The General Chat Thread

Dizzyblonde

We'll be needing a report on this food truck festival, it sounds great.

Faith

Dizzyblonde wrote: »

We'll be needing a report on this food truck festival, it sounds great.

Here's the website anyway: http://www.foodcartfest.com/#home

I'll report back today or tomorrow about how it went! Just as well it starts soon enough - we've no food in the place so I'm STARVED.

Merkin

Faith wrote: »

It was 27 degrees here yesterday with a light breeze. I got sunburnt :pac:.

There's a food truck festival on today, so we're heading to that at lunchtime. I'm really excited about it. Food trucks aren't something I'm overly familiar with, but they're quite a big deal at this side of the pond.

OMG where has the time gone! You've obviously made the move then? Hope it's going really well xx

Mrs Fox

Chattastrophe! wrote: »

Anyone have any recipe suggestions for recreating the IKEA meatballs, sauce and mash at home? Or anything remotely similar? I was there yesterday and I want to go back again just for the meatballs!

Not Swedish ones but there's a recipe for Italian meatballs in the cooking club that's pretty damn good. I've made them several times and have passed the recipe to others.

Alun

Chattastrophe! wrote: »

Anyone have any recipe suggestions for recreating the IKEA meatballs, sauce and mash at home? Or anything remotely similar? I was there yesterday and I want to go back again just for the meatballs!

Here you go, the real thing ...

http://www.recepten.se/recept/koettbullar.html

or via Google translate ...

https://translate.google.ie/translate?hl=en&sl=sv&tl=en&u=http%3A%2F%2Fwww.recepten.se%2Frecept%2Fkoettbullar.html

One of the main things which give Swedish meatballs their particular flavour is probably the allspice, they use it in everything, as well as, or instead of normal black pepper.

The Hill Billy

I was just admiring tbr's omelette in the 'Lunch' thread & have to admit that one thing I have been utterly unable to get right in the kitchen is a simple omelette.

the beer revolu

The Hill Billy wrote: »

I was just admiring tbr's omelette in the 'Lunch' thread & have to admit that one thing I have been utterly unable to get right in the kitchen is a simple omelette.

Hot small pan, work fast, moving eggs. Just eggs, seasoning, drop ofwater (and chopped herbs, if using). Oil and butter, foaming. Add other fillings just before folding/tipping onto plate. Don't overcook.

dibkins

Nigel Slaters Lamb dish from here:
http://www.theguardian.com/lifeandstyle/2014/aug/24/nigel-slaters-herb-recipes

Any idea of the cut of lamb i could use? It doesn't seem to be cooked for very long.

The Hill Billy

As the lamb is cooked quite quickly I would suggest loin or tenderloin. Definitely not neck, leg or shoulder as these are better suited to longer slower cooking.

fiddlechic

the beer revolu wrote: »

Hot small pan, work fast, moving eggs. Just eggs, seasoning, drop ofwater (and chopped herbs, if using). Oil and butter, foaming. Add other fillings just before folding/tipping onto plate. Don't overcook.

I followed written recipes for omelettes for ages, and still couldn't get it right. "undercooking" by my measure was the way I finally cracked it - and I bought a small omelette pan.
This Jamie video is probably the only cooking video I have watched that has sorted out a cooking problem for me. http://youtu.be/AgHgbn_sVUw

piebaldskwbald

Anyone have a good recipe for hummus? Something with a bit of a kick, preferrably!

The Hill Billy

Check this thread for hummus recipes.

Faith

Food cart festival was good craic! Sampled a venison burger with poutine (much better this time!), braised beef short rib with BBQ sauce and coleslaw in a brioche bun, salted caramel ice-cream with chocolate-covered hazelnuts and homemade lemonade. Probably the best thing about it was just sitting in a park in the beaming sun with everyone around us just minding their own business . Nobody getting drunk on cans and lurching around with their tops off, intimidating everyone else!

Faith

Also, I've found my favourite restaurant name yet:



Straight to the point. You can just imagine the owner thinking "Well, my name is Bob and I'm opening this restaurant because I like Thai food, so..."

