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The General Chat Thread

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Comments

  • #3692
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Yes, but Canada...boundless outdoor things. :P

    Too early to talk about brining turkey? :pac:

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #3693
    oscarBravo
    Technology & Internet Moderators Posts: 28,863 Mod ✭✭✭✭oscarBravo


    The Hill Billy wrote: »
    Here is an Admin-approved roll recipe for you. (May not be soft enough though.)

    They are. :)


  • #3694
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    The Black Oil wrote: »
    Yes, but Canada...boundless outdoor things. :P

    Too early to talk about brining turkey? :pac:

    Depends where in the world you are! Turkey-eating season has already started here ;)


  • #3695
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I had turkey today :)
    There's nothing like a good carvery on a wet and windy Sunday.


  • #3696
    StripedBoxers
    Registered Users, Registered Users 2 Posts: 5,112 ✭✭✭StripedBoxers


    Could anyone give me a hand with this "recipe" please, I've a few bits of meat that I want to use up and I'm considering make a chicken, chorizo and ham stew type thing.

    What I was thinking of putting into it is the following:

    Chorizo, ham (the off cuts from Aldi, chopped up), chicken, mushrooms, chopped tomatoes, onions, carrots, pearl barely (?), chicken (or beef) stock, diced spuds and let it reduce down for a bit until its cooked through and has a nice consistency or whatever.

    Would this be nice or am I mad to even consider it?

    Chorizo isn't something I use often and I'm not the biggest fan of it, but I was got a craving for it recently so picked some up, now just not sure what to do with it.

    Was also thinking of a chorizo/mince beef mixture thing, similar to bolognase sauce or something?

    I wanted to make a chorizo and mushroom ragout, but I can't find a recipe for it at all :(

    All help and suggestions appreciated!


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  • #3697
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    Hmmm, well there are a number of things you could do.

    If you want to use up the chicken and chorizo you could make a big paella, dead easy to source a recipe online, if you've difficulty I can write one up for you.

    You could use chorizo, smoked ham and minced beef in a big spaghetti bolognese with your tomatoes, mushrooms and onions, beef stock etc just add your garlic, wine and purée.

    Chorizo is also great with fish, I do a delicious smoked haddock, cubed potato and spinach dish with chunks of chorizo and topped with a runny egg.

    Chorizo keeps well so don't feel you need to use it all up at once.


  • #3698
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Knew I wouldn't feel like cooking tonight so took out BBQ chicken wings out of the freezer before going to bed last night. The reason I knew I wouldn't feel like cooking....because I was just back from our annual "Booze Cruise" in France :D Knackered but all stocked up now again for the year!

    Managed to buy a small few things edible - some pate, some half-salted butter from Normandy and a few packets of unusual pasta shapes (mainly for the kids).

    Delighted with meself I am!

    Back to cooking now!

    Loire.


  • #3699
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,041 ✭✭✭✭the beer revolu


    StripedBoxers wrote: »
    Could anyone give me a hand with this "recipe" please, I've a few bits of meat that I want to use up and I'm considering make a chicken, chorizo and ham stew type thing.

    What I was thinking of putting into it is the following:

    Chorizo, ham (the off cuts from Aldi, chopped up), chicken, mushrooms, chopped tomatoes, onions, carrots, pearl barely (?), chicken (or beef) stock, diced spuds and let it reduce down for a bit until its cooked through and has a nice consistency or whatever.

    Would this be nice or am I mad to even consider it?
    !
    Sounds lovely.
    Definitely chicken rather than beef stock.
    Be careful with the saltiness.
    Ham and chorizo are both salty so if using cubes or stock pot things don't make up your stock too strong.
    Why not pearl barley?
    Some garlic would be nice too.


  • #3700
    Toulouse
    Registered Users, Registered Users 2 Posts: 2,413 ✭✭✭Toulouse


    Merkin wrote: »
    Chorizo is also great with fish, I do a delicious smoked haddock, cubed potato and spinach dish with chunks of chorizo and topped with a runny egg.

