The General Chat Thread

Miaireland

I find that I tend to get burnt with the side door oven when taking thing out and putting things in I much prefer the open to the floor one.

Loire

Up in Dublin for 3 days with work. Can anyone recommend somewhere that does healthy meals? Not looking for anything fancy. Had a lovely lunch in The BakeHouse in Bacherlor's Walk today and it was very nice.

Whispered

Dial Hard wrote: »

Having had both, I actually way prefer a towards-the-floor door. I dunno if it was just the positioning of the oven in my first house but the side-opening door made it a bitch to clean.

I think the grill element in our current one is on its last legs so hopefully there'll be some oven shopping going on here in the near future too.

Miaireland wrote: »

I find that I tend to get burnt with the side door oven when taking thing out and putting things in I much prefer the open to the floor one.

oh really?! Good to know, thanks!

cee_jay

I want a open towards the floor oven with a retractable door.

Faith

^^ I'd feel like I was in the Great British Bake Off with one of those

emaleth

Loire wrote: »

Up in Dublin for 3 days with work. Can anyone recommend somewhere that does healthy meals? Not looking for anything fancy. Had a lovely lunch in The BakeHouse in Bacherlor's Walk today and it was very nice.

The Woolen Mills just down from the BakeHouse is also lovely and has good salads and soups. Brother Hubbard on Capel Street is great too.

foodaholic

Blas in the chocolate factory http://www.chocolatefactory.ie/cafe/


Terra madre. http://www.terramadre.ie/

Whispered

foodaholic wrote: »

Terra madre. http://www.terramadre.ie/

oh this looks very interesting. Do they have a menu? I can't find on on their website. Is it expensive?

pampootie

We have a side open oven and I hate it! Floor is slightly uneven so the door swings shut itself, so I'm transferring something that requires 2 hands I have to do a sort of one legged squat and hold the door open with my foot

fiddlechic

Whispered wrote: »

oh this looks very interesting. Do they have a menu? I can't find on on their website. Is it expensive?

Terra Madre is probably my favourite restaurant in Dublin.
Their menu changes a bit over the year - however, the ravioli, flown in from Italy every few days from the village where it's handmade - is extraordinary.
They also do a very good ragu, a lovely pasta in tomato, and the starters are excellent - burrata is generally a special, really good bruschetta and also have a variety of antipasta. No pizza.
Wine list is fab.
Desserts are variable - but good tarts and cake -however, mousses are amazing.
It's tiny - and I kinda want less people to know about it - but can't help rave about it!

fiddlechic

pampootie wrote: »

We have a side open oven and I hate it! Floor is slightly uneven so the door swings shut itself, so I'm transferring something that requires 2 hands I have to do a sort of one legged squat and hold the door open with my foot

Agreed.
A side opening oven in a previous flat, which was quite new, used to swing in on opening and I got a few burns on my outside elbow as I leaned in.

confusticated

Anyone with uneven floors, can ye adjust the legs on the bottom of the oven? I know you can with my parents' one, cos the ones near the back drop a bit over time and have to be tightened. It's old enough now though.

I actually also got a new oven today! It broke a fortnight ago and the landlord just replaced it, so I'm celebrating with lazy pizza and garlic bread for dinner. Will go baking tomorrow.

pampootie

I don't think mine has adjustable legs, I think it's just flat to the floor as far as I can tell! It's old as the hills, the joys of renting!

confusticated

pampootie wrote: »

I don't think mine has adjustable legs, I think it's just flat to the floor as far as I can tell! It's old as the hills, the joys of renting!

Ah crap, worth a shot! I know those joys well, moving in a fortnight and my kitchen is going to be half the size of the current one, with a gas oven.

Dial Hard

Loire wrote: »

Up in Dublin for 3 days with work. Can anyone recommend somewhere that does healthy meals? Not looking for anything fancy.

The Fumbally. Drooooooollllll.....

Merkin

Loire wrote: »

Up in Dublin for 3 days with work. Can anyone recommend somewhere that does healthy meals? Not looking for anything fancy. Had a lovely lunch in The BakeHouse in Bacherlor's Walk today and it was very nice.

Not sure where you're based but I love The Good Food company. I live one minute walk away from one of their stores so am a regular patron! They do all kinds of gorgeous salads, a daily roast in a roll and then a daily special which are invariably good, usually a Goan curry or Morocacan lamb tagine or something warming and substantial.

https://www.facebook.com/TheGoodFoodStoreDublin4

StripedBoxers

Any suggestions on how to make porridge more appealing?

I normally hate it, but this morning I said I'd try it with cinnamon, not sure why but I did and its nice.

I've tried strawberries/bananas with it before (without cinnamon) and didn't like it at all.

I cook it in water (don't like creamy porridge ), any and all suggestions appreciated.

Loire

StripedBoxers wrote: »

Any suggestions on how to make porridge more appealing?

I normally hate it, but this morning I said I'd try it with cinnamon, not sure why but I did and its nice.

I've tried strawberries/bananas with it before (without cinnamon) and didn't like it at all.

I cook it in water (don't like creamy porridge ), any and all suggestions appreciated.

I like putting blueberries & bananas on my porridge and then some honey.

Whispered

StripedBoxers wrote: »

I normally hate it, but this morning I said I'd try it with cinnamon, not sure why but I did and its nice.

With the cinnamon, add in grated carrot and a bit of ginger, top with natural yoghurt and some walnuts. Carrot cake porridge.

Grate in an apple, touch of vanilla, and a bit of clove if it's your thing (Totally not mine the smell makes me heave) and you have apple tart porridge.

Nut milk, spoon of honey and crushed nuts.

You don't like creamy porridge and this is creamy but coconut milk, desiccated coconut and a bit of vanilla is lovely. Stir in a spoon of choc chips and it's extra lovely.

catho_monster

StripedBoxers wrote: »

Any suggestions on how to make porridge more appealing?

I normally hate it, but this morning I said I'd try it with cinnamon, not sure why but I did and its nice.

I've tried strawberries/bananas with it before (without cinnamon) and didn't like it at all.

I cook it in water (don't like creamy porridge ), any and all suggestions appreciated.

I have to say I'm a porridge convert since I tried the Happy Pear recipe: 1/4 cup porridge, 1/2 cup rice milk, 1/2 cup water, then top with with a teaspoon of honey and a handful of granola.

Doesn't sound like anything special but it really really is. I have numerous people converted based on this combo! (It is worth buying rice milk especially for, I promise)

Whispered

I'm dying for some spinach and ricotta canneloni and have all the ingredients but no oven. Would it work on a low cast iron pan? Cook pasta in advance, make sauce in advance, put a good layer of sauce under the rolled lasagna sheets and cover, then brown under the grill? Or am I likely to end up with a load of stuck to the pan cheesy pasta (which doesn't sound too bad )

Spanish Eyes

fiddlechic wrote: »

Terra Madre is probably my favourite restaurant in Dublin.
Their menu changes a bit over the year - however, the ravioli, flown in from Italy every few days from the village where it's handmade - is extraordinary.
They also do a very good ragu, a lovely pasta in tomato, and the starters are excellent - burrata is generally a special, really good bruschetta and also have a variety of antipasta. No pizza.
Wine list is fab.
Desserts are variable - but good tarts and cake -however, mousses are amazing.
It's tiny - and I kinda want less people to know about it - but can't help rave about it!

Well it WAS one of Dublin's best kept secrets until now!!

I love the place, tiny alright, but the food is just so wonderful. Nice owner/staff, got free expressos etc. The wine is also sourced from the home place. When we ordered the wine, it did need a bit of air, so the owner gave us a couple of "aired glasses" of something else whilst waiting for the red to come right, and when it did, it was gorgeous. As was the food. Glorious, a lovely atmosphere, and jammers too, a good sign.

Spanish Eyes

Whispered wrote: »

I'm dying for some spinach and ricotta canneloni and have all the ingredients but no oven. Would it work on a low cast iron pan? Cook pasta in advance, make sauce in advance, put a good layer of sauce under the rolled lasagna sheets and cover, then brown under the grill? Or am I likely to end up with a load of stuck to the pan cheesy pasta (which doesn't sound too bad )

I don't know really, doesn't sound the best, but then again I've never tried it that way either!

If I was that desperate for this, I think I would do as you described, but put it in a double foil envelope and just heat it on the pan? With maybe a touch of hot water in the pan too, like a bain marie? And then finish under the grill,(after pouring the water out of course!)

I'm just thinking out loud here!

taco.cat

Has anyone ever made a smoothie and stored it for a few hours? Thinking of making them for lunches when the weather gets warmer, but I'm afraid they'd split or go rotten.

tickingclock

taco.cat wrote: »

Has anyone ever made a smoothie and stored it for a few hours? Thinking of making them for lunches when the weather gets warmer, but I'm afraid they'd split or go rotten.

No just give it a good shake before you drink it.

juke

StripedBoxers wrote: »

Any suggestions on how to make porridge more appealing?

I always add cinnamon - just makes it taste nicer. I also add flax seed and whey mostly, but that won't influence your taste buds

I make mine with unsweetened almond milk & water (just for less calories than cows milk) and add any of:
frozen berries
chopped banana
spoon of peanut butter - wierd, but good
sprinkle with granola

and always serve with a splash of cold milk.

Neyite

StripedBoxers wrote: »

Any suggestions on how to make porridge more appealing?

I normally hate it, but this morning I said I'd try it with cinnamon, not sure why but I did and its nice.

I've tried strawberries/bananas with it before (without cinnamon) and didn't like it at all.

I cook it in water (don't like creamy porridge ), any and all suggestions appreciated.

You just might not like sweet porridge - have you tried it the scottish way? they sprinkle salt in their porridge instead of sugar. I much prefer it

taco.cat wrote: »

Has anyone ever made a smoothie and stored it for a few hours? Thinking of making them for lunches when the weather gets warmer, but I'm afraid they'd split or go rotten.

I make mine the night before, stick it in the fridge and straight into the fridge at work for later. I put my lunchbag in the car the night before so I dont forget it. Most nights in Ireland are as cool as a fridge

beertons

Nutella and tayto sambo. Just gorgeous.

beertons

beertons wrote: »

Nutella and tayto sambo. Just gorgeous.

I love Nutella. I love it on bread. And I love crisps, and adore a crisp sambo. But this? This? I draw the line, sir. The line has been drawn! What next? Ham and jam? Cheese and HONEY?

Wait, cheese and honey is good.

Anyway my point is no, and I forbid it. :pac:

oscarBravo

Neyite wrote: »

You just might not like sweet porridge - have you tried it the scottish way? they sprinkle salt in their porridge instead of sugar. I much prefer it

Porridge without salt is an unforgivable sin. I like porridge sweet - I'll cheerfully put sugar or honey on mine - but it still has to be made with a decent pinch of salt.



I just had a Leite Dhonncha Pheig flashback, shudder!