The General Chat Thread

B0jangles · 08-01-2015 03:33PM

My dad tried turning bacon ribs into bbq ribs and they were dreadful, but he didn't do anything to them to get rid of the salt. To be honest, I think they'd still be pretty nasty even after soaking.

dibkins · 08-01-2015 04:01PM

In Castletroy try the butcher beside Chawkes petrol station. They always had anything i asked for. Any butcher should manage pork ribs though, i'm surprised you are having trouble.

BaZmO* · 08-01-2015 04:02PM

I used to get them in Superquinn handy enough so I'd imagine it'd be the same in SuperValu?

squonk · 08-01-2015 04:32PM

I'm not having trouble really. I did call into a butcher lately who had some frozen ones out the back. I'll pop back again this evening. Might do some up for tea tomorrow night as a treat!

Markcheese · 08-01-2015 05:07PM

squonk wrote: »

Can you make BBQ ribs with bacon ribs? It seems awkward enough getting regular port ribs here and all I see in Dunnes usually aqre bacon ribs. I don't think the saltiness would lend itself very well to making southern style BBQ ribs but I'm open to suggestions/corrections! Where is a good place to get regular pork ribs? I'm in Limerick btw. Thanks!

No problem - if you have time to soak them, grand , but blanch them-then refill with cold water and bring to the boil (like the coke idea too though) . Just undercook them (not quite falling off the bone) , drain well , marinade and grill - (or cook in the oven ) delish -
My mam always did bacon ribs- with a mustardy pineapple -sweet barbeque sauce -
Ribs, barbeque beans, baked spuds and coleslaw - heaven

eisenberg1 · 08-01-2015 05:09PM

Markcheese wrote: »

No problem - if you have time to soak them, grand , but blanch them-then refill with cold water and bring to the boil (like the coke idea too though) . Just undercook them (not quite falling off the bone) , drain well , marinade and grill - (or cook in the oven ) delish -
My mam always did bacon ribs- with a mustardy pineapple -sweet barbeque sauce -
Ribs, barbeque beans, baked spuds and coleslaw - heaven

BBQ beans? Do tell.....

Dizzyblonde · 08-01-2015 07:58PM

squonk wrote: »

Can you make BBQ ribs with bacon ribs? It seems awkward enough getting regular port ribs here and all I see in Dunnes usually aqre bacon ribs. I don't think the saltiness would lend itself very well to making southern style BBQ ribs but I'm open to suggestions/corrections! Where is a good place to get regular pork ribs? I'm in Limerick btw. Thanks!

Maybe the suggestions about soaking them will work, but I still have flashbacks to the 80s when my brother gave me barbecued bacon ribs. Poisonous :eek:

Loire · 09-01-2015 12:15PM

Kitchen specials in Aldi on Sunday..

https://www.aldi.ie/en/specialbuys/sunday-11-jan/

Loire.

Dizzyblonde · 09-01-2015 12:45PM

Loire wrote: »

Kitchen specials in Aldi on Sunday..

https://www.aldi.ie/en/specialbuys/sunday-11-jan/

Loire.

Nice selection there. I'll be getting one of those kettles - the lid snapped off mine the other day.

blueshed · 09-01-2015 04:34PM

i got a nice leg of venison, about 3kg. any tips on the best way to cook it, oven roasted or slow cooker.

beertons · 09-01-2015 07:19PM

Went up to my local spice shop to get rice, and chick peas. Left with a bag of prawns, fish balls, chicken samosas, and potato samosas. €50 lighter. Didn't think I'd spend that much. A week's shopping in Aldi was even less than that.

Kat1170 · 09-01-2015 08:19PM

What do the knowledgeable people here think, which Pressure Cooker would you choose

4l or 6lt.

Usually only cook for 1 or 2 people.

I already have a 4lt and 6lt pot, so alternative uses don't really matter.

Kat1170 · 09-01-2015 08:22PM

blueshed wrote: »

i got a nice leg of venison, about 3kg. any tips on the best way to cook it, oven roasted or slow cooker.

You could cut the individual muscles down into a mixture of small roasts and some steaks if you don't want to do it all in one go. This is what I usually do.

Cedrus · 09-01-2015 08:35PM

Kat1170 wrote: »

What do the knowledgeable people here think, which Pressure Cooker would you choose

4l or 6lt

Usually only cook for 1 or 2 people.

I already have a 4lt and 6lt pot, so alternative uses don't really matter.

6 Litre.
You can't fill them all the way up as you need to leave space for the steam to pressurise.
Unless you're taking it camping you'll save nothing by getting the 4 litre.

beertons · 10-01-2015 06:41PM

Made falafels today. Went from memory with the recipe. Turns out my memory is craps. I forgot the flour. I cooked them anyway, they're still a bit soft. Ah, the kids will never know!

Stheno · 10-01-2015 07:17PM

Discovered today that my oh has never made a crisp sandwich

Dizzyblonde · 10-01-2015 07:19PM

Stheno wrote: »

Discovered today that my oh has never made a crisp sandwich

One of life's little pleasures

I met someone once who'd never had a chip butty :eek:

Cedrus · 10-01-2015 07:25PM

beertons wrote: »

Made falafels today. Went from memory with the recipe. Turns out my memory is craps. I forgot the flour. I cooked them anyway, they're still a bit soft. Ah, the kids will never know!

