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The General Chat Thread

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Comments

  • #3152
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    Lately I've found that the best garlic I can get locally is in Aldi - they have properly ripened spanish-grown garlic (2 bulbs for something like 60c). The cloves are large and fully formed and the skin is dry and brittle - pretty much everywhere else has chinese-grown garlic which I'm guessing is picked when it is less ripe because it is travelling a greater distance; the bulbs tend to be small, very white and very tight, with small cloves.

    Tesco's garlic is a fecking joke - the whole bulb is about as big as two cloves of the aldi variety.


  • #3153
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Roesy wrote: »
    The hairy bikers had something like 5oz of butter in theirs which just seemed like a lot. I'm not anti butter by any means but that just seemed like an awful lot. Will give those a go later. Does seem really straight forward though.

    The only thing that I tend to do differently is make both sides flat to make them easier to fry initially thereby giving them a nice golden colour.


  • #3154
    Roesy
    Registered Users, Registered Users 2 Posts: 2,323 ✭✭✭Roesy


    They turned out really nicely. Thanks BaZmO!


  • #3155
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Roesy wrote: »
    They turned out really nicely. Thanks BaZmO!

    I'm actually making some at the moment too! :)


  • #3156
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    BaZmO* wrote: »
    Just gently smashed each clove with the flat part of a kitchen knife and the skin will come off in one go. Works on the same principle as the gadget above. To make it even easier I just cut off a little bit of the root end first.

    Snap....
    If you're peeling loads of garlic and have a deep fryer on the go drop them in that for a few secs-supposed to be good- but I just smack mine with a knife---
    And what the hell are you gonna do with a kg and a bit of peeled garlic ?
    I get it in cork..in kg packs for work ... I end up chucking half of it and it's still not as good as fresh fresh...(useless in garlic butter/ bruchetta

    Slava ukraini 🇺🇦



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  • #3157
    Marty McFly
    Registered Users, Registered Users 2 Posts: 11,222 ✭✭✭✭Marty McFly


    Anyone no a good healthy coleslaw recipe? Had the coleslaw in Gourmet Burger the other day and loved it. Trying to find a recipe for it to no avail.


  • #3158
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Marty McFly wrote: »
    Anyone no a good healthy coleslaw recipe? Had the coleslaw in Gourmet Burger the other day and loved it. Trying to find a recipe for it to no avail.


    Shredded red cabbage and carrot, finely sliced celery, sliced chilli (to taste). Dash of balsamic vinegar, dollop of mayonnaise, salt and pepper.

    Homemade coleslaw only lasts a few hours before it seems to go off. What do they do to commercial coleslaw to make it last weeks?


  • #3159
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    I haven't cooked in weeks as I've been all over the place and, gosh, I miss making my own food. Think I'm going to have to go buy some veggies somewhere!


  • #3160
    Marty McFly
    Registered Users, Registered Users 2 Posts: 11,222 ✭✭✭✭Marty McFly


    Gloomtastic! wrote: »
    Shredded red cabbage and carrot, finely sliced celery, sliced chilli (to taste). Dash of balsamic vinegar, dollop of mayonnaise, salt and pepper.

    Homemade coleslaw only lasts a few hours before it seems to go off. What do they do to commercial coleslaw to make it last weeks?


    Thanks very much this was added to my dinner tonight pic going up now in the "heres what I had for dinner...." thread :).


  • #3161
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    Gloomtastic! wrote: »
    Shredded red cabbage and carrot, finely sliced celery, sliced chilli (to taste). Dash of balsamic vinegar, dollop of mayonnaise, salt and pepper.

    Homemade coleslaw only lasts a few hours before it seems to go off. What do they do to commercial coleslaw to make it last weeks?

    Mine always lasts ages , in fact it doesn't taste really good till the day after ...

    Slava ukraini 🇺🇦



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  • #3162
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Anyone tried the new Walker crisp flavours?

    We've just tried all six and we were all pretty disappointed, didn't want to finish any of them. If a gun was pointed at my head, Cheesy Beans on Toast would get my vote.


  • #3163
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    I did it! I tried poutine today!

    It was... Grand. Chips and gravy is always nice, and I didn't think the cheese curds added much. Now, tht being said, I tried it from a chain at a food court - it's probably much nicer from a higher end place.


  • #3164
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Gloomtastic! wrote: »
    Anyone tried the new Walker crisp flavours?

    We've just tried all six and we were all pretty disappointed, didn't want to finish any of them. If a gun was pointed at my head, Cheesy Beans on Toast would get my vote.

    I haven't tried them - I haven't even seen them. There's a thread in Snacks & Sweets but it's more about finding them than eating them. They seem to be hard to get.


  • #3165
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    Well, you know that summer has gone in our house when the butter isn't quite spreadable anymore when taken straight from the cupboard. :(


  • #3166
    Chattastrophe!
    Closed Accounts Posts: 3,284 ✭✭✭Chattastrophe!


    Anyone have any recipe suggestions for recreating the IKEA meatballs, sauce and mash at home? Or anything remotely similar? I was there yesterday and I want to go back again just for the meatballs! :o

    Actually I'd be happy even just to get suggestions for the perfect mashed spuds? I've never quite managed it! I've a feeling it probably has a lot to do with the type of potatoes you use?


