The General Chat Thread

the beer revolu · 16-07-2015 07:30AM

Why aren't butterflies called flutterbys?

Lovely Bloke · 16-07-2015 07:36AM

the beer revolu wrote: »

Why aren't butterflies called flutterbys?

the used to be.

the beer revolu · 16-07-2015 07:49AM

Baldy Conscience wrote: »

the used to be.

I've heard that.

Shenshen · 16-07-2015 09:35AM

Baldy Conscience wrote: »

the used to be.

Where's Stephen Fry when you need him?

Best I could find is this :

"Old English buttorfleoge, evidently butter (n.) + fly (n.), but of obscure signification. Perhaps based on the old notion that the insects (or witches disguised as butterflies) consume butter or milk that is left uncovered. Or, less creatively, simply because the pale yellow color of many species' wings suggests the color of butter. Another theory connects it to the color of the insect's excrement, based on Dutch cognate boterschijte"

http://www.etymonline.com/index.php?term=butterfly

BaZmO* · 16-07-2015 09:45AM

Shenshen wrote: »

Where's Stephen Fry when you need him?

Best I could find is this :

"Old English buttorfleoge, evidently butter (n.) + fly (n.), but of obscure signification. Perhaps based on the old notion that the insects (or witches disguised as butterflies) consume butter or milk that is left uncovered. Or, less creatively, simply because the pale yellow color of many species' wings suggests the color of butter. Another theory connects it to the color of the insect's excrement, based on Dutch cognate boterschijte"

http://www.etymonline.com/index.php?term=butterfly

Or....

Donald Ringe writes that the name is derived from Middle English buterflie, butturflye, boterflye, from Old English butorflēoge, buttorflēoge, buterflēoge, perhaps a compound of butor (beater), mutation of bēatan (to beat), and flēoge (fly).

iwantmydinner · 16-07-2015 10:58AM

Tin of chopped tomatoes + can of mixed beans + spices/seasoning + eggs all baked together in the oven = a good idea?

B0jangles · 16-07-2015 11:02AM

iwantmydinner wrote: »

Tin of chopped tomatoes + can of mixed beans + spices/seasoning + eggs all baked together in the oven = a good idea?

Sounds kind of like a simplified shakshuka (which is v. nice

)

http://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/

iwantmydinner · 16-07-2015 11:06AM

B0jangles wrote: »

Sounds kind of like a simplified shakshuka (which is v. nice )

http://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/

Yep that's kinda what I was thinking of, though I hadn't heard of it before! Like a hybrid of huevos rancheros and homemade baked beans...

ETA: it was almost too delicious, Clive.

tampopo · 16-07-2015 08:34PM

B0jangles wrote: »

Sounds kind of like a simplified shakshuka (which is v. nice )

http://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/

Wow, that looks good. I'm going to try that, deffo.
Ty.
Will report back.

beertons · 18-07-2015 07:15PM

Upgraded my slow cooker to a 6.5L one. It was needed, did a 3.5kg shoulder of pork, pulled, and devoured by 18 people. I thought I'd have a bit left for lunch the following day. The brother in law said it was as good as the pork he got in San Fran many years ago.

Just home from 2 weeks in Kerry. Highlight food wise was a pot of steamed Cromhan mussels in Spillanes, in the Maharees.

Anyone in here looking for a 4.5L slow cooker, send me a pm. Free to good home, must collect.

Cedrus · 18-07-2015 08:28PM

The Hill Billy wrote: »

Quinoa - now there's a thing...

If it was pronounced Kwin-OH-ah, I'd probably be more inclined to eat it. But the generally-used pronunciation of Keen-WAH sounds pretentious to me & turns me off.

And so ends my random Tuesday morning musing while sipping on my cuppa at my desk before all hell breaks loose...

Just call it Goosefoot and pretend your granny taught you how to cook it. (Assuming you have a country granny).

BaZmO* wrote: »

You wouldn't normally cook rice in stock though.

Not normally but you would cook Risotto in stock (or Rizodough as they call it on Gordon Ramseys Hells kitchen). I also do a sub risotto savoury rice with veg and maybe bacon or chorizo in stock.

Cedrus · 18-07-2015 08:36PM

I Cooked Skate au Beurre Noir according to Sophie Grigson and William Blacks FISH recipe last night. It is now my death row meal. I kind of understand the pH adjustment (it can be a bit ammoniac) and have pills for the cholesterol, I was hungry by the time I got to it but God it was good.
The hounds liked their half of the skate wing (sans dressing) too. OH won't eat fish.

MissFlitworth · 20-07-2015 12:21PM

Finally. FINALLY my sloppy house keeping has turned forgotten food into pure gold. Ladies & Gentlemen I present to you the first dried fruit suitable for consumption by Fraggles. The Rraisin. Anyone know the area code for Fraggle Rock?

And if I catch any of yiz leaving radishes lying around your kitchen in an attempt to beat me to the market you'll be hearing from my solicitors.

Dizzyblonde · 20-07-2015 12:29PM

MissFlitworth wrote: »

Finally. FINALLY my sloppy house keeping has turned forgotten food into pure gold. Ladies & Gentlemen I present to you the first dried fruit suitable for consumption by Fraggles. The Rraisin. Anyone know the area code for Fraggle Rock?

