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The General Chat Thread

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Comments

  • #2162
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Well, yeah. Not so much cheeky as thieve-y. Bit like me peeling the carrots I buy before weighing them but bringing home the bag of 'free' peelings


  • #2163
    dee_mc
    Registered Users, Registered Users 2 Posts: 7,212 ✭✭✭dee_mc


    MissFlitworth wrote: »
    Well, yeah. Not so much cheeky as thieve-y. Bit like me peeling the carrots I buy before weighing them but bringing home the bag of 'free' peelings

    Could you please get someone to film you doing that next time? I'd like to watch that next time I'm feeling down :D


  • #2164
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Fairly sure I remember the Superquinn hacksaws, too. Good times.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #2165
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    Merkin wrote: »
    :eek: My favourite part of the vegetable, it is so sweet and crunchy! Tom Kerridge was on with Michel Roux recently and par boiled it then flash fried it in butter with some bacon lardons and served it up as a side dish.....nyum! Definitely worth trying!

    Yeah, it's the best bit. I usually eat it raw while I am waiting for the broccoli to cook. Must try that though.


  • #2166
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    dee_mc wrote: »
    I remember a lady shopping in a Supervalu store openly doing this, weighing it, bagging it, then popping the stalk in the bag too! A store assistant stopped her and said she'd have to re-weigh as she was taking the stalk; she refused because 'it's only fit for making soup' and calmly walked away from him!
    My mother knows a local "lady" who she has seen swapping large eggs for small ones in the supermarket (small guage eggs are slightly cheaper).


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  • #2167
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    IvyTheTerrible wrote: »
    My mother knows a local "lady" who she has seen swapping large eggs for small ones in the supermarket (small guage eggs are slightly cheaper).

    It is amazing how much petty theft/shoplifting goes on out there!


  • #2168
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    dee_mc wrote: »
    Could you please get someone to film you doing that next time? I'd like to watch that next time I'm feeling down :D

    I'm sure you'll be seeing me on Crimecall:) "The Dublin Peeler Strikes Again..."


  • #2169
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    I love the stalk in stir fries & Thai curries. I usually peel it & then slice it up like bamboo shoots. Tis only gorgeous!


  • #2170
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    I knew as I posted about the useless stalk, foodies would be on to me!!! :)

    Never looks appetising but I will endeavour to try it soon. Watch this space.......


  • #2171
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    The Hill Billy wrote: »
    I love the stalk in stir fries & Thai curries. I usually peel it & then slice it up like bamboo shoots. Tis only gorgeous!

    That's a great idea!


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  • #2172
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Gloomtastic! wrote: »
    I knew as I posted about the useless stalk, foodies would be on to me!!! :)

    I'm only onto you about feeding it to bunnies :)


  • #2173
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Interesting, I think I'll have a stir fry tonight to test this out.


  • #2174
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    It's also excellent diced up into small cubes and added to fried rice :)


  • #2175
    Ann Landers
    Closed Accounts Posts: 817 ✭✭✭Ann Landers


    Found a new apartment tonight - I'll have a freezer again! God how I've missed having one. Will be able to stock up on meat now, and have frozen sweetcorn and peas on tap, and be able to freezer batches of tomato sauce. SO excited! \o/


  • #2176
    GrahamThomas
    Registered Users, Registered Users 2 Posts: 606 ✭✭✭GrahamThomas


    I'm planning to make pulled pork for about 10-12 people, would a 2kg pork shoulder (bone in) be enough?

    Unfortunately won't have access to a slow cooker, can anyone give me a few tips on slow-roasting the shoulder? Thanks!


  • #2177
    tmc86
    Registered Users, Registered Users 2 Posts: 1,031 ✭✭✭tmc86


    GrahamThomas wrote: »
    I'm planning to make pulled pork for about 10-12 people, would a 2kg pork shoulder (bone in) be enough?

    Unfortunately won't have access to a slow cooker, can anyone give me a few tips on slow-roasting the shoulder? Thanks!

    Might want to go 2.5 - 3kg to be safe.

    I recently cooked a 1.5kg shoulder and it did about 6 or so portions.

    I prepared the pork with a homemade rub (paprika, cayenne pepper, desert salt, black pepper, cumin, thyme, mustard powder, brown sugar, coffee), wrapped in clingfilm and left in the fridge (overnight is best, the longer the better).

    Using a wire rack inside a roasting tray, I unwrapped the pork and placed on top. I filled the tray with about half an inch of boiling water and then covered the pork and tray in foil.

    I cooked mine in the oven for approx 3hours I think, so you'd want to leave yours in longer if its larger in size.If I remember it was 180c for the first hour then turn down to 150c for the remainder.

    Halfway through I checked the water level, topping it up slightly and then I also turned the pork on the rack.

    Shred away then once it's finished cooking!


  • #2178
    GrahamThomas
    Registered Users, Registered Users 2 Posts: 606 ✭✭✭GrahamThomas


    Thanks tmc, that dry rub sounds fantastic!


