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The General Chat Thread

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Comments

  • #3302
    Faith
    Moderators, Society & Culture Moderators Posts: 30,662 Mod ✭✭✭✭Faith


    Yeah, I have a big issue with slimy textures, which is a large part of why I've avoided them. The one I tried had lemon juice and a mildly spicy seafood sauce dolloped on it, which helped with the flavour. It was still quite salty, but not like 'I've swallowed a load of seawater' like I expected. I found the texture to be more watery than slimy too.

    I was genuinely afraid I'd have to spit it back out so just keeping it down was a win; enjoying it was a bonus!


  • #3303
    Gloomtastic!
    Registered Users, Registered Users 2 Posts: 9,177 ✭✭✭Gloomtastic!


    I love oysters, the eating of them and their texture. Also the different flavours you can have with them, delicious.

    Warning: Don't read the rest if you are eating/about to eat

    Unfortunately I had a bad one about 10 years ago. Not a happy experience. Whatever the bad bug is, I believe it stays with you for life and you shouldn't eat them again. I did try them again about 6 years ago and 48 hours later, virtually to the minute, I was jumping off a bus running to the nearest loo. Luckily I was right beside The Five Lamps pub so dashed in there - to the worst pub toilets in Dublin. I will always remember that as my Trainspotting moment.

    Enjoy those oysters while you can guys. I miss those little things. :(


  • #3304
    Faith
    Moderators, Society & Culture Moderators Posts: 30,662 Mod ✭✭✭✭Faith


    You're an early riser, Gloom!

    Ouch on the bad oyster :(. Was there any indication that it wasn't perfect?


  • #3305
    Mellor
    Registered Users, Registered Users 2 Posts: 40,429 ✭✭✭✭Mellor


    Faith wrote: »
    It was still quite salty, but not like 'I've swallowed a load of seawater' like I expected. I found the texture to be more watery than slimy too.
    Just thinking, did you try a raw oyster or a cooked one?

    Mine was lightly grilled (I imagine thats how it was done). Maybe that might explain why your was watery, and mine was more firm


  • #3306
    Faith
    Moderators, Society & Culture Moderators Posts: 30,662 Mod ✭✭✭✭Faith


    Oh yeah, mine was totally raw and shucked right in front of me. That'd explain it alright!


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  • #3307
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    Up til about 5 years ago, I hated the thought of oysters, but now I love love love them.
    I think it's good to start with a small variety of oyster, it's a bit less intimidating than the big massive ones!
    I love discovering the difference in flavours between the different varieties.
    Over here in France, they are a big part of Christmas Eve and New Year meals.


  • #3308
    TeletextPear
    Registered Users, Registered Users 2 Posts: 2,413 ✭✭✭TeletextPear


    Finally got around to making the porridge bread. Wasn't expecting much as I don't actually *like* porridge but my god it's gorge. Ruining my dinner appetite now by nipping into the kitchen for sneaky slices slathered in jam!


  • #3309
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,685 Mod ✭✭✭✭Stheno


    Having food in the fridge/freezer ready to heat/eat when you finish work for the day is great, really enjoying the fruits of the weekends work :)

    Nice to say to the OH "well we have, a,b, or c" and all we have to do is heat it up :)


  • #3310
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Stheno wrote: »
    Having food in the fridge/freezer ready to heat/eat when you finish work for the day is great, really enjoying the fruits of the weekends work :)

    Nice to say to the OH "well we have, a,b, or c" and all we have to do is heat it up :)

    It's great isn't it?!!

    Tonight we're having stew, slow cooked forever last Sat then frozen until last night :)


  • #3311
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,830 ✭✭✭✭the beer revolu


    Some comments on the soup thread regarding the Food safety advice got me wondering.

    I could post a recipe suggesting chicken breast tartare, some rare cocktail sausages and a puffer fish liver paté and I wouldn't be breaking any boards rules.

    If, however, someone else posted stating that the above dishes would not be safe to eat, they would be guilty of breaching the food safety advice rule.