And if I catch any of yiz leaving radishes lying around your kitchen in an attempt to beat me to the market you'll be hearing from my solicitors.

I'd say you should expect a call from Heston and day now...

Gloomtastic! · 20-07-2015 12:44PM

Sorry MissF, you've lost me completely. What is it that's dried? And who is Fraggles?

MissFlitworth · 20-07-2015 01:02PM

It's an elderly, elderly radish Gloomtastic. Preferred (and perhaps only? I think the Doozer sticks were made of radish sugar too) foodstuff of these guys

Alun · 20-07-2015 01:06PM

Gloomtastic! wrote: »

Sorry MissF, you've lost me completely. What is it that's dried? And who is Fraggles?

Don't worry, I had to Google it too. Thank goodness for Wikipedia

StripedBoxers · 22-07-2015 11:44AM

Hi all

Looking for some help with a sauce to go with fillet steak.

Cooking fillet steaks with potato gratin and fried onions/mushrooms on Friday so I'm looking for a nice, savoury, sauce to go with.

Would prefer not to have a creamy sauce and definitely not a white wine sauce as we'll be drinking red wine with it (plus we're not fans of white wine anyway!).

Would appreciate any help with this as I am struggling to find anything that's tasty, simple to make and doesn't cost a fortune in ingredients.

The Hill Billy · 22-07-2015 11:57AM

Instead of a sauce, how about serving the steaks with a herb butter?

Mix softened butter with minced garlic (you could roast it first if you prefer a mellower flavour), & some finely chopped herbs such as thyme, parsley & tarragon.

Then roll into a fat 'sausage' in cling film & chill in the fridge. When the steaks are ready to serve remove the cling film & cut the butter 'sausage' into thick discs & place one on each of the hot steaks. The discs will melt into a nice buttery, herby sauce.

Zelda247 · 22-07-2015 01:04PM

Can anyone recommend a ready made stir fry sauce?

Gloomtastic! · 22-07-2015 01:22PM

Zelda247 wrote: »

Can anyone recommend a ready made stir fry sauce?

A dash of oyster sauce makes any stir fry great.

Lovely Bloke · 22-07-2015 02:32PM

Zelda247 wrote: »

Can anyone recommend a ready made stir fry sauce?

Soy, nam pla and lime juice.

Bob's your uncle.

Faith · 22-07-2015 03:12PM

Anyone watching/watched Chef's Table on Netflix? It's not so much food porn as a great insight into each chef, and where their inspiration comes from. The cinematography is gorgeous!

Zelda247 · 22-07-2015 03:44PM

Not sure nam pla is? I was wondering if anyone knows of any decent pre-prepared sauce but if its easy enough to make your own i might give it a go.

squonk · 22-07-2015 03:45PM

StripedBoxers wrote: »

Hi all

Looking for some help with a sauce to go with fillet steak.

Cooking fillet steaks with potato gratin and fried onions/mushrooms on Friday so I'm looking for a nice, savoury, sauce to go with.

Would prefer not to have a creamy sauce and definitely not a white wine sauce as we'll be drinking red wine with it (plus we're not fans of white wine anyway!).

Would appreciate any help with this as I am struggling to find anything that's tasty, simple to make and doesn't cost a fortune in ingredients.

+1 for HillBilly's herby butter. You could also try a Chimichurri sauce as well. I've always really enjoyed Chimichurri when I've had it.

Faith · 22-07-2015 03:53PM

Zelda247 wrote: »

Not sure nam pla is? I was wondering if anyone knows of any decent pre-prepared sauce but if its easy enough to make your own i might give it a go.

Fish sauce.

catho_monster · 22-07-2015 03:53PM

Faith wrote: »

Anyone watching/watched Chef's Table on Netflix? It's not so much food porn as a great insight into each chef, and where their inspiration comes from. The cinematography is gorgeous!

Three episodes in - LOVE IT!
Can't help but find myself trying to figure out how to eat in their restaurants!

B0jangles · 22-07-2015 04:00PM

Zelda247 wrote: »

Not sure nam pla is? I was wondering if anyone knows of any decent pre-prepared sauce but if its easy enough to make your own i might give it a go.

It's thai fish sauce; squid brand is kind of the standard one, costs about 1.80 for a large bottle (710ml) in any asian supermarket and it lasts pretty much forever.

This is not so good value:

I meant to post this before, it is the smallest bottle of fish sauce I have ever seen, it's like someone decided the world needs fish sauce in travel-size bottles

Mrs Fox · 22-07-2015 04:15PM

B0jangles wrote: »

I meant to post this before, it is the smallest bottle of fish sauce I have ever seen, it's like someone decided the world needs fish sauce in travel-size bottles

Umami for them boring in-flight sangwiches.

Diamond Doll · 22-07-2015 04:21PM

The Hill Billy wrote: »

Instead of a sauce, how about serving the steaks with a herb butter?

Mix softened butter with minced garlic (you could roast it first if you prefer a mellower flavour), & some finely chopped herbs such as thyme, parsley & tarragon.

Then roll into a fat 'sausage' in cling film & chill in the fridge. When the steaks are ready to serve remove the cling film & cut the butter 'sausage' into thick discs & place one on each of the hot steaks. The discs will melt into a nice buttery, herby sauce.

Mmmmm drooling just reading this!

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