The General Chat Thread

Zelda247 wrote: »

Can anyone recommend a ready made stir fry sauce?

Blue Dragon and Amoy are the original and best. If it's someones uncle, RUN.

I've not seen it in sachets for a good while, but some Chinese shops have jars of Black Pepper sauce which is equally divine with prawns or beef
I walked past the Amoy factory in Sha Tin, Hong, Kong many years ago (couldn't figure out the connecting buses) and drooled for about a mile, was starved by the time I got to the town centre.

Baldy Conscience wrote: »

I knew about the Cod/Coley thing, but Oregano-gate takes it to a whole nother level.

Oregano is questionable at the best of times (Ref. Alan Davidson 2006, who refs. Tucker 1994) I'm not typing it all out now, but the bones of it is, Oregano is a flavour not a herb, there is a multitude of plant species which provide this, different regions have different expectations so get different blends, he lists the majors. I'm not going to.

Laroussse Gastronomique imperiouly declares that Oregano is Wild Marjoram (didn't exist outside la belle France).

I say "There is a scam but it's not the sellers, it's the foodies."

Only have a blender so I'll think of another way to use them up! Thanks guys

iwantmydinner wrote: »

I have apples, celery, and courgettes that need to be used up - reckon they'd be nice in a smoothie??

Gazpacho.
Add some spuds, herbs and stock, cook it up and then chill.

I made custard or the very first time ever today, and it came out perfect! I used an American recipe so it's a touch sweet, but overall I'm delighted and am trying to decide what to make to have it with

New take away opened up near me recently, it does all Asian food. Everyone says the place is amazing, haven't heard a bad review yet, so I'm hoping to try it soon.

This is the menu and I'm looking for recommendations on what to try? http://cdn.simplesite.com/i/29/86/284008258930968105/i284008264492983819._szw1280h1280_.jpg

I've not had much Asian style food before so I'm really not sure what to do for. Seafood is definitely out as I am not a fan of that (bar seabass the odd time).

It all looks so good that I can't decide what I want lol so I would appreciate any suggestions on what would be nice ?

Yep I second Pad Thai!

I love Pad Thai. I go through phases where I could eat it every single day if I let myself. Those phases are starting to melt into one bit phase though. It's just so tasty.

Neyite wrote: »

Last Christmas I decided to try to make a trifle from scratch - Jelly from fruit juice & gelatine, fresh fruit, custard from eggs and milk and topping from mascrapone and cream. Even himself who was adamant he hates trifle hoovered it up. It takes a lot to put together, but blows the box version out of the water. I cobbled together the recipe in its parts from different sources. My next one will be a black cherry one I think.

But for now, you cant go far wrong with apple or rhubarb & orange crumble, something tangy to balance the sweetness.

Crack 4 cardamom pods and chuck them in the milk when making the custard, then it really becomes awesome.

beertons wrote: »

I've never had Pad Thai. The shame.

You must try out the cooking club's Pad Thai. It's pretty yum.

I *hate* beansprouts

I've the same issue with beansprouts, love them but they always go off. Lidl have jars of them at the minute, picked one up the other day but haven't opened it yet. Might fare better than the giant bags.

Oh wow, all that food is right up my street! It all looks scrumptious!

Quick question for people. I've got a big bag of squid rings, I've never cooked them before and not so sure I'm keen on deep frying them. Any suggestions please?

iwantmydinner wrote: »

I'm pretty sure I've had them baked before, but I would only be guessing at methods...

ETA found this
http://www.recklessabandoncook.com/2011/11/oven-baked-calamari-with-two-dipping.html?m=1

Oh you're a star, thank you! This is exactly the type of thing I had in mind as I didn't want them having to be introduced to a vat of oil but baking them looks lovely! Cheers! Now I just need to recreate an amazing dipping sauce that my local Thai place (Kanum) does, it's sublime!

the beer revolu wrote: »

Just flash fry them.
Very hot wok/pan.
Fry for about a minute.
I like to aadd chillies, lime juice, fresh coriander and salt to serve.

Over cook them and they will be rubber.

Thanks for this Beer. Do I need to score them like you would with larger pieces of squid? What oil would you recommend for frying them?