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Cooking

  • 25-06-2013 06:59PM
    #1
    hillbloom
    Registered Users, Registered Users 2 Posts: 853 ✭✭✭


    Has anyone tried the new Philadelphia Simply Stir Cooking Sauce. Any ideas on best to use it. Garlic & Herb would be my preference, not very fond of Murshroom. I would love a good simple recipe for using it.


Comments

  • #2
    Sulla Felix
    Closed Accounts Posts: 2,442 ✭✭✭Sulla Felix


    Youve got to be fúcking kidding? Answer is in it's name.

    Anyway it's overpriced muck, better off buying plain philly and making the sauce with fresh herbs.


  • #3
    Frosty McSnowballs
    Closed Accounts Posts: 9,396 ✭✭✭Frosty McSnowballs


    Step 1: open packet
    Step 2: fcuk it in the bin
    Step 3: order take away

    Philadelphia.......ew


  • #4
    dan1895
    Registered Users, Registered Users 2 Posts: 4,597 ✭✭✭dan1895


    Stir in sauces aren't cooking!


  • #5
    IM0
    Closed Accounts Posts: 5,390 ✭✭✭IM0


    dan1895 wrote: »
    Stir in sauces aren't cooking!

    yes they are, its in the name simply stir COOKING sauce :mad:


  • #6
    Lucyfur
    Registered Users, Registered Users 2 Posts: 32,513 ✭✭✭✭Lucyfur


    It's only cooking if you use real philadelphia from a tub. Not the slightly watered down philadelphia in a squeezy bag.


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  • #7
    Mint Sauce
    Registered Users, Registered Users 2 Posts: 29,293 ✭✭✭✭Mint Sauce


    Sulla Felix wrote: »
    Youve got to be fúcking kidding? Answer is in it's name.

    Anyway it's overpriced muck, better off buying plain philly and making the sauce with fresh herbs.

    I think the OP meant with what? Pasta, rice, chicken, meat, fish.

    Not familar with the product my self. But used to use the Dolmio stir in sauces, stopped when started making my own tomato sauce, heck of alot nicer and cheaper.


  • #8
    The Backwards Man
    Closed Accounts Posts: 18,299 ✭✭✭✭The Backwards Man


    Stir it into a Pot Noodle.


  • #9
    Fr_Dougal
    Registered Users, Registered Users 2 Posts: 9,167 ✭✭✭Fr_Dougal


    hillbloom wrote: »
    Has anyone tried the new Philadelphia Simply Stir Cooking Sauce. Any ideas on best to use it. Garlic & Herb would be my preference, not very fond of Murshroom. I would love a good simple recipe for using it.

    Next week in Cooking with After Hours; "How to boil an egg".


  • #10
    LizT
    Registered Users, Registered Users 2 Posts: 29,089 ✭✭✭✭LizT


    Fr_Dougal wrote: »
    Next week in Cooking with After Hours; "How to boil an egg".

    We have a whole series planned.

    How to toast bread
    How to make a pot noodle
    etc eventually working up to "How to eat your scone (pronounced s-cone) with Strawberry jam". Exciting times ahead.


  • #11
    Frosty McSnowballs
    Closed Accounts Posts: 9,396 ✭✭✭Frosty McSnowballs


    Fr_Dougal wrote: »
    Next week in Cooking with After Hours; "How to boil an egg".

    Lob it into the kettle.....hey presto, boiled egg and water for the tae!


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  • #12
    LowOdour
    Registered Users, Registered Users 2 Posts: 2,904 ✭✭✭LowOdour


    cook pasta, then add pasta in to sauce packet and give it a good shake. The Stir-In bit is just a marketing gimmick


  • #13
    KeithM89
    Closed Accounts Posts: 3,557 ✭✭✭KeithM89


    Theres a great How To series on youtube for the culinary challenged.
    Heres a useful one:



  • #14
    Witchie
    Registered Users, Registered Users 2 Posts: 5,597 ✭✭✭Witchie


    I haven't used those sauces but I would suggest a quick meal idea that I make with ordinary philly for my sons. Fry some bacon and remove it from pan. Fry off some onions, peppers, mushrooms while boiling some tagliatelle. Cut up the bacon and put back into the pan. Add the sauce and heat through then when pasta is cooked toss it through the sauce. You can add some more herbs if you like too.


