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The General Chat Thread

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Comments

  • #1562
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,485 CMod ✭✭✭✭The Black Oil


    Don't know about Aldi deep fat fryers, specifically. It's been years since I used any at all. Last one was something like this. The outer case is just a shell. The element cradle sits on the back part of the unit, but can be removed. The inner tray/tin for the oil is removable and doesn't have any electrical components. Easy for cleaning.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #1563
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Had a great time with kids yesterday evening....made pizzas. They loved rolling out the base and adding in the toppings. They ate some of the toppings as they were going and it was great fun. The place, the kids and myself were covered in flour!


  • #1564
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    We started making our own pizzas when our daughters were young and it was a weekly event for years. Kids love making their own :)


  • #1565
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    They do pizza (and pancake) workshops occassionally in my son's creche! The chef who makes the children's dinners used to work in a Michelin Starred restaurant here!


  • #1566
    beertons
    Hosted Moderators Posts: 23,391 ✭✭✭✭beertons


    I'd be shot if I brought a deep fat fryer Into the house. The way I see it, if I want greasy chips, I'll ho to the chopper. Otherwise, I do them in the oven. 7 years living with herself without one, I don't think I'm missing out on much.


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  • #1567
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    beertons wrote: »
    I'd be shot if I brought a deep fat fryer Into the house. The way I see it, if I want greasy chips, I'll ho to the chopper. Otherwise, I do them in the oven. 7 years living with herself without one, I don't think I'm missing out on much.

    New boardsie foodie meme right there :pac:


  • #1568
    beertons
    Hosted Moderators Posts: 23,391 ✭✭✭✭beertons


    Dammit, i can't even edit it.


  • #1569
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    beertons wrote: »
    Dammit, i can't even edit it.

    Doesn't matter now, it's been quoted for posterity! :pac:


  • #1570
    iwantmydinner
    Registered Users, Registered Users 2 Posts: 3,246 ✭✭✭iwantmydinner


    I have a bag of pearl barley and I've no idea what to do with it. Any suggestions?


  • #1571
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    iwantmydinner wrote: »
    I have a bag of pearl barley and I've no idea what to do with it. Any suggestions?
    http://www.bbc.co.uk/food/recipes/pearl_barley_with_21752.pdf
    :)


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  • #1572
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,035 ✭✭✭✭the beer revolu


    iwantmydinner wrote: »
    I have a bag of pearl barley and I've no idea what to do with it. Any suggestions?

    Just use it anywhere you might use rice. It is lovely with a rich stew in place of rice or spuds.
    Good in soup too.
    I always put some in an Irish stew.


  • #1573
    iwantmydinner
    Registered Users, Registered Users 2 Posts: 3,246 ✭✭✭iwantmydinner


    BaZmO* wrote: »
    http://www.bbc.co.uk/food/recipes/pearl_barley_with_21752.pdf
    :)

    Brilliant, I have everything for that except the mince and the wine, awesome!


  • #1574
    Toast4532
    Closed Accounts Posts: 2,613 ✭✭✭Toast4532


    iwantmydinner wrote: »
    I have a bag of pearl barley and I've no idea what to do with it. Any suggestions?
    It's delicious in stews and soups. A staple ingredient in all my soups and stews.

    It's great for thickening them up and its filling too.

    Mam is off to visit a friend this evening and I have to cook dinner.

    I've to feed myself, my boyfriend and my grandmother and anything I've suggested to my grandmother she has turned her nose up at.

    Beef stews, mince, vegs with spuds or rice, soup, cottage pie, chops, chicken, etc she's said no to. And then informed me that 'she isn't fussy'. Potatoes and butter is all she wants, then said she wasn't in the mood for it.

    Nope, not fussy at all.......... :rolleyes:


  • #1575
    Toast4532
    Closed Accounts Posts: 2,613 ✭✭✭Toast4532


    Went into the butchers today to get a spatchcocked chicken, they had one behind the counter and I misread the price tag and thought it said €6.66 (I was miles away, clearly), and got my other bits and pieces went to the checkout and thought I was overcharged, but said nothing until I checked my receipt when I got home. €9.99 it was. €9.99 for a chicken. It was a large chicken though and I normally only get small chickens in Dunnes etc for about €3 usually.

    Anyway, the reason I got it was because I want to make lemon, soy and garlic roast chicken.

    Now, I do remember seeing a recipe on Boards and thought I'd bookmarked it, but I didn't as I can't find it.

    I've no idea where on Boards I saw it, or who posted it so I'm wondering if anyone here might know of the same, or a similar recipe I could use? I know its a long shot but I'd really appreciate any help.


