The General Chat Thread

Loire · 16-10-2015 11:20AM

Dizzyblonde wrote: »

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.

This was the tip I was trying to remember, thank you!

MissFlitworth · 16-10-2015 01:25PM

Dublin based C&Rrs - Asia Market on Drury St have Lao Gan Ma cooking demos and half price Lao Gan Ma rice crack rice seasoning this weekend. Which means food samples.

12112241_1008056942570152_479008127144873683_n.jpg?oh=a51468add7cf9ed99455e1b8a53ca1bd&oe=56C6A807

12112241_1008056942570152_479008127144873683_n.jpg?oh=a51468add7cf9ed99455e1b8a53ca1bd&oe=56C6A807

AmyPL · 16-10-2015 06:02PM

Nooo! Wish I still lived in Dublin, I loved those demos in the Asia Market ;_;

Be warned: those frozen gyoza are delicious. Make sure you have room in your freezer if you go because you will be bringing home a few bags after sampling them

Kovu · 17-10-2015 12:43PM

I just bought a large rib roast of dexter beef.....with bone in. And a ring of black plus a ring of white pudding.
And lamb hearts. And chicken liver. And numerous other cuts. I may need to be removed from the butchers......

Zelda247 · 17-10-2015 01:02PM

AmyPL wrote: »

Nooo! Wish I still lived in Dublin, I loved those demos in the Asia Market ;_;

Be warned: those frozen gyoza are delicious. Make sure you have room in your freezer if you go because you will be bringing home a few bags after sampling them

Wish I still lived in Dublin as well.... sob sob sob.... miss the great variety of markets.

homemadecider · 17-10-2015 04:15PM

It's not my birthday for a month but my husband told me today he's planning to cook a super fancy meal to mark the occasion. He's already planning out his menu and even drawing flow diagrams! The current thinking is scallops and proscuitto for starters; main course will be homemade duck ravioli in three varieties - duck and porcini mushrooms, duck and plum, duck and chestnuts; and to finish a white chocolate and raspberry ricotta cheesecake.

Do you ever have those moments of "Damn, I married SO well!"?!

beertons · 17-10-2015 07:48PM

That might all be talk girl, can he make toast?

homemadecider · 17-10-2015 08:22PM

beertons wrote: »

That might all be talk girl, can he make toast?

Haha! He can make toast - using bread he has made from scratch! He also makes great big fluffy pancakes when I'm still snoozing away in bed. I think I've got a keeper, lads.

Old Perry · 17-10-2015 09:04PM

What do you use a cast iron skillet for? Ive seen one in town reduced for a decent price but am wondering will i get regular use from it?

Gloomtastic! · 17-10-2015 09:52PM

Old Perry wrote: »

What do you use a cast iron skillet for? Ive seen one in town reduced for a decent price but am wondering will i get regular use from it?

Steaks and fujitas. With all the windows open because of the smoke!!

Dizzyblonde · 17-10-2015 10:52PM

homemadecider wrote: »

It's not my birthday for a month but my husband told me today he's planning to cook a super fancy meal to mark the occasion. He's already planning out his menu and even drawing flow diagrams! The current thinking is scallops and proscuitto for starters; main course will be homemade duck ravioli in three varieties - duck and porcini mushrooms, duck and plum, duck and chestnuts; and to finish a white chocolate and raspberry ricotta cheesecake.

Do you ever have those moments of "Damn, I married SO well!"?!

He's a treasure!

When it gets nearer the date post your address and let us know what time to arrive

The Hill Billy · 18-10-2015 08:29AM

homemadecider wrote: »

It's not my birthday for a month but my husband told me today he's planning to cook a super fancy meal to mark the occasion. He's already planning out his menu and even drawing flow diagrams! The current thinking is scallops and proscuitto for starters; main course will be homemade duck ravioli in three varieties - duck and porcini mushrooms, duck and plum, duck and chestnuts; and to finish a white chocolate and raspberry ricotta cheesecake.

Do you ever have those moments of "Damn, I married SO well!"?!

Mrs Billy, is that you?

:pac:

MissFlitworth · 18-10-2015 11:06AM

Old Perry wrote: »

What do you use a cast iron skillet for? Ive seen one in town reduced for a decent price but am wondering will i get regular use from it?

It's the go-to pan in our house. Steaks, any meats we're pan cooking, pizzas (we wrap the handle in foil and use it as our pizza stone), scrambled eggs just there (cleaning a seasoned pan is a joy compared to cleaning any of our stainless steel pans after eggs)..

leahyl · 18-10-2015 11:25AM

Zelda247 wrote: »

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.

OMG I made this too last night! It's delicious and makes loads, dinner for tomorrow sorted anyway!

IvyTheTerrible · 18-10-2015 12:15PM

MissFlitworth wrote: »

It's the go-to pan in our house. Steaks, any meats we're pan cooking, pizzas (we wrap the handle in foil and use it as our pizza stone), scrambled eggs just there (cleaning a seasoned pan is a joy compared to cleaning any of our stainless steel pans after eggs)..

