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The General Chat Thread

1…3839414344…331

Comments

  • #1202
    fitzcoff
    Registered Users, Registered Users 2 Posts: 528 ✭✭✭fitzcoff


    Faith wrote: »

    Although (baker nerd alert warning!) there's actually a difference between cupcakes and buns/queen cakes. The crumb structure is different and the ratio of ingredients is different. That is, unless someone just uses a queen cake recipe and passes them off as cupcakes. That's just plain wrong.





    IMO, of course :D

    Just wondering what is the recipe and ratio of ingredients? I'd like to know which one I've been actually been baking


  • #1203
    gg2
    Registered Users, Registered Users 2 Posts: 1,082 ✭✭✭gg2


    Just attempted a balsamic reduction.. I somehow turned it into toffee!! And its kinda tasty!


  • #1204
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Scallops fried in butter and put on top of black pudding. A roasted pear with that and you have a nice starter!


  • #1205
    iwantmydinner
    Registered Users, Registered Users 2 Posts: 3,246 ✭✭✭iwantmydinner


    I hate pears! And most melons. Can. Not. Cope. With the texture. I've tried and tried.


  • #1206
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    iwantmydinner wrote: »
    I hate pears! And most melons. Can. Not. Cope. With the texture. I've tried and tried.

    I like melons ;)


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  • #1207
    gg2
    Registered Users, Registered Users 2 Posts: 1,082 ✭✭✭gg2


    Made a shepherd's pie today (with beef mince) topped with turnip and potato mash it was scrumptious! The only thing is I've developed an awful taste for salt the past while so trying to cut it out, everything is just tasting slightly bland and.... un salty! Even though I had it well seasoned I really wanted to destroy it in salt:confused:This salt habit literally appeared over night!!

    Hummus turned out delish as well! Will never buy it from the shop again


  • #1208
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    gg2 wrote: »
    Made a shepherd's pie today (with beef mince)

    That's cottage pie ;)


  • #1209
    misslt
    Registered Users, Registered Users 2 Posts: 2,103 ✭✭✭misslt


    folks has anyone any tips for frying falafel?

    I've made them before loads of times but I think my frying pan is ruined, I can't make pancakes or fry eggs anymore either :mad:

    any short term suggestions until I get a new one? not too fussed about the eggs or pancakes but I have a craving for falafel...


  • #1210
    gg2
    Registered Users, Registered Users 2 Posts: 1,082 ✭✭✭gg2


    Faith wrote: »
    That's cottage pie ;)

    Look at me learning something new everyday ;):p
    If I said to our crew "cottage pie lads!" I'd get "its far from that you were reared":D

    Maybe this belongs in the confession thread, but I only discovered last week shepherd's pie is meant to be made with lamb mince. Dim or what!!


  • #1211
    confusticated
    Registered Users, Registered Users 2 Posts: 1,682 ✭✭✭confusticated


    Faith wrote: »
    I would define a difference between cookies and biscuits. Cookies tend to have things like chocolate chips, they're bigger, softer and chewier. Biscuits don't have lumps of things, and tend to be harder and smaller.

    Poor ol' fruit shorties...;)

    God I'd eat a packet of fruit shorties now.


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  • #1212
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    confusticated wrote: »
    Poor ol' fruit shorties...;)

    God I'd eat a packet of fruit shorties now.

    Funny you mentioned -- I haven't had biscuits in 2 weeks and the first one I picked up this morning to go with my coffee at a playcentre was a pack of fruit shorties.


  • #1213
    dipdip
    Closed Accounts Posts: 537 ✭✭✭dipdip


    misslt wrote: »
    folks has anyone any tips for frying falafel?

    I've made them before loads of times but I think my frying pan is ruined, I can't make pancakes or fry eggs anymore either :mad:

    any short term suggestions until I get a new one? not too fussed about the eggs or pancakes but I have a craving for falafel...

    The only tip I could offer would be to use plenty of hot oil, and try not to move them around the pan too much. Drain on paper towel before eating.


  • #1214
    confusticated
    Registered Users, Registered Users 2 Posts: 1,682 ✭✭✭confusticated


    I've had 3 fake jammy dodgers (which are the poor man's jam and creams anyway, even the real ones) instead. It's not working.


  • #1215
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    fitzcoff wrote: »
    Just wondering what is the recipe and ratio of ingredients? I'd like to know which one I've been actually been baking

    Sorry, I read this earlier and forgot to come back to it!

    In my house, anyway, fairy/queen cakes/buns used a recipe like this Odlums one:

    175g/6 tablespoons Odlums Self Raising Flour
    125g/4 tablespoons Caster Sugar
    125g Margarine (half a block)
    2 Eggs
    2 tablespoons cold Water.

    The recipe I use for vanilla cupcakes is:

    120g plain flour
    140g caster sugar
    1 ½ tsp baking powder
    a pinch of salt
    40g unsalted butter, at room temperature
    120ml whole milk
    1 egg
    ¼tsp vanilla extract

    So there's much less butter than buns, added milk, and less eggs.

    That's just the ones I make, but in my experience, buns/fairy cakes etc tend to be quite close to a Victoria sponge while cupcakes are noticeably different :).


  • #1216
    iwantmydinner
    Registered Users, Registered Users 2 Posts: 3,246 ✭✭✭iwantmydinner


    confusticated wrote: »
    Poor ol' fruit shorties...;)

    God I'd eat a packet of fruit shorties now.

