The General Chat Thread

AndyBoBandy · 09-10-2014 06:23AM

and there was me thinking my Tiramisu looked the bomb!

iwantmydinner · 09-10-2014 07:34AM

Wow, Pigwidgeon. Fair bloody play - that's incredible.

leahyl · 09-10-2014 08:09AM

Pigwidgeon....wow amazing!!!!

Neyite · 09-10-2014 04:27PM

So eh, cooking club recipe looming Pigwidgeon?

Mr. CooL ICE · 10-10-2014 08:12AM

It looks so good, it would be a shame to eat it

StripedBoxers · 10-10-2014 05:31PM

Hmmm...we haven't had dinner yet, and have nothing in for dinner either.

Himself doesn't know what he wants, I don't know what I want, and we have to cook for one fussy person also, who for the past few days has refused most meals and just stuck with biscuits and packet soup.

Any ideas on what we can cook?

Mrs Fox · 10-10-2014 05:39PM

It's a conundrum alright. Days like these I just cook carbonara. Easy to avail ingredients, quick to cook.

Lovely Bloke · 11-10-2014 06:15AM

Anyone know what these fruit are, and how to use them?

dee_mc · 11-10-2014 07:54AM

The one on the left is a tamarillo. It tastes like a cross between a kiwi and a tomato with slight peachy notes. The aftertaste on mine was... a bit... pissy? That's the only word I can think of! Don't eat the skin, it's really foul-tasting.
I think I've had a tamarillo sorbet in the past come to think of it, can't recommend any recipes though

B0jangles · 11-10-2014 08:12AM

The one on the right is a kind of big passion fruit - I just ate the one I had just as you would a passion fruit, and it was deeelicious. Didn't like tamarillo the one time I tried it.

Lovely Bloke · 11-10-2014 08:25AM

Passion Fruit? As in with frog spawn looking seeds inside?

B0jangles · 11-10-2014 08:31AM

Baldy Conscience wrote: »

Passion Fruit? As in with frog spawn looking seeds inside?

Yup, manky looking but very tasty

Lovely Bloke · 11-10-2014 09:11AM

Grand so. I just had a passionfruit stirred into some natural yoghurt and it was lovely.

GalwayGuy2 · 11-10-2014 10:02AM

Anybody have any idea what to do with the vegetables that are on sale lately? I have a good stack of spices and carbs, but what in the world am I meant to do with Turnip?

I don't have a lot of money

Also, I've been eating a mince meat and onion chilli in a wrap that's been fried until it's golden in the frying pan and I am now drooling even thinking about it...Nom Nom.

The Hill Billy · 11-10-2014 10:15AM

I love turnip mashed with spuds & a big knob of butter & plenty of cracked black pepper. It goes great with lamb chops.

11-10-2014 10:23AM

Mrs Fox wrote: »

It's a conundrum alright. Days like these I just cook carbonara. Easy to avail ingredients, quick to cook.

Any chance of a decent carbonara recipe floating about? It's one of the few dinners where I still use a jar of pre-made / shop-bought sauce. Would love to adapt a decent one to my own recipe.

Kovu · 11-10-2014 10:37AM

GalwayGuy2 wrote: »

Anybody have any idea what to do with the vegetables that are on sale lately? I have a good stack of spices and carbs, but what in the world am I meant to do with Turnip?

As THB said, it should be married to mashed spuds with lots of butter and black pepper

Personally I love boiling it with a stock cube, then straining off the 'turnipy stock water' for soup base.

Or cooking it for the last half hour of bacon being boiled. Actually we have a row of them in the garden that need to be used soon, we're waiting for the frost to make them sweeter though. Perhaps that's a farmer thing

The Hill Billy · 11-10-2014 10:37AM

@$hifty - See the 'Perfect Carbonara' thread at the bottom of the first page of the forum.

11-10-2014 11:31AM

Cheers, didn't realise it was so close to the top as I'm on mobile and not as many threads show.

IvyTheTerrible · 11-10-2014 11:41AM

The Hill Billy wrote: »

I love turnip mashed with spuds & a big knob of butter & plenty of cracked black pepper. It goes great with lamb chops.

