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The General Chat Thread

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  • #4622
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Stench Blossoms wrote: »
    Went to Fade St Social last night for dinner and got two portions of my favourite dish - Chargrilled leeks.

    I've tried making it myself at home but always turns out messy. Would love to know how to make them.

    Are they not just BBQ'd?

    I like to do something similar with Gem Lettuce. I cut them lengthways and give them a splash of oil and S&P and BBQ them.


  • #4623
    Miaireland
    Registered Users, Registered Users 2 Posts: 4,066 ✭✭✭Miaireland


    Stench Blossoms wrote: »
    Went to Fade St Social last night for dinner and got two portions of my favourite dish - Chargrilled leeks.

    I've tried making it myself at home but always turns out messy. Would love to know how to make them.

    I wonder do they blanch them first


  • #4624
    Stench Blossoms
    Closed Accounts Posts: 9,390 ✭✭✭Stench Blossoms


    Miaireland wrote: »
    I wonder do they blanch them first

    I've tried blanching them first but they always are still too hard and chewy and not at all soft like the ones in Fade St.


  • #4625
    fiddlechic
    Registered Users, Registered Users 2 Posts: 412 ✭✭fiddlechic


    Stench Blossoms wrote: »
    I've tried blanching them first but they always are still too hard and chewy and not at all soft like the ones in Fade St.

    I love those too.
    Tried making them at home having boiled for a few minutes first, then on to a really hot griddle pan.
    I made a hollandaise sauce for them, and had a nice parmesan, they were nice - soft, but not as "chargrilled". Must try BBQ.

    I love the crab toasties as well there - must go back soon! It's been a few months.


  • #4626
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Cedrus wrote: »
    Are you going to post some of these recipes?

    I won't post the actual recipes cos they're given out as part of the course and I'd feel a bit steal-y but here a couple of them are on Lily's (the nice Mexican cook lady) website

    Enchiladas Verde these will be tonight's dinner! Very, very tasty.

    Entomatados Fresh, tomato-y, cheese-y goodness.

    The only thing with both recipes is you'll need corn rather than wheat tortillas or they'll get a little soggy under the sauce. Can confirm that both are entirely delicious though, completely my favorite kind of food.


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  • #4627
    Stench Blossoms
    Closed Accounts Posts: 9,390 ✭✭✭Stench Blossoms


    Tried the leek thing for dinner and it turned out better than before. I boiled the leeks for about 10 mins before adding them to the pan.

    Pic in the dinner thread here


  • #4628
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Told someone last night that I was trying to perfect my meringues and they asked me why would I do that when I can just buy them. That question doesn't even compute to me! That's what cooking is for! You taste something and then you try make it yourself. You tweak and experiment and read until you have made your own perfect version.

    Incidentally, my brown sugar meringues are getting better. I think I need a slightly hotter oven in future because they were a bit chewy, but they were delicious and toffee-y.


  • #4629
    Padraig Mor
    Registered Users, Registered Users 2, Paid Member Posts: 9,641 ✭✭✭Padraig Mor


    Popped into my favourite Cork fish shop, Keohane's, today - to find they were selling three whole sea bream for a tenner. Nice one!


  • #4630
    fitzcoff
    Registered Users, Registered Users 2 Posts: 528 ✭✭✭fitzcoff


    I was waiting for the kettle to boil yesterday morning and started reading the label on the bottle of veg oil, (bored, I know)

    Anyway it's a bottle of veg oil from Aldi but the ingredients say Rapeseed Oil, see photo. So I sent a FB message to the ALdi page asking if it was vegetable or rapeseed oil.

    I got an email today

    I can confirm that Rapeseed oil is from the seeds of the rapeseed plant which is from the same family as brassicas, eg cabbage, broccoli and cabbage - hence the reason why it is sometimes called vegetable oil.


  • #4631
    LaChatteGitane
    Registered Users, Registered Users 2 Posts: 790 ✭✭✭LaChatteGitane


    What did you think rapeseed oil was made from, fitzscoff ? ;)

    Vegetable oil is any oil derived from a plant.


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  • #4632
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,041 ✭✭✭✭the beer revolu


    fitzcoff wrote: »
    I was waiting for the kettle to boil yesterday morning and started reading the label on the bottle of veg oil, (bored, I know)

    Anyway it's a bottle of veg oil from Aldi but the ingredients say Rapeseed Oil, see photo. So I sent a FB message to the ALdi page asking if it was vegetable or rapeseed oil.

    I got an email today

    I can confirm that Rapeseed oil is from the seeds of the rapeseed plant which is from the same family as brassicas, eg cabbage, broccoli and cabbage - hence the reason why it is sometimes called vegetable oil.

    Vegetable oil can be made from pretty much anything that grows. It is non specific.

    I'm curious to know what you expected it to be made of.


  • #4633
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,362 ✭✭✭Gloomtastic!


    I always buy sunflower instead of vegetable because they say veg oil is made from palm oil which is not meant to be very environmentally friendly. Will check ingredients in future. Rapeseed oil is good me thinks. Thanks for the heads up! :)


  • #4634
    vicwatson
    Registered Users, Registered Users 2 Posts: 28,404 ✭✭✭✭vicwatson


    Stench Blossoms wrote: »
    I've tried blanching them first but they always are still too hard and chewy and not at all soft like the ones in Fade St.

    Try steam them perhaps, then chargrill ?


  • #4635
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    Gloomtastic! wrote: »
    I always buy sunflower instead of vegetable because they say veg oil is made from palm oil which is not meant to be very environmentally friendly. Will check ingredients in future. Rapeseed oil is good me thinks. Thanks for the heads up! :)

    The Americans call oilseed rape canola-
    So canola oil is rapeseed oil .
    Isn't pure palm oil solid at room temperature ? Like coconut oil ?

