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The General Chat Thread

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  • #5612
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Coddle! :)


  • #5613
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    Jaysus! Tis a bit on the steamy side for coddle today.

    Am thinking of my old favourite - well-seasoned medium-rare rib eye, juices from the pan, chunks of raw onion (I can't for the life of me understand why Mrs Billy doesn't like this :p) & slices of fresh white loaf to mop up the juices.


  • #5614
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    It's got to be steak. When you're only cooking for yourself you can have it exactly the way you like it and with the accompaniments you love :)

    One of the nights would have to be what in our house is known as the LFS, or Lonely F***er Special - a big takeaway just for one, eaten with feet up in front of the telly. It's not often a person gets full custody of the remote control :D


  • #5615
    gerrybbadd
    Registered Users, Registered Users 2 Posts: 10,301 ✭✭✭✭gerrybbadd


    The Hill Billy wrote: »
    Mrs Billy & The Kids are away for a few days. Am wracking my brains trying to think of something indulgent to cook myself for dinner that I don't usually get to cook.

    After 6 months of being back home, I've gotten so used to either having my meals cooked for me during the week or me cooking "family favourites" at the weekends - I just can't think of what I want to cook for myself. Arrrgggghhhh!!!

    If i'm cooking for myself, it's usually either one of Curry Addict's curries, Aloo Keema w/Saffron & Cardamom Rice by ibarleycare, or my own Chinese Dumplings / Pot Stickers. With a few bottles of chilled beer of course!


  • #5616
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Has anybody made mash potatoes recently from roosters?
    I bought some the other night and made mash (I know, I know, mash potatoes during the height of summer!!) and there seemed to be an odd taste off the mash. Best way to describe it would be a green/raw taste. It happened a few weeks ago too but I put it down to buying cheap potatoes. The ones the other night were good quality though.

    I made roasted potato cubes the last couple of nights with the same potatoes and they were fine. Just seems strange to have the odd taste from the mash. :confused:

    Maybe it was mother nature's way of telling me to cop the *%&$ on and stop making mash potato on a sunny day! :D


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  • #5617
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    BaZmO* wrote: »
    Has anybody made mash potatoes recently from roosters?
    I bought some the other night and made mash (I know, I know, mash potatoes during the height of summer!!) and there seemed to be an odd taste off the mash. Best way to describe it would be a green/raw taste. It happened a few weeks ago too but I put it down to buying cheap potatoes. The ones the other night were good quality though.

    I made roasted potato cubes the last couple of nights with the same potatoes and they were fine. Just seems strange to have the odd taste from the mash. :confused:

    Maybe it was mother nature's way of telling me to cop the *%&$ on and stop making mash potato on a sunny day! :D

    I've given up on roosters for now because they're last year's crop and not in good shape. This time of year I switch to new Italian or Cyprus potatoes until the later crops come into season. It does mean there's no mash for a while though :(


  • #5618
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Dizzyblonde wrote: »
    I've given up on roosters for now because they're last year's crop and not in good shape. This time of year I switch to new Italian or Cyprus potatoes until the later crops come into season. It does mean there's no mash for a while though :(

    I think you're right. I should be sticking to lighter waxy potatoes. I love them with yoghurt, chopped mint and a squeeze of lemon juice.


  • #5619
    Zelda247
    Registered Users, Registered Users 2 Posts: 1,157 ✭✭✭Zelda247


    I just can't for the life of me make a decent mashed potato...any tips.


  • #5620
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    There's a recipe/method for creamy mash in Padraig Mor's cooking club "potato sides" bible that's well worth a look. My boyfriend makes the most unbelievable mash, his secret is way, way more butter than you'd think goes in. Hence we don't eat it very often


  • #5621
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    BaZmO* wrote: »
    I love them with yoghurt, chopped mint and a squeeze of lemon juice.