  • #15
    [Deleted User]
    Posts: 53,068 ✭✭✭✭ [Deleted User]


    Lucyfur wrote: »
    It's only cooking if you use real philadelphia from a tub. Not the slightly watered down philadelphia in a squeezy bag.

    Pfft. Real philadelphia comes in a block.


  • #16
    Frosty McSnowballs
    Closed Accounts Posts: 9,396 ✭✭✭Frosty McSnowballs


    In other news:

    What does cheese say when getting its photo taken?...

    ..."People"


  • #17
    WoollyRedHat
    Registered Users, Registered Users 2 Posts: 10,462 ✭✭✭✭WoollyRedHat


    LizT wrote: »
    We have a whole series planned.

    How to toast bread
    How to make a pot noodle
    etc eventually working up to "How to eat your scone (pronounced s-cone) with Strawberry jam". Exciting times ahead.
    Fr_Dougal wrote: »
    Next week in Cooking with After Hours; "How to boil an egg".



    They actually do this kind of the thing in The Guardian... maybe not the pot noodle, but the others are dead on.


  • #18
    hillbloom
    Registered Users, Registered Users 2 Posts: 853 ✭✭✭hillbloom


    I am very disappointed with the response. I think there was only 2 nice polite replies. Thanks anyway!!


  • #19
    WoollyRedHat
    Registered Users, Registered Users 2 Posts: 10,462 ✭✭✭✭WoollyRedHat


    You're in the wrong forum, best bet is here
    http://www.boards.ie/vbulletin/forumdisplay.php?f=610


  • #20
    Lucyfur
    Registered Users, Registered Users 2 Posts: 32,513 ✭✭✭✭Lucyfur


    Senor Fancy Pants wrote: »
    In other news:

    What does cheese say when getting its photo taken?...

    ..."People"


    Q: What happened after an explosion at a French cheese factory?
    A: All that was left was de brie.


    Q: What do you call cheese that is sad?
    A: Blue cheese.


  • #21
    I am pie
    Closed Accounts Posts: 4,652 ✭✭✭I am pie


    1. Squirt it directly into your eyes.

    2. Squeeze yourself into a microwave and ask someone to turn it on.

    3. Await tasty meal.


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  • #22
    Hownowcow
    Closed Accounts Posts: 341 ✭✭Hownowcow


    Philadelphia Cocktail Recipe

    Pour Philadelphia Simply Stir Cooking Sauce into bottle. Add petrol. Seal bottle. Shake bottle. Tie alcohol soaked rag to neck of bottle. Light rag. Throw bottle. Run in opposite direction.

    * Cocktail is only for use in a war zone*

    ** Do not do this in your kitchen**


  • #23
    PinkLemonade
    Closed Accounts Posts: 768 ✭✭✭PinkLemonade


    hillbloom wrote: »
    I am very disappointed with the response. I think there was only 2 nice polite replies. Thanks anyway!!

    You did put it in after hours, maybe you should have put it in a more appropriate forum, food and drink or cooking and recipes.
    Also on that note, I was disappointed clicking into this thread when I read the OP, I guess we're all disappointed


  • #24
    --LOS--
    Registered Users, Registered Users 2 Posts: 11,028 ✭✭✭✭--LOS--


    move it already.....


  • #25
    Fr_Dougal
    Registered Users, Registered Users 2 Posts: 9,167 ✭✭✭Fr_Dougal


    hillbloom wrote: »
    I am very disappointed with the response. I think there was only 2 nice polite replies. Thanks anyway!!

    Sounds as if you really wanted our help, try the Cooking Forum: http://www.boards.ie/vbulletin/forumdisplay.php?f=30


  • #26
    [Deleted User]
    Posts: 53,068 ✭✭✭✭ [Deleted User]


    hillbloom wrote: »
    I am very disappointed with the response. I think there was only 2 nice polite replies. Thanks anyway!!

    Hey OP, I'll lock the thread and you can post in the appropriate forum, you're on boards a while so you should be aware that each forum has their own charter, it would be a good idea to read the charter of the forum you are posting in so as not to be disappointed with the responses.


This discussion has been closed.
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