The General Chat Thread

Dizzyblonde

Loire wrote: »

Couldn't agree more!

http://www.irishtimes.com/life-and-style/food-and-drink/restaurant/neven-maguire-best-chef-in-irish-restaurant-awards-2014-1.1826949

Well done to Neven

B0jangles

B0jangles wrote: »

Talking of remembering that someone was looking for a hard-to-find ingredient, The Oriental Emporium at the Jervis St. Luas stop has candlenuts. They are cunningly hidden underneath the cashews at the end of the shelf which as all the nuts on it.

I just remembered who it was who was looking for candlenuts.

It was me, about 6 months ago.

I just came back to help my past self find an obscure ingredient.

Alun

the beer revolu wrote: »

Lovage is a strange flavour but I found it works quite nicely in an Irish stew.
What else do people use it in?

Stews especially lamb based like you mentioned, plus it's really nice chopped up and mixed through scrambled eggs just before serving. Goes well with fish too, like mackerel, including fish soups, and I've also got a recipe lurking somewhere for lovage soup.

Bear in mind that if you get a plant established, it's a perennial and dies back every winter. When it grows back though it does it in style and can easily grow a meter high and is quite bushy so plant it somewhere it has room to grow.

Alun

MissFlitworth wrote: »

Almost a year later but I was in Mr Middleton's Garden Shop on Mary Street in Dublin and they had Lovage plants today. Just in case you're still looking (I did that whiparound-head "Someone on Boards Wanted This!!!' thing when I saw it)

Just an update on this .. I hadn't managed to get into Dublin yet, but I happened to be in Woodies (in Bray) today and they had some pretty decent looking Lovage plants in there! I guess other Woodies would have them too. Now to find a suitable spot in the garden.

Cedrus

mike65 wrote: »

Can ANYTHING be done to make Couscous even slightly interesting or tasty? Compared to rice its very bland.

I've got a pack in the cupboard but even time I use it I remember why I don't eat it often.

Couscous made according to the instructions on most packets (basically pour hot water on and leave for a bit) is awful, it usually just ends up a soggy mess.

Even if you presoak and them steam or fry it, it improves. The couscousier mentioned above is the traditional way but the simplest way is to add stuff, stock or bouillion powder, herbs , seaweed is excellent, aromatic veg like onion, celery, mushroom, .....................

Robbing from another strand here, I think Lovage would work well with couscous, I must try it while my lovage plant is colonising the herb patch.

fiddlechic

Any suggestions for recipes for chicken with 40 cloves of garlic?
I made the Hairy Dieters' one a few years ago - and it was really, really good. Have 4 packets of garlic in the fridge as a result of unco-ordinated grocery shopping!
Was thinking of trying Nigella's - she only uses thighs not whole chicken. But from googling, I see there are some many variations (eg http://www.theguardian.com/lifeandstyle/2003/oct/04/weekend.richardehrlich)

Any one have a favourite recipe?

beertons

I replenished my spices last week, and the only bag of chilli flakes was 200g. I filled my jar, and have 150g left. Who wants it? Will post it tomorrow.

iwantmydinner

Porridge bread in the oven - can't WAIT!

oscarBravo

beertons wrote: »

I replenished my spices last week, and the only bag of chilli flakes was 200g. I filled my jar, and have 150g left. Who wants it? Will post it tomorrow.

Did anyone take you up on this? I emptied my jar today while making the marinade for my jerk chicken.

beertons

oscarBravo wrote: »

Did anyone take you up on this? I emptied my jar today while making the marinade for my jerk chicken.

Nope. Pm me your address and I'll send it off tomorrow. You should be able to send it on again.

quaalude

iwantmydinner wrote: »

Porridge bread in the oven - can't WAIT!

Since reaching for the wrong jar and using quinoa first time I made porridge bread, I've made the bread properly, with sesame seeds.

However, I think it's better with quinoa! It adds a little bitter edge that I find delicious, so that's how I make it now. I use a tablespoon of dry quinoa and a then a shake of sesame seeds over the top, once it's in the tin.

I love when an accidental ingredient ends up improving a recipe - it's rare though!

iwantmydinner

quaalude wrote: »

Since reaching for the wrong jar and using quinoa first time I made porridge bread, I've made the bread properly, with sesame seeds.

However, I think it's better with quinoa! It adds a little bitter edge that I find delicious, so that's how I make it now. I use a tablespoon of dry quinoa and a then a shake of sesame seeds over the top, once it's in the tin.

I love when an accidental ingredient ends up improving a recipe - it's rare though!

I genuinely don't think that's ever happened to me!

