The General Chat Thread

dee_mc · 17-12-2015 12:51AM

Whispered wrote: »

I have 500ml of cream to use by 18th. Only two people. I'd rather not waste it so any ideas please?

Whip it with icing sugar and vanilla extract, spread about an inch thick on a baking sheet and freeze. Then cut shapes out of it using a cookie cutter and use in hot chocolate and boozy coffees over Christmas. Heard someone talking about it today, apparently it's a Pinterest thing and can involve edible glitter

:eek:

Whispered · 17-12-2015 10:24AM

TeletextPear wrote: »

Theres a great recipe** in the cooking club for a potato gratin that uses lots of cream.

**Disclaimer: yes, it's my recipe

Will do this. I love potato gratin, but it usually splits on me! Will find it hard to get the cheese locally so might have to do with a cheddar and maybe add more.

dee_mc wrote: »

Whip it with icing sugar and vanilla extract, spread about an inch thick on a baking sheet and freeze. Then cut shapes out of it using a cookie cutter and use in hot chocolate and boozy coffees over Christmas. Heard someone talking about it today, apparently it's a Pinterest thing and can involve edible glitter :eek:

I have edible glitter :eek:

I've gone from "how do I use up ALL this cream" to "just popping down to the shop to get cream"

Merkin · 20-12-2015 12:13PM

I know this may be complete sacrilege to some but have gone off Nigella. I've caught a few snippets of her most recent show and she doesn't actually bother her arse with much cooking. It's all food assembly, much of it quite basic too. I do love her fairy lights though.

StripedBoxers · 20-12-2015 01:12PM

Hey all,

Looking for some tips/advice on how to cool down a bolognase I recently made.

I put in too many chilli flakes and now the bolognase isn't edible, its way too spicy.

Is there any way I can tone down the heat so it is edible? I have a tub of fresh cream, would that help at all?

I know before when I made a spicy pasta I made a second, plain batch and mixed them together but it didn't help with the spiciness so I don't think it would work with this?

Would appreciate any help at all, thanks in advance

sdp · 21-12-2015 05:59AM

StripedBoxers wrote: »

Hey all,

Looking for some tips/advice on how to cool down a bolognase I recently made.

I put in too many chilli flakes and now the bolognase isn't edible, its way too spicy.

Is there any way I can tone down the heat so it is edible? I have a tub of fresh cream, would that help at all?

I know before when I made a spicy pasta I made a second, plain batch and mixed them together but it didn't help with the spiciness so I don't think it would work with this?

Would appreciate any help at all, thanks in advance

I've used potato before, peel and cube a couple and mix them in. Leave them in until they’re cooked through, then remove, Also good if to much salt is added, tin of tomatoes, cream , sugar vinegar, lemon also help a bit,
but hard to keep the taste right

Loire · 21-12-2015 09:11AM

Hi all,

There's a great little restaurant in Cork called Fenn's Quay. We had our Xmas party there last week and the food was normal for Fenn's Quay, in that it was great and not the usual rubbish a lot of places dish out for Xmas parties. Anyway, for starter I had cured salmon in beetroot. It was divine. I was passing the restaurant yesterday and decided to pop in and ask them would they mind giving me a few tips as I wouldn't mind having a go myself for Xmas morning. The chef came out and spent 10 minutes with me going through it, and even wrote down the recipe with the amounts of each ingredients for a family portion. It was great! I've been there a few times in the past and would highly recommend it to anyone living in Cork or visiting.

Loire.

BaZmO* · 21-12-2015 09:19AM

Loire wrote: »

Hi all,

There's a great little restaurant in Cork called Fenn's Quay. We had our Xmas party there last week and the food was normal for Fenn's Quay, in that it was great and not the usual rubbish a lot of places dish out for Xmas parties. Anyway, for starter I had cured salmon in beetroot. It was divine. I was passing the restaurant yesterday and decided to pop in and ask them would they mind giving me a few tips as I wouldn't mind having a go myself for Xmas morning. The chef came out and spent 10 minutes with me going through it, and even wrote down the recipe with the amounts of each ingredients for a family portion. It was great! I've been there a few times in the past and would highly recommend it to anyone living in Cork or visiting.

Loire.

I love when Chefs take the time to do stuff like that. I was on holidays in Portugal last year and I had some dish in a lovely small family restaurant (it had one of the best reviews on Tripadvisor), and I asked the waiter/owner what was in the dish I was eating as it was lovely. He went into the kitchen and got the chef to come out to me and gave me step by step instructions on how to recreate the dish. It was a really nice touch.

21-12-2015 09:33AM

BaZmO* wrote: »

I love when Chefs take the time to do stuff like that. I was on holidays in Portugal last year and I had some dish in a lovely small family restaurant (it had one of the best reviews on Tripadvisor), and I asked the waiter/owner what was in the dish I was eating as it was lovely. He went into the kitchen and got the chef to come out to me and gave me step by step instructions on how to recreate the dish. It was a really nice touch.

I don't know why, but this is ringing bells for me. Was it a little restaurant in Lagos?

BaZmO* · 21-12-2015 09:37AM

Mystery Egg wrote: »

I don't know why, but this is ringing bells for me. Was it a little restaurant in Lagos?

No it was a bit further west, Praia Da Luz.

Diamond Doll · 21-12-2015 09:08PM

StripedBoxers wrote: »

Hey all,

Looking for some tips/advice on how to cool down a bolognase I recently made.

