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The General Chat Thread

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    #3212
    Cedrus
    Registered Users Posts: 1,429 ✭✭✭Cedrus


    Markcheese wrote: »
    ", but I'm very careful with the "smashing with a blade" since I broke the blade off a Global knife doing it."

    Must have been a casting fault or something wrong with the knife if smashing a clove of garlic with the heel of the knife broke it...

    It was with the flat of the blade, I must have been holding the handle too firmly when I thumped the blade with my other hand, and they are not very flexible knifes. It wasn't a fault in the knife, just not what those knives are made for.
    MissFlitworth wrote: »
    I broke the nose off my global chef's knife after dropping it on the floor once :( It made me very sad.

    I'm not sure what is worse, breaking something beautiful or breaking something expensive, double bubble in this case anyway:(


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    #3213
    RoyalBaa
    Registered Users Posts: 13 ✭RoyalBaa


    I have a load of cooking apples on the trees outside and have made numerous amounts of apple pies and crumbles but would like to be a bit more adventurous. Any ideas for recipes using cooking apples?? :)


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    #3214
    dee_mc
    Registered Users Posts: 7,175 ✭✭✭dee_mc


    RoyalBaa wrote: »
    I have a load of cooking apples on the trees outside and have made numerous amounts of apple pies and crumbles but would like to be a bit more adventurous. Any ideas for recipes using cooking apples?? :)

    Apple chutney! Apple jelly!


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    #3215
    Faith
    Moderators, Society & Culture Moderators Posts: 30,655 Mod ✭✭✭✭Faith


    I'm trying to set up our new kitchen here and it's really hard to know what I need to buy and what I can leave off. So I'm thinking of starting from the very beginning of the Cooking Club and just cooking my way through, buying everything as I need it. That way, I should restock all of the staples I'm likely to need, without having to wander around a supermarket in a daze not knowing what I'm looking for.


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    #3216
    Cedrus
    Registered Users Posts: 1,429 ✭✭✭Cedrus


    nompere wrote: »
    I did it to my Henckels knife trying to separate two frozen burgers! That was 8 or 9 years ago, and the knife is still fine apart from that. I haven't stabbed the webbing between my thumb and forefinger for ages, so there's an upside to the stupidity.

    I'd nearly forgotten the Knife I broke trying to chop a frozen chicken.

    My dad had a big carbon steel butchers knife that would whack through frozen joints without drama. When I moved away from home one of my first kitchen purchases was a fabulous Victorinox stainless steel butchers knife.

    A while later, friends who were coming for sunday lunch cancelled, so I was stuck with a frozen chicken, I decided to defrost half and keep half frozen. Stainless steel isn't a elastic as carbon steel :o
    My housemate was hit by a flying piece of ice and when he saw the bite that the chicken had taken out of my knife was frantically checking himself for wounds.

    I still have the knife 26 years later but it took a lot of bench grinding and oilstone to make it good again and it is "unique".


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    #3217
    Harry Palmr
    Closed Accounts Posts: 40,061 ✭✭✭✭Harry Palmr


    I glanced up the garden this evening and saw the brambles are now starting to show blackberries, have to see if I can gather enough together for a pie :)


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    #3218
    Cedrus
    Registered Users Posts: 1,429 ✭✭✭Cedrus


    RoyalBaa wrote: »
    I have a load of cooking apples on the trees outside and have made numerous amounts of apple pies and crumbles but would like to be a bit more adventurous. Any ideas for recipes using cooking apples?? :)

    I like the sharper taste of cooking apples so I would use them for any recipe that called for dessert apples. Baked Apples, Apple Fritters, Apple Gratine and I saw an interesting Apple Souffle recipe recently.


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    #3219
    The Hill Billy
    Registered Users Posts: 22,746 ✭✭✭✭The Hill Billy


    Faith wrote: »
    I'm trying to set up our new kitchen here and it's really hard to know what I need to buy and what I can leave off. So I'm thinking of starting from the very beginning of the Cooking Club and just cooking my way through, buying everything as I need it. That way, I should restock all of the staples I'm likely to need, without having to wander around a supermarket in a daze not knowing what I'm looking for.

    Maybe this thread might help?


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    #3220
    Alun
    Registered Users Posts: 21,418 ✭✭✭✭Alun


    Harry Palmr wrote: »
    I glanced up the garden this evening and saw the brambles are now starting to show blackberries, have to see if I can gather enough together for a pie :)
    Whereabouts are you? Here in Wicklow they've been ripe for weeks.


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    #3221
    The Hill Billy
    Registered Users Posts: 22,746 ✭✭✭✭The Hill Billy


    Ripe in Kerry & Dublin too.


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    #3222
    Harry Palmr
    Closed Accounts Posts: 40,061 ✭✭✭✭Harry Palmr


    Alun wrote: »
    Whereabouts are you? Here in Wicklow they've been ripe for weeks.

    Waterford city. I hadn't really been paying much attention given the weather recently.

    edit - just had a close look, still going to be a couple of weeks before they are ripe - just one or two berries that are actually black


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    #3223
    Faith
    Moderators, Society & Culture Moderators Posts: 30,655 Mod ✭✭✭✭Faith


    The Hill Billy wrote: »
    Maybe this thread might help?

    Yes, it would! Thank you, I'd totally forgotten about its existence :)


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    #3224
    Gloomtastic!
    Registered Users Posts: 8,313 ✭✭✭Gloomtastic!


    Harry Palmr wrote: »
    Waterford city. I hadn't really been paying much attention given the weather recently.

    edit - just had a close look, still going to be a couple of weeks before they are ripe - just one or two berries that are actually black
    Depending on what way the bushes are facing depends on when they're going to ripen. South facing bushes seem to ripen first, then West/East.


