The General Chat Thread

arian · 04-05-2017 05:37PM

I got one of these.

Crofton-Waffle-Iron-Pan-A.jpg?o=pLU0FVVy19WszQWfLNb2ugHDtdYj&V=VYmm&w=480&h=600&p=2&q=77

This search of Boards gives 70 hits. I'm looking, OK

.

Meanwhile, any savoury recipe recommendations?

Here's an interesting recipe for Cheddar Waffles with Fried Chicken and Gravy .

Miaireland · 04-05-2017 06:19PM

BaZmO* wrote:

I feel your pain B0jangles. I've had perfectly good steak knives ruined by a dopey housemate trying to open tin cans with them.

I used to hide my good knives in my room from my housemates when I shared. The knives and the sharpers are still great years later.

BaZmO* · 04-05-2017 06:32PM

arian wrote: »

I got one of these.

https://cdn.aldi-digital.ie/Crofton-Waffle-Iron-Pan-A.jpg?o=pLU0FVVy19WszQWfLNb2ugHDtdYj&V=VYmm&w=480&h=600&p=2&q=77

[URL="waffle flour eggs site:boards.ie"]This search of Boards[/URL] gives 70 hits. I'm looking, OK .

Meanwhile, any savoury recipe recommendations?

Here's an interesting recipe for Cheddar Waffles with Fried Chicken and Gravy .

We have the plug in version from Aldi and it gets used all the time. Mainly use it for sweet waffles but occasionally I'll use it to cook leftovers from a Sunday roast. I just roughly mash the leftover potatoes (roasters) and veg (mainly roasted carrots and parsnips) and put into the waffle maker until nice and crispy. Lovely served with meat and gravy.

Dizzyblonde · 04-05-2017 09:17PM

BaZmO* - that's like waffle bubble and squeak! I'd love that

arian · 05-05-2017 07:35AM

BaZmO* wrote: »

We have the plug in version from Aldi and it gets used all the time. Mainly use it for sweet waffles but occasionally I'll use it to cook leftovers from a Sunday roast. I just roughly mash the leftover potatoes (roasters) and veg (mainly roasted carrots and parsnips) and put into the waffle maker until nice and crispy. Lovely served with meat and gravy.

That's a neat idea. Thank you.

Kat1170 · 05-05-2017 10:41AM

B0jangles wrote: »

I am so bloody angry right now I had leave the room or I was going to say some things I might (possibly) regret later :mad:

backstory: In my parents' house there is a set of nice sabatier knives which I am pretty much the only one who uses and takes care of. My mother, who effectively does not cook at all has a tendency to use whatever is in her hand at that very moment to perform whatever task comes into her head to do.

Previously she wrecked the sabatier boning knife by using the tip to pry crumbs out of cracks, so that you can't really sharpen it properly anymore and it doesn't cut straight. I have asked her many many times to please not use the good knives for this kind of thing. Please please please. I even offered to give her a set of ordinary knives to use for whatever she wanted to.

This morning I find that my very favourite medium-sized sabatier chef's knife has a bent tip.

I swear to god I'm going to start using her beloved putter to pick up dog ****e :mad:

:D:D:D:D:D

18198574_1476757895709223_6649811843351525347_n.jpg?oh=09a45de479797b4d9b2515206b03c5ef&oe=59809E7D

B0jangles · 05-05-2017 10:43AM

Kat1170 wrote: »

:D:D:D:D:D

You... monster!!!

dibkins · 05-05-2017 01:28PM

If an American recipe uses Heavy Cream, what cream do i buy over here?

SB_Part2 · 05-05-2017 02:02PM

dibkins wrote: »

If an American recipe uses Heavy Cream, what cream do i buy over here?

Double cream.

dibkins · 05-05-2017 02:22PM

Thanks! Salted caramels here we come:D

SB_Part2 · 05-05-2017 03:29PM

You can use regular cream for that.

squonk · 06-05-2017 12:41PM

dibkins wrote: »

If an American recipe uses Heavy Cream, what cream do i buy over here?

