The General Chat Thread

MissFlitworth

Clementeens round mine. Although if I met a girl called Clementine she would be Clementiiiiine.

Faith

I say it the second way (tyne).

Stheno

Faith wrote: »

Deadly may give this a try

Dizzyblonde

I say clementyne too but lately I've noticed tv chefs etc say clementeen.

IvyTheTerrible

I say clementeen but that's how we pronounce it over here.

nompere

IvyTheTerrible wrote: »

I say clementeen but that's how we pronounce it over here.

I've always said "clementeen" - it rhymes, then, with "tangereen". I'm guessing no-one here ever says "tangeryne"?

Loire

After my rissoto fiasco the other night, I wasn't taking any chances last night....

Our son was recently accepted to the school of our choice so we're thrilled (Mrs. Loire had his name down @ 3 weeks old :eek:). Aaanyway, as we were goingt to their Open Evening last night, I put on a mega batch of Spag Bol in the slow cooker yesterday. We came home to the most delicious aroma last night! I had 2 helpings in front of Homeland with a glass and a half of vino. Just Magic

Lovely Bloke

Our little fella was born in April and we've had his name down in two schools since May

Toulouse

dee_mc wrote: »

How are we pronouncing 'clementine'? Rachel Allen is making a cake with them and she's saying 'clementeeeeen', (repeatedly) whereas I've only ever heard them called 'clementiiiiiine' ?

When I read your post I had a very clear idea of what way it was that I pronounced the offending word.

However after having read through the others posters pronouncations I now have no idea what way I do say it. They both sound 'right' now :eek:

I do know a girl called Clementine. I may figure it out before I see her

The Hill Billy

I'd be in the Clemen-tyne camp, as is everyone else I know.

Kovu

No such thing as a Clementine in this house. It's either a big orange or a mandarin. Nothing else :pac:

beertons

Kovu wrote: »

No such thing as a Clementine in this house. It's either a big orange or a mandarin. Nothing else :pac:

Phew. Someone said it before me. I'm not crazy.

Bawnmore

Loire wrote: »

After my rissoto fiasco the other night, I wasn't taking any chances last night....

Our son was recently accepted to the school of our choice so we're thrilled (Mrs. Loire had his name down @ 3 weeks old :eek:). Aaanyway, as we were goingt to their Open Evening last night, I put on a mega batch of Spag Bol in the slow cooker yesterday. We came home to the most delicious aroma last night! I had 2 helpings in front of Homeland with a glass and a half of vino. Just Magic

Do you have a recipe for this? Never tried making spag bol in the slow cooker, but sounds delicious!

TeletextPear

A sorta-food-related question for you lovely folks. Now that it's the time if year for charities doing food collection drives outside the supermarkets, what kind of things do people usually donate? Should it be something related to typical Christmas dinner type food?

kylith

Satsumas FTW

Mrs Fox

Kovu wrote: »

No such thing as a Clementine in this house. It's either a big orange or a mandarin. Nothing else :pac:

Even mandarin is fancy for us Foxes. Either big orange or small orange.

dee_mc

TeletextPear wrote: »

A sorta-food-related question for you lovely folks. Now that it's the time if year for charities doing food collection drives outside the supermarkets, what kind of things do people usually donate? Should it be something related to typical Christmas dinner type food?

I usually pop in custard and mixed fruit (trifle basics), pasta sauce, beans, breakfast cereal, pasta, rice and porridge. I've been known to throw in a pack of stuffing mix or a jar of cranberry sauce. Depending on how much I can afford to spend I sometimes put in a box of infant formula too.

Alun

Can you get tangerines any more? I seem to remember them from my youth tasting quite different to clementines or satsumas, which to me taste just like small, easier to peel versions of normal oranges.

beertons

Bawnmore wrote: »

Do you have a recipe for this? Never tried making spag bol in the slow cooker, but sounds delicious!

There's a link to a recipe in the slow cooker thread. It's stickied up above somewhere.

Loire

Bawnmore wrote: »

Do you have a recipe for this? Never tried making spag bol in the slow cooker, but sounds delicious!

But of course

Here's my easy, trusted recipe for slow cooker Spag Bol batch - probably serves 6 or 7 portions.

