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The General Chat Thread

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Comments

  • #7712
    Whispered
    Registered Users, Registered Users 2 Posts: 14,772 ✭✭✭✭Whispered


    angeldelight wrote: »
    M&S do less elaborate ones in their regular dessert section

    Great, will give it a try. Thanks.


  • #7713
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Still waiting for the official Christmas Cooking thread, but has anyone got a great gravadlax recipe they could share? :)


  • #7714
    oscarBravo
    Technology & Internet Moderators Posts: 28,863 Mod ✭✭✭✭oscarBravo


    Gloomtastic! wrote: »
    Still waiting for the official Christmas Cooking thread, but has anyone got a great gravadlax recipe they could share? :)

    I don't know if this is the exact recipe, but it's very similar to one we used a few Christmases ago in Colorado.

    If it's done right, the beetroot gives a lovely ruby colour to the outside of the salmon while the inside stays pink, so it looks amazing when it's sliced.

    Ikea do a pretty good mustard and dill sauce that would go well with it.


  • #7715
    humberklog
    Moderators, Music Moderators Posts: 11,018 Mod ✭✭✭✭humberklog


    Top-tip with left over curly k.

    I love a warm salad- mixed greens tossed with feta cheese and then lardons cooked in a little olive oil poured over it.

    Pop some salt and pepper over the kale and roast on high for about 10 minutes until it's really crispy (not burnt). Then scrunch the leafs over the salad leaving the stalk.

    It gives the salad a really surprising sense of umami and extra taste dimension.

    It's a little wasteful because not a lot is used in the end product but I end up throwing a lot of kale in the bin from under-usage anyway.


  • #7716
    BuffyBot
    Registered Users, Registered Users 2 Posts: 24,924 ✭✭✭✭BuffyBot


    oscarBravo wrote: »
    I don't know if this is the exact recipe, but it's very similar to one we used a few Christmases ago in Colorado.

    If it's done right, the beetroot gives a lovely ruby colour to the outside of the salmon while the inside stays pink, so it looks amazing when it's sliced.

    Ikea do a pretty good mustard and dill sauce that would go well with it.

    I did a similar dish to this a few years back with beetroot and it really was pretty delicious. Might have to give it a whirl again for Christmas!


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  • #7717
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    Hello my hungry brethren. Was there a recipe posted before about a prawn and chorizo soup, or did I just imagine something amazing?


  • #7718
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    My local Dunnes has started stocking Jersey milk!

    I got a bottle for my mum because when she was a little girl my grandparents always used to get her Jersey milk because it was supposed to be extra good for growing children, and she hasn't had any since those days...













    ...until yesterday evening :o


  • #7719
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    B0jangles wrote: »
    My local Dunnes has started stocking Jersey milk!

    I got a bottle for my mum because when she was a little girl my grandparents always used to get her Jersey milk because it was supposed to be extra good for growing children, and she hasn't had any since those days...













    ...until yesterday evening :o

    But she may have already bought your present....... :rolleyes:;)


  • #7720
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    B0jangles wrote:
    My local Dunnes has started stocking Jersey milk!


    Aherns in dungourney ( near midleton) are doing organic unpasteurised jersey milk in pint bottles ...
    Lovely .... I've no idea are you anywhere near cork though ...

    Slava ukraini 🇺🇦



  • #7721
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    No, I'm in North Wicklow :) BTW I just checked the bottle and the producers are The Village Dairy and they're based in Carlow. I'm actually surprised at how cheap it is - only 1.68/litre seems very low for such a niche product but I'm not complaining!


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  • #7722
    StripedBoxers
    Registered Users, Registered Users 2 Posts: 5,112 ✭✭✭StripedBoxers


    I picked up these the other day in Aldi and didn't realise they have to be cooked from frozen, mine are defrosted since Thurs, now I'm sure they'd be okay (safe) but what would they taste like? Would they be soggy cooked from chilled?

    https://www.aldi.ie/potato-dauphinois/p/067630007919000

    I've never had them before and wouldn't usually buy frozen spuds but wanted to try these out and see what they are like.


  • #7723
    BuffyBot
    Registered Users, Registered Users 2 Posts: 24,924 ✭✭✭✭BuffyBot


    Given a slightly adjusted cooking time and temperature I don't think the end result will differ greatly


  • #7724
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    beertons wrote: »
    Was there a recipe posted before about a prawn and chorizo soup/stew, or did I just imagine something amazing?

    Quoting this to see if anyone remembers?

    Also, sushi. I could eat it all day, every day.


  • #7725
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    beertons wrote: »
    Quoting this to see if anyone remembers?

    Also, sushi. I could eat it all day, every day.

    Are you thinking of the Cooking Club's chorizo & chickpea stew? In the thread, someone suggested adding prawns http://www.boards.ie/vbulletin/showthread.php?p=93752006


  • #7726
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    Spotted tesco own brand beef jerky near the newish "asian supermarket" section in my local tesco (nowhere near the usual chinese sauces like sharwoods etc)

    Think it was expensive though, it is not showing online on the irish site.

    http://www.tesco.com/groceries/product/details/?id=293332061

    IDShot_540x540.jpg


  • #7727
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    Dizzyblonde wrote: »
    Are you thinking of the Cooking Club's chorizo & chickpea stew? In the thread, someone suggested adding prawns http://www.boards.ie/vbulletin/showthread.php?p=93752006


    Yes. Bookmarked on the phone now. Thanks a mill.


  • #7728
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    or this one, of mine :)

    2014 Cooking Club Week 38: Spanish Chorizo & Prawn Lentil Stew


  • #7729
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    Just got a brand new cooker with an induction hob for the first time. Cooking dinner tonight will be an adventure!


