The General Chat Thread

Johnny_Fontane

Gloomtastic! wrote: »

It's a lot cheaper than arborio (in Tesco anyway) so I use it all the time. It takes a little bit longer to cook but otherwise no problem.

I get a kg of arborio for about €2.50 from little Italy. We get three family meals (two kids under 5) out of one box, so its very good value. I have always found bomba rice to be much more expensive....

Loire

Anyone see the Sugar v Fat program on BBC last night? I know discussing health etc is not permitted on Boards so I won't go into the advice etc,but I thought it was a fascinating insight. Basically, they took 2 twins (doctors), put one on a sugary diet and the other on a fat diet and compared outcomes. Whilst our bodies will generally regulate both sugar and fat content separately (think of trying to eat raw sugar or cream on its own), it's when sugar and fat are combined that the trouble starts. Probably avail online in any case and well worth a watch.

fiddlechic

Inspired by the awesomest of awesome lemon tart I had last night in Super Miss Sues in Dublin, I have the cookbooks out and am planning to make a lemon tart.
Neven Maguire has been my recent go-to lemon tart recipe. Previously, I have made Delia's and Rachel Allen's.
All end up reasonably firm. In my book trawl, no-one mentions a soft lemon tart, and I'm not overly trusting of google results to date: I'm a bit suspicious (for no good reason) of the condensed milk in this one - http://divinecusine.com/?p=239!

Anyone have a recipe, or the direction of a recipe, for a softer filling?
I was going to chance Neven's with a little shorter cooking, but I want soft perfection rather than undercooked!

IvyTheTerrible

fiddlechic wrote: »

Inspired by the awesomest of awesome lemon tart I had last night in Super Miss Sues in Dublin, I have the cookbooks out and am planning to make a lemon tart.
Neven Maguire has been my recent go-to lemon tart recipe. Previously, I have made Delia's and Rachel Allen's.
All end up reasonably firm. In my book trawl, no-one mentions a soft lemon tart, and I'm not overly trusting of google results to date: I'm a bit suspicious (for no good reason) of the condensed milk in this one - http://divinecusine.com/?p=239!

Anyone have a recipe, or the direction of a recipe, for a softer filling?
I was going to chance Neven's with a little shorter cooking, but I want soft perfection rather than undercooked!

There's a lemon tart recipe in the cooking club forum that people rave about!
http://www.boards.ie/vbulletin/showthread.php?t=2056619952

Pigwidgeon

fiddlechic wrote: »

Inspired by the awesomest of awesome lemon tart I had last night in Super Miss Sues in Dublin, I have the cookbooks out and am planning to make a lemon tart.
Neven Maguire has been my recent go-to lemon tart recipe. Previously, I have made Delia's and Rachel Allen's.
All end up reasonably firm. In my book trawl, no-one mentions a soft lemon tart, and I'm not overly trusting of google results to date: I'm a bit suspicious (for no good reason) of the condensed milk in this one - http://divinecusine.com/?p=239!

Anyone have a recipe, or the direction of a recipe, for a softer filling?
I was going to chance Neven's with a little shorter cooking, but I want soft perfection rather than undercooked!

I use this recipe and it's really nice. You bake it at 135C for about 35 minutes, just until the tart has a slight wobble to it, the time isn't exact though so check it every few minutes until it seems OK after 35.

4lemons
300g cream
450g whole eggs
375g caster sugar

Zest your lemons and add to the cream, bring it up to the boil and allow to infuse for a few minutes.

Mix the eggs, sugar and lemon juice together then pour in the cream. Strain the mix and pour it into your tart shell and into the preheated oven it goes.

It's a really nice recipe, the only thing is that you should make it the day you want it as it's best then, the filling sometimes cracks at the edges the longer it's left. I think it's best when it's set but still slightly warm. That gives quite a bit of mix so you should get two tarts out of it.

fiddlechic

IvyTheTerrible wrote: »

There's a lemon tart recipe in the cooking club forum that people rave about!
http://www.boards.ie/vbulletin/showthread.php?t=2056619952

Thank you!
The question is - how soft is the filling?

IvyTheTerrible

fiddlechic wrote: »

Thank you!
The question is - how soft is the filling?

Hmm. That I do not know.

the beer revolu

Pigwidgeon wrote: »

300g cream
450 whole eggs
375g caster sugar

That's some amount of eggs:eek:
Wouldn't be very lemony !

Merkin

Gloomtastic! wrote: »

Here you go people......

Invent your own flavour of crisps and be in with a chance to win €1million!!!

http://www.walkers.co.uk

I entered Pork and Fennel Seeds and it's been accepted!

I've had four of my flavours approved!!

I entered:

Cheese & Pickle
Pulled Pork (sorry Beer :D)
Beef and Horseradish
Tomato & Basil

Have two more pending approval. I *love* this competition!

homemadecider

Having a Frugal February but am also committed to cooking a 3 course meal for my folks on Friday. With careful menu selections and a raid of my own cupboards I have managed to spend only €18.67 on a three course dinner for four people. (Obviously that excludes wine.) I'm chuffed with myself!

Merkin

That's brilliant! What are you going to cook for them?

Loire

Merkin wrote: »

That's brilliant! What are you going to cook for them?

Turkey? :pac:

homemadecider

LOL, no turkey, I promise!

Here's what I did...

