The General Chat Thread

Stheno · 18-11-2014 10:17PM

the beer revolu wrote: »

Ah. The poster was talking about boned shin.

Ashley O Neill has retired btw.
O Mahony's have taken over the space.
One great butcher replaced with another.

Yeah mine was boned, so I thought it was super value.

Excuse my lack of familiarity but I came in off the entrance that is off the top of Patrick Street if you turn left, and this butchers was the second corner on the left in. There were two ladies there, the one who served me was fierce chatty and thought I was fierce easygoing as I didn't want my beef diced or anything, a blond lady if I remember right

Back down in Cork in Dec. and booking a slot of time to browse for a time in the market

Toto Wolfcastle · 18-11-2014 11:34PM

Every November I get a reminder on my phone that simply says 'bacon sammich'. I can't remember why I put a reminder in my phone for bacon sammich, and I remember trying to delete it, but every year it reminds me again.

My phone just buzzed, so tomorrow is bacon sammich day. \o/

Kat1170 · 18-11-2014 11:42PM

images?q=tbn:ANd9GcSlr3ofkypqib-N7hos_luWxJ9S8zfzycFulIhbBI9PJWxhP7bWjA

fiddlechic · 18-11-2014 11:43PM

Bobblehead Panda wrote: »

Every November I get a reminder on my phone that simply says 'bacon sammich'. I can't remember why I put a reminder in my phone for bacon sammich, and I remember trying to delete it, but every year it reminds me again.

*adds bacon reminder to phone, recurring every second day* in case I ever develop amnesia and go for too long without bacon, a fate surely worse than death.

Loire · 20-11-2014 01:42PM

@the beer revolu

Your favourite at number 2 :pac:

http://www.irishtimes.com/polopoly_fs/1.2007033.1416401632!/image/image.jpg_gen/derivatives/box_620_330/image.jpg

Loire.

the beer revolu · 20-11-2014 02:54PM

Loire wrote: »

@the beer revolu

Your favourite at number 2 :pac:

http://www.irishtimes.com/polopoly_fs/1.2007033.1416401632!/image/image.jpg_gen/derivatives/box_620_330/image.jpg

Loire.

Yeah:D
I've heard the term #peakpork being thrashed about too.

I like the food item, it's just the omnipresence of said food and the relatively recent adoption and incessant use of the term "pulled" that get on my goat.
(I have a small goat - it's easy to get on it;))

The Hill Billy · 20-11-2014 04:40PM

I ordered my turkey today. 12lb hen, 2 sets of giblets & an extra carcass for stock/gravy/soup.

Neyite · 20-11-2014 05:22PM

The Hill Billy wrote: »

I ordered my turkey today. 12lb hen, 2 sets of giblets & an extra carcass for stock/gravy/soup.

I think I'll do venison steaks again. They were divine last year.

Jezek · 21-11-2014 10:11AM

Neyite wrote: »

I think I'll do venison steaks again. They were divine last year.

Last year I did a suckling pig. I dont know whether it's a good idea to replicate that or go for something new. But I like the idea of a self-contained single centerpiece like turkey or piglet. I can't think of anything else that's similar!

Neyite · 21-11-2014 10:26AM

Jezek wrote: »

Last year I did a suckling pig. I dont know whether it's a good idea to replicate that or go for something new. But I like the idea of a self-contained single centerpiece like turkey or piglet. I can't think of anything else that's similar!

Sounds amazing! But there is only the two of us with a toddler so no point in buying a big piece of meat for just us. Maybe when I've a crowd to cook for.

beertons · 22-11-2014 12:49PM

I went a bit mad here this morning. Went down to the farmers market to get jam, came back with it, a red cabbage and a lamb wrap. Back to the house, proceeded to make fish pie with mayo spuds, slimming world falafel, cooked up the cabbage in a cordial mix, in 2 separate pots. Then I attacked the wrap, and I'm sitting here now trying to convince myself that I don't need another one. I've chicken wings to do later aswell.

IvyTheTerrible · 22-11-2014 01:01PM

I made a Gateau Basque this morning, proud of myself as it's the first time I've ever made Crème Patissiere. Now just waiting for it to get cold so I can see if it tastes as nice as it looks!

Applause · 22-11-2014 01:12PM

IvyTheTerrible wrote: »

I made a Gateau Basque this morning, proud of myself as it's the first time I've ever made Crème Patissiere. Now just waiting for it to get cold so I can see if it tastes as nice as it looks!

I never have the will power to wait for anything to cool down. :pac:

IvyTheTerrible · 22-11-2014 01:18PM

Applause wrote: »

I never have the will power to wait for anything to cool down. :pac:

I'm really exercising my will power here!

okedoke · 22-11-2014 05:57PM

I picked up New Zealand Venison Steaks. There are 5 thick but small medallions (c. 60 grms each) in the pack, doesn't say what cut they're from. Anyone else get these? I plan on frying them but their small size may make them hard not to over do.

