The General Chat Thread

Malari · 27-03-2014 03:23PM

Neyite wrote: »

Then I toss in finely chopped onion and dish up.

Remove all lumps from mash...then add in more lumps :pac:

My dad loves it this way - calls it "champ" - but I can't stand onions in me mash!

iwantmydinner · 27-03-2014 05:05PM

I will be moving into my new place on Saturday morning, so want to cook an awesome meal tomorrow night to thank my hosts for being so generous with their spare room. A planned three-night stay that turned into two and a half weeks...!

I was thinking some Aldi Angus fillet steaks with plenty veggies and home-cut chips, with a nice wine and/or beer. Whaddya think?

Bassfish · 27-03-2014 06:16PM

iwantmydinner wrote: »

I will be moving into my new place on Saturday morning, so want to cook an awesome meal tomorrow night to thank my hosts for being so generous with their spare room. A planned three-night stay that turned into two and a half weeks...!

I was thinking some Aldi Angus fillet steaks with plenty veggies and home-cut chips, with a nice wine and/or beer. Whaddya think?

Can't go too wrong with good steak and chips. Maybe add a little wow to it by making your own bernaise or cafe de Paris butter. A nice Pinotage or a pale ale are perfect for steak and chips.

Dubl07 · 27-03-2014 08:59PM

Bassfish wrote: »

Can't go too wrong with good steak and chips. Maybe add a little wow to it by making your own bernaise or cafe de Paris butter. A nice Pinotage or a pale ale are perfect for steak and chips.

:eek:

Bung some white wine in the fridge and have a nice Cotes du Rhone or Rioja on standby as well as your Pinotage and pale ale. I'd lay odds she'll go white.

Bassfish · 27-03-2014 10:08PM

Dubl07 wrote: »

:eek:

Bung some white wine in the fridge and have a nice Cotes du Rhone or Rioja on standby as well as your Pinotage and pale ale. I'd lay odds she'll go white.

White with steak?
Drops monocle in shock :-P

BaZmO* · 27-03-2014 10:17PM

Bassfish wrote: »

White with steak?
Drops monocle in shock :-P

Almost as bad as pale ale with steak!

iwantmydinner · 27-03-2014 10:34PM

I think I'll just have a glass of milk lads.

Ann Landers · 28-03-2014 02:30AM

Bassfish wrote: »

Regarding ricers and moolis, people always go on about how vital it is to have mash with no lumps, I have to ask, has lumpy mash ever really been a problem for anyone? Anything more effective than a fork will get rid of lumps. I actually dislike that french style pomme purre, I like mash to have a bit of substance, not so overworked that you could suck it through a straw. Do ricers privide anything that a masher with a bit of elbow doesn't provide?

Yeah, mashing spuds is no hassle at all. Ricers just seem fiddly!

The idea of pomme puree makes me want to gag - potatoes should not be blended, they become gloopy.

Ann Landers · 28-03-2014 02:37AM

IvyTheTerrible wrote: »

Does anyone else find that over-mashed spuds are a bit "gluey"? I much prefer mash with a masher.

+1

Mellor · 28-03-2014 03:46AM

Alun wrote: »

I got a Sensio Masha for Christmas, which, although it looks like a stick blender, isn't. It turns much, much slower and doesn't have a blade but a rotor that forces the potato out through the holes in the side much like a ricer rather than 'blending' them.

Most of the new stick blenders I've seen have one of then as an attachment. Seems sensible to combine them into one appliance.

Ann Landers wrote: »

The idea of pomme puree makes me want to gag - potatoes should not be blended, they become gloopy.

Pomme puree isn't blended potatos though. As mentioned above, blend them and it turns to a glue.

I usually think Gordon Ramsey talks a lot of bollox, but he can be good at getting the simple stuff perfect (scrambled eggs, veg prep etc)

Gordon Ramsey wrote:

Making a perfect potato purée starts with choosing the right potato that holds its texture and absorbs a lot of cream and butter without “splitting” - when I worked for Joel Robuchon he was famed for his pomme purée, and it was only 30 per cent potato. For the best flavour, boil the potatoes in their skins, peel while hot wearing rubber gloves, then push them through a wire drum sieve. You could also achieve a similar texture with a mouli or old-fashioned potato “ricer”. Don’t be tempted to whiz the potatoes in a food processor, though, or you’ll end up with a gluey goo. Whichever method you use, the secret is to work it when it’s warm and starchy - it’s when it goes cold that it will become lumpy

Alun · 28-03-2014 09:20AM

Mellor wrote: »

Most of the new stick blenders I've seen have one of then as an attachment. Seems sensible to combine them into one appliance.