  • #2179
    [Deleted User]
    Posts: 17,847 ✭✭✭✭ [Deleted User]


    tmc86 wrote: »
    Might want to go 2.5 - 3kg to be safe.

    I recently cooked a 1.5kg shoulder and it did about 6 or so portions.

    I prepared the pork with a homemade rub (paprika, cayenne pepper, desert salt, black pepper, cumin, thyme, mustard powder, brown sugar, coffee), wrapped in clingfilm and left in the fridge (overnight is best, the longer the better).

    Using a wire rack inside a roasting tray, I unwrapped the pork and placed on top. I filled the tray with about half an inch of boiling water and then covered the pork and tray in foil.

    I cooked mine in the oven for approx 3hours I think, so you'd want to leave yours in longer if its larger in size.If I remember it was 180c for the first hour then turn down to 150c for the remainder.

    Halfway through I checked the water level, topping it up slightly and then I also turned the pork on the rack.

    Shred away then once it's finished cooking!

    I've done something similar, using a turkey cooking bag. It took 3 hours at 150, but you could leave it longer at a lower heat if you like. mmmmmmmmmmmmmmmm


  • #2180
    Kat1170
    Registered Users, Registered Users 2, Paid Member Posts: 3,798 ✭✭✭Kat1170


    Anyone recommend a nice (hot) Horseradish sauce. Same for a nice Tarter sauce.

    Cheers Joe








    I know fresh/homemade is best, but it is not always an option ;-)


  • #2181
    lonestargirl
    Registered Users, Registered Users 2 Posts: 1,501 ✭✭✭lonestargirl


    Back to earlier in the week, Supervalu have 2.5kg bags of Maris Pipers for €2.50. I got mine in Rathgar.


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  • #2182
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    This place is getting obsessed with spuds! ;)

    Where do you normally eat your dinner? At the table or in front of the telly?

    We try and eat together at the table except the odd weekend or takeaway night.

    Some great family moments happen when you're eating dinner! :)


  • #2183
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    We don't have a kitchen table or a dining room so it's on the couch all the way. The joys of small houses!


  • #2184
    Ann Landers
    Closed Accounts Posts: 817 ✭✭✭Ann Landers


    As I mentioned on the previous page, we're moving to a new place and I am SO delighted that as well as having a freezer again, we're also going to have a dining room table. I've so missed having one, most things are too messy to eat on a sofa, and I especially hate eating things on the sofa that take a lot of cutting or that have a lot of sauce. Pizza begs to be eaten whilst sitting on a sofa though. :cool:


  • #2185
    Pigwidgeon
    Registered Users, Registered Users 2 Posts: 6,590 ✭✭✭Pigwidgeon


    Does anyone have a good pizza dough recipe? I got a pizza stone the other day and want to try it out tonight!


  • #2186
    StripedBoxers
    Registered Users, Registered Users 2 Posts: 5,112 ✭✭✭StripedBoxers


    Pigwidgeon wrote: »
    Does anyone have a good pizza dough recipe? I got a pizza stone the other day and want to try it out tonight!

    http://www.boards.ie/vbulletin/showthread.php?p=67111338

    I've tried various recipes and always come back to this one. Perfect base every time.


  • #2187
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    At home we always eat at the kitchen table.

    When I'm on my own it is on the sofa in front of the box.


  • #2188
    Tom Dunne
    Registered Users, Registered Users 2 Posts: 23,202 ✭✭✭✭Tom Dunne


    StripedBoxers wrote: »
    http://www.boards.ie/vbulletin/showthread.php?p=67111338

    I've tried various recipes and always come back to this one. Perfect base every time.


    Just on that, I saw a recipe in the Irish Times today where the yeast mixture is done with 200ml water and 175ml beer (Smithwicks Pale Ale in this case).

    Has anyone tried beer in the pizza base recipe? I'm usually more inclined to use beer as an accompaniment to pizza rather than an ingredient...


  • #2189
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    I use Dan Lepard pizza dough recipe with beer - similar quantities to the Irish Times recipe. I like it, it gives the base a strong, sourdough flavour. Recipe here

    http://www.theguardian.com/lifeandstyle/2013/may/10/dan-lepard-pizza-dough-tomato-sauce-recipes


  • #2190
    Tom Dunne
    Registered Users, Registered Users 2 Posts: 23,202 ✭✭✭✭Tom Dunne


    Minder wrote: »
    I use Dan Lepard pizza dough recipe with beer - similar quantities to the Irish Times recipe. I like it, it gives the base a strong, sourdough flavour. Recipe here

    http://www.theguardian.com/lifeandstyle/2013/may/10/dan-lepard-pizza-dough-tomato-sauce-recipes

    Thanks for that. Interesting to see that his tomato sauce is practically identical to mine, bar the chilli powder - must try that also. :)


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  • #2191
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Didn't tidy up before going to bed last night, lifted gross, sticky board I'd carved chicken on up this morning to put it in the dishwasher - ants. Dozens and dozens of ants. Now there's something I thought only happened to people in hot countries! I may have shrieked like a cartoon princess.


This discussion has been closed.
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