The General Chat Thread

Dial Hard · 07-01-2018 05:06PM

beertons wrote:

I have it in my head I want to try making meatloaf.

It's the easiest thing in the world to make. Also excellent in a sandwich the next day, thinly sliced with cheddar and Branston pickle.

I might have to make it myself this week!

beertons · 07-01-2018 06:15PM

Fire up your go to recipe so. Meal plan done for this week, so it won't be tried till next Saturday

Dial Hard · 08-01-2018 10:12AM

beertons wrote: »

Fire up your go to recipe so. Meal plan done for this week, so it won't be tried till next Saturday

I do a slightly Italian-ised one.

750g round mince
1 egg, beaten
1 slice of bread, blitzed into breadcrumbs
50g grated parmesan
2 tbs tomato puree
1 tbs ketchup (yes!)
Heaped tsp each dried oregano & basil
3 cloves garlic, grated or crushed
Pepper (no salt, the puree & parmesan are salty enough)

Mix everything together really well and press into a 9" loaf tin. Cover loosely with foil and bake in an oven preheated to 180C for an hour, taking the foil off for the last 20 minutes.

beertons · 08-01-2018 06:29PM

Awh yeah DH, that'll get me on the way. I might cut a few bits of cheese down the middle, in long rectangles, and have a bit of melted goodness oozing out of it too.

Gloomtastic! · 09-01-2018 12:19PM

Anyone use those toasted sandwich pockets? Do you butter the bread on the inside or outside?

09-01-2018 12:37PM

Gloomtastic! wrote: »

Anyone use those toasted sandwich pockets? Do you butter the bread on the inside or outside?

Inside. You make your sandwich as normal, then pop it in the bag and into the toaster. They're a lifesaver in workplaces with very few cooking facilities.

Gloomtastic! · 09-01-2018 12:58PM

Mystery Egg wrote: »

Inside. You make your sandwich as normal, then pop it in the bag and into the toaster. They're a lifesaver in workplaces with very few cooking facilities.

That's what I thought but Mrs G! proceeded to tell me this morning that I was doing it wrong! (Anyone know a good cure for a bitten tongue?)

Kat1170 · 09-01-2018 02:17PM

Gloomtastic! wrote: »

That's what I thought but Mrs G! proceeded to tell me this morning that I was doing it wrong! (Anyone know a good cure for a bitten tongue?)

The bags are just for holding your sandwich together while it toasts vertically in a toaster so butter inside same as a grill.
I'd always butter the outside if using a George or a Toasted Sandwich Maker.

kylith · 10-01-2018 12:43AM

Gloomtastic! wrote: »

That's what I thought but Mrs G! proceeded to tell me this morning that I was doing it wrong! (Anyone know a good cure for a bitten tongue?)

Kat1170 wrote: »

The bags are just for holding your sandwich together while it toasts vertically in a toaster so butter inside same as a grill.
I'd always butter the outside if using a George or a Toasted Sandwich Maker.

Yep. You butter the outside if it's going in a toastie maker

Dial Hard · 10-01-2018 08:05AM

kylith wrote:

Yep. You butter the outside if it's going in a toastie maker

Or on the pan or under the grill!

We had a sandwich maker in my last job and hardly anyone buttered the outside of theirs. Amateurs.

Bassfish · 10-01-2018 12:22PM

Does anyone know if beef dripping goes off after being open for a few weeks? I got it for doing the roast spuds Xmas day and they turned out gorgeous. I only used quarter of the block so I've had it wrapped in tin foil in the fridge since. Was thinking of making some chips with it at the weekend.
Usually I trust my nose but dripping has a bit of an odd smell anyway.

B0jangles · 10-01-2018 12:28PM

In my experience, the only problem with having hard fat like beef dripping in the fridge for a while is that unless it's very well-contained in something that has no odour of its own, it absorbs flavours from everything around it - mine was in a plastic tub and after a (long) while, it developed a plasticky smell so I got rid of it.

the beer revolu · 10-01-2018 12:44PM

Bassfish wrote: »

Does anyone know if beef dripping goes off after being open for a few weeks? I got it for doing the roast spuds Xmas day and they turned out gorgeous. I only used quarter of the block so I've had it wrapped in tin foil in the fridge since. Was thinking of making some chips with it at the weekend.
Usually I trust my nose but dripping has a bit of an odd smell anyway.