    Slava ukraini 🇺🇦



  • #4636
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,362 ✭✭✭Gloomtastic!


    Markcheese wrote: »
    Isn't pure palm oil solid at room temperature ? Like coconut oil ?

    Don't know I'm afraid.....


  • #4637
    fitzcoff
    Registered Users, Registered Users 2 Posts: 528 ✭✭✭fitzcoff


    I'm not sure what I thought veg oil was made from, hadn't really thought about it. But what was getting me was that I had a bottle of €5 rapeseed oil next to it and had I wasted my money on that.


  • #4638
    LaChatteGitane
    Registered Users, Registered Users 2 Posts: 790 ✭✭✭LaChatteGitane


    fitzcoff wrote: »
    I'm not sure what I thought veg oil was made from, hadn't really thought about it. But what was getting me was that I had a bottle of €5 rapeseed oil next to it and had I wasted my money on that.

    That €5 one was probably first pressing, which is usually more expensive.


  • #4639
    Kat1170
    Registered Users, Registered Users 2, Paid Member Posts: 3,798 ✭✭✭Kat1170


    LaChatteGitane wrote: »
    That €5 one was probably first pressing, which is usually more expensive.

    That thought crossed my mind but I don't recall seeing any mention of which pressing it might be á la Virgin olive oil. Of course its quite possible there is mention of it and I missed it :o


  • #4640
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    Most of the expensive stuff is cold pressed (like extra virgin olive oil ) the cheaper stuff is often heated and often solvents are used to extract more oil -
    Check the difference in colour , viscosity and Flavour between your 2 oils -

    Slava ukraini 🇺🇦



  • #4641
    StripedBoxers
    Registered Users, Registered Users 2 Posts: 5,112 ✭✭✭StripedBoxers


    Hi all

    I'm looking to make some puff pastry to use for pies as I have some mince mixtures etc in the freezer and rather than the usual pasta, cottage pie type dishes, mince & spuds etc I'm looking to make pies for a change.

    I've looked around and there are so many recipes for puff pastry that I'm nearly overwhelmed with what one to go with, so I'm looking for some recommendations for tried and tested recipes that aren't too difficult.

    I would really appreciate any help with this.

    Many thanks.


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  • #4642
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Apart from once in home economics, I've never made puff pastry because it's so labour intensive and I'm too lazy. I have however made Delia Smith's quick flaky pastry and it's a really nice alternative as well as being easier to make. You freeze the butter and grate it into the flour http://www.deliaonline.com/recipes/cuisine/european/english/quick-flaky-pastry.html


  • #4643
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,041 ✭✭✭✭the beer revolu


    Rough puff pastry

    (Hugh Wattleybottom Smyth)

    200g cold butter or lard, or a mixture
    400g plain flour
    1 pinch salt
    Iced water
    1 egg yolk, beaten with 2 tsp of milk (or water), to glaze

    Toss the fat in the flour and salt until coated, then add a little iced water and bring the dough together with your hands, adding no more water than you need to get a medium-firm dough that is not too sticky and has large pieces of fat in it. On a well-floured surface, use your hands to shape the dough into a fat rectangle and roll it out with a well-floured rolling pin, rolling away from yourself in one direction to keep the rectangular shape as much as you can. When it's about 2cm thick, fold the far third towards you and fold the near third over that (a bit like folding a letter), so you have a rectangle a third of the size and three times as thick. Repeat this folding and turning at least four times, preferably six or seven, dusting lightly with flour as you go. Fold it up for a final time and chill for at least an hour before rolling out for your pie


  • #4644
    angeldelight
    Registered Users, Registered Users 2 Posts: 5,176 ✭✭✭angeldelight


    Dizzyblonde wrote: »
    Apart from once in home economics, I've never made puff pastry because it's so labour intensive and I'm too lazy. I have however made Delia Smith's quick flaky pastry and it's a really nice alternative as well as being easier to make. You freeze the butter and grate it into the flour http://www.deliaonline.com/recipes/cuisine/european/english/quick-flaky-pastry.html

    +1 to this - really nice flaky pastry. Makes very nice mince pies apparently (I don't eat them but everyone comments on them)


  • #4645
    StripedBoxers
    Registered Users, Registered Users 2 Posts: 5,112 ✭✭✭StripedBoxers


    Thanks so much guys, appreciate that. Going to make the pastry on Saturday I think.


  • #4646
    fitzcoff
    Registered Users, Registered Users 2 Posts: 528 ✭✭✭fitzcoff


    Yea there is a major difference in colour of both oils,
    I suppose you do learn something new everyday.


  • #4647
    beertons
    Hosted Moderators Posts: 23,397 ✭✭✭✭beertons


    Was around in an Aunt's yesterday and she had a chicken stew going on the hob. Smelled so good, I have to do one myself today.


  • #4648
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,362 ✭✭✭Gloomtastic!


    Picked up a jar of this in our local Fresh Market. Can't wait to try it for lunch. And it's Irish too ....... :)

    8D107CF6-47B5-40E8-B2E7-3F5C4774B967_zps05b3zeok.jpg


  • #4649
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    We've just arrived at The Loveliest Spot (holiday home on the coast in Clare) and our hosts have left us a giant jug of fresh, creamy goats milk. I'm way over excited about this. Fresh eggs too. Eep


  • #4650
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Probably a stupid question - Do baked potatoes freeze well? I've done them in the slow cooker before and they're great but it'd be better to do a bunch at a time and freeze them to take out as needed rather than just cook one at a time.


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  • #4651
    dibkins
    Registered Users, Registered Users 2 Posts: 594 ✭✭✭dibkins


    How do you bake potatoes in the slow cooker?! Do the skins go crispy?


This discussion has been closed.
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