The General Chat Thread

Graces7 · 19-01-2017 12:00PM

Gloomtastic! wrote: »

Using a Creuset with an electric hob you shouldn't have to go above a 4 to get a good boil/fry. You can also simmer on 1 with the lid on edge. Remember don't use anything metal inside the dish. Once the coating is gone, it's for the bin!

Enjoy your new kitchen!

Thank you.

Gas hob... And I am using the turf fire which has a set of bars across it to use for cooking... Very heavy pan though!

Whispered · 20-01-2017 05:39PM

I was given a packet of extra long spaghetti yesterday. They're huge and apparently sent over from Italy. So I'm wondering, is there any benefit to leaving them long while cooking, besides novelty?
I'm assuming if I use my biggest pot full of rapidly boiling water they should cook as normal.

oscarBravo · 22-01-2017 03:23PM

It's always nice when you're staying with someone for a while to cook them a meal... until you have to use their knives.

Ye gods, why don't people sharpen their knives?

The worst part is that these were decent Zwilling knives that had been allowed to get so blunt they were practically spoons, which means no way to get any kind of cutting edge on them short of a full regrind. I spent an... entertaining evening removing the breasts from three chicken crowns - I actually came dangerously close to using the knife on my multitool instead!

arian · 22-01-2017 05:32PM

Brainiacs and psychos always pack a knife when travelling

confusticated · 22-01-2017 06:58PM

Whispered wrote: »

I was given a packet of extra long spaghetti yesterday. They're huge and apparently sent over from Italy. So I'm wondering, is there any benefit to leaving them long while cooking, besides novelty?
I'm assuming if I use my biggest pot full of rapidly boiling water they should cook as normal.

We got a packet of this recently, and it cooked just like normal spaghetti. It was fun but a bit tricky to divide out for separate servings as the whole thing twisted up into one twirl on the fork.

corblimey · 22-01-2017 08:09PM

I made this today, and while it was very tasty, I wonder if I overdid it with the sugar.

According to my calculations:

1/2 cup soy sauce
1/2 cup water
3/4 cup sugar

converts to

8 tbsp soy sauce
8 tbsp water
150g sugar

However, after mixing these 3 up in a bowl, even though I only put in about 100g of sugar, there was still a clump of undissolved sugar at the bottom of the bowl when I poured it into the pan to cook.

Looking at the instructions now, I wonder if it'd make any difference if I just poured everything directly into the pan rather than trying to pre-mix it like I did. Or have I got my calculations bandy? Is 150g of sugar quite a lot for that amount of liquid (16 tbsp basically)? In future, would honey (with less other liquid) be a better alternative?

WhiskeyGoblin · 24-01-2017 08:56AM

Just wondering if anybody knew where I could get some restaurant sized chicken wings? Tesco/Dunnes only seem to have larger sized wings.

Kat1170 · 24-01-2017 09:46AM

Restaurants etc. generally just cut them in half at the mid joint making them appear smaller.

rubadub · 24-01-2017 09:47AM

marko93 wrote: »

Just wondering if anybody knew where I could get some restaurant sized chicken wings? Tesco/Dunnes only seem to have larger sized wings.

my tesco has them in the same weight packs but various sizes, so you might get 8 or 12 depending on size. So you have to flick through packs to find what you want.

You do realise the restaurants cut them up right?

How%2Bto%2BBreak%2BDown%2Ba%2BWhole%2BChicken%2BWing_3591%2Bwith%2Bwording.jpg

How%2Bto%2BBreak%2BDown%2Ba%2BWhole%2BChicken%2BWing_3591%2Bwith%2Bwording.jpg

WhiskeyGoblin · 24-01-2017 10:55AM

rubadub wrote: »

my tesco has them in the same weight packs but various sizes, so you might get 8 or 12 depending on size. So you have to flick through packs to find what you want.

You do realise the restaurants cut them up right?

Ha ha ha.... yes I definitely knew this

Seriously though, thanks for that picture! I feel a little dumb now :P

Graces7 · 24-01-2017 03:20PM

marko93 wrote: »

Ha ha ha.... yes I definitely knew this

Seriously though, thanks for that picture! I feel a little dumb now :P

My cats love the wing tips. Before I moved I used to occasionally be in a town where one of the butchers would give me two great bags of carcasses for my critters, and sometimes there would be wingtips as well. The cats would go crazy for them .

kimokanto · 24-01-2017 05:47PM

Wing tips make a great chicken stock if u roast em &then boil them up with the usual suspects (leek carrot etc)

StripedBoxers · 02-02-2017 06:35PM

Hi all,

I've a quick question, is quiche a good/bad idea for breakfast? Not every day, maybe once or twice a week.

