The General Chat Thread

Dial Hard · 19-05-2016 08:53AM

IvyTheTerrible wrote: »

I find it hard to know how much I need before I chop an onion (like when a recipe says "one medium onion"). Sometimes I'd chop an onion and it gives more that I actually need.

I'd always just throw the extra in. I haven't ruined a recipe yet by using slightly more onion than called for!

As an aside, though, I am finding myself going off raw onions a bit. I used to absolutely mill them but lately I'm finding myself a bit "Ho-hum" about them.

IvyTheTerrible · 19-05-2016 08:55AM

Dial Hard wrote: »

I'd always just throw the extra in. I haven't ruined a recipe yet by using slightly more onion than called for!

As an aside, though, I am finding myself going off raw onions a bit. I used to absolutely mill them but lately I'm finding myself a bit "Ho-hum" about them.

Oh I would do that myself, but I live with a pest who says onions don't "agree with him" (funnily enough, they only don't agree with him when he knows I've put them in something!)

Dial Hard · 19-05-2016 09:05AM

IvyTheTerrible wrote: »

Oh I would do that myself, but I live with a pest who says onions don't "agree with him" (funnily enough, they only don't agree with him when he knows I've put them in something!)

Ha, Jamie Oliver's wife was the same, claimed she was allergic to them but he was whizzing them into everything behind her back and she never even noticed :pac:

rubadub · 19-05-2016 09:09AM

Kat1170 wrote: »

Anyone ever come across a way to store chopped onions in the fridge that works.

I just put them in glass jars. These tapered jam jars are the easiest to work with as its very easy to get stuff into them. Easy to clean too.

Ayumi.bonne.maman.jars.jpg

Dolbert · 19-05-2016 09:16AM

StripedBoxers wrote: »

Anyone else finding that baby spinach lately isn't great quality?

I've bought from Aldi, Dunnes and Supervalu and have found the spinach isn't up to its usual good standards, its not as fresh as it normally was and it lasts pissing time in the fridge.

It barely lasts three days in the fridge whereas two months ago it'd last a week to ten days, still perfect.

I'm actually fed up of buying it now as its ending up in the bin because I can't stomach the way it goes slimy not to mention the white spots that are all over the leaves.

Does it need to be fresh? I gave up on it for the same reason and only use frozen now. It's so quick to defrost, if I'm putting it in a curry I'll just throw it in frozen and it's cooked in minutes.

Kat1170 · 19-05-2016 10:30AM

the beer revolu wrote: »

Serious question :
Why would you have leftover chopped onion?
Only chop what you need. If I only need half an onion, I half it with the skin on and wrap in cling film - no smell, then chop the other half.

If I just want a toasted sandwich or such I wouldn't use a full one and even using cling film and only cutting as much as I need I find that I can still smell it in the fridge.
I also cut it all in one go just to get it over and done with, and for convenience.

Dial Hard · 19-05-2016 11:14AM

Dolbert wrote: »

Does it need to be fresh?

It does for salads!

Can't say I've noticed the same issue but we go through so much of it that it wouldn't have time to go off anyway.

StripedBoxers · 19-05-2016 05:21PM

Dolbert wrote: »

Does it need to be fresh? I gave up on it for the same reason and only use frozen now. It's so quick to defrost, if I'm putting it in a curry I'll just throw it in frozen and it's cooked in minutes.

Yup it does, I eat it in salads and wraps/pittas.

I have tried the frozen one before (in a dinner, not salad/wrap lol) and don't like it at all, its very mushy or soggy or something. I dunno, I don't like it anyway.

Dolbert · 20-05-2016 11:25AM

StripedBoxers wrote: »

Yup it does, I eat it in salads and wraps/pittas.

I have tried the frozen one before (in a dinner, not salad/wrap lol) and don't like it at all, its very mushy or soggy or something. I dunno, I don't like it anyway.

The reason I asked is that I had been using fresh for omelettes and throwing it out for an embarrassingly long time before it occurred to me

Gloomtastic! · 20-05-2016 03:13PM

Ooohhhh, pizza ovens on sale in Aldi next week for €140.00

Gloomster goes into sales mode.........

The Black Oil · 21-05-2016 03:23PM

Make America cake again. Or something.

Dial Hard · 21-05-2016 04:38PM

The Black Oil wrote:

Make America cake again. Or something.

