Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

The 'Here's what I had for dinner last night' thread - Part II - Don't quote pics!

Options
1…122123125127128…328

Comments

  • Options
    #3722
    iwantmydinner
    Registered Users Posts: 3,246 ✭✭✭iwantmydinner


    Really Easy Mushroom Risotto from BBC. Never lets me down!


  • Options
    #3723
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    A 'Kooky Chuck' from Pieminister. Was ok. One of their lighter range and the filling got very pasty tasting very fast. Nice Monday evening beer to go with it though!

    F80BC9B0-AD14-443E-AA96-C4D315BB1B34_zpsfbvhgy1c.jpg


  • Options
    #3724
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    Sausage casserole, always a winner!


  • Options
    #3725
    Kali_Kalika
    Registered Users Posts: 332 ✭✭Kali_Kalika


    Faith wrote: »
    (terrible, finding it really hard to get decent potatoes here!),

    Doing this on my phone so hope I quoted without the photo (apologies if not!)

    I'm not sure about Canada - but where I'm from (just over the border into NY :) ) you get Russet potatoes and the Irish equivalent (in my opinion!) are Maris Piper - I don't find a huge difference in using them here as Russets were my NY spud. I've used them in all types of dishes and they are the best for mashed and baked as well.


  • Options
    #3726
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    Thanks! The main issue here is they tend to be sold loose, without any indication of type. There's a lot of guessing involved!


  • Advertisement
  • Options
    #3727
    StripedBoxers
    Registered Users Posts: 5,112 ✭✭✭StripedBoxers


    Dinner tonight was some mince mixture reheated and served with mashed spuds.

    Last night was Lamb chops, carrots, mashed spuds and gravy.


  • Options
    #3728
    The Hill Billy
    Registered Users Posts: 22,764 ✭✭✭✭The Hill Billy


    Faith wrote: »
    Thanks! The main issue here is they tend to be sold loose, without any indication of type. There's a lot of guessing involved!
    You should try buying spuds in Switz. They have no names in the shops I use. They are labelled (very loosely translated) 'for baking', 'for mashing', 'for salads', etc...

    But I want a floury potato to do with as I damn well wish!!!!!!


  • Options
    #3729
    Pang
    Registered Users Posts: 2,251 ✭✭✭Pang


    Shepherd's pie today with loads of peas. I absolutely love peas!


  • Options
    #3730
    herisson
    Closed Accounts Posts: 15,676 ✭✭✭✭herisson


    Peas, turnips, hash browns and scrambled egg.

    Guess who forgot to take out meat :pac:


  • Options
    #3731
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    Tea smoked duck from the cooking club, with sweet potato fries and salad. Thumbs up!

    IMG_20141014_191520_zpsr22b8fv1.jpg


  • Advertisement
  • Options
    #3732
    iwantmydinner
    Registered Users Posts: 3,246 ✭✭✭iwantmydinner


    Crusty bread dipped in olive oil & balsamic, a bucket of cherry toms swimming in olive oil & balsamic, cheeeeeese toastie à la George Foreman. Beer & chocolate & happiness.


  • Options
    #3733
    Gloomtastic!
    Registered Users Posts: 8,374 ✭✭✭Gloomtastic!


    Seared beef medallions (on special in Aldi), garlic smashed potatoes (as mentioned by someone here), corn on the cobs, green beans, brocolli and a mushroom sauce. Tuesday treat or what! :)

    93AC024D-ECB5-413C-9584-B635E258859F_zps02ajxxoj.jpg


  • Options
    #3734
    The Hill Billy
    Registered Users Posts: 22,764 ✭✭✭✭The Hill Billy


    Savage spread there, G!

    Dinner for 1 for me. Had roasted wings in butter & a viciously hot sauce. For a side I made a slaw/salsa with tomatoes, bok choi, scallions, chillis, lime juice, red wine vinegar & rapeseed oil.


  • Options
    #3735
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    The Hill Billy wrote: »
    You should try buying spuds in Switz. They have no names in the shops I use. They are labelled (very loosely translated) 'for baking', 'for mashing', 'for salads', etc...

    But I want a floury potato to do with as I damn well wish!!!!!!

    Same here! Then one day I picked up a bag of red potatoes that claimed they were 'great for mashing!" and they were waxy, horrible shytes.

    Although, as I type that, I'm having a dim memory of someone saying that North Americans prefer a waxy spud... :(


  • Options
    #3736
    iwantmydinner
    Registered Users Posts: 3,246 ✭✭✭iwantmydinner


    Gloomtastic! wrote: »
    Seared beef medallions (on special in Aldi), garlic smashed potatoes (as mentioned by someone here), corn on the cobs, green beans, brocolli and a mushroom sauce. Tuesday treat or what! :)

    How did you sear the beef like that? Griddle pan? They're the most appetising things I've seen in a while!


  • Options
    #3737
    Gloomtastic!
    Registered Users Posts: 8,374 ✭✭✭Gloomtastic!


    iwantmydinner wrote: »
    How did you sear the beef like that? Griddle pan? They're the most appetising things I've seen in a while!

