The General Chat Thread

SB_Part2 · 05-12-2016 01:36PM

Has anyone ever cooked with grits before? From reading online some people say it's the same as polenta but I'd be interested to know if anyone has tried it here.

vicwatson · 05-12-2016 05:12PM

Did anyone see panko breadcrumbs in any of the multiples ?

Also you think pork chop minced up would work for the pork aspect of sausagemeat for sausage rolls? I'll be adding extra like smoked streaky bacon, don't want them too fatty though

SB_Part2 · 05-12-2016 05:15PM

I've seen panko breadcrumbs in the world foods section in Tesco.

BuffyBot · 05-12-2016 06:56PM

SB_Part2 wrote: »

I've seen panko breadcrumbs in the world foods section in Tesco.

Ditto. Obento is the brand, but also check their "Tesco Ingredients" shelf if the store has a dedicated one for their own brand.

Dizzyblonde · 05-12-2016 07:31PM

I've seen panko breadcrumbs in Dunnes, they tend to be on a separate Obento stand.

I'm sure minced pork would work for sausage rolls. You should probably google sausage meat recipes though. There are usually herbs and breadcrumbs added, and you'll probably need egg to bind it.

vicwatson · 05-12-2016 08:44PM

Dizzyblonde wrote: »

I've seen panko breadcrumbs in Dunnes, they tend to be on a separate Obento stand.

I'm sure minced pork would work for sausage rolls. You should probably google sausage meat recipes though. There are usually herbs and breadcrumbs added, and you'll probably need egg to bind it.

Yes I plan on mincing pork chops with some of the fat, some smoked streaky bacon, panko breadcrumbs, an egg and some mixed herbs, prob parsley and thyme or some sage, and black pepper, feck it it should be grand

tampopo · 15-12-2016 07:24PM

Just heard that the hotel where I had that 10 course meal a couple of years ago in Japan has closed. Very small. Only a few rooms. I suppose it became victim of the peaks and troughs of peak demand. On days off/holidays lots of people want accommodation. The rest of the time, expenses accrue. Oh well... it was nice while it lasted...

Miaireland · 17-12-2016 06:28PM

vicwatson wrote:

Did anyone see panko breadcrumbs in any of the multiples ?

Hi, I am almost certain I got a large bag in Marks and Spencers recently. Bigger bag than Tesco. Will double check when I get home.

B0jangles · 20-12-2016 12:21PM

So I just got my turkey - 15lb free-range bronze bird from Aldi, comes in a little burlap sack for some reason and is totally without GIBLETS OR NECK!!!!

How the heck am I supposed to make the gravy?

WHERE ARE MY GIBLETS ALDI?!?!?!?

(can you even buy giblets separately?)

janmaree · 20-12-2016 01:00PM

To BOjangles: That's very disappointing for you but good info for others thinking of the same purchase. I've never seen giblets on sale anywhere but if I were in your shoes, I think I'd buy a duck as they usually come with giblets if memory serves and use those giblets for your gravy, maybe even use the legs and wings, then roast the rest of the bird for a nice dinner after Christmas. Whatever you decide, I bet it will be a good turkey anyway! Happy Christmas to you.

dee_mc · 20-12-2016 01:04PM

You could probably get giblets from a nice butcher? Some people won't want them so he/she could probably save some for you?

Gloomtastic! · 20-12-2016 01:53PM

B0jangles wrote: »

So I just got my turkey - 15lb free-range bronze bird from Aldi, comes in a little burlap sack for some reason and is totally without GIBLETS OR NECK!!!!

How the heck am I supposed to make the gravy?

WHERE ARE MY GIBLETS ALDI?!?!?!?

(can you even buy giblets separately?)

Bought the frozen one in Aldi a few weeks ago and they had giblets etc included. It usually says so on the packaging.

You could buy some chicken wings and use instead.

B0jangles · 20-12-2016 02:04PM

dee_mc wrote: »

You could probably get giblets from a nice butcher? Some people won't want them so he/she could probably save some for you?

I did just that and he's promised to put a bagful aside for me later in the week.

they are a lovely family business and I'm kicking myself for not buying from them in the first place.

Guess where I'll be getting my turkey and ham from now on!

BuffyBot · 20-12-2016 04:41PM

Gloomtastic! wrote: »

Bought the frozen one in Aldi a few weeks ago and they had giblets etc included. It usually says so on the packaging.

You could buy some chicken wings and use instead.

I'm pretty sure I've also seen prepacked Chicken livers in Tesco, some of which could be chucked in.

And now I'm going hmmm, how long has it been since I made chicken liver pâté :P

the beer revolu · 20-12-2016 06:09PM

BuffyBot wrote: »

I'm pretty sure I've also seen prepacked Chicken livers in Tesco, some of which could be chucked in.

