The General Chat Thread

Animord wrote: »

I know someone to raises 12 at a time and just puts them all (live) into the car and delivers them to a butcher who does all the nasty bit. She gets them back all wrapped and ready for freezing.

I'm far too soft to even do that

pampootie wrote: »

I really want roast chicken now!

Anyone know where I can get my hands on sriracha in Cork city?

There's an Asian shop in Blackpool (can't remember the name of it, sorry) that has sriracha

pampootie wrote: »

I really want roast chicken now!

Anyone know where I can get my hands on sriracha in Cork city?

I think I've seen it in M&S in some Dublin stores.

I think at €10 a chicken (and if from the butchers I am presuming free range and organic) is excellent value for money and what we should expect to pay. There's all the costs to the supplier as outlined above by Animord but from a no waste perspective you can't get better. Between two of us we get two really yummy dinners out of a nice chicken. Mr. Merkin always says if you're going to kill an animal then at least do it the justice of using it and chickens are perfect.

Not being funny but .. Why would you expect it to be freerange / organic ??
An organic one would have a sticker /sign on it ... And would be cheap out at a tenner ..
A large free range one at a tenner from a butcher would be cheap enough as well, but free range can
Mean loads of things, if the sign just says chicken then it's probably just chicken ...

pampootie wrote: »

Excellent, thanks guys. Teletext pear is that the one on the way out to Blackpool near the vets, or another one?

Ive no idea where the vets is, sorry, but Google maps tells me it's on Leitrim street and is called Sun Cheong Hong - hope that helps!

Spuds roasted, asparagus boiled, red wine reduction simmering. All that's left now is to fry the bejaysus out of 2 venison steaks I picked up this morning and wash em down with a Brouilly!

I just passed Richard Corrigan in Dublin Airport.:)

Just ask any of my co-mods. I'm like that sometimes.

While the veg is fresh I'd make a soup out if it this evening and then freeze it for when you want to eat it. I put lots of garlic in my veg soup as well. Just make sure it's fully cold before freezing and don't worry about appearance when you defrost it, it soon gets back to its best.

iwantmydinner wrote: »

Cooked my pearl barley this evening... Hated it

Texture is just not for me. Sad face.

I can't bring myself round to it either! Have tried it in stews, soups and as sidedish/risotto type thing, and just don't get it. Of all recipes I've tried, risotto-ish probably best.

catallus wrote: »

What are peoples opinions on here about putting cling-film into ovens?

Some people who work in kitchens have told me that there's no problem with it, say if you wrap a joint tightly in cling film and then wrap that in tin foil and I've done it and I haven't died yet but then online a few sites say its a big no-no?

There's two different types of cling film as I know, one which oven/heat safe, the roll makes it look a pinky purpley colour which you see. In professional kitchens. The ones that aren't usually aren't oven safe as far as I know.