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General Chat Thread II

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Comments

  • Hosted Moderators Posts: 1,809 ✭✭✭conor_ie


    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!


  • Registered Users, Registered Users 2 Posts: 991 ✭✭✭cubatahavana


    Home made bacon. Deeeeelicious!


  • Registered Users, Registered Users 2 Posts: 991 ✭✭✭cubatahavana


    Home made bacon. Deeeeelicious!

    And on the plate


  • Registered Users, Registered Users 2 Posts: 17,280 ✭✭✭✭the beer revolu


    Home made bacon. Deeeeelicious!

    Home cured?


  • Registered Users, Registered Users 2 Posts: 991 ✭✭✭cubatahavana


    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


  • Registered Users, Registered Users 2 Posts: 8,732 ✭✭✭Gloomtastic!


    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? :confused:


  • Registered Users, Registered Users 2 Posts: 2,277 ✭✭✭Cheshire Cat


    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? :confused:

    Would love to know too!


  • Registered Users, Registered Users 2 Posts: 991 ✭✭✭cubatahavana


    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? :confused:

    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)


  • Registered Users, Registered Users 2 Posts: 17,280 ✭✭✭✭the beer revolu


    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.


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  • Registered Users, Registered Users 2 Posts: 991 ✭✭✭cubatahavana


    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.


  • Registered Users, Registered Users 2 Posts: 7,439 ✭✭✭Dave_The_Sheep


    Just posting this Mexican online place here (no I don't have any affiliation) as I made an order from them a few weeks ago and I was pretty happy with the results. Fast delivery, good stock (at the time - there seems to be a few things out of stock at the moment) and prices are grand, run by an Irish-Mexican couple, it seems. Nice place to pick up some ingredients if you're into your Mexican food that might not be in the local supermarkets. I used it to pick up a load of dried chillis and a few sauces to try out.

    Anyone know of any other good Irish online retailers for a particular cuisine? I know some of the Asian supermarkets have an online presence, but haven't used them yet.


  • Registered Users, Registered Users 2 Posts: 13,186 ✭✭✭✭sammyjo90


    I use picado all the time! Always wanted to make a trip up to dublin to do one of their classes. I wonder will i ever get to now!


  • Registered Users, Registered Users 2 Posts: 7,439 ✭✭✭Dave_The_Sheep


    I didn't know they did classes. I'll have to look into it once current circumstances change.


  • Hosted Moderators Posts: 1,809 ✭✭✭conor_ie


    I'm getting a 74p refund from Ramen bowls I bought on Amazon! I don't know what to spend it on!


  • Registered Users, Registered Users 2 Posts: 1,506 ✭✭✭Comerman


    There's an infra red thermometer in Lidl today for €20 if anyone is looking for one.


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  • Registered Users, Registered Users 2 Posts: 15,411 ✭✭✭✭woodchuck


    conor_ie wrote: »
    I'm getting a 74p refund from Ramen bowls I bought on Amazon! I don't know what to spend it on!

    The answer always has been, and always will be, get the change in penny jellies :)


  • Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 77,192 Mod ✭✭✭✭New Home


    Or, in this case, ramen noodles. :D

    Glad you got your bowls, Conor. :)


  • Registered Users, Registered Users 2 Posts: 8,732 ✭✭✭Gloomtastic!


    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)

    And we’re off! When I removed the skin and bones, my 3kg of belly pork teduced to 1.5kg. Does it shrink much when it’s drying?


  • Registered Users, Registered Users 2 Posts: 19,702 ✭✭✭✭Muahahaha


    Just posting this Mexican online place here (no I don't have any affiliation) as I made an order from them a few weeks ago and I was pretty happy with the results. Fast delivery, good stock (at the time - there seems to be a few things out of stock at the moment) and prices are grand, run by an Irish-Mexican couple, it seems. Nice place to pick up some ingredients if you're into your Mexican food that might not be in the local supermarkets. I used it to pick up a load of dried chillis and a few sauces to try out.

    Anyone know of any other good Irish online retailers for a particular cuisine? I know some of the Asian supermarkets have an online presence, but haven't used them yet.

    I cook Mexican food at least once a month and find Picado great, it has the best range of Mexican ingredients in Ireland bar none. However their prices arent always the best, one product I use a regularly is achiote paste which is what cochinta pibil (Mexican pulled pork) is based on. In Picado it is 4.50 for a 100 gram box of the El Yucateco brand. Down the road in Fallon & Byrne the exact same product and the exact same size is half that price- 2.25. Its no biggie but if Im visiting Picado then I'll also be visiting Fallon & Byrne anyway so now I just get it there instead.

