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The General Chat Thread

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Comments

  • #9452
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,345 ✭✭✭✭Dial Hard


    Alun wrote:
    As someone who batch cooks a lot of stuff like chilli, spag bol, curries, soups etc, I couldn't live without one. I suppose if I was organized enough to take whatever I wanted to eat out of the freezer the night before and let it defrost in the fridge I wouldn't need one but I'm not

    I batch cook all the time. Always defrost the night before but I do use it for reheating some stuff. I could easily live without it though, and wouldn't really miss it if it was gone.

    For me it's a "grand to have" as opposed to a must-have.


  • #9453
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    Alun wrote: »
    Not really. A no-frills one can be had for €60-70, which isn't expensive in my book anyway.

    It is in mine! Especially for something you might only use a handful of times* :).

    If it was €20, I'd be a lot less fussy.


    (*My darling husband has inherited a trait from his father where he LOVES to impulsively buy items and then never ever uses them, so any cost is wasted money in that case.)


  • #9454
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Alun wrote: »
    As someone who batch cooks a lot of stuff like chilli, spag bol, curries, soups etc, I couldn't live without one. I suppose if I was organized enough to take whatever I wanted to eat out of the freezer the night before and let it defrost in the fridge I wouldn't need one but I'm not :)

    I do a lot of batch cooking too, but I just defrost by putting the bag of frozen stuff into a bowl (or small Ikea roasting tin that I have) and pouring over boiling or hot water. Takes no time to defrost.


  • #9455
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,486 CMod ✭✭✭✭The Black Oil


    How well does cake (no alcohol) keep for a few days? Was thinking of making this for a thing on Friday, but am a little short on time later in the week.

    Edit, without the icing, btw.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #9456
    sammyjo90
    Registered Users, Registered Users 2 Posts: 13,311 ✭✭✭✭sammyjo90


    I've kept cake in an airtight container for well up to a week before,no problems.



    Boyfriend just came home with a take away...assumed I wasnt going to be here so theres none for me :mad: :(


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  • #9457
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Can anyone beat a pork scratching Advent Calendar? :D

    3-FFF1-D35-5822-4-D3-B-87-BC-3-CD08-E19-AFEE.jpg


  • #9458
    sammyjo90
    Registered Users, Registered Users 2 Posts: 13,311 ✭✭✭✭sammyjo90


    Gloomtastic! wrote: »
    Can anyone beat a pork scratching Advent Calendar? :D

    3-FFF1-D35-5822-4-D3-B-87-BC-3-CD08-E19-AFEE.jpg

    My sister bought that one last year!


  • #9459
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    sammyjo90 wrote: »
    My sister bought that one last year!

    Did she survive it? ;)


  • #9460
    sammyjo90
    Registered Users, Registered Users 2 Posts: 13,311 ✭✭✭✭sammyjo90


    Gloomtastic! wrote: »
    Did she survive it? ;)

    Haha yeah. If it claims it has bigger pieces this year thats a good thing! :)


  • #9461
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,786 ✭✭✭✭Muahahaha


    Anyone have a recommendation for a good fish stock (either online or shop bought)? Seafood chowder is a weekly meal for me in the winter but I find Knorr and Oxo fish stock cubes loaded with salt and in most supermarkets that is your only choice. I dont live near a fishmongers so making my own isnt really an option. Wondering what professional kitchens might use? Or if anyone has found a good one online?


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  • #9462
    L1011
    Registered Users, Registered Users 2 Posts: 74,495 ✭✭✭✭L1011


    Professional kitchens would be likely to make their own stock I'd think


  • #9463
    RasTa
    Closed Accounts Posts: 15,111 ✭✭✭✭RasTa


    Could ask in Dunnes or SV for fish heads and bones and make it yourself.


  • #9464
    Michellenman
    Registered Users, Registered Users 2 Posts: 11,195 ✭✭✭✭Michellenman


    The Black Oil wrote: »
    How well does cake (no alcohol) keep for a few days? Was thinking of making this for a thing on Friday, but am a little short on time later in the week.

    Edit, without the icing, btw.


    Bake as usual, while still warm (not hot!) brush with simple syrup, wrap in parchment paper or greaseproof and then wrap tightly in cling film. If making multiple cakes to layer do each separately. If baking one cake to slice in to layers then wrap as above and don’t cut until your getting prepared to ice.

    I think if you baked this Tuesday or Wednesday and did the above you will be fine! If when you unwrap they look a littpe dry give another brush of the simple syrup and should bring it back to life. Could even add some coffee to the syrup for that cake if you liked!


  • #9465
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators, Paid Member Posts: 12,980 Mod ✭✭✭✭igCorcaigh


    RasTa wrote: »
    Could ask in Dunnes or SV for fish heads and bones and make it yourself.

    Some things are best not seen being made.
    I'll add fish stock to laws and sausages.


  • #9466
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators, Paid Member Posts: 12,980 Mod ✭✭✭✭igCorcaigh


    Are those gel pots of fish stock any good though? Anyone tried them?


  • #9467
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,786 ✭✭✭✭Muahahaha


    RasTa wrote: »
    Could ask in Dunnes or SV for fish heads and bones and make it yourself.

    I tried that in Dunnes but they said their fish is prepped off the premises and delivered so no bones to be had in the store. Would presume SV is the same.


  • #9468
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,345 ✭✭✭✭Dial Hard


    Muahahaha wrote: »
    I tried that in Dunnes but they said their fish is prepped off the premises and delivered so no bones to be had in the store. Would presume SV is the same.