    How does this make any sense??:confused::confused::confused:

    What is also rather annoying is that when someone does, seek food safety advice, a moderator replies stating that food safety advice is not allowed, then often proceeds to offer advice like "if in doubt, throw it out" and closes the thread.

    So, are moderators allowed to post food safety advice?


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  • #3312
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    the beer revolu wrote: »
    Some comments on the soup thread regarding the Food safety advice got me wondering.

    I could post a recipe suggesting chicken breast tartare, some rare cocktail sausages and a puffer fish liver paté and I wouldn't be breaking any boards rules.

    If, however, someone else posted stating that the above dishes would not be safe to eat, they would be guilty of breaching the food safety advice rule.

    How does this make any sense??:confused::confused::confused:

    What is also rather annoying is that when someone does, seek food safety advice, a moderator replies stating that food safety advice is not allowed, then often proceeds to offer advice like "if in doubt, throw it out" and closes the thread.

    So, are moderators allowed to post food safety advice?
    As far as I understand, it's the same reason why legal and medical advice are not allowed. Boards would be liable if you take the advice of a poster and then something bad happens to you.


  • #3313
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,850 ✭✭✭✭The Hill Billy


    No, mods are not allowed give food safety advice other than something along the lines of "If in doubt, throw it out." I.e., better safe than sorry.

    Strictly speaking, yes, you are not breaking 'the rules' by posting a recipe for chicken breast tartare, etc. However, it is the spirit of the rule which is important & if something as obviously idiotic as a recipe for chicken breast tartare was posted I would certainly slap a harsh ban on that poster for trolling.

    The rule exists because we feel that it is dangerous for people to seek food safety advice from random people on the internet, especially when the OP knows best how the food was prepared, stored, etc., what it looks like, how it smells, etc., etc., etc.

    The most clear cut way to maintain such a rule is a blanket ban on all food safety advice. That said, if you have any ideas on a workable alternative - drop us a PM & we can discuss.

    tHB


  • #3314
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Hi all,

    Just wondering if anyone has / uses a meat slicer? Thinking of getting for the lunches. Someone I know would sell me one pretty cheaply, but wondering is the effort worth it from a cost / taste perspective - is it worth the hassle?

    I would be thinking of cooking a big piece of meat, slicing it and freezing it in batches, which I could defrost as needed.


    Thanks,
    Loire.


  • #3315
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    The Hill Billy wrote: »
    The most clear cut way to maintain such a rule is a blanket ban on all food safety advice.
    I was wondering about posting links to news articles about safety food advice. I had an link/post I was going to put up about cooking steak but thought it would be taken down. I did post about it elsewhere. It was more news than advice, just a fact that there is a new law out in other countries.

    It is a potential hazard that I think most people are completely unaware of. So it is actually similar to beer revolu's more extreme examples, if someone put up a recipe for steak I might be banned for giving what I consider to be a fair warning about the instructions they give for cooking it.


  • #3316
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,850 ✭✭✭✭The Hill Billy


    Drop me the link via PM & I can bring it to the F&D mods forum to discuss. I have an inkling that I know what this may be about & it is quite a valid topic.

    tHB


  • #3317
    Padraig Mor
    Registered Users, Registered Users 2 Posts: 9,611 ✭✭✭Padraig Mor


    rubadub wrote: »
    I was wondering about posting links to news articles about safety food advice. I had an link/post I was going to put up about cooking steak but thought it would be taken down. I did post about it elsewhere. It was more news than advice, just a fact that there is a new law out in other countries.

    It is a potential hazard that I think most people are completely unaware of. So it is actually similar to beer revolu's more extreme examples, if someone put up a recipe for steak I might be banned for giving what I consider to be a fair warning about the instructions they give for cooking it.

    Just had a look there and saw that. Wow - wasn't aware of that process. Very dodgy! (and I say that as someone who IS qualified to discuss E. coli O157 in foods).


  • #3318
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Loire wrote: »
    Hi all,

    Just wondering if anyone has / uses a meat slicer? Thinking of getting for the lunches. Someone I know would sell me one pretty cheaply, but wondering is the effort worth it from a cost / taste perspective - is it worth the hassle?

