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General Chat Thread II

145791050

Comments

  • Registered Users, Registered Users 2 Posts: 8,829 ✭✭✭Gloomtastic!


    Muahahaha wrote: »
    Has anyone seen arborio rice about anywhere? Been on the lookout for it for almost 3 weeks now in Aldi and Supervalue and its not showing up. Have always been meaning to make risotto and for once I have shallots in stock but cant find the dam rice :(

    Paella rice is also good for risotto


  • Hosted Moderators Posts: 23,211 ✭✭✭✭beertons


    Never figured out what's the problem with the bbq. I might bring it out to my dad when I'm going out with their shopping, he's mad for something to be messing around with.

    Got some jalapeno burger melts in Aldi last week. Some kick off them. Big thumbs up from me.


  • Registered Users, Registered Users 2 Posts: 9,453 ✭✭✭Shenshen


    Paella rice is also good for risotto

    I'll be honest, I've used plain pudding rice in the past, and it worked.


  • Registered Users, Registered Users 2 Posts: 19,717 ✭✭✭✭Muahahaha


    New Home wrote: »
    1. You don't need shallots to make risotto, onions are absolutely fine. :)
    2. Tesco usually has it. Not sure about Dunnes. Sometimes Supervalu has it, too, but not in the "general" rice section, it's in the Italian foods section. Or try in the Polish shops. BTW, Carnaroli is equally good for risotto, in case you find that one.

    ah-ha, thats where I was going wrong, silly me looking in the rice section for some rice :pac:

    yeah knew onions can be used but just happened to have some shallots in left over from a previous recipe of beef rendang and wanted to use them before they turn. Out of interest what is better for risotto- red or white onions? I suppose using red would give it a sweetness to balance against the savoury flavours


  • Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 77,361 Mod ✭✭✭✭New Home


    It really depends on what else you put in your risotto. Some white onions can be very very mild and sweet, too. :) I put it down to personal taste.


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  • Registered Users, Registered Users 2 Posts: 21,499 ✭✭✭✭Alun


    beertons wrote: »
    Never figured out what's the problem with the bbq. I might bring it out to my dad when I'm going out with their shopping, he's mad for something to be messing around with.
    On my gas barbecue there's a mesh screen around the place where the end of the gas pipe enters the burner tube, which is supposed to stop spiders and other critters getting in there and building webs or making nests, but every year after I get it out of storage for the summer it still looks a bit messy in there so it might be worth taking the burner off and a having a poke around in there.


  • Registered Users, Registered Users 2 Posts: 850 ✭✭✭tickingclock


    Bbq season is here. I always make a few nice salads and I'd bring leftovers for lunch. Does anyone have any suggestions for some of their favourite salads please? If possible not with hard to find or special ingredients!


  • Registered Users, Registered Users 2 Posts: 9,453 ✭✭✭Shenshen


    Bbq season is here. I always make a few nice salads and I'd bring leftovers for lunch. Does anyone have any suggestions for some of their favourite salads please? If possible not with hard to find or special ingredients!

    I'm an absolute fiend for German coleslaw, particularly with a BBQ.
    Also, tsatsiki, but I'm not sure if that's more of a salad or more of a dip.


  • Hosted Moderators Posts: 23,211 ✭✭✭✭beertons


    We've missed having our neighbours down from number 6, and likewise them with us. So we both have made a little extra, boxed it or put it in a jar, left at the door, rang doorbell and ran. It's a nice little gane between us. Some nice suprises between us. I made a mistake making pizza yesterday, and sent him down 2 slices. He reckons he made about 20,000 pizza in Poland, and his base is just perfection. My base, which I had been perfecting for about 2 years, is muck in comparrison. He loved then anyway, I put more stuff on mine, I blitz most of the veg, where as you can clearly see on his, the ingredients. He always makes a pesto pizza, and makes the pesto fresh. With the time off now, he has transformed his back garden into a vegetable and herb patch. You just can't beat the fresh tomatoes, basil and dill.


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


    Bbq season is here. I always make a few nice salads and I'd bring leftovers for lunch. Does anyone have any suggestions for some of their favourite salads please? If possible not with hard to find or special ingredients!

    I make a Nandos type vegetable rice, you can serve it warm or cold.