I know its probably an odd choice but I am going through chemotherapy at the moment so my appetite is a bit all over the place and currently I am going between the following for breakfasts, so as hoping to throw in a few more things to switch it up a bit

Porridge with cinnamon and sometimes I'll add banana
Weetabix with milk
Poached eggs, streaky bacon and brown bread (more of a weekend brekkie, and not every weekend at that)
Toast (sometimes with ham, or jam, or butter)

I hope it's okay to ask here instead of creating a new thread

Thanks

dee_mc · 02-02-2017 06:58PM

Quiche sounds like a great breakfast to me, good balance of protein and carbs and you can tailor the filling to whatever you feel like on the day. I've made little crustless ones with bacon and chopped peppers and mushrooms etc and used them as part of a brekkie on the go, yum! They're filling but easy to digest which I'd imagine is a plus when you're having chemo.

Gloomtastic! · 02-02-2017 07:35PM

A breakfast quiche with tomato, mushroom, bacon and sausage. What could be wrong with that?

Good luck with the chemo SB, hope it all works out for the best.

Dizzyblonde · 02-02-2017 08:08PM

I think Quiche is perfect for breakfast, plus is freezes really well so you could make a big one and freeze some of the slices so you won't have to eat it all in a few days.

Best of luck with the chemo SB x

Kat1170 · 02-02-2017 08:21PM

Think of it as a fancy Omelette

Enjoy and GWS

beertons · 03-02-2017 06:42PM

Bought a sushi kit in tesco earlier, and a few ingredients to go in it. Not as hard as I thought so far. Poured a glass of white wine to steady the hand. Better move the rice wine bottle out of the way, or I could be on a glass of that next.

beertons · 03-02-2017 08:22PM

Bit of a mess, but highly satisfied. Wine finished too. Ooopsie!

Dizzyblonde · 03-02-2017 08:44PM

That looks fab!

rubadub · 07-02-2017 08:54PM

I always thought Rachel Allen was Darina's actual daughter, Darina is just her mother in law. Rachel's mother is Icelandic.

RasTa · 08-02-2017 05:37PM

Bought a lamb shoulder on impulse. Not enough time to cook it tonight, any ideas for tomorrow?

I'm thinking just slow roast with the usual, lemon, garlic rosemary, oil salt and pepper

the beer revolu · 08-02-2017 05:53PM

rubadub wrote: »

I always thought Rachel Allen was Darina's actual daughter, Darina is just her mother in law. Rachel's mother is Icelandic.

Basically it seems anyone within the family who has done anything to uplift the Ballymaloe brand is female and an in-law - Myrtle, Darina, Rachel.

arian · 08-02-2017 05:59PM

RasTa wrote: »

Bought a lamb shoulder on impulse. Not enough time to cook it tonight, any ideas for tomorrow?

I'm thinking just slow roast with the usual, lemon, garlic rosemary, oil salt and pepper

Here's a slow cooker recipe with ras al hanout. We made it a few weeks ago with a half shoulder. Enjoyed it. Didn't have it with the suggested couscous, and can't remember what we did have, but roasted Mediterranean vegetables might work.

beertons · 08-02-2017 06:26PM

Having a chocolate detox in the house, there were far too many selection boxes for the smallies. I see herself munching on chocolate areir and ask where she found it. Turns out she got a packet of hot chocolate things from someone in work. You add them to a cup of hot milk and they dissolve. Yuck.

Faith · 11-02-2017 09:58AM

Quick question that I really should be able to answer myself: if I'm roasting two joints of meat side by side, how do I calculate cooking times? Is it the same as one joint, double the time or somewhere in between?

The Hill Billy · 11-02-2017 10:28AM

Time it per individual joint.

On the Sherry last night?

Faith · 11-02-2017 11:05AM

The Hill Billy wrote: »

Time it per individual joint.

On the Sherry last night?

Something like that. I'm in a bit of a food coma after my 8-course tasting menu at a 2 Michelin Star restaurant last night...

#humblebrag

Graces7 · 11-02-2017 03:38PM

Gloomtastic! wrote: »

Using a Creuset with an electric hob you shouldn't have to go above a 4 to get a good boil/fry. You can also simmer on 1 with the lid on edge. Remember don't use anything metal inside the dish. Once the coating is gone, it's for the bin!

Enjoy your new kitchen!

It is amazing. This lady had the best equipped kitchen I have ever seen... Still not fully explored the wondrous array of cupboards, but found a steamer at need and some of the utensils .....How did I ever manage without eg poultry shears..

tickingclock · 12-02-2017 11:18AM

When using fast action dried yeast do I have to use strong flour? Could I use plain or self raising flour? It's years since I used yeast and I'm clueless now!!

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