    Me too - I just swap mash for potato salad :)


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  • #5622
    Zelda247
    Registered Users, Registered Users 2 Posts: 1,157 ✭✭✭Zelda247


    Fantastic thanks for that, Its brilliant you can leave the skins on.... HATE peeling pots...


  • #5623
    QuinDixie
    Closed Accounts Posts: 843 ✭✭✭QuinDixie


    Zelda247 wrote: »
    I just can't for the life of me make a decent mashed potato...any tips.

    add cheese and raw white onion.


  • #5624
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Dizzyblonde wrote: »
    One of the nights would have to be what in our house is known as the LFS, or Lonely F***er Special - a big takeaway just for one, eaten with feet up in front of the telly. It's not often a person gets full custody of the remote control :D

    I approve of this. Now please write a song about it. :pac:

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #5625
    iwantmydinner
    Registered Users, Registered Users 2 Posts: 3,246 ✭✭✭iwantmydinner


    Hi all, any recommendations for a restaurant in Donegal? Based near Dungloe but would happily travel for a special place.


  • #5626
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    The Black Oil wrote: »
    I approve of this. Now please write a song about it. :pac:

    It would have to be country & western of course :)


  • #5627
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Meridian peanut butter, tis good.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #5628
    NOS3
    Registered Users, Registered Users 2 Posts: 265 ✭✭NOS3


    iwantmydinner wrote: »
    Hi all, any recommendations for a restaurant in Donegal? Based near Dungloe but would happily travel for a special place.

    I Can't recommend anywhere, but have a look around in the Donegal forum. :)


  • #5629
    Lemsiper
    Registered Users, Registered Users 2 Posts: 840 ✭✭✭Lemsiper


    Zelda247 wrote: »
    I just can't for the life of me make a decent mashed potato...any tips.

    Set your oven to 200c.

    Cover base of baking tray with table salt and place potatoes on top. Pierce each one.

    Cook for 45 mins to an hour.

    When cooked slice in half, lengthways and scoop out the potato. Allow steam to escape but potatoes must stay warm. (Cover with tea towel?)

    In means time heat milk and butter on low til melted and keep warm.

    Now pass your spuds through a sieve into a large pot.

    Gradually add the milk/butter and beat with a marise(spatula) until you get the consistency you (careful not to over beat or it will be a gloopy mess).

    Season with salt only, to taste.

    The key to getting this nice and smooth is to do everything whilst its still relationship.

    You can also last the skins in the oven til their nice and crispy and fill them with whatever takes your fancy.

    PS reserve the salt you baked the spuds on as you can reuse that next time around.

    I hope all that makes sense because I typed it on my phone and don't have time to read over it right now.


  • #5630
    Kovu
    Closed Accounts Posts: 14,241 ✭✭✭✭Kovu


    My cousin is coming back from teaching in Korea through Japan and wants to know if there's anything he can pick up for me. Anybody any ideas for random things to eat from Japan/Korea which would be allowed through customs?


  • #5631
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Kitkats!

    dsc02575.jpg

    If you like bento stuff I'd also send them into Daiso (sort of Japanese €2 shop) and ask them to fill a basket for you


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  • #5632
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    Lemsiper wrote: »
    Set your oven to 200c.

    Cover base of baking tray with table salt and place potatoes on top. Pierce each one.

    Cook for 45 mins to an hour.

    When cooked slice in half, lengthways and scoop out the potato. Allow steam to escape but potatoes must stay warm. (Cover with tea towel?)

    In means time heat milk and butter on low til melted and keep warm.

    Now pass your spuds through a sieve into a large pot.

    Gradually add the milk/butter and beat with a marise(spatula) until you get the consistency you (careful not to over beat or it will be a gloopy mess).

    Season with salt only, to taste.

    The key to getting this nice and smooth is to do everything whilst its still relationship.

    You can also last the skins in the oven til their nice and crispy and fill them with whatever takes your fancy.