Can you explain seasoning to me? Isn't the pan dirty?

Old Perry · 18-10-2015 12:24PM

MissFlitworth wrote: »

It's the go-to pan in our house. Steaks, any meats we're pan cooking, pizzas (we wrap the handle in foil and use it as our pizza stone), scrambled eggs just there (cleaning a seasoned pan is a joy compared to cleaning any of our stainless steel pans after eggs)..

Cheers for that. Also i cant find a definitive answer online but is safe to use on glass top stove?

the beer revolu · 18-10-2015 02:06PM

Old Perry wrote: »

Cheers for that. Also i cant find a definitive answer online but is safe to use on glass top stove?

Yes. Good on induction too.
You just need to be careful as they are heavy.

I wouldn't be without my cast iron pans for frying meat.

the beer revolu · 18-10-2015 02:10PM

IvyTheTerrible wrote: »

Can you explain seasoning to me? Isn't the pan dirty?

Seasoning is basically burning a thin layer of oil onto the surface. It's like a carbonised non stick coating. You can still wash a seasoned pan - just not too vigorously. The layer builds up and gets better with correct use.

Taboola · 18-10-2015 04:47PM

Has anyone tried purple broccoli? Is it much different from regular broccoli?

the beer revolu · 18-10-2015 05:06PM

Taboola wrote: »

Has anyone tried purple broccoli? Is it much different from regular broccoli?

It's very like tenderstem broccoli.
It's really only the colour that's different.

MissFlitworth · 19-10-2015 08:04AM

IvyTheTerrible wrote: »

Can you explain seasoning to me? Isn't the pan dirty?

the beer revolu wrote: »

Seasoning is basically burning a thin layer of oil onto the surface. It's like a carbonised non stick coating. You can still wash a seasoned pan - just not too vigorously. The layer builds up and gets better with correct use.

This exactly

We clean ours with hot water and a contraption made out of a steel scrubby thing stuck to a brush. And we don't talk about when I first moved in and cleaned the bejaysus out of the seasoned layer with fairy liquid.

rubadub · 19-10-2015 08:26AM

MissFlitworth wrote: »

steel scrubby thing stuck to a brush.

dealz now have 8 stainless steel ribbon scrubbers for 1.49. I remember years ago it cost more than than for just 1, they have become far more popular & cheaper now though, but this is still the cheapest I have seen.

http://www.dealz.ie/premium-stainless-steel-scourers-8-pack

Also in the cleaning section...

Mrs Fox · 20-10-2015 09:52AM

Can someone recommend me somewhere with good value for early bird in Dublin city centre on a Saturday? €20 for 2 course, €23 for 3, there abouts.
I've tried asking in the Dublin city forum, only got one reply for Bull & Castle.

Dizzyblonde · 20-10-2015 09:55AM

Toscana in Dame Street, if you fancy Italian http://www.toscanarestaurant.ie/menu_earlybird.php?menuid=4

Dizzyblonde · 20-10-2015 10:36AM

And Restaurant 101 in Talbot Street

http://www.101talbot.ie/menus/earlybird-menu/

confusticated · 20-10-2015 10:56AM

Making a birthday cake (well, tart) for my sister this week, and the recipe is American.

It calls for heavy cream - is this double cream or normal cream does anyone know? Google has only confused me more!

Kovu · 20-10-2015 10:58AM

confusticated wrote: »

Making a birthday cake (well, tart) for my sister this week, and the recipe is American. It calls for heavy cream - is this double cream or normal cream does anyone know? Google has only confused me more!

It has a higher fat content than whipping/single cream. I'm pretty sure double cream would be the same thing.

Avonmore double cream for example has a fat % of 48 per 100ml http://www.avonmore.ie/our-range/our-products-cream-rice-and-custard/double-cream
Their single cream is 38% fat so should work just as well. Just check the back of the pack before you buy it.

Dolbert · 20-10-2015 11:45AM

Irish single cream has a higher fat content so should do just fine.

Whispered · 20-10-2015 02:12PM

Please tell me the secret to nice potato wedges. Golden and slightly crisp with a soft inside. I'm fed up of sub par wedges. Have a bag of small potatoes here and hoping for delicious wedges and beans for dinner.

20-10-2015 03:06PM

Whispered wrote: »

Please tell me the secret to nice potato wedges. Golden and slightly crisp with a soft inside. I'm fed up of sub par wedges. Have a bag of small potatoes here and hoping for delicious wedges and beans for dinner.

Use a nice fluffy spud, like roosters or maris pipers. A waxy spud won't give you the result you're looking for. Cut into wedges. Par-boil for 5 minutes, then drain well and shake well until slightly rough around the edges.

Melt some solid fat in a hot oven (around 200 Celsius) (I use coconut oil) or a liquid oil if that's all you've got. Season your wedges with loads of garlic powder, salt, pepper and dried green herbs. Toss them in the hot oil and roast, turning once halfway, for 25-35 minutes, until golden on the outside and fluffy inside.

Tip: Don't crowd the pan

The General Chat Thread

Comments