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The General Chat Thread

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  • #7082
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,345 ✭✭✭✭Dial Hard


    For anyone who uses a lot of pork mince, it's on sale in Lidl this weekend for €1.24 for 350g. This is the one I use for green chilli and it's nice and lean. I filled the freezer today.


  • #7083
    Applause
    Registered Users, Registered Users 2 Posts: 186 ✭✭Applause


    Dial Hard wrote: »
    Weren't there any care instructions on the packaging? Pyrex glass products are pretty much bulletproof, my mum has stuff that's older than I am, so I'm guessing that will be pretty hard-wearing too. Just use a bit of common sense (no metal utensils, cutting food inside it, etc) and it should last you years.

    As for uses, just use it like you would any casserole dish. Can it go from the stovetop to the oven? It'll make braising and pot-roasting a doddle if so.

    Yes both the pot and the lid (skillet) can go straight from the hob to the oven which is great, it did come with a booklet but it's very vague. I'm kind of new to oven cooking, only used an oven in school 10 years ago really, before moving here a few months ago. Thanks for the info I'll look up a few casserole/pot roast recipes and stuff like that. :D Just wanted to double check really.


  • #7084
    Dial Hard
    Registered Users, Registered Users 2, Paid Member Posts: 15,345 ✭✭✭✭Dial Hard


    Applause wrote:
    Yes both the pot and the lid (skillet) can go straight from the hob to the oven which is great

    You will save yourself *so* much washing up.


  • #7085
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Faith wrote: »
    Chef's Table has been renewed for 3 more seasons! Hurrah! The next season is on in May :D

    Good!

    I'm about to watch Cooked.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #7086
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    Holy crap, I have to make these tomorrow

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


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  • #7087
    StripedBoxers
    Registered Users, Registered Users 2 Posts: 5,112 ✭✭✭StripedBoxers


    Can anyone recommend a good tried and tested carbonara recipe please?

    I usually make one with cream, but wouldn't mind trying one with egg for a change.

    Would a duck egg be too rich in it?


  • #7088
    dee_mc
    Registered Users, Registered Users 2 Posts: 7,212 ✭✭✭dee_mc


    StripedBoxers wrote: »
    Can anyone recommend a good tried and tested carbonara recipe please?

    I usually make one with cream, but wouldn't mind trying one with egg for a change.

    Would a duck egg be too rich in it?

    Should be gorgeous, I remember making carbonara in college and listening to the lecturer going on (and on!) about how much nicer it would be with duck eggs! Richer, yes, but not too rich.


  • #7089
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Bazmo's got a carbonara thing going on... http://www.boards.ie/vbulletin/showthread.php?t=2056000760

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #7090
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    StripedBoxers wrote: »
    Can anyone recommend a good tried and tested carbonara recipe please?

    I usually make one with cream, but wouldn't mind trying one with egg for a change.

    Would a duck egg be too rich in it?

    I make mine via the Silver Spoon recipe - there's a version here: https://adventuresintablehopping.wordpress.com/2014/01/02/silver-spoon-spaghetti-alla-carbonara/

    I only use 1 egg though instead of 2 as I find 2 eggs too "eggy"

    One tip - when you're adding the beaten egg to the hot spaghetti, stir it very slowly, otherwise it will scramble and will look awful with bits of egg stuck to the spaghetti.


  • #7091
    StripedBoxers
    Registered Users, Registered Users 2 Posts: 5,112 ✭✭✭StripedBoxers


    Thanks so much you guys. Going to try it over the next few days so will report back on it :)


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  • #7092
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    StripedBoxers wrote: »
    Can anyone recommend a good tried and tested carbonara recipe please?

    I usually make one with cream, but wouldn't mind trying one with egg for a change.

    Would a duck egg be too rich in it?

