The General Chat Thread

Gloomtastic! · 28-12-2014 01:14PM

The Black Oil wrote: »

I like them, too. They seem genuinely interested in what they're doing. Agree on small doses, though.

Still have a cheeseboard from SuperValu to get through.

Make a 5-cheese macaroni....

Tarzana2 · 28-12-2014 01:53PM

beertons wrote: »

The sponsors made them do it!

They're on the Beeb - no advertising! :P

SarahBeep! · 28-12-2014 03:09PM

I really enjoy The Hairy Bikers! I have a few of their books and love them on the telly. Must not be an age thing, I'm 22!

Miaireland · 29-12-2014 05:10PM

Tarzana2 wrote: »

They are definitely more earthy and unpretentious, which is a big plus.

I don't mind them on the most part but they can get a bit irrating at times.

Tarzana2 · 29-12-2014 05:49PM

Miaireland wrote: »

I don't mind them on the most part but they can get a bit irrating at times.

Same as.

Better than Jamie advising your to drop herbs on the finished dish from a height or Gordon considering food so important it requires a whole lotta swearing. :pac:

Mrs Fox · 30-12-2014 11:49AM

A WHATTTTTT?!!!

IMG_20141230_114440_zpsg0hxrg0_edit_1419939932323_zps9r815cgu.jpg

Avada · 30-12-2014 11:52AM

Jaysus! (That company does make great knives though)

Mrs Fox · 30-12-2014 12:30PM

I'm just so so so disgusted!!!

SIXTY QUID EXCLUDING VAT?!!!
I got one for €3.99!

GrahamThomas · 31-12-2014 03:08PM

Just bought a Le creuset casserole dish and a Zwilling chefs knife in Kildare Village - Two things I've wanted for ages, so decided I'd treat myself to a belated Christmas present!

Stheno · 31-12-2014 04:41PM

The oh and his son demolished one and a half ifs of ham cooked in coke yesterdat

Gloomtastic! · 01-01-2015 10:54AM

Stheno wrote: »

The oh and his son demolished one and a half ifs of ham cooked in coke yesterdat

Easily done! Looking forward to picking up some cheap ham in Aldi to feed us for a few days in January...

fussyonion · 03-01-2015 02:45PM

I bought some pak-choi, tenderstem broccoli, sugarsnap peas and baby corn today with the plan to cook a nice stir-fry tonight.
I also have mixed peppers, beansprouts, mushrooms and carrot sticks.

I'm not sure when to start cooking each item, though. I don't want soggy veg but I don't want it raw either. I like a nice bite though!

Do I just throw everything in the pan for a few minutes?
Before or after I start cooking my noodles?

the beer revolu · 03-01-2015 03:22PM

fussyonion wrote: »

I bought some pak-choi, tenderstem broccoli, sugarsnap peas and baby corn today with the plan to cook a nice stir-fry tonight.
I also have mixed peppers, beansprouts, mushrooms and carrot sticks.

I'm not sure when to start cooking each item, though. I don't want soggy veg but I don't want it raw either. I like a nice bite though!

Do I just throw everything in the pan for a few minutes?
Before or after I start cooking my noodles?

Carrots first, then in the following order: peppers, mushrooms, broccoli, baby corn, sugarsnaps, peas, pak choi, beansprouts. You'll be wanting garlic and ginger too.

fussyonion · 03-01-2015 03:28PM

the beer revolu wrote: »

Carrots first, then in the following order: peppers, mushrooms, broccoli, baby corn, sugarsnaps, peas, pak choi, beansprouts. You'll be wanting garlic and ginger too.

Ah great stuff, thanks a mill!
Yeah I'll throw in some garlic and ginger, and some soy sauce.
Anything else nice to pop in?

the beer revolu · 03-01-2015 03:35PM

fussyonion wrote: »

Ah great stuff, thanks a mill!
Yeah I'll throw in some garlic and ginger, and some soy sauce.
Anything else nice to pop in?

Chilli wouldn't go amiss.
Dry sherry or rice wine.
Chicken stock or veg stock.

fussyonion · 03-01-2015 03:41PM

the beer revolu wrote: »

Chilli wouldn't go amiss.
Dry sherry or rice wine.
Chicken stock or veg stock.

I've got chillies. I can get some rice wine.
Now with the stock...would that not make it all soupy and wet?
I've had bad luck with stir-fries in the past where I'd end up with a plate of liquid

tampopo · 03-01-2015 04:06PM

fussyonion wrote: »

Ah great stuff, thanks a mill!
Yeah I'll throw in some garlic and ginger, and some soy sauce.
Anything else nice to pop in?

