artvanderlay wrote: » I love their Piri Piri seasoning packet (around 88 cents I think),
Bassfish wrote: » Anyone get one of the cast iron Le Cruset type pans that came in last Thursday? I was hoping to get the shallow casserole but they were sold out everywhere. Everywhere had the tagines leftover but I wouldn't use that. Was wondering if they were any good for the next time they come in.
rubadub wrote: » If you still have a packet you could check the ingredients and try and make your own. These packets of spices are often mainly salt and/or flour, and are very expensive for what they are. Ingredients will be listed in order of greatest first by weight. Also if it has a taste unlike other ones then there may be a standout ingredient that is making all the difference, and you might want to add more of it. I can see the aldi packet online but not the ingredients. Sometimes they have a huge amount of ingredients listed, but many can be omitted as they are often very similar to others.
ellejay wrote: » rubadub, I buy the oyster and spring onion sachet's for stir fry, if I typed out the ingredients, is there any chance you could suggest how I'd make it myself please?
inforfun wrote: » What You'll Need • 1/4 cup chicken broth or water 2 tablespoons oyster sauce 1 1/2 teaspoons Chinese rice wine or dry sherry 1/2 teaspoon sugar Black pepper, to taste 1 teaspoon cornstarch 2 teaspoons water Salt, to taste up to 1/2 teaspoon Asian sesame oil • How to Make It 1. In a small bowl, combine the chicken broth or water, oyster sauce, rice wine or sherry, sugar, and black pepper. 2. In a separate small bowl, stir the cornstarch into the water. Keep both bowls near the stove. 3. Stir-fry the vegetables. Once the vegetables are stir-fried, push the vegetables to the sides of the wok. 4. Give the sauce a quick re-stir and pour into the middle of the pan. Bring to a boil. 5. Give the cornstarch/water mixture and pour into the sauce, stirring quickly to thicken. 1. Stir to combine the vegetables with the sauce. 2. Remove the wok from the heat and stir in the sesame oil. Serve, sprinkling the sesame seeds over if desired. Probably not the same but i like this one.
Cheshire Cat wrote: » The Strong White & Wholemeal flours seem to be back in stock. Spotted them in my local Aldi today
Ingredients Water, Sugar, Spirit Vinegar, Modified Maize Starch, Hydrolysed Vegetable Protein, Spring Onion (1.5%), Salt, Garlic Puree (1%), Ginger Puree (1%), Fish Sauce [Anchovy Extract (Fish), Salt, Water, Sugar], Colour (Plain Caramel), Oyster Powder (0.4%) [Dried Oyster (Mollusc), Tapioca Starch, Salt], Red Chilli Paste [Red Chilli Peppers, Salt, Acidity Regulator (Acetic Acid)], Acidity Regulator (Citric Acid), Natural Flavouring
rubadub wrote: » The "wet packets" would usually be harder to replicate. The dry ones can be too as sometimes they put generic terms like "spices" to mask their "secret ingredients", but own-brands seem to reveal more. If I saw the ingredients I could certainly comment on them, but not sure I could advise how to replicate. Here is a blue dragon onehttps://www.tesco.ie/groceries/Product/Details/?id=250562239 I would use potato starch or corn flour for the thickener. You can get dry spring onions sometimes in lidl, you could liquidise fresh ones if trying to make a paste to store. In asian shops you can get jars of garlic puree/minced garlic. You can get a jar with an even mix of garlic & ginger paste as they are so often used together, or get fresh garlic & ginger. If you had no fish sauce worcester sauce could be swopped in. I have never seen "oyster powder", this could be more an item for the food industry -oyster sauce could be used instead. I have an old ice cube tray only used for spicy sauces, if you got a lot of ingredients you can mix it up into a large batch and freeze into cubes
charlietheminxx wrote: » Just to add to this - Aldi sell squeezy tubes of crushed garlic, crushed ginger and chillies. They’re really handy to have in the fridge! There’s only myself and my OH so found we were throwing fresh stuff out as we weren’t using enough. These are next to the fresh herbs, if anyone is interested
RasTa wrote: » Just popped over to Aldi there to get some eggs and some new form of egg I've never heard of was staring at me. Blue eggs! 90p for 6 large free range or £1.45 for medium blue ones. Went with free range. Anyone had them?
Rechuchote wrote: » What Aldi was this? Ran down to Terenure but no sign there. Love blue eggs, they're so cheery to look at.
RasTa wrote: » Yeah UK and I'm still disgusted I can't get my organic porridge.
Rechuchote wrote: » Most of the porridges available make a soft mush. If you want more porridgey porridge, go for Harvey's, I think it's called - it's in an old-fashioned-looking package and Supervalu has it.
UsedToWait wrote: » Enjoyed the Gosh veggie sausages - the sage & black pepper ones - will definitely buy again.
donegal_man wrote: » Where are they, frozen or chilled? Was in Aldi Letterkenny this afternoon and didn't spot them.
One_Of_Shanks wrote: » Are they similar quality to the Linda McCartney ones?
Whispered wrote: » Anyone familiar with Aldi drinks, would I get triple sec and orange vodka there? Any idea of price.
