Advertisement
Help Keep Boards Alive. Support us by going ad free today. See here: https://subscriptions.boards.ie/.
https://www.boards.ie/group/1878-subscribers-forum
Private Group for paid up members of Boards.ie. Join the club.
Private Group for paid up members of Boards.ie. Join the club.
Hi all, please see this major site announcement: https://www.boards.ie/discussion/2058427594/boards-ie-2026
The General Chat Thread
Comments
-
-
-
I'm slowly trying to teach myself to cook. So, I'll just share random spice mixtures I find pleasant.
Basil, chilly, and garlic stir fry. White beans refried and throw on the soy sauce so that it boils and burns.
I was honestly surprised by how tasty it was.0 -
-
-
Advertisement
-
Santa (or <looks around hopefully for Discworld nerds> the Hogfather, technically [or Old Farm Pork even more technically]) came today! I got loads and loads of nice stuff (and a tub of pork lard, no picture of that cos it's just a white plastic tub)
Cat, delighted that there's a new box in the house.
Roast joint, with loads of lovely soon-to-be crackling. And I'm the only one in our house who eats fat. Yus!
Ribs! And in a week where I have serendipitously seen loads of recipes for BBQ sauce
Pork Belly
Streaky & Back Bacon (again, with loads of lovely pork fat)
Sausages!! Cannot wait for Saturday's breakfast.
Intended this year to make an effort to eat less meat and to make sure the meat we do eat is happy meat. So far we've done well with eating less meat but not so great with the sourcing happy meat so this is a small step in a direction that makes us more comfortable in our carnivorous skins.0 -
-
-
Every polish supermarket will have it in stock - it's called "smalec" and is usually in 1/2 lb bars in a white greaseproof wrapper
Actually, most will have a few different types - there's clean, rendered lard - suitable for baking in those white bar packs, but there can also be fancy lard with crunchy meaty bits in it that I have no idea what to do with.
Edit: this is the stuff:
0 -
-
Advertisement
-
-
-
-
-
Cutting some slices this morning, I noticed the dreaded green lumps of bread soda that hadn't been properly sifted. My own fault, I completely forgot. However I noticed that they'd tended to congregate around the sunflower seeds I added, turning them green. Anyone know why that might be the case? The bread tastes fine, just looks unappetising. Just curious because it all seems to be around the seeds.
It's not the soda, it's the seeds. Sunflower seeds have a chemical in them containing chlorophyll, also known as chlorogenic acid. This acid reacts with the baking powder/soda in a recipe when heated and once the product cools, it turns green. I was on a thread about this a while ago and some kind person shed some light on the matter. I make seeded bread all the time and it's the sunflower ones that are the culprits the little feckers! So now if I'm making bread for people I tend to leave them out because it doesn't look great. They'll do you no harm whatsoever though! 0 -
-
It's not the soda, it's the seeds. Sunflower seeds have a chemical in them containing chlorophyll, also known as chlorogenic acid. This acid reacts with the baking powder/soda in a recipe when heated and once the product cools, it turns green. I was on a thread about this a while ago and some kind person shed some light on the matter. I make seeded bread all the time and it's the sunflower ones that are the culprits the little feckers! So now if I'm making bread for people I tend to leave them out because it doesn't look great. They'll do you no harm whatsoever though!
Ah, I see! I was wondering if there was some scientific reason for it alright (I'm a science student so always interested in this stuff!) I knew it was no harm and after tasting it there was nothing wrong with it at all, the others in the house were just a bit wary of trying it as it looked fairly awful :pac: I'll be leaving them out in future 0 -
Ah, I see! I was wondering if there was some scientific reason for it alright (I'm a science student so always interested in this stuff!) I knew it was no harm and after tasting it there was nothing wrong with it at all, the others in the house were just a bit wary of trying it as it looked fairly awful :pac: I'll be leaving them out in future
Just tell them you painstakingly shelled pumpkin seeds.
0 -
Every polish supermarket will have it in stock - it's called "smalec" and is usually in 1/2 lb bars in a white greaseproof wrapper
Actually, most will have a few different types - there's clean, rendered lard - suitable for baking in those white bar packs, but there can also be fancy lard with crunchy meaty bits in it that I have no idea what to do with.
Edit: this is the stuff:
When you buy a quality type of "smalec" - which is Im not sure if possible at all, or get your hands on the real home made type it can be a real delight. All you need is some quality bread (again home made and polish) and use the "smalec" as a spread. This usually goes great with the type of pickled cucumbers. So for best experience a trip to a polish country side is advised. But if youre a real foodie than its well worth your while.0 -
When you buy a quality type of "smalec" - which is Im not sure if possible at all, or get your hands on the real home made type it can be a real delight. All you need is some quality bread (again home made and polish) and use the "smalec" as a spread. This usually goes great with the type of pickled cucumbers. So for best experience a trip to a polish country side is advised. But if youre a real foodie than its well worth your while.
Lovely, I will keep my eyes open the next time I'm in the big polish supermarket and see if they have anything that looks freshly made so 0 -
Advertisement
-
In Germany you also get different kinds of 'Schmalz' (either from pork or goose fat) with either meaty bits or crunchy fried onions in them. Great spread on some thinly sliced rye bread with pickles ... yum 0
-
Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭
Join Date:Posts: 11907
I got a hankering for rock cakes this morning, so I made a load and now the house smells of mixed spice
I'll just 'test' a couple....
0 -
-
-
-
-
Sometimes it's nice not to have to make any effort!
I was just about to post something similar. Did a great big shop yesterday, loads of fresh veg, nice sandwich stuff, and then I found cheap Tesco Noodles in the cupboard. Like winning the lotto! Such disgustingly amazing salty goodness 0 -
Dizzyblonde wrote: »Yes, that's right - the full recipe and instructions are here http://www.mummypages.ie/recipes/porridge-brown-bread
Thanks Dizzyblonde for posting the recipe link again. I was looking for it here and there. I made it this evening and it worked out very well. With added poppy seed.
With slice of ham and cheese with English mustard and Lidl mayo. Delish.
0 -
-
Advertisement
-
GalwayGuy2 wrote: »I wonder does anybody here make their own sausages?
It seems like a nice, fun, and tasty, activity.
Homemade fresh chorizio sausage. Yum
I have done but if you don't have the right machine, it's more trouble than it's worth.0
This discussion has been closed.
Advertisement