    1 cup of rice
    2 cups of boiling water
    1 finely chopped onion
    1 crushed clove of garlic
    ½ a finely chopped red pepper
    ½ a finely chopped green pepper
    1 finely chopped tomato
    1 chicken stock cube
    A handful of frozen peas
    ½ tsp cumin
    ½ tsp turmeric
    ½ tsp paprika
    A pinch of chilli powder
    Olive oil

    Sauté the chopped onion, garlic and chopped peppers in the oil in a large saucepan for a few minutes then add the tomato, cumin, turmeric, chilli powder and paprika cook gently for 2-3 minutes.
    Add rice and the stock cube dissolved in the boiling water along with the peas.
    Bring to the boil and then simmer gently until all of the water is almost absorbed, then turn off the heat and leave for 10 minutes.


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  • Hosted Moderators Posts: 23,211 ✭✭✭✭beertons


    Frozen spinach is just the best thing ever. Threw 3 lumps into a veg sauce earlier to leftover pizza sauce, added pasta, and walla kablam, a veggie pasta dish. Have to give credit to that one from number 6 too


  • Registered Users, Registered Users 2 Posts: 196 ✭✭Roald Dahl


    I've often wondered about how similar risotto and paella rice really are. I've run out of paella rice before and used risotto stuff instead and could not really tell any difference.

    Usually, I go to Gran Canaria once a year and bring back a kilo or two of bomba rice, but not this year, I guess!


  • Registered Users, Registered Users 2 Posts: 8,829 ✭✭✭Gloomtastic!


    Roald Dahl wrote: »
    I've often wondered about how similar risotto and paella rice really are. I've run out of paella rice before and used risotto stuff instead and could not really tell any difference.

    Usually, I go to Gran Canaria once a year and bring back a kilo or two of bomba rice, but not this year, I guess!

    The big difference between the two is the price. Arborio rice for risottos is much more expensive. The other difference is you don’t stir paellas so you don’t need to stir your risottos as much if you use paella rice. :)


  • Registered Users, Registered Users 2 Posts: 19,717 ✭✭✭✭Muahahaha


    beertons wrote: »
    Frozen spinach is just the best thing ever. Threw 3 lumps into a veg sauce earlier to leftover pizza sauce, added pasta, and walla kablam, a veggie pasta dish. Have to give credit to that one from number 6 too

    I keep a bag of it in the freezer for those smoothies I want to be healthy, its great at cooling down the smoothie too. Only started using it frozen a couple of months ago and noticed the price differential between fresh and frozen spinach is massive, a bag of 125g of fresh spinach is in and around 1.30 but 1kg of it frozen is about 1.20.


  • Registered Users, Registered Users 2 Posts: 14,234 ✭✭✭✭Dial Hard


    125g of fresh spinach is 69c in Lidl. Obviously the frozen is still cheaper but that's expensive fresh stuff you're buying.


  • Registered Users, Registered Users 2 Posts: 850 ✭✭✭tickingclock


    Shenshen wrote: »
    I'm an absolute fiend for German coleslaw, particularly with a BBQ.
    Also, tsatsiki, but I'm not sure if that's more of a salad or more of a dip.

    Thanks. I halved the recipe. It went down better the second day. I think the flavour was more developed.


  • Registered Users, Registered Users 2 Posts: 850 ✭✭✭tickingclock


    I make a Nandos type vegetable rice, you can serve it warm or cold.

    1 cup of rice
    2 cups of boiling water
    1 finely chopped onion
    1 crushed clove of garlic
    ½ a finely chopped red pepper
    ½ a finely chopped green pepper
    1 finely chopped tomato
    1 chicken stock cube
    A handful of frozen peas
    ½ tsp cumin
    ½ tsp turmeric
    ½ tsp paprika
    A pinch of chilli powder
    Olive oil

    Sauté the chopped onion, garlic and chopped peppers in the oil in a large saucepan for a few minutes then add the tomato, cumin, turmeric, chilli powder and paprika cook gently for 2-3 minutes.
    Add rice and the stock cube dissolved in the boiling water along with the peas.
    Bring to the boil and then simmer gently until all of the water is almost absorbed, then turn off the heat and leave for 10 minutes.
    Q

    Thanks for sharing this. Didn't make it for a bbq but had it today with honey baked ham and rolls and good cheese. Very tasty.


  • Registered Users, Registered Users 2 Posts: 3,488 ✭✭✭Ryath


    Palas food are doing click and collect in a lot more locations now. A lot aren't depots but in carparks out of trucks. They're doing more items in smaller quantities to. I'm finding it very handy a lot of our food the last month has been bought there. Needs a bit of planning but for some things we use a lot and have long shelf-lifes it's actually been very good value.