Gloomtastic!

Faith wrote: »

Probably the best thing about it was just sitting in a park in the beaming sun with everyone around us just minding their own business . Nobody getting drunk on cans and lurching around with their tops off, intimidating everyone else!

Yeah, we have the same problem at our family get togethers too!

Dizzyblonde

Sounds great Faith

Chattastrophe!

Faith wrote: »

Also, I've found my favourite restaurant name yet:



Straight to the point. You can just imagine the owner thinking "Well, my name is Bob and I'm opening this restaurant because I like Thai food, so..."

Lol my boyfriend is Bob, I doubt it's his restaurant though or it would be called "Bob likes ALL food"

Gloomtastic!

Went to friends last night for dinner. Roast chicken that had been stuffed with chickpeas. They were really tasty!

Sharing is caring...

beertons

Making a fish pie for tomorrow and Friday, and put mayo in with the mash. Looks wrong, but tastes like heaven.

Mrs Fox

beertons wrote: »

Making a fish pie for tomorrow and Friday, and put mayo in with the mash. Looks wrong, but tastes like heaven.

Ooh I've been doing this in Faith's recommendation, it's absolutely lovely. Gives the mash a bit of a body.

Gloomtastic!

Hearing a lot about coconut oil these days. Any tips?

pampootie

Gloomtastic! wrote: »

Hearing a lot about coconut oil these days. Any tips?

I like it for stirfry and Asian type dishes because the coconut flavour goes well with it. Might try to find a flavourless one for other cooking. And it's like crack to my dog, he loves it!

I'm so excited to spend the weekend cooking, I've had a crap week at work and been living off toast and beans and chips all week. Imma gonna have vegetables tomorrow and everything! \o/

Shenshen

pampootie wrote: »

I'm so excited to spend the weekend cooking, I've had a crap week at work and been living off toast and beans and chips all week. Imma gonna have vegetables tomorrow and everything! \o/

I know what you mean, I'll be spending most of the weekend finding innovative ways of dealing with the bouty of 2 plum trees - jams, chutney, plum crumble, I might try pickling them, Japanese-style...

Any additional ideas would be very welcome

Markcheese

Shenshen wrote: »

I know what you mean, I'll be spending most of the weekend finding innovative ways of dealing with the bouty of 2 plum trees - jams, chutney, plum crumble, I might try pickling them, Japanese-style...

Any additional ideas would be very welcome

Had Korean plum wine (with a little
plum in the bottom of the glass ) in a
restaurant ) off Parnell square, soo
Cheap vodka ,Kilner jars and loads of plums not exactly plum wine but'll be great in 3 or 4 months ...

Shenshen

Markcheese wrote: »

Had Korean plum wine (with a little
plum in the bottom of the glass ) in a
restaurant ) off Parnell square, soo
Cheap vodka ,Kilner jars and loads of plums not exactly plum wine but'll be great in 3 or 4 months ...

Hmmm... a liqueur. I'll see what tips and recipes I can find

Cedrus

Tip for the garlic peelophobes. I don't mind peeling it so much but do find it takes a disproportionate amount of time compared to the rest of the prep. So, I have a major session every month or two, Peel - Mince - Freeze - Done.
I use pound shop ice cube trays and then decant into a tupperware box to avoid stinking out the freezer. I do 12-15 bulbs at a time and it is a drag, but at least it's not every time I want garlic. Regularly washing the stickyness off my fingers helps.

I always keep a few fresh bulbs in the fridge as well as minced garlic doesn't work for everything, but I'm very careful with the "smashing with a blade" since I broke the blade off a Global knife doing it.

Gloomtastic!

Markcheese wrote: »

Had Korean plum wine (with a little
plum in the bottom of the glass ) in a
restaurant ) off Parnell square, soo
Cheap vodka ,Kilner jars and loads of plums not exactly plum wine but'll be great in 3 or 4 months ...

Just in time for Christmas!

Markcheese

", 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...

MissFlitworth

I broke the nose off my global chef's knife after dropping it on the floor once It made me very sad.

nompere

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 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.