The General Chat Thread

iwantmydinner · 01-04-2014 08:21AM

Did a grocery shop last night for my new place. Very, very much looking forward to cooking my own meals again, after about a month of not having proper access to a kitchen or being able to use my own things. I want to cook *everything* but think I'm gonna start with an old reliable, chili con carne. Can't wait.

Faith · 02-04-2014 04:25PM

I really want to start eating more fresh fish, but I don't have time to be going to fishmongers whenever I want fish. Does freezing fresh fish really ruin it, or is it still good enough?

BaZmO* · 02-04-2014 04:32PM

Faith wrote: »

I really want to start eating more fresh fish, but I don't have time to be going to fishmongers whenever I want fish. Does freezing fresh fish really ruin it, or is it still good enough?

More than good enough.

Something that I learned recently is that a lot of sushi is actually frozen first before being prepared. And I'm not talking about low quality restaurants either.

angeldelight · 02-04-2014 04:47PM

This may sound like a ridiculous question but if ye were asking the butcher for rib eye steak to feed 2 people what would you ask for? I asked for 2 medium steaks and have ended up with enough for at least 4 people and we eat loads!

Animord · 02-04-2014 05:03PM

Ed

Faith wrote: »

I really want to start eating more fresh fish, but I don't have time to be going to fishmongers whenever I want fish. Does freezing fresh fish really ruin it, or is it still good enough?

Not at all. I buy a whole salmon periodically from Kay O'Connell and portion it up and freeze it. If there is any deterioration, it is still a hundred times better than the salmon you buy in any of the supemarkets.

Edit: white fishes freeze fine in my experience, I don't think mackerel freezes well or sea bass, but having said that, I have done both and as above, it is still better than most supermarket fish.

Jezek · 02-04-2014 05:13PM

BaZmO* wrote: »

More than good enough.

Something that I learned recently is that a lot of sushi is actually frozen first before being prepared. And I'm not talking about low quality restaurants either.

This is done for safety, at very low temps.

BaZmO* · 02-04-2014 05:27PM

Jezek wrote: »

This is done for safety, at very low temps.

Oh I know. I should've said really. Was just surprised that it was frozen at all.

homemadecider · 02-04-2014 06:15PM

angeldelight wrote: »

This may sound like a ridiculous question but if ye were asking the butcher for rib eye steak to feed 2 people what would you ask for? I asked for 2 medium steaks and have ended up with enough for at least 4 people and we eat loads!

I'd ask for about 400g ribeye. Personally I'd eat 150g and himself would have 250g and it's plenty.

dipdip · 02-04-2014 07:35PM

I find thick cuts of fish freeze really well (haddock, halibut, salmon) but thin, delicate cuts don't (ray, sea trout, sea bass).

Used in cooking, I find canned fish perfectly palatable (tinned salmon in salmon fishcakes for example).

I always buy raw frozen prawns and scallops also. They're not as exquisite as entirely fresh prawns and scallops but still really delicious and enjoyable.

There are lots of ways to enjoy fish without a fishmonger.

janmaree · 02-04-2014 09:17PM

Faith wrote: »

I really want to start eating more fresh fish, but I don't have time to be going to fishmongers whenever I want fish. Does freezing fresh fish really ruin it, or is it still good enough?

I agree with everyone else in that freezing fish is fine but I do believe that the defrosting is very important. If possible, it's much better to defrost slowly in the fridge which means the day before pretty much. I just find that it doesn't get so waterlogged that way.

Loire · 03-04-2014 07:17AM

dipdip wrote: »

Used in cooking, I find canned fish perfectly palatable (tinned salmon in salmon fishcakes for example).

I make fish cakes for the kids the whole time and I never thought of that

.

the beer revolu · 03-04-2014 09:25AM

I find that if the fish is really fresh going in to the freezer, it will come out well.

dipdip · 03-04-2014 09:53AM

Bags of frozen fish bought directly from the supermarket freezer make a great fish pie too. Economical also.