    Dublin - Parkwest

    Cork - Little Island

    Dublin - Kilmacud GAA Car Park

    Limerick - Newcastle West

    Athlone - Woodville Road

    Dublin - Airside Swords

    Galway - The Huntsman

    Limerick - Westward Ho, Mungret

    Mullingar - Mullingar Park Hotel

    Killarney - Gleneagle INEC

    Drogheda - The Glenside Hotel

    Cavan - Cavan Crystal Hotel

    Kilkenny - O'Loughlin Gaels Car Park

    Waterford - Mount Sion, Ozanam St.


  • Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 77,361 Mod ✭✭✭✭New Home


    Anything similar in the North West?


  • Registered Users, Registered Users 2 Posts: 9,453 ✭✭✭Shenshen


    Thanks. I halved the recipe. It went down better the second day. I think the flavour was more developed.

    Yes, it does do that.


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


    Ryath wrote: »
    Palas food are doing click and collect in a lot more locations now. A lot aren't depots but in carparks out of trucks. They're doing more items in smaller quantities to. I'm finding it very handy a lot of our food the last month has been bought there. Needs a bit of planning but for some things we use a lot and have long shelf-lifes it's actually been very good value.

    Dublin - Parkwest

    Cork - Little Island

    Dublin - Kilmacud GAA Car Park

    Limerick - Newcastle West

    Athlone - Woodville Road

    Dublin - Airside Swords

    Galway - The Huntsman

    Limerick - Westward Ho, Mungret

    Mullingar - Mullingar Park Hotel

    Killarney - Gleneagle INEC

    Drogheda - The Glenside Hotel

    Cavan - Cavan Crystal Hotel

    Kilkenny - O'Loughlin Gaels Car Park

    Waterford - Mount Sion, Ozanam St.

    Oh that's brilliant, just down the road from me :):):)


  • Registered Users, Registered Users 2 Posts: 8,829 ✭✭✭Gloomtastic!


    Oh that's brilliant, just down the road from me :):):)

    Go crazy Dizzy! :)


  • Registered Users, Registered Users 2 Posts: 19,717 ✭✭✭✭Muahahaha


    Any tips or tricks for slicing through meat that is frozen solid? I have a prime rib on the bone that was intended for a special occasion that wont be happening now. I want to cut it to use one half now and leave the other still frozen.


  • Registered Users, Registered Users 2 Posts: 3,488 ✭✭✭Ryath


    Butchers Band saw is the easy way! Was handy growing up above a supermarket! You'll never cut a thick frozen piece with knife.

    Could get a butchers handsaw.
    https://www.amazon.co.uk/AUSONIA-58055-Butcher-Saw-45/dp/B00FEJYIVE/ref=sr_1_1?crid=1CE17NXPBB6DG&dchild=1&keywords=butchers+saw+for+frozen+meat&qid=1588276862&sprefix=butchers+saw%2Cdiy%2C140&sr=8-1
    Edit this one has better reviews.


  • Moderators, Recreation & Hobbies Moderators Posts: 11,904 Mod ✭✭✭✭igCorcaigh


    Having recently tried pork rillette (On the Pigs Back, Cork), which I quite liked (tasted like sausage which I think is from the spices) I'm interested in more things like that.

    I see Polish shops sell smalec, which is lard, in a jar, for spreading on bread. Something like this:

    https://www.gutekueche.at/schmalzbrot-mit-zwiebel-rezept-6299

    Looks delicious.

    Has anyone got any suggestions for a good brand or will any of the cheaper stuff sold in Polish shops do?

    Also want to try lard for cooking with but very wary of the cheap stuff in supermarkets (frytex etc) because of the hydrogenated/trans fats.


  • Registered Users, Registered Users 2 Posts: 33,991 ✭✭✭✭odyssey06


    Pushing aside the controversy about their picking, about to have my first Irish strawberries of the year :)

    "To follow knowledge like a sinking star..." (Tennyson's Ulysses)



  • Registered Users, Registered Users 2 Posts: 19,717 ✭✭✭✭Muahahaha


    Ryath wrote: »
    Butchers Band saw is the easy way! Was handy growing up above a supermarket! You'll never cut a thick frozen piece with knife.

