The General Chat Thread

homemadecider · 20-09-2015 04:36PM

Dial Hard wrote: »

Have pork fillet medallions defrosted for dinner later. Was planning to do a cassoulet but does anyone have any other suggestions that might tempt me?

I saw this on Smitten Kitchen earlier, it could work. It looks like a take on German schnitzel. http://smittenkitchen.com/blog/2015/03/cornmeal-fried-pork-chops-goat-cheese-smashed-potatoes/

oscarBravo · 20-09-2015 04:55PM

janmaree wrote: »

I had a look on the site, (blackberry whiskey sounds lovely) and came across this:

http://edible-ireland.com/2015/06/09/what-is-ttip-and-what-can-you-do-about-it/

Scary stuff and if it's accurate, what the heck is happening to democracy? Personally, I have enough difficulty trying to shop sensibly and eat healthily by reading labels, etc., and up to now I've relied on our safety legislation (mostly!) but if this comes to pass, can we trust anything "they" say?

Is there going to be a referendum on this before it's carved in stone or are we to have no say at all? Btw, sending messages to MEP's is all very well but if those MEP's haven't been shouting from the rooftops already about this, it doesn't bode well or say much about their effective interest.

Two sides to every story: http://bookshop.europa.eu/en/the-top-10-myths-about-ttip-pbNG0614128/?CatalogCategoryID=bWAKABst3G0AAAEjGocY4e5K

beertons · 20-09-2015 06:43PM

The jam is nice. I should have mashed up the berries a bit. 400g of berries and 400g of sugar. Eeek.

janmaree · 20-09-2015 08:17PM

oscarBravo wrote: »

Two sides to every story: http://bookshop.europa.eu/en/the-top-10-myths-about-ttip-pbNG0614128/?CatalogCategoryID=bWAKABst3G0AAAEjGocY4e5K

Thank you for the link, will read it when it's finished downloading. It's scheduled to take an hour so that will be me out of everyone's hair for the week!

Dial Hard · 21-09-2015 06:12PM

A roasting garlic clove just exploded inside my (formerly) spotlessly clean oven :mad:

I did the whole Oven Pride, left in overnight thing and spent about an hour yesterday cleaning it all out and getting all the trays sparkling clean. And now everything is covered in welded-on garlic bits

Dizzyblonde · 21-09-2015 06:47PM

Isn't it typical? It's like spilling something on the floor after washing it.

Tarzana2 · 21-09-2015 09:28PM

beertons wrote: »

I can't stand apple crumble, but like tart. Can't explain.

The crumble texture just might not be to your taste?

Blackberry pie is gorgeous. Either blackberry on its own or with apple and/or pear.

the beer revolu · 21-09-2015 11:05PM

Dial Hard wrote: »

A roasting garlic clove just exploded inside my (formerly) spotlessly clean oven :mad:

I did the whole Oven Pride, left in overnight thing and spent about an hour yesterday cleaning it all out and getting all the trays sparkling clean. And now everything is covered in welded-on garlic bits

Don't worry. Next time you have a hot oven it will burn and crumble away to a bit of dust.
A spotless oven is an unused oven.

Zelda247 · 22-09-2015 07:50AM

Can you share the recipe for jam please.

StripedBoxers · 22-09-2015 08:29AM

Haven't been posting here much as there's a lot going on so meals have been all over the place and we haven't been varying our meals, so pretty much the same things on rotation, including a few take-away's, hopefully get back into it now and start varying our meals once again.

Over the past week we've had Chinese, omelettes, soup, bacon and cabbage, etc.

Tonight is going to be steaks or steak sandwiches, haven't decided yet.

Was in Lidl over the weekend and picked up their rib eyes with garlic butter and also some flat iron steaks.

Was going to use the flat irons for steak sambos, good or bad idea?

We eat ours medium and rare (he likes his rare, I don't) so would they be better for that, less cooking time, not too tough?

Would appreciate any help as I've never cooked or had those flat irons so not sure about them and cooking.

janmaree · 22-09-2015 08:56AM

We've had the flat irons before but not knowing them, we followed the cooking instructions on the pack to the letter. They were very tasty and quite tender so I guess if you sliced them very thinly for a sandwich they should be OK. I hope it works out for you.

iwantmydinner · 22-09-2015 08:57AM

Re: the flat iron steaks, I've only cooked them once. I got distracted and did mine medium by accident, would have preferred it a bit rarer, and it was a wee bit tough. Just a wee bit, was still a lovely steak.

Dolbert · 22-09-2015 10:07AM

Yeah the flat irons don't suit being cooked anything above medium so it depends on how well done you're talking. Had them medium rare last night with roasted veggies, so good

StripedBoxers · 22-09-2015 10:10AM

Thanks everyone, will do them medium/rare as usual.

the beer revolu · 22-09-2015 10:23AM

I treat the flat irons as I do any other steak.
Always let your steak rest for 10 minutes after cooking.

dibkins · 22-09-2015 10:25AM

Oh, i ment to take mine out of the freezer...no steak tonight then!
I think it says on the lidl packet that they aren't suitable for well done!

tampopo · 23-09-2015 12:03AM

Zelda247 wrote: »

Can you share the recipe for jam please.

howya,

I use equal parts sugar to fruit by weight.

Check over the fruit for spiders and worms and stems that haven't broken off. Give them a bit of a rinse aswell. Then turn the lot into a big pot. An old style pressure cooker is what I use. The liquid from the rinse gives it a bit of fluid to start boiling. Either way, you could throw in a half a cupful of water to get it started.

