Skip to content
  • Register
    • Advertisement
    If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
    Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

    General Chat Thread II

    12467…89

    Comments

    • #92
      igCorcaigh
      Moderators, Recreation & Hobbies Moderators Posts: 12,474 igCorcaigh
      Mod ✭✭✭✭


      beertons wrote: »
      Was watching something on the telly earlier, James Martin was doing a pasta dish. He had an automatic pasta machine. Looked deadly. Drop everything in a vat, it mixes, goes out a funnel, let it set for 10 mins, then boil. I've used the deep fat fryer 3 times, so it's gonna make room if I do purchase. Am I mad? Had anyone got a pasta maker?

      Unless you really really love fresh pasta...

      You're mad :)


    • #93
      Faith
      Moderators, Society & Culture Moderators Posts: 30,662 Faith
      Mod ✭✭✭✭


      I’ve got a pasta roller attachment to my stand mixer, so you just put the ingredients into the machine, turn it on, rest the dough and run it through the roller. Easy as pie.

      I have probably made fresh pasta about 5 times in a year.


    • #94
      beertons
      Hosted Moderators Posts: 23,306 beertons
      ✭✭✭✭


      igCorcaigh wrote: »
      Unless you really really love fresh pasta...

      You're mad :)

      It's amazing.

      Been told I'm mad numerous times too, so you were right.

      Away to Amazon with me so.


    • #95
      odyssey06
      Registered Users, Registered Users 2 Posts: 35,813 odyssey06
      ✭✭✭✭


      Looks like the Strawberries are shifting from the Irish\Benelux 'Elsanta' type varieties to the Mediterranean varieties if my local LIDL is anything to go by... I'll put them on hiatus as far as my shopping list is concerned til springtime.

      "To follow knowledge like a sinking star..." (Tennyson's Ulysses)



    • #96
      beertons
      Hosted Moderators Posts: 23,306 beertons
      ✭✭✭✭


      beertons wrote: »
      It's amazing.

      Been told I'm mad numerous times too, so you were right.

      Away to Amazon with me so.

      2315, excluding vat. On nisbits. Think I'll just keep buying the fresh stuff.


    • Advertisement
    • #97
      Dizzyblonde
      Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 Dizzyblonde
      CMod ✭✭✭✭


      odyssey06 wrote: »
      Looks like the Strawberries are shifting from the Irish\Benelux 'Elsanta' type varieties to the Mediterranean varieties if my local LIDL is anything to go by... I'll put them on hiatus as far as my shopping list is concerned til springtime.

      If I need to use them during the winter I macerate them in a sprinkle of icing sugar and a splash of lemon juice, it helps.


    • #98
      Sharp MZ700
      Registered Users, Registered Users 2 Posts: 673 Sharp MZ700
      ✭✭✭


      I bought a chicken cushion in the butcher's last Friday. It's chicken fillet filled with stuffing, wrapped in rashers and tied to resemble a cushion, I forgot to freeze it but it has been in the fridge since. OK to cook it today would ye say?


    • #99
      Davexirl
      Registered Users, Registered Users 2 Posts: 1,146 Davexirl
      ✭✭✭


      Sharp MZ700 wrote: »
      I bought a chicken cushion in the butcher's last Friday. It's chicken fillet filled with stuffing, wrapped in rashers and tied to resemble a cushion, I forgot to freeze it but it has been in the fridge since. OK to cook it today would ye say?

      Give it a good smell and see, if it doesn't smell right I would throw it out.


    • #100
      Sharp MZ700
      Registered Users, Registered Users 2 Posts: 673 Sharp MZ700
      ✭✭✭


      Davexirl wrote: »
      Give it a good smell and see, if it doesn't smell right I would throw it out.

      You're right, doesn't smell 100%. Shame, waste of money.


    • #101
      Dizzyblonde
      Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 Dizzyblonde
      CMod ✭✭✭✭


      Folks please remember, food safety advice isn't permitted.


    • Advertisement
    • #102
      Gloomtastic!
      Registered Users, Registered Users 2 Posts: 9,156 Gloomtastic!
      ✭✭✭


      Making bread in the winter can be hard if you don’t have a hot press or somewhere warm to get the dough rising.

      Put some water in your slow cooker, put it on high to heat the water quickly then turn to low. Put the slow cooker lid on with the handle facing down into the bowl. Put your dough container on top and leave for however long.

      Works a treat. :)

      image.jpg


    • #103
      The Black Oil
      Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 19,042 The Black Oil
      CMod ✭✭✭✭


      Had a medical appointment earlier and was looking at the magazines in the waiting area. One had this recipe. https://www.jameswhelanbutchers.com/info/6959/braised-featherblade-with-parsley-and-horseradish-dumplings/

      Never heard of featherblade steak until now.

      Moderator: Television, Psychology and Dublin County North.

      CMod: Entertainment



    • #104
      igCorcaigh
      Moderators, Recreation & Hobbies Moderators Posts: 12,474 igCorcaigh
      Mod ✭✭✭✭


      I'm really liking this chilli pickle from Pataks.

      1471862653chilli-pickle-283g.png


    • #105
      rubadub
      Registered Users, Registered Users 2 Posts: 32,388 rubadub
      ✭✭✭✭


      igCorcaigh wrote: »
      I'm really liking this chilli pickle from Pataks.
      Some of the Asian shops have way more pataks stuff than regular supermarkets.


    • #106
      igCorcaigh
      Moderators, Recreation & Hobbies Moderators Posts: 12,474 igCorcaigh
      Mod ✭✭✭✭


      rubadub wrote: »
      Some of the Asian shops have way more pataks stuff than regular supermarkets.

      They really do, I never buy Asian food from the supermarkets. Support the little stores. I got this from Mr. Bells.