    Fishmonger?


  • #9469
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators, Paid Member Posts: 12,980 Mod ✭✭✭✭igCorcaigh


    So, I tried to make flatbreads, according to this recipe:

    https://www.biggerbolderbaking.com/flatbread-recipe-3-ingredients-easy/

    I used wholegrain flour only, but they didn't bubble up, and turned out hard.

    Maybe I'm just not good at kneading dough?
    But could the action of kneading wholegrain dough cause the fibre the cut into the gluten, stopping it from rising?

    No yeast in this recipe, just baking powder.

    Any ideas boardsies?


  • #9470
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    igCorcaigh wrote: »
    So, I tried to make flatbreads, according to this recipe:

    https://www.biggerbolderbaking.com/flatbread-recipe-3-ingredients-easy/

    I used wholegrain flour only, but they didn't bubble up, and turned out hard.

    Maybe I'm just not good at kneading dough?
    But could the action of kneading wholegrain dough cause the fibre the cut into the gluten, stopping it from rising?

    No yeast in this recipe, just baking powder.

    Any ideas boardsies?

    “Well, flatbread is often compared to pita bread which naturally forms a pocket in the center while cooking, whereas naan bread is flat and more likened to a wrap or tortilla — which is usually made to go alongside Mexican cuisine.”

    Do they not have the comparisons the wrong way around?


  • #9471
    L1011
    Registered Users, Registered Users 2 Posts: 74,495 ✭✭✭✭L1011


    Dial Hard wrote: »
    Fishmonger?

    How many independent fishmongers are there left? There is one in Maynooth but I haven't seen another in a long time!


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  • #9472
    New Home
    Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 79,747 Mod ✭✭✭✭New Home


    I'd say they'd be slightly more common in the West.


  • #9473
    Penn
    Registered Users, Registered Users 2, Paid Member Posts: 36,694 ✭✭✭✭Penn


    I know it's meant to be a huge faux pas to microwave fish in work due to the smell, but does the same go for seafood chowder? I was hoping to have one of the Cully & Sully seafood chowders for lunch tomorrow in work but worried it might smell, even though I've had them at home a few times and never noticed any smell myself.


  • #9474
    sammyjo90
    Registered Users, Registered Users 2 Posts: 13,311 ✭✭✭✭sammyjo90


    Where I work nobody cares whether they stink out the canteen with their lunch..I'm not a fish fan but I get over it.

    Have your lunch!


  • #9475
    Penn
    Registered Users, Registered Users 2, Paid Member Posts: 36,694 ✭✭✭✭Penn


    sammyjo90 wrote: »
    Where I work nobody cares whether they stink out the canteen with their lunch..I'm not a fish fan but I get over it.

    Have your lunch!

    Unfortunately it's a pretty small office with a kitchenette close to our workspace, so a stink would definitely be noticeable.


  • #9476
    sammyjo90
    Registered Users, Registered Users 2 Posts: 13,311 ✭✭✭✭sammyjo90


    Penn wrote: »
    Unfortunately it's a pretty small office with a kitchenette close to our workspace, so a stink would definitely be noticeable.

    Ahhh fair enough! Bring some fabreeze with you :D


  • #9477
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    Penn wrote: »
    Unfortunately it's a pretty small office with a kitchenette close to our workspace, so a stink would definitely be noticeable.

    Do not overheat it, most soups have very long heating times listed. Also give it a few stirs while heating, as soup does not readily stir itself up so you get outer parts blasted with heat and can get very hot and give off more smell.


  • #9478
    Penn
    Registered Users, Registered Users 2, Paid Member Posts: 36,694 ✭✭✭✭Penn


    rubadub wrote: »
    Do not overheat it, most soups have very long heating times listed. Also give it a few stirs while heating, as soup does not readily stir itself up so you get outer parts blasted with heat and can get very hot and give off more smell.

    Cheers. Yeah the instructions on the back say heat for 2mins, stir, then another 2 minutes. Plus you heat it with the lid loosely on it which I imagine would help trap most of the smell too.

    F*ck it, I'll chance it tomorrow. If it does stink at least it'll have the weekend to disperse.


  • #9479
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,345 ✭✭✭✭Dial Hard


    L1011 wrote: »
    How many independent fishmongers are there left? There is one in Maynooth but I haven't seen another in a long time!

    There's one around the corner from my folks in D12, one down the road from me in D16. Another good one in Lucan village. I'm sure there's plenty more!


  • #9480
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Dial Hard wrote: »
    There's one around the corner from my folks in D12, one down the road from me in D16. Another good one in Lucan village. I'm sure there's plenty more!

    And one in Clondalkin Village, possibly two.


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  • #9481
    dee_mc
    Registered Users, Registered Users 2 Posts: 7,212 ✭✭✭dee_mc


    Penn wrote: »
    Cheers. Yeah the instructions on the back say heat for 2mins, stir, then another 2 minutes. Plus you heat it with the lid loosely on it which I imagine would help trap most of the smell too.

    F*ck it, I'll chance it tomorrow. If it does stink at least it'll have the weekend to disperse.

    Bring in a bit of bread soda - if the microwave smells after heating your chowder, you can heat the bread soda and some water for a few minutes, then wipe it down, and the smell should be gone (or decreased anyway, and the microwave will be clean too, which is a bonus!)


This discussion has been closed.
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