    I would be thinking of cooking a big piece of meat, slicing it and freezing it in batches, which I could defrost as needed.


    Thanks,
    Loire.

    I just use a sharp carving knife for my joints that I want to use for lunches.

    And the answer is a resounding "yes", any joint of meat you cook and slice yourself is going to be better than pre-sliced packaged meat, and also cheaper than buying meat from a cooked joint in a deli type situation.

    I get a piece of ham or roast beef about once a fortnight and cook it to use for sammiches or salads for lunches, it's much tastier and satisfying knowing I've cooked it myself and it's not some processed Denny or other crap that's half water.


  • #3319
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Loire wrote: »
    Hi all,

    Just wondering if anyone has / uses a meat slicer? Thinking of getting for the lunches. Someone I know would sell me one pretty cheaply, but wondering is the effort worth it from a cost / taste perspective - is it worth the hassle?

    I would be thinking of cooking a big piece of meat, slicing it and freezing it in batches, which I could defrost as needed.


    Thanks,
    Loire.

    I recalled seeing a thread about this recently so I did a quick search. It's HERE :)


  • #3320
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Baldy Conscience wrote: »
    I just use a sharp carving knife for my joints that I want to use for lunches.

    And the answer is a resounding "yes", any joint of meat you cook and slice yourself is going to be better than pre-sliced packaged meat, and also cheaper than buying meat from a cooked joint in a deli type situation.

    I get a piece of ham or roast beef about once a fortnight and cook it to use for sammiches or salads for lunches, it's much tastier and satisfying knowing I've cooked it myself and it's not some processed Denny or other crap that's half water.

    Thanks for that.

    What cuts of meat to you buy?

    Thanks,
    Loire


  • #3321
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    I think getting the right type of knife is key if you're not going to use one of those big mechanical slicers.

    A slicing knife like this one is brilliant for cutting thin slices of meat.

    opplanet-victorinox-12in-granton-edge-slicing-carving-knife-47645.jpg

    They're not that expensive either.


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  • #3322
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    BaZmO* wrote: »
    I think getting the right type of knife is key if you're not going to use one of those big mechanical slicers.

    A slicing knife like this one is brilliant for cutting thin slices of meat.

    opplanet-victorinox-12in-granton-edge-slicing-carving-knife-47645.jpg

    They're not that expensive either.

    http://www.youtube.com/watch?v=POJtaO2xB_o

    :pac::pac::pac::pac:


  • #3323
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Loire wrote: »
    http://www.youtube.com/watch?v=POJtaO2xB_o

    :pac::pac::pac::pac:

    Ha. They can be quite large alright, but I think you can get smaller ones. The brother, who's a chef, brought one up to the house one Christmas for slicing the ham and I couldn't believe how good it was.

    I think this is the one I got.

    http://www.sweeneyorourke.com/ebstore/so/product.asp?p_part_code=K-S10SER


  • #3324
    Padraig Mor
    Registered Users, Registered Users 2 Posts: 9,611 ✭✭✭Padraig Mor


    Aldi have their large (2kg) ham fillet on offer for 2 weeks from tomorrow as part of their Super 6 - ideal for use on a meat slicer! We got one of their smaller 1.5kg fillets recently and got dinner for 2 days and a week's worth of sandwiches out of it (carving with knife - you'd get more slices from a slicer I'd imagine). The slices freeze fine too and can be put into your sandwich straight from the freezer in the morning - they'll be defrosted before lunch.

    We've now stopped buying cold sliced meats almost totally. Usually cook a "large" meat on Sunday or Monday (ham as above, or full chicken etc) for dinner which will also do several day's lunches. Big money saving TBH.


  • #3325
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Padraig Mor wrote: »
    Aldi have their large (2kg) ham fillet on offer for 2 weeks from tomorrow as part of their Super

    Thanks for that
    Padraig Mor wrote: »
    We've now stopped buying cold sliced meats almost totally. Usually cook a "large" meat on Sunday or Monday (ham as above, or full chicken etc) for dinner which will also do several day's lunches. Big money saving TBH.

