The General Chat Thread

Gloomtastic! · 15-02-2015 08:51AM

homemadecider wrote: »

Has there ever been a F&D meet up before? Is there any interest in one?

Let's hope it's in Dublin rather than that other place where they talk funny!

Johnny_Fontane · 15-02-2015 09:07AM

Quick q. I am thinking of installing a gas 4 ring burner in my house. It will have to use bottled gas due to location. How long should a gas bottle last (usual small size)? Think they are like 30 euro?

Mrs Fox · 15-02-2015 09:20AM

Johnny_Fontane wrote: »

Quick q. I am thinking of installing a gas 4 ring burner in my house. It will have to use bottled gas due to location. How long should a gas bottle last (usual small size)? Think they are like 30 euro?

If you cook everyday, you'll get at least 3 months from it. I use bottled gas and I'm on my 3rd bottle in 12 months. I use it at least twice a day, 6-7 days a week, including long slow cooking.

Mrs Fox · 15-02-2015 09:31AM

homemadecider wrote: »

Has there ever been a F&D meet up before? Is there any interest in one?

Do you think Jamaican Santa will make a special appearance?:D

Cedrus · 15-02-2015 05:21PM

Does anybody have a decent calculation for how long to roast a stuffed pork fillet. I usually just roast it for the weight of the meat x 55 minutes +25 minutes and it's usually OK because the meat is rolled out so thin and there's a limit to how much stuffing will fit. Today I went to town on the stuffing (finally got rid nof the Christmas nuts) and the proportions are way over inverted. I'm not worried about undercooking it because i can check it easily enough, but the timing of the trimmings is a bit fraught.

Gloomtastic! · 15-02-2015 06:31PM

Cedrus wrote: »

Does anybody have a decent calculation for how long to roast a stuffed pork fillet. I usually just roast it for the weight of the meat x 55 minutes +25 minutes and it's usually OK because the meat is rolled out so thin and there's a limit to how much stuffing will fit. Today I went to town on the stuffing (finally got rid nof the Christmas nuts) and the proportions are way over inverted. I'm not worried about undercooking it because i can check it easily enough, but the timing of the trimmings is a bit fraught.

If you include the weight of the stuffing, then your calculations should be fine.

Cedrus · 15-02-2015 06:58PM

Gloomtastic! wrote: »

If you include the weight of the stuffing, then your calculations should be fine.

I've tried that in the past but the pork and the stuffing are not equal, if I cook the stuffing for 55 minutes per kilo, the pork is desicated.

Baggy Trousers · 15-02-2015 10:07PM

Johnny_Fontane wrote: »

Quick q. I am thinking of installing a gas 4 ring burner in my house. It will have to use bottled gas due to location. How long should a gas bottle last (usual small size)? Think they are like 30 euro?

I have bottled gas for the 4 rings. I use them a lot.
I also have an electric fan oven.
My gas bottles last around 5-6 months. €34 each I think.
Gas is vital for good cooking.

MissFlitworth · 16-02-2015 09:30AM

homemadecider wrote: »

Has there ever been a F&D meet up before? Is there any interest in one?

I'd absolutely come along if one was happening but am beyond useless at organising these things (bacon scented cards on the table and all)

Loire · 16-02-2015 09:36AM

Mrs Fox wrote: »

If you cook everyday, you'll get at least 3 months from it. I use bottled gas and I'm on my 3rd bottle in 12 months. I use it at least twice a day, 6-7 days a week, including long slow cooking.

I never thought gas would be that cheap - that's amazing.

Triboro · 16-02-2015 10:29AM

Mrs Fox wrote: »

If you cook everyday, you'll get at least 3 months from it. I use bottled gas and I'm on my 3rd bottle in 12 months. I use it at least twice a day, 6-7 days a week, including long slow cooking.

Are you getting all that off just the standard bottle of gas or the larger tall one?

Mrs Fox · 16-02-2015 10:48AM

Triboro wrote: »

Are you getting all that off just the standard bottle of gas or the larger tall one?

The standard one for €30.

BaZmO* · 16-02-2015 11:21AM

Markcheese wrote: »

They'd have to have been ropey to start with. Or left sit in the heat for ages -
I used to work some where posh 20 years ago,and the oysters were couriered down from Galway in a wooden basket wrapped in sea-weed . No ice or anything - so in a couriers van 24 hours may be another 8 hours out of the water- between the tide , grading and packing - And they were the good oysters - the cheapo pacific oysters that were usually cooked were got locally .

