General Chat Thread II

the beer revolu · 02-03-2021 10:08AM

Faith wrote: »

This is very much not my wheelhouse - can anyone give me ideas for gluten-free, and preferably dairy-free, meals that could be made in bulk, ideally without having to buy loads of specialist ingredients?

Just keep in mind that potatoes, rice, meat, fish, eggs, tofu, pulses, beans and all vegetables and fruit are gluten free.

odyssey06 · 02-03-2021 10:12AM

A lot of Knorr products like stock pots etc are gluten free, if you need something like that and are readily available.

beertons · 02-03-2021 08:00PM

Have ya seen the picture of Jenson Button's fridge? Well, the son is in it too. But the amount of veg in it.

tangy · 04-03-2021 11:52AM

Good Housekeeping's selection
Best cookbooks - The cookbooks you need to be buying in 2021.

Gloomtastic! · 05-03-2021 10:27AM

A wander round Higgins this morning, just drooling. Just look at this Wagu beef!!!

tangy · 05-03-2021 06:11PM

You used to be able to link to comments in the UK Guardian, but it seems you no longer can, so apologies to jimble675 for ripping off his comment:

Happy to share my recipe for 'hot stoner munchie chocolate cake'.
Ingredients : cold chocolate cake
Method : put cold chocolate cake in microwave for 30 seconds.
Serve with: ice-cream.
Accompaniments: 4 bowls of cornflakes, prawn toast, spare ribs, poppadoms with pickle tray, tandoori chicken, mixed tandoori starter, pizza with as much rubbish the delivery pizza place can put on it (with extra cheese), chocolate milk with whisky in it, whisky, Stella artois lager, orange juice, snickers bar, anything else in the fridge, freezer or cupboards.

beertons · 10-03-2021 09:16PM

Following a few chefs and restaurants on Twitter, god I do be salivating at some of the pictures. I've told them upstairs that I'm going to do a Hammington this weekend, a beef Wellington type, but with ham, onions and cheese.

conor_ie · 11-03-2021 10:17AM

Has anyone tried Matsu Ramen in Bray?

They are offering delivery of Ramen kits in Dublin once a month and I'm tempted to try them!

cubatahavana · 11-03-2021 10:56AM

conor_ie wrote: »

Has anyone tried Matsu Ramen in Bray?

They are offering delivery of Ramen kits in Dublin once a month and I'm tempted to try them!

Please do and let us know. I cooked the other day Pho soup (I know it's not the same) and it turned out amazing

https://www.gimmesomeoven.com/pho-recipe/

cubatahavana · 11-03-2021 11:05AM

cubatahavana wrote: »

Please do and let us know. I cooked the other day Pho soup (I know it's not the same) and it turned out amazing

https://www.gimmesomeoven.com/pho-recipe/

My pho

Muahahaha · 11-03-2021 12:32PM

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

igCorcaigh · 11-03-2021 12:40PM

Muahahaha wrote: »

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

I add it to fried cabbage.

The Nal · 11-03-2021 12:54PM

Muahahaha wrote: »

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

Marinades, BBQ sauces, fried rice, dips.

Lovely in soup.

Asian king prawn lemongrass soup
Serves 2
Ingredients

1 small red onion, chopped
1 thumb ginger, matchsticked
2 garlic cloves, crushed
2 sticks lemongrass, lightly bashed
1 star anise
1 chicken stock cube (that would make 500ml stock)
Heaped teaspoon Gochujang
8 king prawns
Handful shredded cooked chicken
100g noodles
Juice of 1 lime
Tablespoon soy sauce (Tamari works well)
Pinch of salt
2 scallions, chopped
Handful coriander
Garnish – Coriander, scallions, radish, black seseme seeds

1. Fry onion, ginger, garlic, lemongrass and star anise in a splash of oil and water for 5 mins.

2. Add 1 litre of water and stock cube

3. Cook noodles in separate pot. Run under cold water to stop cooking. Add to serving bowl.

4. Simmer for 20 mins, add gochujang, simmer for 20 mins more.

5. Add prawns and increase heat for a few mins

6. Add chicken and turn back to simmer

7. Add soy, lime, salt, coriander and 1 scallion, increase heat for 2 mins.

8. Remove star anise and lemongrass. Serve over noodles in bowl, top with garnishes.

cefh17 · 11-03-2021 01:05PM

Muahahaha wrote: »

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

Made this before, was a winner!

https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken

beertons · 11-03-2021 01:39PM

Oh my, that looks amazing.

the beer revolu · 11-03-2021 02:57PM

cefh17 wrote: »

Made this before, was a winner!

https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken

I've done this more than once.
It's fantastic!

