually improve from being carted cross-country from a central kitchen in a heated van - as used to happen in the rural school I attended as a child. Steamed puddings and treacle tart did; custard, cabbage and gravy did not!
I went home for dinner as a primary school child in the 1950s; a good 70% of us did.

 

[Reynard]

School dinners still do excellent traditional puddings

I do hope the pastry used for jam tart / lemon curd tart has improved since I was at school.

A piece from the middle was fine.

If you got an edge, there was an art to using custard to soften it.

Get a corner*, and the whole piece would go wanging across the dining hall when you stuck the spoon in. A hammer and chisel would've been more useful...

* for other puddings, a corner was desirable, as the piece was bigger.

 

[KnittyNorah]

I've certainly never had a jam roly-poly as good as the ones we got at my grammar school. I think they were steamed for hours and hours (maybe the previous day?) and then stuck into ovens to keep warm, or for reheating, which meant that the edges and ends became all crunchy and caramelised ... mmmmmmmm!

 

[Reynard]

I've certainly never had a jam roly-poly as good as the ones we got at my grammar school. I think they were steamed for hours and hours (maybe the previous day?) and then stuck into ovens to keep warm, or for reheating, which meant that the edges and ends became all crunchy and caramelised ... mmmmmmmm!

I feel deprived! We never got jam roly poly at school

 

[Julia9054]

I've certainly never had a jam roly-poly as good as the ones we got at my grammar school. I think they were steamed for hours and hours (maybe the previous day?) and then stuck into ovens to keep warm, or for reheating, which meant that the edges and ends became all crunchy and caramelised ... mmmmmmmm!

I was just typing something similar as your comment appeared! At my school it was known as dead man’s arm because that is exactly what it looked like before it was cut into individual slices.
I can confirm that, although the jam roll poly where I teach comes ready cut, it still tastes amazing!

 

[Julia9054]

Here’s one before steaming made by my son for Christmas dinner a couple of years ago.
Living up to its name!

 

[Fab Foodie]

Sooooo....
Enough. What are the solution(s) IF we think we know what the problem is/are?

 

[Reynard]

Hmmm...

Well the "What are we feeding our kids" BBC documentary was certainly thought-provoking (it's available on the i-player and worth watching IMHO), and the results of the one man experiment were compelling enough for the study about the addictiveness of ultra processed food and how it impacts on the brain to be taken further. Of course, you can't draw conclusions from a sample of one, but I'd be really interested to know what a wider study will throw up.

At least I now have a good idea as to *why* I struggle to stop eating when I open a packet of savoury snacks.

But if it's proved through such a study that some types of food are indeed addictive and affect the same areas of the brain as alcohol, cigarettes and hard drugs, then both the government and the food industry have some pretty tough decisions to make.