The General Chat Thread

Stheno

Markcheese wrote: »

Nice one - it's good to see traditional desserts on menus - and selling -
Don't know when I last saw something like lemon meringue pie or even proper rice pudding on a menu ( not including deconstructed ones )

There's a place near me with meringue trifle and Apple tart on the menu along with lemon posset bread and butter pudding ands red velvet cupcakes

Elmpark

Loire wrote: »

Hi all,

Good friends coming for dinner Sat night. I know the forecast isn't the best but I'm holding out! Anyway, I'd like to BBQ a one big bit of meat and slice it up at the table with bowls of slaw, potato salad, salad etc. Can anyone recommend a decent cut of meat for this? I was thinking one or two large Sirlions?

Thanks,
Loire.

Flanks a good idea. Don't cook anywhere beyond medium and slice against the grain.

Rib eye on the bone is another option. About 2" thick piece will do 2 people. Difficult to do it all on the grill, though. I usually start on grill and transfer to oven.

Butterflied leg of lamb or spatchcocked chicken are also good if you didn't want beef.

Shenshen

Loire wrote: »

LOL.

Anyone heard the new Rachel Allen ad for tiles? I genuinely thought they were a p!sstake! I could understand the whole O'Brien's Sandwiches thing, but, tiles?

I heard it driving home yesterday... I actually started swearing at my radio.

catho_monster

So I went on an internet hiatus for a while because my brain was exploding with too much information, and I only just realised yesterday how much I missed the cooking forum here...
And then I log in to see talk of the cooking club losing steam
I feel like I've been missing out and the world's gone gone to hell in a handbasket.
I'm a shocking lurker though so I'm gonna try and be more active...

the beer revolu

Am I - and Mrs Beer, as it happens - the only people in the world who think that putting wet, hot stuff on tortilla chips is a stupid idea.

Once crispy things going soggy under gloop. Euch!!

genuine leather

beertons wrote: »

^ how would you cook that on a BBQ? A gas one.

Also, burger buns. Where do you get them? I've been using big granary baps from aldi, but came to the conclusion that we were eating mainly bread. The ratio of bun to burger was over double. It'd taste better if it was the same. Does anyone make their buns?

http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe


This pointed me in the right direction with good success beertons.
Really nice, although sometimes i will substitute some of the water for milk, egg also, as i like the extra softness and colour it adds to the buns.

When the rounds are formed , let them rest for 10/15 mins, then gently press them down to form your bun(repeat twice if you prefer the bun larger and shallower), with a slight dish on top that they wont rise as high.

Oh such a treat with homemade burgers:)

I ll follow your footsteps and make some soon!

the beer revolu

the beer revolu wrote: »

Am I - and Mrs Beer, as it happens - the only people in the world who think that putting wet, hot stuff on tortilla chips is a stupid idea.

Once crispy things going soggy under gloop. Euch!!

Heh. You know, other people have different tastes and preferences. No real need for the emphatic disgust I'd say.

Moody_mona

Hope your stupid dinner was nice mystery egg!

I like using tortilla chips as a different texture, we've started crumbling them and putting them into wraps with chilli and some salad/coleslaw. To be honest no matter how wet the salad or sauce is, it takes a long time for them to go "soggy" or turn to "gloop".

Photo-Sniper

the beer revolu wrote: »

Am I - and Mrs Beer, as it happens - the only people in the world who think that putting wet, hot stuff on tortilla chips is a stupid idea.

Once crispy things going soggy under gloop. Euch!!

Just sounds like your not doing it right.

Iv never ever made melted cheese Nachos etc that caused the tortillas to go soggy. I dont buy packets obviously, I cut corn tortillas up but it makes no difference.

Cheese Nachos is a snack of kings.

the beer revolu

Mystery Egg wrote: »

Heh. You know, other people have different tastes and preferences. No real need for the emphatic disgust I'd say.

Yes, and that's my taste - different to others.
Did I upset you by expressing mine?

I'm hardly in a position to be judgmental when I seem to be in a minority of one. Am I?

the beer revolu

Photo-Sniper wrote: »

Just sounds like your not doing it right.

.

I've never had the want to make nachos myself.
Why would I when it's a food combination I don't like.

I like good guacamole.
I like good salsa.
I like melted cheese.
I quite like tortillas.
Just not all together.

@moody I was referring to the melted cheese and salsa etc. as being gloopy, not the tortillas.

Photo-Sniper

the beer revolu wrote: »

I've never had the want to make nachos myself.
Why would I when it's a food combination I don't like.

I like good guacamole.
I like good salsa.
I like melted cheese.
I quite like tortillas.
Just not all together.

@moody I was referring to the melted cheese and salsa etc. as being gloopy, not the tortillas.

I dont regularly either but often have to make about 60 covers of them for "special guests" who just want cocktails and snacks.

No one can change your opinion but maybe this could... I usually make this for Superbowl nights or champions league nights in our sister gastro pub to the restaurant ...

"Nacho Cheesecake"

• 250 g nacho tortilla chips
• 100 g butter
• 150 g cream cheese
• 3 ripe avocados
• 1 lime
• 1 clove garlic, peeled

Crush the nachos, mix with the butter and press into bottom of a cake tin just like a cheesecake. Process your avocados, garlic and cheese together and mix in a tiny bit of Gelatin. Squeeze your lime also into it.. Spread this on top of your nachos and into the fridge for 2-3 hours.

Lash together a simple salsa of tomatoes, chilli, red onions and coriander....sweat them down and add a drop of Agar Agar to give it that nice consistency when set...Take your set cheese mix out from fridge, blitz the salsa and spread it evenly on top of your "cake".