    The first time I made a 'proper' carbonara I used Angela Nilsen's recipe from her Ultimate series in Good Food magazine (about 10-11 years ago). It's really good, until the dish slowly morphed into my bastardised version.

    http://www.bbcgoodfood.com/recipes/1052/ultimate-spaghetti-carbonara


  • #7093
    SB_Part2
    Closed Accounts Posts: 1,951 ✭✭✭SB_Part2


    Anyone have any suggestions on what to do with scallop roe's? I took them off when I was cooking mine and now I'm left with about 20 roe :P


  • #7094
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    SB_Part2 wrote: »
    Anyone have any suggestions on what to do with scallop roe's? I took them off when I was cooking mine and now I'm left with about 20 roe :P

    I cook them with the scallops and love them spread on bread.


  • #7095
    SB_Part2
    Closed Accounts Posts: 1,951 ✭✭✭SB_Part2


    kylith wrote: »
    I cook them with the scallops and love them spread on bread.

    Yeh I'm raging I didn't cook them when I was cooking the scallops.


  • #7096
    B0jangles
    Closed Accounts Posts: 4,950 ✭✭✭B0jangles


    I reinvented the pitta pizza - so cheap, so easy and SO FAST in the air fryer.

    MrDbetQ.jpg

    Vkz7skP.jpg

    U5pTiFP.jpg

    Cooked in 7 minutes at 200 degrees without preheating :)


  • #7097
    keane2097
    Registered Users, Registered Users 2, Paid Member Posts: 17,867 ✭✭✭✭keane2097


    I do that on wraps in the oven if I'm lazy after a long day at work - it really is a brilliant quick and tasty meal!


  • #7098
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    It works with puff pastry too.


  • #7099
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Nice on BOjangles - looks fab


  • #7100
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    I got a great deal on cheese the other day in the local supermarché: a cheeseboard (including an actual cheeseboard) with five raw-milk cheeses (Roquefort, goat's cheese, a St Marcellin, a Cantal and a Brie de Meaux) for a tenner! And they are all delicious!


  • #7101
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators, Paid Member Posts: 19,487 CMod ✭✭✭✭The Black Oil


    Didn't think the second episode of Netflix's Cooked was all that great. Yes, there are valid points that need to be made re changes in food production, but it was too polemical. Not to mention, I learned more about fire in the first episode than I did about water, which was supposed to be focus of episode two.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



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  • #7102
    Whispered
    Registered Users, Registered Users 2 Posts: 14,772 ✭✭✭✭Whispered


    You know the bags of cooked and frozen prawns. How do you use them in hot dishes? I was going to make some sort of curry with them but I'm not sure if they will just break up, with them being already cooked. If I let them defrost then stir into an already made curry sauce to heat through would they taste better? I've never cooked with prawns before so haven't a clue. I also don't eat them so have no idea what the texture is supposed to be like, but I assume if i overcook them by putting them into the sauce too early it'll totally ruin the taste and texture?

    Also, what veggies would go into a curry with them? I was planning on doing a sauce with garlic, ginger, Garam masala, cardamoms, tomato, coconut and coriander. Would that suit prawns?

    Thanks.


  • #7103
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Whispered wrote: »
    You know the bags of cooked and frozen prawns. How do you use them in hot dishes? I was going to make some sort of curry with them but I'm not sure if they will just break up, with them being already cooked. If I let them defrost then stir into an already made curry sauce to heat through would they taste better? I've never cooked with prawns before so haven't a clue. I also don't eat them so have no idea what the texture is supposed to be like, but I assume if i overcook them by putting them into the sauce too early it'll totally ruin the taste and texture?

    Also, what veggies would go into a curry with them? I was planning on doing a sauce with garlic, ginger, Garam masala, cardamoms, tomato, coconut and coriander. Would that suit prawns?

    Thanks.

    I'd let them defrost and stir them in at the end and just give them time to warm through. The sauce sounds gorgeous.


  • #7104
    Kovu
    Closed Accounts Posts: 14,241 ✭✭✭✭Kovu


    Does anyone have any recipes for pork tongue? I have two and don't want to just brine them, would they confit well?


  • #7105
    Makood
    Registered Users, Registered Users 2 Posts: 326 ✭✭Makood


    Kovu wrote: »
    Does anyone have any recipes for pork tongue? I have two and don't want to just brine them, would they confit well?