I'd use regular cream. Our cream is much richer than in the US I've read. Same with butter. If a US recipe calls for butter, reduce the amount by a third or so if using Irish butter, certainly fir cookie recipes. It prevents the dough spreading everywhere.

BaZmO* · 06-05-2017 03:14PM

squonk wrote: »

I'd use regular cream. Our cream is much richer than in the US I've read. Same with butter. If a US recipe calls for butter, reduce the amount by a third or so if using Irish butter, certainly fir cookie recipes. It prevents the dough spreading everywhere.

Must be the same for salt too! Made pan fried pizza that I found on an American website and it was ridiculously salty.

oscarBravo · 06-05-2017 03:32PM

BaZmO* wrote: »

Must be the same for salt too! Made pan fried pizza that I found on an American website and it was ridiculously salty.

I think a lot of American recipes assume you're using kosher salt, which is large and flakey, so a teaspoon (say) would contain less actual salt than a teaspoon of fine table salt.

BaZmO* · 06-05-2017 05:45PM

oscarBravo wrote: »

I think a lot of American recipes assume you're using kosher salt, which is large and flakey, so a teaspoon (say) would contain less actual salt than a teaspoon of fine table salt.

No this was fine table salt. There was a video instruction. I should've really copped it as in hindsight it did seem like a lot, but I always follow recipes to the tee when first trying them. The fact that the dough didn't really rise should've also been a bit of a warning sign.
Ah well, you live and learn.

The Black Oil · 07-05-2017 09:59AM

Heading to Italy soon. Looking forward to the food. :pac:

Gloomtastic! · 07-05-2017 10:32AM

The Black Oil wrote: »

Heading to Italy soon. Looking forward to the food. :pac:

I can still taste the lasagne my son had there about five years ago. How you can put so much flavour in such a relatively simple dish I'm still at a loss to know.

Enjoy!

Maldesu · 07-05-2017 12:55PM

Ooh. Italy. Love it. Which part?

rubadub · 07-05-2017 05:32PM

I see chicken mince back in tesco, at least I think it was there a while ago. I always wondered why you do not see chicken mince more often.

This was breast mince, 3% fat, and ten euro per kilo, so not cheap. The mini fillets are the cheapest breast meat now, some do not like the sinewy bits. Also the smaller pack of mini fillets is cheaper per kilo than the big ones.

https://www.tesco.ie/groceries/Product/Details/?id=296015795

Turkey mince is usually regarded as cheap but it is usually relatively expensive in tesco, and it is not always low fat, many might buy on the presumption it is, I saw some that I think was 9-10% fat, think it was thigh meat.

I would like to see cheap full fat chicken thigh mince, skin included.
________
Also discovered teacups make an ideal ice cream bowl! you are not chasing after scoops that move around a regular bowl, less surface area for it to defrost on, and a handle.

caviardreams · 07-05-2017 07:46PM

SuperValu are doing a 400g pack of chicken mince now (think it is a little leaner than 3%) for €3.89 under their foods for fitness range. Spotted it last week.

Tesco also stock a much lower fat turkey breast mince under the mccaugheys range - I think most of the turkey mince I have seen under various names comes from the Hogan's farm people (you can tell by the code). Turkey mince is usually around €10 per kg for the really lean/breast stuff from what I have seen.

dibkins · 08-05-2017 09:20AM

squonk wrote: »

I'd use regular cream. Our cream is much richer than in the US I've read. Same with butter. If a US recipe calls for butter, reduce the amount by a third or so if using Irish butter, certainly fir cookie recipes. It prevents the dough spreading everywhere.

The weirdest thing was that they gave the butter in tablespoons, and then showed the butter cubed in the video. I'm not sure how to measure cubes of butter in tablespoons!
I was making caramels and they turned out great anyhow:D

oscarBravo · 08-05-2017 09:59AM

dibkins wrote: »

The weirdest thing was that they gave the butter in tablespoons, and then showed the butter cubed in the video. I'm not sure how to measure cubes of butter in tablespoons!

