The General Chat Thread

Dizzyblonde · 10-05-2014 11:05AM

Tom Dunne wrote: »

Any thoughts on freezing cheese?

Any time I've been given a large piece of parmesan from someone who's been to Italy, I've cut it up and frozen it.

Gloomtastic! · 10-05-2014 12:22PM

GalwayGuy2 wrote: »

Am I the only one that hates chilli/cayene/any kind of spicy powder? I'm not sure why, but the chilli is spicier, but I can handle it. The powder though, always seems to stick in the back of my throat.

I agree. Cayenne powder seems to add just a flat heat that catches your throat whereby chillis - fresh or flaked - add a more rounded heat/flavour.

Polka_Dot · 10-05-2014 03:27PM

I was just about to ask the same question about freezing cheese! I make pizza once a week but don't actually use the cheese for anything else so I've just been putting loads on each pizza as it doesn't last too long in the fridge. What's the best way to defrost it once frozen? (This is the one I use as I'm lactose intolerant)

Kat1170 · 10-05-2014 03:46PM

Any frozen pizza you buy will have ....... FROZEN ....... cheese on it.

;)

The Hill Billy · 10-05-2014 04:05PM

@Polka_Dot - Let it defrost in the fridge.

B0jangles · 10-05-2014 05:02PM

Very slightly off-topic, but cream also freezes quite well as long as you only plan to use it in cooking after defrosting. It's no good for whipping after freezing, because the fat separates out into little crumbs when you defrost it which will only recombine once the cream is heated.

Polka_Dot · 10-05-2014 06:04PM

Great, thanks! I'm guessing it'd defrost easier if it was pre-grated due to surface area and such?

OREGATO · 11-05-2014 10:09AM

Seeing as a lot of people are raving about the porridge bread, I decided to have a go this morning myself!

So so simple.. Looks and smells amazing.

20140511_110511 by Oregato, on Flickr

Mind you, we haven't tried it yet!

catho_monster · 11-05-2014 01:14PM

We made the porridge bread this morning too! It's gorgeous. I can't believe there's no flour in it. I can't believe everyone hasn't always been making bread like this...

Dizzyblonde · 11-05-2014 05:11PM

I'm going to make it tomorrow

MissFlitworth · 11-05-2014 06:04PM

I've never met a bandwagon I didn't want to jump on

Gloomtastic! · 11-05-2014 06:12PM

I added poppy and sesame seeds, extra yummyness

Animord · 11-05-2014 06:46PM

Gloomtastic! wrote: »

I added poppy and sesame seeds, extra yummyness

Me too - and pumpkin and linseed - because I had them all mixed up already. I loved the crunchy, seedy edge bits!

Gloomtastic! · 11-05-2014 08:30PM

Friend coming over on Tuesday (plenty of time to marinade). Going for a spicy BBQ pulled pork with slaw. Don't have a slow cooker. What recipe does anyone recommend please?

dee_mc · 11-05-2014 08:43PM

I'm thinking of making the porridge bread (if you can't beat 'em and all that) but does anyone know, is it ok to use 'Quick Oats' (the microwavable ones)? The pack says it's 100% rolled oats, just wondering is this different to what the rest of you guys are using

catho_monster · 11-05-2014 08:53PM

Gloomtastic! wrote: »

Friend coming over on Tuesday (plenty of time to marinade). Going for a spicy BBQ pulled pork with slaw. Don't have a slow cooker. What recipe does anyone recommend please?

I do have a slow cooker and I still, always, use this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/pulled-pork-sandwiches-with-homemade-bbq-sauce-recipe.html#!

I've not made the sauce, because I already have a cracking bbq sauce recipe, but the technique and rub are all good...

NB, cook the pork until you hit an internal temp of 190f minimum. It may take longer than the recipe says. Every piece I've ever bought has taken a different length of time to get to the pulled stage...It stays forever in the 180s but then boom it's done.

foodaholic · 11-05-2014 09:23PM

catho_monster wrote: »

I've not made the sauce, because I already have a cracking bbq sauce recipe, but the technique and rub are all good...
.

Any chance of the recipe ?

catho_monster · 11-05-2014 09:35PM

foodaholic wrote: »

Any chance of the recipe ?

Will dig it out tomorrow and post it...

Gloomtastic! · 11-05-2014 10:06PM

dee_mc wrote: »

I'm thinking of making the porridge bread (if you can't beat 'em and all that) but does anyone know, is it ok to use 'Quick Oats' (the microwavable ones)? The pack says it's 100% rolled oats, just wondering is this different to what the rest of you guys are using

Should be fine I say. It's all oats...

dee_mc · 11-05-2014 10:20PM

Gloomtastic! wrote: »

Should be fine I say. It's all oats...

