The General Chat Thread

Dolbert · 10-02-2016 09:02PM

We didn't "do" Pancake Tuesday, but the young fella will be two by the next one so it might be the last time we get away with that...!

MissFlitworth · 12-02-2016 01:19PM

I just tracked down a burrito near my new office, no mean feat, and I'm fairly sure the 'sour cream' which delighted my plate was cornflour and water. I have no words. All I have is rage.

tampopo · 12-02-2016 02:45PM

MissFlitworth wrote: »

I just tracked down a burrito near my new office, no mean feat, and I'm fairly sure the 'sour cream' which delighted my plate was cornflour and water. I have no words. All I have is rage.

Uh-oh. I'm steering clear of town for the rest of the day. ;-)

StripedBoxers · 12-02-2016 03:54PM

Hi folks,

Can any of you recommend a decent recipe for battering fish?

Was thinking of making batter cod or something at the weekend but no idea what batter recipe for go for, there are so many to choose from and I find it overwhelming

TIA!

Markcheese · 12-02-2016 06:16PM

StripedBoxers wrote:

Can any of you recommend a decent recipe for battering fish?

Have you a deep fat fryer - ? Up to heat

Anyway dry the fish -then season it - then flour the fish -then its personal choice time...
I like beer batter- I think tempura batter works best with goujons of fish -
I know of one chipper that just uses water ,flour and salt... blends it and go .

Dial Hard · 12-02-2016 06:35PM

Cooking for one tonight. Do I want pesto pasta (pesta? pasto?) with toasted pine nuts or a frittata or a quesadilla?

Help a girl out, C&R.

MissFlitworth · 12-02-2016 06:48PM

Oooh - the thing with toasted pine nuts! Toasted pine nuts are wondrous!

angeldelight · 12-02-2016 06:52PM

Quesadilla - the clue is in the name. Cheese beats all!

StripedBoxers · 12-02-2016 06:53PM

Markcheese wrote: »

Have you a deep fat fryer - ? Up to heat

Anyway dry the fish -then season it - then flour the fish -then its personal choice time...
I like beer batter- I think tempura batter works best with goujons of fish -
I know of one chipper that just uses water ,flour and salt... blends it and go .

I do indeed have a DFF, that's how I was planning to cook it.

I've never had tempura batter, is it nice?

Thanks for your reply, I really appreciate it

Malari · 12-02-2016 06:54PM

Pesto pasta or quesadillas! Frittata is lovely, but it just isn't Friday food.

Of course, I am currently nibbling on a snack of peanut butter on toast, so I may be projecting...

Dial Hard · 12-02-2016 07:15PM

angeldelight wrote:

Quesadilla - the clue is in the name. Cheese beats all!

I should possibly have mentioned that any pasta dish ever made by me gets absolutely drownded* in cheese.

*Best word ever. Apart from bockedy, maybe.

TeletextPear · 12-02-2016 07:43PM

Dial Hard wrote: »

Cooking for one tonight. Do I want pesto pasta (pesta? pasto?) with toasted pine nuts or a frittata or a quesadilla?

Help a girl out, C&R.

Quesadilla, hands down. Right now I'm chopping up ingredients for the blobs of guac on the side of my brisket-loaded quesadillas. Mmmm

confusticated · 12-02-2016 08:19PM

Damn it Dial Hard! I had pesto pasta and garlic bread, and just remembered I had pine nuts in the press!

MissFlitworth · 12-02-2016 08:36PM

I haven't used bockedy in actual years DH. Time to fix that!

Dial Hard · 12-02-2016 08:46PM

I went with the pasta in the end. I should be ashamed of the cheesy, pesto-y, pine nutty, garlic bread-y show of myself I just made.

But I'm not. Not even a little bit.

Dizzyblonde · 12-02-2016 10:20PM

I used to say bockedy a lot! That's a blast from the past

IvyTheTerrible · 13-02-2016 09:47AM

That was a lovely bit of nostalgia, DialHard! My grandad used to say bockedy all the time. I love ****ehawk or crowhole if you're feeling a bit angry.