Melt some and see how it smells.
I'd imagine that it is absolutely fine.

kimokanto · 10-01-2018 01:21PM

the beer revolu wrote:

Melt some and see how it smells. I'd imagine that it is absolutely fine.

I am a great believer in using the smell test. That's part of what our senses were intended for, gauging the integrity of our food.

Bassfish · 10-01-2018 02:57PM

kimokanto wrote: »

the beer revolu wrote:

Melt some and see how it smells. I'd imagine that it is absolutely fine.

I am a great believer in using the smell test. That's part of what our senses were intended for, gauging the integrity of our food.

Ya I usually have a good nose for things but dripping has quite a strong smell anyway. I'll melt a bit and see how I get on. If it's all good I might chance battering some fish too

_Dara_ · 11-01-2018 08:04AM

Dial Hard wrote: »

We had a sandwich maker in my last job and hardly anyone buttered the outside of theirs. Amateurs.

Yes, it's a must for sandwich toasters. And all it needs is a thin scraping to aid browning. Too much butter on the outside and it's too greasy.

I find cheese toasties made in the pan far too greasy. Some alchemy happens even if you don't use much butter or oil. I've never liked them. In a sandwich toaster preferably or under a grill.

kylith · 12-01-2018 01:54PM

Himself, a non-dairy vegetarian, is away tonight so I'm trying to decide what to have for dinner, now I can have whatever I want. I'm paralysed by choice.

the beer revolu · 12-01-2018 03:13PM

kylith wrote: »

Himself, a non-dairy vegetarian, is away tonight so I'm trying to decide what to have for dinner, now I can have whatever I want. I'm paralysed by choice.

Rare steak!

Dial Hard · 12-01-2018 03:14PM

kylith wrote: »

Himself, a non-dairy vegetarian, is away tonight so I'm trying to decide what to have for dinner, now I can have whatever I want. I'm paralysed by choice.

the beer revolu wrote: »

Rare steak!

With blue cheese butter!

kylith · 12-01-2018 04:10PM

Mmmm, tempting. I'm also thinking of ordering some sushi. Mmmm, rainbow roll.

I'm tempted to so something creamy and cheesy, but I'm on a diet too so

Oooo, Or stroganoff!

kylith · 12-01-2018 11:55PM

the beer revolu wrote: »

Rare steak!

Dial Hard wrote: »

With blue cheese butter!

I went to M&S on my way home looking for inspiration and sirloin was in the meal deal, so I took it as a sign

autumnbelle · 16-01-2018 09:44AM

Got a lot of meat from sil last week. Have pheasant breasts out for tonight. Anyone got any good recipes? Does anyone know if it tastes very strong?
I was going to make thai curry or mayflower curry sauce

oscarBravo · 16-01-2018 10:22AM

It's a matter of personal taste, but I think it would be a shame to have tasty pheasant compete with strong curry flavours.

igCorcaigh · 16-01-2018 11:38AM

Nah, I wouldn't do pheasant curry either!

the beer revolu · 16-01-2018 11:40AM

autumnbelle wrote: »

Got a lot of meat from sil last week. Have pheasant breasts out for tonight. Anyone got any good recipes? Does anyone know if it tastes very strong?
I was going to make thai curry or mayflower curry sauce

If not hung for too long, pheasant isn't very strong or gamey.
I'd just wrap in streaky bacon and roast until just cooked through. Overcook pheasant breast and it will be very, very dry.

autumnbelle · 16-01-2018 11:47AM

Thanks! Will pick up streaky bacon. the person who gave the meat said its nice stirfried or in a curry. Must try it roasted would it take about the same length as chicken

the beer revolu · 16-01-2018 11:52AM

autumnbelle wrote: »

Thanks! Will pick up streaky bacon. the person who gave the meat said its nice stirfried or in a curry. Must try it roasted would it take about the same length as chicken

Yes, it will overcook in the same time that a chicken breast of the same size will!!;)

autumnbelle · 16-01-2018 12:50PM

the beer revolu wrote: »

Yes, it will overcook in the same time that a chicken breast of the same size will!!;)

So it takes about the same length of time to cook as chicken breast?

the beer revolu · 16-01-2018 01:19PM

autumnbelle wrote: »

So it takes about the same length of time to cook as chicken breast?

Yes, if similar size

_Dara_ · 17-01-2018 10:02AM

Is corned beef like spiced beef? I'm considering buying it to try but if it's like spiced beef, I'll pass. Not the biggest fan of the latter.

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