The General Chat Thread

dibkins · 20-08-2015 08:13PM

Is there any product like chinese dumpling wrappers, but rice based (or gluten free)?

The Hill Billy · 20-08-2015 08:18PM

For advice on gluten-free products - the Nutrition & Diet forum is great.

MissFlitworth · 20-08-2015 08:39PM

The wrappers you make summer rolls from are made of rice. I've had steamed spring rolls made with them in a Vietnamese place in Dublin, although they don't have the most awesome texture

dibkins · 20-08-2015 08:52PM

The Hill Billy wrote: »

For advice on gluten-free products - the Nutrition & Diet forum is great.

The coeliac thread hasn't been posted in in two months, and tbh, i trust ye more than i do people trying to be healthy:P And there is probs a better chance of the food lovers pointing me in the direction of something tasty! I'll post there anyhow and see, thanks!

I'll deffo be trying something like these http://www.cookingchanneltv.com/recipes/thai-sticky-rice-dumplings-with-chicken.html or some onigiri for sure. Anyone got a brand of glutenous rice to recommend (that would be suitable for the thai rice dumplings)? I'm always a little put off buying it as i'm not 100% sure if i'm getting the right thing!

Zelda247 · 21-08-2015 12:29PM

Has anyone every frozen Feta and Spinach salad?

kylith · 21-08-2015 12:37PM

No, but the spinach would go to mush when frozen.

Zelda247 · 21-08-2015 12:38PM

Thanks,.... silly me... I should have thought of that...I will make a smaller portion.

Tilly · 21-08-2015 12:42PM

I freeze bags of spinach all the time for throwing into omlettes. But yeah i wouldnt be waiting for it to defrost and stick it in a salad.

iwantmydinner · 21-08-2015 12:52PM

I've never tried to freeze a salad of any sort but I just don't think it would defrost well at all.

rubadub · 21-08-2015 01:02PM

tesco do frozen spinach, comes in compact little bricks.
http://www.tesco.ie/groceries/Product/Details/?id=260558996

kylith · 21-08-2015 01:06PM

dibkins wrote: »

I'll deffo be trying something like these http://www.cookingchanneltv.com/recipes/thai-sticky-rice-dumplings-with-chicken.html or some onigiri for sure. Anyone got a brand of glutenous rice to recommend (that would be suitable for the thai rice dumplings)? I'm always a little put off buying it as i'm not 100% sure if i'm getting the right thing!

I just grab any brand of sushi rice and it does fine.

BaZmO* · 21-08-2015 01:47PM

rubadub wrote: »

tesco do frozen spinach, comes in compact little bricks.
http://www.tesco.ie/groceries/Product/Details/?id=260558996

I use them all the time. They're great for using in Indian curries. However, I think the original question was about freezing a salad to then defrost and eat as a salad again. Which would be a total mess in fairness.

22-08-2015 10:37AM

Would a slow cooked beef stew work out okay if I part-cooked it on Monday night say for two hours, and then part-cooked it again on Tuesday just before serving, for an hour or so? It really needs three hours in the oven but I don't have time to give it three hours on the evening I am serving it.

I don't want to use my slow cooker because I feel it can dry out the meat and the oven gives a better result.

SarahBeep! · 22-08-2015 11:43AM

Mystery Egg wrote: »

Would a slow cooked beef stew work out okay if I part-cooked it on Monday night say for two hours, and then part-cooked it again on Tuesday just before serving, for an hour or so? It really needs three hours in the oven but I don't have time to give it three hours on the evening I am serving it.

I don't want to use my slow cooker because I feel it can dry out the meat and the oven gives a better result.

Was gonna suggest slow cooker until I finished your post! What cut of bef are you using?

the beer revolu · 22-08-2015 01:48PM

Mystery Egg wrote: »

Would a slow cooked beef stew work out okay if I part-cooked it on Monday night say for two hours, and then part-cooked it again on Tuesday just before serving, for an hour or so? It really needs three hours in the oven but I don't have time to give it three hours on the evening I am serving it.

I don't want to use my slow cooker because I feel it can dry out the meat and the oven gives a better result.

I don't see any problem with this.

tickingclock · 22-08-2015 02:05PM

I've done this and it's been perfect with rib steak in beef casserole. Enjoy

Markcheese · 22-08-2015 02:24PM

tickingclock wrote: »

I've done this and it's been perfect with rib steak in beef casserole. Enjoy

The casserole will probably be all the better for the overnight break - is rib steak not a bit " good " for a long slow cook - mind you if it works . might be why the slow cooker doesn't do great with the beef - not tough enough(connective tissue)

22-08-2015 02:26PM

SarahBeep! wrote: »

Was gonna suggest slow cooker until I finished your post! What cut of bef are you using?

