The General Chat Thread

Faith · 27-04-2015 03:54PM

I started to use Evernote years ago, but I just clipped tonnes of recipes and never came back to them! I should really start again.

Photo-Sniper · 27-04-2015 05:23PM

oscarBravo wrote: »

You made coleslaw with a charcoal grill? Now there's a recipe worth sharing.

:pac:

Thought you were being serious but then realised you were joking.. Funny thing is though I make charred slaw always in the summer.

Its amazing and not uncommon.

One 3-pound head of green cabbage, cut through the core into 8 wedges

Vegetable oil, for brushing

Salt and freshly ground pepper

4 1/2 tablespoons mayonnaise

4 1/2 tablespoons cider vinegar

3 pickled jalapeños, seeded and minced, plus 2 teaspoons pickling liquid from the jar

Char the green cabbage wedges until blackened. Cool down, then cut into thin strips... then add them to the mixture of mayo, vinegar and jalapenos/

tampopo · 27-04-2015 06:28PM

I'm a "stick-them-in-a-pile folk" type person.

cee_jay · 27-04-2015 06:46PM

I use Evernote - I have a notebook just for recipes, and I tag them with the course/main ingredients etc.
I never really get around to trying all the recipes I keep though and always end up back to the old reliables.

Kat1170 · 28-04-2015 09:13AM

On the charred coleslaw thing, Baby Gem Lettuce sliced lengthways brushed with a little oil and placed on the BBQ is really delicious.

Alun · 28-04-2015 09:17AM

tampopo wrote: »

I'm a "stick-them-in-a-pile folk" type person.

Me too, despite being a dyed in the wool techie

Loire · 28-04-2015 10:02AM

oscarBravo wrote: »

You made coleslaw with a charcoal grill? Now there's a recipe worth sharing.

:pac:

Loire · 28-04-2015 10:15AM

I have my own Wordpress site (sounds more impressive than it is!). I just type in the recipes as I find them and can scroll throw the whole lot of them very easily. Works great in the supermarket when I'm looking for inspiration. Wordpress is free too. I find it great as it's very easy to maintain - just post a new "blog" entry. I've used Dropbox for other things, but I find it easier to just browse a Wordpress site than to download the Dropbox recipe document every time and wait for it until it opens in a Word document that's hard to read. I haven't tried Evernote though and that sounds good also.

Loire.

the beer revolu · 28-04-2015 10:26AM

Kat1170 wrote: »

On the charred coleslaw thing, Baby Gem Lettuce sliced lengthways brushed with a little oil and placed on the BBQ is really delicious.

I only did that on Sunday. See here's what I had for dinner thread.
It was delicious!
My inspiration for it came from Elbow Lane, Cork.

the beer revolu · 28-04-2015 02:04PM

Shenshen wrote: »

I'll definitely keep checking, May's just round the corner after all

All I usually find is the green asparagus - flown in from Peru, according to the label, and available year-round. I buy it, but it does somewhat freak me out to have asparagus in autumn and winter...

Just seen white asparagus in The Good (and stupidly expensive) Food Shop in The English Market. €25/Kg

Gloomtastic! · 28-04-2015 05:25PM

Nearly burnt the house down again today!
Making some chicken stock, I forgot to turn the hob down to simmer and went off out on the school run. Came back an hour later and it had run dry and was billowing out smoke. Luckily, I think, I'd left the lid on the pot so no air could get to it.
Same thing happened a couple of years ago.
Bloody-fuddy-duddy middle-age! :rolleyes:

Shenshen · 28-04-2015 06:27PM

the beer revolu wrote: »

Just seen white asparagus in The Good (and stupidly expensive) Food Shop in The English Market. €25/Kg

Argh, the one week we're away!!! If it's still there next week, I'll grab some. Screw the price, it's been too long I've had it.

Dizzyblonde · 28-04-2015 07:52PM

Gloomtastic! wrote: »

Nearly burnt the house down again today!
Making some chicken stock, I forgot to turn the hob down to simmer and went off out on the school run. Came back an hour later and it had run dry and was billowing out smoke. Luckily, I think, I'd left the lid on the pot so no air could get to it.
Same thing happened a couple of years ago.
Bloody-fuddy-duddy middle-age! :rolleyes:

Brain fog - it only gets worse....

Photo-Sniper · 29-04-2015 11:27AM

the beer revolu wrote: »

Just seen white asparagus in The Good (and stupidly expensive) Food Shop in The English Market. €25/Kg

That's a ridiculous price. Every year in germany we have "spargelzeit'' which translate to asparagus time...there is a dude who opens a wooden cabin in the street near my apartment to sell both green and white spargel. Was there this morning and got 500gs of white asparagus for 3.49.

the beer revolu · 29-04-2015 12:22PM

Photo-Sniper wrote: »

That's a ridiculous price. Every year in germany we have "spargelzeit'' which translate to asparagus time...there is a dude who opens a wooden cabin in the street near my apartment to sell both green and white spargel. Was there this morning and got 500gs of white asparagus for 3.49.

