The General Chat Thread

janmaree

Toto Wolfcastle wrote: »

I made porridge bread recently. I followed the recipe I was given and the ratio of porridge to yoghurt was all wrong. It was a brick. A tasty brick, but a brick all the same. Then I followed a second recipe that was recommended to me and I could really taste the yoghurt. I hate the taste of Greek yoghurt so I decided that porridge bread isn't for me! The texture is amazing though for such a simple recipe.

I make porridge bread all the time and it is nice but agreed, it's a bit of a brick alright! I posted a bread recipe in the past and it's quite good for fast, no-knead, brown bread, thought I'd look it up in case "porridge" isn't the crucial thing for you, you might like to try it. Don't mean to stick my oar in, just thought you might enjoy it.

Pouring Bread
1.5 pounds wholemeal flour (I use Howard's Extra Coarse Stonemeal Ground - Dunnes Stores carry it)
3 dessertspoons bran (I use oat bran for the anti-cholesterol qualities )
3 dessertspoons wheat germ
1.5 tsps bread soda
1.5 tsps brown sugar, honey or treacle - whatever you like and have on hand
1.5 pints buttermilk
1.5 tsps salt
3 eggs
1.5 dessertspoons olive oil
Sunflower seeds, pumpkin seeds, linseeds/flax seeds, pinhead oatmeal, sesame seeds (whatever you have handy - a few handfuls of each or whatever you have gives a lovely texture).

Mix dry ingredients together well, (I mix the bread soda with the wet ingredients) then mix everything together very well. Divide between two well greased/buttered loaf tins (I always save butter wrappers, they line the loaf tins perfectly and the loaves never stick). Sprinkle the tops with extra sunflower seeds and press gently to stick - optional. Bake for 50 - 55 minutes at 190 - 200 C. Turn the loaves over, remove the wrappers and bake upside down in the tins for a further 6 - 8 minutes. Wrap in clean tea towels for a softer crust and leave to cool.

I hope whoever tries this recipe has great luck with it. My Dad is famously known for commenting that it's lovely and nutty and would scour the barnacles off your colon. Don't let that turn you off though 'cos it's actually a good thing!

the beer revolu

Whispered wrote: »

I'm on mobile so can't search, is there a thread for Aldi weekly deals recipes?

I love a good bargain but probably don't make as much of the offers as I could. If there isn't one, would anybody else be interested?

Download the Aldi app.

Dizzyblonde

Alun wrote: »

According to a tin I just looked at, it's 0.04g per 80g serving, so 0.12g for the full dry weight of 240g of beans which isn't much. Now, that's for the chickpeas themselves though, not the "juice", but generally pulses and vegetables tend to absorb salt from the liquids they're cooked in so who knows. Additionally some meringue recipes suggest adding small amounts of salt.

I tasted it today when I was draining a tin of chickpeas, and it doesn't taste particularly salty at all

Applause

nompere wrote: »

Has anyone else seen this story from the Guardian today?

http://www.theguardian.com/lifeandstyle/2015/sep/29/aquafaba-chickpea-liquid-baking-egg-white-substitute

Is anyone tempted to try it?

All the years that I've emptied the tin of chickpeas into a colander and rinsed off the gloop. To think that I could have been making meringues and macarons!

I did check to see that the article hadn't been posted on 1 April.

This is great news! I am allergic to eggs and tried so many substitutes in various recipes which weren't great, such as chia seeds, bananas, apple sauce etc.. but maybe this will actually work for me.

Loire

Todays Irish Times
http://www.irishtimes.com/life-and-style/food-and-drink/food-file-youtube-food-heroes-and-fruits-of-vine-and-sea-1.2375954

The finest fruits of the sea and the vine is the theme of a dinner in the first floor private dining room at Dublin’s Cliff Townhouse on Wednesday, October 21st. Oysters, lobster, scallops, turbot and langoustines feature on chef Sean Smith’s seven-course menu, each paired with a specially chosen wine. Dining will be on large shared tables, and the bill will be €75 per person. Bookings are being taken at 01-6383939.

Had "regular" dinner there twice and each time it was great. If I lived in Dublin I'd be at this like a shot!

Zelda247

Does anyone know if you can reheat a bought cooked chicken? The local butchers has some lovely ones.

The Hill Billy

It is possible, but only to be reheated once after cooking & ensure it is piping hot throughout.

MissFlitworth

*Moany white whine alert*

I don't waaaaaaant bags of 'mixed chilis'. I want either bags of single varieties of chilis or pick n mix troughs of chilis. Or just to buy a bucket of jalapenos. 'It's a mix of red and green, what more could you want' is not a good enough classification system! Grumble, grumble.

Gloomtastic!

Made poached eggs for breakfast this morning. The undersides were like this, sent shivers up my spine again so that trywhatever phobia thingy hasn't gone again.



This thread has changed my life...... :rolleyes:

dibkins

You know when you get some Japanese food and there is the lovely, really lightly cooked (stir fried? hot plate?) veg with a certain flavour with it? How do i cook veg like that at home? I'm guessing there is some sort of flavoured oil or something that gives it that taste?

Tarzana2

Gloomtastic! wrote: »

Made poached eggs for breakfast this morning. The undersides were like this, sent shivers up my spine again so that trywhatever phobia thingy hasn't gone again.



This thread has changed my life...... :rolleyes:

I should never have brought it up!