Butter in America is sold in "sticks", each of which is (I think) eight tablespoons, so you measure butter by cutting cubes from sticks.

It's beyond me how anyone does engineering in the US.

rubadub · 08-05-2017 10:32AM

BaZmO* wrote: »

No this was fine table salt. There was a video instruction. I should've really copped it as in hindsight it did seem like a lot, but I always follow recipes to the tee when first trying them.

Have you a link to it? I rarely use US recipes since you inherently cannot follow volumetric amounts exactly, i.e. 500ml of airy flour weighs less than 500ml of compacted flour, some people in the US cannot even get their head around it, I saw lots of angry discussion on a youtube video of gordon ramsay cooking rice.

This is one I use

500 grams (3-3/4c) bread flour or all purpose (we prefer bread flour)

16 grams (2 tsp) fine sea salt

1 gram (1/4 tsp) active dry yeast

350 grams or 1-1/2 cup of water

which seemed like a lot of salt to me, its a "no knead" recipe so low in yeast.

oscarBravo wrote: »

Butter in America is sold in "sticks", each of which is (I think) eight tablespoons, so you measure butter by cutting cubes from sticks.

US butter is sold in 1/2 or 1 pound packages and divided into "sticks". Each stick weighs 1/4 pound/4 ounces/110g. One stick also contains 8 tablespoons and for convenience the packaging is marked with the tablespoon measures. Each tablespoon weighs 1/2 ounce which we usually equate to a metric weight of 15g.

BaZmO* · 08-05-2017 11:35AM

rubadub wrote: »

Have you a link to it? I rarely use US recipes since you inherently cannot follow volumetric amounts exactly, i.e. 500ml of airy flour weighs less than 500ml of compacted flour, some people in the US cannot even get their head around it, I saw lots of angry discussion on a youtube video of gordon ramsay cooking rice.

This is one I use

which seemed like a lot of salt to me, its a "no knead" recipe so low in yeast.

https://www.facebook.com/buzzfeedtasty/videos/1908310866088220/

I think it might've been a typo. TBSP shown instead of TSP. Although it's hard to see in the video as he dumps it in quite quickly

rubadub · 08-05-2017 12:11PM

BaZmO* wrote: »

https://www.facebook.com/buzzfeedtasty/videos/1908310866088220/

I think it might've been a typo. TBSP shown instead of TSP.

Yeah seems its a typo. He had 3.5 cups of flour and 2TBSP, while the one I linked (and was quite salty) is 3.75cups flour and 2TSP.

Google says 1 TBSP is 17g, and 1TSP is 5.7g

in the comments. 1 guy says 2TBSP is correct, but then goes on to say 2TBSP is 15g, this is why I avoid recipes like this!

Susan Richmond I would think that would be 2 tsp salt & not 2 TBSP!! Even that might be a little salty! I've make pizza just like this in a cast iron skillet all the time & it turns out fanastic. I don't broil mine, though. Once I cook and flip the dough in the pan and then add the ingredients for the pizza , I then put it in the highest oven setting (like 450 degrees) & cook it for about eight minutes. I'll have to try broiling it next time. We live one hour away from any restaurant so it's as close to the real thing as we can get.
LikeShow more reactions ? Reply ? 3 ? April 19 at 10:36pm ? Edited
Alyssa Jeffas
Alyssa Jeffas It's correct. Salt helps balance a dough. Sugar makes the yeast grow, but the salt as well helps out the baking with the yeast and prevents over proofing. Breads need a lot of balance. I've gone and used as much as 30 grams in school which at first you may think is very crazy, but once you taste the bread you'll understand how the science works!
LikeShow more reactions ? Reply ? 2 ? April 20 at 2:33am
Suad Vilić
Suad Vilić 2 and not 2? Can' t have them both ways!
LikeShow more reactions ? Reply ? April 20 at 5:10am
Susan Richmond
Susan Richmond You simply cannot have two TABLESPOONS of salt for 3 1/2 cup of flour. That's what the recipe called for. You can try both as an experiment & see.
LikeShow more reactions ? Reply ? 1 ? April 20 at 12:37pm
Alyssa Jeffas
Alyssa Jeffas 3 1/2 cups of flour is roughly 500 grans of flour. For 500 grams of flour I have used 15 grams of salt in school. And nothing was over salted. 15 grams is TWO tablespoons.
LikeShow more reactions ? Reply ? April 28 at 3:23pm
Susan Richmond
Susan Richmond I think it would be a fun experiment to try it both ways!
LikeShow more reactions ? Reply ? April 28 at 7:58pm
Angela Kaas Gershman
Angela Kaas Gershman I made it following the recipe and questioned the salt amount, but added the 2 tbsp anyway. In the end, the crust was way too salty for pizza dough. There some error to the salt amount. Definitely add less, tho I am not sure what that is.