It's a ridiculous shop. I never, ever buy anything there. But it survives so I guess people do shop there. I remember seeing fresh turmeric there some time ago at more than 4 times the price that The Quay Co-op down the way were selling it.

The Hill Billy · 29-04-2015 12:34PM

I really enjoyed Spärgelsaison (aka Stinkendeurinzeit

) when I lived in Switz. They really, really knew how to make the best of seasonal food. From Treberwurst sausages that were only available for a few weeks in early spring, then asparagus later in spring, summer cherries, & then best of all - Wildsaison with lots of yummy game meats & sausages & so many different mushrooms in autumn.

oscarBravo · 29-04-2015 12:44PM

The Hill Billy wrote: »

...aka Stinkendeurinzeit ...

I lolled

Alun · 29-04-2015 03:50PM

The Hill Billy wrote: »

... & then best of all - Wildsaison with lots of yummy game meats & sausages & so many different mushrooms in autumn.

Same as when I was in Germany. There was a restaurant out in the sticks in the Odenwald which only opened in the Wildsaison. They rarely had more than a handful of dishes on the menu, and had big long wooden communal tables, and all washed down with local Ebbelwoi (Apfelwein), heaven!

Lovely Bloke · 29-04-2015 07:41PM

I'm not a huge pork fan, the slow-cooked belly is the only pork I really do eat - not a fan of roast pork etc, nor pork chops.

But. Three pork chops have appeared in the house, and I'm currently the only one who would even contemplate eating them - wife is a veg and my son is 1 and not up to eating a whole chop just yet.

I don't want to just fry or grill them, I know I don't like them like that - I find pork dry as it is, and cooked like this I'd need to smother them in TK so be able to put them near my mouth without gagging.

I'll eat anything that doesn't involve cucumber, coriander or melon - Asian, Euro or something else.

Any ideas at all?

The Hill Billy · 29-04-2015 07:55PM

Try baking them en papilliote (in a sealed foil or baking parchment 'bag').
You could pop in a knob of butter, some garlic, thyme, a good glug or three of cider & some slices of Apple.

30-40 mins at 180C depending on the thickness of the chops should do it.

While the chops are resting, you could reduce the gravy in a pan & thicken it with a bit of flour if you wish.

Dizzyblonde · 29-04-2015 09:26PM

I marinate them in soy sauce, a little oil, honey, wholegrain mustard and garlic with sliced onions and chilli flakes, then throw it all into the oven for half an hour at 180C.

MissFlitworth · 29-04-2015 09:30PM

I like pork chops done this-a-way, in a mustard, cream and cider sauce with gnocchi

Photo-Sniper · 29-04-2015 09:43PM

The Hill Billy wrote: »

Try baking them en papilliote (in a sealed foil or baking parchment 'bag').
You could pop in a knob of butter, some garlic, thyme, a good glug or three of cider & some slices of Apple.

30-40 mins at 180C depending on the thickness of the chops should do it.

While the chops are resting, you could reduce the gravy in a pan & thicken it with a bit of flour if you wish.

This.
All day long.

Pork chops are boring...This is making them exciting again.

Loire · 30-04-2015 08:26AM

Interesting read here about why eggs are stored in fridges in the US but not in Europe. Hope this doesn't contravene discussing food safety....I just thought it was an interesting read.

http://uk.businessinsider.com/why-europeans-dont-refrigerate-eggs-2014-12

Loire.

expatinator · 30-04-2015 08:29AM

Hmmmm, how about Pork Sweet and Sour? Green paprika, red paprika, pineapple, mushrooms, carrot, onions, vinegar, soy sauce, sugar and some other shtuff. Simple, easy, and the sauce should keep it moist.

I love the idea of eating soup for breakfast

Does anybody have any cheap, very cheap, vegetable soup recipes that I can make into a microwavable 'cup a soup'?

I'm okay with garlic, but I can't eat beans. I'll probably be drinking eat before I begin teaching.

kylith · 30-04-2015 10:00AM

I'm not looking for safety advice, but do you think Jamie's Summer Veg Lasagne would be ruined by freezing it? It's got a bit of cream and cottage cheese in it.

The Black Oil · 30-04-2015 05:57PM

Making shopping lists, then forgetting to bring them. Yep...

Kovu · 30-04-2015 05:59PM

The Black Oil wrote: »

Making shopping lists, then forgetting to bring them. Yep...

I feel your pain, standing in the aisle with my eyes closed miming writing in mid-air to help me remember.

Or maybe that's just me

Dizzyblonde · 30-04-2015 06:47PM

kylith wrote: »

I'm not looking for safety advice, but do you think Jamie's Summer Veg Lasagne would be ruined by freezing it? It's got a bit of cream and cottage cheese in it.

It looks to me like something best served fresh.

Gloomtastic! · 30-04-2015 07:02PM

The Black Oil wrote: »

Making shopping lists, then forgetting to bring them. Yep...

Download an App called ShopShop. You never forget your phone! (Been using it for about 6 months now and it is brilliant!).

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