The General Chat Thread

B0jangles

FAO Chipshop kebab lovers: Lidl are selling that pink sauce that is an essential part of the delicious unwholesome kebab experience, they call it hamburger sauce, but that is a lie, it is KEBAB SAUCE!

http://www.lidl.ie/cps/rde/SID-B3741E70-73471A70/www_lidl_ie/hs.xsl/3491.htm?action=showDetail&id=1905

(I posted a recipe last year sometime for making chipshop-type kebabs at home; this sauce is a key component )

Loire

The Black Oil wrote: »

Did some grocery shopping today and also bought an iTunes voucher. Packed everything away and couldn't find said voucher.

Found it now. It was in the fridge. With the cheese.

We have an au-pair. She's great with the kids but an absolute nightmare in the kitchen - cooking but even more frustrating is putting things away from the dishwasher.

...Mrs Loire was pulling out her hair looking for the rolling pin last week. Searched high and low for it. After giving up on it she decided to make a nice cuppa to calm down...opens the fridge for the milk and there on the top shelf was the rolling pin

deadeye187

any good tips for dumplings?

Loire

When teaching the small one new words I'll say "That's called <pause> x,y,z" and she'll repeat "x,y,z"

so tonight I made smoked salmon carbonara for the kids Using (tagliatelle).

I said to herself "That's called, TAG-LA-TELLY"

And she says












"Thank you Daddy"

Gloomtastic!

deadeye187 wrote: »

any good tips for dumplings?

Not dumplings but I've just made Beef Cobbler which has a savoury scone on top. Here's the recipe ......

175g Self-raising flour
25g breadcrumbs
90g shredded suet (Atora)
2 tbsp each fresh parsley and chives
1 large free-range egg
100ml milk plus extra for brushing

Combine flour, breadcrumbs, suet and half the herbs. Add a good pinch of salt/pepper. Beat the egg and milk together and then stir into the mixture using a round-bladed knife to make a very soft scone-like dough, adding more milk if necessary.
Turn out the dough onto a floured work top and knead a couple of times, then pat out to 1.5 cm thickness. Cut out 8 rounds with a floured cutter. Place on top of whatever you're stewing and brush the tops with milk. Cook in a hot oven for 20mins until browned. Scatter the remaining herbs on top.

gg2

I'm going to make my own hummus today as dunnes appear to have stopped stocking it. So tahini, chickpeas, olive oil and garlic... Anyone any tips on what else i could throw in?? I was thinking some chilli powder...

Lovely Bloke

gg2 wrote: »

I'm going to make my own hummus today as dunnes appear to have stopped stocking it. So tahini, chickpeas, olive oil and garlic... Anyone any tips on what else i could throw in?? I was thinking some chilli powder...

I made som hummus at the weekend, got the texture bang on, but the quantities of additions incorrect.

Apparently, you need to add the Tahini to the food processor first, with some lemon juice - process for 30seconds, then scrape off the sides, then process again.

Add half the tin of chickpeas, couple of tablespoons of olive oil and a minced clove of garlic and about a quarter teaspoon of cumin(also, here is where you'd add the chilli if using) (no more than this, otherwise it's over cumined) and process for a 2 full minutes, scrape off the sides then add the rest of the chickpeas and process again for 2 more minutes.

At this stage it may be a bit thick, so add water a tablespoon at a time, until you get the required consistency.

into a container, top with a tablespoon of olive oil and a dash of paprika

the beer revolu

gg2 wrote: »

I'm going to make my own hummus today as dunnes appear to have stopped stocking it. So tahini, chickpeas, olive oil and garlic... Anyone any tips on what else i could throw in?? I was thinking some chilli powder...

salt and lemon juice.

Merkin

Thanks a million for this Baldy. I've only made it once and while the flavour was lovely, the consistency was mank - I now see that I probably didn't process the tahini enough as the texture of mine was not as smooth as I would have liked. Will try this again using the above!

the beer revolu

I think if I hear or see the words "pulled" and "pork" used adjacent to each other again, I just might explode.:mad::mad:

Lovely Bloke

I forgot salt!, add it at the same time as the spices.

BaZmO*

gg2 wrote: »

I'm going to make my own hummus today as dunnes appear to have stopped stocking it. So tahini, chickpeas, olive oil and garlic... Anyone any tips on what else i could throw in?? I was thinking some chilli powder...