Looking at this recipe (maybe subbing blackberries if i can't get them) - any other recipes worth trying?

Dubl07 · 22-11-2014 06:27PM

okedoke wrote: »

I picked up New Zealand Venison Steaks. There are 5 thick but small medallions (c. 60 grms each) in the pack, doesn't say what cut they're from. Anyone else get these? I plan on frying them but their small size may make them hard not to over do.

Looking at this recipe (maybe subbing blackberries if i can't get them) - any other recipes worth trying?

The recipe link didn't come through, okedoke.

Stheno · 22-11-2014 09:01PM

I finally got to cook my 2kg of shinbeef, my goodness it's a lot of meat to cut up

Now in the slow cooker with turnip, sweet potato, onions and potatoes

I'm afraid I hate finding fat in my meat, and knew I'd to leave the fat there to get the flavour from the shin beef, any tips on how best to deal with it when cooked?

okedoke · 23-11-2014 09:01AM

Dubl07 wrote: »

The recipe link didn't come through, okedoke.

Forgot to include ...
http://www.bbcgoodfood.com/recipes/4811/panfried-venison-with-blackberry-sauce

23-11-2014 11:28AM

It's stir-up Sunday - anyone making cakes or puddings today?

angeldelight · 23-11-2014 11:30AM

Mystery Egg wrote: »

It's stir-up Sunday - anyone making cakes or puddings today?

Making pudding for my parents today - don't eat it but always get landed making it

23-11-2014 03:53PM

angeldelight wrote: »

Making pudding for my parents today - don't eat it but always get landed making it

You're a nice daughter.

Stheno · 23-11-2014 08:48PM

Stheno wrote: »

I finally got to cook my 2kg of shinbeef, my goodness it's a lot of meat to cut up

Now in the slow cooker with turnip, sweet potato, onions and potatoes

I'm afraid I hate finding fat in my meat, and knew I'd to leave the fat there to get the flavour from the shin beef, any tips on how best to deal with it when cooked?

Was dead chuffed today, ohs adult children were over and on given à choice of chinese, going out, and hearing said stew was in thé slow cooker they went Awesome and had two large helpings

Both of thèm said it was really rich and meaty

Harry Palmr · 23-11-2014 08:55PM

Lentils - they're great

Cedrus · 23-11-2014 09:46PM

Stheno wrote: »

I finally got to cook my 2kg of shinbeef, my goodness it's a lot of meat to cut up

Now in the slow cooker with turnip, sweet potato, onions and potatoes

I'm afraid I hate finding fat in my meat, and knew I'd to leave the fat there to get the flavour from the shin beef, any tips on how best to deal with it when cooked?

You've probably already dealt with by now, But, in my experience, slow cookers don't melt the fat so you can just scoop the bigger bits off the meat. I love doing ribs in the slow cooker for the same reason, I get the tasty meat without being forced to eat the fat as well, it does take a bit of picking though.

The Black Oil · 25-11-2014 08:03PM

Been reading a few turkey recipes lately - going to give one or two a shot. Non-Christmas related post, honest.

leahyl · 26-11-2014 08:29PM

Donal Skehans Pumpkin spiced muffins and Mary Berrys lemon drizzle cake ready for our Thanksgiving shindig in work tomorrow :-)

kildaremum · 26-11-2014 09:57PM

leahyl wrote: »

Donal Skehans Pumpkin spiced muffins and Mary Berrys lemon drizzle cake ready for our Thanksgiving shindig in work tomorrow :-)

Did you use Pumpkin Puree or similar for the muffins and if so where did you get it. I'm going to a Thanksgiving dinner on Friday and I would love to bring Pumpkin Pie but I can't get the Puree anywhere, even tried Avoca in Rathcoole today and they didn't have it, although they might by Friday morning.

kylith · 27-11-2014 08:06AM

Have you tried Fallon & Byrne? They usually have cans of it. Or if you can get your hands on a pumpkin cut it in half and roast it for around 45 minutes

leahyl · 27-11-2014 09:12AM

kildaremum wrote: »

Did you use Pumpkin Puree or similar for the muffins and if so where did you get it. I'm going to a Thanksgiving dinner on Friday and I would love to bring Pumpkin Pie but I can't get the Puree anywhere, even tried Avoca in Rathcoole today and they didn't have it, although they might by Friday morning.

Hi, I used the libbys pumpkin puree but I'm afraid an American friend of mine gave it to me - her dad sends her over a box from the states with all pumpkin flavoured stuff in it!

Michellenman · 27-11-2014 09:21AM

Fresh supermarket sells it!

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