I haven't seen those, plus I have a good stick blender anyway already. Good spot though, and indeed a good idea to combine the two into one device.

Merkin · 28-03-2014 09:50AM

Bassfish wrote: »

White with steak?
Drops monocle in shock :-P

No hard and fast rules tbh. Yes, red wine with steak is preferable but in the summer and you were having your steak with a big salad outside then white wine is a lovely alternative. Just important to go with a full bodied white wine as opposed to anything light. So a really buttery Chardonnay would be good (I personally find Chardonnay the work of the devil), as would a punchy Viognier (my fave!). I also think Riesling is pretty adaptable and can be paired with almost anything, definitely a good one to have on standby for most dishes as goes beautifully with fish as well.

God I miss wine!

To be perfectly honest, I don't really buy into the "we're having game so we MUST have blablabla". All down to personal choice really and while I absolutely would say match the wine to enhance the food and visa versa, the most important thing to is drink something you really enjoy!

Bassfish · 28-03-2014 10:50AM

Merkin wrote: »

No hard and fast rules tbh. Yes, red wine with steak is preferable but in the summer and you were having your steak with a big salad outside then white wine is a lovely alternative. Just important to go with a full bodied white wine as opposed to anything light. So a really buttery Chardonnay would be good (I personally find Chardonnay the work of the devil), as would a punchy Viognier (my fave!). I also think Riesling is pretty adaptable and can be paired with almost anything, definitely a good one to have on standby for most dishes as goes beautifully with fish as well.

God I miss wine!

To be perfectly honest, I don't really buy into the "we're having game so we MUST have blablabla". All down to personal choice really and while I absolutely would say match the wine to enhance the food and visa versa, the most important thing to is drink something you really enjoy!

Tis true for ya, a lot of strong fish dishes go nicely with a light red. I just love when you match the perfect red wine with a perfectly cooked steak, death row meal right there.
I actually did a wine and chocolate tasting in South Africa, the way the flavours combined with different wines and different chocolates was unreal.

Merkin · 28-03-2014 10:55AM

Bassfish wrote: »

I actually did a wine and chocolate tasting in South Africa, the way the flavours combined with different wines and different chocolates was unreal.

:eek:

We need to add a "Green with Envy" smiley post haste!

Dubl07 · 28-03-2014 01:38PM

Merkin wrote: »

No hard and fast rules tbh. Yes, red wine with steak is preferable but in the summer and you were having your steak with a big salad outside then white wine is a lovely alternative. Just important to go with a full bodied white wine as opposed to anything light. So a really buttery Chardonnay would be good (I personally find Chardonnay the work of the devil), as would a punchy Viognier (my fave!). I also think Riesling is pretty adaptable and can be paired with almost anything, definitely a good one to have on standby for most dishes as goes beautifully with fish as well.

God I miss wine!

To be perfectly honest, I don't really buy into the "we're having game so we MUST have blablabla". All down to personal choice really and while I absolutely would say match the wine to enhance the food and visa versa, the most important thing to is drink something you really enjoy!

The right white is infinitely preferable to the wrong red. I'm even partial to a good, dry rosé in summer with a steak. The horror!

IvyTheTerrible · 28-03-2014 01:44PM

Dubl07 wrote: »

The right white is infinitely preferable to the wrong red. I'm even partial to a good, dry rosé in summer with a steak. The horror!

Me too!
Cabernet d'Anjou can be lovely dry rosés.

Merkin · 28-03-2014 01:45PM

I love a nice little Anjou, perfect on its own or with a BBQ in the summer! Tesco used to do a lovely little one for buttons but I think they stopped it.

Where are you in France Ivy? I'm envious of how accessible and reasonable good wines are there.

IvyTheTerrible · 28-03-2014 01:48PM

Merkin wrote: »

I love a nice little Anjou, perfect on its own or with a BBQ in the summer! Tesco used to do a lovely little one for buttons but I think they stopped it.

Where are you in France Ivy? I'm envious of how accessible and reasonable good wines are there.

Montpellier, it's great to be able to get decent table wine for 2.50/3 euros, and good wine for a tenner! Local wine we like is Pic St Loup (a small AOC nearby).

Merkin · 28-03-2014 01:50PM

Ha! No way! I spend a good bit of time in Languedoc Roussillon very close to Narbonne! There's an amazing local white wine that is probably my favourite that you get for about €3.50 in the Carrefour (:eek:) called Picpoul de Pinet. I would in all honesty drink it out of a shoe given the opportunity, absolutely delicious!

IvyTheTerrible · 28-03-2014 01:53PM

Merkin wrote: »

Ha! No way! I spend a good bit of time in Languedoc Roussillon very close to Narbonne! There's an amazing local white wine that is probably my favourite that you get for about €3.50 in the Carrefour (:eek:) called Picpoul de Pinet. I would in all honesty drink it out of a shoe given the opportunity, absolutely delicious!