You need to add lemon juice, and salt and pepper to taste, for regular hummus.

I make it quite a lot. One tip I think you need to know is to make sure you mince the garlic before adding to the blender. Also, make sure you give the tahini a good stir before adding it to the rest of the ingredients.

Other than that it's a very forgiving thing to make.

As for other ingredients, personally I don't bother, but you can add anything you like but I'd advise making the base hummus first and then mixing other things into it separately and just experimenting with what works.

Faith

the beer revolu wrote: »

I think if I hear or see the words "pulled" and "pork" used adjacent to each other again, I just might explode.:mad::mad:

It certainly is the current trendy food. My local Centra have started selling pulled pork baps.

beertons

the beer revolu wrote: »

I think if I hear or see the words "pulled" and "pork" used adjacent to each other again, I just might explode.:mad::mad:

Oh dear.

\hides the slow cooker and it's contents

Whistlejacket

I've tried hummus with peanut butter instead of tahini (when I ran out) and it was very nice in a slightly different kind of way. My sister gave me a jar of cashew nut butter recently so I'm going to try that next.

But normally I just use chick peas, salt, pepper, lemon juice, tahini and garlic. Totally agree with previous posters that salt and lemon juice are key for texture and taste. I think also that it needs tweaking to taste each time, I don't have a set of measurements that I'm fanatical about. I love lamb dusted with cumin, coriander, cinnamon, salt, cayenne pepper and a pinch of allspice, then grilled and rolled into a hot flatbread with crunchy lettuce and dollops of hummus. Must take some lamb out of the freezer....

gg2

the beer revolu wrote: »

I think if I hear or see the words "pulled" and "pork" used adjacent to each other again, I just might explode.:mad::mad:

But........ Its amazing!

Loire

the beer revolu wrote: »

I think if I hear or see the words "pulled" and "pork" used adjacent to each other again, I just might explode.:mad::mad:

Yeah, or rapeseed oil :rolleyes:

Faith

Can I make bacon and pea soup (rather than pea and ham) or would that be revolting?

dipdip

Faith wrote: »

Can I make bacon and pea soup (rather than pea and ham) or would that be revolting?

It would be perfect.

Faith

dipdip wrote: »

It would be perfect.

Thanks! Just sub in bacon for the ham, yeah?

Mrs Fox

the beer revolu wrote: »

I think if I hear or see the words "pulled" and "pork" used adjacent to each other again, I just might explode.:mad::mad:

I felt like this during the whole CUPCAKE overload.

dipdip

Faith wrote: »

Thanks! Just sub in bacon for the ham, yeah?

Yep, absolutely. Bacon can be slightly saltier than ham, so you may want to soak it for an hour if you're using a joint.

iwantmydinner

Mmmmm, I'd love a pulled pork-flavour cupcake right now...

the beer revolu

beertons wrote: »

Oh dear.

\hides the slow cooker and it's contents

I often slow cook pork or beef for hours with a spice rub and shred it when done and have been doing so for years long before I ever heard the term "pulled". It is a lovely dish.
But now it is everywhere! In every cafe, restaurant, deli counter, burrito bar. It is talked about on every food forum and site. ENOUGH!!:mad:

the beer revolu

iwantmydinner wrote: »

Mmmmm, I'd love a pulled pork-flavour cupcake right now...

No you wouldn't ! You'd like a slow, cooked shredded pork flavour queencake.

jackd1

Hi all

Suggestions please - serving a humble but hopefully tasty and filling coq au vin this coming weekend, would you recommend it be served with pommes dauphnoises ????

the beer revolu

jackd1 wrote: »

Hi all

Suggestions please - serving a humble but hopefully tasty and filling coq au vin this coming weekend, would you recommend it be served with pommes dauphnoises ????

Personally, I'd prefer a plain mash.

iwantmydinner

the beer revolu wrote: »

No you wouldn't ! You'd like a slow, cooked shredded pork flavour queencake.

That sounds good too. I'll have one of each!

IvyTheTerrible

iwantmydinner wrote: »

Mmmmm, I'd love a pulled pork-flavour cupcake right now...

With a slaw on the side!

Mrs Fox

the beer revolu wrote: »

No you wouldn't ! You'd like a slow, cooked shredded pork flavour queencake.

BUN! THEY'RE BLEEDING BUNS!