As long as the seaweed is wet you'd be surprised at how well this method works at keeping the temperature low. It's the same principle as wrapping a can of beer in layers of wet tissue paper on a hot day. The evaporation of the water creates a refrigerant effect.

The Hill Billy · 16-02-2015 02:01PM

Regarding a Cooking & Recipes meet-up - I'd suggest starting a separate thread to see who would be up for it & ask for a rough idea of where/when to meet.

If it looks like there is enough interest start two more threads - one with a poll for dates & another with a poll for venue to tie it down.

(If it is mid-week in Dublin city center I may be able to make it myself. Not to say that it has to be in Dublin though.

)

Stheno · 16-02-2015 07:30PM

I was just out for a lazy dinner as I couldn't be bothered cooking and on the menu they had dry aged beef, which when I asked turned out to be steak.

What's so special about this?

The Black Oil · 16-02-2015 07:38PM

Meet up would be fun.

If I ever own a house it's going to have a pantry, or I'll make space for one.

BaZmO* · 16-02-2015 07:47PM

The Black Oil wrote: »

If I ever own a house it's going to have a pantry, or I'll make space for one.

Me too. Either a pantry or a floor to ceiling double door storage unit that has no awkward spaces hidden at the back.

Kovu · 16-02-2015 07:51PM

Stheno wrote: »

I was just out for a lazy dinner as I couldn't be bothered cooking and on the menu they had dry aged beef, which when I asked turned out to be steak.

What's so special about this?

It basically means it's aged by being hung completely the old fashioned way in a controlled environment & allowing moisture to evaporate while the outer fat protects it from spoiling. They would be a stronger flavoured steak as they're usually hung longer and the outer fat would start to blacken. You know when you take a steak out of the packet, it can be a bit watery? You wouldn't get that with a dry-aged steak.

Minder · 16-02-2015 10:38PM

To add to Kovu's post, dry ageing is done with whole joints of meat. So for steaks, a whole sirloin and fillet on the bone (t-bone) is dry aged, rather than smaller cuts. Once matured enough, the beef is trimmed and cut to portion sizes. Wet ageing is where the beef joint is vacuum sealed into a plastic bag to avoid loss of moisture and weight. Again, it's done with large cuts of meat.

Stheno · 16-02-2015 11:28PM

Kovu wrote: »

It basically means it's aged by being hung completely the old fashioned way in a controlled environment & allowing moisture to evaporate while the outer fat protects it from spoiling. They would be a stronger flavoured steak as they're usually hung longer and the outer fat would start to blacken. You know when you take a steak out of the packet, it can be a bit watery? You wouldn't get that with a dry-aged steak.

Minder wrote: »

To add to Kovu's post, dry ageing is done with whole joints of meat. So for steaks, a whole sirloin and fillet on the bone (t-bone) is dry aged, rather than smaller cuts. Once matured enough, the beef is trimmed and cut to portion sizes. Wet ageing is where the beef joint is vacuum sealed into a plastic bag to avoid loss of moisture and weight. Again, it's done with large cuts of meat.

Makes sense, thanks for your patience

I'm on an unexpected few days off, and doing a house clear out, and planning on spending it also on encouraging the OH to use our dining room, and make having dinner at home as good as going out, far too often he wants to escape as he permanently works from home, so I'm planning a bit of a get out by going for walks, then a lovely dinner in the dining room for us to chat, rather than eating in front of the tv.

First up is tomorrow, current plan is very boring but suits the OH, it's wings, then steak with chips/mash/onions/pepper sauce/green veg, then crumble for dessert with ice cream.

Weds I'm thinking tomato/red pepper soup and lasagne with cheese/coffee for dessert

Thursday same soup (he'd eat it every day), mini beef wellington with mash, red win jus and veg

Am trying to get him into a habit of wanting to sit down each evening for dinner and reduce how much we go out for crappy food.

Might sound ambitious but everything above can be made in advance (apart from the steak meal) and frozen

I'm starting a new job next week which will involve a lot of travel short term and want to get us/him into a nice eating pattern rather than takeaways/crap

Thoughts?