Anyway, you'll hear it heat up and just give it plenty of stirs to turn it over.

at this stage, (after about 5 mins) add the sugar in stages. Pour some in and give it a stir. Wait a minute or two, pour in some sugar and stir. Wait a minute or two. Pour in some sugar and stir.

When you have all the sugar in and dissolved, bring it to the boil for about 5 minutes and then turn it down to simmer for about 5 minutes. You'll see a kind of sudsy scum form on the top. Keep stirring.

Leaving the heat on, take a saucer and a soup or dessert spoon and scoop out about three spoonfuls onto your saucer and leave it somewhere cool. Usually outside for about five minutes. A couple of minutes. Lift the saucer and tilt it. If the juice starts to set and not be runny, it's done so you can turn off the heat and get ready to pot up.

It's a doddle. Once you do it once, you get the hang of it and figure out your own way of doing it.

have fun!

Loire · 23-09-2015 03:00PM

Re: oil for salads, I tear off a sprig of rosemary (from my ever-growing specimen in the herb garden) and push it into the bottle for a bit of extra flavour.

Loire · 23-09-2015 03:05PM

* Newsflash *

Venison has hit the shelves in the English Market

fiddlechic · 23-09-2015 03:41PM

tampopo wrote: »

howya,

I use equal parts sugar to fruit by weight.

Check over the fruit for spiders and worms and stems that haven't broken off. Give them a bit of a rinse aswell. Then turn the lot into a big pot. An old style pressure cooker is what I use. The liquid from the rinse gives it a bit of fluid to start boiling. Either way, you could throw in a half a cupful of water to get it started.

Anyway, you'll hear it heat up and just give it plenty of stirs to turn it over.

at this stage, (after about 5 mins) add the sugar in stages. Pour some in and give it a stir. Wait a minute or two, pour in some sugar and stir. Wait a minute or two. Pour in some sugar and stir.

When you have all the sugar in and dissolved, bring it to the boil for about 5 minutes and then turn it down to simmer for about 5 minutes. You'll see a kind of sudsy scum form on the top. Keep stirring.

Leaving the heat on, take a saucer and a soup or dessert spoon and scoop out about three spoonfuls onto your saucer and leave it somewhere cool. Usually outside for about five minutes. A couple of minutes. Lift the saucer and tilt it. If the juice starts to set and not be runny, it's done so you can turn off the heat and get ready to pot up.

It's a doddle. Once you do it once, you get the hang of it and figure out your own way of doing it.

have fun!

I don't know about you, but "jam sugar" makes the process foolproof. The pectin just works!

I recently made strawberry fridge jam - it's a bit lighter than normal strawberry jam - so delicious - used this recipe - http://www.theguardian.com/lifeandstyle/2007/jun/16/foodanddrink.shopping1

BaZmO* · 23-09-2015 04:34PM

Loire wrote: »

* Newsflash *

Venison has hit the shelves in the English Market

Poor thing. Is he ok?

beertons · 23-09-2015 06:14PM

Zelda247 wrote: »

Can you share the recipe for jam please.

It was fairly simple. 400g of berries, 400g of sugar, dash of lemon juice. Boil for 15 minutes, then take off heat. Transfer to jars and let cool. Sin é.

tampopo · 23-09-2015 08:45PM

beertons wrote: »

It was fairly simple. 400h of berries, 400g of sugar, dash of lemon juice. Boil for 15 minutes, then take off heat. Transfer to jars and let cool. Sin é.

That's the shortened version of my instructions!!!

If the jam is still too runny on the saucer, scrape it back into the pot and boil for another few minutes and try it again.

A hack I've started recently is, instead of using a ladle to transfer the jam from the pot to the jamjar, I use my 500ml pyrex measuring jug. Job's a good'un.

the beer revolu · 27-09-2015 12:45PM

Why did I never think of this before.
A late night snack from last week : cheese and chorizo on toast:D:D:D

Tarzana2 · 27-09-2015 03:12PM

tampopo wrote: »

A hack I've started recently is, instead of using a ladle to transfer the jam from the pot to the jamjar, I use my 500ml pyrex measuring jug. Job's a good'un.

Would that affect sterility though? Like, you put the ladle back into the hot mixture every time, whereas I presume you are pouring from the pot into the jug?

Gloomtastic! · 27-09-2015 04:43PM

Just picked up a copy of the Silver Spoon Cookbook for €2 at a local church fetê. Don't really use cookbooks that much these days but this one seems jammed with good, simple recipes.

kenco · 27-09-2015 06:47PM

Enjoy!

The Silver Spoon is a great read even if your not cooking. I have had many the 'new' dishes from an afternoons perusing of same.

tampopo · 27-09-2015 09:26PM

Tarzana2 wrote: »

Would that affect sterility though? Like, you put the ladle back into the hot mixture every time, whereas I presume you are pouring from the pot into the jug?

No I dip the jug in the big pot every time...

Tarzana2 · 27-09-2015 10:06PM

tampopo wrote: »

No I dip the jug in the big pot every time...

Oh right, good idea! I use a jug for pancakes rather than ladling. Much handier and less messy.

Whispered · 27-09-2015 10:52PM

What's the story with shop bought bread tasting so sweet lately? Those slimbo things taste like cake, the last few white pans I've had have had a distinctly sugary taste and feel to them and I just made lightly cooked scrambled eggs (free range, organic from my parents place and absolutely delicious) only for them to be ruined by a sweet brown pitta from tesco.

Is it just me?!

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