The General Chat Thread

Mr. CooL ICE

Any place in Dublin that would sell crumpet rings? Already tried Homestore And More which is my usual go-to, but no luck.

kylith

Have you tried Store by the Stephen's Green centre? All kinds of cooking gadgets in there.

Alun

Never heard of such a thing, but Googling them, they look just like the rings you can get for making perfectly round fried eggs, which I've seen in several places.

B0jangles

A place that might stock muffin rings is Allrooms on Upper Liffey St. - great place for random bits and bobs -

https://www.yelp.ie/biz/all-rooms-kitchenware-shop-dublin

In the meantime you could use a biscuit/scone cutter but you'd have to put up with either making them one at a time or them all being different diameters

Maldesu

TK Maxx sometimes have them in. There is a kitchen/baking shop on Wicklow Street that might do them. Can't remember the name of the place. It's not been there long.

arian

A little way from Dublin , I got my silicone ones from BangGood. From the China warehouse, £1.97 for two. Couldn't see Ireland in the shipping destinations. but E2.23 to France. E3.41 if you want them shipped from the EU.

You'll need to cut off the "handles" to flip them to make crumpets.

Traditionally, people always suggested tuna tins, but for years now they've had a one-piece pressed bottom, so you can't use a tin opener to remove the bottom easily.

Dial Hard

Finally went back to the wild garlic patch I stumbled across walking the dog the other day and made a lovely batch of pesto. It's frikkin gorgeous.

Totally going back for more tomorrow to make gremolata.

Alun

Dial Hard wrote: »

Finally went back to the wild garlic patch I stumbled across walking the dog the other day and made a lovely batch of pesto. It's frikkin gorgeous.

Just be careful to pick well away from the path, for obvious reasons.

Dial Hard

Alun wrote: »

Just be careful to pick well away from the path, for obvious reasons.

Obviously! But they were well washed anyway.

Michellenman

Dial Hard wrote: »

Finally went back to the wild garlic patch I stumbled across walking the dog the other day and made a lovely batch of pesto. It's frikkin gorgeous.

Totally going back for more tomorrow to make gremolata.

https://scontent-lhr3-1.xx.fbcdn.net/v/t1.0-9/17903390_10156000462577678_8969606646086082776_n.jpg?oh=4b35da565f88ad7840df957bc7f6b163&oe=59538DDD

https://scontent-lhr3-1.xx.fbcdn.net/v/t1.0-9/17952923_10156000868897678_9122610641604035128_n.jpg?oh=6ad7caed4d3b50772e387c6a1dd60ea5&oe=598572A7

Oh that looks delicious! Is wild garlic just leaves or is it bulbs? I remember smelling it once while walking through Clare but couldn't actually find where it was to bring home.

Shenshen

Michellenman wrote: »

Oh that looks delicious! Is wild garlic just leaves or is it bulbs? I remember smelling it once while walking through Clare but couldn't actually find where it was to bring home.

It's the leaves you would have been smelling, or possibly the flowers (quite big and white). I assume it being garlic it would have bulbs, but I've never dug one up to check.
The leaves are utterly delicious, though.

Maldesu

Shenshen wrote: »

It's the leaves you would have been smelling, or possibly the flowers (quite big and white). I assume it being garlic it would have bulbs, but I've never dug one up to check.
The leaves are utterly delicious, though.

Bulbs are quite like spring onion bulbs. You can use them along with the leaves and the flowers. I turned some into a pesto - packs a serious punch!

StripedBoxers

How long should I leave an Avocado in a brown bag with bananas before eating? What should it feel like when its ripe?

Probably stupid questions, but I've never eaten/used Avocados before so I'm unsure

Surreptitious

StripedBoxers wrote: »

How long should I leave an Avocado in a brown bag with bananas before eating? What should it feel like when its ripe?

Probably stupid questions, but I've never eaten/used Avocados before so I'm unsure

It should still be green and have a slight give to it when you press it gently. Don't leave it till it's soft and brown on the inside as then it's gone too far. Unripe avocados are rock hard and you can detect the ripeness by the feel of them. I do think they go a bit darker outside when riper. Don't let them go too dark. Forget about the bananas though, can't say I ever did that but in kitchens we left them near the ovens as the heat quickened the process.
You can buy ripe avocados but they need to be eaten fairly fast. They are labelled 'ready to eat' and might be more pricey.

Dizzyblonde

On the subject of avocados, I noticed recently that you can buy frozen avocado halves. The company who do the sweet potato fries in the white bag do them, and I saw them a while back in Supervalu. I don't use avocados much but I told my daughter and she's been using them. She said they're really nice, and perfectly ripe. When I googled just now to see if I could find the name of the brand I found out that Tesco sell their own brand ones now too.

Avada

Dizzyblonde wrote: »

On the subject of avocados, I noticed recently that you can buy frozen avocado halves. The company who do the sweet potato fries in the white bag do them, and I saw them a while back in Supervalu. I don't use avocados much but I told my daughter and she's been using them. She said they're really nice, and perfectly ripe. When I googled just now to see if I could find the name of the brand I found out that Tesco sell their own brand ones now too.