RasTa

Anybody ever soak their porridge overnight? Does it make a difference

Mrs Fox

RasTa wrote: »

Anybody ever soak their porridge overnight? Does it make a difference

I do, and yes it makes a difference. It cooks quicker and has a better texture ie more porridgey

RasTa

Mrs Fox wrote: »

I do, and yes it makes a difference. It cooks quicker and has a better texture ie more porridgey

I always cook it in the microwave 50% water/milk ratio. How do you do it?

I was looking at this but need my porridge warm

https://boycancook.wordpress.com/2013/07/26/overnight-oats-banana-and-raisin/

Mrs Fox

RasTa wrote: »

I always cook it in the microwave 50% water/milk ratio. How do you do it?

I was looking at this but need my porridge warm

https://boycancook.wordpress.com/2013/07/26/overnight-oats-banana-and-raisin/

50/50 in the microwave for 2 minutes. I seldom eat porridge but when I do I like it warm. Those cold overnight porridge doesn't appeal to me.
My kids eat them almost every morning.

Zelda247

Yes, always soak for at least a couple of hours, add sultanas and brown sugar and must be made on 100% milk.

tampopo

dibkins wrote: »

You know when you get some Japanese food and there is the lovely, really lightly cooked (stir fried? hot plate?) veg with a certain flavour with it? How do i cook veg like that at home? I'm guessing there is some sort of flavoured oil or something that gives it that taste?

Yes, it would most likely be the sauce.

Try finding one of these...

MissFlitworth

Jaysus - 'The Restaurant' has turned into a bizarre half an hour advertorial for Aldi. So odd.

Avada

MissFlitworth wrote: »

Jaysus - 'The Restaurant' has turned into a bizarre half an hour advertorial for Aldi. So odd.

Ever since it went to tv3 it's been like that.

Minder

tampopo wrote: »

Yes, it would most likely be the sauce.

Try finding one of these...

The bottle on the right is a Korean toasted sesame oil. It has a deeper flavour than the sesame oils that are usually available.

Spanish Eyes

RasTa wrote: »

Anybody ever soak their porridge overnight? Does it make a difference

Not to me anyway. I just use Kavanaghs ordinary porridge oats from Aldi. Creamiest I have ever had so far.

One cup of oats to two cups of water (sorry water only in the making for me!). Into the micro for 2.30mins on high.

THEN, I add cinnamon, and vanilla sugar oops... and full fat milk to loosen it a bit. Cream when I have it. Yum Yum.

MissFlitworth

Avada wrote: »

Ever since it went to tv3 it's been like that.

Gosh. They really have done a number on it! Seriously weird to see chefs using plastic Aldi salt & pepper grinders.

Poor ould Paulo Tullio looks very, very unwell.

Zelda247

Spanish Eyes wrote: »

Not to me anyway. I just use Kavanaghs ordinary porridge oats from Aldi. Creamiest I have ever had so far.

One cup of oats to two cups of water (sorry water only in the making for me!). Into the micro for 2.30mins on high.

THEN, I add cinnamon, and vanilla sugar oops... and full fat milk to loosen it a bit. Cream when I have it. Yum Yum.

I agree completely about Kavanaghs its the best porridge I have ever tasted, both the organic one and the other, beats Flavihans and Odlums by a mile!

the beer revolu

Zelda247 wrote: »

I agree completely about Kavanaghs its the best porridge I have ever tasted, both the organic one and the other, beats Flavihans and Odlums by a mile!

Flahavan's are the only ones who do a jumbo oats. I like the bite of these - less mushy.
I've over a few years gone from 50/50 milk/water to 100% water. I really dislike milky porridge now.

Whispered

I sense a crusty bread dip dinner coming up. Between DizzyBlondes mushroom pate and MysteryEggs cheesy dip I could well be on my way to food heaven. Maybe one more dippy type dish to round it out?

IvyTheTerrible

MissFlitworth wrote: »

Gosh. They really have done a number on it! Seriously weird to see chefs using plastic Aldi salt & pepper grinders.

Poor ould Paulo Tullio looks very, very unwell.

Isn't he dead?

IvyTheTerrible

Whispered wrote: »

I sense a crusty bread dip dinner coming up. Between DizzyBlondes mushroom pate and MysteryEggs cheesy dip I could well be on my way to food heaven. Maybe one more dippy type dish to round it out?

Buy a whole camembert, remove the wrapping, and cut the skin off the top. Put it back in the wooden container and sprinkle some herbes de Provence on top (or chopped garlic). Put in the oven for 15 mins until it's nice and gooey! Then eat it like a dip with your nice crusty bread.

Avada

IvyTheTerrible wrote: »

Isn't he dead?

Yeah the current episodes were filmed before he died.

RasTa

Soaking the porridge makes it nicer, will be doing this from now on. Kavanagh's Organic oats from Aldi.

The Black Oil

homemadecider wrote: »

More batch cooking today; we boiled 1kg smoked ham fillet this morning with cloves, bay leaves and peppercorns in the water. In another pot, we sauteed loads of onion, garlic and diced sweet potato until tender. Once cooked, the ham got shredded and added to the veg along with 3 tins drained butter beans and a load of chicken stock. This will get divvied up when it's cooled down and put into the freezer for midweek dinners.

Thanks for this, it was great. Cheque's in the post. :pac: