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General Chat Thread II

1…8081838586…94

Comments

  • #2462
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,028 ✭✭✭✭the beer revolu


    @sporina , please don't private message me again. I don't know what you think you are doing, but stop, please.



  • #2463
    sporina
    Registered Users, Registered Users 2 Posts: 7,246 ✭✭✭sporina


    https://www.boards.ie/discussion/comment/122933088#Comment_122933088

    was just asking you to not be so negative and critical - in order to help keep Boards alive…

    why u tagged me here and didn't reply to my message - I can only imagine.. but I think its best to keep the energy positive



  • #2464
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,028 ✭✭✭✭the beer revolu


    https://www.boards.ie/discussion/comment/122938070#Comment_122938070

    Stop trying to police other's posts. You are not a moderator.

    I didn't reply to you privately because it would legitimise your messaging me. It is harassment and is not the first or second time you've done it. I expected that by quietly ignoring your previous private messages to me, you might get the hint, but, no!



  • #2465
    Gremlinertia
    Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Regional West Moderators Posts: 62,256 Mod ✭✭✭✭Gremlinertia


    Made my first dauphinoise yesterday, holy heck amazing change up with mandolin opposed to attempting regular knife slices



  • #2466
    sporina
    Registered Users, Registered Users 2 Posts: 7,246 ✭✭✭sporina


    https://www.boards.ie/discussion/comment/122940851#Comment_122940851

    hmm who doesn't love a bit of dauphinoise… delish..



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  • #2467
    eeepaulo
    Registered Users, Registered Users 2 Posts: 1,488 ✭✭✭eeepaulo


    https://www.boards.ie/discussion/comment/122940851#Comment_122940851

    Love my mandloine for dauphinoise, i've been using seriouseats recipe the last few times, just a bit longer cooking times, turned out lovely. Got a good recipe?

    Just on the mandoline, ive had it for years, always use the guard, although its that plastic flat one which is a bit rubbish and hand can slip on tougher foods, yesterday was making braised red cabbage, did the apples on it, apple didnt quite fit between the tracks so turned the apple sideways, just thought i dont need the guard this one time…..

    luckily it only took out a tiny chunk, maybe 1 mm, it could of been 1cm of thumb though, chefs reckon its the most dangerous kitchen utensil, so im currently buying a cut resistant glove.



  • #2468
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,313 ✭✭✭✭Dial Hard


    Mandolins are great but they scare the living jesus out of me. I'm always HYPER careful when using mine, but I can't watch other people using them, I do be just waiting for them to slice their fingers off...



  • #2469
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,339 ✭✭✭Gloomtastic!


    https://www.boards.ie/discussion/comment/122943814#Comment_122943814

    Can’t even read without shivering. 😂



  • #2470
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,028 ✭✭✭✭the beer revolu


    I have one that I use occasionally but am verry careful when using it. The glove is a good idea!



  • #2471
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,313 ✭✭✭✭Dial Hard


    https://www.boards.ie/discussion/comment/122943854#Comment_122943854

    Me neither!



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  • #2472
    Gremlinertia
    Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Regional West Moderators Posts: 62,256 Mod ✭✭✭✭Gremlinertia


    Very thankfully it came with two cut resistant gloves.. It is a frightening device



  • #2473
    eeepaulo
    Registered Users, Registered Users 2 Posts: 1,488 ✭✭✭eeepaulo


    Just to say im always careful with mine, 100s of times, until the one time i wasnt, i watch them being used on cooking shows and flinch

    i was watching a cooking show with my mum and boasted i have too vivid imagination for that to happen to me.

    10 euro for a decent washable glove, job done.

    sooo

    dauphinoise recipes?



  • #2474
    Gremlinertia
    Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Regional West Moderators Posts: 62,256 Mod ✭✭✭✭Gremlinertia


    https://www.boards.ie/discussion/comment/122944332#Comment_122944332

    Apologies, mine was nothing fancy and I didn't measure much but 250ml cream and about the same of milk, healthy sprinkle of nutmeg (it'll take more than you think) little bit of salt, 2.5 kg spuds peeled and sliced thinly, milk and cream into large saucepan, add spuds, stir very gently as hot cream is not something you want to get splashed with, get it to simmer then roll off heat and add a good handful of grated Parmesan and gruyere, combine carefully, lightly butter and oven dish and then into approx 190 fan oven with another bit of Parmesan on top.

    I also like to top and tail a clove of garlic into the milk mix for more flavour just remember to remove it!.



  • #2475
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,339 ✭✭✭Gloomtastic!


    If you want to slice potatoes or any other veg thinly, use the slicer attachment on your food processor. No blood, no fear.



  • #2476
    New Home
    Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 79,611 Mod ✭✭✭✭New Home


    The other thing I find spine chilling are those microplane graters, they look like something a torturer would have great fun with. They work well enough especially for zest, but if your hand slips...



  • #2477
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,313 ✭✭✭✭Dial Hard


    My sister brought me some saucissons back from Bruges a few weeks back and I'm only getting around to trying it now. Unreal. One is pork and venison and one is wild boar. Both going on pizzas now and will be milled.

    She also brought me a Provençale that I haven't tried yet. Saucisses by Maurice 🤣



  • #2478
    SineadSpears
    Registered Users, Registered Users 2, Paid Member Posts: 3,184 ✭✭✭SineadSpears


    Not long after rearranging some kitchen units/presses (as ye do on NYE).