Strong Roots is the name of the brand fyi.

http://strongroots.ie/strong-roots-products/

Shenshen

Dizzyblonde wrote: »

On the subject of avocados, I noticed recently that you can buy frozen avocado halves. The company who do the sweet potato fries in the white bag do them, and I saw them a while back in Supervalu. I don't use avocados much but I told my daughter and she's been using them. She said they're really nice, and perfectly ripe. When I googled just now to see if I could find the name of the brand I found out that Tesco sell their own brand ones now too.

I never thought of even looking for that! Would be perfect for me, as I'd only use avocados in halves, trying to use up the other half before it goes brown in a day or so. I'll go looking for those, thanks for the tip!

The Hill Billy

I bought my first avocado on Thursday. W00t! Mrs B wanted guacamole for a bit of a do we were having. It was never something I was particularly interested in. Well, my tune has changed. I've been making batches each day & they've been demolishing it just as quick as I get it out.

Graces7

Mad at the cats.. I treated myself to a ham fillet which has been in the freezer a while, ready for Easter... Well OK it was reduced but still a major purchase on my very limited income.. Steamed it with 2 huge potatoes and with gravy and apple sauce a lovely simple meal and lots of leftovers..

As it was not quite cool, I left it with the extra potatoes in the steamer, with the heavy glass lid atop... on the stove top where the dog cannot reach it. Learned that the hard way .

Monday; . mouth watering I open the steamer to get the ham out and so looking forward to it. YOU know!Nothing else will do...

and i was planning to make a chicken and ham pie too..

The potatoes were there BUT NO HAM.

Searched everywhere of course but I know where i lfet it.
So somehow one of the cats has managed to lift the lid, extract the ham and let the lid fall again? Maybe I should instal cctv in the kitchen? Would make very interesting viewing.. and no the door does not close properly.

I do know who is the chief suspect... And no I do not forgive them! Cream cheese is just no replacement for ham...

Loire

Hi all!

Long time no post. I've kinda lost my mojo over the past 6 months, but I'm hopefully back! Not sure exactly what it was, just felt overall kinda meh about cooking. Things started to taste very samey and the issue was a lack of change in the weekly meals and also being a bit busier at work etc. Anyway, we are getting our house revamped at the moment - a pretty big job. You can imagine my horror last week when I went out to the utility to take something out of the freezer to discover that it had been unplugged by the plasterer and not plugged back in again! It was rammed with food as well. Stuff like steaks and the like, which apart from the cost aspect I would get over. A much bigger loss though was the homemade chicken gougons and fish fingers! Anyway, every cloud has a silver lining....I am now the proud owner of a new cooker! My old one was about 30 years old and had only 1 hob working in the end (maybe that's why I lost my mojo!). I now have a spanky new oven so am all geared to start cooking. As I have an empty freezer I can now lash away. Here's hoping I can stick up a few photos in the coming week!

Loire.

StripedBoxers

I missed seeing your posts Loire, looking forward to seeing your new creations

Welcome back

Dizzyblonde

Welcome back Loire

Loire

Anyone see Rory O'Connell's program "How to Cook Well" last night? He made a fab labneh cheese (looks really easy) with raspberries and a great looking quail salad.

SB_Part2

Loire wrote: »

Anyone see Rory O'Connell's program "How to Cook Well" last night? He made a fab labneh cheese (looks really easy) with raspberries and a great looking quail salad.

I missed the start of it but saw the quail segment. When pay day rolls around I'll be picking up some quail.

Wouldn't mind trying that apple tart/cake he made as well.

Toto Wolfcastle

I didn't watch it last night but I'm going to catch up on it tonight. I love his show. He has such a gentle way of actually teaching how to cook rather than just rattling off recipes.

beertons

I'm in a very giddy mood today, impatiently waiting on a delivery of a Kamado Joe. So to take up a bit of time, I started making falafel. Cous cous with diced carrot, celery and red onion. And a tuna and sweet corn thing with a mayo and siracha mix. Have a can of crab meat too, but dunno what to do with it. Was thinking of maybe frying up slices of ginger with broccoli in the wok, splash of soy sauce, and throw crab on top. Yay or nay?

oscarBravo

beertons wrote: »

Have a can of crab meat too, but dunno what to do with it. Was thinking of maybe frying up slices of ginger with broccoli in the wok, splash of soy sauce, and throw crab on top. Yay or nay?

We made a rather lovely crab and Gruyère soufflé last week, but it probably doesn't fit with the rest of your menu.

beertons

Not that cheese. But you might be on to something. I might look at cream cheese or natural yogurt with potato or pasta. I prefer doing little dishes of everything, like tapas. Lose the ginger though.

Scratch that above. Too much sauce, and might be heavy. I'm just going to put it in a small dish straight from the can, with black olives.

Happy days.

Whispered

Any one know if there are farmers markets or similar out around Bray during the summer?

B0jangles

There's one up at Killruddery:

http://www.killruddery.com/kilruddery-farm-market/

It's pretty nice