    Have also found corn tortillas cheaper in Fallon & Byrne than Picado though their stocks can be sporadic. They also sell those corn tortillas that have cactus in them (they're green in colour) which are delicious, have never seem them in Picado but theyre now my corn tortilla of choice when I can get them in Fallon & Byrne. As said stocks can be sporadic so when I see them I stock up, currently have about 30 of the cactus corn tortillas in the freezer so Im sorted for months to come.

    Have a friend who did a Mexican cooking class with Lily in Picado, she said it was excellent and well worth it. Will likely go for one myself at some stage when things get back to normal


  • Registered Users, Registered Users 2 Posts: 991 ✭✭✭cubatahavana


    And we’re off! When I removed the skin and bones, my 3kg of belly pork teduced to 1.5kg. Does it shrink much when it’s drying?

    It did shrink a good bit for me. I forgot to remove the bones myself. The butcher removed the skin. Now the horrible waiting time begins


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  • Registered Users, Registered Users 2 Posts: 7,019 ✭✭✭sporina


    no more fresh Brussel Sprouts .. sniff sniff.. had been enjoying them since start of Dec.. oh well..


  • Registered Users Posts: 940 ✭✭✭Recliner


    sporina wrote: »
    no more fresh Brussel Sprouts .. sniff sniff.. had been enjoying them since start of Dec.. oh well..

    Literally the saddest time of the year veg wise. I love them and the frozen ones just aren't a patch on fresh.
    This makes me so sad..

    Actually if anyone has recipes to make the frozen ones more palatable, please share.


  • Moderators, Recreation & Hobbies Moderators Posts: 2,633 Mod ✭✭✭✭Mystery Egg


    Recliner wrote: »

    Actually if anyone has recipes to make the frozen ones more palatable, please share.

    Roast them! They are sweet and delicious. Important that the oven is not too hot. Toss with a little salt, pepper and olive oil, garlic if you like, lardons if you have them... Serve as they are or with some toasted almonds and pomegranate seeds. Yum. And very cheap.


  • Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 77,192 Mod ✭✭✭✭New Home


    I add nutmeg.


  • Registered Users Posts: 940 ✭✭✭Recliner


    Roast them! They are sweet and delicious. Important that the oven is not too hot. Toss with a little salt, pepper and olive oil, garlic if you like, lardons if you have them... Serve as they are or with some toasted almonds and pomegranate seeds. Yum. And very cheap.

    Straight out of the freezer I'm assuming.
    Sounds good.


  • Registered Users, Registered Users 2 Posts: 991 ✭✭✭cubatahavana


    Roast them! They are sweet and delicious. Important that the oven is not too hot. Toss with a little salt, pepper and olive oil, garlic if you like, lardons if you have them... Serve as they are or with some toasted almonds and pomegranate seeds. Yum. And very cheap.

    We add bacon. Yummy


  • Moderators, Recreation & Hobbies Moderators Posts: 11,801 Mod ✭✭✭✭igCorcaigh


    Oh, look! Chips cooked from cold oil.

    This goes against all my instincts, but...

    https://twitter.com/AdamRutherford/status/1373708134255067142?s=20


  • Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 77,192 Mod ✭✭✭✭New Home


    I dread to think how much oil they'd absorb...


  • Registered Users, Registered Users 2 Posts: 7,571 ✭✭✭con747


    igCorcaigh wrote: »
    Oh, look! Chips cooked from cold oil.

    This goes against all my instincts, but...

    https://twitter.com/AdamRutherford/status/1373708134255067142?s=20

    I have been cooking them in the deep fryer like that for years, I posted it on a thread here somewhere. You would be surprised how little if any extra oil they actually absorb compared to normal deep frying in hot oil. I checked the oil levels on my fryer after a few batches and not much more than normal was used.

    Don't expect anything from life, just be grateful to be alive.



  • Registered Users, Registered Users 2 Posts: 32,383 ✭✭✭✭rubadub


    New Home wrote: »
    I dread to think how much oil they'd absorb...

    this page reckoned they take on less.

    https://www.americastestkitchen.com/articles/3102-for-restaurant-quality-french-fries-start-with-cold-oil
    If you’re worried about your food coming out greasier with this method, don’t be. Vegetables fried using the cold-start method spend more time in the oil than when using the more traditional frying method, but they don’t taste or feel greasy—and they’re actually lower in fat. As the vegetables cook, they lose surface moisture, which is replaced by oil. Because the cold start cooks them more gently, less moisture is lost, and less oil is absorbed during frying.

