The General Chat Thread

BaZmO* · 08-03-2018 12:14PM

LirW wrote: »

Might be wrong, but I think Lidl has them when they have America weeks.

EDIT: The ones in the jar I mean.

\you can get the ones in the jars in most (if not all) supermarkets all year round.

LirW · 08-03-2018 12:27PM

Never had a look out for them since I'm mostly shopping in Lidl/Aldi but I'll definitely get some the next time in Tesco, I love them

silverharp · 09-03-2018 02:25PM

Is there anyway to add coconut flavour to a natural yoghurt ? Tesco have a coconut flavoured yoghurt own brand which I find very tasty but our local metro doesn't seem to stock it, would coconut flour work?

rubadub · 09-03-2018 02:32PM

silverharp wrote: »

Is there anyway to add coconut flavour to a natural yoghurt ? Tesco have a coconut flavoured yoghurt own brand which I find very tasty but our local metro doesn't seem to stock it, would coconut flour work?

You can see they use coconut cream powder. This can be got in asian shops. There is also coconut milk powder which would probably work. You could try coconut milk but I am not sure if it would go hard the moment it goes into cold yogurt.

https://www.tesco.ie/groceries/Product/Details/?id=271656356

there are 2 types of coconut flour, one is a baking substitute and low in fat, intended as a wheat flour replacement. The other is full fat floured coconut.

I have added the full fat flour to oats and yogurt before. It is still a bit grainy but nice.

BaZmO* · 09-03-2018 02:35PM

silverharp wrote: »

Is there anyway to add coconut flavour to a natural yoghurt ? Tesco have a coconut flavoured yoghurt own brand which I find very tasty but our local metro doesn't seem to stock it, would coconut flour work?

You can get flavour essence. Similar to this in the baking sections in supermarkets.

https://www.amazon.co.uk/ESSENCE-STRAWBERRY-VANILLA-PINEAPPLE-COCONUT/dp/B00DHIUR1E

cinnamony · 09-03-2018 03:41PM

Anyone here ever cook with turnip greens, mustard greens, broccoli rabe or chinese broccoli?
I'm looking for a place in Dublin that stock these, tried Kale and Spinach but the flavour just isnt the same

Gloomtastic! · 09-03-2018 08:25PM

cinnamony wrote: »

Anyone here ever cook with turnip greens, mustard greens, broccoli rabe or chinese broccoli?
I'm looking for a place in Dublin that stock these, tried Kale and Spinach but the flavour just isnt the same

Cauliflower and celery leaves are delicious!

silverharp · 10-03-2018 08:02AM

rubadub wrote: »

You can see they use coconut cream powder. This can be got in asian shops. There is also coconut milk powder which would probably work. You could try coconut milk but I am not sure if it would go hard the moment it goes into cold yogurt.

https://www.tesco.ie/groceries/Product/Details/?id=271656356

there are 2 types of coconut flour, one is a baking substitute and low in fat, intended as a wheat flour replacement. The other is full fat floured coconut.

I have added the full fat flour to oats and yogurt before. It is still a bit grainy but nice.

that was the other thing, they only seem to have it in a low fat version which just means they amped the sugar. ill try an asian shop for the coconut cream powder

thanks

You can get flavour essence. Similar to this in the baking sections in supermarkets.

https://www.amazon.co.uk/ESSENCE-STR.../dp/B00DHIUR1E

i didnt know if it existed or not, clearly not as common as your vanilla extract but ill keep an eye out for it

cinnamony · 10-03-2018 08:39AM

Gloomtastic! wrote: »

Cauliflower and celery leaves are delicious!

Thanks for the suggestion! Where can I find this? I've never seen it in Tesco, Aldi etc..

rubadub · 10-03-2018 04:08PM

silverharp wrote: »

that was the other thing, they only seem to have it in a low fat version which just means they amped the sugar. ill try an asian shop for the coconut cream powder

You could also make your own coconut yogurt, it is surprisingly easy to make. I have made yogurt with just coconut milk before, it was too rich for my taste. It could be made with a mixture of milk & coconut milk -since it is warmed at the start they would easily mix together.