Oh I've heard of that, think I may have even drunk it at one point!
(I don't drink much but I do like a nice glass of wine when eating outside in the summer).

Merkin · 28-03-2014 01:54PM

Next time you're having fish or something light in the summer you should try it, it is VERY drinkable

IvyTheTerrible · 28-03-2014 01:55PM

Merkin wrote: »

Next time you're having fish or something light in the summer you should try it, it is VERY drinkable

Duly noted!

Dubl07 · 28-03-2014 02:10PM

IvyTheTerrible wrote: »

Montpellier, it's great to be able to get decent table wine for 2.50/3 euros, and good wine for a tenner! Local wine we like is Pic St Loup (a small AOC nearby).

Lucky you! Montpellier's wonderful - I loved the Comédie and the Jardin des Plantes. The whole Languedoc is brilliant - the people and the food. Pastries, bread, gambas, langoustines, oysters and lobster. I feel a rummage for my passport coming on.

Loire · 28-03-2014 02:30PM

Merkin wrote: »

Ha! No way! I spend a good bit of time in Languedoc Roussillon very close to Narbonne!

Have you been to Béziers? Lovely spot too.

Merkin · 28-03-2014 02:34PM

Loire wrote: »

Have you been to Béziers? Lovely spot too.

Many times Loire! I normally fly into Beziers or Carcassonne when I go which is usually a couple of times a year. I take it you've been? It's a lovely part of the world, I LOVE supermarket shopping in France, almost akin to a spiritual experience!

Loire · 28-03-2014 02:45PM

Merkin wrote: »

Many times Loire! I normally fly into Beziers or Carcassonne when I go which is usually a couple of times a year. I take it you've been? It's a lovely part of the world, I LOVE supermarket shopping in France, almost akin to a spiritual experience!

It's insane isn't it?!! I take the ferry with my Dad every year in Sept for a wine run. We have it down to a tee at this stage, which gives us plenty time to go back in a shop / potter around for foodstuffs. The selection they have is incredible. I remember on holiday a few years ago the fish section in the Carrefour had a ticket system (like the ones in the old tax offices, such is the demand!

I found a "kitchen" shop the last time I was over and was practically drooling around the place. Pots for 200 euro etc but boy were they something. Think I'll open a niiice rouge tonight

Dubl07 · 28-03-2014 02:52PM

Loire wrote: »

It's insane isn't it?!! I take the ferry with my Dad every year in Sept for a wine run. We have it down to a tee at this stage, which gives us plenty time to go back in a shop / potter around for foodstuffs. The selection they have is incredible. I remember on holiday a few years ago the fish section in the Carrefour had a ticket system (like the ones in the old tax offices, such is the demand!

I found a "kitchen" shop the last time I was over and was practically drooling around the place. Pots for 200 euro etc but boy were they something. Think I'll open a niiice rouge tonight

Do you ferry to Brittany and shop there or drive down to the South? I've wondered a few times about the short-stay shopping trips. We generally get the ferry to the west coast for holidays there but fly to Montpellier/Béziers and hire a car. Flying's rubbish for the amount of stuff I'd like to buy. :-)

Merkin · 28-03-2014 02:56PM

It's insane isn't it?!! I take the ferry with my Dad every year in Sept for a wine run. We have it down to a tee at this stage, which gives us plenty time to go back in a shop / potter around for foodstuffs. The selection they have is incredible. I remember on holiday a few years ago the fish section in the Carrefour had a ticket system (like the ones in the old tax offices, such is the demand!

A wine run you say??!!

I think this is a great idea, a lot of the imported stuff doesn't seem to travel that well, better just doing it yourself! Are there any restrictions at customs these days?

Carrefour has the ticketing system on all fresh produce counters! I love it. I also love how they actively encourage you to actually try everything before you buy. So if you're wondering to go for this pate or that pate and they simply cut you a piece of both without being prompted! Yay!! \o/ I've often come out full as a clam after spending half an hour eating everything!

I'm also invariably surprised at the contrast in the quality of fruit and vegetables between there and in Ireland/the UK. We really are used to buying absolute sh1te without realizing it.

The Black Oil · 28-03-2014 02:57PM

Oh, and I was just about to ask about food related holidays. Good timing...

iwantmydinner · 28-03-2014 03:21PM

Merkin wrote: »

We really are used to buying absolute sh1te without realizing it.

This might sound cray-cray but I came to the same conclusion after a trip to Dubai last year. The food was unbelievable, the flavours from the fruit and veg... Even the carrots!

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