The General Chat Thread

the beer revolu

finix wrote: »

Why is sauce now called ''ju'' Especially on Masterchef ?:)

Jus is a particular type of sauce. It is reduced to its final consistency so no thickeners. Usually involves meat juices or stock.
That's what I understand a jus to be anyway.

finix

the beer revolu wrote: »

Jus is a particular type of sauce. It is reduced to its final consistency so no thickeners. Usually involves meat juices or stock.
That's what I understand a jus to be anyway.

Ok ! Heres me thinking the word ''gravy'' is just not on anymore !

fiddlechic

I froze some asparagus a couple of weeks ago when it was 39c in Aldi. I blanched it for 2 mins in boiling water and then cooled it under cold water. Now, it's taking up valuable freezer space.

Any ideas?
I presume eating the way I usually like it - grilled or lightly steamed - is out.
The only thing I can think of is soup.
I saw a recipe in a magazine yonks ago about making "healthier" guacamole by using half avocado-half steamed asparagus - but it seems wrong to me on a basic avocado level! They're the only 2 options I can think of!

dee_mc

fiddlechic wrote: »

I froze some asparagus a couple of weeks ago when it was 39c in Aldi. I blanched it for 2 mins in boiling water and then cooled it under cold water. Now, it's taking up valuable freezer space.

Any ideas?
I presume eating the way I usually like it - grilled or lightly steamed - is out.
The only thing I can think of is soup.
I saw a recipe in a magazine yonks ago about making "healthier" guacamole by using half avocado-half steamed asparagus - but it seems wrong to me on a basic avocado level! They're the only 2 options I can think of!

You can still steam it, just don't defrost it first. I've never tried grilling it having frozen it though.

OldMrBrennan83

This post has been deleted.

Markcheese

finix wrote: »

Ok ! Heres me thinking the word ''gravy'' is just not on anymore !

Meh... A little from column A and a little from column B ...

MissFlitworth

finix wrote: »

Ok ! Heres me thinking the word ''gravy'' is just not on anymore !

To me gravy is a thickened sauce that's made using the outputs of cooking something. Possibly that's spiced onions from your curry base, possibly it's meat jus but it's not just the liquid (insanely tasty as it might be) poured off your finished dish. There's an element of thickening or addition involved

nompere

Merkin wrote: »

Aw well done you! I knew he had recommended some great way of doing it, thanks for that!

Had a bit more time this evening - here's a link: http://www.bbc.co.uk/food/recipes/british_tapas_94352

I see he refers to vinegar in this piece, but my recollection from watching it was vinegared water.

I think it works because the egg shell (calcium carbonate, mostly) is soluble in acid. The membrane under the shell is sufficient to protect the egg from getting tainted with the vinegar.

Loire

Bought another cookbook yesterday - Catherine Fulvio's "Weekend Chef" ... I'll need to extend the kitchen at this rate :eek:

Loire

Managed to sneak off work early today and nipped into the market..picked up a kg of lamb mince and made a lash of burgers. Kids wolfed theirs so looking forward to doing the same :pac:

The Black Oil

Has anyone ever printed address type labels for use with jars/bottles of home made food/drink? I'm making something this week and will probably have around 2 dozen or so. I did it before, but printer/address label compatibility drove me a bit mad. :pac:

finix

gave up

Faith

finix, I have merged your thread with the chat thread. If you wish to continue posting on these forums, please refrain from using inflammatory and offensive language like "ponsey food". This will be your only warning.

confusticated

Made cooking club fleur de sel cookie dough tonight, going to bake them tomorrow night for work on Friday. So hard not to eat the dough, or bake a test batch of one or five...

Dizzyblonde

confusticated wrote: »

Made cooking club fleur de sel cookie dough tonight, going to bake them tomorrow night for work on Friday. So hard not to eat the dough, or bake a test batch of one or five...

Baking cookies is dangerous isn't it? I made a huge batch of choc chip hobnobs yesterday and I can't walk past the tin without having one...or two.. and then breaking a bit off another one.

The Hill Billy

I'm flying in tomorrow night. Any chance I can pop by & pick up a few? Sounds gorgeous!

Dizzyblonde

The Hill Billy wrote: »

I'm flying in tomorrow night. Any chance I can pop by & pick up a few? Sounds gorgeous!

Absolutely

fitzcoff

Dizzyblonde wrote: »

Baking cookies is dangerous isn't it? I made a huge batch of choc chip hobnobs yesterday and I can't walk past the tin without having one...or two.. and then breaking a bit off another one.