    Or as we called them, fly biscuits!




    As in bzzzz. Cos my little sister thought the bits of fruit were flies.


  • #1217
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    misslt wrote: »
    folks has anyone any tips for frying falafel?

    I've made them before loads of times but I think my frying pan is ruined, I can't make pancakes or fry eggs anymore either :mad:

    If you have an oven these oven baked Falafel from Quaalude are lovely indeed


  • #1218
    misslt
    Registered Users, Registered Users 2 Posts: 2,103 ✭✭✭misslt


    MissFlitworth wrote: »
    If you have an oven these oven baked Falafel from Quaalude are lovely indeed


    I will have to try them!

    Funnily enough the veggie option for lunch at work today is falafel \o/

    thanks!


  • #1219
    The Sweeper
    Registered Users, Registered Users 2 Posts: 10,658 ✭✭✭✭The Sweeper


    Mrs Fox wrote: »
    I felt like this during the whole CUPCAKE overload.

    Bake standard quality sponge buns, about $0.30 apiece.

    Ice them with multicoloured sugar fondant using a weird shaped nozzle. $0.10 apiece.

    Ensure the height of the icing is nearly the height of the bun. Free.

    Decorate them with sparkly, jangly and sugary things, akin to a senior infants art project. $0.15 apiece.

    Place six of them in a box that cost $0.45 because you buy them by the 1,000.

    Charge $20 for the box.

    Priceless.

    /stooge


  • #1220
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    iwantmydinner wrote: »
    Or as we called them, fly biscuits!




    As in bzzzz. Cos my little sister thought the bits of fruit were flies.

    So do we - that or insect-a-bites :D


  • #1221
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    They've been commonly called 'squashed fly biscuits' for absolutely ages, certainly when I was little (which was a long time ago:D).


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  • #1222
    Malari
    Registered Users, Registered Users 2 Posts: 18,150 ✭✭✭✭Malari


    Flies' graveyards! :D


  • #1223
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Hi all,

    Eureka moment last night. I bought some Hake in the fish monger and was wondering what I could do with it and went online. Recipe after recipe had a herb & butter sauce. Ye might all know how to make this but I thought I knew also but decided to read the steps anyway. I was missing a vital step (Step 1 below). Below is what was recommended and it was amazing (and I'll use it for most fish now!)

    1 After you fry the fish in butter remove to the serving plate
    2 then add 30g of butter to the pan you cooked the fish in
    3 When it bubbles add the mixed herbs (I used dried herbs) and a splash of lemon juice
    4 Give it a good swish around and pour over the fish

    really simple and yummy. Delighted with meself so I am :o

    Loire


  • #1224
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Mrs Fox wrote: »
    Funny you mentioned -- I haven't had biscuits in 2 weeks and the first one I picked up this morning to go with my coffee at a playcentre was a pack of fruit shorties.

    They're so dangerous! I'd go through a pack like a locust!


  • #1225
    iwantmydinner
    Registered Users, Registered Users 2 Posts: 3,246 ✭✭✭iwantmydinner


    Loire wrote: »
    Hi all,

    Eureka moment last night. I bought some Hake in the fish monger and was wondering what I could do with it and went online. Recipe after recipe had a herb & butter sauce. Ye might all know how to make this but I thought I knew also but decided to read the steps anyway. I was missing a vital step (Step 1 below). Below is what was recommended and it was amazing (and I'll use it for most fish now!)

    1 After you fry the fish in butter remove to the serving plate
    2 then add 30g of butter to the pan you cooked the fish in
    3 When it bubbles add the mixed herbs (I used dried herbs) and a splash of lemon juice
    4 Give it a good swish around and pour over the fish

    really simple and yummy. Delighted with meself so I am :o

    Loire

    Cool, have some sea bass in the freezer, gonna try this!


  • #1226
    pampootie
    Registered Users, Registered Users 2 Posts: 1,441 ✭✭✭pampootie


    Ah lads. I've forgotten how to cook. Overcooked fish Tuesday. Sloppy falafel that fell apart last night. Burnt toast this morning. This means I'm allowed eat out for the rest of the week, right?


  • #1227
    beertons
    Hosted Moderators Posts: 23,392 ✭✭✭✭beertons


    Made pulled pork yesterday, sorry beer revolu, and the sauce was too vinegary for me. I couldn't eat it. Am I right in saying mix in honey and it will dilute it down?


  • #1228
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    beertons wrote: »
    Made pulled pork yesterday, sorry beer baron, and the sauce was too vinegary for me. I couldn't eat it. Am I right in saying mix in honey and it will dilute it down?

    Anything sweet will counteract the acidity so I'd say honey will do it.


  • #1229
    beertons
    Hosted Moderators Posts: 23,392 ✭✭✭✭beertons


    Dizzyblonde wrote: »
    Anything sweet will counteract the acidity so I'd say honey will do it.


    Thank god. Be a shame to not being able to eat it, after looking after it fir 3 days.


  • #1230
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    beertons wrote: »
    Made pulled pork yesterday, sorry beer baron, and the sauce was too vinegary for me. I couldn't eat it. Am I right in saying mix in honey and it will dilute it down?

    If you leave it in the slow cooker on warm for a while the vinegar taste will mellow as it evaporates.


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  • #1231
    dipdip
    Closed Accounts Posts: 537 ✭✭✭dipdip


    There is no evaporation in my slow cooker at all.


This discussion has been closed.
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