    Could get a butchers handsaw.
    https://www.amazon.co.uk/AUSONIA-58055-Butcher-Saw-45/dp/B00FEJYIVE/ref=sr_1_1?crid=1CE17NXPBB6DG&dchild=1&keywords=butchers+saw+for+frozen+meat&qid=1588276862&sprefix=butchers+saw%2Cdiy%2C140&sr=8-1
    Edit this one has better reviews.

    cheers for the link Ryath but this is more a one off because of the restrictions, Im not normally in the habit of freezing meat and then trying to chop through it :pac: I havent done anything about it yet but might give it a go next weekend with a sharp meat cleaver I have. I read than if I pour a bit of hot water at the cutting point that might help get it started. Its either that or cook the entire joint, eat half and then freeze the other half. As its a premium cut I'd prefer to avoid freezing it after its cooked if I can.


  • Registered Users, Registered Users 2 Posts: 17,412 ✭✭✭✭the beer revolu


    Muahahaha wrote: »
    cheers for the link Ryath but this is more a one off because of the restrictions, Im not normally in the habit of freezing meat and then trying to chop through it :pac: I havent done anything about it yet but might give it a go next weekend with a sharp meat cleaver I have. I read than if I pour a bit of hot water at the cutting point that might help get it started. Its either that or cook the entire joint, eat half and then freeze the other half. As its a premium cut I'd prefer to avoid freezing it after its cooked if I can.

    Or get it to a semi defrosted state in the fridge, half it and put the semi frozen half back in the freezer.


  • Registered Users, Registered Users 2 Posts: 14,234 ✭✭✭✭Dial Hard


    Or get it to a semi defrosted state in the fridge, half it and put the semi frozen half back in the freezer.

    This is your best bet.

    A cleaver is just going to bounce off a frozen cut of meat. Don't do it.


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  • Registered Users, Registered Users 2 Posts: 227 ✭✭tangy


    Muahahaha wrote: »
    cheers for the link Ryath but this is more a one off because of the restrictions, Im not normally in the habit of freezing meat and then trying to chop through it :pac: I havent done anything about it yet but might give it a go next weekend with a sharp meat cleaver I have. I read than if I pour a bit of hot water at the cutting point that might help get it started. Its either that or cook the entire joint, eat half and then freeze the other half. As its a premium cut I'd prefer to avoid freezing it after its cooked if I can.

    beer's suggestion about half-defrosting sounds good.

    Otherwise, if you've got a hacksaw, take a new blade and sand off as much paint as possible, and then use that to saw through your lump. It's what I use to cut up joints, though I bought a saw from Aldi and the blade was coated with some substance that wouldn't even think about being sanded. Done job :) No paint residue on the cut bone.


  • Moderators, Recreation & Hobbies Moderators Posts: 11,904 Mod ✭✭✭✭igCorcaigh


    The piquillo red pepper paste from Dunnes is delicious. From the deli section in the fridge.

    Got the red pesto too as there was an offer. Yet to try it.


  • Registered Users, Registered Users 2 Posts: 13,190 ✭✭✭✭sammyjo90


    igCorcaigh wrote: »
    The piquillo red pepper paste from Dunnes is delicious. From the deli section in the fridge.

    Got the red pesto too as there was an offer. Yet to try it.

    Have to agree with you there.
    It was sold out in my local one for the past couple of weeks but they restocked it this week so i immediately bought 2


  • Moderators, Recreation & Hobbies Moderators Posts: 11,904 Mod ✭✭✭✭igCorcaigh


    sammyjo90 wrote: »
    Have to agree with you there.
    It was sold out in my local one for the past couple of weeks but they restocked it this week so i immediately bought 2

    And reasonably priced to be fair. We would be paying much more from your farmer's market etc.


  • Closed Accounts Posts: 15,116 ✭✭✭✭RasTa




  • Registered Users, Registered Users 2 Posts: 8,829 ✭✭✭Gloomtastic!




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  • Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    4/10 :(

    1491385818-la-dd-jacques-pepin-gordon-ramsay-20140715.jpg

    Commis?


  • Registered Users, Registered Users 2 Posts: 3,488 ✭✭✭Ryath


    Head Chef 10 out of 10! Few lucky/educated guesses in there!


  • Registered Users, Registered Users 2 Posts: 17,412 ✭✭✭✭the beer revolu


    Head chef 9.
    Bannoffi caught me out.
    Couple of educated guesses.


  • Registered Users, Registered Users 2 Posts: 13,190 ✭✭✭✭sammyjo90


    Always knew my place was sous chef :D


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


    Head chef 9.
    Bannoffi caught me out.
    Couple of educated guesses.