You can poach the fish in milk for just ten minutes and it's tender and ready to go into the pie.

Mmmm, I love a fish pie.

Recently I have been making the Save with Jamie version. Poached frozen fish fillets and little frozen prawns, in a creamy sauce packed full of onion, carrot and spinach, and topped with mash with swirls of pea puree through it. It's wonderful.

BaZmO* · 03-04-2014 10:01AM

dipdip wrote: »

Recently I have been making the Save with Jamie version. Poached frozen fish fillets and little frozen prawns, in a creamy sauce packed full of onion, carrot and spinach, and topped with mash with swirls of pea puree through it. It's wonderful.

The OH got that book from the work book club recently. Apart from the above, any recommendations from the book?

IvyTheTerrible · 03-04-2014 10:03AM

BaZmO* wrote: »

The OH got that book from the work book club recently. Apart from the above, any recommendations from the book?

I like the carbonara from it!

iwantmydinner · 03-04-2014 10:50AM

BaZmO* wrote: »

The OH got that book from the work book club recently. Apart from the above, any recommendations from the book?

I highly recommend the Singapore Noodles!

iwantmydinner · 03-04-2014 10:58AM

Has anyone seen the special Easter Lidl booklet that came with today's Indo? I'm actually salivating over it! Everything looks incredible.

dipdip · 03-04-2014 11:17AM

BaZmO* wrote: »

The OH got that book from the work book club recently. Apart from the above, any recommendations from the book?

A lot of it is making the most of leftovers. I haven't done much from it yet. I made the cauliflower cheese dish which was lovely, and I have my eye on the squash and spinach pasta rotolo.

I will let you know as we go along.

tmc86 · 03-04-2014 11:40AM

I've just ordered this from Amazon;

http://www.amazon.co.uk/Pitt-Cue-Co-The-Cookbook/dp/1845337565

I was in London a couple of months back and managed to get to their restaurant in Soho. A tiny 30 seater almost pop up style restaurant producing some phenomenal meat & bbq dishes.

I ordered a pigs head burger served with bone marrow mash (*drool) and a glass of their home brew ale.

Looking forward to attempting some of the recipes!

Merkin · 04-04-2014 09:48AM

Just to update you guys! Remember I went to Raymond Blanc's a couple of months ago and was really disappointed? I wrote to them a couple of weeks and got this email back this morning from the Operations Manager - it really is worth one's while expressing dissatisfaction it would seem!

I am in receipt of your feedback regarding your visits to the Cheltenham Brasserie on February 1st. Firstly, apologies in my delayed response, it seems your initial feedback was sitting in the ‘Raymond Blanc information’ box.

However, I have had chance to digest your comments and discuss them with both the Head Chef, Wahid and General Manager, Emma. The turbot dish is a classic RB recipe and in fact we had to ‘tweak’ it after it first appeared on our a la carte menu since there was far too much emphasis on the spice content. Indeed we have had similar comments from other guests that the delicate flavours of the fish have been lost!

Our new spring/summer menu does not contain this dish and in fact has been replaced by a superb Roast Atlantic cod dish. Regarding the mussels, yes the liquor is a little thin in taste since Raymond Blanc does not like adding garlic to the wine and cream since this overpowers the taste of the mussels.

Finally, in recognition of your comments and by way of apology, please accept my offer to return and enjoy a complimentary lunch/dinner for two persons taken from our new set Maman Blanc menu .Just let me know when you’re next available and I’ll ask Emma to reserve a table.

Dizzyblonde · 04-04-2014 10:00AM

What an excellent response - and you get a free meal! Very nice indeed

fitzcoff · 04-04-2014 10:08AM

dipdip wrote: »

A lot of it is making the most of leftovers. I haven't done much from it yet. I made the cauliflower cheese dish which was lovely, and I have my eye on the squash and spinach pasta rotolo.

