General Chat Thread II

Gloomtastic!

My new favourite thing……..

Ramen Eggs

Our daughter mentioned that the eggs in her ramen from the local Japanese takeaway were really good so I looked up a recipe and did it.
https://www.justonecookbook.com/ramen-egg/#wprm-recipe-container-58361

Just made another batch using the same marinade. They are incredible.

I didn’t have any sake so used water but I reckon the sake would add another layer of flavour.

New Home

https://www.boards.ie/discussion/comment/123470524#Comment_123470524

Sounds a bit like teriyaki sauce. I often add powdered garlic, honey and teriyaki sauce to mayonnaise and dress boiled eggs (and steamed potatoes, etc) with it. It's addictive.

pleasant Co.

during Covid lockdown I came across an alt. Teriyaki sauce recipe that incorporated worcestershire sauce, it was actually a great recipe, thought I’d saved it but unfortunately I’ve never found it again. It probably wasn’t as nice as I remember and there’s likely a rose tinted element to it but it sticks in my mind all the same.

igCorcaigh

https://www.boards.ie/discussion/comment/123471237#Comment_123471237

Worc sauce is very similar to tonkatsu sauce, might be worth googling for a recipe that incorporates that instead?

New Home

https://www.boards.ie/discussion/comment/123471237#Comment_123471237

Worcestershire sauce isn't suitable for vegetarians, IIRC, so it wouldn't have been on my radar. Good to know for everyone else, though.🙂

igCorcaigh

https://www.boards.ie/discussion/comment/123471656#Comment_123471656

It's hard to escape fish in East Asian cuisine alright.

I go with Kikkoman for Teriyaki. This is vegetarian.

igCorcaigh

Carrot Ginger Dressing recipe

This makes for a nice dressing. I used my Nutribullet.

That combo of sesame oil and sweetness is very tasty. 😋

I could have upped the miso.

https://www.justonecookbook.com/carrot-ginger-dressing/#wprm-recipe-container-58598

Hotblack Desiato

Judging by the lack of mention here and no thread of its own either, did anyone on Boards buy a M.Cuisine?

Snowcast

Hi,

Looking for some recommendations for nice but reasonably priced restaurants around Dublin city centre please?

I'm only familiar with Sole on South William Street but am looking for something a bit cheaper for this weekend, if possible. 3 of us going out for a meal but not sure where.

I was looking at Boeuf on both Suffolk Street and South William Street, but never been to either.

Not a fan of The Hawksmoor so that's out for us.

Would really appreciate your recommendationsn as we're not too familiar with restaurants in DCC.

Dial Hard

https://www.boards.ie/discussion/comment/123481306#Comment_123481306

Boeuf on South William St is much friendlier than the Suffolk St one, I find. The Suffolk St one also has a 3-course-per-person rule that SWS doesn’t, unless they've changed that recently.

It's very casual, but Little Dumpling on Stephen St does excellent Chinese food. Sister restaurant Nan just a few doors up is a bit more swanky but still quite reasonably priced. Boss Stop and Big Fan on Aungier St, and C.N. Dumpling on Montague Lane are all also great for dumplings and dim sum.

I haven't eaten there yet, but Too Faced, which is also on Montague Lane is supposed to be lovely, and if you fancy a really good sit-down pizza (as opposed to one of the excellent slice shops around), Cirillo's on Merrion Row is great.

Snowcast

https://www.boards.ie/discussion/comment/123481407#Comment_123481407

Thank you so, so much for your reply. So many great recommendations. Will have a look at these and see which may suit.

Can you recommend any steak/seafood restaurants? Asking on the off chance my two pals won't go for Asian (as much as I'd love it!).

Dial Hard

https://www.boards.ie/discussion/comment/123481481#Comment_123481481

La Cave on South Anne St might actually be your best bet in that regard if you don't want to pay Sole/Hawksmoor/FXB prices. Good mix of meat and seafood classics in a proper old-school French bistro/wine bar setting.

