The General Chat Thread

Merkin · 21-06-2014 04:49PM

Aww that's a pity, worth a shot though!

MissFlitworth · 21-06-2014 04:53PM

I've whipped egg whites with a fork before, you'll have one arm significantly larger than the other afterwards because it takes forever but it eventually works

wonski · 21-06-2014 05:23PM

MissFlitworth wrote: »

I've whipped egg whites with a fork before, you'll have one arm significantly larger than the other afterwards because it takes forever but it eventually works

Back in the day I could whip whites from up to 5 eggs - switching the hands does the trick.

It sometimes was painful, but doable.

Faith · 21-06-2014 06:23PM

BaZmO* wrote: »

A sugarless pavlova?

Also known as an egg white omelette :pac:

I've relaxed on the no sugar thing for the moment. Hard to say no to ice cream when the weather is like this!

leahyl · 23-06-2014 03:13PM

So, thought I would share my recent purchase with you all....well my mums purchase, she bought it for me

It won't be coming out of the box until I find my own place and hopefully that will be soon, but at the moment the search is proving fruitless

Got it half price in Debenhams

11a28d7a-5b64-4345-8c28-0390d4d64da8.jpg?t=1403536222

Also, made these cupcakes recently for a friends birthday!

62f91f9d-4e04-48ea-9512-650d4fe476ab.jpg?t=1403536267

Marty McFly · 23-06-2014 03:29PM

I know it's been asked a million times an its around here somewhere but I'm to lazy to go searching

.

Has anyone got the link for the oat bread that was floating around a while ago?

leahyl · 23-06-2014 03:32PM

Marty McFly wrote: »

I know it's been asked a million times an its around here somewhere but I'm to lazy to go searching .

Has anyone got the link for the oat bread that was floating around a while ago?

This is it

http://www.mummypages.ie/recipes/porridge-brown-bread

Marty McFly · 23-06-2014 03:51PM

leahyl wrote: »

This is it

http://www.mummypages.ie/recipes/porridge-brown-bread

Much obliged

.

Jezek · 23-06-2014 08:51PM

Hey guys please critique my idea ! I wanna make a simple Aioli but I'm not sure I understand all the ins and outs of it.

I usually make a mayonaise by using a immersion blender (egg, veg oil, mustard, salt and lemon) . I was thinking, I could include garlic (raw or roasted), use half olive oil and half my usual vegetable oil, and voila, aoli. Am I wrong? Would I include the mustard? Any tips?

fiddlechic · 23-06-2014 10:08PM

Jezek wrote: »

Hey guys please critique my idea ! I wanna make a simple Aioli but I'm not sure I understand all the ins and outs of it.

I usually make a mayonaise by using a immersion blender (egg, veg oil, mustard, salt and lemon) . I was thinking, I could include garlic (raw or roasted), use half olive oil and half my usual vegetable oil, and voila, aoli. Am I wrong? Would I include the mustard? Any tips?

I mince garlic first and then make my usual mayonnaise with no change to ingredients - mustard, wine vinegar, oil. I use the magimix, but I'm sure an immersion blender would be the same.

Jezek · 24-06-2014 03:02PM

fiddlechic wrote: »

I mince garlic first and then make my usual mayonnaise with no change to ingredients - mustard, wine vinegar, oil. I use the magimix, but I'm sure an immersion blender would be the same.

what about the oil? surely i'd use at least some olive oil for aioli?

Loire · 24-06-2014 05:00PM

Yippee...butter's back!!!

http://www.independent.ie/business/farming/uturn-on-butter-is-good-news-for-irish-after-time-front-page-30358345.html

fiddlechic · 24-06-2014 07:48PM

Jezek wrote: »

what about the oil? surely i'd use at least some olive oil for aioli?

Yes, I would - I use all olive oil. And put in an egg, salt and pepper. I should have put it in "etc" in my original list!
I occasionally use lemon juice, but most of the time, white wine vinegar is handier.

Markcheese · 24-06-2014 09:33PM

Got given a big box of strawberries today,so picked up some Sugar on the way home ... Jam ... 4 kg of ripe slightly squishy strawberries !
Theres now sugary jammy syrup all over the kitchen...
I decided to do strawberry and blackpepper, but I may have overdone the pepper..anyone know if it'll mellow or develope with time ...

The Hill Billy · 25-06-2014 08:32AM

On the subject of strawberries - if you are in North Co Dublin keep an eye out for strawbs grown in Rush. I bought a few punnets in Farm Fresh in Skerries at the weekend for The Kids & they are really & truly the best damn strawbs I have tasted in years.

Marty McFly · 25-06-2014 08:36AM

Since everyone is talking about strawberries

, I made a strawberry and banana ice cream yesterday and threw in some chocolate chips for a small bit of a cheat. Was quite tasty.

Animord · 25-06-2014 10:29AM

I recently bought a packet of this - Sea Salad from Wild Irish Sea Veg - for anyone who likes that sea-y, salty, iodine-y flavour it is totally addictive. I have been eating it like crisps

the-ging · 25-06-2014 03:02PM

Markcheese wrote: »

I decided to do strawberry and blackpepper, but I may have overdone the pepper..anyone know if it'll mellow or develope with time ...