    I've 2 full bags of unopened rice. Fair enough I bought a bag not long ago not realising I already had another bag in the press.

    But I've also got some boil in the bag sachets, I discovered that Dunnes do frozen rice bags so I've some of that too, AND I've three pouches of microwave rice 🤦‍♀️

    I don't even eat rice that often! 🥴

    ....…

    SNUGGLE SEASON



  • #2479
    3d4life
    Registered Users, Registered Users 2 Posts: 951 ✭✭✭3d4life


    "…..I've also got some boil in the bag sachets,….."

    You need to watch these very carefully.

    I had two from some time around 1995

    Went through the cupboard last year ( well, the year before last if you arnt reading this tonight, the last day of the year )

    Now I seem to have six sachets

    Pretty certain I never bought any

    Spooky stuff



  • #2480
    SineadSpears
    Registered Users, Registered Users 2, Paid Member Posts: 3,184 ✭✭✭SineadSpears


    https://www.boards.ie/discussion/comment/123004973#Comment_123004973

    1995 🤣🤣🤣

    I'll prob have these bags as a souvenir until the end of time because the bag I tried to cook before turned out as mush😖🤮

    Probably why I have so many alternative options available lol

    ....…

    SNUGGLE SEASON



  • #2481
    3d4life
    Registered Users, Registered Users 2 Posts: 951 ✭✭✭3d4life


    Well, some of the 'healthy' versions of rice take about two years to cook ( not really, but over 30mins :( WTAF )

    I'm more cocerned that there may be some form of procreation going on…..perhaps one new offspring bag every leap year or so ???



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  • #2482
    New Home
    Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 79,611 Mod ✭✭✭✭New Home


    Rice is notorious for self-seeding. :pac:

    😂😂😂



  • #2483
    SineadSpears
    Registered Users, Registered Users 2, Paid Member Posts: 3,184 ✭✭✭SineadSpears


    https://www.boards.ie/discussion/comment/123005001#Comment_123005001

    😆

    I've cooked brown rice ONCE in my life. If I remember correctly, it still wasn't cooked after the two years of cooking time!

    Life's too short for that carry on

    ....…

    SNUGGLE SEASON



  • #2484
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators, Paid Member Posts: 12,937 Mod ✭✭✭✭igCorcaigh


    Get yourselves some black (forbidden) rice. It cooks just like regular rice using the absorption method; delicious and full of antioxidants.

    https://www.loveandlemons.com/forbidden-black-rice/

    Keep the raw rice in the freezer, it deteriorates fairly kuickly (broken keypad here).



  • #2485
    The Nal
    Registered Users, Registered Users 2 Posts: 14,671 ✭✭✭✭The Nal


    https://www.boards.ie/discussion/comment/123007249#Comment_123007249

    Its fantastic yeah.

    Love this recipe.

    https://www.goodthymekitchen.com/soy-ginger-glazed-salmon-black-rice/



  • #2486
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,028 ✭✭✭✭the beer revolu


    https://www.boards.ie/discussion/comment/123007198#Comment_123007198

    Ah here. Most brown rice cooks in about 25 minutes. I often cook it.



  • #2487
    SineadSpears
    Registered Users, Registered Users 2, Paid Member Posts: 3,184 ✭✭✭SineadSpears


    https://www.boards.ie/discussion/comment/123008467#Comment_123008467

    It probably does but it took forever to cook for me & end up being dumped. Maybe it's supposed to be more firm than white rice, idk but I haven't tried to cook it since

    ....…

    SNUGGLE SEASON



  • #2488
    magicbastarder
    Moderators, Category Moderators, Arts Moderators, Sports Moderators, Paid Member Posts: 54,324 CMod ✭✭✭✭magicbastarder


    spent the afternoon in a mushroom farm near ashford; with an informal talk (more a chat) about the process of growing the mushrooms, plus a fantastic four course taster of what you can do with mushrooms. they plan on starting these on a regular basis in march or april, and i can say it's highly recommended.

    https://www.instagram.com/p/DEadY2nsYU3/


  • #2489
    Gremlinertia
    Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Regional West Moderators Posts: 62,256 Mod ✭✭✭✭Gremlinertia


    Ooooh how long does it take and how mush?. (Sorry not sorry)



  • #2490
    magicbastarder
    Moderators, Category Moderators, Arts Moderators, Sports Moderators, Paid Member Posts: 54,324 CMod ✭✭✭✭magicbastarder


    we were there a bit over two hours i think. they asked for a voluntary 'donation' of €30 - which we were more than happy to pay, we got four starter sized portions of food which you'd easily have paid €10 for - each - in a restaurant, and they were properly top notch. we also bought a box of mushrooms (oyster and lion's mane, pictured) for a fiver, and i came home with a good sized bag of mushroom grain starter which they cannot use because there's a little bit of contamination in it; they can't risk using it, but i can. that bag alone would probably cost me the guts of €30 to have delivered to the house; i'm in a position that i can use it because i've copious amounts of woodshavings to try to grow them on.

    PXL_20250104_195926121.jpg


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  • #2491
    magicbastarder
    Moderators, Category Moderators, Arts Moderators, Sports Moderators, Paid Member Posts: 54,324 CMod ✭✭✭✭magicbastarder


    PXL_20250104_133410603.jpg

    mushrooms are photogenic.



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