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General Chat Thread II

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Comments

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


    Dial Hard wrote: »
    And away from onions.
    Never knew that. I store my potatoes and onions, and most other 'hard' vegetables that don't go into the fridge in the same drawer.


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


    Lidl currently selling saffron threads in a small vial of 0.1g weight, 1.49


  • Registered Users, Registered Users 2 Posts: 70,172 ✭✭✭✭L1011


    Could absolutely have done a fifth day in the week on the BBQ/grill today, way warmer than the forecast was, but I've committed to curry tonight. Oh well :(


  • Registered Users Posts: 189 ✭✭Roald Dahl


    Roald Dahl wrote: »
    Good luck with your endeavour, rubadub. I haven't had it for years, but I did love that KFC/SFC/snackbox type of taste. Well worth discovering how to repiicate it.
    Roald Dahl wrote: »
    There is a new series of Snackmasters starting on Channel 4. It's a show where prominent chefs try to recreate popular food and in the episodes I watched they made the Burger King Whopper Meal, Kit Kat and Monster Munch.

    I saw an ad for the new series last night and I could see flashes of Domino's Pizza and KFC in it. Should be worth watching!

    As it turned out, they didn't do KFC in the last series, but it is in the new one. It's on Channel 4 this Tuesday at 21:20.

    I also came across some articles about Pat Grace of Limerick, who had a KFC franchise in Ireland back in the 1970s. It seems that he knew the original recipe and it can be bought at gracesperfectblend.com.


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


    I can't wait for snackmasters to come back! I wonder if they'll just do 3 episodes and then disappear again? So odd the way they air it.


  • Registered Users Posts: 940 ✭✭✭Recliner


    Best cheese for sauce for cauliflower cheese please?

    Want it to be "cheesy" if that's not stating the obvious.


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


    Recliner wrote: »
    Best cheese for sauce for cauliflower cheese please?

    Want it to be "cheesy" if that's not stating the obvious.

    Mature cheddar for me.


  • Registered Users Posts: 940 ✭✭✭Recliner


    Mature cheddar for me.

    I used mature white cheddar because I don't like red. Made the sauce myself with plenty of seasoning and grated nutmeg.
    It just tasted meh..
    Was think maybe some blue cheese crumbled on top, or some parmesan grated over. I also have some pecorino instead of the parmesan maybe..


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


    Mum always put a bit of english mustard in hers


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


    sammyjo90 wrote: »
    Mum always put a bit of english mustard in hers

    Everyone will have different add-ons. Mine’s mustard powder and nutmeg. :)


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


    Nutmeg and 36+ months parmesan.


  • Technology & Internet Moderators Posts: 28,822 Mod ✭✭✭✭oscarBravo


    Mustard is a must. Either Colmans powder or Dijon. I like to use a couple of strong cheeses too, including blue.


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


    Recliner wrote: »
    I used mature white cheddar because I don't like red.

    Apparently there is no difference between Red & White Cheddar. Red Cheddar is just dyed White Cheddar.


  • Registered Users Posts: 940 ✭✭✭Recliner


    BaZmO* wrote: »
    Apparently there is no difference between Red & White Cheddar. Red Cheddar is just dyed White Cheddar.

    Really!!! And it's the colour that puts me off, it just looks artificial which now I know it is.


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


    My cured bacon has been hanging for two weeks in my garden shed (bar a couple of days last week when it was unusually warm and I put it in the fridge).

    Smells good and apart from one little batch of fly eggs on the surface, looks great.

    243-A21-F1-730-C-4-C30-9-C71-82-CB562-CBFC3.jpg

    Will try it out tonight in a macaroni cheese. :)


  • Registered Users, Registered Users 2 Posts: 9,453 ✭✭✭Shenshen


    Recliner wrote: »
    I used mature white cheddar because I don't like red. Made the sauce myself with plenty of seasoning and grated nutmeg.
    It just tasted meh..
    Was think maybe some blue cheese crumbled on top, or some parmesan grated over. I also have some pecorino instead of the parmesan maybe..