Oh I've never made hobnobs before, and they are my favourite biscuit, any chance of the recipe

the beer revolu

finix wrote: »

Ok ! Heres me thinking the word ''gravy'' is just not on anymore !

heaven forbid that food professionals and enthusiasts would have specific names for different types of sauce.:eek:

Dizzyblonde

fitzcoff wrote: »

Oh I've never made hobnobs before, and they are my favourite biscuit, any chance of the recipe

No problem. I got the recipe from a friend a few years ago so it's in ounces.


8oz self raising flour
8oz sugar
8oz porridge oats
8oz margarine
1tbsp golden syrup
1tbsp hot water
a half tsp bread soda
a 100g packet of chocolate chips (optional)

Mix flour, oats and sugar.
Melt margarine, syrup and water in a pan then stir in bread soda. Add to the dry ingredients and mix well. I added the choc chips last because I was afraid they'd melt into the mix.
Make smallish balls and put on greased tray and flatten slightly with a fork.
Bake at 180C for 15 mins, cool on the tray for 5 minutes then move to a wire rack.
This amount makes about 22 large cookies

IvyTheTerrible

Dizzyblonde wrote: »

No problem. I got the recipe from a friend a few years ago so it's in ounces.


8oz self raising flour
8oz sugar
8oz porridge oats
8oz margarine
1tbsp golden syrup
1tbsp hot water
a half tsp bread soda
a 100g packet of chocolate chips (optional)

Mix flour, oats and sugar.
Melt margarine, syrup and water in a pan then stir in bread soda. Add to the dry ingredients and mix well. I added the choc chips last because I was afraid they'd melt into the mix.
Make smallish balls and put on greased tray and flatten slightly with a fork.
Bake at 180C for 15 mins, cool on the tray for 5 minutes then move to a wire rack.
This amount makes about 22 large cookies

Is the golden syrup obligatory? It's hard to get here.

In other news, remember the electricity breakdown that ruined food in my fridge, well it seems the power going back on blew the thermostat or something because now my fridge has turned into a freezer! I've defrosted and cleaned, changed the thermostat setting, and nothing works. Might have to fork out for a new one.

Dizzyblonde

IvyTheTerrible wrote: »

Is the golden syrup obligatory? It's hard to get here.

In other news, remember the electricity breakdown that ruined food in my fridge, well it seems the power going back on blew the thermostat or something because now my fridge has turned into a freezer! I've defrosted and cleaned, changed the thermostat setting, and nothing works. Might have to fork out for a new one.

I'd say you could use honey instead.

Oh no @ the fridge!

iwantmydinner

I am definitely making those hobnobs!

Alun

Replacing a thermostat is fairly easy job, probably cheaper than a new fridge anyway. I've even done one myself on a freezer once.

IvyTheTerrible

Alun wrote: »

Replacing a thermostat is fairly easy job, probably cheaper than a new fridge anyway. I've even done one myself on a freezer once.

Really?
I would have thought calling a repair guy plus the parts would come nearly to the cost of a new fridge?

finix

Faith wrote: »

finix, I have merged your thread with the chat thread. If you wish to continue posting on these forums, please refrain from using inflammatory and offensive language like "ponsey food". This will be your only warning.

apologies ponsey should have read expensive

oscarBravo

Dizzyblonde wrote: »

Baking cookies is dangerous isn't it? I made a huge batch of choc chip hobnobs yesterday and I can't walk past the tin without having one...or two.. and then breaking a bit off another one.

http://www.sheldoncomics.com/archive/101026.html

(I have the print!)

Loire

iwantmydinner wrote: »

I am definitely making those hobnobs!

Sounds like the perfect dinner....a big bloody steak between 2 hobnobs :pac:

Alun

IvyTheTerrible wrote: »

Really?
I would have thought calling a repair guy plus the parts would come nearly to the cost of a new fridge?

That would depend on the fridge itself, and how old it was I suppose, although unless an appliance is really past it, I still prefer to repair than replace if possible. The world has enough dead electrical appliances cluttering it up as it is.

IvyTheTerrible

Alun wrote: »

That would depend on the fridge itself, and how old it was I suppose, although unless an appliance is really past it, I still prefer to repair than replace if possible. The world has enough dead electrical appliances cluttering it up as it is.

Oh I know, I hate throwing things out. This fridge is 15 years old so it has well served it's time.