Ohhh I'm getting homesick, I love that but they don't sell turnips here. They sell veg that look very similar on the outside but don't taste the same. I miss them!

BaZmO* · 11-10-2014 02:14PM

I've just spent the last couple of hours making Delia's Ragu recipe. Just gone into the oven....only another 4 hours to go!

It's worth it though, but it's been a very long time since I've made it.

Markcheese · 11-10-2014 03:52PM

.Kovu. wrote: »

As THB said, it should be married to mashed spuds with lots of butter and black pepper

Personally I love boiling it with a stock cube, then straining off the 'turnipy stock water' for soup base.

Or cooking it for the last half hour of bacon being boiled. Actually we have a row of them in the garden that need to be used soon, we're waiting for the frost to make them sweeter though. Perhaps that's a farmer thing

Are you talking swedes or white turnips - I didn't know about the frost thing with turnips-I'd heard about it for sprouts though ...

Kovu · 11-10-2014 03:59PM

Markcheese wrote: »

Are you talking swedes or white turnips - I didn't know about the frost thing with turnips-I'd heard about it for sprouts though ...

Swedes, they're always called turnips here. Led to us planting them one year by accident. Yuck, never again :pac:

Swedes always get sweeter after frost. Or seem to anyway! I will try it out after we have a couple of frosts here...

Markcheese · 11-10-2014 04:00PM

Baldy Conscience wrote: »

Anyone know what these fruit are, and how to use them?

Never knew quite what to do with tamarillos - I was fruit picking in New Zealand and we used to swap fruit between groups of pickers(because we were being cheap) ... Tamarillos weren't popular- supposed to be good for chutneys-

Mrs Fox · 11-10-2014 05:57PM

I treated myself with the Good Food magazine today. I gave them up about 3 years ago when I realised how much I've spent on magazines and cook books over the years. Down payment for a flat! Almost. In Baku perhaps. Anyway, couldn't resist the free spatula. I had to give in.

I hope this doesn't reignite my cook book/magazine collection frenzy. I've been good enough borrowing them from the local library.

dee_mc · 11-10-2014 06:18PM

Mrs Fox wrote: »

I treated myself with the Good Food magazine today. I gave them up about 3 years ago when I realised how much I've spent on magazines and cook books over the years. Down payment for a flat! Almost. In Baku perhaps. Anyway, couldn't resist the free spatula. I had to give in.

I hope this doesn't reignite my cook book/magazine collection frenzy. I've been good enough borrowing them from the local library.

I got the pink and orange one

One of my local cafes always has Good Food magazine so I read it cover to cover and sneakily take photos of the recipes I like

But who can resist a 'free' spatula?!

Mrs Fox · 11-10-2014 07:47PM

dee_mc wrote: »

I got the pink and orange one
One of my local cafes always has Good Food magazine so I read it cover to cover and snaeakily take photos of the recipes I like But who can resist a 'free' spatula?!

But they aaaaare free, says the €6.15 magazine. (weren't they 5.75 before?)

Faith · 11-10-2014 08:51PM

I wonder if anyone has got any creative tips for this problem I'm having? I have a blender - a typical one with a glass jug and a blade that sit on a rubber seal in the plastic base. Somehow I've pretty much welded the jug onto the base and I can't separate them. I've tried brute force, freezing it, heating it - nothing. I put it in the dishwasher after use, but I'm still thinking of the gunk that must be accumulating around the seal at the bottom. Any advice as to how to separate them for cleaning?

Dizzyblonde · 11-10-2014 09:14PM

Faith do you mean you can't take the blade part off the jug? If so, does it slot into the electrical part at the bottom? Mine does, and when it's wedged on I put it onto the electrical base and turn it then. It's usually the only way I can take mine apart.

Faith · 11-10-2014 09:38PM

Yeah, so the plastic base, blade and jug should all come apart. I can't remove the blade basically. I've tried slotting it into the electrical base but it hasn't helped

The General Chat Thread

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