The General Chat Thread

bigronnie9 · 04-05-2018 10:37AM

Amirani wrote: »

Anyone here familiar with the food scene in Killarney? Heading down this weekend for the long weekend and hoping to hit up a couple of decent restaurants. Any recommendations?

We would always try and go to http://www.bricin.com/
Always great food and service in fairness to them, loads of options on the menu as well. Might be worth ringing ahead to book a table on a bank holiday weekend.

There is a Thai restaurant in the shopping mall in the town centre as well, Genting Thai, it used to be great but its been awhile since I was there. and I remember a local telling me even during the recession it used be booked out every saturday night which is a good sign!

bigronnie9 · 04-05-2018 10:40AM

Does anybody know anything about gas BBQs? Looking to pick one up that doesnt cost a fortune and its between:

http://www.argos.ie/webapp/wcs/stores/servlet/ProductDisplay?storeId=10152&catalogId=14551&langId=111&productId=906026

and

https://www.homestoreandmore.ie/wigig-7/master-cook-classic-400-bbq-4-burner/055914.html?cgid=wigig-7

They are both roughly the same size but the argos one has an extra burner....does that make much of a difference? Review of the argos one say the front doesnt cook as fast the back but I would of thought that was the same for all of them?

I would post this in the BBQ/Grilling thread but seems to be mostly charcoal bbqs used in there!

beertons · 04-05-2018 10:58AM

I have both gas and charcoal ronnie. I use the gas one more. I used to have a dual burner, big yoke. My dad had a triple, bigger again. Not needed unless you are cooking for loads. Go to a garden center and talk to someone who uses the BBQ alot. Argos just sell stuff, they won't advise you on a tray you can put over the flame to give a smokey wood taste. Nor a good book/rub/cuts of meat.

bigronnie9 · 04-05-2018 11:08AM

Yeah I think gas is the way to go for me, most we would be cooking for would be 10 to 15 people max I'd say!

Was only looking at these two as they were nicely in my price range. Might have to visit afew garden centres around Cork this weekend!!

beertons · 04-05-2018 08:39PM

Thought I'd be longer at it tbh. Wondering should I stick it on now, or wait till the morning.

beertons · 04-05-2018 08:46PM

Wasn't more than an hour prepping this.

beertons · 14-05-2018 08:09PM

Back again. I have chicken fillets for Wednesday, and I was thinking along the lines of stuffing the middle of it with spinach and cream cheese, and doing it on the bbq. And eating it in nice brioche burger buns. Am I better off starting it in the oven and then transfer, or just do it all in oven or bbq?

LirW · 14-05-2018 08:13PM

I'd do it in the oven first ,transfer it. If you have a fillet it might just be a bit too thick to eat it in a bun without dislocating your jaw :pac:

beertons · 14-05-2018 09:59PM

LirW wrote: »

I'd do it in the oven first ,transfer it. If you have a fillet it might just be a bit too thick to eat it in a bun without dislocating your jaw :pac:

Would you just split them in half, batter them, then deep fry?

After sleeping on it, I'm going to split then, batter, then fry.

kylith · 15-05-2018 09:09AM

If I were doing them on the bbq i’d hammer them flat and marinade.

LirW · 16-05-2018 01:15PM

Does someone have a good recipe for potato curry?

16-05-2018 01:34PM

I know it's not a recipe, but when I've made potato curry in the past I've made a normal curry using Patak's paste and added spuds instead of the meat portion. I'm sure someone else will offer you something more comprehensive!

I'm wondering if anyone knows of a butcher around Dublin who will not only supply a large ham fillet, a large turkey crown and/or other joints of meat, but will cook them too, and the icing on the cake would be if they sliced them.

Gloomtastic! · 16-05-2018 04:12PM

Mystery Egg wrote: »

I know it's not a recipe, but when I've made potato curry in the past I've made a normal curry using Patak's paste and added spuds instead of the meat portion. I'm sure someone else will offer you something more comprehensive!

I'm wondering if anyone knows of a butcher around Dublin who will not only supply a large ham fillet, a large turkey crown and/or other joints of meat, but will cook them too, and the icing on the cake would be if they sliced them.

You could try SuperValu in Killester. They have a kitchen attached that they prepare meals in. They could do all of the above.

Shenshen · 19-05-2018 06:43PM

I had plans for this weekend - was going to make Imam Bayildi, make a big pot of veg stock to freeze in portions, make a lasagne with a lovely, slow-cooked ragu sauce...

And then I came off my bike this morning avoiding a 4x4 that somehow was on my side of the road as they were overtaking someone on their side, and now I can't use my thumb on my left hand, and I can't use me right arm to lift, pull or push any kind of weight. So I can't lug about my stock pot, and probably (being left-handed) shouldn't go near any sharp knives. Bugger.

LirW · 19-05-2018 06:49PM

Oh dear, hope you're better soon!

Shenshen · 19-05-2018 07:06PM

LirW wrote: »

Oh dear, hope you're better soon!

Just at the "I feel so sorry for myself" stage right now. And the fact that I had planned on doing so much in the kitchen this weekend (husband is busy studying for an exam, so wouldn't get under my feet) just has me annoyed more than anything.

BaZmO* · 19-05-2018 08:07PM

I came off my bike last month in Glendalough. Not in a cool way like coming down a mountain. I fell when trying to mount a pavement to let traffic pass as I was heading into the car park.

No serious damage other than lots of cuts and grazes.....and a bruised ego.
The things we do for fitness.

Hope your injuries aren’t too serious.

Gloomtastic! · 19-05-2018 09:03PM

Ouch! Hope you get better soon Shenshen.