    I make a roast chicken last Sunday and used the meat on Monday with pasta/pesto and the meat was divine!


  • #3326
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Padraig Mor wrote: »
    The slices freeze fine too and can be put into your sandwich straight from the freezer in the morning - they'll be defrosted before lunch.

    Oh yeah...how do you wrap them / store them?

    Loire.


  • #3327
    Padraig Mor
    Registered Users, Registered Users 2 Posts: 9,611 ✭✭✭Padraig Mor


    Loire wrote: »
    Oh yeah...how do you wrap them / store them?

    Loire.

    Waxed paper discs between them (cheap on Amazon; surely available locally too), then into a freezer bag.


  • #3328
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,685 Mod ✭✭✭✭Stheno


    Baldy Conscience wrote: »
    I just use a sharp carving knife for my joints that I want to use for lunches.

    And the answer is a resounding "yes", any joint of meat you cook and slice yourself is going to be better than pre-sliced packaged meat, and also cheaper than buying meat from a cooked joint in a deli type situation.

    I get a piece of ham or roast beef about once a fortnight and cook it to use for sammiches or salads for lunches, it's much tastier and satisfying knowing I've cooked it myself and it's not some processed Denny or other crap that's half water.

    I've a filleting/boning knife from Ikea that does the job, it's lethally sharp though.

    How much should I expect to get sandwich wise from e.g. a 2kg ham fillet? Was recently wondering if it would be economical to slow cook a ham fillet, slice it up, then use it for sandwiches as opposed to the plastic pre cooked stuff.

    I'd prefer to pay a bit more for better quality food, if I got ten sandwiches (lunch for two x five days) it would seem worth it


  • #3329
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    I've been using the carving set that came with Tesco coupons, the MiL gave it to us, does grand.

    489-9604_PI_TPS2078539?wid=493&ht=538

    I usually get either a small ham fillet (500g? the small ones in Lidl/Aldi) as my wife is a veggie, or a small chicken, or a small bit of roast beef.

    cook it on the Sunday and have a "sunday dinner" - all the trimmings etc etc. then use the meat during the week for lunch. I usually get the whole week out of the piece of meat, and don't bother freezing it.

    For a change from sandwiches, if it's ham, I use the water it was cooked in to make a kind of Minestrone soup - tin of toms, leek, chopped root veg, some of the dark cabbage leaves I've kept, whatever is "on the turn" in the fridge really, and break the remaining ham up into chunks and stick it into the soup. I don#t blend the soup, I leave it chunky and also throw in a bit of Macaroni or Penne, or even rice.

    If it's roast beef or chicken I make a thick gravy from the juices, that once dinner is finished I let "set" like a jelly, which is an amazing condiment for the meat sandwiches.

    If it's chicken I the use the bones to make a stock.


  • #3330
    Padraig Mor
    Registered Users, Registered Users 2 Posts: 9,611 ✭✭✭Padraig Mor


    One for the Cork heads. We've been trying to increase our fish intake recently and yesterday I went to Keohane's Seafoods for the first time. It's part of the "Food Emporium" directly across from Harvey Norman on Kinsale Road, along with a butcher and greengrocer section. Very impressed! A big selection, quite a bit more there than the Good Fish Shop (who ripped me off previously!). Picked up a large (280g) trout fillet for €3.50 and a whole seabream on offer for €3.95.


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  • #3331
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Padraig Mor wrote: »
    One for the Cork heads. We've been trying to increase our fish intake recently and yesterday I went to Keohane's Seafoods for the first time. It's part of the "Food Emporium" directly across from Harvey Norman on Kinsale Road, along with a butcher and greengrocer section. Very impressed! A big selection, quite a bit more there than the Good Fish Shop (who ripped me off previously!). Picked up a large (280g) trout fillet for €3.50 and a whole seabream on offer for €3.95.

    Thanks - must check that out. I go to Good Fish all the time and am pretty happy with them I must say and they're cheaper than the places in the English Market.

    Seabream at 3.95 is very good....hmm...Sat night dinner me thinks!


This discussion has been closed.
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