BaZmO* · 16-02-2015 11:37PM

Sounds like a great idea. Maybe try and make dishes that have to be assembled at the dinner table like Fajitas or Tacos. Gives you a reason to initially stay at the table rather than easy one plate style TV dinners.

Stheno · 16-02-2015 11:42PM

BaZmO* wrote: »

Sounds like a great idea. Maybe try and make dishes that have to be assembled at the dinner table like Fajitas or Tacos. Gives you a reason to initially stay at the table rather than easy one plate style TV dinners.

Both also on the agenda

Have done them before and we enjoyed them

Am trying to combine this with getting him out of the house for a walk (thankfully we've a few nice walks near us)

The big reason is for it to be a time where we eat and talk rather than have the distraction of the tv so hoping it works out

Both of us have fairly stressful jobs and tend to ignore each other so it's a quality time effort more than anything, but with good fooed

the beer revolu · 17-02-2015 12:38PM

We don't have kids but the sit down family meal is very important to me. Myself and Mrs Beer eat at the table, together almost every evening.

Even if alone for a period, I still sit at the table for most of my meals.

iwantmydinner · 17-02-2015 02:09PM

Having meals at the table, together, is super important IMO. It's just a matter of forming good habits I reckon, I think your ideas are great.

Merkin · 17-02-2015 03:06PM

Stheno wrote: »

Both also on the agenda Have done them before and we enjoyed them

Am trying to combine this with getting him out of the house for a walk (thankfully we've a few nice walks near us)

The big reason is for it to be a time where we eat and talk rather than have the distraction of the tv so hoping it works out

Both of us have fairly stressful jobs and tend to ignore each other so it's a quality time effort more than anything, but with good fooed

Another thing you could do is actually prepare some meals together. It's a really lovely, intimate thing to do with someone and you can enjoy a chat and a glass of wine while preparing your food together. I know you're stuck for time but even a half hour chopping things together or preparing different elements of a dish is nice.

I also second food that takes assembly/concentration is good, as are sharing plates so tapas and sushi are good as are meals with lots of components.

Mrs Fox · 17-02-2015 03:31PM

Merkin wrote: »

Another thing you could do is actually prepare some meals together. It's a really lovely, intimate thing to do with someone and you can enjoy a chat and a glass of wine while preparing your food together.

This is murder in our house. Too many criticism flying around like daggers. Down to how I peel vegetables (Asians primarily use their index fingers to guide the veg in outward motion, rather than thumb guiding inward motion like most people here... errr dunno if I'm explaining this right. Even Rick Stein found this technique difficult to master).

iwantmydinner · 17-02-2015 03:39PM

Merkin wrote: »

Another thing you could do is actually prepare some meals together. It's a really lovely, intimate thing to do with someone and you can enjoy a chat and a glass of wine while preparing your food together. I know you're stuck for time but even a half hour chopping things together or preparing different elements of a dish is nice.

+1 as long as no one has absurd notions about the "correct" way to do certain tasks...

Minder · 17-02-2015 07:31PM

Stheno wrote: »

Am trying to get him into a habit of wanting to sit down each evening for dinner and reduce how much we go out for crappy food.

Might sound ambitious...

Thoughts?

This is a lovely idea. Don't put too much pressure on yourself about the food. A simple bowl of pasta or a few sausages braised with lentils are very welcome after a decent walk. Cook things on a whim. Your repertoire of dishes will grow as you experiment. But it's important that your not a ball of stress trying to make new and inventive meals every evening.

I learned to cook all manner of dishes after I got fed up spending my hard earned on inferior quality food served up in restaurants.

Stheno · 17-02-2015 07:36PM

Mrs Fox wrote: »

This is murder in our house. Too many criticism flying around like daggers. Down to how I peel vegetables (Asians primarily use their index fingers to guide the veg in outward motion, rather than thumb guiding inward motion like most people here... errr dunno if I'm explaining this right. Even Rick Stein found this technique difficult to master).

Yeah our kitchen is very small so two people trying to do anything in it is murder as it is

Turns out he's off out this evening to meet friends, so tomorrow will be the start

pampootie · 17-02-2015 08:47PM

We have the worst designed kitchen in the world so we never cook together any more, it's a pity! I do love to eat meals properly at the table though even though it's just the two of us

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