I will let you know as we go along.

I made this the squash and spinach rotolo, it was a bit fiddly to make but very tasty.

Also made the cauliflower cheese and the roasted ppork shoulder, I have the left over in the freezer for another day.

Found the book really interesting, I need to try a few more. I thought the tv show was good, actually made me think about the meals I make and how to get more out of them.

Jezek · 04-04-2014 10:20AM

I made pressed tongue last night

I just took it out from under all my heavy books and popped it in the fridge , looking forward to trying it tonight!

Merkin · 04-04-2014 10:20AM

Dizzyblonde wrote: »

What an excellent response - and you get a free meal! Very nice indeed

I know Dizzy! I'm by no means an ambulance chaser, in fact I honestly was not expecting any kind of recompense given that they did not charge us for the fish but I am very impressed with this gesture! I like that they actually addressed my feedback directly too, means they took it seriously.

fitzcoff · 04-04-2014 10:24AM

Merkin wrote: »

I know Dizzy! I'm by no means an ambulance chaser, in fact I honestly was not expecting any kind of recompense given that they did not charge us for the fish but I am very impressed with this gesture! I like that they actually addressed my feedback directly too, means they took it seriously.

It just shows that more people should complain directly, great to see that they actually listened to the customer, more places should do the same

Jezek · 04-04-2014 10:24AM

Merkin wrote: »

I know Dizzy! I'm by no means an ambulance chaser, in fact I honestly was not expecting any kind of recompense given that they did not charge us for the fish but I am very impressed with this gesture! I like that they actually addressed my feedback directly too, means they took it seriously.

I like it when you are taken seriously. MY biggest gripe with a specific place (where I refuse to go) is not that they served me a bad dish and then charged me, it was that when I complained I was told my palate was wrong. Here it seems they really did treat you with 'the customer is right' mindset. I'm sure there will be a note next to your name when you go again and you will enjoy VIP service during your meal

Merkin · 04-04-2014 10:26AM

Jezek wrote: »

I like it when you are taken seriously. MY biggest gripe with a specific place (where I refuse to go) is not that they served me a bad dish and then charged me, it was that when I complained I was told my palate was wrong. Here it seems they really did treat you with 'the customer is right' mindset. I'm sure there will be a note next to your name when you go again and you will enjoy VIP service during your meal

Any chance you can tell us where this place is? I can't believe someone would respond like that! :eek:

Jezek · 04-04-2014 10:44AM

Merkin wrote: »

Any chance you can tell us where this place is? I can't believe someone would respond like that! :eek:

Maybe not.

It is overall a great place with lovely food, and the people who own and run it are good people.

However, they are disproportionately proud of their food, and just responded with 'we stand by our dish' and 'perhaps you are not familiar with the unusual ingredient' and 'everyone else enjoyed this dish, you were our only complaint about this dish'. Funnily, the ingredient is something of a delicacy in my home country, and I have had it hundreds of times - while in Ireland it would be highly unusual. This is why I think there were not more complaints.

In any case, I am sure that if you happen to be there you'll be fine, even if I couldn't recommend it !

Merkin · 04-04-2014 01:07PM

Jezek wrote: »

'perhaps you are not familiar with the unusual ingredient' .......Funnily, the ingredient is something of a delicacy in my home country, and I have had it hundreds of times - while in Ireland it would be highly unusual.

Not this would drive me berserk. How dare they talk down to you like that and just assume you wouldn't be familiar with it! :eek: No wonder you've taken your custom elsewhere, can't say I blame you!

fiddlechic · 04-04-2014 04:30PM

I have some salmon darnes in the fridge with lots of veg - mushrooms, sugar snaps, ginger chilli, broccolli.
The veg won't last the weekend
I was thinking of stir frying it, but I've never stir fried salmon in the wok - presume just chop up and careful not to overcook?
Or any other wiser suggestions?

The General Chat Thread

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