    If watching your fat intake I have been partially frying stuff really quickly and then finish it off in an airfryer. Like onion rings or chicken in batter, you cook just enough to set the batter and let it absorb some oil, the way food processors do for many fresh or frozen things which are to be done in an oven.


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  • Registered Users, Registered Users 2 Posts: 13,153 ✭✭✭✭The Nal


    Always cook my chips and roasties starting in cold oil. Par boiling first to remove starch and that will crisp them up in the oven too. Also easier to coat in oil when the oil is cold.


  • Hosted Moderators Posts: 1,809 ✭✭✭conor_ie


    When I cook chips, I'd cut them out.. wash the starch off. Par boil them for about 5 minutes. Drain them and let them dry out over a few hours until they are cold. Heat the oven to 220c and give them a good spray of olive oil and bake for 35-40 minutes. Always crispy!

    For roasties I'd do the same but add Olive oil and real butter to the baking tray and let that melt in the oven as it's heating up. Give them a good sprinkle of baking powder and then into the tray turning every 15 minutes or so!


  • Registered Users, Registered Users 2 Posts: 7,019 ✭✭✭sporina


    conor_ie wrote: »
    When I cook chips, I'd cut them out.. wash the starch off. Par boil them for about 5 minutes. Drain them and let them dry out over a few hours until they are cold. Heat the oven to 220c and give them a good spray of olive oil and bake for 35-40 minutes. Always crispy!

    For roasties I'd do the same but add Olive oil and real butter to the baking tray and let that melt in the oven as it's heating up. Give them a good sprinkle of baking powder and then into the tray turning every 15 minutes or so!

    interesting - why the baking powder?


  • Registered Users, Registered Users 2 Posts: 8,732 ✭✭✭Gloomtastic!


    Day 2 cured bacon hanging in the shed. Still smells good! :eek:

    4-E1679-CF-CF77-4-ABD-9939-26572-F0-C7561.jpg


  • Hosted Moderators Posts: 1,809 ✭✭✭conor_ie


    sporina wrote: »
    interesting - why the baking powder?


    Helps make them lovely and crispy..

    https://www.youtube.com/watch?v=G5wupVSVlTI


  • Registered Users, Registered Users 2 Posts: 991 ✭✭✭cubatahavana


    Day 2 cured bacon hanging in the shed. Still smells good! :eek:

    4-E1679-CF-CF77-4-ABD-9939-26572-F0-C7561.jpg

    It's already been 7 days? time flies!


  • Registered Users, Registered Users 2 Posts: 8,732 ✭✭✭Gloomtastic!


    It's already been 7 days? time flies!

    5 days in the fridge and 2 days hanging. Looking forward to the cold weather coming this weekend. :)


  • Registered Users, Registered Users 2 Posts: 4,213 ✭✭✭Bredabe


    I'm using a salad dressing with mustard, the usual ingredients otherwise.
    I'm told to keep it in the fridge, if I do that, the mustard rises to the top and forms a plug making it hard to pour out.

    I know the if I leave it out of the fridge it would be better, but I was told to keep it cool for a reason(tho I don't know what that is)
    should I be blending the mustard with the oil differently or mixing the oil and vinegar first and then blend it into the mustard?

    "Have you ever wagged your tail so hard you fell over"?-Brod Higgins.



  • Registered Users, Registered Users 2 Posts: 13,186 ✭✭✭✭sammyjo90


    Bredabe wrote: »
    I'm using a salad dressing with mustard, the usual ingredients otherwise.
    I'm told to keep it in the fridge, if I do that, the mustard rises to the top and forms a plug making it hard to pour out.

    I know the if I leave it out of the fridge it would be better, but I was told to keep it cool for a reason(tho I don't know what that is)
    should I be blending the mustard with the oil differently or mixing the oil and vinegar first and then blend it into the mustard?

    Do you shake it before using it?


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  • Registered Users, Registered Users 2 Posts: 2,277 ✭✭✭Cheshire Cat


    sammyjo90 wrote: »
    Do you shake it before using it?

    This! A good shake will solve the problem. I make salad dressing in an ancient glass baby bottle. The scale on the side is handy, no spoons needed. It holds enough for 3-4 times and lives in the fridge.


  • Registered Users, Registered Users 2 Posts: 4,213 ✭✭✭Bredabe


    sammyjo90 wrote: »
    Do you shake it before using it?
    Of course, but the mustard has formed a deep crust on the top, needs prodding with a spoon to get the oil/vinegar mix out.

