The General Chat Thread

GrahamThomas · 25-09-2014 10:24PM

How about chorizo burgers? Remove the meat from a few raw chorizo sausages, mix in a bowl with an equal amount of pork mince.

Form into burger patties, fry, then serve in a ciabatta bun with some rocket leaves and loads of mustard!

Lovely Bloke · 26-09-2014 07:32AM

MissFlitworth wrote: »

Chorizo is the best friend of pulses. Chickpea or Butterbean & chorizo stew is a lazy tins-from-the-press dinner in my place.

Mrs Fox wrote: »

Chorizo goes superbly well with prawns. Yum.

Very timely comments, I'm up in Cooking Club this week where I'll be doing a Chorizo & Prawn Lentil Stew kind of thing.

It's really nice, and with the cold days just about to come back, is a lovely warming dish, in a nice comfort food kind of way.

It will be up tomorrow I think, as I just won't have time after work today.

IvyTheTerrible · 26-09-2014 08:38AM

B0jangles wrote: »

I'm sure you will all want to hear my one story about chorizo, so here it goes:

Last christmas, my good friend who is a professional chef gave me a very high quality raw chorizo sausage. When I finally opened it, I only used it in small pieces in scrambled eggs and tortillas so as to make it last longer. One night, over the christmas period My Brother found my beautiful chorizo while in a late-night drunken haze and proceeded to hack off chunks to eat while watching bad movies. Not only did he eat a pile of my chorizo, he used the knife so badly that he poked holes in the membrane all over it so that it went bad really quickly. I texted him the next morning to ask had he seriously been eating my wonderful chorizo "like it was fúcking billy roll" and he admitted his crime.

Punishment? Squitters for 3 days as a result of eating fecking Raw Chorizo.

When my OH moved to Ireland first, he bought black pudding thinking it was like saucisson. He ate the whole lot raw. He didn't think it tasted nice but because he found food so expensive in Ireland that he didn't want to waste it!
He didn't get any side effects from it, luckily!

the beer revolu · 26-09-2014 08:39AM

IvyTheTerrible wrote: »

When my OH moved to Ireland first, he bought black pudding thinking it was like saucisson. He ate the whole lot raw. He didn't think it tasted nice but because he found food so expensive in Ireland that he didn't want to waste it!
He didn't get any side effects from it, luckily!

Black pudding is already cooked when you buy it.

iwantmydinner · 26-09-2014 08:45AM

My dad (famous for his weekend grills) is an awful man to eat a chunk or three of black pudding while putting the rest on to cook.

On a slightly different note, I've just realised that we've been "doing brunch" in our house for a good 25 years now. #trendsetters

IvyTheTerrible · 26-09-2014 08:52AM

the beer revolu wrote: »

Black pudding is already cooked when you buy it.

Ah really? I didn't know that! They do say on the packet to cook it completely though.

fussyonion · 26-09-2014 08:54AM

IvyTheTerrible wrote: »

Ah really? I didn't know that! They do say on the packet to cook it completely though.

My other half eats raw white pudding too. Says it's cooked. I dunno....

Dizzyblonde · 26-09-2014 09:03AM

IvyTheTerrible wrote: »

Ah really? I didn't know that! They do say on the packet to cook it completely though.

I think it's boiled first, although I could be wrong. I wouldn't imagine it tastes all that nice though. Himself will often eat a bit of uncooked sausage meat 'just to see what they taste like'. Ick.

Tilly · 26-09-2014 10:06AM

fussyonion wrote: »

My other half eats raw white pudding too. Says it's cooked. I dunno....

So does my bro inlaw. It's rank to watch him. My sister has to hide them if she's cooking a fry.

the beer revolu · 26-09-2014 01:31PM

Two pig cheeks slow cooking in the oven with carrots, celery, fried onion, garlic, sage, mustard and cider.

iwantmydinner · 26-09-2014 01:46PM

Bought myself my first ever bottle of sriracha. Couldn't wait to try to try it so on it went on top of my Brussels paté on toast at lunchtime. YUM.

TeletextPear · 26-09-2014 02:13PM

I tried mussels for the first time last night! I wanted so badly to like them; I had visions of sitting in a chic little bistro is Brussels eating moules frites with a glass of white wine . . . . But I just could not get over the texture

Then the faint seawatery/fishy hit afterwards was the final nail in the coffin. The white wine and cream sauce they were cooked in was great though, could have drank buckets of that stuff!

emaleth · 26-09-2014 02:14PM

the beer revolu wrote: »

Two pig cheeks slow cooking in the oven with carrots, celery, fried onion, garlic, sage, mustard and cider.

Could you tell me where you get the pig cheeks? I've been dying to try them for ages. There's a Gordon Ramsay recipe somewhere that involves spicing them.

The Black Oil · 26-09-2014 02:14PM

Was talking to someone in the States who said he made chorizo from scratch...

the beer revolu · 26-09-2014 03:37PM

emaleth wrote: »

Could you tell me where you get the pig cheeks? I've been dying to try them for ages. There's a Gordon Ramsay recipe somewhere that involves spicing them.