  • #7730
    dee_mc
    Registered Users, Registered Users 2 Posts: 7,212 ✭✭✭dee_mc


    Alun wrote: »
    Just got a brand new cooker with an induction hob for the first time. Cooking dinner tonight will be an adventure!

    Congrats!
    Do what I did - attempt to use it for the first time without reading the instructions and get freaked out when it beeps incessantly because you've left something metal on the control panel!


  • #7731
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    Lovely Bloke wrote: »
    or this one, of mine :)

    2014 Cooking Club Week 38: Spanish Chorizo & Prawn Lentil Stew


    That's it. Lovely jubley.


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  • #7732
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    dee_mc wrote: »
    Congrats!
    Do what I did - attempt to use it for the first time without reading the instructions and get freaked out when it beeps incessantly because you've left something metal on the control panel!
    Yes, I tended to use my old ceramic hob as an extension of my work surfaces, but that'll have to stop I guess.

    I've spent all afternoon heating up saucepans of water and marvelling at how quick it is :) Also very impressed at how quickly it reacts when you turn it down.

    The manual was obviously translated from German or something by someone without English as their native language, it's absolutely terrible.

    Bought some new Stellar pans as the old ones wouldn't work, but annoyingly they all wobble as if the base isn't perfectly flat which is annoying.


  • #7733
    dee_mc
    Registered Users, Registered Users 2 Posts: 7,212 ✭✭✭dee_mc


    Alun wrote: »
    Yes, I tended to use my old ceramic hob as an extension of my work surfaces, but that'll have to stop I guess.

    I've spent all afternoon heating up saucepans of water and marvelling at how quick it is :) Also very impressed at how quickly it reacts when you turn it down.

    The manual was obviously translated from German or something by someone without English as their native language, it's absolutely terrible.

    Bought some new Stellar pans as the old ones wouldn't work, but annoyingly they all wobble as if the base isn't perfectly flat which is annoying.

    I found the manual and held on to it long enough to figure out how to turn it on/off/up/down, and how to stop it beeping at me, then lost it for about two years until I managed to relocate it when I urgently needed to check why a 'P' symbol sometimes appeared on the display, seemingly at random. That's how I found out about the powerboil function. Two years - what a gowl.


  • #7734
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    Well that all went very well, although I was being deliberately unadventurous with what I was cooking. Still haven't mastered the timer functions, and there's an "Automatic Heat Up" function that is explained so badly in the manual I can't fathom out what it does yet, but I'll get there!


  • #7735
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    Anyone else here have a finely honed pre-pack fresh produce weighing arm?

    I just picked up a three pack of on-the-bone chicken breasts in Supervalu (on special for 3.49), which were supposed to be a minimum of 650g - the pack I eventually settled on as the heaviest contained 880g of chicken, and yes I weighed the contents when I was packing them for the freezer, what of it?

    I WIN!

    Woo!




    I am a sad, sad person :o


  • #7736
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    B0jangles wrote: »
    Anyone else here have a finely honed pre-pack fresh produce weighing arm?

    I just picked up a three pack of on-the-bone chicken breasts in Supervalu (on special for 3.49), which were supposed to be a minimum of 650g - the pack I eventually settled on as the heaviest contained 880g of chicken,
    I am a fellow checker/weigher. And coincidentally I found pretty much the same thing, but in tesco, and was a few years back now. I always flick through packs of meat to find the best looking ones and found these huge chicken fillets, with bone & skin. Stood out so much I figured some disgruntled employee must have done it.

    Back when scales were more common for veg I even weighed a few instore. Nowadays the scales are at the checkout.

    I have seen some slightly overweight other meats but nothing like the still boned chicken. I usually eye up pork for the fat distribution, and chicken for sinew. They have photos of farmers on the packs in tesco and you can tell which to look for. I flick through packs of ham in lidl checking for fat distribution, I look like I'm in a second hand record shop!


  • #7737
    purple hands
    Registered Users, Registered Users 2 Posts: 1,071 ✭✭✭purple hands


    I've been sent a recipe for cola ham that I'm sorely tempted to try today, but don't have a ham yet.....yay or nay on the need to soak ham overnight???


  • #7738
    [Deleted User]
    Posts: 2,645 ✭✭✭ [Deleted User]


    Nay, imo. I never do and it's delicious. Just don't drink the coke afterwards. :)


  • #7739
    arian
    Registered Users, Registered Users 2 Posts: 220 ✭✭arian


    We soak hams overnight to try and get rid of some of the salt, changing the water once or twice. Course, don't know how salty it would have been unsoaked :)


  • #7740
    BuffyBot
    Registered Users, Registered Users 2 Posts: 24,924 ✭✭✭✭BuffyBot


    purple hands wrote: »
    I've been sent a recipe for cola ham that I'm sorely tempted to try today, but don't have a ham yet.....yay or nay on the need to soak ham overnight???

    I generally don't. I normally just slide my finger along the side and dab on my tongue to taste the saltiness of the "juice". If if seems excessively salty I might soak it for an hour before cooking, but I don't think most supermarket hams are overly salted anymore. Butcher bought ones may differ.


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  • #7741
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    purple hands wrote: »
    I've been sent a recipe for cola ham that I'm sorely tempted to try today, but don't have a ham yet.....yay or nay on the need to soak ham overnight???

    Instead of soaking try bringing it to the boil in water then discarding the water and replacing it with cola (jelly belly cola, never diet). Then bring it to the boil again, turn it to simmer and leave for however long.


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