The General Chat Thread

oscarBravo · 04-12-2015 03:09PM

Anyone who likes - or thinks they might fancy - a wholemeal rye bread might want to check out Ikea's Brödmix Flerkorn. Her Indoors stocks up whenever we visit, as it's reminiscent of the rugbrød she knows and loves from home.

The Hill Billy · 04-12-2015 03:31PM

Sprout-smuggling schoolkid shennanigans.

rubadub · 04-12-2015 04:13PM

Alun · 04-12-2015 04:15PM

Poor little sprouts, nobody loves them ...

https://www.youtube.com/watch?v=XnoxGr_sTz4

BaZmO* · 04-12-2015 04:18PM

On the subject of Rye Bread, I've made this one a good few times and it goes down well.

Dizzyblonde · 04-12-2015 04:26PM

Mrs Fox · 04-12-2015 06:42PM

Aaaah poor sprouts.. I love them and Christmas dinner isn't Christmas dinner without them. They're best roasted in hot oven with oil and sea salt. Kapowwwww!

The Black Oil · 04-12-2015 07:31PM

https://twitter.com/MeBeBecki/status/672518569452793856

In preparation for the month ahead..

BaZmO* · 04-12-2015 08:03PM

Apparently today is the day that people use the excuse of, "Ah sure it's Christmas!" to have that extra helping of whatever you're having yourself.

Already heard two different people say that in work today!

Kovu · 04-12-2015 08:11PM

I bought one of those huge blocks of prosciutto di parma in Lidl today. Nobody else in my family eats it

Kat1170 · 04-12-2015 09:45PM

BaZmO* wrote: »

Apparently from today till the end of January people are allowed use the excuse of, "Ah sure it's Christmas!" to have that extra helping of whatever you're having yourself.

Already heard two different people say that in work today!

FTFY

:D:D:D

tickingclock · 04-12-2015 09:57PM

Alun wrote: »

Poor little sprouts, nobody loves them ...

https://www.youtube.com/watch?v=XnoxGr_sTz4

I do. I adore them. The old fashioned way cooked in ham water. They are amazing!!

kylith · 04-12-2015 11:59PM

I can't remember who said it but they were right: sprouts are farts clothed in substance.

B0jangles · 06-12-2015 02:03PM

If by any chance any of you are at the Design and Crafts fair in the RDS today, look out for Carrick Cottage dips in the food hall - they sell dry mixes for a whole pile of dips that you just make up into a sauce with mayo/yoghurt/formage frais, or with oil for a marinade.

I got one sachet of their Rogan Josh mix on thursday and it was so damn good I went back in just now and got the whole set because it is currently on super-special offer; normally they are 3.50 each or 3 for 10 euro, but right now they are selling the whole 15 sachet set in a gift box for 15 euro!!!

So so good, and apparently each sachet makes about 6 200g tubs of dip once you mix in your base.

Also gluten free!

Edit: God, I really sound like I've been paid to talk them up don't I?

catho_monster · 07-12-2015 08:13AM

I was making Dan Lepards hot chocolate fudge sauce for hampers yesterday and it split (for the first time ever, and I've made more batches than I can count). I think I probably misweighed the butter.

Anyway, I'm thinking of making brownies with it but I'm still learning how to do makey-uppey recipes.

I've googled and what I'm thinking is to add eggs, flour and baking powder to the chocolate sauce. There's so much sugar and butter and chocolate already in the sauce, it seems ridiculous to me to add more?

Do ye think that would work?

http://www.theguardian.com/lifeandstyle/2012/nov/30/dan-lepard-edible-christmas-gift-recipes

Faith · 07-12-2015 04:34PM

It's worth a try. I'd use two eggs, maybe a teaspoon of baking powder, and I'd start with about 125g of flour. Add more if needed. Let us know how it works out!

The Black Oil · 07-12-2015 08:36PM

Any cous cous experts on here?

