The General Chat Thread

kylith · 12-08-2017 02:17PM

Good idea for the future! When I use cream I generally only want a drop. Making butter or freezing it might be the way to go.

Whispered · 12-08-2017 06:30PM

I popped into tesco today and their reduced fridge had loads of fish in it. I got 8 fresh salmon fillets for €9. Separated and in the freezer, will get a few nice dinners out of them. I usually bake them in foil with lemon, parsley and butter - any other suggestions?

fussyonion · 12-08-2017 07:48PM

Whispered wrote: »

I popped into tesco today and their reduced fridge had loads of fish in it. I got 8 fresh salmon fillets for €9. Separated and in the freezer, will get a few nice dinners out of them. I usually bake them in foil with lemon, parsley and butter - any other suggestions?

You could flake a few and mix with mashed potatoes and finely chopped spinach, a squeeze of lemon and some herbs, dip in beaten egg and dredge in breadcrumbs and fry them? (Fishcakes obviously, lol!)

The Black Oil · 13-08-2017 12:39PM

Haven't dropped in here since May, or thereabouts. All caught up now. Revisiting the Cork market is a must...

RasTa · 13-08-2017 02:55PM

Farting about making a lemon drizzle and laughing at the fact my new scales tells the temp.

sporina · 13-08-2017 08:29PM

can mushrooms be put in freezer? have some left over and no use for them in the next few days

dee_mc · 13-08-2017 09:04PM

You'd need to blanch them first, or what I've done is to sautee them before freezing. They're pretty much the same reheated from frozen as they are cooked from fresh.

fussyonion · 13-08-2017 11:21PM

I'm going to do some barbecue flavour chicken wings next weekend. Does anyone have a relatively easy barbecue sauce recipe?

I've looked online but some of the recipes require a LOT of ingredients and I couldn't be arsed.

I have a pretty well stocked spice and herb drawer and the usual garlic and condiments, so does anyone have a good recipe for me?
Thanks!!

The Hill Billy · 14-08-2017 01:40AM

Do a search for Donal Skehan's NEW BBQ sauce. I've used it a few times & it is bloody great.

Gloomtastic! · 14-08-2017 02:26AM

fussyonion wrote: »

I'm going to do some barbecue flavour chicken wings next weekend. Does anyone have a relatively easy barbecue sauce recipe?

I've looked online but some of the recipes require a LOT of ingredients and I couldn't be arsed.

I have a pretty well stocked spice and herb drawer and the usual garlic and condiments, so does anyone have a good recipe for me?
Thanks!!

My favourite BBQ sauce (and the kids), is in proportion:

1 cup Tomato Ketchup
1/2 cup Dark Brown Sugar
1 Tbsp Worcestershire Sauce
1 Tbsp Cider Vinegar
2 Tsp Smoked Paprika
(2 Tsp Cayennne Pepper if you want spicy).

Through then all in a small pot and heat 'till sugar is dissolved.

You can use this as a marinade, a coating or a dip.

If using as a coating I recommend brushing your wings every 10 minutes and returning to a hot oven for about an hour in total (6 brushes). The sauce caramelises and forms a thick coating on the wings that will be delicious.

sporina · 14-08-2017 11:02AM

Whispered wrote: »

I popped into tesco today and their reduced fridge had loads of fish in it. I got 8 fresh salmon fillets for €9. Separated and in the freezer, will get a few nice dinners out of them. I usually bake them in foil with lemon, parsley and butter - any other suggestions?

tbh i would be very dubious about freezing fish that was bought from the reduced to clear section; fish should really only be frozen at its freshest.. or soon after - but defo not at end of shelf life.
if you froze it on the date its use by is up then i would not use it.. i could go into the science of it but its very long..

There are not many foods that can be frozen at the end of their shelf life.. meat is a no no and fish a definite no.

I wouldn't risk it - some would...

Dizzyblonde · 14-08-2017 06:45PM

The Hill Billy wrote: »

Do a search for Donal Skehan's NEW sauce. I've used it a few times & it is bloody great.

Found it - it looks amazing

https://www.rte.ie/lifestyle/recipes/2013/0327/744431-sticky-barbeque-spare-ribs/

Gloomtastic! · 14-08-2017 07:09PM

Sweet & sour jellyfish anyone?

http://m.independent.ie/world-news/and-finally/why-we-all-need-to-start-eating-jellyfish-according-to-this-scientist-36030880.html

The Hill Billy · 14-08-2017 07:18PM

Dizzyblonde wrote: »

Found it - it looks amazing

https://www.rte.ie/lifestyle/recipes/2013/0327/744431-sticky-barbeque-spare-ribs/

That's the one. Does what it says on the tin.

RasTa · 14-08-2017 07:23PM

I can't buy anything or do anything Skehan related. I almost bought a going out of date pie of his for €1 in Dunnes but had to put it back at the checkout when I saw his stupid grin smiling at me.

The Hill Billy · 14-08-2017 07:41PM

Your loss. That BBQ sauce is the mutt's nuts.

the beer revolu · 15-08-2017 10:14AM

RasTa wrote: »

I can't buy anything or do anything Skehan related. I almost bought a going out of date pie of his for €1 in Dunnes but had to put it back at the checkout when I saw his stupid grin smiling at me.

