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The General Chat Thread

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Comments

  • #8102
    dudara
    Registered Users, Registered Users 2 Posts: 33,518 ✭✭✭✭dudara


    ArtyC wrote: »
    Anywhere I could buy adobo in Ireland ? I'm in Galway but have a sister in Dublin ...

    I haven't checked, but perhaps Picado Mexican shop?


  • #8103
    fussyonion
    Registered Users, Registered Users 2 Posts: 7,826 ✭✭✭fussyonion


    Just home from Spain and while eating out, we had salad a lot with those lovely mild white onions.

    I wanted to buy the same type so today I picked up a 3pack. They're large onions and the tag on the net said 'Mild Onions: suitable for cooking and eating raw'.
    Thought I was onto a winner

    However I had a slice earlier and they're strong!
    Definitely nothing like the ones I had in Spain.
    I soaked a peeled onion earlier in water thinking it might help but no, still strong!

    What onions should I be looking for?


  • #8104
    Lady is a tramp
    Closed Accounts Posts: 1,208 ✭✭✭Lady is a tramp


    fussyonion wrote: »
    Just home from Spain and while eating out, we had salad a lot with those lovely mild white onions.

    I wanted to buy the same type so today I picked up a 3pack. They're large onions and the tag on the net said 'Mild Onions: suitable for cooking and eating raw'.
    Thought I was onto a winner

    However I had a slice earlier and they're strong!
    Definitely nothing like the ones I had in Spain.
    I soaked a peeled onion earlier in water thinking it might help but no, still strong!

    What onions should I be looking for?

    If you're fussy about onions. :o

    The Lidl "Spanish onions" are lovely. Or the Supervalu ones are worth a try, too!


  • #8105
    fussyonion
    Registered Users, Registered Users 2 Posts: 7,826 ✭✭✭fussyonion


    Lady is a tramp wrote: »
    If you're fussy about onions. :o

    The Lidl "Spanish onions" are lovely. Or the Supervalu ones are worth a try, too!

    Haha! Thank you, will have a look in Lidl & Supervalu


  • #8106
    juke
    Registered Users, Registered Users 2 Posts: 1,673 ✭✭✭juke


    fussyonion wrote: »
    Just home from Spain and while eating out, we had salad a lot with those lovely mild white onions.

    I wanted to buy the same type so today I picked up a 3pack. They're large onions and the tag on the net said 'Mild Onions: suitable for cooking and eating raw'.
    Thought I was onto a winner

    However I had a slice earlier and they're strong!
    Definitely nothing like the ones I had in Spain.
    I soaked a peeled onion earlier in water thinking it might help but no, still strong!

    What onions should I be looking for?
    No idea. However, was listening to a lady talking about condiments on the radio on Sunday - and she mentioned adding a couple of drops of vinegar to raw onion to take away the sharpness - maybe red wine vinegar? (it was hot & I was out for run, so concentration was not the best :o)

    The show was on Newstalk, Bobby's Late Breakfast - I suspect the 2nd half.


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  • #8107
    fussyonion
    Registered Users, Registered Users 2 Posts: 7,826 ✭✭✭fussyonion


    juke wrote: »
    No idea. However, was listening to a lady talking about condiments on the radio on Sunday - and she mentioned adding a couple of drops of vinegar to raw onion to take away the sharpness - maybe red wine vinegar? (it was hot & I was out for run, so concentration was not the best :o)

    The show was on Newstalk, Bobby's Late Breakfast - I suspect the 2nd half.

    Ooh interesting. I'll try this tomorrow.
    Thanks!


  • #8108
    boodlesdoodles
    Registered Users, Registered Users 2 Posts: 569 ✭✭✭boodlesdoodles


    If you soak your chopped onions in lukewarm water for 10 mins or so, this also takes away the harsh tang.


  • #8109
    fussyonion
    Registered Users, Registered Users 2 Posts: 7,826 ✭✭✭fussyonion


    How long does it take to cook chicken breasts on the bone?
    Someone said 45mins but I dont know..I checked them after 45 mins and there's still pink.
    I have them on 180c fan.


