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The General Chat Thread

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Comments

  • #5642
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Haha. That's exactly like our "second drawer"!! :D

    It's nigh on impossible to take out just one utensil without twenty other utensils clinging onto it for dear life!


  • #5643
    tampopo
    Registered Users, Registered Users 2 Posts: 2,366 ✭✭✭tampopo


    Kovu wrote: »
    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?

    Neither Narita or Haneda have sealable Duty Free bags, so any liquids have to be packed in luggage. Glass bottles of sake are a no-no.

    What I like is sesame dressing, lemon flavoured soy sauce...


  • #5644
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    BaZmO* wrote: »
    Haha. That's exactly like our "second drawer"!! :D

    It's nigh on impossible to take out just one utensil without twenty other utensils clinging onto it for dear life!

    And you always have a twinge of fear putting something in, that the drawer will get caught when you want to open it again!


  • #5645
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Bacon wrapped figs, I approve.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #5646
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,040 ✭✭✭✭the beer revolu


    Did a roast chicken the other night.

    While it looked very nice trussed up for the photo, I usually don't truss a chicken and I wouldn't do it again.
    There is less skin exposed to the heat so you get less crispy skin.
    The legs take longer to cook when trussed meaning the breast dries out more.
    I don't buy the "it cooks more evenly" line usually trotted out.

    Any thoughts?


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  • #5647
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    the beer revolu wrote: »
    Did a roast chicken the other night.

    While it looked very nice trussed up for the photo, I usually don't truss a chicken and I wouldn't do it again.
    There is less skin exposed to the heat so you get less crispy skin.
    The legs take longer to cook when trussed meaning the breast dries out more.
    I don't buy the "it cooks more evenly" line usually trotted out.

    Any thoughts?

    This was an oft discussed issue between myself and Mr. Merkin when we first got together. He thinks chicken should be trussed and if you consult the likes of Larousse Gastronomique et al then it's considered sacrilege not to. I completely disagree. So over time we've reached a compromise that works really well. Keep the wings nicely tucked in and they'll stay nice and moist but otherwise release legs etc and to me the secret is basting regularly.


  • #5648
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Picked up this fish in the Asia Market today. It was in a box market turbot, but is obviously not turbot. Bream maybe?


  • #5649
    Kovu
    Closed Accounts Posts: 14,241 ✭✭✭✭Kovu


    kylith wrote: »
    Picked up this fish in the Asia Market today. It was in a box market turbot, but is obviously not turbot. Bream maybe?

    He looks so sad :(

    Edit- Forgot to say, could it be a sea bream?


  • #5650
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Kovu wrote: »
    He looks so sad :(

    Doesn't he?! He knows what's in store for him. I couldn't stop thinking of the old supermarket ad: "Try this cheerful sole instead, madam"


  • #5651
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    kylith wrote: »
    Picked up this fish in the Asia Market today. It was in a box market turbot, but is obviously not turbot. Bream maybe?

    Not bream. Just showed this to Mr. Merkin who is a keen fisherman from when he was a child and he said it's not European so isn't bream or anything like that. He also commented, and I hope you don't mind, that it doesn't look at all fresh or healthy. The eyes are normally a good indication, they should be bright and shiny. What is all the yellow stuff? Has it been dried or treated in some way?


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  • #5652
    Kovu
    Closed Accounts Posts: 14,241 ✭✭✭✭Kovu


    kylith wrote: »
    Doesn't he?! He knows what's in store for him. I couldn't stop thinking of the old supermarket ad: "Try this cheerful sole instead, madam"

    Actually I think the word 'doleful' suits him better! As I edited above, it looks to me like a sea bream.


  • #5653
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Merkin wrote: »
    Not bream. Just showed this to Mr. Merkin who is a keen fisherman from when he was a child and he said it's not European so isn't bream or anything like that. He also commented, and I hope you don't mind, that it doesn't look at all fresh or healthy. The eyes are normally a good indication, they should be bright and shiny. What is all the yellow stuff? Has it been dried or treated in some way?

    It hasn't been dried or treated to my knowledge, but has yet to be cleaned. It smells fine so I'm not too worried.

    I've now cleaned and (badly) filleted it. The flesh is white and quite flaky, even uncooked. It still smells grand; I have to put my nose right down to get any smell, and it pretty much just smells of the sea, not 'fishy' at all.


  • #5654
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Looks like sea bream to me.

    http://www.blue-island.com.cy/udata/contents//images/Products/SeaBream.png


  • #5655
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    I think you're right. It did have that very distinctive lateral line.


  • #5656
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    kylith wrote: »
    I think you're right. It did have that very distinctive lateral line.

    There's a good Angling forum on Boards so if you're keen to find out (I know I am!) you should post there and ask! Glad it tasted good :)


  • #5657
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Angling! I was looking for a 'fishing' forum!


  • #5658
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    kylith wrote: »
    Angling! I was looking for a 'fishing' forum!

    I know, RIDICULOUS title :rolleyes::D


  • #5659
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Went for dinner on Saturday night, to probably my favourite restaurant in Dublin - Terra Madre on Bachelor's Walk - the menu is always just a printed A4 sheet.

