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The General Chat Thread

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Comments

  • #6452
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Had planned on making chicken pasta with homemade pesto last night. As I was out of meat from the weekend I went to Tesco and bought 2 chicken fillets from the meat counter. Got home, opened the bag and they were gone off. They weren't even 50/50, they were gone proper. Not cool Tesco Wilton!

    Jackie Lennox came to the rescue though!


  • #6453
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    Having a complete brain freeze here. What do you call the grain like food you put into a saucey dish that thickens it up. Like lentils but not. A bigger version of cous cous.


  • #6454
    oscarBravo
    Technology & Internet Moderators Posts: 28,863 Mod ✭✭✭✭oscarBravo


    Bulgur wheat?


  • #6455
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    Pearl barley?


  • #6456
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Semolina? Giant Cous Cous.

    Polenta?


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  • #6457
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I use pearl barley.


  • #6458
    dibkins
    Registered Users, Registered Users 2 Posts: 594 ✭✭✭dibkins


    beertons wrote: »
    A bigger version of cous cous.


    cous cous?


  • #6459
    Neyite
    Registered Users, Registered Users 2 Posts: 25,946 ✭✭✭✭Neyite


    heldel00 wrote: »
    Would either of these be any good for purée ing baby dinners?

    Brilliant actually. I've the Breville one which is far cheaper than a nutribullet, but I love the way it all gets done in the beaker then just swap the lid. I use mine for pureeing all sorts of stuff and it's far better than the stupid Tommee Tippee contraption that I bought in the throes of hormonal motherhood. I wish I'd had one of these for weaning. I do my curry pastes in them too so they cope with harder items like raw carrot or lemongrass stalks perfectly too.


  • #6460
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    Pearl barley. Yes. Thanks.


  • #6461
    clever user name
    Registered Users, Registered Users 2 Posts: 537 ✭✭✭clever user name


    I have a craving for pizza and want to make some. Unfortunately I don't have an oven, they're pretty much non-existent here. I checked online and it seems you can make pizza in a frying pan...anybody tried it?

    Here's an example: http://www.standard.co.uk/lifestyle/foodanddrink/how-to-make-a-pizza-in-a-frying-pan-with-the-pizza-pilgrims-10123648.html

    There is one place here that serves pizza, but its awful!


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  • #6462
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    clever user name wrote: »
    I have a craving for pizza and want to make some. Unfortunately I don't have an oven, they're pretty much non-existent here. I checked online and it seems you can make pizza in a frying pan...anybody tried it?

    Here's an example: http://www.standard.co.uk/lifestyle/foodanddrink/how-to-make-a-pizza-in-a-frying-pan-with-the-pizza-pilgrims-10123648.html

    There is one place here that serves pizza, but its awful!

    I've seen people make pizza using a frying pan and a grill. Basically you cook the base in the pan on the hob, then you add the toppings and stick it under the grill to cook them. 'Tis grand.


  • #6463
    clever user name
    Registered Users, Registered Users 2 Posts: 537 ✭✭✭clever user name


    kylith wrote: »
    I've seen people make pizza using a frying pan and a grill. Basically you cook the base in the pan on the hob, then you add the toppings and stick it under the grill to cook them. 'Tis grand.

    Cheers, might as well give it a go!!


  • #6464
    Zelda247
    Registered Users, Registered Users 2 Posts: 1,157 ✭✭✭Zelda247


    Help!.... has anyone got a fail proof one pot chicken recipe, something that simmers for about an hour or so would be perfect....not too spicy would be as person I have invited to dinner does not like spicy... need to do a separate veggie dish so think I might do a veg chilli...


  • #6465
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    Check out the many chicken dishes in The Cooking Club.


  • #6466
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    I just saw this on the main page.

    So, if you fancy sharing your fave breakfast recipe over there you may be in with a chance to win an Udo's hamper worth €100.

    tHB


  • #6467
    Kovu
    Closed Accounts Posts: 14,241 ✭✭✭✭Kovu


    The Hill Billy wrote: »
    I just saw this on the main page.