    • #107
      beertons
      Hosted Moderators Posts: 23,306 beertons
      ✭✭✭✭


      I'm doing a smoked salmon tomorrow for a dish to bring to a neighbour. I don't know what I was thinking, but I never took the skin off before curing. It'll be fine though, right?


    • #108
      the beer revolu
      Registered Users, Registered Users 2 Posts: 17,793 the beer revolu
      ✭✭✭✭


      beertons wrote: »
      I'm doing a smoked salmon tomorrow for a dish to bring to a neighbour. I don't know what I was thinking, but I never took the skin off before curing. It'll be fine though, right?

      Sides of salmon are always smoked with the skin on. Whole sides are usually sold that way too.


    • #109
      beertons
      Hosted Moderators Posts: 23,306 beertons
      ✭✭✭✭


      the beer revolu wrote: »
      Sides of salmon are always smoked with the skin on. Whole sides are usually sold that way too.

      That's what I wanted to hear. Good man beer.


    • #110
      the beer revolu
      Registered Users, Registered Users 2 Posts: 17,793 the beer revolu
      ✭✭✭✭


      beertons wrote: »
      I'm doing a smoked salmon tomorrow for a dish to bring to a neighbour. I don't know what I was thinking, but I never took the skin off before curing. It'll be fine though, right?

      How are you smoking it??


    • #111
      beertons
      Hosted Moderators Posts: 23,306 beertons
      ✭✭✭✭


      the beer revolu wrote: »
      How are you smoking it??

      In a Joe


    • Advertisement
    • #112
      New Home
      Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 78,263 New Home
      Mod ✭✭✭✭


      Sounds fishy.


    • #113
      the beer revolu
      Registered Users, Registered Users 2 Posts: 17,793 the beer revolu
      ✭✭✭✭


      beertons wrote: »
      In a Joe

      Hot smoking, so.
      I think you'd be in trouble if you had taken the skin off. The skin will keep it from falling apart.


    • #114
      beertons
      Hosted Moderators Posts: 23,306 beertons
      ✭✭✭✭


      the beer revolu wrote: »
      Hot smoking, so.
      I think you'd be in trouble if you had taken the skin off. The skin will keep it from falling apart.

      I was sure I had the skin removed the last time I did it. Anyway, now to clean Joe.


    • #115
      igCorcaigh
      Moderators, Recreation & Hobbies Moderators Posts: 12,474 igCorcaigh
      Mod ✭✭✭✭


      Japanese sauces, I'd like to try and make some.

      I see Mr. Bells here are selling ponzu sauce which I might try.

      This recipe for Okonomiyaki Sauce looks good:

      https://www.bigoven.com/recipe/okonomiyaki-sauce/166839

      Any recommendations of where to start?
      Is miso soup worth trying to make at home?


    • #116
      the beer revolu
      Registered Users, Registered Users 2 Posts: 17,793 the beer revolu
      ✭✭✭✭


      igCorcaigh wrote: »
      Japanese sauces, I'd like to try and make some.

      I see Mr. Bells here are selling ponzu sauce which I might try.

      This recipe for Okonomiyaki Sauce looks good:

      https://www.bigoven.com/recipe/okonomiyaki-sauce/166839

      Any recommendations of where to start?
      Is miso soup worth trying to make at home?

      I make miso soup fairly regularly. Very simple and quick.
      You'll need kombu and benito flakes for the dashi and miso to make up the soup.

      Bonito flakes (katsuobushi) used to be hard to find but Jia Jia have had them lately.


    • #117
      kylith
      Registered Users, Registered Users 2 Posts: 17,739 kylith
      ✭✭✭✭


      igCorcaigh wrote: »
      Japanese sauces, I'd like to try and make some.

      I see Mr. Bells here are selling ponzu sauce which I might try.

      This recipe for Okonomiyaki Sauce looks good:
      Hiroshima or Osaka style?


    • #118
      igCorcaigh
      Moderators, Recreation & Hobbies Moderators Posts: 12,474 igCorcaigh
      Mod ✭✭✭✭


      kylith wrote: »
      Hiroshima or Osaka style?

      Don't know :)
      Japanese food is all new to me...


    • #119
      kylith
      Registered Users, Registered Users 2 Posts: 17,739 kylith
      ✭✭✭✭


      igCorcaigh wrote: »
      Don't know :)
      Japanese food is all new to me...

      I'm a fan of the Hiroshima which is layered bottom to top with fried egg, noodles, cabbage, protein, batter scraps, pancake, sauce, whereas the Osaka style is all mixed in together. I' do had the latter once (not in Japan) and I didn't like it so much.

      If you're looking to get into Japanese food I highlu recommend the YouTube channel Cooking With Dog. I highly recommend the sukiyaki, and the gyoza recipe is better than anything you'd find in a restaurant here.


    • #120
      igCorcaigh
      Moderators, Recreation & Hobbies Moderators Posts: 12,474 igCorcaigh
      Mod ✭✭✭✭


      kylith wrote: »
      I'm a fan of the Hiroshima which is layered bottom to top with fried egg, noodles, cabbage, protein, batter scraps, pancake, sauce, whereas the Osaka style is all mixed in together. I' do had the latter once (not in Japan) and I didn't like it so much.

      If you're looking to get into Japanese food I highlu recommend the YouTube channel Cooking With Dog. I highly recommend the sukiyaki, and the gyoza recipe is better than anything you'd find in a restaurant here.

      Thank you very much Kylith.
      Definitely prefer the sound of the Hiroshima version.


    • Advertisement
    • #121
      Faith
      Moderators, Society & Culture Moderators Posts: 30,662 Faith
      Mod ✭✭✭✭


      Also check out Japaneasy by Tim Anderson. It’s a really accessible cookbook for Japanese recipes.


    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register
    Advertisement