General Chat Thread II

road_high

that aldi “Good food, good mood” ad is seriously doing my head in. The food is “grand” there but never makes me feel like it’s anything special

the beer revolu

I think I saw the recommendation here from someone. Yesterday I got around to trying corn ribs. I was very pleased with the results. Splitting the cobs is hard work, though. I did mind on the gas grill but I think would work well in a hot oven too.

I seasoned with salt, pepper, Korean chilli flakes and a hint of cumin seeds.

Finished with butter, garlic, preserved lemon and fresh parsley.

https://www.recipetineats.com/corn-ribs/

The Nal

https://www.boards.ie/discussion/comment/123579550#Comment_123579550

Best rib eye steaks around at the moment

magicbastarder

I read somewhere recently that using tomato leaves in a Bolognese gives it a nice fresh taste. you use the leaves like bay leaves IIRC; take them out before serving.

But then I read that tomato leaves can have alkaloids in them which you should avoid in large quantities. I think they're safe enough if cooked?

Dial Hard

https://www.boards.ie/discussion/comment/123608625#Comment_123608625

You're not eating them anyway so I really wouldn't be worrying about the minute trace that might be imparted to the sauce from them.

Is it not the stalks that people generally advise using anyway?

igCorcaigh

Pickled beetroot is so good… Probably not as healthy as the real stuff, but I'm craving it for some reason!

With rocket, walnuts, goat's cheese… Mmm.

Eeshaw

I work at a beetroot processing factory, until Friday that is, at which point it closes. We process upto 50t per day at peak. I never liked any of our products and so avoided the daily taste panel like the plague. Punnets marinated in flavoured vinegar like chilly or juniper and black pepper were top sellers to supermarkets, but that's not for me. Then there is plain boiled, a whole other level of rank IMO. I much prefer it simple with malt vinegar from a jar.

Gloomtastic!

https://www.boards.ie/discussion/comment/123613675#Comment_123613675

Wishing you good luck for the future - hope you don’t miss the beetroot.

Eeshaw

Thank you.

Snowcast

Wishing to the best of luck for the future, @Eeshaw.

New Home

https://www.boards.ie/discussion/comment/123613751#Comment_123613751

Ditto - hope something even better comes up soon for you, @Eeshaw.

Black Sheep

I ate in a newly-opened restaurant called 'Chubbies', in Dublin, at the weekend.

The chef/owner, Barry Stephens, was formerly cooking at Deli 147, which was a great spot for fancy toasted sandwiches, salads and soups. He then had 'Just Chubbies', a Mexican food truck that slung out some brilliant - if pricy - tacos and assorted bits and bobs. This occurred out of a warehouse area in Clontarf, and the new venture - 'Chubbies' - is a proper sit-down restaurant in that refurbished warehouse space.

Anyone who was in the old haunt will be surprised, I think, by how radical the overhaul is. From the outside, it still looks somewhat like a fruit warehouse or something. Go inside, and it's all bright tones, fancy mirrors and nice art on the walls. Barry and co are behind an open kitchen counter, serving up what is probably some of the most hyped-up food in Dublin at the moment.

This isn't just a review post, I'm going somewhere with this, so please bear with me!

Anyway, the menu still offers all the food truck staples - chiccarones, corn ribs, tacos - but there are a number of sharing dishes. Massaman curry fried wings… Soy ginger and chilli fried tenders… A fried chicken burger (Seeing a theme yet?)… A pork filled spring roll… And the centre-piece is a 10 hour smoked beef rib, served in a bed of thai curry.

Barry has always delivered flavoursome "punch you in the face" cooking. He's like the chef equivalent of the guy from Spinal Tap who wants the speakers to go up to 11, because 11 is more, yeah?

The downside is that I feel like this is the "final boss" in a trend of Dublin restaurants offering food that is, at times, a little unbalanced in overall menu terms. The umami is out of this world, there is crunch and fatty mouthfeel to beat the band… But what's missing is much acidity, if any, on certain dishes. Lots of sweet, lots of spice… Maybe a squeeze of lime here and there… You won't be hitting 1 of your 5 a day here either, it's meat front and centre, even in terms of non-meat sides you've got two types of nacho and the chiccarrones.

But I can't help but feel that there fundamentals of how you construct a menu that are being overlooked. Not a single salad, not really a meaningful effort at a vegetable side (The corn ribs are the closest). Three varieties of friend chicken, but no seafood?

Even in the home of soul food and US barbeque, they'll usually have things like a bright, sharp apple slaw on the side to balance some of the heavier offerings.

