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General Chat Thread II

1…7879818384…94

Comments

  • #2402
    New Home
    Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 79,703 Mod ✭✭✭✭New Home


    Nor does it look like nasturtium.

    What does it smell like, if you crush it?



  • #2403
    Dave_The_Sheep
    Registered Users, Registered Users 2 Posts: 7,595 ✭✭✭Dave_The_Sheep


    I don't have any of it anymore. Was part of a salad I got yesterday lunchtime.



  • #2404
    Hotblack Desiato
    Registered Users, Registered Users 2, Paid Member Posts: 39,853 ✭✭✭✭Hotblack Desiato


    https://www.boards.ie/discussion/comment/122674894#Comment_122674894

    If you're thinking of the flowers, today I learned…

    https://en.wikipedia.org/wiki/Tropaeolum

    I'm partial to your abracadabra
    I'm raptured by the joy of it all



  • #2405
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,338 ✭✭✭✭Dial Hard


    Making the carnitas from the Cooking Club today. Miss Flitworth posted that recipe in 2013 and said to expect to pay about €10 - €13 for 2kg of pork shoulder. Be interesting to see how much it costs now - I'm expecting to pay more than that per kilo, tbh.



  • #2406
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,338 ✭✭✭✭Dial Hard


    Well I was right on the money there - just over €21 for 2kg.



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  • #2407
    Black Sheep
    Moderators, Sports Moderators Posts: 3,493 Mod ✭✭✭✭Black Sheep


    https://www.boards.ie/discussion/comment/122714830#Comment_122714830

    If it's of any interest, for the future, a 3kg shoulder of pork, on the bone, from Andarl in Galway, is €19.50 online. This is their 'velvet pork' and probably would be overkill for a carnitas recipe, anyway.

    FX Buckley, online, is €13.50, for 2kg, and that's from Salter's in Carlow, so very good value I think.

    There are some vendors selling 'premium' pork shoulders for as much as €30 for 2kg, and sometimes I wonder if they aren't actually from the likes of Andarl or Salter's anyway.

    Ironically, I no longer eat pork, except maybe a little bit, every several months, but I still have all this information in my head…. Hope it is of some use to someone in the future..



  • #2408
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,338 ✭✭✭✭Dial Hard


    https://www.boards.ie/discussion/comment/122729294#Comment_122729294

    Oh that's good to know re. Andarl. I don't really eat pork myself any more, unless it's free range, which Andarl is.

    On a related note, Orwell Road in Rathgar are starting a monthly industry/meet the producers night and their first one is with Andarl, which I'm going to!



  • #2409
    Black Sheep
    Moderators, Sports Moderators Posts: 3,493 Mod ✭✭✭✭Black Sheep


    Sounds good!

    I ordered a load of stuff from them a while back, and it was excellent. If I were cooking much pork these days, I don't think I could look past them.



  • #2410
    sporina
    Registered Users, Registered Users 2 Posts: 7,247 ✭✭✭sporina


    soooo many varieties of chutney in supermarkets and stores - always amazes me.. prob cos I don't really eat cheese..



  • #2411
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators, Paid Member Posts: 12,969 Mod ✭✭✭✭igCorcaigh


    https://www.boards.ie/discussion/comment/122730569#Comment_122730569

    So many chutneys… but I find them all too sweet, even though I do like cheese, I just don't want that much sugar. Greeta's mango chutney is quite nice though.



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  • #2412
    Dave_The_Sheep
    Registered Users, Registered Users 2 Posts: 7,595 ✭✭✭Dave_The_Sheep


    Speaking of, at the request of my faux-father-in-law, made a spiced beetroot and apple chutney there a few weeks ago. Ended up a lot Christmassier than I intended, to be honest, but at least that's part of my gifts sorted.



  • #2413
    [Deleted User]
    Posts: 2,645 ✭✭✭ [Deleted User]


    IMG_20241019_114448549_AE.jpg IMG_20241019_120750805_HDR_AE.jpg IMG_20241019_142936088_HDR_AE.jpg

    It's apple chutney season, b1tches :D



  • #2414
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,031 ✭✭✭✭the beer revolu


    I find that some Asian/Middle Eastern shops can be very good for cheaper cuts of lamb and beef (all Irish meat with traceability codes displayed). Yesterday, I was looking for shin beef to make a stew. Neither of my usuals had shin but one did have beef neck. While I have often cooked lamb neck, I've never seen beef neck before. I decided to get about 1.5kg, cut in big chunks. €11 A nice mix of bone, lean and connective tissue.

    Anyone else buy meat from these shops? I've found great value, quality and diversity of cuts. I'd highly recommend lamb neck for stewing.

    Beef neck stew with black beans currently in the oven. Will steam lemon, thyme and black pepper suet dumpling on top later.



  • #2415
    sporina
    Registered Users, Registered Users 2 Posts: 7,247 ✭✭✭sporina


    https://www.boards.ie/discussion/comment/122737139#Comment_122737139

    gee fab… can smell em from here.. hmm



  • #2416
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,031 ✭✭✭✭the beer revolu


    I love that making chutney vinegar smell in the house, too. Reminds me of my childhood.



