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Off Topic Thread 4.0

Zzippy

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The usual rules apply. Non-rugby talk here. Consider this a social place, but like a pub, things like religion and politics can be divisive, so don't say things here you wouldn't say to someone's face in the pub. Sober

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stephen_n

It’s very good raw for keeping colds at bay, may have a side affect of doing the same with people though.

molloyjh

swiwi_ wrote: »

If you want a second kid Molloy you’ll need to review that fondness for garlic.

By cooking for both of us I should be fine. Although it may limit our socialising options. But it’s worth it. My personal favourite is roast spuds with garlic, rosemary, parmesan & apple balsamic.

swiwi_

mfceiling wrote: »

This. This man right here. This man gets it right 100% of the time. You cannot beat garlic....Ever.
The local hotel at home used to do homemade chicken kiev which was gorgeous.... Absolutely dripping in garlic. I used to have it with garlic cubed potatoes and garlic bread.
On a totally unrelated note I never had a girlfriend.

Have you tried roasted whole garlic?

Love bringing cloves of garlic back from the south of France.

mfceiling

molloyjh wrote: »

Haha, I agree on the lots of garlic front. If you’re ever making anything from a recipe you always need to at least double the amount of garlic. I don’t get stinginess with garlic.

This. This man right here. This man gets it right 100% of the time. You cannot beat garlic....Ever.
The local hotel at home used to do homemade chicken kiev which was gorgeous.... Absolutely dripping in garlic. I used to have it with garlic cubed potatoes and garlic bread.
On a totally unrelated note I never had a girlfriend.

troyzer

Guys, every mention of burgers from now on will be immediately translated into vagina in my head.

swiwi_

molloyjh wrote: »

Haha, I agree on the lots of garlic front. If you’re ever making anything from a recipe you always need to at least double the amount of garlic. I don’t get stinginess with garlic.

If you want a second kid Molloy you’ll need to review that fondness for garlic.

stephen_n

OldRio wrote: »

I agree, but 'eating out' IMHO is not pizza or burgers.

I try to eat as clean as possible 80% of the time, so for me eating out can be exactly that some times. I just want a big greasy burger.

Mind you I regret it afterwards more often than not as i feel like crap, but sure hey it's good going in. :pac:

irishbucsfan

awec wrote: »

It's vagina, am I right?

Finally a man of taste

irishbucsfan

dregin wrote: »

The buns in Bunsen are utter crap, but still my favourite burger.

Finally a man of taste

dregin

The buns in Bunsen are utter crap, but still my favourite burger.

awec

OldRio wrote: »

I agree, but 'eating out' IMHO is not pizza or burgers.

It's vagina, am I right?

OldRio

stephen_n wrote: »

The two aren’t mutually exclusive, you can cook at home regularly and eat out sometimes too.

I agree, but 'eating out' IMHO is not pizza or burgers.

stephen_n

OldRio wrote: »

A wild left of centre thought but cooking your own food is cheaper healthier and much better tasting than shop bought crap.
Give it a try. Practice makes perfect.

The two aren’t mutually exclusive, you can cook at home regularly and eat out sometimes too.

sydthebeat

molloyjh wrote: »

Haha, I agree on the lots of garlic front. If you’re ever making anything from a recipe you always need to at least double the amount of garlic. I don’t get stinginess with garlic.

nothing as bad as the pong of someone radiating garlic off themselves !!!!

Zzippy

OldRio wrote: »

Try Worcester Sauce in your mince mix.

Also home made pizza is so easy. Make your base first, plenty of recipes online. Dead easy. Then make your sauce. Mix Passata sauce with a load of minced garlic. Lots of garlic.
Add fresh basil. Lots of the stuff. Must be fresh. Simmer for 10 minutes and rest it.
Prep your topping.
Role out your dough after the correct time. Add sauce onto dough and then topping. Into hot oven for about 10 mins.
Serve with Cianto Classico. Look for any with a Cockeral on the bottle.

I make batches of sauce during the summer as tomatoes ripen. A mix of San Marzano and various cherry varieties - much sweeter than the normal sauce and makes delicious pizza . Chop in herbs and garlic, bale in oven for 40 minutes and blitz with a blender. Freeze it down into portions for the winter. Delicious!

Get the oven as hot as it will go, I find 7 minutes is perfect, but I like my base on the thin side, I hate doughy pizza.

molloyjh

OldRio wrote: »

Try Worcester Sauce in your mince mix.

Also home made pizza is so easy. Make your base first, plenty of recipes online. Dead easy. Then make your sauce. Mix Passata sauce with a load of minced garlic. Lots of garlic.
Add fresh basil. Lots of the stuff. Must be fresh. Simmer for 10 minutes and rest it.
Prep your topping.
Role out your dough after the correct time. Add sauce onto dough and then topping. Into hot oven for about 10 mins.
Serve with Cianto Classico. Look for any with a Cockeral on the bottle.