As I remarked to my missus as well, while the 10 hour beef rib was phenomenal, I was a little sad that the meat wasn't let speak for itself. Because it bathes in a delicious thai curry, you'd struggle to actually get the most of it. There's a reason that the really good US barbeque joints, serving low and slow meats, generally don't overdo sauces on brisket, ribs and sausage. You'll get something to dip on the side, but they won't obscure the main attraction.

I feel like there's a younger audience out there, who really love this stuff, that this will land hugely well with. There's a cohort who seem to subsist on fried food, pizza and really rich condiments. But I guess I just mull over that, as I age, and eat more healthily, I feel like the sensual, fatty trend in contemporary casual Dublin cooking that goes a bit too far.

Will I go back? For sure, but I couldn't see it becoming a frequent haunt, because of the nature of it.

Black Sheep

Won't overdo the food porn, but, referring to the above post...

odyssey06

Thanks for the detailed review.

Chubbies - is that at the back of Lotts and Co in Clontarf?

Black Sheep

https://www.boards.ie/discussion/comment/123614208#Comment_123614208

That's the one

igCorcaigh

Bulgur

My first time using it... The one I have is course bulgur, with vermicelli mixed in.

Just finished cooking some for a pilaf style dish, with added chickpeas, dried apricots and toasted walnuts.

Looks and tastes good; that'll be the basis for meals over the next few days. I will add some salad veg options like tomato, cucumber and olives. Need to buy some parsley.

It seems fairly healthy too:

• Whole grain: retains bran and germ
• High in insoluble fibre: supports digestion and satiety
• Low glycaemic index: stabilizes blood sugar
• Rich in manganese and magnesium
• Prebiotic potential: feeds beneficial gut bacteria
• Fast-cooking yet minimally processed
• Complements legumes for complete protein

Hotblack Desiato

@Black Sheep sounds like their regular customers will be chubbies soon enough 😁

the beer revolu

@blacksheep I've been seeing this trend for a while. Very sweet, very sloppy food. It's not for me.

magicbastarder

My wife did a right number on her ankle a month ago and some friends sent her a surprise consolation prize of a hamper froms Sheridan's.

I think the booker's vintage cheddar is now my New Favourite Cheese.

mrslancaster

Very worrying development for anyone who picks up the occasional ready meal. Over 140 ready meal products from several local supermarkets recalled by the FSA due to a suspected contamination. One person dead and others seriously ill. More info here on their website.

https://www.fsai.ie/news-and-alerts/food-alerts/update-recall-of-various-branded-prepared-meals-an

L1011

Considering the basically identical packaging and sometimes even meal types to Centra, I'm actually surprised Lidl aren't there too on the list.

This is hugely problematic as these are often the closest thing to normal meals many people eat - cheap and easy and usually relatively healthy. If you are stretched for time, kit or space for batch cooking it's probably the cheapest way to eat for one person

magicbastarder

have they named the supplier yet? i'm sure that'll come out in the wash.

L1011

https://www.boards.ie/discussion/comment/123663830#Comment_123663830

Ages ago. Ballymaguire Foods, a division of Country Crest.

This has been bubbling for weeks - the first recall for one product was the end of June.

lfc200

https://www.boards.ie/discussion/comment/123663737#Comment_123663737

I bet Lidl will import a lot of their product. SuperValu and Centra will be the ones who have the same things just in different packaging

L1011

https://www.boards.ie/discussion/comment/123663909#Comment_123663909

Lidl product is also made in ROI. They sell a huge amount of ROI product.

thesandeman

Does anywhere give the dates from when the products were infected?

I have quite a few Happy Pear items in the freezer but they are mostly purchased 2/3 months ago.

L1011

https://www.boards.ie/discussion/comment/123664818#Comment_123664818

The first recall from that plant was in June.

Current FSAI recall says all batches, all dates - but that would be for what's still in shops.

Fairly hard to decide how far back is before it started

Dayor Knight

Is anybody else a bit surprised that Happy Pear products are produced in the same place as all that other ready made cr*p?

The Nal

https://www.boards.ie/discussion/comment/123664977#Comment_123664977

Nope.

Yet another reason to stay clear of processed ready meals and cook from scratch.

thesandeman

https://www.boards.ie/discussion/comment/123664839#Comment_123664839

Cheers. I'll have a look at the dates properly before if decide.

https://www.boards.ie/discussion/comment/123664977#Comment_123664977

That was going to be my next comment. I was confused when I saw the recall notices in SuperValu on Tuesday. This could ruin the lad's business.