    A teaspoon of mustard might be your friend here.


  • Registered Users Posts: 940 ✭✭✭Recliner


    Mustard seems to be the popular choice for the cheese sauce.


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


    BaZmO* wrote: »
    Apparently there is no difference between Red & White Cheddar. Red Cheddar is just dyed White Cheddar.
    https://www.dailyedge.ie/red-cheddar-is-a-lie-2226128-Jul2015/
    So why are there two kinds?
    Back in the day, says Sheridan, there was a better reason for colouring the cheese: it was to distinguish two cheeses that were made slightly differently, but would have looked similar on the shop counter.

    "The story is that one Cheshire [cheese] makers coloured one of the Cheshires to identify them to the market. It was actually their lower quality cheese that they coloured at first. But they found that people really liked it, so they put it in all of them [their cheeses]."

    ‘Red Cheshire’ soon became a recognisable brand. A similar process occurred in Leicester, where the cheese was coloured to distinguish it from cheddar (which is similar but less crumbly).

    But why do Irish cheese companies dye half their cheese red, and not the other half? Simply because Irish consumers want it, says Sheridan.

    “People just find it nice,” he says. “If you’ve got a product, and you find that people will go for the red ones, you’ve got to have it available.”


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


    Recliner wrote: »
    Really!!! And it's the colour that puts me off, it just looks artificial which now I know it is.
    It's usually a natural dye called annatto derived from the seeds of a South American tree.


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


    Bacon cubed and bubbling away nicely in the frying pan. It was a tad salty but mixed in with Mac & Cheese (with no added salt) it was stunning. Had to sell it big time to the wife and kids but they all agreed it was amazing.

    FED4-CBC6-A3-FA-492-C-B334-CF3201-FA6-DD9.jpg

    Thanks cubatahavana. Will be doing this again come next winter.

    Any suggestions on how to slice it thinly without a slicer?


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



    Any suggestions on how to slice it thinly without a slicer?

    Semi freeze it and then slice.


  • Posts: 25,611 ✭✭✭✭ [Deleted User]


    I got a decent vegetable chopper in Lidl a good few years ago but it disappeared just a house move. Anyone got recommendations for a decent one, preferably with a couple of storage containers. Something like the one in the link below but I've come across some horror stories about low quality ones and don't really know where to look for decent quality.
    https://www.amazon.co.uk/Vegetable-Chopper-Interchangeable-Container-Cleaning/dp/B076V94L5F/ref=sr_1_7?dchild=1&keywords=vegetable+chopper&qid=1617794586&sr=8-7


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


    Bacon cubed and bubbling away nicely in the frying pan. It was a tad salty but mixed in with Mac & Cheese (with no added salt) it was stunning. Had to sell it big time to the wife and kids but they all agreed it was amazing.

    FED4-CBC6-A3-FA-492-C-B334-CF3201-FA6-DD9.jpg

    Thanks cubatahavana. Will be doing this again come next winter.

    Any suggestions on how to slice it thinly without a slicer?

    same happened to me, it was a little bit salty, next time I will add a little less salt


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


    same happened to me, it was a little bit salty, next time I will add a little less salt

    I don’t know but it may need that amount of salt to cure properly. So impressed with it though, I reckon it will be finished by the weekend. What book did you get the recipe from?


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


    I don’t know but it may need that amount of salt to cure properly. So impressed with it though, I reckon it will be finished by the weekend. What book did you get the recipe from?

    Never thought of that about the minimum necessary for curing it. The taste is amazing, though. The book is “Pitt cue co. The cookbook”. It has some really interesting recipes. Especially I’m looking to try some of their pickles


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  • Registered Users Posts: 81 ✭✭coleslaw


    Alun wrote: »
    It's usually a natural dye called annatto derived from the seeds of a South American tree.
    and as far as I remember is supposed to be a health food, that is also used in the Dye in smoked coley, haddock and cod


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


    coleslaw wrote: »
    and as far as I remember is supposed to be a health food, that is also used in the Dye in smoked coley, haddock and cod

    And butter, IIRC.