I never put flour in falafel?

Chick peas, onion, garlic, coriander, cumin, cayenne, salt and a slice of wet bread (does this count as flour?).

Lingua Franca · 10-01-2015 07:48PM

Cedrus wrote: »

...and a slice of wet bread (does this count as flour?).

Yes! It's your binding agent.

the beer revolu · 10-01-2015 08:10PM

The trick with falafel is to use dried chick peas (soaked) rather than cooked tinned ones.
Much, much better texture.

beertons · 10-01-2015 08:28PM

Onion?

Cedrus · 10-01-2015 08:35PM

Cedrus wrote: »

I never put flour in falafel?

Chick peas, onion, garlic, coriander, cumin, cayenne, salt and a slice of wet bread (does this count as flour?).

Lingua Franca wrote: »

Yes! It's your binding agent.

I know it's the binder, left it out once and had a sort of chick pea mince instead of falafel, but as I only grill my falafel for 20 minutes (stopped frying it years ago), I can't see flour cooking properly and I hate the taste of uncooked flour.

the beer revolu wrote: »

The trick with falafel is to use dried chick peas (soaked) rather than cooked tinned ones.
Much, much better texture.

I agree but as it adds a day to the prep it's only for special. I am fussy about which tins I use though, any sugar is a no no and Bachelors are crap, Epicure are generally alright. I'm the same with kidney beans for chilli, and I only ever do beans and bacon with dried beans.

Cedrus · 10-01-2015 08:38PM

beertons wrote: »

Onion?

Finely chopped and fried off before incorporation.

heldel00 · 10-01-2015 09:29PM

Stheno wrote: »

Discovered today that my oh has never made a crisp sandwich

https://www.facebook.com/Independent.ie/photos/a.397665663469.175401.96796398469/10153021952058470/?type=1
There's obv a market out there for the good ol crisp sammidge! Imagine the tourists tryin to get their head around that! "Oh gee you irish are crazy!"

Stheno · 10-01-2015 11:45PM

heldel00 wrote: »

https://www.facebook.com/Independent.ie/photos/a.397665663469.175401.96796398469/10153021952058470/?type=1
There's obv a market out there for the good ol crisp sammidge! Imagine the tourists tryin to get their head around that! "Oh gee you irish are crazy!"

LOL!

OH didn't realise that you have to use the entire packet and squish them in the sammich!

blueshed · 11-01-2015 09:53AM

Kat1170 wrote: »

You could cut the individual muscles down into a mixture of small roasts and some steaks if you don't want to do it all in one go. This is what I usually do.

just put the whole lot into my slow cooker,

1 cup of red wine, dash of soy sauce, dash of worcestershire sauce.

2 bay leaves, fresh rosemary, fresh thyme, salt and black pepper.

all the above sitting on chopped onion, carrot, celery.

reckon its going to take between 6 - 8 hours.

plan on serving it with red cabbage, celeriac, mashed potatoes.

beertons · 11-01-2015 10:01AM

blueshed wrote: »

just put the whole lot into my slow cooker,

1 cup of red wine, dash of soy sauce, dash of worcestershire sauce.

2 bay leaves, fresh rosemary, fresh thyme, salt and black pepper.

all the above sitting on chopped onion, carrot, celery.

reckon its going to take between 6 - 8 hours.

plan on serving it with red cabbage, celeriac, mashed potatoes.

It's only breakfast, and I'm salivating at the thought of it. Remember to post a pic of it. So I can lick the screen.

B0jangles · 11-01-2015 11:15AM

I impulse-bought a Philips Airfryer from Curry's since it is reduced from 299 to 119 at the moment - I love it already, you can bung fryer-type frozen fries into it and 15 minutes later you have fries that taste soo much better than oven chips. I tried cooking some potstickers as well and they came out really well too; crispy and brown all over and no sticking!

10/10 would recommend if you like to have fried foods sometimes but don't like the mess or using all that fat

.

http://www.currys.ie/Product/philips-hd923020-viva-airfryer-ink-black/322950/5.9.2

mollybird · 11-01-2015 04:00PM

we are making our first real attempt at onion bhajis from scratch later for dinner with a nice pork curry. Hubby tried to make them before but they never stuck together. we have the proper flour and a majar jaffery recipe so we should be good to go this time round.

SarahBeep! · 11-01-2015 10:22PM

squonk wrote: »

Can you make BBQ ribs with bacon ribs? It seems awkward enough getting regular port ribs here and all I see in Dunnes usually aqre bacon ribs. I don't think the saltiness would lend itself very well to making southern style BBQ ribs but I'm open to suggestions/corrections! Where is a good place to get regular pork ribs? I'm in Limerick btw. Thanks!

The pork butcher on little Catharine St or the Wonderful Seamus Butler at the top of William St.

I do miss living in Pigtown

The General Chat Thread

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