  • #8110
    Murrisk
    Closed Accounts Posts: 889 ✭✭✭Murrisk


    fussyonion wrote: »
    How long does it take to cook chicken breasts on the bone?
    Someone said 45mins but I dont know..I checked them after 45 mins and there's still pink.
    I have them on 180c fan.

    I find in my oven, I need to give on the bone chicken breasts or chicken legs an hour and a quarter to an hour and a half at that temperature. I know that sounds like ages, but anything less will have pinkness in near the bone. At the times I've given, the meat is actually succulent and not overdone like I thought it would be the first time I gave them that time. It probaby depends on the oven.


  • #8111
    fussyonion
    Registered Users, Registered Users 2 Posts: 7,826 ✭✭✭fussyonion


    Murrisk wrote: »
    I find in my oven, I need to give on the bone chicken breasts or chicken legs an hour and a quarter to an hour and a half at that temperature. I know that sounds like ages, but anything less will have pinkness in near the bone. At the times I've given, the meat is actually succulent and not overdone like I thought it would be the first time I gave them that time. It probaby depends on the oven.

    Thanks a lot.
    No it doesnt sound a lot to me. I always wondered how some people say it only takes 45 mins cos I remember doing chicken thighs before and they were still pink after an hour.
    Thanks again.


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  • #8112
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    What weight are the breasts?


  • #8113
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    The Hill Billy wrote: »
    What weight are the breasts?

    +1, and I would not just read the packet. In tesco some of the bone-in breasts are much heavier than the packet weight. I flick through packs to find big ones, and to pick better looking ones if they are the same.

    I am usually using marinate so score them deeply like you would tandoori chicken.

    TandooriChicken-4.jpg?resize=368%2C245


  • #8114
    fussyonion
    Registered Users, Registered Users 2 Posts: 7,826 ✭✭✭fussyonion


    Oh I haven't a clue lads, got them in the butcher's.
    After 1hr 20 mins I stuck a thermometer in them and got a reading of 170F and they were done. Actually perfectly cooked, not dry as I worried they might be.


  • #8115
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    I posted this in the airfryer thread, but reckon most looking there might already have one...
    rubadub wrote: »
    The white philips manual one is £75 on amazon with free delivery, price will go up a little with irish vat applied.

    https://www.amazon.co.uk/dp/B006023RLQ/ref=twister_B006K0QAJO?_encoding=UTF8&th=1


  • #8116
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    juke wrote: »
    No idea. However, was listening to a lady talking about condiments on the radio on Sunday - and she mentioned adding a couple of drops of vinegar to raw onion to take away the sharpness - maybe red wine vinegar? (it was hot & I was out for run, so concentration was not the best :o)

    The show was on Newstalk, Bobby's Late Breakfast - I suspect the 2nd half.

    I love Spanish when I'm away on holidays. Such a lovely sweet flavour. Great in a salad.

    Soaking them in water with lemon juice and sugar is a trick I've learned from the in laws that works a treat.


  • #8117
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    Looking at Mary Berry on tv, I did not know she did "The Hamlyn All Colour Cookbook" I would have guessed it was various people doing it.

    I used to bake these brownies as a kid, think I knew the page number back then
    brownies.JPG

    EDIT: found a 2012 thread looking for that brownie recipe, and it's in it, thought it rang a bell, I was posting in it too

    http://www.boards.ie/vbulletin/showthread.php?t=2056741537

    I still cannot find a picture of the horrific cover that I remember


  • #8118
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    I've been ordered to get a spiraliser! :rolleyes::)

    Any recommendations please.....


  • #8119
    vicwatson
    Registered Users, Registered Users 2 Posts: 28,404 ✭✭✭✭vicwatson


    Gloomtastic! wrote: »
    I've been ordered to get a spiraliser! :rolleyes::)

    Any recommendations please.....

    Person in ALDI in front of me yesterday buying one, don't know when they were on special though


  • #8120
    fussyonion
    Registered Users, Registered Users 2 Posts: 7,826 ✭✭✭fussyonion


    Gloomtastic! wrote: »
    I've been ordered to get a spiraliser! :rolleyes::)

    Any recommendations please.....

