The General Chat Thread

rubadub · 13-06-2016 04:47PM

I was peeling ginger with a potato peeler and then thought I could just keep peeling to slice it up in thin strips too. Worked grand, I looked it up to see if there were any other tips. This woman used a spoon to peel it.

monster bit of ginger

https://www.youtube.com/watch?v=6SgTGnH6iQ0

I usually carefully select a bit I can peel easily if its loose, but this seems to work if there are lots of bits sticking out.

A lot safer too if you are easily cut too, I seem to cut myself on anything remotely sharp.

SB_Part2 · 14-06-2016 08:30AM

SuperValu have yams in stock at the moment. Has anyone ever cooked one? Any recommendations for what to do with them?

I thought a yam was just what the american's called a sweet potato but I was wrong.

Faith · 14-06-2016 03:44PM

Most "yams" aren't real yams. They're basically sweet potatoes, as far as we're concerned

. They're very similar in flavour and texture to sweet potatoes. You can do pretty much all the same things with them. http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176

rubadub · 14-06-2016 07:05PM

SB_Part2 wrote: »

SuperValu have yams in stock at the moment. Has anyone ever cooked one?

Does your supervalu have sweet potatoes too?

If they do not have sweet potatoes I think it is more likely that they are labeling sweet potatoes as yams thinking they are the same thing, and trying to sound more fancy or something.

https://en.wikipedia.org/wiki/Yam_(vegetable)#Description

Whispered · 14-06-2016 10:16PM

Haha my little fella did a bit of cooking today. He likes to stand on the chair while I'm cooking and I let him do things like stir or help me pour. I was making a frittata with feta, tomato, red onion and he was helping me add the pepper and oregano. All going well until I turn my back on him, for like 3 seconds. In goes huge amounts of Garam masala and ground ginger. A jar in each hand, waving them around like he was insane.

So for dinner, I had a frittata with feta, tomato, red onion, pepper and oregano and my husband had a frittata with feta, tomato, red onion, pepper, oregano, Garam masala and ginger. He said it was nice. Nice?! I'm never making an effort on dinner again if a heavy handed 18 month old with a rack of spices can manage "nice".

SB_Part2 · 15-06-2016 01:10AM

Faith wrote: »

Most "yams" aren't real yams. They're basically sweet potatoes, as far as we're concerned . They're very similar in flavour and texture to sweet potatoes. You can do pretty much all the same things with them. http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176

rubadub wrote: »

Does your supervalu have sweet potatoes too?

If they do not have sweet potatoes I think it is more likely that they are labeling sweet potatoes as yams thinking they are the same thing, and trying to sound more fancy or something.

https://en.wikipedia.org/wiki/Yam_(vegetable)#Description

It's definitely a yam. Brown on the outside and white on the inside.

Faith · 15-06-2016 03:12AM

SB_Part2 wrote: »

It's definitely a yam. Brown on the outside and white on the inside.

Yellowy white or purpley white? Assuming it's a true Caribbean yam, it seems like they're just starchier and drier than sweet potatoes. They'd probably roast nicely? Googling recipes is hard because you'll just get sweet potato recipes, so hopefully someone here is familiar with Caribbean recipes

.

Edit: Found this, if it's any use?

_feedback_ · 15-06-2016 12:24PM

What do you all use to store spices etc from the big bags in asian shops? I currently put a small amount in a jar for use and tape up the bag. Often find them ripping when I re-open them though

catho_monster · 15-06-2016 12:50PM

_feedback_ wrote: »

What do you all use to store spices etc from the big bags in asian shops? I currently put a small amount in a jar for use and tape up the bag. Often find them ripping when I re-open them though

Jam jars, or multiple old small spice jars...

_feedback_ · 15-06-2016 01:20PM

catho_monster wrote: »

Jam jars, or multiple old small spice jars...

Hadn't thought of jam jars! Was looking to buy something for them and everything is mad expensive

Dizzyblonde · 15-06-2016 02:22PM

_feedback_ wrote: »

What do you all use to store spices etc from the big bags in asian shops? I currently put a small amount in a jar for use and tape up the bag. Often find them ripping when I re-open them though

I keep the opened bags in Ikea ziplock bags, they're cheap and airtight and don't take up much space in the cupboard.

Sapphire · 15-06-2016 02:36PM

_feedback_ wrote: »

What do you all use to store spices etc from the big bags in asian shops? I currently put a small amount in a jar for use and tape up the bag. Often find them ripping when I re-open them though

I thought I'd do a heap of chutneys and jams so placed an order of jam jars a couple of years ago. I did some preserving but not a lot in the end. So now I've got a large range of matching spice jars. Since I tend to cook in batch, those tiny Shwartz jars last no length so these are perfect. I write the name on the outside with a thin nib permanent marker and when the spices run out a scrub with hot soapy water and its ready to reuse for a different spice or herb.

Dubl07 · 15-06-2016 03:01PM

_feedback_ wrote: »

What do you all use to store spices etc from the big bags in asian shops? I currently put a small amount in a jar for use and tape up the bag. Often find them ripping when I re-open them though

I decant into a small kilner-type jar and seal the original bag with a Klippit from Lakeland. Invaluable.

Alun · 15-06-2016 03:16PM

Yes, I usually just clip the opened bag with one of those plastic bag clips and keep all of them in a couple of old biscuit tins. Some of the smaller bags have those resealable strips on them , so I use those instead if available. I have some spice jars with cork tops I bought in Ikea aeons ago that I keep my "working supply" in.

rubadub · 15-06-2016 03:38PM

Sapphire wrote: »

I thought I'd do a heap of chutneys and jams so placed an order of jam jars a couple of years ago.

www.alpack.ie also do empty jars.

