The General Chat Thread

Ann Landers · 23-04-2014 01:57PM

IvyTheTerrible wrote: »

Is there something wrong with me that I think there is much more handling of the food involved in the lunches in that article than I am comfortable with? ("mauling" as my mother would call it).

The Hill Billy wrote: »

Agreed. I don't generally get to make the school lunches for The Kids, but I know that Mrs Billy has better things to be doing than fancying their sambos up.

Never mind the other school kids ripping the almighty p*ss out of them.

Yeah, I was thinking "Who the hell has time for that?" I'd much rather spend the time helping them with their homework.

Now, that's not to say I don't approve of a bit of creativeness when it comes to food but I'd be doing as it more as a treat. I think children would appreciate it more that way anyways as it would be rare.

Dizzyblonde · 23-04-2014 04:09PM

I think she's going way too far with the fancy lunches. I always made nice lunches that I knew my kids would like, but within reason. What happens on the days she's tied for time or just not feeling up to it?
It seems a bit unhealthy, giving your kids that level of expectation anyway. What would they expect you to present for their dinner?

Ann Landers · 23-04-2014 04:31PM

Dizzyblonde wrote: »

I think she's going way too far with the fancy lunches. I always made nice lunches that I knew my kids would like, but within reason. What happens on the days she's tied for time or just not feeling up to it?
It seems a bit unhealthy, giving your kids that level of expectation anyway. What would they expect you to present for their dinner?

It does seems a bit like pandering, doesn't it?

Neyite · 23-04-2014 09:01PM

I wouldn't do it every day, but maybe on a birthday, or if he was especially nervous about a test or something. But everyday? Aint nobody got time for dat.

The Hill Billy · 24-04-2014 04:21AM

I think it is more about her showing off than the kid having fun food, tbh.

MissFlitworth · 24-04-2014 08:34AM

This is going to sound bitchy (as it is bitchy) but her bento isn't *that* great. There're an awful lot of decorative plastic food picks and little cases giving the illusion that the food looks cute but mainly it's just little plastic tubs of sliced cucumber and beans that haven't been topped/tailed. A lot of the bento blogs I used to read were ridiculously complicated, mother's up all night making 4 different types of rice and bite sized katsu chicken. There's a lot more 'moulding' of food that normally goes on too

One thing that turns me off making myself cute bento for lunch (apart from a) the effort and b) opening a lunch box that had been full of painstakingly assembled food shapes to find it mulched to hell from being in my bag) was that some of the food is, to me, gross. I'm not fond of sausage art

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Animord · 24-04-2014 09:20AM

I totally appreciate the skill and artistry that goes into a good bento box, but I find food that has been 'fiddled' with to that extent very unappetizing. There is a fine line between producing beautiful food and an inedible work of art.

homemadecider · 24-04-2014 09:41AM

Have a dinner party coming up, we've invited four friends over who are really into food and are all good cooks - so the pressure is on. We're thinking Italian food for the menu, any suggestions for what to include? We want to push the boat out a bit and go a bit fancy so want to do a bit more than the usual Italian dishes we would fling together for ourselves.

All suggestions welcomed! We're only at idea stage now - party is a month away!

IvyTheTerrible · 24-04-2014 09:45AM

Animord wrote: »

I totally appreciate the skill and artistry that goes into a good bento box, but I find food that has been 'fiddled' with to that extent very unappetizing. There is a fine line between producing beautiful food and an inedible work of art.

Yeah for me, I'd have the niggling worry in my head about their hand hygiene while I'm eating it.

iwantmydinner · 24-04-2014 10:10AM

homemadecider wrote: »

Have a dinner party coming up, we've invited four friends over who are really into food and are all good cooks - so the pressure is on. We're thinking Italian food for the menu, any suggestions for what to include? We want to push the boat out a bit and go a bit fancy so want to do a bit more than the usual Italian dishes we would fling together for ourselves.

All suggestions welcomed! We're only at idea stage now - party is a month away!