That's what i thought, said i should make sure! Thanks

SarahBeep! · 11-05-2014 11:27PM

The quick oats (afaik) are just regular porridge oats blended slightly smaller! Instead of buying quick oats which are expensive enough I throw some regular budget oats into the food processor and whizz for a few seconds. Throw the whizzed oats into the quick oats container and use the little scoop that comes with it!

Another one of my Mam's money savers!

dee_mc · 11-05-2014 11:32PM

SarahBeep! wrote: »

The quick oats (afaik) are just regular porridge oats blended slightly smaller! Instead of buying quick oats which are expensive enough I throw some regular budget oats into the food processor and whizz for a few seconds. Throw the whizzed oats into the quick oats container and use the little scoop that comes with it!

Another one of my Mam's money savers!

Good tip! I didn't buy them especially i promise, they were bought for visitors who ended up too hungover for breakfast

Dizzyblonde · 12-05-2014 08:32AM

Gloomtastic! wrote: »

Friend coming over on Tuesday (plenty of time to marinade). Going for a spicy BBQ pulled pork with slaw. Don't have a slow cooker. What recipe does anyone recommend please?

If I didn't have a slow cooker I'd use the Hairy Bikers' recipe.

http://uktv.co.uk/food/recipe/aid/652180

I always use the BBQ sauce from their Mother Knows Best book - everyone seems to like it.

3 tomatoes, chopped (I use half a tin of chopped tomatoes)
1 red onion, finely chopped
1 tbsp of worcestershire sauce
1 garlic clove, crushed
1 tsp mustard powder
240 ml ketchup
2 tbsp soy sauce
55g sugar
1 tbsp cornflour mixed with
3-4 tbsp of water
salt & black pepper
*If you're cooking a large piece of pork you might have to double the quantities.

Put everything except the cornflour & water into a pot and bring to the boil. Slowly stir in the cornflour mixture until the sauce has thickened.

StripedBoxers · 12-05-2014 10:16AM

Hoping to make pulled pork myself one of the days, just wondering what type and size piece of pork to use?

Want enough for two people for 1-2 days, the cooker I have 3.5l I think.

Tom Dunne · 12-05-2014 11:58AM

Random question: can anyone recommend a tomato-based, herb or Mediterranean-type sauce for white fish?

Myself and herself love the frozen Birds Eye cod fillets with a similar sauce, but I haven't had much luck replicating it or finding a good recipe for one. The Googleplex is failing me, probably because I can't accurately articulate what I am looking for.

Gloomtastic! · 12-05-2014 12:02PM

StripedBoxers wrote: »

Hoping to make pulled pork myself one of the days, just wondering what type and size piece of pork to use?

Want enough for two people for 1-2 days, the cooker I have 3.5l I think.

Just back from the butcher getting mine and 1.2kg should do you fine, cost you about €6.00. It will fit into your slow cooker no problem.

IvyTheTerrible · 12-05-2014 12:05PM

Do you have to have a slow cooker to make pulled pork? I don't have one, could I still make it?

The Hill Billy · 12-05-2014 12:22PM

Tom Dunne wrote: »

Random question: can anyone recommend a tomato-based, herb or Mediterranean-type sauce for white fish?

Myself and herself love the frozen Birds Eye cod fillets with a similar sauce, but I haven't had much luck replicating it or finding a good recipe for one. The Googleplex is failing me, probably because I can't accurately articulate what I am looking for.

How about this recipe for Grilled Cod with Spanish Tomato sauce?

Gloomtastic! · 12-05-2014 12:33PM

IvyTheTerrible wrote: »

Do you have to have a slow cooker to make pulled pork? I don't have one, could I still make it?

A few posts up...... :rolleyes:

Dizzyblonde wrote: »

If I didn't have a slow cooker I'd use the Hairy Bikers' recipe.

http://uktv.co.uk/food/recipe/aid/652180

I always use the BBQ sauce from their Mother Knows Best book - everyone seems to like it.

3 tomatoes, chopped (I use half a tin of chopped tomatoes)
1 red onion, finely chopped
1 tbsp of worcestershire sauce
1 garlic clove, crushed
1 tsp mustard powder
240 ml ketchup
2 tbsp soy sauce
55g sugar
1 tbsp cornflour mixed with
3-4 tbsp of water
salt & black pepper
*If you're cooking a large piece of pork you might have to double the quantities.

Put everything except the cornflour & water into a pot and bring to the boil. Slowly stir in the cornflour mixture until the sauce has thickened.

IvyTheTerrible · 12-05-2014 12:45PM

Gloomtastic! wrote: »

A few posts up...... :rolleyes:

Thanks for the roll eyes, that really adds to the helpfulness of your post.
I thought Dizzyblonde's post was just about the sauce that's why I missed it.
I'll read posts more carefully from now on. :rolleyes:

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