I posted recently saying my favourite is the tapered bonne maman type ones, you can get cheaper jams in the same tapered jars. They are very easy to clean, and easy to get stuff into them.

dealz do mini versions of them which can be handy.

I prefer glass as plastic is not totally imprevious to air, even though it is water tight.

Garlic powder is a nightmare, draws in moisture from everywhere, and if trying to pour from the original bag you get puffs of garlic cloud all over the place.

Sapphire · 15-06-2016 03:43PM

I prefer the glass ones too. It used to bug me when you'd see a spice set or rack and its only got about 8 jars.

My jam jars of spices and herbs number around 30 I'd say. While I enjoy cooking, I'm not a mad hobbyist of it or anything, just a normal person who likes nice dinners and likes to try a new recipe once in a while.

MissFlitworth · 15-06-2016 04:12PM

rubadub wrote: »

Garlic powder is a nightmare, draws in moisture from everywhere, and if trying to pour from the original bag you get puffs of garlic cloud all over the place.

Yes!!! I love garlic powder for seasoning mixes but I haaaate dealing with the puff of garlic powder in the face & the little clumpy bits of damp garlic at the edge of the bag. Bleurgh. Need to transfer that to a jar, pronto

tampopo · 15-06-2016 04:25PM

My partner keeps throwing out jam jar lids. While my back is turned, of course. Frustrating.

IvyTheTerrible · 16-06-2016 07:51AM

tampopo wrote: »

My partner keeps throwing out jam jar lids. While my back is turned, of course. Frustrating.

My mother makes a hole in jam jar lids to break the seal when she can't open them. So frustrating!

Dizzyblonde · 16-06-2016 08:27AM

IvyTheTerrible wrote: »

My mother makes a hole in jam jar lids to break the seal when she can't open them. So frustrating!

Tell her to give the side of the lid a bang with a wooden spoon instead. it works for me

IvyTheTerrible · 16-06-2016 08:39AM

Dizzyblonde wrote: »

Tell her to give the side of the lid a bang with a wooden spoon instead. it works for me

I love my mother to bits but she is extremely stubborn. I've told her my method (putting a blunt knife between the jar and the lid and pushing a wee bit til the seal breaks) but she won't do it.

The Black Oil · 16-06-2016 10:22AM

Any porridge wizards here? I'm finding it a bit too bland, even with granola and cinnamon.

Whispered · 16-06-2016 10:44AM

The Black Oil wrote: »

Any porridge wizards here? I'm finding it a bit too bland, even with granola and cinnamon.

Carrot cake porridge! Oats, grated carrot, walnuts, vanilla and whatever spices you like in carrot cake. Cook as normal, topped with natural yoghurt and it's fab.

Or soaked overnight in coconut milk with desiccated coconut and a bit of vanilla. (Prob the same cooked in coconut milk rather than soaked)

Pear and ginger porridge is apparently nice. I dislike ginger but my husband and baby like it. (Grated or mashed pear, sprinkle of ginger, cook with oats)

Or if you've ripe bananas you can mash them with oats and bake them into porridge bars. They are gorgeous with chopped dates, walnuts and cocoa chips in them and really filling.

Alun · 16-06-2016 10:54AM

IvyTheTerrible wrote: »

I love my mother to bits but she is extremely stubborn. I've told her my method (putting a blunt knife between the jar and the lid and pushing a wee bit til the seal breaks) but she won't do it.

There are dozens of jar openers available in all shapes and sizes. I'm surprised everybody doesn't have one.

Kovu · 16-06-2016 10:56AM

Alun wrote: »

There are dozens of jar openers available in all shapes and sizes. I'm surprised everybody doesn't have one.

Yep, mine is about 13 stone and six foot tall. Goes by the name of Dad. :pac::D

rubadub · 16-06-2016 11:56AM

IvyTheTerrible wrote: »

I love my mother to bits but she is extremely stubborn. I've told her my method (putting a blunt knife between the jar and the lid and pushing a wee bit til the seal breaks) but she won't do it.

is it since its a knife? it can be done with some spoons, either the eating end or the other end.

Other trick is to just put on washing up gloves, or just drape a washing up glove over the lid for grip.

tampopo · 17-06-2016 08:57PM

#confusionreigns

(but maybe I'll get used to it)

B0jangles · 19-06-2016 10:40AM

Lidl were advertizing provoletta cheese as part of their italian food range this week, but it never showed up in my local Lidl, or in another we checked in Dublin city centre - did anyone here see it in any branch at all?

This is the stuff:

http://www.lidl.ie/en/6845.htm?action=showDetail&id=41408

MissFlitworth · 19-06-2016 04:22PM

I was in Lidl Glasnevin, B0jangles, doing an Italian cheese clearout and I don't think there was any there either. I'd probably have it in my fridge if they had

beertons · 19-06-2016 07:57PM

Been a long time since I posted here. Was at a family fun day thing yesterday, messing at a sandpit, where I spoofed from the corner of my eye a cook book by Gary Rhodes. It was the one that Bailey's had a hand in publishing. Anyway, I was salivating reading a few of the pages, so I bought it. A Euro. After working today, I went for the book and said I'd try a savoury pie. I've never baked with pastry before, not making a pie anyway. Blind baking, lightly frying red onion and mushrooms, mixed in cream, 2 eggs and a lot of parsley. God, it was amazing. No way it's going to last till dinner time tomorrow night. And it was so easy. I was standing over the oven, looking at it cooking. The excitement.

Will upload a pic tomorrow when I remember the password for the laptop.

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