Crappy standard supermarket stewing beef. We're doing a freezer clearout.

the beer revolu · 22-08-2015 02:30PM

Markcheese wrote: »

The casserole will probably be all the better for the overnight break - is rib steak not a bit " good " for a long slow cook - mind you if it works . might be why the slow cooker doesn't do great with the beef - not tough enough(connective tissue)

You're confusing rib steak with ribeye.

Before the ribeye cut became popular here, rib was always an inexpensive stewing cut. Now it is rather confusing.

Markcheese · 22-08-2015 03:35PM

the beer revolu wrote: »

You're confusing rib steak with ribeye.

Before the ribeye cut became popular here, rib was always an inexpensive stewing cut. Now it is rather confusing.

-I remember rib roasts-(sirloin end of the rib) and quite like short rib (tough as old boots but yum ) a bit lost on rib steak -ah I'm permanently confused- and that's before I get on to the whole rump/ sirloin/ strip loin thing -

homemadecider · 23-08-2015 12:27PM

Folks here that make their own pizzas, do you use a pizza stone?

If yes - where did you get it and do you recommend one

If no - what do you use instead?

Gloomtastic! · 23-08-2015 02:11PM

homemadecider wrote: »

Folks here that make their own pizzas, do you use a pizza stone?

If yes - where did you get it and do you recommend one

If no - what do you use instead?

Trying to get your dough straight on to the stone can be difficult.

I use a pizza screen and then a pizza stone. You put your rolled out dough on an oiled screen and then top it. Put it in the oven shelf above your stone for 5 minutes.
Transfer it to your stone then for 5 minutes to crisp the base.

Using a pizza screen (as opposed to a pizza tray) is good because it has no edges so makes the transfer much easier.

You can get screens for about a tenner on nisbets.ie (get the 14" one, anything smaller is pretty useless).
The stone I have is Jamie Oliver's and you'll get them in Arnotts.

MissFlitworth · 23-08-2015 06:43PM

I have a pizza stone, got it in Arnotts (Dublin) for less than €20. Don't use it very often because we use a super hot cast iron skillet (with the wooden handle wrapped in foil) for pizza. I go for skillet over pizza stone because our oven is rubbish so I can get it really hot over a hob before I stick the base in and then I dress it in the pan and hoosh it into the oven. Pizza stone was great when I had a decent oven though

Markcheese · 24-08-2015 04:13PM

homemadecider wrote: »

Folks here that make their own pizzas, do you use a pizza stone?

If yes - where did you get it and do you recommend one

If no - what do you use instead?

Probably way late but... I just put my pizza bases on a well floured ( or semolina) baking tray - then half way through cooking flick the pizza directly onto the wire rack in the oven - always gets a good crisp base-

MissFlitworth · 24-08-2015 06:44PM

That particular 'failing at adult' feeling you get when you open your fridge on Poverty Monday (payday Wednesday) and you have about 50 quids worth of Lidl novelty food items (black olive tapenade, white truffle spray, lemon marmalade, artichoke hearts etc. etc.) but not a solitary thing you could use to make a meal with. I'm going to be spreading lemon marmalade on ham and pretending I'm being paleo.

Markcheese · 24-08-2015 08:53PM

MissFlitworth wrote: »

That particular 'failing at adult' feeling you get when you open your fridge on Poverty Monday (payday Wednesday) and you have about 50 quids worth of Lidl novelty food items (black olive tapenade, white truffle spray, lemon marmalade, artichoke hearts etc. etc.) but not a solitary thing you could use to make a meal with. I'm going to be spreading lemon marmalade on ham and pretending I'm being paleo.

I dunno - tapenade and ham and artichoke hearts - sound very tapas - any rice or pasta floating in the cupboard ?

kylith · 24-08-2015 09:06PM

Pasta, olives, artichoke hearts; whip up a dressing of red wine vinegar, olive oil and dijon and jobs a good 'un.

MissFlitworth · 24-08-2015 09:38PM

Yiz are psychic. We ended up with pasta with olives, tomatoes, artichoke & some smoked ham we had

Might be reduced to lemon marmalade off a spoon for dinner tomorrow night* but tonight we ate well.

*maybe slightly exaggerating for comedic results

Tilly · 25-08-2015 03:48PM

Oh that's a day for a stew\coddle

challengemaster · 25-08-2015 03:50PM

Tilly wrote: »

Oh that's a day for a stew\coddle

https://www.youtube.com/watch?v=tbd4t-ua-WQ

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