Turn the slow cooker to high

Ingredients
1kg of mince. Lean steak mince is the best - don't be tempted by the cheap stuff - it's terrible!
2 tins of chopped tomatoes
1 glass of red wine (white would be fine too)
2-3 cloves of garlic, sliced thinly
3-4 carrots, peeled & diced
3-4 sticks of celery, diced
1 onion, chopped finely
1/2 a punet of mushrooms, sliced thinly
Good squeeze of tomatoe puree
Mixed herbs (from a jar is fine)

Method

Put the 2 tins of chopped tomatoes into a jug and microwave for 90 seconds - tip into the slow cooker

Put the glass of wine into the same jug and microwave for 40 seconds - tip into the slow cooker.
(Microwave wine I hear you ask :eek:? Been doing it for ages and it's perfect....you just want to get it warm). The rationale behind the last 2 steps is to bring the "liquid" ingredients up to temperature rather than the slow cooker taking an hour to do the same thing.

Fry the mince in batches on a medium-high heat until browned...add to the slow cooker as you go.

Fry the onions and garlic for a minute. Add the carrots, celery and mushrooms & fry for another few minutes...add the lot to the slow cooker

Add a good squeeze of tomato puree and a dash of mixed herbs.

Give it all a good stir and Bob's you uncle. You can leave it on High for a few hours or turn it down to Low when it starts to bubble (about an hour) if you want to leave it cook for longer.

All that you need to do then is boil your spaghetti before serving.

If you don't finish it all you can always re-heat the next day (and it'll be even nicer) or freeze in portions.

I always grate a good bit of cheese when serving and as you've probably opened a bottle of wine for the dish then it would be a shame to not finish it off

Loire.

StripedBoxers

I will be trying this next week. It sounds fab. Might even do garlic bread with it.

Thanks Loire.

the beer revolu

Loire, round steak mince really is the driest and least flavoursome mince available - and it comes at a premium price!

I promise if you try some good mince from a good butcher your dish will taste so much better. You can get good, lean steak mince (not round steak) - it doesn't have to be cheap pink stuff. just anything but round.

Loire

the beer revolu wrote: »

Loire, round steak mince really is the driest and least flavoursome mince available - and it comes at a premium price!

I promise if you try some good mince from a good butcher your dish will taste so much better. You can get good, lean steak mince (not round steak) - it doesn't have to be cheap pink stuff. just anything but round.

Thanks for that. Cooked with the cheap stuff once and it was awful seeing the sludge at the bottom! Since then I've defaulted to round mince, so will definitely try lean steak mince. Will be in the Market tomorrow, any butcher you would recommend in particular?

Edited my recipe too !

Loire

angeldelight

I am so excited! Just moved into a new apartment that has a good sized kitchen, a big fridge freezer, some countertop space and a dishwasher! This coincides with most of my morning/allday pregnancy sickness and food aversions being gone. Cook all the things!! Have all the ingredients for French toast in the morning, yum

the beer revolu

Loire wrote: »

! Will be in the Market tomorrow, any butcher you would recommend in particular?

Loire

O Mahony's would be my butcher of choice.

Polka_Dot

I accidentally managed to kill the yeast in my pizza dough for tonight. It was just a packet mix thing so couldn't even make another. Surprisingly it didn't turn out too badly, but I won't be making the same mistake in future. Although I thought it was cool that I could see the dead yeast colonies when I was rolling it out

StripedBoxers

This is why I hate cooking when others are in the kitchen with me, interfering where they shouldn't. Jesus almighty divine.

I got two beautiful steaks for dinner, had my one cooking, on at number 6, as usual, and I smell burning, go out to the kitchen (was away for 3-4 minutes) and its burnt on one side. Someone turned the hob to 9.

So basically my steak was burning at the highest heat on our cooker and is quite possibly inedible.

:mad::mad::mad::mad::mad::mad:

dee_mc

StripedBoxers wrote: »

This is why I hate cooking when others are in the kitchen with me, interfering where they shouldn't. Jesus almighty divine.

I got two beautiful steaks for dinner, had my one cooking, on at number 6, as usual, and I smell burning, go out to the kitchen (was away for 3-4 minutes) and its burnt on one side. Someone turned the hob to 9.