Got them off the pig we bought some months ago.
A good butcher should be able to order them in for you.

iwantmydinner · 26-09-2014 07:27PM

My first ever attempt at Apple crumble is in the oven. Kitchen smells good anyway!

fussyonion · 26-09-2014 10:30PM

Chorizo Update!!

I was making home-made pizzas for dinner and I took the chorizo out and figured I'd try some before making the big dinner on Sunday (making Chicken, Chorizo and Rice from The Cooking Club on Sunday).

I peeled off the skin (was I right?; complete chorizo noob here) and sliced it into circles, then fried it--NO OIL NEEDED OBVIOUSLY--but wow, you were all right. It DOES cook quickly, doesn't it?!

Other half looked at the pan and said "Ooh that's a lot of oil coming out of that...save it, I'll do an egg in that in the morning."
So I added the cooked chorizo to the pizzas and wow it was only gorgeous.

It's kinda like pepperoni, but nicer.
Can't wait to use chorizo properly now on Sunday.

Thanks for your advice everyon!

Avada · 27-09-2014 12:07AM

Speaking of Chorizo, my canteen in work had Prawn, Chicken & Chorizo Paella for lunch, it was deadly and reminded me straight away of this thread

Miaireland · 27-09-2014 12:42PM

Random_Name wrote: »

Speaking of Chorizo, my canteen in work had Prawn, Chicken & Chorizo Paella for lunch, it was deadly and reminded me straight away of this thread

I want to work where you work!

the beer revolu · 27-09-2014 12:51PM

Fussyonion, no need to pre cook the raw chorizo if putting on a pizza. Thinly sliced, it would cook fine on the pizza.
Having said that, no harm in it either, and you got the egg idea with the oil.

fussyonion · 27-09-2014 01:15PM

the beer revolu wrote: »

Fussyonion, no need to pre cook the raw chorizo if putting on a pizza. Thinly sliced, it would cook fine on the pizza.
Having said that, no harm in it either, and you got the egg idea with the oil.

Funny you should mention this. I was only thinking this afterwards.
I sliced the chorizo thinly so it did overcook a bit on the pan. Thought afterwards that I could have just put that raw on the pizza.

It was still tasty though.
And yeah, the OH said his egg done in the chorizo oil was delicious

Going to try baby spuds in the oil next time.

leahyl · 28-09-2014 11:02AM

Oh no...there are 2 new baking books coming out soon...I may just have to give in and buy yet more cookery books. Like I need any more!!

The books are Good Food: Bakes and Cakes and Primrose Bakery Christmas

Eeek excited!

StripedBoxers · 28-09-2014 11:28AM

Went to The Anvil in Saggart last night and my partner had the Ragout of Wild Mushroom and Chorizo for starter and it was unbelievable, I can't stand chorizo normally, but this was delicious.

Anyone know where I'd get a good recipe for a similar dish please?

janmaree · 28-09-2014 12:07PM

I always have good results with Epicurious recipes so maybe this one is a good place to start? Good luck, hope it's delicious even if it's not the same thing.

http://www.epicurious.com/recipes/food/views/Chorizo-and-Mushroom-Fideua-1883

Kovu · 28-09-2014 04:23PM

Dad handed me a huge bag of wild plums earlier and neer used them for anything before so a quick google later and I have a Chilli plum chutney simmering away on the cooker here. Tasted it and it's glorious.

I am dreaming of it with duck now!

confusticated · 28-09-2014 06:17PM

Teletextpear I'm similar with mussels

I've tried them many times but only liked them once, and they were particularly tiny ones so I didn't bite into them. They're one food I'd really love to like though! Porridge is another.

Gloomtastic! · 29-09-2014 12:37PM

After planting a load of seeds in April/May, we've finally got ourselves a red chilli!
Two tips:
1. Don't water too much and add a drop or two of tomato feed to each watering.
2. When the plant starts to flower, you have to tickle the underside of the flower with a small paint brush to pollinate it.

If you don't do the above, you'll end up with dead flowers on leafless sticks. (As I had a month or so ago).

Alun · 29-09-2014 12:46PM

Gloomtastic! wrote: »

After planting a load of seeds in April/May, we've finally got ourselves a red chilli!
Two tips:
1. Don't water too much and add a drop or two of tomato feed to each watering.
2. When the plant starts to flower, you have to tickle the underside of the flower with a small paint brush to pollinate it.

If you don't do the above, you'll end up with dead flowers on leafless sticks. (As I had a month or so ago).

The approach I have when watering chillies is to leave them alone until they start wilting and then give them the absolute minimum amount of water to get them to perk up again. Seems to work well. Luckily we had a mini plague of hover flies around the time mine were flowering, so they took care of the pollinating for me this year

IvyTheTerrible · 29-09-2014 12:58PM

Speaking of chillies, I actually found fresh chillies in my local supermarket this week! In all my years of doing my shopping there, I've never found them!
So I bought a rake of them and have chopped them up and frozen them.

Gloomtastic! · 29-09-2014 01:51PM

Alun wrote: »

The approach I have when watering chillies is to leave them alone until they start wilting and then give them the absolute minimum amount of water to get them to perk up again. Seems to work well. Luckily we had a mini plague of hover flies around the time mine were flowering, so they took care of the pollinating for me this year

Doesn't the parching of the chillis make them spicier, or something?

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