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The General Chat Thread

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Comments

  • #6872
    Nekarsulm
    Registered Users, Registered Users 2 Posts: 11,292 ✭✭✭✭Nekarsulm


    Now yer Veg. importer man is out of jail he should start to bring in the good stuff again....... :D


  • #6873
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Has anyone tried this cook-in-bag chicken? I thought it's strange that it's not seasoned with at least salt and pepper.


    WP_20160119_003_zpsnax3hgtw.jpg


  • #6874
    Cedrus
    Registered Users, Registered Users 2 Posts: 1,429 ✭✭✭Cedrus


    rubadub wrote: »
    Got garlic in supervalu with very little taste, I have heard of this complaint before. Is there a particular origin which is stronger tasting, or get it in a particular shops, like Asian or East European ones.

    I find that the Chinese garlic is very bland, French or Spanish garlic is far tastier.
    Like onions it needs to be dried after picking but after that, the fresher garlic is the better it'll be. I buy a dozen bulbs, peel and mince them, then freeze them in ice cube trays (not the G&T ones). They are fine like that for most things but I keep a couple of bulbs for stir fries and the like.

    I wonder if the mouldy Spanish garlic mentioned above is more to do with last autumns weather, it wasn't ideal for harvesting.


  • #6875
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    I find purple garlic (I don't know the name of the variety, but it's bigger and has purpley white skin) is excellent. I get some from a grower over here, it takes months to go off!


  • #6876
    TeletextPear
    Registered Users, Registered Users 2 Posts: 2,413 ✭✭✭TeletextPear


    Mrs Fox wrote: »
    Has anyone tried this cook-in-bag chicken? I thought it's strange that it's not seasoned

    I haven't tried that brand but Moy Park has two seasoned varieties of cook in the bag chickens and they're lovely. So handy too, pop in the oven for 90 minutes and it's ready.


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  • #6877
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    TeletextPear wrote: »
    I haven't tried that brand but Moy Park has two seasoned varieties of cook in the bag chickens and they're lovely. So handy too, pop in the oven for 90 minutes and it's ready.

    Yes, I've tried the extra tasty moy park. But I'm trying to figure whether Manor Farm is actually trying to promote the taste of chicken itself without any seasoning, or was it a fluke?


  • #6878
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Had to get by a captcha screen with an 'identify all the cactuses in this image' thing to get back onto boards - they made me tick a box to say a romanesco cauliflower was a cactus :(


  • #6879
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,345 ✭✭✭✭Dial Hard


    MissFlitworth wrote:
    Had to get by a captcha screen with an 'identify all the cactuses in this image' thing to get back onto boards - they made me tick a box to say a romanesco cauliflower was a cactus

    The pedant in me would be like "Nope, sorry, can't be dealing with that".

    There is very little on this earth I hate more than inaccuracy. My ex-husband once said to be that I'd rather be right than happy. And he was 100% spot-on.

    But back on-topic - has anyone ever made sher-ping? They're Chinese stuffed dough parcels. Jamie Oliver has a recipe for them in Jamie's America that I've been making serious eyes at for years but I still haven't gotten over the falling out he and I had over his "pizza bomba" many moons ago and these look suspiciously similar in method.


  • #6880
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    I made a huge pot of irish stew yesterday- big chunks of bone in neck of lamb- I skimmed it really well but it was still really greasy... (i'm not averse to a bit of fat but this was a bit ott...)
    I'm going to try adding something sharp to try cut through the fat .. lemon seems a bit wrong -going to add a bit of cider vinegar... anyone got a better suggestion ?

    Slava ukraini 🇺🇦



  • #6881
    Kovu
    Closed Accounts Posts: 14,241 ✭✭✭✭Kovu


    I always stick it in the fridge to harden the fat up, then use it for roast potatoes.


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  • #6882
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    I got a waffle maker as a belated birthday present, we're going to make some this evening, yum yum! :)


  • #6883
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,039 ✭✭✭✭the beer revolu


    Kovu wrote: »
    I always stick it in the fridge to harden the fat up, then use it for roast potatoes.

    This.
    Just pick the hardened fat off the top.


  • #6884
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    the beer revolu wrote:
    This. Just pick the hardened fat off the top.