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    #3225
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Society & Culture Moderators Posts: 51,687 Mod ✭✭✭✭Stheno


    Stupid question here, when american recipes refer to using a broiler, are they talking about the grill function in an oven?

    I'm looking up recipes for pho (do you pronounce the fuh?) and they talk about broiling the ginger/onion


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    #3226
    ComputerKing
    Banned (with Prison Access) Posts: 770 ✭✭✭ComputerKing


    Stheno wrote: »
    Stupid question here, when american recipes refer to using a broiler, are they talking about the grill function in an oven?

    I'm looking up recipes for pho (do you pronounce the fuh?) and they talk about broiling the ginger/onion

    Ya there talking about the grill.


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    #3227
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    ...and no, it's essentially "Po", but blow out a bit when saying the P

    Similar with Koh Phi Phi and Kho Phangan


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    #3228
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Society & Culture Moderators Posts: 51,687 Mod ✭✭✭✭Stheno


    Thanks, gonna give it a try this week


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    #3229
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    It's funny how badly you miss your own kitchen stuff when you're staying away from home. Where I am at the moment doesn't have a single knife that isn't serrated (and also that isn't bendy, dull & cr*p), I'm a right little food princess standing in the kitchen going 'But, how will I debone these chicken thighs?' in my moaniest, most entitled voice.

    I miss you nice knives, see you soon.


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    #3230
    the beer revolu
    Registered Users Posts: 16,757 ✭✭✭✭the beer revolu


    MissFlitworth wrote: »
    It's funny how badly you miss your own kitchen stuff when you're staying away from home. Where I am at the moment doesn't have a single knife that isn't serrated (and also that isn't bendy, dull & cr*p), I'm a right little food princess standing in the kitchen going 'But, how will I debone these chicken thighs?' in my moaniest, most entitled voice.

    I miss you nice knives, see you soon.

    If I know I'm going to be cooking somewhere, I usually bring a couple of knives and my peeler, maybe a chopping board too.


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    #3231
    fiddlechic
    Registered Users Posts: 412 ✭✭fiddlechic


    the beer revolu wrote: »
    If I know I'm going to be cooking somewhere, I usually bring a couple of knives and my peeler, maybe a chopping board too.

    My mother does this.
    She brings her Magimix everywhere, as well as her knives and a whisk that she is convinced never leaves a lump in any sauce.


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    #3232
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Bought a tin of mustard powder impulsively, because I liked the tin basically, popped the lid, mustard powder all over my hosts grey carpet. Back to Tesco for Vanish it is!


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    #3233
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Society & Culture Moderators Posts: 51,687 Mod ✭✭✭✭Stheno


    Couldn't get any beef bones today (that's for tomorrow!) so had a go at a chicken Pho

    The recipe involves chopping up a raw chicken into small pieces to maximise the marrow that you get out.

    I had such fun whacking away with the cleaver that the chuffing chopping board split in two!


  • Options
    #3234
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Society & Culture Moderators Posts: 51,687 Mod ✭✭✭✭Stheno


    Not meaning to reply to myself, but my chicken Pho is simmering away.


    For the first hour, I was straining the scum/foam off like a lunatic every 20 minutes.

    Now for the past half hour, there's none.
    Do I just thank my lucky stars?

    Also what do you guys use to skim the scum/foam off the top of clear broths?


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    #3235
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    A big spoon and lots of tilting to pour the liquid under the scum back into the pot.

    I'd like some pho.


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    #3236
    Alun
    Registered Users Posts: 21,418 ✭✭✭✭Alun


    Stheno wrote: »
    Also what do you guys use to skim the scum/foam off the top of clear broths?
    I've got my patent scum-foam-skimmer-offer-device :D Seriously though it's just like a typical stainless steel sieve, but smaller and flatter.

    Almost the same as this one ...

    http://www.amazon.com/Stainless-Steel-Skimmer-Fine-Diameter/dp/B002UG9A26


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    #3237
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    Does anyone have a good chicken stock recipe?
    I don't cook whole chickens in general but I do use a lot of chicken thighs, how many chicken thighs would I need for a recipe?
    Also, I remember someone here saying you can use tops of carrots etc, can you use peel or not?


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    #3238
    The Hill Billy
    Registered Users Posts: 22,746 ✭✭✭✭The Hill Billy


    A quick search for chicken stock brings up this thread which probably has the info you need.


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    #3239
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    The Hill Billy wrote: »
    A quick search for chicken stock brings up this thread which probably has the info you need.
    Thanks, that'll do the job! :)


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    #3240
    the beer revolu
    Registered Users Posts: 16,757 ✭✭✭✭the beer revolu


    IvyTheTerrible wrote: »
    Does anyone have a good chicken stock recipe?
    I don't cook whole chickens in general but I do use a lot of chicken thighs, how many chicken thighs would I need for a recipe?
    Also, I remember someone here saying you can use tops of carrots etc, can you use peel or not?

    I use a lot of chicken thighs too. I freeze the bones until I have a decent bag full. I'll also throw any pork bones I have in there to.


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    #3241
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Society & Culture Moderators Posts: 51,687 Mod ✭✭✭✭Stheno


    Hmmm my beef pho appears to be a rather peculiar green colour at the moment :(

    Went to my favourite butchers today (craft butcher) to pick up a couple of leg bones. Met the owner, and had a great chat with him, I've been looking up recipes for the likes of bavette of beef/flank steak, and beef cheek.

    Well he was a fount of knowledge, 1-2 days notice and he can order any of them in, and he also recommended I try flatiron steak.

    He's always fierce curious if you are looking for stuff that is not run of the mill and will ask what you are using them for, we'd a great chat :)


This discussion has been closed.
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