    They had Tripe on the menu, so I got it. (I always order something unusual there, they cook everything so well that I know I won't be disappointed).

    It was amazing, all cut up into bitesize bits and cooked in a lovely tomato sauce, it was like Tripe Ragu, all served with crusty bread.


  • #5660
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Sounds great. I really liked tripe growing up.


  • #5661
    fiddlechic
    Registered Users, Registered Users 2 Posts: 412 ✭✭fiddlechic


    I love Terra Madre, my favourite Italian in Dublin. Grandma's ravioli is just perfection.


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  • #5662
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Made myself a post-work binge of antipasti. Why does honey go so well on cheese? It seems like total madness but it's soooo good.


  • #5663
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    I made polenta fries last night. We had no potatoes or sweet potatoes, so I improvised. Cut it into steak chips, dusted with cornflour and some semolina to give them crunch and flavour. I added rosemary, oregano and sprinkled parmesan over them and baked them with garlic. They came out deliciously crispy but totally flavourless apart from the surface. I did not enjoy the internal texture at all. As a vehicle to get garlic mayonnaise into my mouth, they were alright, but I don't think I'd be overly bothered to cook with polenta again.


  • #5664
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,040 ✭✭✭✭the beer revolu


    Faith wrote: »
    I made polenta fries last night. We had no potatoes or sweet potatoes, so I improvised. Cut it into steak chips, dusted with cornflour and some semolina to give them crunch and flavour. I added rosemary, oregano and sprinkled parmesan over them and baked them with garlic. They came out deliciously crispy but totally flavourless apart from the surface. I did not enjoy the internal texture at all. As a vehicle to get garlic mayonnaise into my mouth, they were alright, but I don't think I'd be overly bothered to cook with polenta again.

    How did you make up the polenta.
    It is bland horribleness if made with water, yummy goodness when made with stock
    I love polenta both wet and set and fried.
    Never gonna be a substitute for chips, though.


  • #5665
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    the beer revolu wrote: »
    How did you make up the polenta.
    It is bland horribleness if made with water, yummy goodness when made with stock
    I love polenta both wet and set and fried.
    Never gonna be a substitute for chips, though.

    They sell it kind of premade over here, in rolls like this:

    411z4A0fynL.AA500_PIbundle-12,TopRight,0,0_AA500_SH20_.jpg

    I had one sitting in the cupboard for months and I finally decided to get rid of it. It's surely much better if it's homemade alright.


  • #5666
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,040 ✭✭✭✭the beer revolu


    Faith wrote: »
    They sell it kind of premade over here, in rolls like this:


    I had one sitting in the cupboard for months and I finally decided to get rid of it. It's surely much better if it's homemade alright.

    I don't think I've ever tried the pre made stuff.
    That could be your problem - or maybe you just don't like polenta.


  • #5667
    limnam
    Registered Users, Registered Users 2 Posts: 9,351 ✭✭✭limnam


    the beer revolu wrote: »
    I don't think I've ever tried the pre made stuff.
    That could be your problem - or maybe you just don't like polenta.

    Aye, never tried the pre-made eithier, but most of the time i've had polenta the majority of the flavour was given by what it was cooked with. We have it a lot with rabbit cooked in white wine and pour the jous over the polenta and it's mouth watering.

    But a lot of people just don't like polenta so it could also be that, I would try it again home made before given up on one of life's simple pleasures :D


  • #5668
    Violet Sun
    Registered Users, Registered Users 2 Posts: 11 ✭Violet Sun


    Hi, new here. Was wondering if you mind me joining in.

    I'm not much of a polenta fan so can't really comment on the above. At the moment I'm trying my hand at pastry. So if anyone has a good recipe for a never fail short pastry, temperature & timing I would be eternally grateful. I have tried the same short pastry recipe twice now & whilst I roll it thinly it still bakes to dense. Plus it so there the crunch is wrong. Well possibly not to be enough butter. I want it to be just that little bit more crumbly like A buscuit. Anyway that's my little project at the moment.

    I will swap it for a good paella recipe, marinade, soup, or pesto etc :)


  • #5669
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    It's possible that you're overworking the dough. Pastry needs the lightest touch, and working it too much develops the gluten and makes it really tough.

    Is it tough, or thick but still light and delicate?


  • #5670
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    Hi Violet Sun...

    Welcome to the F&D forums!
    Be sure to check out the Cakes & Bakes forum for help with any pastry & baking related queries.

    All the best,

    tHB


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  • #5671
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    I got fresh tomatillos yesterday. In Dublin and not Guadalajara. A new day has dawned and it smells like salsa verde. They're priced like the 'currently a novelty vegetable for people who take photos of their dinner on falcon enamel with hessian somewhere in the background*' items they are and I'd imagine a person from Mexico might take a nasty tumble with the fright when they saw the €14.95/kg price tag but if everyone could just keep buying them I shall soon be able to have salsa I don't have to keep in a safe at night.

    <3 Fallon & Byrne. *gropes their virtual knee*





    *ie me


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