Starter: Goats cheese, beetroot and walnut salad served on rocket and drizzled with warm honey

Mains: Tagliatelle Carbonara

Dessert: Balsamic strawberries with fresh cream

Shopping list (note - everything I didn't have in the press I bought in Lidl)

Starter:
- Goats cheese
- Pickled beetroot
- Rocket
- Walnuts (already had in the press)
- Honey (already had)

Tagliatelle Carbonara:
- Parmesan
- Pancetta
- Tagliatelle
- Butter (already had)
- Garlic (already had)
- Eggs (already had)

Balsamic strawberries with cream:
- 2 punnets strawberries
- Carton of cream
- Balsamic vinegar (already had)
- Caster sugar (already had)

I've already prepared the strawberries so dessert is pretty much made. The starter can be pre-assembled and when we're ready to eat I'll put the goats cheese under the grill and the salad is finished. Mains should take me about 15 mins to cook. It all seems so easy in my head - wish me luck!

Loire

I LOVE balsamic strawberries!!

homemadecider

See you at my folks' house tomorrow so, I'm sure I can stretch the food out!

Pigwidgeon

the beer revolu wrote: »

That's some amount of eggs:eek:
Wouldn't be very lemony !

Whoops, was typing that in a rush, 450g!

Merkin

I'm going to Raymond Blanc's place in Cheltenham tomorrow night and there is quite a distinct possibility that I may wet my pants with sheer excitement.

Loire

:DThere's an "Eason-sy" place in Cork called Porters. They have a book stand in Wilton shopping centre and today I picked up Trish Deseine's "Nobody Does it Better" (French cooking) for only 2.99

Faith

I really need to learn to speak up for myself :mad:. Asked for beef shin at the butchers (twice, I even repeated myself) and he gave me diced beef rib. Of course, in typical useless fashion, I just accepted it and paid twice the price compared to shin.

Is it suitable for slow cooking, does anyone know?

Markcheese

Faith wrote: »

I really need to learn to speak up for myself :mad:. Asked for beef shin at the butchers (twice, I even repeated myself) and he gave me diced beef rib. Of course, in typical useless fashion, I just accepted it and paid twice the price compared to shin.

Is it suitable for slow cooking, does anyone know?

Just thought did he give you rib ? As in diced up rib roast ? Or diced up flank ? ( which is gorgeous slow cooked but oh so fatty ) .the rib will be nice stewed up any way ..
I've never cooked shin .. Must order some...want slices of shin (like steaks with a round of bone in middle)

Faith

Markcheese wrote: »

Just thought did he give you rib ? As in diced up rib roast ? Or diced up flank ? ( which is gorgeous slow cooked but oh so fatty ) .the rib will be nice stewed up any way ..
I've never cooked shin .. Must order some...want slices of shin (like steaks with a round of bone in middle)

'Diced rib steak' according to the receipt.

Markcheese

Faith wrote: »

'Diced rib steak' according to the receipt.

How did he manage that from diced shin ?? Won't take too long to cook but should taste nice .... Good luck with it ...

Faith

Markcheese wrote: »

How did he manage that from diced shin ?? Won't take too long to cook but should taste nice .... Good luck with it ...

Haven't a notion. I specified shin twice, ffs. I wouldn't mind if they even sounded remotely alike!

Anyone have any ideas what's best to do with diced rib steak?

the beer revolu

Faith wrote: »

Haven't a notion. I specified shin twice, ffs. I wouldn't mind if they even sounded remotely alike!

Anyone have any ideas what's best to do with diced rib steak?

Stew/casserole it.

Markcheese

Faith wrote: »

Haven't a notion. I specified shin twice, ffs. I wouldn't mind if they even sounded remotely alike!

Anyone have any ideas what's best to do with diced rib steak?

Just googled it ,and saw a slow cooked beef rib trim dish.. Ooohhh what's that .. Boeuf burguiginion , !! So any beef in red wine reciepe that you can get ...

Mrs Fox

Myself and the little one have been really ill, some bug we might have caught the other day. Couldn't stomach anything for the last two days, but finally back on our feet today. Probably gonna make some rice dish to ease our tummies back in.

Animord

Merkin wrote: »

I'm going to Raymond Blanc's place in Cheltenham tomorrow night and there is quite a distinct possibility that I may wet my pants with sheer excitement.

Well? We are waiting with baited breath for the full report!

Merkin

Animord wrote: »

Well? We are waiting with baited breath for the full report!

I was just coming in to post about that very thing!!!

It was such a bitter disappointment Animord I kid you not, it just wasn't at the level we'd anticipated at all! It was a Brasserie Blanc so not like it was ever going to be comparable to Manoir aux Quat' Saisons but they are highly rated and I would have thought Blanc's 'magique' would have been evident in the food and it was sadly lacking!

We're checking out of hotel soon so rushing a little but I will give a blow by blow account of the ins and out later! Nothing as upsetting as a disappointing meal, especially when it's so eagerly anticipated!!!

beertons

I was making dough for pizza base earlier and saw I had 1 sachet of yeast left so decided to try my hand at bread. Used the basic recipe on the yeast box. Tell me this now, have I to cover the round tin in grease proof paper?

Gloomtastic!

beertons wrote: »

I was making dough for pizza base earlier and saw I had 1 sachet of yeast left so decided to try my hand at bread. Used the basic recipe on the yeast box. Tell me this now, have I to cover the round tin in grease proof paper?

Brush some oil on a length of cling film and cover the dough with it.