Haha, I agree on the lots of garlic front. If you’re ever making anything from a recipe you always need to at least double the amount of garlic. I don’t get stinginess with garlic.

OldRio

Try Worcester Sauce in your mince mix.

Also home made pizza is so easy. Make your base first, plenty of recipes online. Dead easy. Then make your sauce. Mix Passata sauce with a load of minced garlic. Lots of garlic.
Add fresh basil. Lots of the stuff. Must be fresh. Simmer for 10 minutes and rest it.
Prep your topping.
Role out your dough after the correct time. Add sauce onto dough and then topping. Into hot oven for about 10 mins.
Serve with Cianto Classico. Look for any with a Cockeral on the bottle.

molloyjh

Yeah, my wife has a gluten intolerance so I’ve had to learn how to make spelt pizza bases from scratch. I’d never bothered making my own based before that. Nothing beats getting food you love just right. A good homemade roast on a Sunday tops heading out anywhere too.

thomond2006

The Lost Sheep wrote: »

Yeah. I still sometimes will go get burgers out(particularly like burgerstory at the sparch in galway) but make my own a fair bit
and i make top class ones as well which helps...
get decent quality meat from butcher and its better than anything in a restuarant.

You forgot to mention your kind Free Burgers for Boardsies idea.

The Lost Sheep

OldRio wrote: »

A wild left of centre thought but cooking your own food is cheaper healthier and much better tasting than shop bought crap.
Give it a try. Practice makes perfect.

Yeah. I still sometimes will go get burgers out(particularly like burgerstory at the sparch in galway) but make my own a fair bit
and i make top class ones as well which helps...
get decent quality meat from butcher and its better than anything in a restuarant.

[Deleted User]

OldRio wrote: »

A wild left of centre thought but cooking your own food is cheaper healthier and much better tasting than shop bought crap.
Give it a try. Practice makes perfect.

I've gotten into the habit of cooking my own burgers recently. I'd make about 6 at once. Freeze them all and defrost as I go. Very cheap and taste like absolute garbage the odd time when I put in way too much salt and tabasco.

molloyjh

arsebiscuits1 wrote: »

You find it dry? The one criticism I'd have about Bunsen is it can be overly greasy sometimes. I know that's where the flavour is though ha

Yeah, I find the outside of the burger greasy, with the inside being dry. A bad combo. Have had a few from a couple of different outlets.

OldRio

A wild left of centre thought but cooking your own food is cheaper healthier and much better tasting than shop bought crap.
Give it a try. Practice makes perfect.

molloyjh

irishbucsfan wrote: »

The Bunsen burger is the best quality meat of any Dublin “burger joint”. From the LADS.

Anyone who doesn’t think it’s good is probably a very bad person

Recall the search party folks, IBF has retaken his account. Good to have you back man!

[Deleted User]

Buer wrote: »

It's almost as if most of these places have multiple locations with different settings and chefs which would lead to customers having different experiences and opinions!

I recall Fergburger was great back in the day. But I'm not sure now if it was really that good or it was just good because it was prior to the great Irish burger explosion of 2011.

the fregbaker beside it is savage. you get a great pie there and the scones are great too. anything to avoid the ridiculous queues for a burger

Buer

It's almost as if most of these places have multiple locations with different settings and chefs which would lead to customers having different experiences and opinions!

Yeah_Right wrote: »

All this talk of burgers gives me a craving for Burger Fuel (a kiwi burger chain). They are so good.

I recall Fergburger was great back in the day. But I'm not sure now if it was really that good or it was just good because it was prior to the great Irish burger explosion of 2011.

Stone Gossard

Big Mac with bacon.. FTW

irishbucsfan

The Bunsen burger is the best quality meat of any Dublin “burger joint”. From the LADS.

Anyone who doesn’t think it’s good is probably a very bad person

stephen_n

molloyjh wrote: »

The best thing about Bunsen is the bun. Everything else is average. The actual burger itself is slightly below average. I find it quite dry. I’d rate Wow burger above it, and that’s not much more than fine. Box Burger all the way for me.

That said, give me a good pizza over a good burger any day. Platform in Bray has some cracking ones.

Had the boneless chicken wings one the other night, if you haven't tried that one, save yourself the time, very disappointing. In general though by far the best pizza place I know.

[Deleted User]

Yeah_Right wrote: »

All this talk of burgers gives me a craving for Burger Fuel (a kiwi burger chain). They are so good.

There used to be a good burger joint in Ranelagh when I first moved here about 10 years ago. Can't remember it's name but I was depressed when it closed.

Gourmet burger?