  • #1576
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,485 CMod ✭✭✭✭The Black Oil


    Hardly this?

    Or this?

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #1577
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    IvyTheTerrible wrote: »
    Hmm, chestnutty? :p Hard to describe, have you had sweet chestnuts before, well it's like that but a bit vanilla (because we put that in our jam!). The texture is more solid that normal jam, and it's opaque rather than clear. Like a spread really.
    Toast4532 wrote: »
    Went into the butchers today to get a spatchcocked chicken, they had one behind the counter and I misread the price tag and thought it said €6.66 (I was miles away, clearly), and got my other bits and pieces went to the checkout and thought I was overcharged, but said nothing until I checked my receipt when I got home. €9.99 it was. €9.99 for a chicken. It was a large chicken though and I normally only get small chickens in Dunnes etc for about €3 usually.

    Anyway, the reason I got it was because I want to make lemon, soy and garlic roast chicken.

    Now, I do remember seeing a recipe on Boards and thought I'd bookmarked it, but I didn't as I can't find it.

    I've no idea where on Boards I saw it, or who posted it so I'm wondering if anyone here might know of the same, or a similar recipe I could use? I know its a long shot but I'd really appreciate any help.

    I imagine it was this one? http://www.likemamusedtobake.com/2011/06/28/soy-garlic-chicken/


  • #1578
    Toast4532
    Closed Accounts Posts: 2,613 ✭✭✭Toast4532


    The Black Oil wrote: »
    Hardly this?

    Or this?
    Faith wrote: »
    I imagine it was this one? http://www.likemamusedtobake.com/2011/06/28/soy-garlic-chicken/
    That's the one, Like Mam Used to Bake!

    Thanks so much both of you! Can't wait to make it!


  • #1579
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    I'm making some sweet potato chips tonight to serve with some baked fish.

    the last few times have been pretty bad. Soggy, uncrispy, burnt edges - a mess.

    I'll be doing them in the oven, we don't have a fryer. So, any tips?

    I want crispy french-fry like chips, not thick "farmhouse cut" or wedge-type things.


  • #1580
    misslt
    Registered Users, Registered Users 2 Posts: 2,103 ✭✭✭misslt


    Cut them quite fine, toss in cornflour and salt first?

    Then oven at maybe 220 or higher? Or start to cook them at a lower temperature for a little bit then drown them in oil and cook at a really high temp?

    My weekend activities will involve Heston Blumenthals triple cooked chips: http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/triple-cooked-chips-recipe

    I cannot *wait*.


  • #1581
    GrahamThomas
    Registered Users, Registered Users 2 Posts: 606 ✭✭✭GrahamThomas


    Baldy Conscience wrote: »
    I'm making some sweet potato chips tonight to serve with some baked fish.

    the last few times have been pretty bad. Soggy, uncrispy, burnt edges - a mess.

    I'll be doing them in the oven, we don't have a fryer. So, any tips?

    I want crispy french-fry like chips, not thick "farmhouse cut" or wedge-type things.

    I've had a similar problem before when making sweet potato fries. A method I've tried is to soak the fries in water while the ovens pre-heating, then drain & dry them off. Put the fries into a ziploc bag with a tbsp or two of cornflour and shake it up until they're all evenly coated.

    It can be tricky to get the amount of corn flour right, and the fries don't get quite as crispy as when fried, but they still taste really good!


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  • #1582
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    misslt wrote: »

    My weekend activities will involve Heston Blumenthals triple cooked chips: http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/triple-cooked-chips-recipe

    I cannot *wait*.

    Be careful with Heston's chips! :eek:

    I know it's the Daily Mail, but still!


  • #1583
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    Toast4532 wrote: »
    Went into the butchers today to get a spatchcocked chicken, they had one behind the counter and I misread the price tag and thought it said €6.66 (I was miles away, clearly), and got my other bits and pieces went to the checkout and thought I was overcharged, but said nothing until I checked my receipt when I got home. €9.99 it was. €9.99 for a chicken. It was a large chicken though and I normally only get small chickens in Dunnes etc for about €3 usually.

    Anyway, the reason I got it was because I want to make lemon, soy and garlic roast chicken.

    Now, I do remember seeing a recipe on Boards and thought I'd bookmarked it, but I didn't as I can't find it.

    I've no idea where on Boards I saw it, or who posted it so I'm wondering if anyone here might know of the same, or a similar recipe I could use? I know its a long shot but I'd really appreciate any help.
    That sounds like the price a whole chicken SHOULD be!


