I have boycotted Domino's since their then CEO objected to the intoduction of the minimum wage.



There current CEO now wants to bring in cheap East European labour to fill the positions that UK nationals won't apply for due to the poor pay. Fortunately the immigration minister has told him where to go and suggested that he might consider offering to pay higher wages to attract more applicants. Yet another reason to boycott them and use a local take away instead.



[urlhttp://www.bbc.co.uk/news/uk-politics-25321113[/url

Or make your own pizza's from a handful of simple ingredients that you probably already have in your kitchen right now.



Pizza retailing - a con trick that Derren Brown would be delighted to pin on his CV.

It's not the only one – Yorkshire pudding batter mix that costs more than if you made it yourself from top-notch ingredients.

How "top notch" can plain flour, eggs and milk get?

To many your question seems pretty valid but looking at Mintball’s recent blog from where she derives her statement she compared shop bought packets of Yorkshire pudding mix with fresh Ocado ingredients. Ingredients that were of a high quality and free of preservatives and additives as opposed to the packet of ingredients with multitudes of shiite including powdered egg as opposed to fresh. Not sure if you were commenting with tongue in cheek but having read your posts on the food thread I know you know the difference between good and bad ingredients, the fish you sell yourself being a good example.

Aldi's = 15 small frozen Yorks Puds for 45p.



Tree-mendous.

I never use pre-mixed batters or mixes, my point was about how "top notch" the ingredients of a Yorkshire pudding need to be. I only ever use free-range eggs, bought from a customer whose chickens are in danger of me mowing them down whenever I visit. The plain flour I use is whatever happens to be in the cupboard and milk is whatever is close to hand in the shop because I never keep the foul stuff in the fridge.



Of far more importance than the quality of ingredients is the quantity and the oven they are cooked in. I only discovered my oven had a poor door seal by cooking Yorkshires. As for quantities, after numerous recipes I've settled on the equal-measure (by volume) system: using three identical glasses, I crack 3 eggs into the first and fill the second & third to the same levels with milk & flour

To clarify: I used the best available ingredients as a way of illustrating that even if you picked the most expensive ingredients, it would still be cheaper to make a Yorkshire pudding batter than if you buy a box of ready-made mix, which also has stacks of additives in it.



If anyone's interested, the full post is [url=http://thevoluptuousmanifesto.blogspot.co.uk/2013/12/food-as-fuel-and-yorkshire-pudding.htmlhere[/url.

Saw [url=http://gawker.com/blogger-offers-restaurants-a-rave-review-in-exchange-fo-1481296911THIS[/url and thought of you.

Edited to add the other grocer's' apo'strophe's that you 'so carele's'sly forgot

Here is a photo of my efforts to make a Yorkshire pudding over an open fire. The heat of the fire makes the batter rise and the fat from the spit roasting leg of Herdwick mutton filled with oysters and studded with orange peel bastes the batter and provides a very nice darkish crust. (photo quality is poor)

[url=http://s415.photobucket.com/user/davidne1/media/dnstuff/Eden-20121006-00022.jpg.html[/url



I took this last year on a historical food course in the Lake district run by Ivan Day

Better pictures of the mutton [url=http://www.historicfood.com/Roast%20Mutton%20Recipe.htm/urlHERE[/url