    "Have you ever wagged your tail so hard you fell over"?-Brod Higgins.



  • Registered Users, Registered Users 2 Posts: 2,277 ✭✭✭Cheshire Cat


    Bredabe wrote: »
    Of course, but the mustard has formed a deep crust on the top, needs prodding with a spoon to get the oil/vinegar mix out.

    What kind of mustard do you use? I use Dijon Mustard, either smooth or wholegrain. Both form a layer on top of the dressing, but shaking takes care of that.


  • Registered Users, Registered Users 2 Posts: 19,702 ✭✭✭✭Muahahaha


    Bought 1kg of potatoes from Tesco only 6 days ago, opened the packaging just there and they have sprouts already, not impressed.

    Think I read somewhere before that storing potatoes in a brown paper bag helps them last longer, anyone had joy with this? Or would putting them in the fridge veg drawer slow down the sprouting?


  • Registered Users, Registered Users 2 Posts: 4,213 ✭✭✭Bredabe


    What kind of mustard do you use? I use Dijon Mustard, either smooth or wholegrain. Both form a layer on top of the dressing, but shaking takes care of that.

    Dijon or English, I wondered if the texture of the mustard was the problem. If I could emulsify the oil etc mixture more there would be less solid matter to form the plug.

    "Have you ever wagged your tail so hard you fell over"?-Brod Higgins.



  • Registered Users, Registered Users 2 Posts: 21,494 ✭✭✭✭Alun


    Muahahaha wrote: »
    Bought 1kg of potatoes from Tesco only 6 days ago, opened the packaging just there and they have sprouts already, not impressed.

    Think I read somewhere before that storing potatoes in a brown paper bag helps them last longer, anyone had joy with this? Or would putting them in the fridge veg drawer slow down the sprouting?

    The two big enemies of potatoes are warmth and light, somewhere cool and dark is ideal.


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  • Registered Users, Registered Users 2 Posts: 7,571 ✭✭✭con747


    Muahahaha wrote: »
    Bought 1kg of potatoes from Tesco only 6 days ago, opened the packaging just there and they have sprouts already, not impressed.

    Think I read somewhere before that storing potatoes in a brown paper bag helps them last longer, anyone had joy with this? Or would putting them in the fridge veg drawer slow down the sprouting?

    Never store them in the fridge. "Potatoes should be kept somewhere cool and dry but not in the fridge. This is because putting potatoes in the fridge can increase the amount of sugar they contain, this could lead to higher acrylamide levels when the potatoes are roasted, baked or fried at high temperatures" I'm not sure what levels are harmful but it's reason enough not to store them in a fridge.

    Don't expect anything from life, just be grateful to be alive.



  • Registered Users, Registered Users 2 Posts: 2,277 ✭✭✭Cheshire Cat


    Bredabe wrote: »
    Dijon or English, I wondered if the texture of the mustard was the problem. If I could emulsify the oil etc mixture more there would be less solid matter to form the plug.

    Hmm, normally the mustard would help to emulsify oil and vinegar. Maybe your oil gets too solid in the fridge. Try taking your dressing out 10 to 15 minutes before use.


  • Registered Users, Registered Users 2 Posts: 227 ✭✭tangy


    Muahahaha wrote: »
    Bought 1kg of potatoes from Tesco only 6 days ago, opened the packaging just there and they have sprouts already, not impressed.

    Think I read somewhere before that storing potatoes in a brown paper bag helps them last longer, anyone had joy with this? Or would putting them in the fridge veg drawer slow down the sprouting?

    It's that time of year. Potatoes wanna sprout, convert starch into sugar and grow :)

    I just rub the sprouts off. Hoowever, the potatoes might now be noticeably sweet when roasted or chipped, so I boil them.

    Might be worth holding off buying tatoes until new ones arrive in a month or two.


  • Registered Users, Registered Users 2 Posts: 17,280 ✭✭✭✭the beer revolu


    Tomatillos are in Superfruit in
    the English Market in Cork again.
    Silly money @ €20/kg,though.
    My bowl of salsa will cost about €12!

    Such a nice treat to have fresh, green salsa.
    Got nice looking corn tacos in Mr Bell's, too.


  • Registered Users, Registered Users 2 Posts: 14,058 ✭✭✭✭Dial Hard


    Alun wrote: »
    The two big enemies of potatoes are warmth and light, somewhere cool and dark is ideal.

    And away from onions.


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