    PS reserve the salt you baked the spuds on as you can reuse that next time around.

    I hope all that makes sense because I typed it on my phone and don't have time to read over it right now.


    That sounds amazing !!
    But I'm never gonna get round to it -
    So...... Cut your spuds into even sized chunks ( try not to use a really floury type) - cook them fully - drain well and leave in the pot for 5 or 10 mins- with a clean tea towel on top but no lid barely on the heat to steam/ dry out a bit-
    Mash em really, really well- season with salt and pepper - when there's no lumps add lots of butter and a bit of milk - ( should be warm milk but I never do that) -mash again - done -
    You'll never get lumps out once you add butter and milk -

    Slava ukraini 🇺🇦



  • #5633
    Kovu
    Closed Accounts Posts: 14,241 ✭✭✭✭Kovu


    MissFlitworth wrote: »
    Kitkats!


    If you like bento stuff I'd also send them into Daiso (sort of Japanese €2 shop) and ask them to fill a basket for you

    Strange Kitkats would be nice alright! I'll just ask for a strange assortment of goodies I think. But if anyone else has any ideas, shout :D


  • #5634
    oscarBravo
    Technology & Internet Moderators Posts: 28,863 Mod ✭✭✭✭oscarBravo


    If you like mash, get a ricer. I haven't used a masher since I did - I'm not sure where mine is, if I even still own one.


  • #5635
    Lemsiper
    Registered Users, Registered Users 2 Posts: 840 ✭✭✭Lemsiper


    Markcheese wrote: »
    That sounds amazing !!
    But I'm never gonna get round to it -
    So...... Cut your spuds into even sized chunks ( try not to use a really floury type) - cook them fully - drain well and leave in the pot for 5 or 10 mins- with a clean tea towel on top but no lid barely on the heat to steam/ dry out a bit-
    Mash em really, really well- season with salt and pepper - when there's no lumps add lots of butter and a bit of milk - ( should be warm milk but I never do that) -mash again - done -
    You'll never get lumps out once you add butter and milk -

    You should try it, believe me - I've been paid to do it.

    But seriously potato for mash always needs an oven. And if the milk isn't warm its 'goodnight Irene' to forming a stable emulsion.

    Pepper is also forbidden from mash, even if its from Kampot.


  • #5636
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    Lemsiper wrote: »
    You should try it, believe me - I've been paid to do it.

    But seriously potato for mash always needs an oven. And if the milk isn't warm its 'goodnight Irene' to forming a stable emulsion.

    Pepper is also forbidden from mash, even if its from Kampot.

    Take your word on most of it - but pepper (especially white pepper) is a must . In my book anyhow -

    Slava ukraini 🇺🇦



  • #5637
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,361 ✭✭✭Gloomtastic!


    oscarBravo wrote: »
    If you like mash, get a ricer. I haven't used a masher since I did - I'm not sure where mine is, if I even still own one.

    It's still in the second drawer, with all your other essential implements. You just need to rummage a bit longer. ;)

    33A2E81A-13FA-44A4-91E1-6557DA760E96_zpslupy6hng.jpg


  • #5638
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,361 ✭✭✭Gloomtastic!


    Have you spotted it yet? :)


  • #5639
    oscarBravo
    Technology & Internet Moderators Posts: 28,863 Mod ✭✭✭✭oscarBravo


    Yup. It took a minute. :)

    Her Indoors, being a forriner and all, has turned the second drawer into the tinfoil and clingfilm drawer, with traditional second-drawer duty being relegated to the third drawer. It's all a bit weird.


  • #5640
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Is that a mouse ball on the right?!


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  • #5641
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,361 ✭✭✭Gloomtastic!


    kylith wrote: »
    Is that a mouse ball on the right?!

    No. I think it's one of Mrs G!'s extensive collection of measuring spoons. What's wrong with a normal teaspoon and a tablespoon I'll never know. :rolleyes:


This discussion has been closed.
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