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The General Chat Thread
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Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭
Join Date:Posts: 11906
Padraig Mor wrote: »Who would have known that my innocent mention of the humble turnip would lead to such controversy! Anyway, the recipe (from specialist garlic restaurant The Stinking Rose) is attached Faith lest it prove useful. I do suspect there is some different terminology going on though - two of what I call turnips would seem to be an almighty amount to add to a pound of spuds to give a "hint of sweetness". Is an American turnip a rather different beast (err.... vegetable)?
Just to add further confusion, I think turnips are called rutabagas across the pond
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Dizzyblonde wrote: »ME! I love it - it's much nicer than raw carrot
My mother got all my veg into me in raw form when I was a child. I didn't eat any cooked veg but love raw carrots, cabbage and turnip.
I loved both raw carrot and turnip equally! Never ate raw broccoli but love it now. Eat more cooked veg now though. 
Am still not mad keen, though it depends on how the veggies are cooked.
Wouldn't eat coleslaw as a child though but that was down to the mayo not the raw veg!0 -
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*raises hand*
10 years a vegetarian and still chubby
What kinds of food does she like? Any particular dislikes or allergies?
I've become a huge fan of all things bean-y and pulse-y since becoming vegetarian - how about a pumpkin and chickpea curry (nice and seasonal)?
Hehehe my kind of vegetarian by the sounds of it
No allergies really. She loves her indian food!
Chickpea and pumpkin curry sounds intriguing - do you have a recipe I can try?0 -
Vivisectus wrote: »Hehehe my kind of vegetarian by the sounds of it
No allergies really. She loves her indian food!
Chickpea and pumpkin curry sounds intriguing - do you have a recipe I can try?
I made a korma yesterday with it.
Half a pumpkin, peeled and and cut into cubes
1 potato, peeled and cut into cubes
1 carrot, peeled and sliced
1 green pepper, sliced
Handful of frozen peas
1 can of chickpeas
For the sauce :
1 onion, peeled and chopped
2 cloves of garlic, grated
2-3cm of ginger, grated
1 or 2 small green chilies (chopped or just pierced, depending on how hot you'd like it)
2cm stick of cinnamon
5 pods of cardamon
1tsp of mustard seeds
1tsp of black onion seeds
1tsp of ground cumin
1 tsp of paprika
1tsp of garam masala
1 tin of cocnut milk
20-30g ground almonds
1tsp of ground cumin
1 cup fo water
1 tbsp of tomato puree
Start by sweating off the onion in some oil, along with the cinnamon stick, the chili and the cardomon pods. Once the onions are soft, add all the powdered spices and continue frying on a low heat until you can see the paste and oil splitting.
Add your veg and a cup of water and simmer until the veg are soft.
Add the cocnut milk, the tomato puree and the ground almonds and season to taste.0 -
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Vivisectus wrote: »Thanks for taking the time to write that up, appreciate it I'll give that a go this evening.
One question: do you toast and grind the mustard seeds and onion seeds or do you use them whole?
I tend to used them whole, but I'm sure you could dry-roast them first and grind them if you want.
Btw, tonight's dinner in our house will be stuffed and roasted butternut squash with wild rice, lentils and feta cheese.
I usually cut off the top end of the squash for later use roated or in a soup, and cut the bottom bit in half to form two bowls.
Rub them with salt, pepper and a bit of oil and put them into the oven for about half and hour to roast and go soft.
I boil the some wild rice and some lentils in stock (in different pots, as the lentils will be soft a bit sooner), and drain them but catch some of the stock to put back later. I mix them together and trow in half an onion that I've caramelised, and add a bit of the stock to give it a stocky-rissotto consitency.
Then fill the mixture into the squash bowls, sprinkle liberally with crumbeld feta and if you like some pine nuts, then back in the oven at high temperature until the cheese is browned. Goes well with a bitter leaf salad.0 -
Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭ Join Date:Posts: 11906
My mother got all my veg into me in raw form when I was a child. I didn't eat any cooked veg but love raw carrots, cabbage and turnip.
I loved both raw carrot and turnip equally! Never ate raw broccoli but love it now. Eat more cooked veg now though. Am still not mad keen, though it depends on how the veggies are cooked.
Wouldn't eat coleslaw as a child though but that was down to the mayo not the raw veg!
I loved eating raw cabbage stalks when my mother was preparing it. They're so sweet.0 -
Dizzyblonde wrote: »Ah, so Irish dads do it too :rolleyes:
I know! The kids eat pretty well so to be honest I couldn't give a rats about the "new potatoes". 0 -
Thanks so much.MissFlitworth wrote: »I think the food is great for lunch & dinner in Asador but it is a little pricey so could be better to go for lunch. Don't normally get wings out so no help there unfortunately
There doesn't seem to be a huge difference in prices between lunch/dinner on their website, but maybe I'm missing something.
I've said it to himself about going for dinner maybe, so once he's scoured the menu he'll decide.0 -
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