A teaspoon of wholegrain mustard, maybe....

BaZmO* · 03-01-2015 04:33PM

fussyonion wrote: »

I've got chillies. I can get some rice wine.
Now with the stock...would that not make it all soupy and wet?
I've had bad luck with stir-fries in the past where I'd end up with a plate of liquid

There's a couple of tricks to doing a good stir fry. The first one is to fry the meat first and then set aside. I like to marinade the meat in a mixture of soy sauce and sliced garlic too.
You need to make sure that the veg is cut is similar enough sizes and then fry them on a high heat after you take out the meat. The temptation is to add more oil as you cook, don't! What you do is add a splash of water to the pan and put a lid on it, this steams the veg. Once the veg is cooked add your sauce, then your noodles*, and then put your meat back in.

*If you are using noodles, cook them beforehand and cool them immediately in cold water. Just drain them before adding to the pan.

The biggest trick of making a good stir fry is to have everything ready to go before your start. The actual cooking doesn't take long at all.

the beer revolu · 03-01-2015 05:19PM

fussyonion wrote: »

I've got chillies. I can get some rice wine.
Now with the stock...would that not make it all soupy and wet?
I've had bad luck with stir-fries in the past where I'd end up with a plate of liquid

I mean just a half a cup or so of well flavoured stock. You don't want it dry, either.

B0jangles · 03-01-2015 06:05PM

An onion cut up into wedges is an awesome addition to a stir-fry; I cook it first by itself in a smokingly hot wok to get the best flavour, then remove it and cook the rest of the veg in the kind of order given by the beer revolu.

I'd then take all the veg out and put aside, stir-fry the noodles by themselves to get them tastily seared, then add whatever sauces you like to use, then add in the meat and veg again. (laoganma chili crisp, oyster sauce, and a dab of kejap manis are my go-to noodle sauce ingredients

)

Stheno · 03-01-2015 06:53PM

Having a lazy night of cheese, various meats, pate, crackers, crusty bread and some nice port here to end our Christmas break

Gloomtastic! · 03-01-2015 07:10PM

Aldi have jars of caviar on special for €6. Caviar blinis with a dollop of sour cream with a sprinkling of dill for starter tonight.

tampopo · 03-01-2015 07:16PM

I would second BaZmo*s advice of marination in soy sauce.
Fry off onion and garlic first, with a little oil...

heldel00 · 03-01-2015 08:13PM

Anyone out there have a tefal actifry? Got sucked into the whole "new year new me" malarkey and threw out chip pan. Very, very disappointed. Dry, tasteless chips.
Cut chips all to the same size, dried them well before putting in but should I be doing something else?

Dizzyblonde · 03-01-2015 09:13PM

heldel00 wrote: »

Anyone out there have a tefal actifry? Got sucked into the whole "new year new me" malarkey and threw out chip pan. Very, very disappointed. Dry, tasteless chips.
Cut chips all to the same size, dried them well before putting in but should I be doing something else?

There's a thread in Food & Drink - you might get some tips in there http://touch.boards.ie/thread/2057063796/1

Loire · 04-01-2015 06:57PM

I'd like to get into a bit more Asian food this year. Can anyone recommend a book / site etc for a newbie to dip my toes?

Thanks!
Loire

Minder · 04-01-2015 07:19PM

Gordon Ramsay's Great Escape Southeast Asia

Bill's Everyday Asian

Both the Gordon Ramsay and the Bill Granger books are beautifully photographed with a wide range of popular recipes from across Asia.

Two Asian Kitchens

Adam Liaw won the second series of Masterchef Australia. The book is an interesting combination of old recipes from his heritage, growing up in Malaysia, living in Tokyo, visiting Thailand, learning to cook with his Chinese grandmother. New recipes as part of the first book as winner of the show.

Mrs Fox · 04-01-2015 08:41PM

Rasa Malaysia site is my favourite for Asian recipes.

I quite like Rick Stein's Far Eastern Odyssey.

Loire · 04-01-2015 09:17PM

Thanks guys!

Loire.

Gloomtastic! · 04-01-2015 09:25PM

Loire wrote: »

I'd like to get into a bit more Asian food this year. Can anyone recommend a book / site etc for a newbie to dip my toes?

Thanks!
Loire

I could have Minder's Vietnamese Soup everyday and never get bored of it. http://touch.boards.ie/thread/2055926588/1. I don't use meat anymore, just stock and pak choi because it's easy and cheap to get.

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