The General Chat Thread

The Hill Billy

I love roast dinners this time of the year because Queens are in season & they make the most wonderfully fluffy roast spuds.

That said, we'll probably have a roast dinner embargo from now on so as to make a certain late December dinner that bit more special.

BaZmO*

Queens are good roasters? That I did not know. Must give them a whirl so.

New Home

If you were to choose, which would you say are the fluffies, "flouriest" potatoes (as opposed to the waxy ones)?

The Hill Billy

Parboiled, drained & then given a good shape in the pot to roughen them up - they are lovely & floury. A splash of oil & they crisp up lovely. I do them at 200C (fan) for 45 mins or so & just turn them once.

BaZmO*

The Hill Billy wrote: »

Parboiled, drained & then given a good shape in the pot to roughen them up - they are lovely & floury. A splash of oil & they crisp up lovely. I do them at 200C (fan) for 45 mins or so & just turn them once.

Yeah I always do them that way but I use Roosters or Maris Pipers. Never used Queens though. Must give them a try.

the beer revolu

New Home wrote: »

If you were to choose, which would you say are the fluffies, "flouriest" potatoes (as opposed to the waxy ones)?

Golden wonders are probably the flouriest potato out there.
Don't even try boiling them unless you like potato soup. You'll just about get away with steaming them.
They do make a really good baked spud - obscene amounts of butter required.

New Home

I was going to make gnocchi, they need very floury potatoes (the flouriest, the better). Ideally, the spuds should be old, too, but they need do need to be boiled and then riced before adding flour, eggs and salt (nutmeg optional). Would Golden Wonders be suitable, do you think?

the beer revolu

New Home wrote: »

I was going to make gnocchi, they need very floury potatoes (the flouriest, the better). Ideally, the spuds should be old, too, but they need do need to be boiled and then riced before adding flour, eggs and salt (nutmeg optional). Would Golden Wonders be suitable, do you think?

Yes but steam them rather than boiling.

Dial Hard

New Home wrote: »

I was going to make gnocchi, they need very floury potatoes (the flouriest, the better). Ideally, the spuds should be old, too, but they need do need to be boiled and then riced before adding flour, eggs and salt (nutmeg optional). Would Golden Wonders be suitable, do you think?

Gnocchi is one of those things best made when you already have the potato left over from making potato skins or the like. It's a bit of a rigmarole otherwise. Imo, anyway.

Gloomtastic!

Have someone coming to dinner next week who can’t eat onions. Any suggestions for a posh-ish meal?

New Home

Make crêpes, and use them to make little parcels filled with spinach, ricotta (drained very well), nutmeg, lots of grated parmesan, salt and pepper to taste, then cover them with white sauce, sprinkle lots of grated parmesan on top and stick the lot in the oven to grill. If you don't like spinach, you can make a filling with gorgonzola dolce (not the piccante kind) melted in white sauce, and some finely chopped walnuts. Then grill as for the other version.

RasTa

These English know how to do a roast. The gravy and yorkshire being standouts. They don't pile it on like back home and there isn't that much meat but it's amazing. Cauliflower cheese another highlight.

They also love their gravy

Huzzah!

RasTa wrote: »

These English know how to do a roast. The gravy and yorkshire being standouts. They don't pile it on like back home and there isn't that much meat but it's amazing. Cauliflower cheese another highlight.

They also love their gravy

I've never had a Yorkshire pudding that wasn't greasy, bland and horrible. I feel like I'm missing out.

Gloomtastic!

Huzzah! wrote: »

I've never had a Yorkshire pudding that wasn't greasy, bland and horrible. I feel like I'm missing out.

A good Yorkshire Pudding is food from the Gods. Try this recipe https://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings

Penn

I want to try making a risotto this weekend. Say a recipe has 1.2l stock for 300g risotto rice for 4 portions, should I stick to that ratio for 75g rice (0.3l stock)? I know you add the stock in stages anyway until it's done, but I have no idea how to know when it's done so I'd like at least a guideline on how much stock should be added as I'll only be making it for myself.