    So, if you fancy sharing your fave breakfast recipe over there you may be in with a chance to win an Udo's hamper worth €100.

    tHB

    Anything Mrs Fox cooks...... :pac::D


  • #6468
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Kovu wrote: »
    Anything Mrs Fox cooks...... :pac::D

    Aawe shucks :)
    I'll definitely enter. Closing date November 20th, plenty of time.


  • #6469
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Can anyone recommend a way to get a nice, even, slim layer of mash on a Cottage Pie? I know someone here mentioned how before. Anytime I do it I get an inch of mash!

    Thanks,
    Loire.


  • #6470
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    I seem to remember someone mentioning that the mash should be cooled before it is added. Maybe create a layer of mash to your desired thickness on a sheet of greaseproof paper & stick it in the fridge. When it is cooled & quite solid - slide it off onto the top of the pie mixture?


  • #6471
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Mrs Fox wrote: »
    Aawe shucks :)
    I'll definitely enter. Closing date November 20th, plenty of time.

    If anyone can do it, you can Mrs F :)


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  • #6472
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Hello new multiseed baguette from Lidl. What a delightful bread item you are. So heavy & crusty I could potentially kill someone with you.

    giphy.gif


  • #6473
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Loire wrote: »
    Can anyone recommend a way to get a nice, even, slim layer of mash on a Cottage Pie? I know someone here mentioned how before. Anytime I do it I get an inch of mash!

    Thanks,
    Loire.

    I suppose the best way of getting a thin layer would be to pipe it, but what's wrong with an inch of mash? ;)

    I was making a fish pie yesterday and it was quite runny. To stop the mash sinking I got a desert spoon and scooped small spoonfuls across the top. Then I forked the little mounds together to form a thinnish layer - about a half an inch.


  • #6474
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Gloomtastic! wrote: »
    I suppose the best way of getting a thin layer would be to pipe it, but what's wrong with an inch of mash? ;)

    Yeah, I don't mind the thickness, it's just that mine usually end up very uneven - some parts thicker that others. I'll try rolling it on to greeceproof paper as see how we go.

    That time of year again anyway for cottage pies, stews, casseroles etc so I'm happy!


  • #6475
    Zelda247
    Registered Users, Registered Users 2 Posts: 1,157 ✭✭✭Zelda247


    I made a lovely cottage pie yesterday from the BBC Food website, don't know how to link but its on the website, I always use the recipe and its perfect.


  • #6476
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,039 ✭✭✭✭the beer revolu


    Gloomtastic! wrote: »
    I suppose the best way of getting a thin layer would be to pipe it, but what's wrong with an inch of mash? ;)
    .

    +1
    Piping it is the way to go if you want it even.
    Don't let it cool too much, though, or you'll never pipe it.


  • #6477
    foodaholic
    Registered Users, Registered Users 2 Posts: 1,542 ✭✭✭foodaholic


    Loire wrote: »
    Can anyone recommend a way to get a nice, even, slim layer of mash on a Cottage Pie? I know someone here mentioned how before. Anytime I do it I get an inch of mash!

    Thanks,
    Loire.

    Have you a potato ricer ? Rice the potato on top you get a light and crispy topping


  • #6478
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I find it much easier to spread the mash onto a cottage pie if the meat part is cold because then it's more solid. With the meat hot you'd have to put hundreds of tiny blobs of mash on unless you were going to pipe it.


  • #6479
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Was thinking of making something from the Cooking Club for a 21st, but perhaps not since there'll already be cake there.

    Heard a Halloween themed ad/customer announcement in Super Valu. Didn't know whether to laugh or cringe. :o

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #6480
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Thanks to The Hill Billy for updating the cooking club's category. Hope you didn't stay up too late for it, because...


    IMG_20151015_162757_zpsoyjatfrp_edit_1444922937996_zpsc550e3vo.jpg



    :D:D:D


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  • #6481
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    Mrs 'Eagle-eye' Fox! :)

    Sorted.


This discussion has been closed.
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