Advertisement
Help Keep Boards Alive. Support us by going ad free today. See here: https://subscriptions.boards.ie/.
https://www.boards.ie/group/1878-subscribers-forum

Private Group for paid up members of Boards.ie. Join the club.
Hi all, please see this major site announcement: https://www.boards.ie/discussion/2058427594/boards-ie-2026

The General Chat Thread

1…282283285287288…331

Comments

  • #8522
    sammyjo90
    Registered Users, Registered Users 2 Posts: 13,311 ✭✭✭✭sammyjo90


    I love mint. Sweet or savory i'll have it.


  • #8523
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators, Paid Member Posts: 12,980 Mod ✭✭✭✭igCorcaigh


    sammyjo90 wrote: »
    I love mint. Sweet or savory i'll have it.

    Me too, try fried tomatoes with fresh mint.

    Having said that, the worst soup I ever had was a veg soup that tasted of bubblegum.


  • #8524
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    Tesco's celeriac has gotten ridiculously small in the last couple of weeks - they are normally around about the same size as a swede but the last batch I saw were, without exaggeration, smaller than my fist! They are sold by the unit, not by weight so the little ones are very expensive.

    I just want to make a big pile of celeriac rosti :(


  • #8525
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    Found Thai fish cakes in Aldi last week, and we had them yesterday evening. They were amazing, oozing of lemongrass. We don't get it, lemongrass, as I feel we wouldn't use it all, before it goes off. I hope they don't disappear off the shelf before Christmas, as I can't wait to have them again.


  • #8526
    Cedrus
    Registered Users, Registered Users 2 Posts: 1,429 ✭✭✭Cedrus


    BaZmO* wrote: »
    What is the deal with people hanging cooking utensils and even pots and pans over their cookers (hob top) in fancy kitchen?! I’m sure it looks fantastic in an Instagram post but surely they get manky when cooking?

    It's all about rotation, never put the stuff you don't use often up there, you can reach up and grab the next pot while you're stirring something, and it definitely beats going to the pot drawer/cupboard in a mad rush only to realise that the one you not just want but REALLY NEED is actually in the dishwasher/freezer/utility room sink or on the patio soaking out the burnt bottom.


  • Advertisement
  • #8527
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Reporting back on the spiced apple chutney I made in September: https://www.boards.ie/vbulletin/showpost.php?p=104689606&postcount=8348

    I opened a jar this morning and it's delicious - I was a bit dubious because of the spices but it's great. It's like a savoury, tangy mincemeat flavour. It will be perfect with turkey and ham and cheese :)


  • #8528
    [Deleted User]
    Posts: 2,645 ✭✭✭ [Deleted User]


    I didn't go with your recipe in the end Dizzy, I was afraid that the cumin would ruin it for me as that's one spice I really don't like. So I made up my own recipe, which has turned out beautifully. It's got a real kick, so anyone who doesn't like a lot of heat should halve or omit the chilli! This is rich and delicious.

    This made 9 jars, odd sizes.

    3.5 kg cooking apples, peeled and chopped (weight before peeling)
    2 onions, chopped
    2 cloves garlic, minced
    500g raisins
    The finely chopped peel and juice of one lemon
    2 tablespoons olive oil
    2 cups sugar
    1 cup vinegar (apple cider or white wine)
    3 teaspoons salt
    2 heaped tablespoons cinnamon
    1 heaped tablespoon mixed spice
    4 teaspoons chilli flakes

    Fry onions in olive oil until soft. Add remaining ingredients. Stir. Pressure cook for 20 mins (or simmer for an hour). Reduce to thicken. Decant into hot jars.


  • #8529
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators, Paid Member Posts: 12,980 Mod ✭✭✭✭igCorcaigh


    Mystery Egg wrote: »
    I didn't go with your recipe in the end Dizzy, I was afraid that the cumin would ruin it for me as that's one spice I really don't like. So I made up my own recipe, which has turned out beautifully. It's got a real kick, so anyone who doesn't like a lot of heat should halve or omit the chilli! This is rich and delicious.

    This made 9 jars, odd sizes.

    3.5 kg cooking apples, peeled and chopped (weight before peeling)
    2 onions, chopped
    2 cloves garlic, minced
    500g raisins
    The finely chopped peel and juice of one lemon
    2 tablespoons olive oil
    2 cups sugar
    1 cup vinegar (apple cider or white wine)
    3 teaspoons salt
    2 heaped tablespoons cinnamon
    1 heaped tablespoon mixed spice
    4 teaspoons chilli flakes

    Fry onions in olive oil until soft. Add remaining ingredients. Stir. Pressure cook for 20 mins (or simmer for an hour). Reduce to thicken. Decant into hot jars.