  • Registered Users, Registered Users 2 Posts: 1,357 ✭✭✭eeepaulo


    Roald Dahl wrote: »
    As it turned out, they didn't do KFC in the last series, but it is in the new one. It's on Channel 4 this Tuesday at 21:20.

    I also came across some articles about Pat Grace of Limerick, who had a KFC franchise in Ireland back in the 1970s. It seems that he knew the original recipe and it can be bought at gracesperfectblend.com.

    Cheers for that, watched the show yesterday, fell into a rabbit hole looking at recipes, i emailed graces, looks like they will be selling 1kg bags of the mix soon.
    Thank you for your interest in our product, we have had a huge response since Glen & Friends video was posted.

    We cannot wait to share with you our Perfect Blend Chicken Breading. We are currently updating our website for online payments, organising shipping and finalising a few more small details.

    As soon as we have all our new systems in place with our new packaging we will let you know.

    Kind Regards


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


    got Brussel Sprouts in TS earlier whoop whoop lol.. Happy Friday everyone :D
    #lockdowncrazymoment


  • Registered Users, Registered Users 2 Posts: 32,634 ✭✭✭✭Graces7


    Alun wrote: »
    It's usually a natural dye called annatto derived from the seeds of a South American tree.

    That is what we used for goat milk butter which else is pure white as goat milk is ready-homogenised.


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


    Anyone ever cooked pork cheeks. are they very fatty? I presume they need slow or pressure cooking?


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


    Muahahaha wrote: »
    Anyone ever cooked pork cheeks. are they very fatty? I presume they need slow or pressure cooking?

    Yes.
    Not terribly fatty, no.
    Yes, long and slow. Cider and mustard is a nice combo.

    Sometimes there is a gland attached which I don't like so I remove it.


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


    Do you eat the cheek whole or shred it up like pulled pork? Was thinking of making carnitas with them. Also any ideas what kind of size & weight they are, about how many would you need for a kilo


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


    Muahahaha wrote: »
    Do you eat the cheek whole or shred it up like pulled pork? Was thinking of making carnitas with them. Also any ideas what kind of size & weight they are, about how many would you need for a kilo

    Either sliced or pulled.
    Would be perfect for carnitas.
    Typically not very big. Maybe 4 or 5 to a kg.


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


    I’m ordering a suckling piglet (small). I’m planning to do it in my gas grill with the rotisserie attachment. I’ll keep you posted. Any tips?


  • Registered Users Posts: 940 ✭✭✭Recliner


    Now foodie people, help is required.

    I have 6 boneless pork chops that have been oven cooked. I've no idea what to do with them. They were meant to be used for dinner this evening but life intervened.
    So what can I do with them that won't turn them into totally dried up inedible shoe leather?


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


    Recliner wrote: »
    Now foodie people, help is required.

    I have 6 boneless pork chops that have been oven cooked. I've no idea what to do with them. They were meant to be used for dinner this evening but life intervened.
    So what can I do with them that won't turn them into totally dried up inedible shoe leather?

    I'd make pork fried rice!


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


    I'd make fried rice with some of them too.

    Pork chow mein.

    You could cut them very thinly and add to sweet & sour sauce, there was a really nice recipe posted in the forum years ago. I couldn't find the original but I found where I reposted it: https://www.boards.ie/vbulletin/showpost.php?p=79221039&postcount=192

    You could make a casserole with some - sauté carrots, onion and celery, sprinkle on some flour then add chicken stock, seasoning and herbs of choice. Add the pork chops, either whole or in chunks and put it all into the oven for 45 minutes to an hour.

    I wonder if you could chop it really finely and make the Vietnamese caramelised pork bowls people have been raving about?

    https://www.recipetineats.com/vietnamese-caramelised-pork-bowls/


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


    I have used left over bbq pork chops for pork stew before.