Whut?

The Black Oil · 23-05-2016 07:23PM

Dial Hard wrote: »

Whut?

kimokanto · 24-05-2016 03:42AM

They were no so great to begin with, except maybe at blowing their own trumpet & inventing dodgy head wear. ..

tampopo · 30-05-2016 05:04PM

Saw this article on rice in Japan...

https://tictokyo.wordpress.com/2016/05/27/japanese-rice-simple-but-not-so-plain/

I'm starving now

The Black Oil · 30-05-2016 07:20PM

Black rice is mentioned in Chef's Table season 2. Am half way through the season.

rubadub · 30-05-2016 07:24PM

IvyTheTerrible wrote: »

Oh I would do that myself, but I live with a pest who says onions don't "agree with him" (funnily enough, they only don't agree with him when he knows I've put them in something!)

I know a guy who hates the thought of them but eats stuff with them in it, like some currys.

I have a paste of liquidised onion & gherkins and salt. I have a pot of it and smear a small bit on burger buns (along with ketchup mayo mustard or whatever). Gherkins get a similar response, many hate the texture of them, but do actually like the taste -otherwise in mcdonalds or BK they would insist on none at the start rather than just pick them off, some exclaim a total hatred but the taste is still strong if picked off.

I was in a Fillipino shop recently and saw a large tub of liquidised onion, I checked and there was salt added as expected but it did not declare how much.

My own paste is loaded with salt, so I tend to add little or no salt to my burger patties. Also since the gherkins are already pickled they tend to keep well. I have had it a long time and it still looks, smells and tastes grand. You could freeze it too and scrape some out with a fork, you only need a little to get the taste.

Kat1170 · 30-05-2016 11:54PM

^^^
To me the crunch of the gherkin is as important as the taste on a burger.

hardCopy · 31-05-2016 11:59AM

Housekeeper's cut on special in SuperValu. That's this week's midweek slow cooker job sorted.

http://www.ipages.ie/pa608/pa608.html#p=4

beertons · 31-05-2016 12:16PM

Kat1170 wrote: »

^^^
To me the crunch of the gherkin is as important as the taste on a burger.

No no no.

gucci · 01-06-2016 02:58PM

The Black Oil wrote: »

Black rice is mentioned in Chef's Table season 2. Am half way through the season.

I had some serious life envy of that guy in episode 2, what a cool mo-fo!

Lovely Bloke · 01-06-2016 05:00PM

does anyone know where to get samphire? Is it seasonal? (Dublin)

emaleth · 01-06-2016 05:20PM

Baldy Conscience wrote: »

does anyone know where to get samphire? Is it seasonal? (Dublin)

I've seen it in the fish shops in Howth, and Kish Fish in Smithfield or Coolock. If you can't get to them, I'd say F&B.

dibkins · 02-06-2016 01:39PM

F&B had it about 3 weeks ago when i was last in.

Faith · 05-06-2016 04:17PM

I was out for dinner last night in a pretty fancy restaurant, and we were celebrating so we ordered indulgently. We ordered lobster mashed potatoes as a side. I never thought I could say this, but there was almost too much butter in them :eek:. It was so rich and luxurious that it was as heavy as dark matter! We left an embarrassing amount of food behind us.

gucci · 05-06-2016 10:23PM

I hope you chose to leave the spuds behind and not the lobster!

tampopo · 08-06-2016 03:23PM

Eh, sweet n sour please...

http://www.yorkshirepost.co.uk/news/confusion-cuisine-leeds-hospital-bosses-apologise-after-curry-and-crumble-served-on-the-same-plate-1-7512228

url says it all, really!

B0jangles · 09-06-2016 12:09PM

I'm planning to make some shrimp nasi goreng tonight for the first time in ages, so I just dry-fried the shrimp paste - dear god, how can anything that tastes so good smell SO BAD?

Every time I cook it, I think "It can't be as bad as I remember" and then, bam- there it is, Stinkytown.

rubadub · 09-06-2016 02:31PM

tampopo wrote: »

Eh, sweet n sour please...

http://www.yorkshirepost.co.uk/news/confusion-cuisine-leeds-hospital-bosses-apologise-after-curry-and-crumble-served-on-the-same-plate-1-7512228

url says it all, really!

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

Kat1170 · 11-06-2016 12:14PM

Pizza stone in Aldi on Monday.

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