    That would make a nice Christmas present for my mum, thanks Egg.


  • #8530
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Has anybody ever made Empire Pie? It’s essentially a spiced Shepherds Pie. M&S make one (which apparently caused a bit of controversy) and its absolutely delicious. I think I’ll try and bodge together a version of the recipe during the week, unless I can find a decent recipe.


  • #8531
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    BaZmO* wrote: »
    Has anybody ever made Empire Pie? It’s essentially a spiced Shepherds Pie. M&S make one (which apparently caused a bit of controversy) and its absolutely delicious. I think I’ll try and bodge together a version of the recipe during the week, unless I can find a decent recipe.

    I've never even heard of it but it sounds really nice. I'd love to hear how it turns out.


  • Advertisement
  • #8532
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    BaZmO* wrote: »
    Has anybody ever made Empire Pie? It’s essentially a spiced Shepherds Pie. M&S make one (which apparently caused a bit of controversy) and its absolutely delicious. I think I’ll try and bodge together a version of the recipe during the week, unless I can find a decent recipe.

    From the sound of it, it's keema mattar turned into a shepherd's pie kind of thing, and keema mattar is very easy to make and very very delicious, and there are loads of recipes for it online :).


  • #8533
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    So I made it last night/tonight. I made the mince part last night and then put it together with potatoes tonight. It was absolutely gorgeous.

    434123.jpg

    I pretty much made it up as I went along. Minced lamb meat, chopped onions, grated carrots, frozen peas, garam masala, medium curry powder, beef stock, brown sauce, chopped coriander, and mango chutney.

    For the potatoes I just chopped them into cubes and par boiled them (probably a little too long!) and added butter, turmeric, s&p, and onion seeds.


  • #8534
    Lady Haywire
    Registered Users, Registered Users 2 Posts: 5,174 ✭✭✭Lady Haywire


    That looks divine!! Great, now I need a BaZmO* for Christmas :pac:


  • #8535
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    Now, now! A BaZmO* is for life - not just for Christmas. :D


  • #8536
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators, Paid Member Posts: 12,980 Mod ✭✭✭✭igCorcaigh


    Looks delicious BaZmO*! Nice sprinkling of onion seeds too, I love them!

    BTW, Tesco do panchpooran (sp?) that is amazing, better than the east end version IMHO.

    Edit: Nice tip with the brown sauce! I don't think it's ever been in my cupboard, but I might have a use for it now.


  • #8537
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    The Hill Billy wrote: »
    Now, now! A BaZmO* is for life - not just for Christmas. :D

    :D


  • #8538
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Lady Haywire wrote: »
    That looks divine!! Great, now I need a BaZmO* for Christmas :pac:

    You'll have to settle for his legendary stuffing balls :D

    https://www.boards.ie/vbulletin/showthread.php?t=2056772901


  • #8539
    Lady Haywire
    Registered Users, Registered Users 2 Posts: 5,174 ✭✭✭Lady Haywire


    Dizzyblonde wrote: »
    You'll have to settle for his legendary stuffing balls :D

    https://www.boards.ie/vbulletin/showthread.php?t=2056772901

    Oh I made them last year and they went down a treat. Definitely on the to-do list in the coming weeks to freeze.


  • #8540
    tickingclock
    Registered Users, Registered Users 2 Posts: 845 ✭✭✭tickingclock


    Airfryers
    I've just reserved one in Argos. It's 2.2l. I'm always thinking about one. Are the worth it? It use my oven and hob for most cooking. What do people use them.fod that they wouldn't use an oven or hob for? Any advice or information would be great please?


  • #8541
    arian
    Registered Users, Registered Users 2 Posts: 220 ✭✭arian


    tickingclock wrote: »
    Airfryers
    I've just reserved one in Argos. It's 2.2l. I'm always thinking about one. Are the worth it? It use my oven and hob for most cooking. What do people use them.fod that they wouldn't use an oven or hob for? Any advice or information would be great please?