I've never cooked with quinoa so I can't even imagine your finished product. I am very pleased with the porridge bread though - I only made it to make baking my own bread seem less of a daunting prospect but think I'll be making a habit of it. So cheap to make as well...

quaalude

iwantmydinner wrote: »

I genuinely don't think that's ever happened to me!

I've never cooked with quinoa so I can't even imagine your finished product. I am very pleased with the porridge bread though - I only made it to make baking my own bread seem less of a daunting prospect but think I'll be making a habit of it. So cheap to make as well...

It's just little seeds in it - no different to any other, really. I don't wash or soak or any of that jazz, just chuck 'em in.

I love how cheap the bread is too - I'm a total Scrooge McDuck so I use Tesco Value Porridge Oats and Tesco Value Yoghurt for maximum tight-fistedness.
Plus the oven's on for a while, so I always roast some vegetables for my lunch the next day while I'm at it!

iwantmydinner

quaalude wrote: »

It's just little seeds in it - no different to any other, really. I don't wash or soak or any of that jazz, just chuck 'em in.

I love how cheap the bread is too - I'm a total Scrooge McDuck so I use Tesco Value Porridge Oats and Tesco Value Yoghurt for maximum tight-fistedness.
Plus the oven's on for a while, so I always roast some vegetables for my lunch the next day while I'm at it!

Yeh I used the cheapest Aldi oats and yoghurt! Also I had the oven on for another thing when I remembered to make the bread and pop it in. Happy days. I love cheap nutrition.

Gloomtastic!

Made some Porridge Bread on Sunday and used baking parchment to line the cake tin. Made taking out the bread a doddle compared to greasing the sides.....

quaalude

Gloomtastic! wrote: »

Made some Porridge Bread on Sunday and used baking parchment to line the cake tin. Made taking out the bread a doddle compared to greasing the sides.....

Oh I must do that - taking it out is a hassle, often. Cheers!

Sugar Free

<removed food safety query>

IvyTheTerrible

<removed food safety advice>

MissFlitworth

Hello All,

I know it seems very heavy handed to say that you can't ask how long something will be ok in the fridge, but all food safety advice is banned. Can't give out or ask for any, no matter how small and harmless it might seem. Sorry about that but thems the rules.

MissF

Sugar Free

MissFlitworth wrote: »

Hello All,

I know it seems very heavy handed to say that you can't ask how long something will be ok in the fridge, but all food safety advice is banned. Can't give out or ask for any, no matter how small and harmless it might seem. Sorry about that but thems the rules.

MissF

Oops, apologies I wasn't aware.

If I don't report back in a few days assume the worst :pac: (j/k)

MissFlitworth

No worries, it's a mistake lots of people make. Loads of info on what can & can't be cooking-chatted about in the charter

mike65

Dang I was going to mention the story about washing raw chicken but I guess I can't

(just for the record it never even occurred to me that I should or would rinse a piece of uncooked chicken esp one that was pre-wrapped)

The Hill Billy

It never occurred to me to wash any meat. I expect the heat of cooking to kill any nasty things.

BaZmO*

The Hill Billy wrote: »

It never occurred to me to wash any meat. I expect the heat of cooking to kill any nasty things.

I think it's generally advised not to wash the like of chicken, etc. as it actually spreads more bacteria around.

You're right though, the heat would kill any nasties.

BaZmO*

Thought this was a good explanation of the various steak cuts, albeit from an American pov.

oscarBravo

beertons wrote: »

Nope. Pm me your address and I'll send it off tomorrow. You should be able to send it on again.

Received (the postman got a kick out of the envelope ) and ready to send on. Anyone want 100g of chilli flakes?

beertons

oscarBravo wrote: »

Received (the postman got a kick out of the envelope ) and ready to send on. Anyone want 100g of chilli flakes?

Stick up a pic of the envelope or no one will get it.

I was going to write wash your hands after touching this, but thought it was a bit too far.

MissFlitworth

Speaking of spice overstock - I bought too much star anise. I have about 60 of the little guys and no chance I'll use them all in 2014. Anyone want some? It's probably complete heresy but they add something really nice to a chili.

[And, if you're following the MissFlitworth Weightloss plan, forgetting to take the star anise out of your chili and biting into one while eating will result in most of your dinner going into the bin, portion control by palate ruination!]

I also have a slightly less extreme overstock of black cardamom pods that I would be more than happy to share

BaZmO*

A spice exchange! Now there's a great idea. If enough people were involved you could restock your complete spice store for about €5 a person every year.

oscarBravo

beertons wrote: »

Stick up a pic of the envelope or no one will get it.

She threw it out.

It said "HOT STUFF INSIDE" and "MAYO 4 SAM"

I was going to write wash your hands after touching this, but thought it was a bit too far.

With the amount of random crap I get in the post, I don't think my postie would have batted an eyelid