General Chat Thread II

the beer revolu

Faith wrote: »

This is very much not my wheelhouse - can anyone give me ideas for gluten-free, and preferably dairy-free, meals that could be made in bulk, ideally without having to buy loads of specialist ingredients?

Just keep in mind that potatoes, rice, meat, fish, eggs, tofu, pulses, beans and all vegetables and fruit are gluten free.

odyssey06

A lot of Knorr products like stock pots etc are gluten free, if you need something like that and are readily available.

beertons

Have ya seen the picture of Jenson Button's fridge? Well, the son is in it too. But the amount of veg in it.

tangy

Good Housekeeping's selection
Best cookbooks - The cookbooks you need to be buying in 2021.

Gloomtastic!

A wander round Higgins this morning, just drooling. Just look at this Wagu beef!!!

tangy

You used to be able to link to comments in the UK Guardian, but it seems you no longer can, so apologies to jimble675 for ripping off his comment:

Happy to share my recipe for 'hot stoner munchie chocolate cake'.
Ingredients : cold chocolate cake
Method : put cold chocolate cake in microwave for 30 seconds.
Serve with: ice-cream.
Accompaniments: 4 bowls of cornflakes, prawn toast, spare ribs, poppadoms with pickle tray, tandoori chicken, mixed tandoori starter, pizza with as much rubbish the delivery pizza place can put on it (with extra cheese), chocolate milk with whisky in it, whisky, Stella artois lager, orange juice, snickers bar, anything else in the fridge, freezer or cupboards.

beertons

Following a few chefs and restaurants on Twitter, god I do be salivating at some of the pictures. I've told them upstairs that I'm going to do a Hammington this weekend, a beef Wellington type, but with ham, onions and cheese.

conor_ie

Has anyone tried Matsu Ramen in Bray?

They are offering delivery of Ramen kits in Dublin once a month and I'm tempted to try them!

cubatahavana

conor_ie wrote: »

Has anyone tried Matsu Ramen in Bray?

They are offering delivery of Ramen kits in Dublin once a month and I'm tempted to try them!

Please do and let us know. I cooked the other day Pho soup (I know it's not the same) and it turned out amazing

https://www.gimmesomeoven.com/pho-recipe/

cubatahavana

cubatahavana wrote: »

Please do and let us know. I cooked the other day Pho soup (I know it's not the same) and it turned out amazing

https://www.gimmesomeoven.com/pho-recipe/

My pho

Muahahaha

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

igCorcaigh

Muahahaha wrote: »

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

I add it to fried cabbage.

The Nal

Muahahaha wrote: »

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

Marinades, BBQ sauces, fried rice, dips.

Lovely in soup.

Asian king prawn lemongrass soup
Serves 2
Ingredients

1 small red onion, chopped
1 thumb ginger, matchsticked
2 garlic cloves, crushed
2 sticks lemongrass, lightly bashed
1 star anise
1 chicken stock cube (that would make 500ml stock)
Heaped teaspoon Gochujang
8 king prawns
Handful shredded cooked chicken
100g noodles
Juice of 1 lime
Tablespoon soy sauce (Tamari works well)
Pinch of salt
2 scallions, chopped
Handful coriander
Garnish – Coriander, scallions, radish, black seseme seeds

1. Fry onion, ginger, garlic, lemongrass and star anise in a splash of oil and water for 5 mins.

2. Add 1 litre of water and stock cube

3. Cook noodles in separate pot. Run under cold water to stop cooking. Add to serving bowl.

4. Simmer for 20 mins, add gochujang, simmer for 20 mins more.

5. Add prawns and increase heat for a few mins

6. Add chicken and turn back to simmer

7. Add soy, lime, salt, coriander and 1 scallion, increase heat for 2 mins.

8. Remove star anise and lemongrass. Serve over noodles in bowl, top with garnishes.

cefh17

Muahahaha wrote: »

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

Made this before, was a winner!

https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken

beertons

Oh my, that looks amazing.

the beer revolu

cefh17 wrote: »

Made this before, was a winner!

https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken

I've done this more than once.
It's fantastic!

And the leftovers! In Chinese pancakes!

Gloomtastic!

Muahahaha wrote: »

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

We had this a few months ago. It's like a spicy chicken stir fry with mozzarella. Mozarella! I hear you cry. Well try it, it was absolutely amazing!!!!! :):)

https://www.wandercooks.com/korean-dakgalbi/

cefh17

the beer revolu wrote: »

And the leftovers! In Chinese pancakes!

Genius :eek:

The potatoes at the bottom that had soaked up the rendered chicken fat and the gochujang sauce, divine

The Nal

cefh17 wrote: »

Made this before, was a winner!

https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken

Yeah its really good but 2 1/2 hours is too long even at that temp and the chicken was overdone.

Can cook it at 180c until the chicken is just cooked, same delishishness!

Muahahaha

Thanks for all the suggestions, some food for thought there for sure. Have some leftover lemon grass in the freezer from making beef rendang a few weeks back so the Asian Prawn soup would be a good way to use that up. The slow roast gochujang chicken and potatoes looks delish too.

conor_ie

conor_ie wrote: »

Has anyone tried Matsu Ramen in Bray?

They are offering delivery of Ramen kits in Dublin once a month and I'm tempted to try them!

They replied to me yesterday saying they won't be delivering to my part of Dublin so I'm gonna have to wait!

cubatahavana

Home made bacon. Deeeeelicious!

cubatahavana

cubatahavana wrote: »

Home made bacon. Deeeeelicious!

And on the plate

the beer revolu

cubatahavana wrote: »

Home made bacon. Deeeeelicious!

Home cured?

cubatahavana

the beer revolu wrote: »

Home cured?

Yes. Got half a pork belly from the butchers and tried it for the first time. 5 days curing in the fridge and 1.5 weeks hanging

Gloomtastic!

cubatahavana wrote: »

Yes. Got half a pork belly from the butchers and tried it for the first time. 5 days curing in the fridge and 1.5 weeks hanging

Wow! Brilliant, well done. That's going straight to the top of my To Do list. What recipe did you use? What's the story with hanging? Can it be the garden shed?

Cheshire Cat

Gloomtastic! wrote: »

Wow! Brilliant, well done. That's going straight to the top of my To Do list. What recipe did you use? What's the story with hanging? Can it be the garden shed?

Would love to know too!

cubatahavana

Gloomtastic! wrote: »

Wow! Brilliant, well done. That's going straight to the top of my To Do list. What recipe did you use? What's the story with hanging? Can it be the garden shed?

Here you go. I’m hanging it in the attic. I think once it’s a cool and dry place, the garden shed would be fine!

My pork belly was 2.3 kg, so I changed the dry brine quantities accordingly. Next time I’ll add less salt as my wife said that it was a tiny bit salty for her liking (it was fine for me)

the beer revolu

cubatahavana wrote: »

Here you go. I’m hanging it in the attic. I think once it’s a cool and dry place, the garden shed would be fine!

My pork belly was 2.3 kg, so I changed the dry brine quantities accordingly. Next time I’ll add less salt as my wife said that it was a tiny bit salty for her liking (it was fine for me)

No salt petre/pickling salt?
Looks fantastic.

cubatahavana

the beer revolu wrote: »

No salt petre/pickling salt?
Looks fantastic.

No, I actually only learned about those after having it in the fridge when I was reading more about curing bacon. I just saw that recipe, it looked easy and I gave it a try.

The best is that you can cut the rashers as thick as you want.