Not really sure where this is on the fancy scale but I know I would find homemade ravioli SUPER impressive. Always seems to go down well on Masterchef, etc., as well.

fiddlechic · 24-04-2014 10:17AM

homemadecider wrote: »

Have a dinner party coming up, we've invited four friends over who are really into food and are all good cooks - so the pressure is on. We're thinking Italian food for the menu, any suggestions for what to include? We want to push the boat out a bit and go a bit fancy so want to do a bit more than the usual Italian dishes we would fling together for ourselves.

All suggestions welcomed! We're only at idea stage now - party is a month away!

Starters: Fancy crostini?
Main: Osso Buco
Dessert: A small portion of really good tiramisu AND an affrogato with creamy homemade vanilla ice cream.

I've made Jamie's Italian Roast Lamb recently, and it was very, very nice. http://www.jamieoliver.com/recipes/lamb-recipes/leg-of-lamb-stuffed-with-olives-bread-pine-nuts-and-herbs-cosciotto-d-agnello-ripieno-di-olive-pane-pinoli-e-erbe-aromatiche

MissFlitworth · 24-04-2014 11:24AM

I go to the occasional Italian cooking lesson and the place I go to starts out with a really lovely, sociable starter, a DIY bruschetta table. So baskets of good bread (toasted), good pesto, olive oil, marinated tomatoes, balsamic crema, and the star of the show melted gorgonzola with a little cream which they keep warm in deep oil burners (like you'd warm aromatherapy oils in). Everyone makes their own bruschetta and it's lovely & chatty & has that Italian thing of 'really simple, really good' going on.

Jezek · 24-04-2014 04:22PM

MissFlitworth wrote: »

I go to the occasional Italian cooking lesson and the place I go to starts out with a really lovely, sociable starter, a DIY bruschetta table. So baskets of good bread (toasted), good pesto, olive oil, marinated tomatoes, balsamic crema, and the star of the show melted gorgonzola with a little cream which they keep warm in deep oil burners (like you'd warm aromatherapy oils in). Everyone makes their own bruschetta and it's lovely & chatty & has that Italian thing of 'really simple, really good' going on.

ooohh I woud add some pear and walnuts for a classic combo with the gorgonzola. pair with a good wine or a few beers and this sounds like the perfect start to a dinner party.

Minder · 24-04-2014 06:47PM

homemadecider wrote: »

Have a dinner party coming up, we've invited four friends over who are really into food and are all good cooks - so the pressure is on. We're thinking Italian food for the menu, any suggestions for what to include? We want to push the boat out a bit and go a bit fancy so want to do a bit more than the usual Italian dishes we would fling together for ourselves.

All suggestions welcomed! We're only at idea stage now - party is a month away!

You could do a porchetta.

http://www.bbc.co.uk/food/recipes/porchettawithsauteed_71292

StripedBoxers · 24-04-2014 07:20PM

Quick question for anyone who's tried those Aldi Indian sauces with the spices on top: which do you recommend?

I'm hoping to pick some up tomorrow, however, I've only ever had balti, rogan josh, madras and sag aloo.

The madras and sal aloo I didn't like, and I loved the other two, so will definitely be picking up those.

Would love some recommendations

sillymoo · 24-04-2014 08:06PM

So I'm on my holidays this week (yippie lucky me!!!

)

There is she'd loads of wild garlic growing down here in west cork and I mean LOADS! It's beautiful (I may be a tad excited to be on holidays and not in work this week)

So has anyone any ideas what I can do with wild garlic? I was thinking of using it to stuff some chicken breasts. Any other ideas? Also is the flower edible as well as the leaves?

Also can it be frozen?

confusticated · 24-04-2014 08:43PM

I got the Dopiaza one and it was beyond good. Wasn't mad on the Korma though.

MissFlitworth · 24-04-2014 09:58PM

sillymoo wrote: »

So has anyone any ideas what I can do with wild garlic?

Pesto!

http://www.donalskehan.com/2012/04/wild-garlic-pesto/

I will have to buy my wild garlic but definitely making pesto with it this weekend. Might snip it into some breakfast omlettes too

sillymoo · 24-04-2014 10:18PM

MissFlitworth wrote: »

Pesto!

http://www.donalskehan.com/2012/04/wild-garlic-pesto/

I will have to buy my wild garlic but definitely making pesto with it this weekend. Might snip it into some breakfast omlettes too

I was in the Fumbally on Clanbrassil St last weekend and they had some there - for free!