Sounds lovely.

Gloomtastic! · 25-06-2014 03:34PM

Markcheese wrote: »

I decided to do strawberry and blackpepper, but I may have overdone the pepper..anyone know if it'll mellow or develope with time ...

I don't know for definite but I do know cooked chillies lose their heat over time.

Markcheese · 25-06-2014 09:15PM

Gloomtastic! wrote: »

I don't know for definite but I do know cooked chillies lose their heat over time.

Here's hoping..it's not mad peppery , and i've haven't told my wife and kids about the pepper yet, all they've seen is a cupboard full of strawberry jam .
If I tell them they won't like it no matter what , so I'll wait till they're a pot or two in...

Merkin · 25-06-2014 10:42PM

Animord wrote: »

I recently bought a packet of this - Sea Salad from Wild Irish Sea Veg - for anyone who likes that sea-y, salty, iodine-y flavour it is totally addictive. I have been eating it like crisps

I'm imaging it to be like a crispy samphire maybe?

Animord · 26-06-2014 08:14AM

Merkin wrote: »

I'm imaging it to be like a crispy samphire maybe?

It is not crisp - it is more like salty, chewy paper. Sounds delish, huh?

If you love that smell of fresh sea air and the iodiney taste of fresh oysters then you will love chewing this stuff. For anyone else maybe not so much.

iwantmydinner · 26-06-2014 10:30AM

My mum used to eat that seawood stuff by the kilo. Dillisk I think it was called? Didn't tickle my tastebuds but I was quite young, must try it out again now.

Animord · 26-06-2014 10:57AM

iwantmydinner wrote: »

My mum used to eat that seawood stuff by the kilo. Dillisk I think it was called? Didn't tickle my tastebuds but I was quite young, must try it out again now.

Dillisk is one type, also called Dulse I think. My packet tells me I am eating Dillisk, Wakame, Sugar Kelp, Nori and Sea Lettuce.

I feel full of minerals and trace elements and, quite frankly, rather smug about it.

iwantmydinner · 26-06-2014 11:25AM

Animord wrote: »

Dillisk is one type, also called Dulse I think. My packet tells me I am eating Dillisk, Wakame, Sugar Kelp, Nori and Sea Lettuce.

I feel full of minerals and trace elements and, quite frankly, rather smug about it.

Minerals and trace elements FTW.

The smell of it always reminded me of the buckets of salt lick I used to give the horses. They were always full of energy, so...

Animord · 26-06-2014 11:28AM

iwantmydinner wrote: »

Minerals and trace elements FTW.

The smell of it always reminded me of the buckets of salt lick I used to give the horses. They were always full of energy, so...

lol, I had forgotten about salt licks!

That's about right, I feel like I have the 2014 human equivalent of a salt-lick.

the beer revolu · 26-06-2014 12:19PM

The last week or so I've taken to peeling tomatoes:eek:
I'm doing it for tomatoes in salads, in cooked dishes and even for salsa.
Normally, I really can't be bothered but with the nice tomatoes around at the moment it seems worth it. It seems to add another element to the tomatoes - and Mrs. beer loves them peeled

It only takes a few minutes to peel 3 or four tomatoes.
Sometimes I leave the seeds in, for some dishes I deseed them too to make tomato concasse. (the insides never get thrown out, though)

wonski · 26-06-2014 12:26PM

the beer revolu wrote: »

The last week or so I've taken to peeling tomatoes:eek:
I'm doing it for tomatoes in salads, in cooked dishes and even for salsa.
Normally, I really can't be bothered but with the nice tomatoes around at the moment it seems worth it. It seems to add another element to the tomatoes - and Mrs. beer loves them peeled

It only takes a few minutes to peel 3 or four tomatoes.
Sometimes I leave the seeds in, for some dishes I deseed them too to make tomato concasse. (the insides never get thrown out, though)

Drooping them in hot water helps a lot iirc.

the beer revolu · 26-06-2014 12:31PM

wonski wrote: »

Drooping them in hot water helps a lot iirc.

It's the only way I know of peeling tomatoes.

Cut out the stalk bit, cut a small cross on the bottom, drop into boiling water for no more than a minute, then into cold water. Peel.

Animord · 26-06-2014 12:43PM

the beer revolu wrote: »

The last week or so I've taken to peeling tomatoes:eek:
I'm doing it for tomatoes in salads, in cooked dishes and even for salsa.
Normally, I really can't be bothered but with the nice tomatoes around at the moment it seems worth it. It seems to add another element to the tomatoes - and Mrs. beer loves them peeled

It only takes a few minutes to peel 3 or four tomatoes.
Sometimes I leave the seeds in, for some dishes I deseed them too to make tomato concasse. (the insides never get thrown out, though)

Tomato salad at this time of the year is the actual food of the gods. Peeled tomatoes, loads of garlic, a good olive oil and a nice piece of bread to soak up the juice. Absolutely perfect food.

The General Chat Thread

Comments