And now I'm going hmmm, how long has it been since I made chicken liver pâté :P

Thing is that the liver isn't good for stock, it makes it bitter.

Shame on Aldi for not including the giblets.

I'd take off the legs and bone, roll and stuff them and cut the back off the turkey to leave the crown. Lots of bits to roast and make stock from then.

arian · 20-12-2016 06:27PM

On the other hand, if you're not going to make giblet gravy, it makes Aldi's turkeys better value for meat content.

B0jangles · 20-12-2016 07:03PM

the beer revolu wrote: »

Thing is that the liver isn't good for stock, it makes it bitter.

Shame on Aldi for not including the giblets.

I'd take off the legs and bone, roll and stuff them and cut the back off the turkey to leave the crown. Lots of bits to roast and make stock from then.

Absolutely; I never include the liver or kidneys in the stock, don't like the flavour at all. I depend on the neck, the crop etc. It's one of the more mellow stages of Christmas cooking making the stock for gravy

I'm hoping my lovely local butcher man comes through for me and gets me lots of bits, my fallback plan is that I have a couple of raw chicken carcasses in the freezer that I can use as a base which I can top-up with the juices that come off the turkey when it's cooking.

20-12-2016 11:22PM

B0jangles wrote: »

Absolutely; I never include the liver or kidneys in the stock, don't like the flavour at all. I depend on the neck, the crop etc. It's one of the more mellow stages of Christmas cooking making the stock for gravy

I'm hoping my lovely local butcher man comes through for me and gets me lots of bits, my fallback plan is that I have a couple of raw chicken carcasses in the freezer that I can use as a base which I can top-up with the juices that come off the turkey when it's cooking.

Grab a few chicken wings. They make a fabulous poultry stock with some onion (skin on), celery, carrot, garlic, black peppercorns and bay leaves, overnight in the slow cooker.

If you don't use them for the stock, you can always just eat them the usual way.

Kat1170 · 21-12-2016 12:42AM

Most butchers will have turkey legs and wings for sale now as well. Great for making stock/soup.

niallam · 22-12-2016 08:44AM

B0jangles wrote: »

So I just got my turkey - 15lb free-range bronze bird from Aldi, comes in a little burlap sack for some reason and is totally without GIBLETS OR NECK!!!!

How the heck am I supposed to make the gravy?

WHERE ARE MY GIBLETS ALDI?!?!?!?

(can you even buy giblets separately?)

Did you notice their hidden sign in store?

The Hill Billy · 22-12-2016 03:07PM

If you're making stock - butchers will usually have turkey carcasses left over from making boned & rolled joints. They'll probably have spare giblets going a-begging too.

Dizzyblonde · 22-12-2016 04:45PM

Pickled cucumber! I tasted it for the first time last week and it's so nice I made a hape of it for with the cold meats over Christmas. I normally don't even eat cucumber but this is addictive

https://www.lifestylefood.com.au/recipes/1258/cucumber-pickle

oscarBravo · 22-12-2016 09:22PM

It's a Danish staple - agurksalat. We almost always have a jar of it on standby, to serve with ribbensteg (roast pork with crackling), baby new potatoes and gravy, nom.

Dizzyblonde · 22-12-2016 10:28PM

It's delicious, and I can see that it would be perfect with pork

22-12-2016 11:20PM

I have made jars of cucumber pickle, with chutney, to give as gifts for years. This is the first year in a long time that I haven't bothered. The pickle itself is a dream to make - it's just the sterilising I get fed up with!

The Black Oil · 23-12-2016 11:10AM

Forgetting there's a hole in the oven glove. Ouch.

BaZmO* · 23-12-2016 08:57PM

The Black Oil wrote: »

Forgetting there's a hole in the oven glove. Ouch.

Or using a slightly damp tea towel to take something out of the oven!

B0jangles · 24-12-2016 12:39PM

Got my giblets!

Two complete sets!!

FOR FREEEEEEE!!!

(So I bought some other bits n bobs to soothe my guilty conscience for not buying from them in the first place)

Malari · 24-12-2016 01:18PM

I have giblets. And neck. Anyone got a gravy recipe for a first-timer? (I don't like gravy...) Something I could do (or at least start) today, preferably!

B0jangles · 24-12-2016 02:04PM

Malari wrote: »

I have giblets. And neck. Anyone got a gravy recipe for a first-timer? (I don't like gravy...) Something I could do (or at least start) today, preferably!

I always use Delia's stock recipe here:

http://www.deliaonline.com/recipes/collections/gravy-sauces-and-stock/turkey-giblet-stock

Except I only use the neck and crop, not the liver because I don't like the flavour.

Once the stock is done, I pour the juices off the roasted turkey into it and thicken it with potato starch to finish; I gave up on bisto years ago because its quite salty, but its fine to use if it's what you have to hand

(It'd be handy to make the stock today and finish it with the turkey juice tomorrow)

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