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The General Chat Thread

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Comments

  • #3362
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    It's a hard life tHB! :)

    I have a chicken in the fridge and I was going to spatchcock it, but I'm being persuaded to have Chinese. Heading out later for a picnic to make the most of the nice weather and I'm just about to make a cheese and onion pie for that.


  • #3363
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    I listened to a great (honest!) podcast on the history of gout a little while ago if anyone needs some kitchen listening material :)

    http://www.maximumfun.org/sawbones/sawbones-gout


  • #3364
    Roesy
    Registered Users, Registered Users 2 Posts: 2,323 ✭✭✭Roesy


    MissFlitworth wrote: »
    Be graaaaand :) What's it going on?

    Eggs Benedict. Got up and himself had pre made a batch which separated when he reheated it so we threw it out and I cheated and made it using a food lab video YouTube. So easy, had quite a nice sauce in about 3 minutes start to finish.


  • #3365
    Kat1170
    Registered Users, Registered Users 2 Posts: 3,756 ✭✭✭Kat1170


    Have two nice venison hearts in the slow cooker with onions, green beans, parsnips and a few tomatoes all from the garden.


  • #3366
    Gloomtastic!
    Registered Users, Registered Users 2 Posts: 9,177 ✭✭✭Gloomtastic!


    Just heard my little sister has turned vegan. She went from pescitarian to vegetarian and has now gone the whole hog (so to speak!).

    :(


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  • #3367
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    Yikes. Is she a good cook? I knew a guy who went vegan and ended up living off potato waffles and bananas. He looked awful!


  • #3368
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Well I've just realised my oven hasn't been bloomin' on for the last hour. Gonna be a late dinner round my way! #clever #narkyfamily


  • #3369
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    homemadecider wrote: »
    Yikes. Is she a good cook? I knew a guy who went vegan and ended up living off potato waffles and bananas. He looked awful!

    I shared a house with a vegan in Uni and he always looked like he was about to keel over and die at any moment!


  • #3370
    Gloomtastic!
    Registered Users, Registered Users 2 Posts: 9,177 ✭✭✭Gloomtastic!


    Thanks Guys. I'll pass my your concerns on to her. ;)


  • #3371
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Gloomtastic! wrote: »
    Thanks Guys. I'll pass my your concerns on to her. ;)


    Or point her towards the Veggie & Vegan forum and watch her eat better, prettier food than any of us. They make some tasty lookin' dishes

    (Veganism is only second to a coeliac diet in my list of 'ways of eating that would make me sad)


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  • #3372
    Markcheese
    Registered Users, Registered Users 2 Posts: 8,936 ✭✭✭Markcheese


    Kat1170 wrote: »
    Have two nice venison hearts in the slow cooker with onions, green beans, parsnips and a few tomatoes all from the garden.

    Oohh fancy !! Verdict required ! (A bit 2 minds about heart ) ,did you need to do much trimming ?

    Slava ukraini 🇺🇦



  • #3373
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Kat1170 wrote: »
    Have two nice venison hearts in the slow cooker with onions, green beans, parsnips and a few tomatoes all from the garden.

    You have deer in your garden? How cool is that:pac:


  • #3374
    Kat1170
    Registered Users, Registered Users 2 Posts: 3,756 ✭✭✭Kat1170


    Markcheese wrote: »
    Oohh fancy !! Verdict required ! (A bit 2 minds about heart ) ,did you need to do much trimming ?
    Loire wrote: »
    You have deer in your garden? How cool is that:pac:

    I regularly eat lamb and beef heart. No trimming done, I really like the fat that is around the heart. You could trim it off but in this case fat equals taste. Lamb and beef hearts can taste, well, lamby and beefy, but venison heart is quite mild. I'd recommend heart to anyone. They don't taste 'offaly' if that is your worry. Stuffed lamb hearts are only about a €uro each so well worth trying.

    Technically, as I live in the garden of Ireland, the deer was in my garden :D:D


  • #3375
    Mr. CooL ICE
    Registered Users, Registered Users 2 Posts: 17,854 ✭✭✭✭Mr. CooL ICE


    A friend of mine sometimes gets chicken hearts from his local butcher and makes a risotto with them. I've never eaten heart of any kind, but am determined to try it.

    Was in Montreal for a few days recently and had to try poutine. It's ok. It comes across as being drunk food, but Canadians seem to eat it sober, which I don't get.


  • #3376
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    On BBC saturday kitchen they were making american style pancakes and separating the eggs, they whisked the egg whites separately and gently mixed them in later. Said it was not suitable for keeping a long time, like how you might keep normal batter overnight on purpose. Meant to keep them ligther.

    Sounded like a good idea and news to me.

    To get mine airy I used to add baking soda and then add stir in lemon juice just before cooking, it can double in volume.


  • #3377
    beertons
    Hosted Moderators Posts: 23,321 ✭✭✭✭beertons


    Who knows the post number of the pork and prawn burgers?


  • #3378
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,850 ✭✭✭✭The Hill Billy


    Do a forum search for oscarBravo's posts. Select 'newest first' & it should be on the first few pages of results. (On mobile or I would have done it for you.)