    Everything you need to know (and more :) )
    https://www.boards.ie/vbulletin/showthread.php?t=2057063796


  • Advertisement
  • #8542
    [Deleted User]
    Posts: 17,735 ✭✭✭✭ [Deleted User]


    I've just had lunch but I feel very hungry again after reading this: https://www.irishtimes.com/life-and-style/food-and-drink/skip-the-turkey-and-give-thanks-with-american-diner-food-1.3301080


  • #8543
    Whispered
    Registered Users, Registered Users 2 Posts: 14,772 ✭✭✭✭Whispered


    Thinking of buying this. It's €40. Does that seem a good price?
    Are they worth it? I've never made pizza dough before, so is it worth my while practising a few times to see if I can get the hang of decent dough before shelling out on something like a pizza stone?

    442-5749555-AYM306M.jpg


  • #8544
    Toto Wolfcastle
    Registered Users, Registered Users 2 Posts: 25,005 ✭✭✭✭Toto Wolfcastle


    We have two pizza stones and they do a great job but you don’t need to spend €40 on one. You might find one in TK Maxx or Debenhams has one for €22.50.


  • #8545
    TICKLE_ME_ELMO
    Moderators, Arts Moderators Posts: 24,016 Mod ✭✭✭✭TICKLE_ME_ELMO


    I make pizza quite a lot and I find the chip crisper type pans are perfectly acceptable for making pizza. They do round ones in HomeStore and More for a couple of €.
    If you don't want to shell out on a stone right away it might be an idea to get one of them instead.


  • #8546
    kimokanto
    Registered Users, Registered Users 2 Posts: 851 ✭✭✭kimokanto


    Whispered wrote:
    Thinking of buying this. It's €40. Does that seem a good price? Are they worth it? I've never made pizza dough before, so is it worth my while practising a few times to see if I can get the hang of decent dough before shelling out on something like a pizza stone?


    I bought a box of unglazed terra-cotta tiles in B&Q for around €20 & they work great for bread/pizza.
    As regards pizza dough I find a long slow ferment in the fridge gives that depth of flavour & use only a small amount of yeast -or for ultimate go for sourdough.


  • #8547
    TICKLE_ME_ELMO
    Moderators, Arts Moderators Posts: 24,016 Mod ✭✭✭✭TICKLE_ME_ELMO


    Was watching Paul Hollywood last night and he made a pizza using strong white bread flour and he left it to rise for 12 hours!

    He said it was a recipe he picked up in Venice but I wasn't impressed with the finished product.

    I always use the '00' flour, sometimes it just says pasta flour on it. It gives a really thin base and when the crust bubbles up there's just air in it rather than fluffy bread. Depends on your personal preferences, obviously.

    My tips - turn your oven up as high as it will go, make sure it's really really hot and then your pizza should only take a few minutes to cook.
    The cheaper mozzarella balls work better than the expensive ones as they don't have as much moisture in them.
    Polenta is a good thing to use when shaping the risen dough. Stops it sticking to surfaces but doesn't change the texture like using flour might. Unless of course you're able to do the flip it in the air and spin it around thingy, in which case you probably don't need tips.

    Here's one I made recently....


  • #8548
    TICKLE_ME_ELMO
    Moderators, Arts Moderators Posts: 24,016 Mod ✭✭✭✭TICKLE_ME_ELMO


    And another. Quite proud of them, I must say :)


  • #8549
    vicwatson
    Registered Users, Registered Users 2 Posts: 28,404 ✭✭✭✭vicwatson


    Whispered wrote: »
    Thinking of buying this. It's €40. Does that seem a good price?
    Are they worth it? I've never made pizza dough before, so is it worth my while practising a few times to see if I can get the hang of decent dough before shelling out on something like a pizza stone?

    442-5749555-AYM306M.jpg

    €40 is expensive, i got a Jamie Oliver one with a "free" cutter for €20 in Meadows and Byrne a while back.


  • #8550
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    Keep an eye out in Aldi too; we got an earthenware platter there last year that is the perfect size and shape for a pizza, I think it was originally sold as abread-baking platter. Needed serious oiling and seasoning when it was new though - it was very porous and 'sticky' at first.


  • Advertisement
  • #8551
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    B0jangles wrote: »
    Keep an eye out in Aldi too; we got an earthenware platter there last year that is the perfect size and shape for a pizza, I think it was originally sold as abread-baking platter. Needed serious oiling and seasoning when it was new though - it was very porous and 'sticky' at first.

    Oiling? Does that not defeat the purpose?


This discussion has been closed.
Advertisement