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The General Chat Thread

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Comments

  • #6782
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Have seen a few schools offer courses for men. /shrug Marketing, I guess.

    Italian sounds good, but so do the others.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #6783
    StripedBoxers
    Registered Users, Registered Users 2 Posts: 5,112 ✭✭✭StripedBoxers


    I don't like turkey, well to be honest, I cannot stand it at all. Any turkey I have ever had has been dry and tasteless, its been cooked for hours on end, most times to the point it is nearly stuck to the cooking tray.

    I'm half tempted to give it another try, see if maybe I could like it. Does anyone have any tips/tricks//suggestions/recipes that I could maybe try out?

    I've never in my life cooked a full turkey, so I am completely clueless when it comes to it to be honest! :o


  • #6784
    maryfred
    Closed Accounts Posts: 241 ✭✭maryfred


    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/

    The focus on fish cos I lubs fish,the spices one because I am really getting into using spices more in my everyday cooking. Or the Middle Eastern one, again because of the use of spices and also because it's a cuisine I'm interested in learning more about. No matter what you choose I'm sure you'll enjoy it, it's a lovely present.


  • #6785
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    StripedBoxers wrote: »
    I don't like turkey, well to be honest, I cannot stand it at all. Any turkey I have ever had has been dry and tasteless, its been cooked for hours on end, most times to the point it is nearly stuck to the cooking tray.

    I'm half tempted to give it another try, see if maybe I could like it. Does anyone have any tips/tricks//suggestions/recipes that I could maybe try out?

    I've never in my life cooked a full turkey, so I am completely clueless when it comes to it to be honest! :o

    I hadn't cooked a turkey for more than 30 years, for the same reason. None of us were fans anyway, but this year I decided to give it another try after reading Neven Maguire's recipe for buttermilk brined turkey crown.
    It was a huge success and we've all been converted. We'd never eat the brown meat on turkey so the crown was perfect for us. My turkey crown was just under 3kg in weight so I halved the amount of ingredients in the brine. I put plain butter in under the skin, and after half an hour in the oven I covered the crown with tinfoil and basted it every half hour. It tasted amazing and wasn't a bit dry.


  • #6786
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    I've been using Delia Smith's butter-basted, foil-tented turkey recipe for the last few years and it's been really really good - no dry meat at all. We tend not to have very big birds, maybe 10-12lb, so I think that does make it easier to keep the breast meat moist.

    Another vital thing is a meat thermometer; they are an absolute godsend. Last year the turkey came out of the oven an hour and 15 minutes ahead of time because it had already reached the right temperature, if we'd left it in for the "correct" time, it would have been incinerated.

    Recipe: http://www.deliaonline.com/recipes/cuisine/european/english/traditional-roast-turkey-with-pork-sage-and-onion-stuffing.html


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  • #6787
    foodaholic
    Registered Users, Registered Users 2 Posts: 1,542 ✭✭✭foodaholic


    I always find the turkey is done an hour before the 'timed' method tells you. No wonder so many people complain of having a dry turkey


  • #6788
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    I put butter under the skin last year. That seemed to work well. Tried it again this year with mixed results. Mind you, was also using a turkey bag - it suggested one temperature, the turkey packaging suggested another. I put a good few strips of bacon on the turkey, but didn't open the bag to baste it.

    The ham effort was more successful - honey, mustard and rum glaze, with cloves.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #6789
    L1011
    Registered Users, Registered Users 2 Posts: 74,495 ✭✭✭✭L1011


    Diamond Doll wrote: »
    Don't really get the point of the "mens only" ones though ... seems a bit condescending or something! :confused:

    Dealing with the men who point blank refuse to even try cooking, I'd imagine, of which there are plenty.

    With the near total presence of men as professional chefs and TV chefs I don't know how theres even still men who have the attitude that its a "womans job" to cook for them, but they exist and in large numbers.


  • #6790
    GeneralC
    Closed Accounts Posts: 754 ✭✭✭GeneralC


    I am looking for good sized Chicken, bacon and mushroom pie to fill one man. Pref. with Irish or quality ingredients. Not bothered making them myself. Any suggestions? Tesco do little tiny ones


  • #6791
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    GeneralC wrote: »
    I am looking for good sized Chicken, bacon and mushroom pie to fill one man. Pref. with Irish or quality ingredients. Not bothered making them myself. Any suggestions? Tesco do little tiny ones

    You'll have more luck of you ask in the main Food & Drink forum - in this thread you're more likely to be told how to make them yourself :)


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  • #6792
    GeneralC
    Closed Accounts Posts: 754 ✭✭✭GeneralC


    Dizzyblonde wrote: »
    You'll have more luck of you ask in the main Food & Drink forum - in this thread you're more likely to be told how to make them yourself :)

    Would they be difficult to make from scratch?