So basically my steak was burning at the highest heat on our cooker and is quite possibly inedible.

:mad::mad::mad::mad::mad::mad:

Eek! I've had the opposite done to me (with the same, inedible result) when my auntie has snuck up behind me to turn down the hob when I'm cooking a steak... too many cooks spoil the sirloin

StripedBoxers

dee_mc wrote: »

Eek! I've had the opposite done to me (with the same, inedible result) when my auntie has snuck up behind me to turn down the hob when I'm cooking a steak... too many cooks spoil the sirloin

I feel like crying. €9 it cost me and its in the bin.

It was half burnt throughout the centre and the bit that wasn't burnt was beyond "well done", it was almost black on the outside.

I am sickened. I always have my steak medium-rare, and everyone bar my boyfriend (who has his rare) complains that it's "raw", "bloody" and "under cooked", they can't understand how I don't have food poisoning etc. the usual nonsense, so I doubt this was some "accident", given that things have been turned up/down/on/off etc before.

The person who made the "mistake" is known for cooking steaks/burgers etc for an hour so they are "well cooked" and "no one ends up sick".

Bulling I am.

Loire

StripedBoxers wrote: »

I feel like crying. €9 it cost me and its in the bin.

It was half burnt throughout the centre and the bit that wasn't burnt was beyond "well done", it was almost black on the outside.

I am sickened. I always have my steak medium-rare, and everyone bar my boyfriend (who has his rare) complains that it's "raw", "bloody" and "under cooked", they can't understand how I don't have food poisoning etc. the usual nonsense, so I doubt this was some "accident", given that things have been turned up/down/on/off etc before.

The person who made the "mistake" is known for cooking steaks/burgers etc for an hour so they are "well cooked" and "no one ends up sick".

Bulling I am.

That's tough going and not acceptable....how you eat your own food is up to you. Make a big carpaccio this evening!

iwantmydinner

Ah Jesus SB. That's so crap! Such ignorance!

Mystery Egg

Lads as I said elsewhere I'm off alcohol, dairy, caffeine and all refined carbs for 3 weeks (gut health issue) and possibly longer.

I'm suffering.

At a birthday party last night and on the Ballygowan for every round. Then the bread/cracker/meat/cheese/relish platters came out. I nearly cried into me sparkling water.

Faith

Jaysus, what's left to eat?!

Mystery Egg

Faith wrote: »

Jaysus, what's left to eat?!

Ah to be fair, there's loads.

Breakfast today was 2 sausages, a rasher, 2 scrambled eggs, 1 pudding, fried mushrooms and grilled tomatoes.

Lunch was a really delicious home-made hummus and oatcakes.

It's not low carb - just not refined carbs and fruit - so I am skipping anything with sugar in it, regular white potatoes and rice and any kind of bread that isn't a 'cake' type (i.e. I'll have a slice of McCambridges once a day if I fancy it).

I'm also eating olive oil spread instead of butter (blergh) and almond milk instead of cow's, and I can have a little manuka honey.

It's fine when you're feeding yourself, it's just times like last night that suck.

BaZmO*

Mystery Egg wrote: »

Ah to be fair, there's loads.

Breakfast today was 2 sausages, a rasher, 2 scrambled eggs, 1 pudding, fried mushrooms and grilled tomatoes.

Lunch was a really delicious home-made hummus and oatcakes.

It's not low carb - just not refined carbs and fruit - so I am skipping anything with sugar in it, regular white potatoes and rice and any kind of bread that isn't a 'cake' type (i.e. I'll have a slice of McCambridges once a day if I fancy it).

I'm also eating olive oil spread instead of butter (blergh) and almond milk instead of cow's, and I can have a little manuka honey.

It's fine when you're feeding yourself, it's just times like last night that suck.

Sounds like the beginning of a song!

Faith

I'd find it miles easier to go vegetarian than go low carb. I think the worst thing anyone could say to me is to give up carbs!

Mystery Egg

Faith wrote: »

I'd find it miles easier to go vegetarian than go low carb. I think the worst thing anyone could say to me is to give up carbs!

It's true: carbs are wondrous deliciousness incarnate.

So, I made my hummus today and I put divided it into two portions, each in a lovely earthenware bowl (cheapo charity shop jackpot type find).

