The General Chat Thread

The Hill Billy wrote: »

Forced rhubarb will be available.

Was watching Saturday Kitchen earlier and they had some Rhubarb of the forced kind on it.
The difference between forced and regular stuff is the colour of the leaves. Forced Rhubarb has yellow leaves because it is grown indoors in darkened grow houses. The Rhubard is tricked into thinking it is still in the ground so it tries to make its way out of the "ground" to try and find the light.
Apparently the growth is so rapid in these grow houses that you can actually hear the creaking noises as it grows. The end result is supposed to be sweeter than regular stuff too.

BaZmO* wrote: »

Was watching Saturday Kitchen earlier and they had some Rhubarb of the forced kind on it.
The difference between forced and regular stuff is the colour of the leaves. Forced Rhubarb has yellow leaves because it is grown indoors in darkened grow houses. The Rhubard is tricked into thinking it is still in the ground so it tries to make its way out of the "ground" to try and find the light.
Apparently the growth is so rapid in these grow houses that you can actually hear the creaking noises as it grows. The end result is supposed to be sweeter than regular stuff too.

The stalks are also this beautiful red colour that I cannot get with my outdoorsy rhubarb.

Anyone have any tips on cooking roast beef so its medium in the centre and well done on the outside?

I usually cook it for four people, two of those like their meat well done (almost rock hard at times) and the other two (incl. me) prefer it medium.

Anytime we've cooked it, its only ever been well cooked, I am struggling to get it medium, the last two times we (well my bf) cooked it, and the last time it was so overcooked that I couldn't eat it, which for me was very unusual.

I don't have a meat thermometer (yet), and a conventional fan oven.

Normally we will do rib on the bone or something, and rarely buy any cuts of beef from the supermarket for roasting, but if anyone has any suggestions on nice cuts from the supermarkets, I'm all ears!

Also, when I do roast beef, I always make a beautiful rich gravy, can this be frozen? Because I nearly always make too much and find that sometimes its not all used up within a few days so gets thrown out, so if it could be frozen then defrosted and used a later date that'd be fantastic.

Normally for gravy I use stock from the meat, red wine and bisto granules.

I always freeze the left over gravy after a roast. Chicken gravy is great to have on standby when having quick mid week roast with chicken thighs.

Oh and get yourself a thermometer, they're not that expensive.

the beer revolu wrote: »

@Kylith

I'd urge you to remove the saddles from the rabbit and quickly cook them. Too delicious and tender for slow cooking.

Right, so today I learned, with the help of a Youtube video, how to joint a rabbit. Pretty easy really. I have put the legs and belly flaps in to slow cook with chicken stock, garlic, parsley and thyme. The head and ribs are simmering for stock. I have retained the saddles and popped them in the freezer for later cooking as per your suggestion. That leaves me with the offal - liver, kidneys, and heart. Is there anything I can do with them, or will I make my dogs the happiest dogs in Ireland by giving them to them? I've already given them the lungs and they were delighted.

Gloomtastic! wrote: »

Perfectly fine to freeze all fresh herbs. They thaw out very quickly and will turn to mush so cut them up as soon as you take them out of the freezer and add to your dish, then return what you haven't used straight away.

EITS wrote: »

Should be, just put it in a drop of olive oil and freeze it in ice cub trays

Great, thanks for your help.

My first ever attempt at carrot cake today and I am delighted. There's gonna be some happy campers in the staff room tomorrow!!
Thinking of a good old fashioned lasagne during the week, haven't made one in ages.
I also wanna pick up some lamb shanks.

Baldy Conscience wrote: »

I've a Gulyásleves in the slow cooker - it's proper Hungarian Goulash which is traditionally more of a soup than a thick stew consistency. I got some lovely paprika from a farmers market in Budapest and it only ever goes into this type of dish.

Going to stick the slow cooker on low at 7 in the morning, and have it for dinner at 5.

5 is perfect for me, so see you then!

MissFlitworth wrote: »

I have a nice lunch with me and I want to eat it so badly. Pretty much sitting here obsessing!

Ha I thought I was the only one who did that. When I made the chickpea and chorizo stew from the cooking club the three days I brought it into work for my lunch were the longest mornings ever and I had my lunch at 12!

Baldy Conscience wrote: »

:mad::mad:

forgot to turn on the slow cooker :(

wonder if the wife did.

I invested in a timer switch thingy for mine and it's a good job. Can set it before bed night before in case I forget in the morning

MissFlitworth wrote: »

Does anyone know how one might get or if it's even possible to get the smell of clove oil out of plastic? My boyfriend got himself a food processor just before Christmas and decided to make powdered cloves for cookies in it. I didn't want to look like a know it all at the time so didn't give voice to my 'ooh...no...best not to do that...' reservations. So now it's pretty badly scraped and very clovey smelling. Tried soaking it in cleaning soda and water but still pretty pongy!

Try a bit of Milton it might work.

MissFlitworth wrote: »

Does anyone know how one might get or if it's even possible to get the smell of clove oil out of plastic? My boyfriend got himself a food processor just before Christmas and decided to make powdered cloves for cookies in it. I didn't want to look like a know it all at the time so didn't give voice to my 'ooh...no...best not to do that...' reservations. So now it's pretty badly scraped and very clovey smelling. Tried soaking it in cleaning soda and water but still pretty pongy!

I use mayonnaise or oil to remove smelly stains from plastic. Generally orangey carrot or tomato, but it might work?
Just rub it on and leave a while and then rub it off.

Vinegar generally amazing for removing smells either.