  • #6793
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    GeneralC wrote: »
    Would they be difficult to make from scratch?

    Not really. You can buy ready-made pastry in most shops. Cook the chicken, bacon, and mushrooms. The sauce would be the trickiest thing to make; you can google how to make a roux with flour and butter, or you can make a packet sauce instead. Mix filling and sauce, put in dish, top with pastry (which you brush with beaten egg to make nice and shiny brown) or mashed spuds if you prefer and bung in the oven. It's the perfect thing to do when you've some leftover roast chicken to use up.


  • #6794
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    GeneralC wrote: »
    I am looking for good sized Chicken, bacon and mushroom pie to fill one man. Pref. with Irish or quality ingredients. Not bothered making them myself. Any suggestions? Tesco do little tiny ones

    M&S are great for that type of thing.


  • #6795
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    GeneralC wrote: »
    Would they be difficult to make from scratch?

    There's actually a lovely recipe in the Cooking Club http://www.boards.ie/vbulletin/showthread.php?t=2056636094

    It's for a large pie, but you could make individual ones instead and freeze some for later. You can buy little foil pie dishes - and if you wanted you could put pastry both under and over the pies. I think the Cooking Club recipe just has it on top.


  • #6796
    keane2097
    Registered Users, Registered Users 2, Paid Member Posts: 17,867 ✭✭✭✭keane2097


    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/

    Got the same here, looking forward to taking a good look at the options available. Got a voucher for an Italian course in a different place from my sister so was thinking of going for something like the "Cheat’s Guide to Gourmet Cooking" one to maybe pick up a few techniques to elevate my particular brand of mediocre home cooking a bit!


  • #6797
    Whispered
    Registered Users, Registered Users 2 Posts: 14,772 ✭✭✭✭Whispered


    I've always wanted to do a cookery course. Looking forward to seeing how you get on.


  • #6798
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    kylith wrote: »
    Not really. You can buy ready-made pastry in most shops. Cook the chicken, bacon, and mushrooms. The sauce would be the trickiest thing to make; ...
    What I usually do is cook the chicken, ham + whatever in some butter (since that's going in the sauce anyhow) then sprinkle a tbsp or two of flour over the top and cook it through to form a roux that's mixed in with all the ingredients. Then gradually add chicken stock and/or milk to create the sauce. Add as much as you like to get the required thickness. Saves dirtying an extra saucepan for the sauce :D


  • #6799
    keane2097
    Registered Users, Registered Users 2, Paid Member Posts: 17,867 ✭✭✭✭keane2097


    Holy ****. Just realised I have both cooked chicken and ham in the fridge - surely tonight is the night for my first ever dabble with pastry to make a pie!


  • #6800
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    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/

    Taste of the Middle East!

    What a lovely present :)


  • #6801
    Whispered
    Registered Users, Registered Users 2 Posts: 14,772 ✭✭✭✭Whispered


    Hey has anybody been watching frankenfood? I just watched one this evening on sky.go. pretty interesting.

    I got a kg of oxtails to do in the slow cooker for the husband and baby. I assume you cook them bone in?
    I can't use pre mixed packet due to salt content so was thinking of browning off the beef in the pan, then quick veg sautee in the same pan (mushroom, onion, carrot and celery). Mix a bit of flour into the left over juices, add in low salt veg stock cube, garlic granules, thyme, parsley (any other herbs go well in a stew? I have rosemary, paprika, chilli etc as well as cinnamon sticks, star anise, nutmeg), pepper and a tin of plum tomatoes. Bung into slow cooker for 8 hours. Would that work? I'm sure there is probably a recipe but I won't get to the shop so have to make do with the ingredients I have here.

    Would it be better with mash or potato chunks cooked in the stew?


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  • #6802
    Avada
    Closed Accounts Posts: 3,411 ✭✭✭Avada


    Whispered wrote: »
    Hey has anybody been watching frankenfood? I just watched one this evening on sky.go. pretty interesting.

    I got a kg of oxtails to do in the slow cooker for the husband and baby. I assume you cook them bone in?
    I can't use pre mixed packet due to salt content so was thinking of browning off the beef in the pan, then quick veg sautee in the same pan (mushroom, onion, carrot and celery). Mix a bit of flour into the left over juices, add in low salt veg stock cube, garlic granules, thyme, parsley (any other herbs go well in a stew? I have rosemary, paprika, chilli etc as well as cinnamon sticks, star anise, nutmeg), pepper and a tin of plum tomatoes. Bung into slow cooker for 8 hours. Would that work? I'm sure there is probably a recipe but I won't get to the shop so have to make do with the ingredients I have here.