Faith · 07-12-2015 09:23PM

What's your question?

foodaholic · 07-12-2015 09:41PM

The Black Oil wrote: »

Any cous cous experts on here?

Had it for dinner today

The Black Oil · 07-12-2015 10:03PM

Doing enough for 10 people, without it being...I don't know what the word is. Too dry?

pampootie · 07-12-2015 10:12PM

I'm no help on the cous cous front I'm afraid! Came to ask another question-how do you safely dispose of old knives? Bought a shiny new set, my old ones need binning but I don't want to just chuck them in the bin, I have an image of the waste collectors losing fingers!

Kovu · 07-12-2015 10:14PM

pampootie wrote: »

I'm no help on the cous cous front I'm afraid! Came to ask another question-how do you safely dispose of old knives? Bought a shiny new set, my old ones need binning but I don't want to just chuck them in the bin, I have an image of the waste collectors losing fingers!

We use them for opening bales

You could donate them to a second hand shop if a set?

foodaholic · 07-12-2015 10:23PM

The Black Oil wrote: »

Doing enough for 10 people, without it being...I don't know what the word is. Too dry?

i just cover it with hot stock about 1-2 inches over it in a bowl or pot. Put lid on and leave.

If I'm having it as a salad I'd add Extra Virgin olive oil and a bit of white wine vinegar before adding the stock. And what ever spices I want eg cumin ect.

What are you serving it with

pampootie · 07-12-2015 10:24PM

Kovu wrote: »

We use them for opening bales

You could donate them to a second hand shop if a set?

Ah they're fairly poor quality to be honest, I don't know if a second hand shop would want them! And I've no bales...

oscarBravo · 07-12-2015 10:38PM

pampootie wrote: »

I'm no help on the cous cous front I'm afraid! Came to ask another question-how do you safely dispose of old knives? Bought a shiny new set, my old ones need binning but I don't want to just chuck them in the bin, I have an image of the waste collectors losing fingers!

If you have a file, or even some coarse sandpaper, run the blades over the abrasive surface as if you were trying to cut it. A couple of strokes should leave them seriously blunt.

You could also wrap the blades in masking tape or even sellotape.

08-12-2015 09:14AM

The Black Oil wrote: »

Doing enough for 10 people, without it being...I don't know what the word is. Too dry?

The trick with light fluffy couscous that doesn't dry out is (a) pouring some melted butter in the bowl before adding the couscous and boiling water and (b) dressing it well afterwards. A nice dressing is yoghurt, olive oil, lemon juice, salt, pepper and curry powder. Throw in a handful of raisins and a handful of flaked almonds and you're sailing.

Alun · 08-12-2015 10:10AM

I always use equal volumes of couscous and liquid (water or stock) and it always comes out fine. I find a coffee mug full makes two good sized portions.

As Mystery Egg says, you need to add some fat, i.e. oil or butter, to it to prevent it sticking together making it much more difficult to fluff up after soaking.

GeneralC · 08-12-2015 10:45AM

Any tips on making quick-ish baked jacket potatoes? Mine seem to take forever in the oven and they never come out right! My mum is going mad because the oven is on for so long making them!

08-12-2015 11:02AM

I find the only shortcut with baked potatoes is the microwave. Prick the potatoes allover, wrap each one individually in a paper towel and microwave on high for 2-6 minutes, depending on the size, until tender. You can then unwrap, rub with oil and salt and crisp them up in the oven for 10-15 minutes if you like.

If you do them in the oven, they take about 75 mins I find.

Gloomtastic! · 08-12-2015 12:01PM

GeneralC wrote: »

Any tips on making quick-ish baked jacket potatoes? Mine seem to take forever in the oven and they never come out right! My mum is going mad because the oven is on for so long making them!

Aldi have frozen baked potatoes that you microwave. Had them a few times and they're fine.

If you want quicker baked potatoes then microwave them for a few minutes to cook the insides and then bake them in a hot oven to crispen the skins.

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