And the leftovers! In Chinese pancakes!

Gloomtastic! · 11-03-2021 04:45PM

Muahahaha wrote: »

Gochujang paste, has anyone cooked with it and what did you make? Chicken wings or thighs the obvious candidate but wondering about other ideas

We had this a few months ago. It's like a spicy chicken stir fry with mozzarella. Mozarella! I hear you cry. Well try it, it was absolutely amazing!!!!!

:):)

https://www.wandercooks.com/korean-dakgalbi/

cefh17 · 11-03-2021 04:58PM

the beer revolu wrote: »

And the leftovers! In Chinese pancakes!

Genius :eek:

The potatoes at the bottom that had soaked up the rendered chicken fat and the gochujang sauce, divine

The Nal · 11-03-2021 05:22PM

cefh17 wrote: »

Made this before, was a winner!

https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken

Yeah its really good but 2 1/2 hours is too long even at that temp and the chicken was overdone.

Can cook it at 180c until the chicken is just cooked, same delishishness!

Muahahaha · 11-03-2021 05:38PM

Thanks for all the suggestions, some food for thought there for sure. Have some leftover lemon grass in the freezer from making beef rendang a few weeks back so the Asian Prawn soup would be a good way to use that up. The slow roast gochujang chicken and potatoes looks delish too.

conor_ie · 12-03-2021 10:09AM

conor_ie wrote: »

Has anyone tried Matsu Ramen in Bray?

They are offering delivery of Ramen kits in Dublin once a month and I'm tempted to try them!

They replied to me yesterday saying they won't be delivering to my part of Dublin so I'm gonna have to wait!

cubatahavana · 17-03-2021 10:40AM

Home made bacon. Deeeeelicious!

cubatahavana · 17-03-2021 10:42AM

cubatahavana wrote: »

Home made bacon. Deeeeelicious!

And on the plate

the beer revolu · 17-03-2021 10:54AM

cubatahavana wrote: »

Home made bacon. Deeeeelicious!

Home cured?

cubatahavana · 17-03-2021 11:12AM

the beer revolu wrote: »

Home cured?

Yes. Got half a pork belly from the butchers and tried it for the first time. 5 days curing in the fridge and 1.5 weeks hanging

Gloomtastic! · 17-03-2021 12:59PM

cubatahavana wrote: »

Yes. Got half a pork belly from the butchers and tried it for the first time. 5 days curing in the fridge and 1.5 weeks hanging

Wow! Brilliant, well done. That's going straight to the top of my To Do list. What recipe did you use? What's the story with hanging? Can it be the garden shed?

Cheshire Cat · 17-03-2021 01:35PM

Gloomtastic! wrote: »

Wow! Brilliant, well done. That's going straight to the top of my To Do list. What recipe did you use? What's the story with hanging? Can it be the garden shed?

Would love to know too!

cubatahavana · 17-03-2021 02:09PM

Gloomtastic! wrote: »

Wow! Brilliant, well done. That's going straight to the top of my To Do list. What recipe did you use? What's the story with hanging? Can it be the garden shed?

Here you go. I’m hanging it in the attic. I think once it’s a cool and dry place, the garden shed would be fine!

My pork belly was 2.3 kg, so I changed the dry brine quantities accordingly. Next time I’ll add less salt as my wife said that it was a tiny bit salty for her liking (it was fine for me)

the beer revolu · 17-03-2021 04:34PM

cubatahavana wrote: »

Here you go. I’m hanging it in the attic. I think once it’s a cool and dry place, the garden shed would be fine!

My pork belly was 2.3 kg, so I changed the dry brine quantities accordingly. Next time I’ll add less salt as my wife said that it was a tiny bit salty for her liking (it was fine for me)

No salt petre/pickling salt?
Looks fantastic.

cubatahavana · 17-03-2021 06:58PM

the beer revolu wrote: »

No salt petre/pickling salt?
Looks fantastic.

No, I actually only learned about those after having it in the fridge when I was reading more about curing bacon. I just saw that recipe, it looked easy and I gave it a try.

The best is that you can cut the rashers as thick as you want.

General Chat Thread II

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