    There was no banoffee question in mine - I wonder if they're random?

    Sous chef for me.


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  • Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Quiz number 5 should have loaded


  • Registered Users, Registered Users 2 Posts: 71,184 ✭✭✭✭L1011


    So this isn't immediate food related, but we finally got + tonight assembled an extension to the raised beds.

    Currently planted is chives, 3 types of basil ("normal", lemon and Thai), onions and carrots; with spring onions to go in the remaining space.

    Second bed is going to be spinach, bok choi, and an assortment of herbs (rosemary and sage plants to transfer from containers; parsley. May do oregano but really can't be bothered drying it at home).

    We also have pineapple mint in containers but that's more suited for the drinks forum!

    Not quite self efficiency levels but should lead to be bit more recipe experimentation.


  • Registered Users, Registered Users 2 Posts: 8,829 ✭✭✭Gloomtastic!


    L1011 wrote: »
    So this isn't immediate food related, but we finally got + tonight assembled an extension to the raised beds.

    Currently planted is chives, 3 types of basil ("normal", lemon and Thai), onions and carrots; with spring onions to go in the remaining space.

    Second bed is going to be spinach, bok choi, and an assortment of herbs (rosemary and sage plants to transfer from containers; parsley. May do oregano but really can't be bothered drying it at home).

    We also have pineapple mint in containers but that's more suited for the drinks forum!

    Not quite self efficiency levels but should lead to be bit more recipe experimentation.


    I’ll see your veg patches and raise you chickens! :D

    Got them about about a month ago, first egg appeared yesterday. Love them, great characters. However, they sh1t everywhere, relentlessly! :(

    D973-E652-1-F18-471-F-99-C5-C66-E44-FD6379.jpg


  • Registered Users, Registered Users 2 Posts: 71,184 ✭✭✭✭L1011


    Want chickens. Garden really isn't big enough especially with our other space uses (beds, BBQ, semi constructed 'beer garden').

    Longer term plan is that I'll probably buy my parents house off then when they downsize and their garden is plenty big enough for a substantial chicken run, behind the steel shed that's the size of a small apartment, while leaving enough space to grow veg for a family of ten! Late 80s house versus early 70s had very different ideas of space.


  • Registered Users, Registered Users 2 Posts: 21,499 ✭✭✭✭Alun


    RasTa wrote: »
    There's something wrong there. I got every question right according to what appeared after I made my choice, but it said I only got 1/10 !!!???

    EDIT Ok tried again with cookies enabled and I'm a head chef!


  • Registered Users, Registered Users 2 Posts: 227 ✭✭tangy


    L1011 wrote: »
    So this isn't immediate food related, but we finally got + tonight assembled an extension to the raised beds.

    Currently planted is chives, 3 types of basil ("normal", lemon and Thai), onions and carrots; with spring onions to go in the remaining space.

    Second bed is going to be spinach, bok choi, and an assortment of herbs (rosemary and sage plants to transfer from containers; parsley. May do oregano but really can't be bothered drying it at home).

    We also have pineapple mint in containers but that's more suited for the drinks forum!

    Not quite self efficiency levels but should lead to be bit more recipe experimentation.

    Still got time for runner beans. They're neither cheap nor fresh in the shops, yet they're tasty; they don't have a large footprint if you use an obelisk or similar: just the job for your second bed before the rosemary and sage bully everything out of the way :)


  • Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    tangy wrote: »
    Still got time for runner beans. They're neither cheap nor fresh in the shops, yet they're tasty; they don't have a large footprint if you use an obelisk or similar: just the job for your second bed before the rosemary and sage bully everything out of the way :)

    Yeah sage is terrible in a shared herb bed but not as bad as mint! Mint is such a weed. It takes over everything.

    I also got 7/10 :)


  • Registered Users, Registered Users 2 Posts: 21,499 ✭✭✭✭Alun


    I was looking for butternut squash soup recipes just now, and came across this interesting list of ingredients ...

    2020-05-13-11-56-04-Spiced-Butternut-Squash-Soup-Super-Valu.png

    I'm not sure where in the recipe I'm supposed to add zero onions, peppercorns or chilli flakes :)


  • Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 77,361 Mod ✭✭✭✭New Home


    Could be a matter of oh-pinion. :D


  • Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 77,361 Mod ✭✭✭✭New Home


    I've an excellent, excellent recipe for butternut squash soup, if you want it. :)


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