And now I want pesto pasta!

kylith · 13-02-2016 09:55AM

StripedBoxers wrote: »

I do indeed have a DFF, that's how I was planning to cook it.

I've never had tempura batter, is it nice?

Thanks for your reply, I really appreciate it

I love tempura. Make it with ice-cold water and don't blend the lumps out.

Toto Wolfcastle · 13-02-2016 07:12PM

Bought a ricer last week because I wanted to make gnocchi and I wasn't entirely happy with it when I used a masher. I just used the ricer to make mash.

Oh.My.God.

Can't believe I waited so long to buy one. Best mash ever.

Markcheese · 14-02-2016 08:38PM

I got a half kg of prawns(scampi /langoustine whatever ) in the market yesterday- and peeling them this evening realized that was 4 (not huge) prawn each for myself and herself -not really even starter portion -
So (first time ever) I made prawn/langoustine bisque .
RESULT ... doing that again ,and next time i'll find a reciepe before I start,and have simple things , like an onion and tomato puree.... hard on the blender though

The Black Oil · 15-02-2016 09:01PM

Baking muffins with a 4 and 6 year old is a good way to back down to Earth, away from the recipe books.

beertons · 17-02-2016 05:12PM

Speaking of baking, I have a box of fast action dried yeast up for grabs. Use by date is the end of March. If anyone here bakes a lot and will use it quickly, let me know. I'll stick it in the post to you tomorrow.

Whispered · 18-02-2016 01:50PM

Does the blender in Aldi this week look any good?

https://www.aldi.ie/en/specialbuys/thur-18-feb/products-detail-page/ps/p/nutrient-blender/

I'd be using it for nut butters and coffee beans but my husband wants it for smoothies and the likes. Am I asking too much of a €40 product?

Dolbert · 18-02-2016 01:53PM

Whispered wrote: »

Does the blender in Aldi this week look any good?

https://www.aldi.ie/en/specialbuys/thur-18-feb/products-detail-page/ps/p/nutrient-blender/

I'd be using it for nut butters and coffee beans but my husband wants it for smoothies and the likes. Am I asking too much of a €40 product?

Already sold out in many branches it seems :eek:

Whispered · 18-02-2016 01:55PM

Dolbert wrote: »

Already sold out in many branches it seems :eek:

Really? :eek: Well if it's what we're looking for we have Aldis in Tallaght, Naas and Carlow which we are near regularly on our travels. We might get lucky.

If they sell out that quickly, are they likely to do them again?

Daisies · 18-02-2016 02:12PM

Whispered wrote: »

Does the blender in Aldi this week look any good?

https://www.aldi.ie/en/specialbuys/thur-18-feb/products-detail-page/ps/p/nutrient-blender/

I'd be using it for nut butters and coffee beans but my husband wants it for smoothies and the likes. Am I asking too much of a €40 product?

Lovin Dublin did a comparison with the Nutribullet last night

iwantmydinner · 18-02-2016 02:19PM

Just bought a wee pot of ricotta there at lunchtime. Am I doing it wrong or is it supposed to be disgusting?! All grainy and bland. I got a awful fright when I tasted.

In related news, it's taken 30 years, but I found a cheese I don't like.

Dolbert · 18-02-2016 02:48PM

iwantmydinner wrote: »

Just bought a wee pot of ricotta there at lunchtime. Am I doing it wrong or is it supposed to be disgusting?! All grainy and bland. I got a awful fright when I tasted.

In related news, it's taken 30 years, but I found a cheese I don't like.

I hate ricotta! Bleurgh.

Markcheese · 18-02-2016 08:52PM

iwantmydinner wrote:

Just bought a wee pot of ricotta there at lunchtime. Am I doing it wrong or is it supposed to be disgusting?! All grainy and bland. I got a awful fright when I tasted.

I'm a bit meh about savory riccota.. as you said a bit grainy ... but its what you put in it that counts, I use it In sweet stuff .. mix a bit of sugar and vannila in and use it like cream ...
The macroom buffalo ricotta is good, (lot of cream in it )

Avada · 18-02-2016 09:51PM

I love Ricotta and spinach ravioli. So tasty!

The General Chat Thread

Comments