    That sounds amazing, share pleeeeeeeeeeeeeeeeese?


  • #3701
    Padraig Mor
    Registered Users, Registered Users 2, Paid Member Posts: 9,641 ✭✭✭Padraig Mor


    Loire wrote: »
    Knew I wouldn't feel like cooking tonight so took out BBQ chicken wings out of the freezer before going to bed last night. The reason I knew I wouldn't feel like cooking....because I was just back from our annual "Booze Cruise" in France :D Knackered but all stocked up now again for the year!

    Managed to buy a small few things edible - some pate, some half-salted butter from Normandy and a few packets of unusual pasta shapes (mainly for the kids).

    Delighted with meself I am!

    Back to cooking now!

    Loire.
    Pick up any interesting wines?


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  • #3702
    Jululan
    Registered Users, Registered Users 2 Posts: 31 ✭Jululan


    Merkin wrote: »
    Hmmm, well there are a number of things you could do.

    If you want to use up the chicken and chorizo you could make a big paella, dead easy to source a recipe online, if you've difficulty I can write one up for you.

    You could use chorizo, smoked ham and minced beef in a big spaghetti bolognese with your tomatoes, mushrooms and onions, beef stock etc just add your garlic, wine and purée.

    Chorizo is also great with fish, I do a delicious smoked haddock, cubed potato and spinach dish with chunks of chorizo and topped with a runny egg.

    Chorizo keeps well so don't feel you need to use it all up at once.

    Never, ever in my whole life had a Paella with chorizo...and had many.
    If you are interested in what is a Paella have a look to the guys from Wikipaella.


  • #3703
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    It's potentially not very authentic but I've definitely had chorizo in a paella before. Maybe it's leaning towards a paella/jambalaya hybrid :) Do enjoy that, even if it isn't 100% the done thing


  • #3704
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    MissFlitworth wrote: »
    It's potentially not very authentic but I've definitely had chorizo in a paella before. Maybe it's leaning towards a paella/jambalaya hybrid :) Do enjoy that, even if it isn't 100% the done thing
    Me too, I don't have recipe but like you say it always ends up as a paella / jambalaya hybrid kind of thing, depending on what's available in the fridge / store cupboard. I usually only make it as a "Friday fridge emptier" anyway, so it ends up pretty random.


  • #3705
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    Jululan wrote: »
    Never, ever in my whole life had a Paella with chorizo...and had many.
    If you are interested in what is a Paella have a look to the guys from Wikipaella.

    Paella is a peasant dish. While there are key elements to the dish, there is no hard & fast recipe. Traditionally people would have included any meats that they would have had available - fish, shellfish, chicken, rabbit, sausage, etc... A quick look around some of the respected food sites will show many recipes with chorizo included.


  • #3706
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    The Hill Billy wrote: »
    Paella is a peasant dish. While there are key elements to the dish, there is no hard & fast recipe. Traditionally people would have included any meats that they would have had available - fish, shellfish, chicken, rabbit, sausage, etc... A quick look around some of the respected food sites will show many recipes with chorizo included.
    So it's kind of like the Irish stew of Spain? :)


  • #3707
    Jululan
    Registered Users, Registered Users 2 Posts: 31 ✭Jululan


    The Hill Billy wrote: »
    Paella is a peasant dish. While there are key elements to the dish, there is no hard & fast recipe. Traditionally people would have included any meats that they would have had available - fish, shellfish, chicken, rabbit, sausage, etc... A quick look around some of the respected food sites will show many recipes with chorizo included.

    You are right, Paella was peasant dish. As many others in a country with long history of poverty. Thanks to that(it sounds bad to say thanks to poverty) and the housewife's imagination we have a vast list of recipes in every region.
    I don't want to sound as a crazy Paella activist but a Paella with chorizo or any other sausage is not a Paella. It could be delicious but is just a rice with chorizo.