What a smart reason to avoid recipes and products!

the beer revolu · 15-08-2017 10:15AM

Gloomtastic! wrote: »

Sweet & sour jellyfish anyone?

http://m.independent.ie/world-news/and-finally/why-we-all-need-to-start-eating-jellyfish-according-to-this-scientist-36030880.html

I really like jelly fish. Got it ready to eat from an Asian market (had it with chilli and cucumber) and at a wedding in Singapore.

RasTa · 15-08-2017 10:23AM

the beer revolu wrote: »

What a smart reason to avoid recipes and products!

Thanks! Having never worked in a restaurant and no formal cooking training I'll leave his recipes alone.

He did study media at DBS and does have a good marketing ability which has landed him in the media spotlight.

I'll leave him to chop parts of his body off on live TV.

Toto Wolfcastle · 15-08-2017 10:30AM

I love Donal Skehan. His enthusiasm for food is completely infectious. Any of his recipes that I've tried have been delicious and I don't think you need formal training or to have worked in a restaurant to come up with recipes that work. We've all eaten crap food made by trained chefs in restaurants.

Avada · 15-08-2017 10:33AM

RasTa wrote: »

Thanks! Having never worked in a restaurant and no formal cooking training I'll leave his recipes alone.

He did study media at DBS and does have a good marketing ability which has landed him in the media spotlight.

I'll leave him to chop parts of his body off on live TV.

I did work in restaurants and have formal training and I think his pies are delicious

RasTa · 15-08-2017 10:44AM

Yeah I met the man who runs his pie business at a beer festival. I think chef Adrian will be on my rardar next

fussyonion · 15-08-2017 12:03PM

The Hill Billy wrote: »

Do a search for Donal Skehan's NEW BBQ sauce. I've used it a few times & it is bloody great.

Looks amazing. Thank you!

the beer revolu · 15-08-2017 12:04PM

For me, a recipe either works or doesn't, is to my taste or isn't. I couldn't give a flying toss who's written it.

I might shy away from a certain writers whose recipes I've found poor. I totally get not watch a TV show hosted by someone you find irritating but dismissing a recipe because you find the author irritating?? I really don't get that.

For the record, I think DS's recipes look good.

fussyonion · 15-08-2017 12:04PM

Gloomtastic! wrote: »

My favourite BBQ sauce (and the kids), is in proportion:

1 cup Tomato Ketchup
1/2 cup Dark Brown Sugar
1 Tbsp Worcestershire Sauce
1 Tbsp Cider Vinegar
2 Tsp Smoked Paprika
(2 Tsp Cayennne Pepper if you want spicy).

Through then all in a small pot and heat 'till sugar is dissolved.

You can use this as a marinade, a coating or a dip.

If using as a coating I recommend brushing your wings every 10 minutes and returning to a hot oven for about an hour in total (6 brushes). The sauce caramelises and forms a thick coating on the wings that will be delicious.

This looks the biz. Thank you!

beertons · 19-08-2017 09:49AM

What do you think? http://pin.it/YMIVvun

Looking up burger toppings, found this. Ya have to click the audio thing at the side. It's so funny. Having a burger day tomorrow, on account of the big grill festival on. I'm having onion rings, peanut butter and a fried egg on one of mine. My belly is going to be so big.

Gloomtastic! · 19-08-2017 10:19AM

Managed to blag myself a place in the Hot Wing eating competition at the Big Grill Festival. (There's a limit of 12 entrants) :eek:

I'm bringing a spare toilet roll and a few bottles of yogurt drink for afterwards but anyone got any tips to get through this????

beertons · 19-08-2017 10:29AM

Gloomtastic! wrote: »

Managed to blag myself a place in the Hot Wing eating competition at the Big Grill Festival. (There's a limit of 12 entrants) :eek:

I'm bringing a spare toilet roll and a few bottles of yogurt drink for afterwards but anyone got any tips to get through this????

I don't know where I heard this, but don't lick your lips. Maybe it was triple D on the food network. Also, best of luck.

Dizzyblonde · 19-08-2017 11:09AM

Gloomtastic! wrote: »

Managed to blag myself a place in the Hot Wing eating competition at the Big Grill Festival. (There's a limit of 12 entrants) :eek:

I'm bringing a spare toilet roll and a few bottles of yogurt drink for afterwards but anyone got any tips to get through this????

Have a snowball in the freezer for your trip to the loo later in the night

Actually, maybe something like a Strepsil or a throat spray or even sucking on ice might numb your mouth beforehand? Might just make you feel sick with the flavour mix though...

Other than that I have no tips, but very best of luck!

rubadub · 19-08-2017 01:20PM

Gloomtastic! wrote: »

Managed to blag myself a place in the Hot Wing eating competition at the Big Grill Festival. (There's a limit of 12 entrants) :eek:

Loads of pages online about it. There is a youtube video of previous ones at that festival, seems it is a heat contest rather than quantity.

Some tips seemed obvious enough, e.g. eating loads of antacids beforehand, but vaseline on your lips. One was saying to let them cool down, so as not to burn your mouth and be screwed from the start. The best tip I saw was to not eat them off the wing, but to pick the meat off them, this way you can pass them into your mouth without touching your lips, which as said before is a big no-no.

I would be doing both, strip them off the bones not eating any. So you would have a pile of meat which has cooled down a lot. I often strip meat off wings to cool them down. I would spread them all out so they cool faster too. When all done I would lash them all down ASAP, so you only have a short time experiencing all the heat.

Others were saying to line your stomach with bananas

The General Chat Thread

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