    Yeah, we have a Le Creuset griddle pan we bought years ago. Smoked the kitchen out but worth it. Also €8 for 4 'steaks', fantastic value and very tasty.


  • Options
    #3738
    confusticated
    Registered Users Posts: 1,681 ✭✭✭confusticated


    A using-up-things dinner, worked out really nice though. Baked chicken fillets and shredded them, mixed in some fried onions, garlic and (old) peppers, added cream and chicken stock. Topped with slices of parboiled potato and into the oven for 20 minutes. I had third helpings.


  • Options
    #3739
    vicwatson
    Registered Users Posts: 28,403 ✭✭✭✭vicwatson


    Gloomtastic - how are those aldi beef medallions? Tender or...? Anyone know what cut they are? Cheers


  • Options
    #3740
    Gloomtastic!
    Registered Users Posts: 8,374 ✭✭✭Gloomtastic!


    vicwatson wrote: »
    Gloomtastic - how are those aldi beef medallions? Tender or...? Anyone know what cut they are? Cheers

    Cooked them for about 8 minutes each side, They were fine, pink in the middle. No fat or grizzle so they weren't chewy at all. Not sure of the cut but you could pass them off as fillet no problem (to me anyway).


  • Options
    #3741
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    The Hill Billy wrote: »
    You should try buying spuds in Switz. They have no names in the shops I use. They are labelled (very loosely translated) 'for baking', 'for mashing', 'for salads', etc...

    But I want a floury potato to do with as I damn well wish!!!!!!
    Here in France, the varieties in the supermarket aren't very obvious either (it's the same, they are divided by cooking type). However, often if you look on the barcode label, the variety is written in a tiny font!


  • Advertisement
  • Options
    #3742
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    Ricotta and spinach lasagne, delicious, and a nice change from the standard lasagne.


  • Options
    #3743
    The Hill Billy
    Registered Users Posts: 22,764 ✭✭✭✭The Hill Billy


    Maybe us Irish just love our spuds that much we like to call them by name. :D


  • Options
    #3744
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    The Hill Billy wrote: »
    Maybe us Irish just love our spuds that much we like to call them by name. :D
    Also, Agathe just doesn't have the same ring as Kerrs Pinks or British queens, does it?


  • Options
    #3745
    Shenshen
    Moderators, Recreation & Hobbies Moderators Posts: 9,453 Mod ✭✭✭✭Shenshen


    The Hill Billy wrote: »
    Maybe us Irish just love our spuds that much we like to call them by name. :D

    Have to contradict - Austrians and Southern Germans will buy them by name as well.
    My mom will only buy Nicola or Christa, no other potato will set foot in her house ;)


  • Options
    #3746
    J Mysterio
    Registered Users Posts: 11,035 ✭✭✭✭J Mysterio


    Gloomtastic! wrote: »
    Cooked them for about 8 minutes each side, They were fine, pink in the middle. No fat or grizzle so they weren't chewy at all. Not sure of the cut but you could pass them off as fillet no problem (to me anyway).

    8 minutes each side?!?


  • Options
    #3747
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    J Mysterio wrote: »
    8 minutes each side?!?


    Each to his own taste, as discussed here: http://www.boards.ie/vbulletin/showthread.php?p=89396749


  • Options
    #3748
    the beer revolu
    Registered Users Posts: 16,839 ✭✭✭✭the beer revolu


    Dizzyblonde wrote: »
    Each to his own taste, as discussed here: http://www.boards.ie/vbulletin/showthread.php?p=89396749

    I don't think JM was questioning how they like their steak.
    I assume, like me, he/she wondered how those thin steaks could be cooked on a hot griddle pan for 16 minutes and still be pink in the middle.


  • Options
    #3749
    Gloomtastic!
    Registered Users Posts: 8,374 ✭✭✭Gloomtastic!


    Ha! Not much gets past you guys.... :rolleyes:

    I haven't a clue how long they were on for tbh. It wasn't a couple of minutes and it wasn't ages so I plumped for 8, the ones in the middle cooked quicker than the ones on the outside. The griddle only really cooks the meat touching the metal, the rest is heat induction and so they can be sitting on the griddle for quite a long time and not be cooked through. :P


  • Options
    #3750
    Goolay
    Registered Users Posts: 603 ✭✭✭Goolay


    Chicken Jalfrezi

    5euhYNVl.jpg


  • Advertisement
  • Options
    #3751
    Loire
    Registered Users Posts: 2,034 ✭✭✭Loire


    IvyTheTerrible wrote: »
    Ricotta and spinach lasagne, delicious, and a nice change from the standard lasagne.

    I've been meaning to make one of these - any particular recipe you use / recommend?

    Had a take-away from Ramen (Asian street food place) in Cork last night. They do a main course for 6e before 6pm each day. No idea what it was called but it really hit the spot with a nice, cold beer ;):)


This discussion has been closed.
Advertisement