Dizzyblonde · 19-05-2018 11:23PM

Feel better soon Shenshen, sounds like a very nasty tumble

silverharp · 22-05-2018 09:38AM

is spaghetti squash available in Dublin? its popped up in a couple of US recipes I'd like to try

the beer revolu · 25-05-2018 04:47PM

Why are chicken burgers always coated in breadcrumbs? Why can't you get a raw meat patty like you would with a beef burger or a lamb burger. I've always wondered this and I reckon it could be very nice.
Could it be that chicken just wouldn't bind the way red meat does?

Gloomtastic! · 25-05-2018 04:55PM

the beer revolu wrote: »

Why are chicken burgers always coated in breadcrumbs? Why can't you get a raw meat patty like you would with a beef burger or a lamb burger. I've always wondered this and I reckon it could be very nice.
Could it be that chicken just wouldn't bind the way red meat does?

Turkey Burgers don't have breadcrumbs so it's not a binding issue. You see turkey mince about but not chicken. Could it be a food hygiene thing?

B0jangles · 25-05-2018 04:59PM

the beer revolu wrote: »

Why are chicken burgers always coated in breadcrumbs? Why can't you get a raw meat patty like you would with a beef burger or a lamb burger. I've always wondered this and I reckon it could be very nice.
Could it be that chicken just wouldn't bind the way red meat does?

You can! Tesco have plain chicken burgers that are raw minced and seasoned chicken, and Aldi have a similar burger which is topped with a sweet chili or a bbq sauce.

I like the tesco ones or the aldi sweet chili ones, don't much like bbq sauce on things

Personally I can't stand the horrible breadedy things, they are either spongy inside or like sawdust. It would be really handy if you could get pre-minced chicken leg meat but I've never seen it, only minced breast.

igCorcaigh · 25-05-2018 05:03PM

B0jangles wrote: »

You can! Tesco have plain chicken burgers that are raw minced and seasoned chicken, and Aldi have a similar burger which is topped with a sweet chili or a bbq sauce.

I like the tesco ones or the aldi sweet chili ones, don't much like bbq sauce on things

Personally I can't stand the horrible breadedy things, they are either spongy inside or like sawdust. It would be really handy if you could get pre-minced chicken leg meat but I've never seen it, only minced breast.

Yeah! Could butchers do this for us? I'm wary of any prepared mince product.

igCorcaigh · 25-05-2018 05:05PM

silverharp wrote: »

is spaghetti squash available in Dublin? its popped up in a couple of US recipes I'd like to try

I've only seen them in farmers markets in the autumn.

Dial Hard · 25-05-2018 08:34PM

the beer revolu wrote:

Why are chicken burgers always coated in breadcrumbs? Why can't you get a raw meat patty like you would with a beef burger or a lamb burger. I've always wondered this and I reckon it could be very nice. Could it be that chicken just wouldn't bind the way red meat does?

Aldi and Lidl both do uncrumbed raw chicken burgers. Aldi's are better.

the beer revolu · 26-05-2018 08:21AM

On another chicken related topic : yesterday I got a craving for some fried chicken of some sort. I dropped into a chipper and ordered some boneless chicken wings. What I got were chicken nuggets shaped vaguely like chicken wings. WTF?? These are not chicken wings, boneless or not. I couldn't be arsed getting into a row with the disinterested server but how is this legal? Surely you cannot call something a chicken wing if it is not a chicken wing?

After ordering, I spotted the poster. Kepak Boneless Chicken Wings. They're fecking nuggets!

Gloomtastic! · 26-05-2018 11:31AM

Sounds like they are breaking the Consumer Protections Act 2007 in misleading you about what you were buying.

http://www.citizensinformation.ie/en/consumer_affairs/consumer_protection/consumer_rights/unfair_commercial_practices.html

You could write to the Competition and Consumer Protection Commissioner and complain. Details are at the bottom of that link.

However, the best bet would be to just complain to the shop. They should offer to reimburse you. If enough people complain then they will eventually stop selling, what I tell my kids is ‘pure sh1te!’

rubadub · 26-05-2018 03:52PM

the beer revolu wrote: »

WTF?? These are not chicken wings, boneless or not.

I think it would be extremely rare to find products called "boneless wings" which are made from wings. I have never heard of them.

https://www.seriouseats.com/talk/2008/06/boneless-wings-are-not-wings-are-they.html

Boneless Wings are Not "Wings"... Are They?
FASTFOODCRITIC
In the world of Fast Food, it's become common for companies to sell Chicken Wings, including what they call "Boneless" wings. However, these boneless wings are usually large chunks of Breast meat. So why are they called "Wings" ??

Is this just a complete facade? A case of marketers trying to satisfy the country's craving for all things wing-related?

Perhaps since the wing and breast are located near one another, partially connected, they can call breast-meat wing-meat, and vice-versa?

Seriously, what's going on with this?

The "Boneless Wings" do not appear to be Wings at all. They are large chunks of breast meat. In fact, wouldn't it seem to be a Downgrade, by referring to Breast meat as Wing?

Wing madness, I tell you!

The other one is goujons, some are made from mini fillets, but some expect this term to mean they definitely are. I would not presume goujons to be from whole mini fillets unless it explicitly says so.

I would also not presume "chicken tenders" to be whole meat cuts, which some might.

In the chipper I usually go for a junior box with a breast piece, in most chippers you can upgrade to a breast piece for about a euro, even though the box is small they usually cram the chips in to overflowing. Also all those chipper products other than wing, breast, thigh are usually bought in ready made and frozen, so the SFC breading is usually not as nice.

beertons · 31-05-2018 03:27PM

Is kosher salt, rock salt? Bought a salmon for smoking and making a rub to extract the moisture out of it.

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