Now its ready to serve, cut into slices...dip into sour cream... Exact same taste as Nachos with cheese, or guacamole etc...yet no gloopiness.

Its heaven... please trust me and try it

the beer revolu

the beer revolu wrote: »

Yes, and that's my taste - different to others.
Did I upset you by expressing mine?

I'm hardly in a position to be judgmental when I seem to be in a minority of one. Am I?

My problem is with your critical attitude, not your taste. Your outburst about stupid meal ideas was passively directed at me so I answered you; you can hardly find that surprising or feel like you're being victimised as a minority! Sheesh.

the beer revolu

That nacho cheesecake does actually sound pretty good.
Do you deliver to Cork??

Photo-Sniper

the beer revolu wrote: »

That nacho cheesecake does actually sound pretty good.
Do you deliver to Cork??

Im based in Germany, but im in Cork 6-7 times a year to go home.

Sorry :P Next time ....

the beer revolu

Mystery Egg wrote: »

My problem is with your critical attitude, not your taste. Your outburst about stupid meal ideas was passively directed at me so I answered you; you can hardly find that surprising or feel like you're being victimised as a minority! Sheesh.

Not everything is about you.

My post has been knocking around my head for quite some time.
I, in no way, feel victimised - I'm not that sensitive.
I won't say any more because I don't want to trouble the mods with a silly row.

beertons

angeldelight wrote: »

Aldis brioche burger buns are the business!!

Got a pack of them yesterday, will try them tomorrow. Will probably have to get a smaller burger press, as the one I have is too big for those buns.

Photo-Sniper

Funny thing... Aldi is German, yet Aldi, here in Germany is absolutely horrendous. The majority of them are filthy, cheap ****e filled warehouses. When I was home I went to Aldi, in Grange in Cork and my god it was heaven.

I dont think we as Irish people realise how lucky we are to have the Supermarkets and produce available to us. Supermarket shopping in Germany is possibly the worst thing in the world. Its 99 percent canned ****, fake meats and terrible cheese. Im very lucky to have an Irish and English supplier for our work because if not... We couldnt do it.

Great innovators, ****e eaters.

The Black Oil

Why is it so bad?

Photo-Sniper

The Black Oil wrote: »

Why is it so bad?

From what I have seen its mainly down to Germans not caring what they consume, as much as we care. Everything is fried.. most meats are mocky-ah.

Dizzyblonde

With regard to the soggy/crisp issue, let's please respect other people's opinions and tastes and not bicker about them.

Personally I have a huge problem with sogginess. I can take a little, but when I eat Weetabix I have to put very little milk on and eat it before more than a millimetre or two's depth of it goes soggy.

the beer revolu

Dizzyblonde wrote: »

Personally I have a huge problem with sogginess. I can take a little, but when I eat Weetabix I have to put very little milk on and eat it before more than a millimetre or two's depth of it goes soggy.

I'm exactly the same.
The odd time I eat cornflakes, I eat them by the half bowl and scoff them within seconds of putting the milk in. A friend of mine fills the bowl and leaves them to steep for 5 minutes. Makes me gag watching that!

But, strangely, I love porridge which is a mushy mess and wet polenta which is positively gloopy.

Tastes on texture is an odd thing.

MissFlitworth

I find corn tortilla chips have a texture that allows them to go soggy in a good way but I have to like the stuff on top that's making them go soggy. Nachos with a jar of salsa - no. Borksville over here. Nachos with good chili, good guacamole (from a jar and I will cry), and loads of cheese that is both melted and with crispy bits. Also our cream and if I'm not eating with a beanophobe refried beans and I'm in heaven. Messy heaven.


People from Texas share your feelings though Beer - each chip is topped individually there, salsa & cream provided as a dip, and sogginess is frowned upon.

Photo-Sniper

TBH, Feck everything else except melted vintage dubliner, a few jalapenos and a nice sour cream to dip into.

Guacamole overrated. Salsa overrated. Simplicity is key... I saw people putting mince meat almost like a bolognese over their nachos once. Had a few empty reaches.

Dizzyblonde

MissFlitworth wrote: »

People from Texas share your feelings though Beer - each chip is topped individually there, salsa & cream provided as a dip, and sogginess is frowned upon.

They're the ones for me!

If something is meant to be soggy than that's okay, but if something starts out nice and crisp it needs to stay at least mostly crisp

the beer revolu

Dizzyblonde wrote: »

They're the ones for me!

If something is meant to be soggy than that's okay, but if something starts out nice and crisp it needs to stay at least mostly crisp

I think that's the issue for me!

MissFlitworth

Photo-Sniper wrote: »

Guacamole overrated. Salsa overrated.

If you weren't in Berlin I would be requesting you reach for your duelling pistols, sir.



(not really. Especially if you are in any way decent with aim etc.)

Gloomtastic!

I see Aldi are now selling fresh guacamole. Beside the Hummous.....

MissFlitworth

the beer revolu wrote: »

I'm exactly the same.
The odd time I eat cornflakes, I eat them by the half bowl and scoff them within seconds of putting the milk in. A friend of mine fills the bowl and leaves them to steep for 5 minutes. Makes me gag watching that!

Oh I hate soggy cereal. Or wet food put on top of bread (beans on toast, scrambled eggs on toast). Brains are funny animals.

Photo-Sniper

MissFlitworth wrote: »

If you weren't in Berlin I would be requesting you reach for your duelling pistols, sir.



(not really. Especially if you are in any way decent with aim etc.)

Heh Heh

I may be the only head chef to exist in the world who dislikes avocados. Tis a sickness, I know.