I have it and unfortunately is nothing like back home. Plus i feel bad about ordering when i have food at home

I agree it's not as good as Greece

I remember when bread and dripping was a luxury.
I wouldn't mind betting I'm the only one on the EF who remembers that.

Good lard is CHF 30 /kg (or more)!

Tom

So, you plan on eating only 1/2 a pizza?

And no drinks?

Tom

Did I say it was good lard?

A. Pint.
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My heart bleeds for you dearie

My heart bleeds for you dearie

Lard in my part of the world is very good though (called 'speck' in yours)

Nah .... I remember my mum pouring off the pork fat into a cup to solidify in the fridge - jelly underneath and good solid lump of dripping on the top.

My dad then used to spread it onto pre-sliced white bread, a sprinkle of salt - and if we were really lucky and there was a bit of stuffing left - cor, that was the dog's b.....

And lard (lovely picture, yummmm) here is 90-100% fat (called lardo in these parts), and the good stuff has the consistency of butter (but MUCH better taste).

Tom

I eat like a king (as much as one can here) because I buy nearly all my meat either at Aldi (limited selection) or at a regular store at 50% at the end of the day. If you have an extra freezer like me, you can take extra advantage of 50% and stock up on goodies.

50% veggies I am leery of, because I've often found them to be reeeally at the brink of not-so-fresh–ness. Inspect carefully.

I often make dinners like a roast chicken leg quarter (Aldi, 2.50) and some grilled or pan-roasted veggies (or a salad) and some rice.

Another tip: avoid the overpriced, chewy Swiss beef and go for horse instead. It's both cheaper and more tender, and if you just tell yourself it's beef, you'll never notice any difference between it and lean beef.

It's ok if you take a former greengrocer's assistant along with you.

I can tell myself- but I don't believe me, sorry.

Now you're making me salivate

Maggie - you never! She likes Zug though, and Phillip Morris.

? Too much absinthe Odile

Or entirely replace the mince with tofu. First cut a few holes in the package and queeze as much water as possible out of the tofu, then open the package and crumble it. Don't dice it, that looks disgusting.

Wow, great forum, I post a thread, zip out for a mo and I have a list of helpful suggestions when I return

Great ideas (except for the buy macdonalds one and the skip food one LOL)

Keep 'em rolling..

I knew somebody would say that one day. Hey ho!
Maggie is of course the most famous greengrocer's assistant from the UK, from Grantham, and she does like Zug and Phillip Morris. Not as sharp as she used to be though.