  • #1584
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    IvyTheTerrible wrote: »
    That sounds like the price a whole chicken SHOULD be!

    When you think about it even €10.00 isn't that much. Say the shop is getting 30% that only leaves €7.00 for feeding for 18 odd weeks, light, cleaning, processing, transportation and advertising.

    I have often thought of keeping my own chickens for meat but I'm not sure I could kill them myself as I know I'd get fond of them.


  • #1585
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Toast4532 wrote: »
    Went into the butchers today to get a spatchcocked chicken, they had one behind the counter and I misread the price tag and thought it said €6.66 (I was miles away, clearly), and got my other bits and pieces went to the checkout and thought I was overcharged, but said nothing until I checked my receipt when I got home. €9.99 it was. €9.99 for a chicken. It was a large chicken though and I normally only get small chickens in Dunnes etc for about €3 usually.

    Anyway, the reason I got it was because I want to make lemon, soy and garlic roast chicken.

    Now, I do remember seeing a recipe on Boards and thought I'd bookmarked it, but I didn't as I can't find it.

    I've no idea where on Boards I saw it, or who posted it so I'm wondering if anyone here might know of the same, or a similar recipe I could use? I know its a long shot but I'd really appreciate any help.
    IvyTheTerrible wrote: »
    That sounds like the price a whole chicken SHOULD be!
    Yeah, I wouldn't feel comfortable buying a whole chicken for €3. Just seems wrong.


  • #1586
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    Animord wrote: »
    When you think about it even €10.00 isn't that much. Say the shop is getting 30% that only leaves €7.00 for feeding for 18 odd weeks, light, cleaning, processing, transportation and advertising.

    I have often thought of keeping my own chickens for meat but I'm not sure I could kill them myself as I know I'd get fond of them.

    Me too. If the little divils were giving me eggs in the morning I'd feel like a psychopath having to kill them :o

    I think at €10 a chicken (and if from the butchers I am presuming free range and organic) is excellent value for money and what we should expect to pay. There's all the costs to the supplier as outlined above by Animord but from a no waste perspective you can't get better. Between two of us we get two really yummy dinners out of a nice chicken. Mr. Merkin always says if you're going to kill an animal then at least do it the justice of using it and chickens are perfect.

    Normally a roast on a Sunday with all the trimmings. We then make stock out of the bones that evening to use in a delicious chicken stew the next day during the winter months (absolutely no waste) and chicken with salad/Caesar salad in warmer months. Nyum.....chicken


  • #1587
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    Merkin wrote: »
    Me too. If the little divils were giving me eggs in the morning I'd feel like a psychopath having to kill them :o

    I think at €10 a chicken (and if from the butchers I am presuming free range and organic) is excellent value for money and what we should expect to pay. There's all the costs to the supplier as outlined above by Animord but from a no waste perspective you can't get better. Between two of us we get two really yummy dinners out of a nice chicken. Mr. Merkin always says if you're going to kill an animal then at least do it the justice of using it and chickens are perfect.

    Normally a roast on a Sunday with all the trimmings. We then make stock out of the bones that evening to use in a delicious chicken stew the next day during the winter months (absolutely no waste) and chicken with salad/Caesar salad in warmer months. Nyum.....chicken

    Yep, I am not always good at using the whole thing at one time so I bung the stripped carcass into a bag in the freezer and when I have three or four of them I make a big pot of stock which I reduce as much as I can for space reasons and then freeze it. Never have another tasteless soup or 'chemically' gravy again!


  • #1588
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Animord wrote: »
    Yep, I am not always good at using the whole thing at one time so I bung the stripped carcass into a bag in the freezer and when I have three or four of them I make a big pot of stock which I reduce as much as I can for space reasons and then freeze it. Never have another tasteless soup or 'chemically' gravy again!

    Never thought about freezing the carcass. Good idea.


  • #1589
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    I'd love to keep chickens, but I definitely wouldn't be able to kill them. I'd have them just for eggs!


  • #1590
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    BaZmO* wrote: »
    Never thought about freezing the carcass. Good idea.


    The only tragic thing about it is when you go looking for something yummy for dinner in the freezer - you pull out a bag that looks like it has possibilities and it turns out to be a bunch of stripped chicken bones! :D


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  • #1591
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    Faith wrote: »
    I'd love to keep chickens, but I definitely wouldn't be able to kill them. I'd have them just for eggs!

    I know someone to raises 12 at a time and just puts them all (live) into the car and delivers them to a butcher who does all the nasty bit. She gets them back all wrapped and ready for freezing.


This discussion has been closed.
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