MissFlitworth · 24-04-2014 10:21PM

sillymoo wrote: »

I was in the Fumbally on Clanbrassil St last weekend and they had some there - for free!

Eep. On it

MissFlitworth · 24-04-2014 10:36PM

I think if I was stuffing chicken breasts with wild garlic I'd chop it into some cream cheese first. Just based on having stuck scallions directly into chicken before and not enjoying what they tasted like when they were baked in a moist chicken-y environment. But then Nigel Slater sticks wild garlic and butter under the skin of chickens to be roasted

http://www.theguardian.com/lifeandstyle/2009/apr/19/roast-chicken-soup-recipe

Hermione* · 24-04-2014 10:48PM

MissFlitworth wrote: »

I go to the occasional Italian cooking lesson and the place I go to starts out with a really lovely, sociable starter, a DIY bruschetta table. So baskets of good bread (toasted), good pesto, olive oil, marinated tomatoes, balsamic crema, and the star of the show melted gorgonzola with a little cream which they keep warm in deep oil burners (like you'd warm aromatherapy oils in). Everyone makes their own bruschetta and it's lovely & chatty & has that Italian thing of 'really simple, really good' going on.

That sounds amazing! I'd love to do something like that. And eat all that yummy food :pac:

MissFlitworth · 24-04-2014 11:16PM

Hermione* wrote: »

That sounds amazing! I'd love to do something like that. And eat all that yummy food :pac:

If you are in Dublin it's the Flavour of Italy school at the Kylemore Road Luas Stop. It was the best fun going there, we made the most lovely food and because no one else was really into lunch time wine we got lots of lovely Italian wine to go with out pizza and arancini and risotto when we were eating it.

If you are thinking of going there keep an eye on their Facebook page for nice last minute (same week) discounts

Loire · 25-04-2014 08:44AM

Raised beds down (at last)!

,

The small one helped me plant the veg and asked me when we were done if the carrots would be ready for tomorrow's dinner

Loire.

IvyTheTerrible · 25-04-2014 11:41AM

I'm making potato wedges tomorrow and I have a good basic recipe, but I wonder do ye have any suggestions for the best spices to put on them?

tmc86 · 25-04-2014 11:42AM

I usually use sea salt, paprika and some chili flakes!

Animord · 25-04-2014 11:45AM

Loire wrote: »

Raised beds down (at last)!

,

The small one helped me plant the veg and asked me when we were done if the carrots would be ready for tomorrow's dinner

Loire.

Love this! Imagine if it really were that easy? Tomorrow I'd like coleslaw so tonight I am planting one cabbage and three carrots.

StripedBoxers · 25-04-2014 02:26PM

IvyTheTerrible wrote: »

I'm making potato wedges tomorrow and I have a good basic recipe, but I wonder do ye have any suggestions for the best spices to put on them?

I normally use a little olive oil, sea salt, pepper, cayenne pepper, paprika, parsley and some chilli flakes.

Loire · 25-04-2014 02:38PM

Animord wrote: »

Love this! Imagine if it really were that easy? Tomorrow I'd like coleslaw so tonight I am planting one cabbage and three carrots.

I tell you something...it's bleeding hard lifting the sod for those beds. Far too long in an office job!! Have room for 5 or 6 more though to go all the way across the garden but that next year's job!

Animord · 25-04-2014 03:04PM

Loire wrote: »

I tell you something...it's bleeding hard lifting the sod for those beds. Far too long in an office job!! Have room for 5 or 6 more though to go all the way across the garden but that next year's job!

lol, I know! It is a pita. Here's a little tip to save your back for next year. When the growing season is over this year flatten out cardboard boxes and put them over the beds. They will slowly rot down but they will keep the weeds down when growing starts next year and you will have lovely pristine beds instead of nettle infested nightmares.

The General Chat Thread

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