    Would it be better with mash or potato chunks cooked in the stew?

    That sounds lovely. I'd use beef stock if you can though. Also I'd serve with mash, potatoes never turn out right for me in the slow cooker.


  • #6803
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    There is a horrendous apache pizza ad out with some ripoff music of one or more songs.

    While looking for it I found their own youtube channel shows what seem more like staff instructional videos they should be hiding.

    This is their "freshly baked warm cookie" as described on the menu, looks like yer man is actually smirking with the frozen cookie
    https://www.youtube.com/watch?v=31jpagkP0lQ


    the apache burger is also a frozen precooked pattie. The last frames show a burger which looks nothing like what they just slapped together.
    https://www.youtube.com/watch?v=IYviEVbB8Zc


    While the "tacozony" is interesting and something I might try at home
    https://www.youtube.com/watch?v=Ge99wQNhCVs


    this shows the stuffed crust and how they widen out the dough, without the fancy air spinning you usually see in films
    https://www.youtube.com/watch?v=cVcIsOQ_tnY


    Another showed a wrap which they microwaved to make it more pliable, which I do myself, but still seems they are disclosing staff videos. Burger king also openly microwave some burgers (to melt cheese I think) but I doubt they show it on official youtube videos.


  • #6804
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    ^^^^

    Oh god. God bless whoever thought putting that online was a good idea. I especially like the stripy, precooked burger heading into the pizza oven. And the 'slap...slap...slap... here's a burnt cookie' cookie prep.

    I've done my fast food time, there's definitely some stuff that's not cute & adorable and that you don't want to spoil the magic of for customers. Be like me filming my chicken breading days complete with narration of 'an have a little check into the rib cage of the chicken there, make sure there's no random guts clinging on, wha..', 'and now we're going to clean all the accumulated chicken bits out of the end of the henny penny, watch your eyes...' etc.


  • #6805
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Mmmmmm premium. Just could not stop salivating when the man poked it with his blue rubber glove and gave wishy washy cooking times.

    https://www.youtube.com/watch?v=pnXaH9EI80M


  • #6806
    Queenalocin
    Registered Users, Registered Users 2 Posts: 175 ✭✭Queenalocin


    Avada wrote: »
    That sounds lovely. I'd use beef stock if you can though. Also I'd serve with mash, potatoes never turn out right for me in the slow cooker.
    I would cook potato chunks in stew, cut them up small and put them in under everything else so they cook through.
    I usually cook half potatoes in slow cooker and leave rest for mash - best of both worlds!:)


  • #6807
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    MissFlitworth wrote: »
    Mmmmmm premium.
    hahaha, wonder what the bog standard one is like!

    I didn't spot the "load more" option earlier, it shows frozen kebab meat slices. In fairness there is nothing to be totally ashamed of in the videos, and I enjoy seeing how stuff is really done in takeaways. It can show tricks but also how to do stuff with little skill.

    This one shows a "super thin crust"

    https://www.youtube.com/watch?v=ER5kxjiKNWo


    Many want to mimic takeaways for kids, or themselves. There are easy ways of mimicing some things, like wrapping burgers to make the bun steam from the bun, this can be done by putting a bowl or plate over them, or putting a bunned burger in a plastic bag, or wrapping in greaseproof paper like some are. Same with chips, I prefer "sweated" chipper chips.


  • #6808
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Ah yeah, nothing to be embarrassed about for them, not like there's a 'how to rescue floor pizza' video. Just makes all the non-pizza food look really grim!


  • #6809
    Whispered
    Registered Users, Registered Users 2 Posts: 14,772 ✭✭✭✭Whispered


    Slow cooker oxtail stew in. I put a bit of rosemary (dried) in and it may have been a mistake!

    What is the yellow stuff he's stretching the pizza dough in, in the above videos?


  • #6810
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    It's probably semolina or polenta, stops dough sticking to counter and adds to crispiness upon baking :)


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  • #6811
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    Whispered wrote: »
    What is the yellow stuff he's stretching the pizza dough in, in the above videos?
    In other videos he was calling it simply "maize".

    Usually I hear of semolina being used as MissFlitworth said, so it could be maize/corn based semolina rather than wheat. On other sites I see people talking of using cornmeal.

    I wondered if coarse rice flour would do and see some say it is ok. I made some coarse rice flour by just sticking rice in a blender.


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