    Boiled with bay leaves. After boiling, put quickly to cold water so the skin can be removed. The landlady's advice.


  • #7106
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    Been thinking about getting a rice cooker for awhile, but then came across this bad boy:
    http://www.amazon.co.uk/Instant-Pot-Electric-Pressure-Stainless/dp/B00OP26T4K/ref=sr_1_15?ie=UTF8&qid=1459277758&sr=8-15&keywords=rice+maker

    I think I would like the idea of making my own yoghurt and being able to cook a whole chicken in 25 mins is very appealing. Lastly, being able to program ahead (upto 24 hours) is kinda cool.

    What does ye thunk?


  • #7107
    kimokanto
    Registered Users, Registered Users 2 Posts: 851 ✭✭✭kimokanto


    I recently bought a pressure cooker but nothing as snazzy as the one you are looking at. I have no regrets, I have made perfect rice, pulled pork & the best stocks I have ever made in about a third of the time.
    You need to do your research though as it is a very different way of cooking.

    Check out
    http://www.hippressurecooking.com/

    If you need any more convincing.


  • #7108
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    Loire wrote: »
    What does ye thunk?
    Check the negative reviews, some say it is poor for rice. It is 1kW which is relatively low power, but sounds like the power is concentrated in one spot and burning foods. i.e. it might only have one element while ideally it would have 2 or more, or at least have a very large element dispersing heat evenly.

    It only gets to about 11psi which is relatively low, though many pressure cookers have dropped these days. Most recipes and times online are for 15psi cookers, so if looking up times it will take to cook stuff bear that in mind and check times for 10-12psi.


  • #7109
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    B0jangles wrote: »
    I reinvented the pitta pizza - so cheap, so easy and SO FAST in the air fryer.
    the powerful fan can blow light toppings off. You can cut or bend metal BBQ skewers and lay them on top to weigh the toppings down.

    You might have something else to do the job, like the mesh on a used disposable BBQ tray, or one of those stands or hot frying pans, old deep fat fryer basket.

    Also useful to stop the likes of rashers blowing about, or curling up.

    and for stacking food.

    1c3447aa89ef0b6e6fa1da0bbb9ef067.jpg


  • #7110
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    rubadub wrote: »
    Check the negative reviews, some say it is poor for rice. It is 1kW which is relatively low power, but sounds like the power is concentrated in one spot and burning foods. i.e. it might only have one element while ideally it would have 2 or more, or at least have a very large element dispersing heat evenly.

    It only gets to about 11psi which is relatively low, though many pressure cookers have dropped these days. Most recipes and times online are for 15psi cookers, so if looking up times it will take to cook stuff bear that in mind and check times for 10-12psi.

    Hi,

    yeah, I think I'll just go with dedicate machines, ie a rice cooker and a pressure cooker - no mad rush on either so will just pick them up in Aldi/Lidl when they're on next.

    Thanks,
    Loire.


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  • #7111
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    This is the pressure cooker I would recommend.

    http://www.argos.ie/static/Product/partNumber/8610351/Trail/searchtext%3EPRESSURE+DOME.htm

    the newer prestige ones are not meant to be as good. I have this one years and its still grand, as do others I recommended it to. It is 15psi but clearly states it can be ran higher.

    It is supposedly on offer but on argos check the fine print

    * Please note item 8610351 has previously been on sale at €54.79.

    Current selling price valid until 05/04/2016

    So it could drop in price on that date, or could go up...

    Prestige hi dome are the key terms. There are other prestige 6L which are not as good.

    Amazon have it cheaper but it would have to go via parcel motel or parcel wizard as they do not send it here. Could be on other UK sites cheaper.
    http://www.amazon.co.uk/Prestige-Dome-Aluminium-Pressure-Cooker/dp/B0007U94U0/ref=sr_1_1?ie=UTF8&qid=1459341694&sr=8-1&keywords=prestige+hi+dome

    There is a hi dome 4L cheaper but its only 12psi. The 6L is so tall it can be used as a decent sized pot too.


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