  • #3379
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    rubadub wrote: »
    On BBC saturday kitchen they were making american style pancakes and separating the eggs, they whisked the egg whites separately and gently mixed them in later. Said it was not suitable for keeping a long time, like how you might keep normal batter overnight on purpose. Meant to keep them ligther.

    Sounded like a good idea and news to me.

    To get mine airy I used to add baking soda and then add stir in lemon juice just before cooking, it can double in volume.

    I used to make something similar when making omelettes when I was a whipper snapper. I'd separate the whites from the yolks, then whisk the whites and then fold in the (mixed) yolks. It'd make a really light omelette.


  • #3380
    oscarBravo
    Technology & Internet Moderators Posts: 28,851 Mod ✭✭✭✭oscarBravo


    beertons wrote: »
    Who knows the post number of the pork and prawn burgers?

    http://www.boards.ie/vbulletin/showpost.php?p=90907929&postcount=2558 :)


  • #3381
    beertons
    Hosted Moderators Posts: 23,321 ✭✭✭✭beertons


    Brilliant. I'm on the phone too, so a search option is bare to say the least.


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  • #3382
    Gloomtastic!
    Registered Users, Registered Users 2 Posts: 9,177 ✭✭✭Gloomtastic!


    Not sure whether I've posted this before, but here's a great recipe for Banana Bread. Kids love it and I'm sure it can count as one of their five-a-day. :rolleyes:

    I always add more than 2 bananas so add an extra 15-30mins to baking time (the squewer tip works!).

    http://www.bbcgoodfood.com/recipes/2249656/brilliant-banana-loaf

    Today's effort. Couldn't take a pic quick enough before we had to have a slice, or two. EE316100-0576-4EF2-AAD8-53BE4ECF8C8D_zps2ulbecap.jpg


  • #3383
    confusticated
    Registered Users, Registered Users 2 Posts: 1,682 ✭✭✭confusticated


    Bought basil today for a CC recipe I want to make for dinner during the week, and the plant was the same price as a packet of basil leaves, so I bought the plant. No idea if it's the right time of year, probably not, but I figure the leaves wouldn't have lasted more than a few days anyway so I'm on a winner if it lives past next weekend. My track record with plants and herbs is a tub of parsley that died after less than a week though so it ain't looking too good for poor old Basil.


  • #3384
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    Basil lasts for ages. Keep it on your kitchen window or somewhere bright and water it a lot. Basil is a very thirsty plant so be generous with the water!


  • #3385
    pampootie
    Registered Users, Registered Users 2 Posts: 1,441 ✭✭✭pampootie


    If you can, transfer the plant to a bigger pot with some extra soil. They always die on me if I leave them in the supermarket pots but if I repot them they live much longer


  • #3386
    Shenshen
    Registered Users, Registered Users 2 Posts: 9,453 ✭✭✭Shenshen


    pampootie wrote: »
    If you can, transfer the plant to a bigger pot with some extra soil. They always die on me if I leave them in the supermarket pots but if I repot them they live much longer

    Good idea. I always find they die on me after a month or so, so I'll try re-potting them.
    I've got most of my herbs in the garden, but Basil doesn't seem to like it out there very much, either.


  • #3387
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    confusticated wrote: »
    Bought basil today for a CC recipe I want to make for dinner during the week, and the plant was the same price as a packet of basil leaves, so I bought the plant. No idea if it's the right time of year, probably not, but I figure the leaves wouldn't have lasted more than a few days anyway so I'm on a winner if it lives past next weekend. My track record with plants and herbs is a tub of parsley that died after less than a week though so it ain't looking too good for poor old Basil.

    If you're in Ireland, keep it inside, normally it dies in the winter if it's outside.
    I always transfer the plant to a bigger pot, sometimes it's good to separate the plant (because in those pots you buy, there are several plants close together).

    Also, nip any flower buds (this will keep the plant's energy going to the leaves rather than to the flowers).


  • #3388
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    Also, if you keep it growing for a while, taste the leaves before you use them in anything; if the basil even gets a bit stressed, it will affect the flavour of the leaves and make them bitter.


  • #3389
    Neyite
    Registered Users, Registered Users 2 Posts: 25,947 ✭✭✭✭Neyite


    .Kovu. wrote: »
    I have a full chicken marinading in a sort of sweet soy/honey mix.
    Really need to stop eating so much meat. I'll be gout'ed if I don't:D
    MissFlitworth wrote: »
    I'm sure it can't be *that* painful! Worth every swollen joint and faint ammonia whiff coming off you :)

    Fresh cherries sort out gout quicker than anything that a doctor can give you. 2 punnets, eating as much as you can over a few days, and you can go back to eating the good stuff again!


  • #3390
    Gavin "shels"
    Registered Users, Registered Users 2 Posts: 17,980 ✭✭✭✭Gavin "shels"


    We got a slow cooker in the gaff! First up is pork belly, need recipes!


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  • #3391
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Gavin shels wrote: »
    We got a slow cooker in the gaff! First up is pork belly, need recipes!

    This is the thread for you! http://www.boards.ie/vbulletin/showthread.php?p=58706572

    I don't know if there's a pork belly recipe in there, but there's a list of recipes in the first post.


This discussion has been closed.
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