They sell expensive powder yogurt starter cultures in shops, but these are not needed at all. All you need is a live yogurt from the supermarket. It can also be frozen. I got a 500g tub and froze lots of yogurt ice cubes so have lots of cheap "starters". Also once made that freshly made one can be used as a starter itself, or frozen. So in theory you only have to buy live natural yogurt once.

Regular milk should be heated to below boiling, which is another step. However if you use UHT milk or evaporated milk this is not necessary. UHT milk is cheap in dealz, it might have a bad name for using on cereal etc but is fine for yogurt.

I prefer my homemade stuff to commercial stuff. I leave if ferment a long time so it becomes really sharp tasting.

Graces7 · 12-03-2018 03:36PM

rubadub wrote: »

"You could also make your own coconut yogurt, it is surprisingly easy to make. I have made yogurt with just coconut milk before, it was too rich for my taste. It could be made with a mixture of milk & coconut milk -since it is warmed at the start they would easily mix together.

They sell expensive powder yogurt starter cultures in shops, but these are not needed at all. All you need is a live yogurt from the supermarket. It can also be frozen. I got a 500g tub and froze lots of yogurt ice cubes so have lots of cheap "starters". Also once made that freshly made one can be used as a starter itself, or frozen. So in theory you only have to buy live natural yogurt once.

Regular milk should be heated to below boiling, which is another step. However if you use UHT milk or evaporated milk this is not necessary. UHT milk is cheap in dealz, it might have a bad name for using on cereal etc but is fine for yogurt."

LIDL stock UHT milk in litre cartons. I use it as a standby as i am so far now from any shops and it is a taste from my childhood when we had no fridges. I rather like it.

Harry Palmr · 14-03-2018 10:30AM

Anyone enjoy a really good demolition job restaurant review?

Jay Rayner visits Farm Girl Cafe in Chelsea. Its worth clicking a link to a blogger which is posted below the line

https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review

oscarBravo · 14-03-2018 10:47AM

Harry Palmr wrote: »

Anyone enjoy a really good demolition job restaurant review?

Jay Rayner visits Farm Girl Cafe in Chelsea. Its worth clicking a link to a blogger which is posted below the line

https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review

I read that one yesterday, he doesn't exactly pull any punches!

I meant to mention it at the weekend, but Lidl seem to be stocking Kelly's Wild Atlantic Way black and white puddings this week. Kelly's puddings are excellent to start with, and the addition of seaweed makes these ones just a little bit more special.

Shenshen · 14-03-2018 11:08AM

Harry Palmr wrote: »

Anyone enjoy a really good demolition job restaurant review?

Jay Rayner visits Farm Girl Cafe in Chelsea. Its worth clicking a link to a blogger which is posted below the line

https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review

I had a good laugh at that!

david75 · 14-03-2018 06:11PM

Hey.
Hopefully some of you kitchen wizards can help.
I want to make fried mash potatoes but every recipe online seems to be totally different.
Is there a surefire idiot proof way of doing it? Confused between flour coating and breadcrumb coating especially

Thanks in advance!

kylith · 14-03-2018 06:11PM

Graces7 wrote: »

LIDL stock UHT milk in litre cartons. I use it as a standby as i am so far now from any shops and it is a taste from my childhood when we had no fridges. I rather like it.

I quite like it too. It reminds me of the thrice yearly trips to Dublin on the train when I was little, and the pilfering of tiny cartons from the café carriage.

oscarBravo · 14-03-2018 09:05PM

david75 wrote: »

I want to make fried mash potatoes but every recipe online seems to be totally different.
Is there a surefire idiot proof way of doing it? Confused between flour coating and breadcrumb coating especially

You mean like potato croquettes? Coat with flour, then dip in beaten egg, then roll in breadcrumbs.

BaZmO* · 15-03-2018 12:27AM

oscarBravo wrote: »

You mean like potato croquettes? Coat with flour, then dip in beaten egg, then roll in breadcrumbs.

You left out the most important bit. Shape them first and then refrigerate them before coating them in egg, breadcrumbs etc.

TICKLE_ME_ELMO · 15-03-2018 02:57PM

BaZmO* wrote: »

You left out the most important bit. Shape them first and then refrigerate them before coating them in egg, breadcrumbs etc.

I make nice sweet potato and salmon fish cakes but it took me quite a while to figure out they needed to go in the fridge for a while before coating. The mess I made the first few times was ridiculous.

