Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi all! We have been experiencing an issue on site where threads have been missing the latest postings. The platform host Vanilla are working on this issue. A workaround that has been used by some is to navigate back from 1 to 10+ pages to re-sync the thread and this will then show the latest posts. Thanks, Mike.
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest
What are ye eatin' and drinkin' - The Eatening
Comments
-
-
-
wildwillow wrote: »When using flour and oil (or butter as in bechamel) the main mistake is not to allow the flour cook properly in the oil or butter before adding the liquid. The starch grains in the flour need to expand to absorb the liquid.
It should look like sand when it is cooked. Take the time and don't allow it to burn.
I always add almost boiling milk in one go for bechamel and then whisk like crazy.
Adding the cold milk a little at a time is perfect also but takes much longer.
Sorry for sounding like a teacher!!
That's really helpful! I love making saucs from scratch but I'm only ever brave enough to make tomato or cream based sauces cos they're fool proof and easy. Any time the word roux or flour, I get scared and decide to make something else
I'll definitely try again tomorrow. I'd love to master roux. I'll take the advice from Surreptious too and sieve the flour as opposed to just lumping it in and then complaining about the lumps
0 -
-
-
-
That's really helpful! I love making saucs from scratch but I'm only ever brave enough to make tomato or cream based sauces cos they're fool proof and easy. Any time the word roux or flour, I get scared and decide to make something else
I'll definitely try again tomorrow. I'd love to master roux. I'll take the advice from Surreptious too and sieve the flour as opposed to just lumping it in and then complaining about the lumps
Let us know how you get on with it. A bit of practice and you will be perfect.0 -
-
-
Advertisement
-
-
-
-
-
-
-
Advertisement
-
-
-
-
-
Aint Eazy Being Cheezy wrote: »I’ve got a spare bag of carrot batons in the fridge, some coriander leaves, cream too. Anyone got a simple method to throw them together in a soup?
Hey Cheezy..I'd saute them in butter with diced onion. Add chicken or vegetable stock, bring to the boil then simmer with the coriander and cream. I'd throw in honey, cumin, salt and pepper too. Mmmm im hungry 0 -
Advertisement
-
-
-
-
-
-
-
-
-
-
-
Advertisement
-
-
I am a Viking! Have a long boat in the driveway too.
You must be old enough to remember the Tuborg train Ad on the telly many years ago.
"Tchoo Tchoo Tchoo......Tuborg!"
Slurping another one! Great stuff!
slurping you mean burping............
i hear that train coming,its rolling round the bend i aint seen a tuborg since i dunno when,i bet that G will be tortured in the morning:D 0 -
-
slurping you mean burping............
i hear that train coming,its rolling round the bend i aint seen a tuborg since i dunno when,i bet that G will be tortured in the morning:D
The G man will be grand and Johnny Cash would agree.:D Getting ready for my slab of Skewered chicken and fries with a movie!0 -
-
The post beer feed and all made at home. Chicken skewers with french fries on a slab. Chicken was coated in a satay sauce from Asia Market. Fries from Supervalu. The little off camera extra was a chocolate brownie.:D
Movie time!0 -
-
Just a simple thing.
Potatoes with tuna sweetcorn salad.
Chicken fajita marinating for tomorrow.
I tend to use dried dill whenever I have potatoes. Also, with rice and tomato & onion salad. I find it's one of those herbs that work OK when dried. I love it.0 -
-
Advertisement
-
-
-
igCorcaigh wrote: »Just a simple thing.
Potatoes with tuna sweetcorn salad.
Chicken fajita marinating for tomorrow.
I tend to use dried dill whenever I have potatoes. Also, with rice and tomato & onion salad. I find it's one of those herbs that work OK when dried. I love it.
Have you ever been to Latvia or Lithuania? Nearly every meal comes with dill. They're also really into potato and onion salad with dill. Ive never seen so much dill I reckon you'd love the food there.
I made a burrito/wrap with chicken, avocado, black beans, cheese and sour cream with spinach salad. I smothered it with extra hot sirracha and now my tummy is burning.
Gaviscon to the rescue!0 -
Have you ever been to Latvia or Lithuania? Nearly every meal comes with dill. They're also really into potato and onion salad with dill. Ive never seen so much dill I reckon you'd love the food there.
Have never been, I bet I would love the food there.
These days, I tend to alternate between Mexican or Asian food, and more Scandi/Baltic style stuff involving oily fish, rye bread, pickles, potatoes, yoghurt, beetroot, onion, and yes, lots of dill!0 -
A long hike today through forest and bogland. The breakfast stood to me, but starving when I got home. Dinner was roast beef, mash, carrot/parsnip/peas and garlic spuds. Enjoying an ice cold Heineken now. (Hope bassy approves of this evenings tipple.:D)
0 -
-
Advertisement
-
-
-
-
-
Surreptitious wrote: »Do you steam mince? I have a mad craving for Edam but seem to have scoffed it and forgot
yes Surrep0 -
Advertisement
Advertisement