Alternatively, how well does risotto keep in the fridge for the next day or what would be the best way to reheat it? Or is it better just making it afresh each day?

oscarBravo

Penn wrote: »

...I have no idea how to know when it's done...

When it's no longer al dente.

Alun

Yes, stick to the same ratio.

As for making the full amount and keeping it in the fridge, no, it tends to go a bit solid, but not to worry, the Italians have already thought of that, Google recipes for Arancini

Penn

Alun wrote: »

Yes, stick to the same ratio.

As for making the full amount and keeping it in the fridge, no, it tends to go a bit solid, but not to worry, the Italians have already thought of that, Google recipes for Arancini

Ha, it was actually a recipe I was looking at for arancini that had risotto in it and I thought "Better learn how to make that first"

oscarBravo

Penn wrote: »

Ha, it was actually a recipe I was looking at for arancini that had risotto in it and I thought "Better learn how to make that first"

If you're making arancini, definitely make the risotto the day before and keep it in the fridge.

Also, definitely make arancini.

Also, when you make arancini, can I have some?!

Markcheese

Get a good stock... Its what makes the dish... Have extra to what the recipe says and have it hot... (And if you are using bouillon or stock cubes mind the seasoning, you don't want to kill it with salt)..
And plenty of decent parmesan too..

New Home

Penn wrote: »

I want to try making a risotto this weekend. Say a recipe has 1.2l stock for 300g risotto rice for 4 portions, should I stick to that ratio for 75g rice (0.3l stock)? I know you add the stock in stages anyway until it's done, but I have no idea how to know when it's done so I'd like at least a guideline on how much stock should be added as I'll only be making it for myself.

Alternatively, how well does risotto keep in the fridge for the next day or what would be the best way to reheat it? Or is it better just making it afresh each day?

1. It depends a lot on the rice.
2. It's ready after 20 minutes, but taste it to be sure.
3. It's only ok reheated, it's one of those foods that should be made right before you eat it. Leftover risotto, though, can be used to make other things, like arancini.

If you like, I can PM you the procedure, I've made it millions of times.

igCorcaigh

Or... Forget the fap and go to a decent Italian restaurant

... If you can find one.

igCorcaigh

I tried U Liotru in Galway for these arancini things, but I found them bland and dry. Coffee wasn't great either.

beertons

I never heard of arancini before. Did a google, need to make these on Saturday. With a few suprises inside

igCorcaigh

beertons wrote: »

I never heard of arancini before. Did a google, need to make these on Saturday. With a few suprises inside

Black pudding would be a nice surprise!

beertons

igCorcaigh wrote: »

Black pudding would be a nice surprise!

Oh baby.

New Home

igCorcaigh wrote: »

I tried U Liotru in Galway for these arancini things, but I found them bland and dry. Coffee wasn't great either.

If you make them properly, they're heavenly.

Penn

New Home wrote: »

1. It depends a lot on the rice.
2. It's ready after 20 minutes, but taste it to be sure.
3. It's only ok reheated, it's one of those foods that should be made right before you eat it. Leftover risotto, though, can be used to make other things, like arancini.

If you like, I can PM you the procedure, I've made it millions of times.

Yeah I was looking at a few of the BBC Good Food recipes, but any tips or advice you can give would be much appreciated. Thanks. I've never had risotto before so I'm just not 100% on how I'll know when it's done, or how it's supposed to taste. All I know about risotto is nobody can cook it right on Gordon Ramsey's Hells Kitchen, yet it's always on the menu.

New Home

Give me a sec, I'll dig it out. It'll be a long PM, but it's very detailed, so you can't go wrong.

Did you want to make it plain, or did you want to add something to it?

Penn

New Home wrote: »

Give me a sec, I'll dig it out. It'll be a long PM, but it's very detailed, so you can't go wrong.

Did you want to make it plain, or did you want to add something to it?

https://www.bbcgoodfood.com/recipes/prawn-fennel-rocket-risotto?utm_source=app

This is the one I was going to try. Seems fairly straightforward to start off with anyway. Don't go to too much trouble if the pm is too long. Like most things I try cooking, by the third time trying it I should be able to get it right enough. Learn by doing.