  • #3708
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    So, we would have to call the dish something like "Spanish-influenced rice with saffron, stock, meat &/or meat productss, seafood, vegetables &/or pulses, etc..."? I'll stick it in the charter. :D


  • #3709
    Tilly
    Closed Accounts Posts: 1,987 ✭✭✭Tilly


    Jululan wrote: »
    You are right, Paella was peasant dish. As many others in a country with long history of poverty. Thanks to that(it sounds bad to say thanks to poverty) and the housewife's imagination we have a vast list of recipes in every region.
    I don't want to sound as a crazy Paella activist but a Paella with chorizo or any other sausage is not a Paella. It could be delicious but is just a rice with chorizo.
    Lets just call it Irish Paella then? That's what i call mine when i throw everything in. Including chorizo.


  • #3710
    kenco
    Registered Users, Registered Users 2 Posts: 1,080 ✭✭✭kenco


    Depends on the region in Spain but in both the north and south I have had Paella - not in all cases - with Chorizo. That said I have also had it with pork belly instead but usually there is also chicken and some sort of shellfish.

    Its a very traditional dish (as previously mentioned) so you would get a lot of regional and family variants.

    As with all these things (and as my old Physics teacher used to say)....try it! Find something that works for you and go with that but lob in the occasional curve ball to make it interesting!


  • #3711
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Padraig Mor wrote: »
    Pick up any interesting wines?

    The boat was delayed due to bad weather so it was a bit of a smash-and-grab. Got a nice selection all the same. Opened the first bottle last night - Macon Pinot Noir - it was fab!

    Loire.


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  • #3712
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    What do you guys reckon of this Slow Cooker from Aldi

    For 20 quid, it seems a reasonable purchase, 3 year guarantee.


  • #3713
    Vivisectus
    Registered Users, Registered Users 2 Posts: 807 ✭✭✭Vivisectus


    I have one - had it for years - and it works fine. Great for making slow-cooked pulled pork, or slowly braising beef


  • #3714
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Cool, thanks.

    I might have to send the mother to get one in case they sell out.


  • #3715
    beertons
    Hosted Moderators Posts: 23,397 ✭✭✭✭beertons


    I know its a bit early in the year for this talk, but can someone link me to the turkey crown poached in milk. I'm on the phone, searching is hopeless.


  • #3716
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    I can't off the top of my head think of any recipes for turkey crown poached in milk but I know the beer revolu is a big fan of poaching it a lá this Richard Corrigan recipe (I think that's the right one anyways!)


  • #3717
    beertons
    Hosted Moderators Posts: 23,397 ✭✭✭✭beertons


    That's the one. Thank you.


  • #3718
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,362 ✭✭✭Gloomtastic!


    MissFlitworth wrote: »
    I can't off the top of my head think of any recipes for turkey crown poached in milk but I know the beer revolu is a big fan of poaching it a lá this Richard Corrigan recipe (I think that's the right one anyways!)
    Thanks for the link. I'm getting sick of serving dry, flaky Turkey. No matter what I cover it in or how long it's in the oven, it always seems to turn out the same. :(

    So I'm looking at maybe brining it beforehand or maybe poaching might be better. I wonder if I did both....... :)


  • #3719
    beertons
    Hosted Moderators Posts: 23,397 ✭✭✭✭beertons


    My dad has told me if he isn't getting roast turkey, he's not coming for dinner. I reminded him he said he wouldn't go to my wedding, 'coz we didn't have a band. And sure he had a great night. Not the day I want in controversy.


  • #3720
    Tilly
    Closed Accounts Posts: 1,987 ✭✭✭Tilly


    Your Dad sounds like he should go sit on the naughty step.


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  • #3721
    dibkins
    Registered Users, Registered Users 2 Posts: 594 ✭✭✭dibkins


    But it's his only chance to have turkey all year. Caus nobody really likes turkey and never cooks it.

    God i hate turkey. Looking forward to my fancy bacon and turnips for Christmas dinner. Its fancy caus ma cooks ham instead^^ (the rest of them have turkey).


This discussion has been closed.
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