I put in too many chilli flakes and now the bolognase isn't edible, its way too spicy.

Is there any way I can tone down the heat so it is edible? I have a tub of fresh cream, would that help at all?

I know before when I made a spicy pasta I made a second, plain batch and mixed them together but it didn't help with the spiciness so I don't think it would work with this?

Would appreciate any help at all, thanks in advance

I'd probably use Philadelphia Light (for some reason, it works way better in cooking than regular Philadelphia!) It works very well if I'm making a spicy meal but want to make it milder for my toddler. Creme fraiche would probably work well too.

Stheno · 23-12-2015 12:20AM

Am I right in thinking that American corn starch is cornflour?

dee_mc · 23-12-2015 12:33AM

Stheno wrote:

Am I right in thinking that American corn starch is cornflour?

Yep
What we call cornflour, they call cornstarch
And what they call cornflour, I think we call cornmeal
Yet purportedly we all speak the same language!

Stheno · 23-12-2015 12:35AM

dee_mc wrote: »

Yep
What we call cornflour, they call cornstarch
And what they call cornflour, I think we call cornmeal
Yet purportedly we all speak the same language!

Thank you, planning on making cornbread for the OHs daughter to see how she likes it

Ah in the area I work in, they publish everything in american english, the spelling is completely different!

kylith · 23-12-2015 10:35AM

Bought myself an early Christmas present of a spiral cutter yesterday. Time for courgetti!

The Black Oil · 23-12-2015 11:47AM

Didn't wear gloves when cleaning the oven. Time to break out the Neutrogena.

BaZmO* · 23-12-2015 11:53AM

The Black Oil wrote: »

Didn't wear gloves when cleaning the oven. Time to break out the Neutrogena.

:eek: I hope you weren't using one of those really caustic oven cleaners? You could do serious damage to your hands if you weren't using gloves.

The Black Oil · 23-12-2015 11:57AM

Oven Pride.

BaZmO* · 23-12-2015 12:01PM

The Black Oil wrote: »

Oven Pride.

Ouch. Active ingredient is caustic soda/sodium hydroxide.

Diamond Doll · 23-12-2015 06:35PM

kylith wrote: »

Bought myself an early Christmas present of a spiral cutter yesterday. Time for courgetti!

Oooooh I've been wanting one of those for ages! Where did you get it and how much, and let me know if it's any good!

Triboro · 24-12-2015 09:14AM

What's the best option to defrost a 4.5 kg turkey?
Think it's supposed to be done in the fridge but space is fairly limited there!! Any other ideas?

kylith · 24-12-2015 09:47AM

Diamond Doll wrote: »

Oooooh I've been wanting one of those for ages! Where did you get it and how much, and let me know if it's any good!

I got it in Stock for €15. It looks like a pencil topper! It made courgette noodles no problem, but I haven't tried it with anything harder

24-12-2015 10:54AM

Triboro wrote: »

What's the best option to defrost a 4.5 kg turkey?
Think it's supposed to be done in the fridge but space is fairly limited there!! Any other ideas?

In a bucket of cold water, or in the bath. I'm defrosting mine in a picnic cooler with two ice packs in it. I checked the temp in there and it's 5 degrees so I'm happy with that. Get defrosting asap tho!

Triboro · 24-12-2015 11:15AM

Mystery Egg wrote: »

In a bucket of cold water, or in the bath. I'm defrosting mine in a picnic cooler with two ice packs in it. I checked the temp in there and it's 5 degrees so I'm happy with that. Get defrosting asap tho!

Grand job, have one of those coolers,thanks very much.

rubadub · 24-12-2015 11:22AM

Triboro wrote: »

Grand job, have one of those coolers,thanks very much.

You can give it a stir every couple of hours, or more frequent at the start, as the water up against it will be colder, it could even form a layer of ice around itself if the turkey was very cold.

Triboro · 24-12-2015 02:11PM

rubadub wrote: »

You can give it a stir every couple of hours, or more frequent at the start, as the water up against it will be colder, it could even form a layer of ice around itself if the turkey was very cold.

Sound,yeah went in the cooler frozen @ 11.30am so fingers crossed! Thanks.

Kat1170 · 24-12-2015 02:46PM

I'd change the water regularly, as it cools it will slow down the defrosting of the turkey.

Also as it defrosts you could semi-butterfly it to speed up the process. You can tie it back to shape for roasting.

Merkin · 24-12-2015 03:05PM

Just a gentle reminder chaps, try and steer clear of food safety tips. All our Foodie posters are precious so we'd like to keep you all alive and well over the festive season. Please refer to Food Safety Authority for any advice re defrosting etc.

Cedrus · 24-12-2015 08:41PM

https://www.fsai.ie/faq/domestic.html

Gloomtastic! · 26-12-2015 08:45AM

Got a voucher from the beautiful Mrs G! For a one day Cooking Class. Still can't decide which one to choose though. Which one would you go on?

http://www.dublincookeryschool.ie/product-category/one-day/

Diamond Doll · 26-12-2015 10:28AM

Gloomtastic! wrote: »

Got a voucher from the beautiful Mrs G! For a one day Cooking Class. Still can't decide which one to choose though. Which one would you go on?

http://www.dublincookeryschool.ie/product-category/one-day/

Ooooh what an amazing present! I think I'd definitely go for the Italian one. Although the Breadmaking and Cheats Guide to Gourmet Cooking would be very tempting too! Enjoy it.

Don't really get the point of the "mens only" ones though ... seems a bit condescending or something!

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