    I skimmed it well last night ,then chilled it overnight... very little fat to pick off the top , still quite greasy though...

    Slava ukraini 🇺🇦



  • #6885
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Maybe add some Worcestershire sauce? The savoury sharpness might cut through the greasiness.


  • #6886
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Mint!


  • #6887
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    BaZmO* wrote:
    Maybe add some Worcestershire sauce? The savoury sharpness might cut through the greasiness.

    Baldy Conscience wrote:
    Mint!


    Already put a bit worcester sauce in (I stick it in everything) , never thought of mint, would that work well with irish stew...?
    I chucked in a bit of cider vinegar ,seems to have worked so far...
    Now just got to get the kids to eat it

    Slava ukraini 🇺🇦



  • #6888
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    What's a substitute for oyster mushrooms?


  • #6889
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Anyone got a link to Curry Addict's Chicken Biryani recipe please? I'm sure it's in the Curry thread but I'll be damned if I'm going to read 60-odd pages to find it!


  • #6890
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Gloomtastic! wrote: »
    Anyone got a link to Curry Addict's Chicken Biryani recipe please? I'm sure it's in the Curry thread but I'll be damned if I'm going to read 60-odd pages to find it!

    Well, aren't you lucky I had it bookmarked?
    Curry Addict's Chicken Biryani

    The sauce is a few pages after but I didn't bookmark that because I usually never bother making it. I like it as it is.


  • #6891
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Mrs Fox wrote: »
    Well, aren't you lucky I had it bookmarked?
    Curry Addict's Chicken Biryani

    The sauce is a few pages after but I didn't bookmark that because I usually never bother making it. I like it as it is.

    Yes, your frequent posts did come up when I searched. ;)


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  • #6892
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    What's the Curry Masala in the recipe? Is it a paste you buy/have to make?


  • #6893
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    It's the basic spice mix for all his curries which can be found on the first page of that thread.

    Curry Masala
    This is the generic Indian curry powder used in Indian restaurants.
    2tbs ground coriander
    2tbs ground cumin
    2tbs paprika
    3tbs ground turmeric
    1tbs garam masala
    2tbs curry powder

    Mix these spices well and keep in an airtight container.


  • #6894
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Can't find black cardamoms in any of the local go-to shops for unusual spices. Will I miss them?


  • #6895
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Gloomtastic! wrote: »
    Can't find black cardamoms in any of the local go-to shops for unusual spices. Will I miss them?

    It has a subtle smoked scent that works in savoury dish, but if you don't have it just leave it out all together rather than trying to sub with more green ones IMO.


  • #6896
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    Yes, the black ones have a unique earthy, smoky taste and aroma that's nothing like the green ones. Most Asian stores will have them.


  • #6897
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,345 ✭✭✭✭Dial Hard


    Was shaking oregano onto my lunch there and a big clump of it fell in one spot. Tried to redistribute it by blowing gently. You can probably guess how that turned out :o


  • #6898
    confusticated
    Registered Users, Registered Users 2 Posts: 1,682 ✭✭✭confusticated


    I want to bring fresh scones to something on Friday morning, but I'm really not a morning person. Not sure of this would work, but thinking of making up the scones either tonight or tomorrow night and then freezing or refrigerating them overnight and just baking on Friday morning. Anybody do either of those before? I've done pastry from frozen but that's about it, not sure how scones would fare out. I could bake them tomorrow night but fresh ones are so much nicer than day-old!


  • #6899
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Could you bake them last thing Thursday evening? Then all you'd have to do Friday is bring them with you


  • #6900
    Markcheese
    Registered Users, Registered Users 2 Posts: 9,013 ✭✭✭Markcheese


    Weigh out and mix the dry ingrediants the night before,-have your baking tray ect ready , mix in the wet ingredients in the morning and bake then ..
    The baking powder wouldnt hold if you try to keep unbaked scones overnight... and fresh baked scones are the bomb..

    Slava ukraini 🇺🇦



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  • #6901
    confusticated
    Registered Users, Registered Users 2 Posts: 1,682 ✭✭✭confusticated


    Yeah, I was thinking that alright, thanks. There was a bit online about freezing dough, but thought it was dicey.


This discussion has been closed.
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