  • #2417
    Dave_The_Sheep
    Registered Users, Registered Users 2 Posts: 7,595 ✭✭✭Dave_The_Sheep


    Do you guys parboil your potatoes before making rosti?



  • #2418
    L1011
    Registered Users, Registered Users 2 Posts: 74,451 ✭✭✭✭L1011


    I have a lot of red onions, due to a mistake when shopping. Could do with using them up.

    Deep fryer is out of action currently, think the drain box has a leak and not willing to experiment until the kitchen floor is retiled (in case it leaks 5l of oil out); so no bhajis.

    What else can/should I do to use them up. Caramelise off some to freeze? Curry base? Can't really think of anything else.



  • #2419
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,031 ✭✭✭✭the beer revolu


    https://www.boards.ie/discussion/comment/122742876#Comment_122742876

    I've done it both ways and I don't find a huge difference between them as long as you really squeeze out the liquid when doing the raw version. Both work well. If you have cooked potatoes, use them, if not, use raw, as far as I'm concerned. They have a slightly different texture but it's hard to say one is better. The raw version is slightly more gluey in the centre. I've made many rostis 😊



  • #2420
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,358 ✭✭✭Gloomtastic!


    https://www.boards.ie/discussion/comment/122742959#Comment_122742959

    Pickled onions

    https://www.bbcgoodfood.com/recipes/quick-pickled-onions



  • #2421
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,031 ✭✭✭✭the beer revolu


    French onion soup?



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  • #2422
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,338 ✭✭✭✭Dial Hard


    https://www.boards.ie/discussion/comment/122742959#Comment_122742959

    How many are we talking here that you need to use them up so badly??? They keep forever, like!



  • #2423
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    https://www.boards.ie/discussion/comment/122742876#Comment_122742876

    Try 'par-baking' the potatoes on a low heat in the oven rather than parboiling them. This removes a lot of the moisture and makes for a great non-stodgy rösti.

    That's a tip from a chef I knew who worked in a restaurant specialising in traditional Swiss fare in Bern.



  • #2424
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,358 ✭✭✭Gloomtastic!


    Doesn’t par baking/boiling turn the potato into mush, making a hash brown as opposed to a rosti?



  • #2425
    L1011
    Registered Users, Registered Users 2 Posts: 74,451 ✭✭✭✭L1011


    https://www.boards.ie/discussion/comment/122744342#Comment_122744342

    Three bags worth, some already pretty old.

    Going to be Thursday before I get to do it I think.



  • #2426
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,338 ✭✭✭✭Dial Hard


    https://www.boards.ie/discussion/comment/122748562#Comment_122748562

    Probably won't be as much as you think by the time they're topped, tailed and peeled. I'd be going onion marmalade myself.



  • #2427
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,031 ✭✭✭✭the beer revolu


    https://www.boards.ie/discussion/comment/122748463#Comment_122748463

    If you use a pretty waxy potato, no.

    A rosti isn't that different to a hash brown, imo.

    Article here

    Seems letting the cooked potatoes chill sufficiently before grating is important.

    https://www.tastingtable.com/1135365/should-the-potatoes-for-rosti-be-raw-or-parboiled/



  • #2428
    SineadSpears
    Registered Users, Registered Users 2, Paid Member Posts: 3,201 ✭✭✭SineadSpears


    In Lidl today I noticed they sell bags of frozen jacket potatoes. Thought that was strange, it's basically frozen whole potatoes.

    I was thinking, surely it takes longer to cook a frozen potato rather than a fresh one 🫤

    Buuuut, NOW THAT IT'S BEDTIME - I'm thinking that maybe they are in fact mostly cooked and you might need to cook them for LESS time than a normal jacket potato 🤔 ??

    Wouldn't mind too, I don't even like jacket potatoes so I shouldn't even care. But here I am.........

    ....…

    SNUGGLE SEASON



  • #2429
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,338 ✭✭✭✭Dial Hard


    https://www.boards.ie/discussion/comment/122751478#Comment_122751478

    Yeah, they're already cooked and you just whack them into the microwave for a few minutes. They're nowhere near as good as a proper freshly baked potato, but not bad at all. Very handy to have in the freezer for an emergency lunch with some Franksy beans and a salad.



  • #2430
    SineadSpears
    Registered Users, Registered Users 2, Paid Member Posts: 3,201 ✭✭✭SineadSpears


    https://www.boards.ie/discussion/comment/122751983#Comment_122751983

    That's typical me - confused during the day, then everything is so much clearer right before bed 😅

    Genuinely couldn't understand the point of a frozen potato 🤭

    ....…

    SNUGGLE SEASON



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  • #2431
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,031 ✭✭✭✭the beer revolu


    20241025_141257.jpg

    Tesco seem to think that Wagu is a cut of beef! 😂

    Marketing people wreck my head. No need to be factual or accurate, just sell!



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