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



  • Registered Users Posts: 940 ✭✭✭Recliner


    I'd make fried rice with some of them too.

    Pork chow mein.

    You could cut them very thinly and add to sweet & sour sauce, there was a really nice recipe posted in the forum years ago. I couldn't find the original but I found where I reposted it: https://www.boards.ie/vbulletin/showpost.php?p=79221039&postcount=192

    You could make a casserole with some - sauté carrots, onion and celery, sprinkle on some flour then add chicken stock, seasoning and herbs of choice. Add the pork chops, either whole or in chunks and put it all into the oven for 45 minutes to an hour.

    I wonder if you could chop it really finely and make the Vietnamese caramelised pork bowls people have been raving about?

    https://www.recipetineats.com/vietnamese-caramelised-pork-bowls/

    Those pork bowls look amazing. I might be onto a winner there.


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


    Recliner wrote: »
    Those pork bowls look amazing. I might be onto a winner there.

    Be careful using them for the pork bowls, they are made with fresh minced pork and the chops cut up finely could go like leather in that dish.

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



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


    con747 wrote: »
    Be careful using them for the pork bowls, they are made with fresh minced pork and the chops cut up finely could go like leather in that dish.

    Yeah, I wouldn't cook them any more, just thinly slice and heat up in a stir fry or fried rice.


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


    Pork Schnitzel. Always think Pork benefits from being tenderised first. Depends on the quality I suppose.


  • Registered Users, Registered Users 2 Posts: 70,172 ✭✭✭✭L1011


    Watching Food Network there - common background noise generator for me - and Mary Berry was stick blending a tomato soup while wearing a shirt with white cuffs.

    I was thinking "I wonder how they managed to not get that splash, luck or a costume change?"

    Her first line after "and I managed not to get any on my shirt". So luck, or a costume change and a lie!


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


    I'd imagine Mary has never looked messy in her whole life, she's far too genteel :pac:


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


    Just a heads up. The Tefal Oleoclean mini deep fat fryer (2 litre size) talked about on this thread a couple of months ago has dropped in price on Amazon today from £74.99 to £59.99. Using Prime its saying its just under 72 euro when import duties are paid.

    Its the one that filters and stores the oil in a removable chamber below the fryer section which seems much better than faffing around with the cheaper ones and turning them upside down to empty out the oil.
    https://www.amazon.co.uk/dp/B077Y84X67?psc=1

    Reckon I might get it now that its dropped in price. I wouldnt be using it all that often but thats the main reason the oil storage system appeals to me and why the cheaper Lidl/Aldi models dont. It also has a thermostat which does anything between 150c and 190c.


  • Moderators, Society & Culture Moderators Posts: 30,660 Mod ✭✭✭✭Faith


    ^ I decided to take the leap and order that fryer as it’s on offer. We don’t currently have much space for it but should be in a new house with much more kitchen space in a few months, so I said I’d go for it. Might end up keeping it in the box until then!


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


    So, you know the red coloured pickled onion that is served before the main meal in Indian restaurants?
    Does anyone have a recipe for it?

    I've searched online and they all seem to use ketchup (bleurgh).
    I'm guessing something along the lines of sugar, vinegar, salt, nigella seeds (?), red food colouring?

    TIA!


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


    Probably paprika, that would make it red enough. Or chilli powder.

    Edit: this kind on thing - https://delishably.com/special-diets/Onion-Relish-Recipe-Best-Indian-Onion-Relish-Vegan


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


    New Home wrote: »
    Probably paprika, that would make it red enough. Or chilli powder.

    Edit: this kind on thing - https://delishably.com/special-diets/Onion-Relish-Recipe-Best-Indian-Onion-Relish-Vegan

    Thanks, that looks lovely.
    Although I do think the red comes from colouring rather than a powder, at least the restaurant variety that I have had.

    There is a spice involved, I think it might be nigella seed maybe?


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