  • #3167
    Avada
    Closed Accounts Posts: 3,411 ✭✭✭Avada


    Chattastrophe! wrote: »
    Anyone have any recipe suggestions for recreating the IKEA meatballs, sauce and mash at home? Or anything remotely similar? I was there yesterday and I want to go back again just for the meatballs! :o

    Actually I'd be happy even just to get suggestions for the perfect mashed spuds? I've never quite managed it! I've a feeling it probably has a lot to do with the type of potatoes you use?

    They sell the meatballs frozen on the ground floor ;)


  • #3168
    Chattastrophe!
    Closed Accounts Posts: 3,284 ✭✭✭Chattastrophe!


    Random_Name wrote: »
    They sell the meatballs frozen on the ground floor ;)

    I'm very rarely there, maybe 1-2 times a year!


  • #3169
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    Chattastrophe! wrote: »
    Anyone have any recipe suggestions for recreating the IKEA meatballs, sauce and mash at home? Or anything remotely similar? I was there yesterday and I want to go back again just for the meatballs! :o

    Actually I'd be happy even just to get suggestions for the perfect mashed spuds? I've never quite managed it! I've a feeling it probably has a lot to do with the type of potatoes you use?

    Get some nice floury potatoes like King Edwards or Maris Piper. Boil then steam. You also need a potato ricer for perfect mash. Then just lots of butter, little bit of milk, salt and pepper and you're sorted.


  • #3170
    doctorwhogirl
    Registered Users, Registered Users 2 Posts: 2,664 ✭✭✭doctorwhogirl


    You'll get the ricer in Ikea too :P


  • #3171
    Avada
    Closed Accounts Posts: 3,411 ✭✭✭Avada


    Now I want to go to Ikea....


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  • #3172
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Chattastrophe! wrote: »
    Actually I'd be happy even just to get suggestions for the perfect mashed spuds? I've never quite managed it! I've a feeling it probably has a lot to do with the type of potatoes you use?

    There are lots of tips in this thread http://www.boards.ie/vbulletin/showthread.php?t=2057158788


  • #3173
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    I love being back in the kitchen after a spell in a hotel. I've been cooking all morning and it's great! Made a big batch of bolognese for the freezer, stripped the chicken carcass from yesterday and made stock (which will go in tomorrow's risotto), I have a pot of lentil soup on for lunch and I'm making biryani (with the leftover chicken) for today's dinner. YUM!


  • #3174
    TeletextPear
    Registered Users, Registered Users 2 Posts: 2,413 ✭✭✭TeletextPear


    A quick question for any polenta eaters. I bought a bag yesterday but the cooking instructions are a little unclear. It says 'bring 2 litres of salted water to the boil, add the polenta and whisk . . ." It doesn't specify how much polenta to add so can I presume that's the amount of water to use if you're cooking the whole bag, ie 500 grams? And then just scale down to make enough for one meal?


  • #3175
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,038 ✭✭✭✭the beer revolu


    TeletextPear wrote: »
    A quick question for any polenta eaters. I bought a bag yesterday but the cooking instructions are a little unclear. It says 'bring 2 litres of salted water to the boil, add the polenta and whisk . . ." It doesn't specify how much polenta to add so can I presume that's the amount of water to use if you're cooking the whole bag, ie 500 grams? And then just scale down to make enough for one meal?

    4:1 Stock to polenta.
    Really, use stock not water - I usually use the knor chicken stockpots.
    Simmer over low heat for 20 - 30 minutes, stirring all the time. Add some hot water if it is getting too thick to stir easily. Serve wet or allow to cool and set and fry it. I like to set it in an oiled frying pan and fry it whole in the pan, flipping it onto a plate to turn and serve.

    I find that half a litre of stock and about 125mls of polenta serves two people. It looks like a tiny amount of polenta but it goes a long way.


  • #3176
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    Is there a difference between polenta and American Gritts ?
    What are knorr stock pots like for salt ? I made risotto the other night and used stock cubes and it was way over salted (even before i'd added the cheese :-) )

    Slava ukraini 🇺🇦



  • #3177
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,038 ✭✭✭✭the beer revolu


    Markcheese wrote: »
    Is there a difference between polenta and American Gritts ?
    What are knorr stock pots like for salt ? I made risotto the other night and used stock cubes and it was way over salted (even before i'd added the cheese :-) )

    Not sure about grits, but I usually buy coarse maize meal from the health food shop or you can get bags of maize meal in Polish shops very cheap.
    The stock pots aren't too bad for salt. I wouldn't use any additional salt if using them, though.


  • #3178
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    The Hill Billy wrote: »
    Well, you know that summer has gone in our house when the butter isn't quite spreadable anymore when taken straight from the cupboard. :(

    It was 27 degrees here yesterday with a light breeze. I got sunburnt :pac:.

    There's a food truck festival on today, so we're heading to that at lunchtime. I'm really excited about it. Food trucks aren't something I'm overly familiar with, but they're quite a big deal at this side of the pond.


  • #3179
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    You're showing off now. :p

    Enjoy!


  • #3180
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    I am :D


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  • #3181
    Avada
    Closed Accounts Posts: 3,411 ✭✭✭Avada


    Faith wrote: »
    It was 27 degrees here yesterday with a light breeze. I got sunburnt :pac:.

    There's a food truck festival on today, so we're heading to that at lunchtime. I'm really excited about it. Food trucks aren't something I'm overly familiar with, but they're quite a big deal at this side of the pond.

    I'm not jealous at all, I swear....

    :(


This discussion has been closed.
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