I enjoyed one for lunch, and then was foostering in the fridge about dinner when I not only dropped the hummus and lost every bite of it to my kitchen floor, but I also SMASHED THE BOWL.

Sickened is not the word!

mirrorwall14

Made this recipe for us this morning

http://www.littlepinkkitchen.co.uk/index.php/black-pudding-and-apple-salad-with-poached-egg/

Currently in food heaven

However pregnant me has gone completely off eggs, any suggestions for replacements? It was lovely as just a salad but not that filling!

SarahBeep!

Made peanut butter fudge today, first time making fudge and it turned out pretty okay! Delighted with myself

Applause

Everything's fitting together for my emigration to Portugal, I can't wait to have that cuisine in my life! Francesinha has a special place in my heart.

MissFlitworth

Hiding from the cold in Penneys this evening and spotted...Penney's olive oil & balsamic vinegar dipping sets. I am an enormous & obnoxious food snob at times but I just don't think I could bring myself to eat food from Penneys. It just..no...not a hope.

Triboro

Is Penneys that bad?

BaZmO*

MissFlitworth wrote: »

Hiding from the cold in Penneys this evening and spotted...Penney's olive oil & balsamic vinegar dipping sets. I am an enormous & obnoxious food snob at times but I just don't think I could bring myself to eat food from Penneys. It just..no...not a hope.

I don't think it works for food the same way it works for clothes.

"Mmmmm, this is lovely. Where did you get it?"
"€2 in Penneys!"

No one is gonna be impressed with that!

MissFlitworth

Triboro wrote: »

Is Penneys that bad?

It's just not a food shop, not somewhere I would trust to source olive oil that wasn't tinted vaseline and the cheap, cheerful & falls apart nature of their clothes, shoes & accessories doesn't help make me want to eat food from there.

BaZmO* wrote: »

I don't think it works for food the same way it works for clothes.

"Mmmmm, this is lovely. Where did you get it?"
"€2 in Penneys!"

No one is gonna be impressed with that!

Hah, no! Probably wouldn't be getting any hostess with the mostess awards pouring out penneys olive oil for people.

The Hill Billy

No dissing Penneys! Without Penneys yours truly would be sockless. Pennys socks rock! :pac:

Not sure about their dipping sets though.

Loire

MissFlitworth wrote: »

Hiding from the cold in Penneys this evening and spotted...Penney's olive oil & balsamic vinegar dipping sets. I am an enormous & obnoxious food snob at times but I just don't think I could bring myself to eat food from Penneys. It just..no...not a hope.

SNOB :pac::D:D

MissFlitworth

The Hill Billy wrote: »

No dissing Penneys! Without Penneys yours truly would be sockless. Pennys socks rock! :pac:

I would not have a single pant or sock or hoodie to my name without Penneys. It's a wonderland in many ways.

Loire wrote: »

SNOB :pac::D:D

Unapologetically

Cedrus

MissFlitworth wrote: »

Hiding from the cold in Penneys this evening and spotted...Penney's olive oil & balsamic vinegar dipping sets. I am an enormous & obnoxious food snob at times but I just don't think I could bring myself to eat food from Penneys. It just..no...not a hope.

I don't think those twee gift set bottles are EVER to be considered food.
One year I ran out of oil while the shops were still shut for New Year and thought no prob! I have Meadows and Byrne, Cashes and Debenhams oil more gift sets than I have room for! Opened one :eek: it wasn't fit to oil a rag with.

Stheno

MissFlitworth wrote: »

Hiding from the cold in Penneys this evening and spotted...Penney's olive oil & balsamic vinegar dipping sets.

That is just wrong

Tarzana2

I have some boneless stuffed pork shoulder I want to roast but I'm a bit unsure of how to roast for because all the recipes are for much bigger hunks of meat. I've never cooked pork shoulder before. I'm not sure if the time should be reduced for pork shoulder as you would for other kinds of roasting meat (pork and otherwise). Anyone got any kind of timings equation I could use, say minutes per pound type dealio, or any advice on how to approach it? Also, most pork shoulder recipe seem to call for slow roasting. Is this necessary? I should point out I don't have a slow cooker so it'll be the oven I use.

Ta very much!