Maree Chrystal I made two batches using your exact recipe... neither rised. A friend then said reduce salt to 1 teaspoon and it rised this time.

rubadub · 08-05-2017 12:39PM

testing out my google skills I found the recipe again by the same chef.

from the link in your video
https://www.buzzfeed.com/scottloitsch/you-can-make-homemade-pizza-margherita-just-like-mario?utm_term=.fbKo3KrLp#.hxAbArwKV

DOUGH

1 ? cups warm water (95˚F)

1 (? ounces) packet active dry yeast

1 ? teaspoons sugar

3 ? cups ?00? flour (or all-purpose if you can?t find ?00?), plus more for dusting

2 tablespoons salt

? cup extra virgin olive oil

http://mynorth.com/northern-michigan-recipes/mario-batalis-pizza-margherita-d-o-p/

The recipe was first featured in Batali?s 2010 cookbook, Molto Gusto.

For Dough

1 ? cups warm water (95?)
1 ?-ounce package active dry yeast
1 ? teaspoons sugar
3 ? cups of ?00? flour
Scant 2 tablespoons salt
? cup extra virgin olive oil
Semolina for dusting

and then searching WTF is meant by "scant" one baker who has books out

A scant tablespoon of salt is one where the salt doesn't come all the way to the top in the tablespoon measure?just a little less than a full tablespoon

Dial Hard · 08-05-2017 01:43PM

rubadub wrote:

and then searching WTF is meant by "scant" one baker who has books out

That's a fairly common term in cooking and baking, to be fair. Spoonfuls of anything can be scant, level or heaped*.

*Which Americans for some reason insist on referring to as "heaping" and it drives the grammarian in me absolutely scatty.

rubadub · 08-05-2017 02:12PM

Dial Hard wrote: »

That's a fairly common term in cooking and baking, to be fair. Spoonfuls of anything can be scant, level or heaped*.

Now you say it I think I heard Mary Berry say it, but I have not seen it in any recipes I read before, maybe since I would have immediately stopped reading if there was any vague stuff in them.

I imagine 2 scant tablespoons could have been described in teaspoons.

this one is saying less, but then says level.
https://www.cookipedia.co.uk/recipes_wiki/Scant_(cookery_term_meaning)

Scant (cookery term meaning)

A scant tablespoon measure
A scant tablespoon measure
Scant means: little, very little, few, little, slight.

As a culinary term when referred to in a recipe it means not quite up to the described measure.

Eg: A scant teaspoon of salt - A level teaspoon of salt, certainly no more

https://www.quora.com/What-does-it-mean-when-a-recipe-calls-for-a-scant-of-something

What does it mean when a recipe calls for a "scant" of something?

-It means the recipe writer didn't take their job seriously enough.

-A scant is a smidgen and a half.

oscarBravo · 08-05-2017 02:14PM

I was so tempted once to buy a set of tiny measuring spoons - a pinch, a smidge, a hint...

Loire · 09-05-2017 12:29PM

Went to both Tesco and Aldi yest and both were a bit hit & miss, so I was thinking last night of starting a "Supermarkets: The Good, The Bad and The Ugly" type thread focusing on food related purchases. At least then the supermarkets might get some feedback and pull up their socks. Anyone this it would be worthwhile?

The General Chat Thread

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