Snowcast

https://www.boards.ie/discussion/comment/123481555#Comment_123481555

Thank you so much, I'll pass on the names of everywhere you've recommended and see which they'd like to go for. I really appreciate your help.

road_high

I was in England last week and wondered into a Waitrose supermarket- it reminded me what a huge loss Superquinn has been to our options over here. Very similar concept and good quality- didn’t seem that much more expensive and the quality of the food seemed top notch. Musgraves really destroyed what was left of that brand and experience. I think there could have been a real gap in the market for it - the so called discounters have turned out to be a con job in the end as their prices are the same now but don’t offer the same experience

magicbastarder

We occasionally pop in to SuperValu in blanchardstown and it's a much better shopping experience than most other supermarkets.

L1011

The ex-Superquinns are still very similar to what they were. The merger didn't pull up the parochial Supervalus.

magicbastarder

My mother can't go to cork without visiting the SuperValu in clonality.

New Home

I can't remember who posted the recipe or how long ago (although it must have been after 2019 - the search function isn't of any help), but I wanted to say a huge thank you to the person who wrote here the recipe for an Indian curry/stew with pulses. I used to hate lentils and chickpeas (I still do, if not cooked this way), but I've made it regularly ever since even when I've had guests and it's always turned out spectacularly (and I can use aquafaba for other "projects", so there's absolutely zero waste).

I wonder, if I only used coconut milk and no tomato sauce, would I get a Korma?

magicbastarder

has anyone ever done anything interesting with garlic scapes? last year my wife battered them, which worked well, but it seems they're quite versatile. they're very seasonal though, so not a lot of chance for experimentation.

https://www.seriouseats.com/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe

zell12

Purchased this snack in Dealz, they were nice except incredibly dry pastry croissant. Are you supposed to microwave them for a few seconds/moist paper towel..? How do you make the pastry softer to eat?

New Home

https://www.boards.ie/discussion/comment/123522385#Comment_123522385

Dunk them in tea/coffee/chocolate milk?

Gloomtastic!

https://www.boards.ie/discussion/comment/123495587#Comment_123495587

Is that the same as wild garlic pesto? Made it a couple of times. Delicious. You only have a few weeks window to gather it though.

Dial Hard

https://www.boards.ie/discussion/comment/123523693#Comment_123523693

No, scapes are the curly flower stems that grow from actual garlic in the spring and summer. They generally get pinched off to encourage the plant to concentrate on the bulb rather than allowing it to flower.

A friend of mine always grilled them, @magicbastarder

magicbastarder

My wife cooked some with some fish the other day, a good combination.

Black Sheep

https://www.boards.ie/discussion/comment/123522385#Comment_123522385

I think, with a product like that, you have to temper your expectations. If you want to achieve some kind of real pastry experience at home, you'd be better off buying part-cooked frozen croissants in Aldi or M&S. Aldi do a range of chocolate-filled ones, if that's what you're after. They're finished off in the oven.

igCorcaigh

Another go at making vinaigrette: 3:1 sherry vinegar to EVOO.

Just a small amount of Dijon this time, the last recipe I used left me with a dressing that was overpowered with mustard.

A teaspoon or so or minced capers, and a small garlic clove, finely chopped. Decent amount of salt and pepper. Dried oregano.

I just shake it all together in a little glass jar with a lid. No whisking or measuring drop by drop.

the beer revolu

I always like to add sugar or honey and I up the vinegar ratio in salad dressings for a less oily experience.

Pomegranate molasses is a magic sweet/sour ingredient in dressings, too. Even just pomegranate molasses and evoo works really well for an instant dressing.

igCorcaigh

https://www.boards.ie/discussion/comment/123541154#Comment_123541154

I'm out of honey, and maple syrup. But I have some of Caroline's honey coming my way. 😎

Pomegranate molasses… good call, I'm out of that too 😫, but it has that nice tartness that I bet would work well in a vinaigrette. 👍️

Asian dressing though… very sweet with honey and sesame oil, rice vinegar, soy sauce or ponzu…. OMG So good.

Black Sheep

https://www.boards.ie/discussion/comment/123541083#Comment_123541083

FWIW, my recipe-

180g sunflower oil

90g olive oil

100g red wine or cider vinegar

1 clove garlic minced

1 tbsp honey

1 tbsp wholegrain mustard

I blend it, but absolutely you can just shake vigorously if it comes to it.

Planet X

Can’t wait to start squeezing!!