    I'd advise you to get a decent one.
    My fella bought one for a tenner a few months back. Bloody thing doesn't spiralize anything. Just creates grated-type mush.


  • #8121
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,345 ✭✭✭✭Dial Hard


    vicwatson wrote:
    Person in ALDI in front of me yesterday buying one, don't know when they were on special though

    It was a good few weeks back alright but worth having a root.
    fussyonion wrote:
    I'd advise you to get a decent one. My fella bought one for a tenner a few months back. Bloody thing doesn't spiralize anything. Just creates grated-type mush.

    We have a little JML one that cost about that and it's grand. Not sure it would be up to a sweet potato but we only ever do courgettes and it's fine for them.


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  • #8122
    fussyonion
    Registered Users, Registered Users 2 Posts: 7,826 ✭✭✭fussyonion


    BaZmO* wrote: »
    I love Spanish when I'm away on holidays. Such a lovely sweet flavour. Great in a salad.

    Soaking them in water with lemon juice and sugar is a trick I've learned from the in laws that works a treat.

    Sorry I only saw this now.
    I'll try your method.
    I tried the vinegar one and the soaking it in water and it didn't work but I'll try the sugar and lemon :)


  • #8123
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    Another cherry bargain! tesco have 250g punnets of really lovely cherries for 1 euro at the moment, they are called Suntrail Farms picota cherries - get them before I buy them all :P


  • #8124
    Michellenman
    Registered Users, Registered Users 2 Posts: 11,195 ✭✭✭✭Michellenman


    Baked a quiche this afternoon and despite rolling my pastry thinly and blind baking for 10mins I still ended up with a soggy bottom. I've let it cool now and the filling is cooked to my liking so reluctant to throw it back in the oven, is there any salvaging it??


  • #8125
    Shenshen
    Registered Users, Registered Users 2 Posts: 9,453 ✭✭✭Shenshen


    Michellenman wrote: »
    Baked a quiche this afternoon and despite rolling my pastry thinly and blind baking for 10mins I still ended up with a soggy bottom. I've let it cool now and the filling is cooked to my liking so reluctant to throw it back in the oven, is there any salvaging it??

    Put it in a frying pan and put it on the hob at low temperature for a while?
    I've never done it so won't guarantee anything, but might be worth a try.


  • #8126
    Surreptitious
    Registered Users, Registered Users 2 Posts: 8,130 ✭✭✭Surreptitious


    B0jangles wrote: »
    Another cherry bargain! tesco have 250g punnets of really lovely cherries for 1 euro at the moment, they are called Suntrail Farms picota cherries - get them before I buy them all :P

    They're in Lidl but bought by weight so a little bit more expensive but worth it!


  • #8127
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I've been picking and cooking fruit this week - I've made raspberry jam, rhubarb & date chutney and red gooseberry jelly. Just a few pots of each because I only have one raspberry bush, two stools of rhubarb and two gooseberry bushes.

    IMG_2668.jpg


  • #8128
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Dizzyblonde wrote: »
    I've been picking and cooking fruit this week - I've made raspberry jam, rhubarb & date chutney and red gooseberry jelly. Just a few pots of each because I only have one raspberry bush, two stools of rhubarb and two gooseberry bushes.

    IMG_2668.jpg

    I'll bring the bread, who has the budda? :pac:


  • #8129
    Kat1170
    Registered Users, Registered Users 2, Paid Member Posts: 3,798 ✭✭✭Kat1170


    ^^^^

    ME !! :D:D:D

    ICantBelieveItsNotBuddha8-1.jpg


  • #8130
    Psychologeeee
    Registered Users, Registered Users 2 Posts: 234 ✭✭Psychologeeee


    Hi Dizzyblonde, where do you get the jars with the checkered lids?


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  • #8131
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Psychologeeee wrote: »
    Hi Dizzyblonde, where do you get the jars with the checkered lids?

    I get them from The Packaging Centre on the Naas Road. They only deliver to business addresses, but you can call in person too. I got the 283ml/12oz ones this time and they're a good size, but the range is huge. You can choose the colour lids you want:

    http://epackaging.ie/shop/283ml12oz-hexagonal-glass-jar-with-lid-7/


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