Graces7 · 15-03-2018 03:11PM

TICKLE_ME_ELMO wrote: »

I make nice sweet potato and salmon fish cakes but it took me quite a while to figure out they needed to go in the fridge for a while before coating. The mess I made the first few times was ridiculous.

Sounds utterly deiicious; is it your own recipe please?

TICKLE_ME_ELMO · 15-03-2018 03:25PM

Graces7 wrote: »

Sounds utterly deiicious; is it your own recipe please?

It's this one. I just use normal breadcrumbs or panko, if I have them. She doesn't seem to have a problem with consistency so maybe it's something I'm doing wrong but you can kind of judge for yourself when you get to the shaping stage if it needs to go in the fridge or not.

https://www.youtube.com/watch?v=ampF2YIF2Zk

Whispered · 19-03-2018 04:55PM

I have salt mix here from tiger. Ingredients are: salt, dried onion, dried tomato, celery seeds, fenugreek, cumin, turmeric, chilli, fennel, coriander seeds, dried garlic, chives, parsley, cloves, black pepper. In that order. What would I use it in?

B0jangles · 19-03-2018 05:01PM

Whispered wrote: »

I have salt mix here from tiger. Ingredients are: salt, dried onion, dried tomato, celery seeds, fenugreek, cumin, turmeric, chilli, fennel, coriander seeds, dried garlic, chives, parsley, cloves, black pepper. In that order. What would I use it in?

Maybe a rub for something like roast/fried chicken pieces?

Whispered · 19-03-2018 05:02PM

To put on a roast chicken do I just sprinkle liberally and rub in before roasting? Need oil or anything?

B0jangles · 19-03-2018 05:06PM

Whispered wrote: »

To put on a roast chicken do I just sprinkle liberally and rub in before roasting? Need oil or anything?

I'd have a little taste of it first to see exactly how salty it is, so you can judge how much you can use without oversalting, then I'd oil the chicken a little and sprinkle the seasoning on top of the oil, then rub the oil/seasoning in well

(I haven't used any of tiger's seasoning mixes myself, but I have used similar recipes before, and that's what I've always done)

Whispered · 19-03-2018 05:10PM

Great thanks. I'll try that tomorrow.

silverharp · 21-03-2018 12:32PM

brisket? My only knowledge of this is as a Jewish cultural reference off the goggle box. Is it something that you can do justice to in a home oven? recommended seems to be cooked on a BBQ or Is it just roast beef by another name?

TICKLE_ME_ELMO · 21-03-2018 01:41PM

silverharp wrote: »

brisket? My only knowledge of this is as a Jewish cultural reference off the goggle box. Is it something that you can do justice to in a home oven? recommended seems to be cooked on a BBQ or Is it just roast beef by another name?

To the best of my knowledge brisket is a specific cut of beef. Which cut it is seems to differ country to country but it's from the general area of the lower front chest/upper thigh area. It's got a lot of connective tissue so when it comes to cooking I assume the length of time it's cooked for is more of an issue than the method.

odyssey06 · 21-03-2018 01:55PM

silverharp wrote: »

brisket? My only knowledge of this is as a Jewish cultural reference off the goggle box. Is it something that you can do justice to in a home oven? recommended seems to be cooked on a BBQ or Is it just roast beef by another name?

Interestingly the only mention of brisket on the FXBs site is for a specific cut of corned beef:
http://www.fxbuckleybutchers.ie/meat/beef/brisket-corned-beef.html

Supervalu apparently have a ready meal version:
https://shop.supervalu.ie/shopping/chilled-food-premium-supervalu-signature-tastes-irish-beef-brisket-500-grams-/p-1416485000

And are frustratingly vague about exactly what cut of beef to use in this recipe!
https://supervalu.ie/real-food/cooking/recipe/slow-roast-beef-brisket

The 'brisket' I've been served at some BBQ events in Ireland reminded me of slow cooked 'pulled' pork shoulder.

Lady Haywire · 21-03-2018 01:59PM

Brisket is off the fore, between/just above the front legs. So it's a cut for low & slow as it has lots of movement.
Most roasts are off the back quarter or lower middle -/rib/round etc- which are less active muscles so can be cooked quicker.

The General Chat Thread

Comments