The General Chat Thread

MissFlitworth

God the Hairy Bikers irritate me. I could happily run up to the dark haired one and pull his pony tail. Cringing along to them in China.

Tarzana2

MissFlitworth wrote: »

God the Hairy Bikers irritate me. I could happily run up to the dark haired one and pull his pony tail. Cringing along to them in China.

A lot of their recipes look so nyommy but gawd does their patter ever get on my nerves.

It's especially bad because they clearly think they're hilarious! :mad:

Baggy Trousers

Tarzana2 wrote: »

A lot of their recipes look so nyommy but gawd does their patter ever get on my nerves.

It's especially bad because they clearly think they're hilarious! :mad:

Yeah I never really got that programme. Small doses only.

Tarzana2

Baggy Trousers wrote: »

Yeah I never really got that programme. Small doses only.

Seems to be based around "We're from the general Tyne and Wear area, aren't our accents funny?" Same kind of shíte that Richard Curtis pedals in his awful films; "Ooh look, aren't we British eccentric?"

Actually, what really gets on my nerves about the Hairy Bikers is their insistence that all British produce is superior to every where in the world. Some British produce is indeed fab. But having lived in the UK and Ireland, I missed Irish good quality sausages (even the good sausages from butchers in the UK don't measure up), Irish bread (UK bread is strangely tasteless, again even the supposed good stuff) and Irish lamb and beef.

But I do like a lot of the recipes they execute, and they aren't too cheffy (because, well, they're not chefs), but I'd just like more cooking and less "banter".

The Hill Billy

I like them. I find their style refreshing compared to some of the more 'precious' chefs.

Tarzana2

The Hill Billy wrote: »

I like them. I find their style refreshing compared to some of the more 'precious' chefs.

They are definitely more earthy and unpretentious, which is a big plus.

Dizzyblonde

The Hill Billy wrote: »

I like them. I find their style refreshing compared to some of the more 'precious' chefs.

Me too - maybe it's an age thing..... :rolleyes:

BaZmO*

I don't mind them that much but I can certainly see why people would dislike them. That said, I hate when the guy with the full head of hair tries to be funny, it's just so forced and, well, unfunny. At find the guy to be at least a bit funny when he's messing about.

All that aside, I do like their recipes.

beertons

I like them too. They make tasty stuff. They might go on a bit about British stuff is the best, but Nevin harps on about this and that too. Jamie talks alot of crap too. The sponsors made them do it!

The Black Oil

I like them, too. They seem genuinely interested in what they're doing. Agree on small doses, though.

Still have a cheeseboard from SuperValu to get through.

Gloomtastic!

The Black Oil wrote: »

I like them, too. They seem genuinely interested in what they're doing. Agree on small doses, though.

Still have a cheeseboard from SuperValu to get through.

Make a 5-cheese macaroni....

Tarzana2

beertons wrote: »

The sponsors made them do it!

They're on the Beeb - no advertising! :P

SarahBeep!

I really enjoy The Hairy Bikers! I have a few of their books and love them on the telly. Must not be an age thing, I'm 22!

Miaireland

Tarzana2 wrote: »

They are definitely more earthy and unpretentious, which is a big plus.

I don't mind them on the most part but they can get a bit irrating at times.

Tarzana2

Miaireland wrote: »

I don't mind them on the most part but they can get a bit irrating at times.

Same as. Better than Jamie advising your to drop herbs on the finished dish from a height or Gordon considering food so important it requires a whole lotta swearing. :pac:

Mrs Fox

A WHATTTTTT?!!!

Avada

Jaysus! (That company does make great knives though)

Mrs Fox

I'm just so so so disgusted!!!

















SIXTY QUID EXCLUDING VAT?!!!
I got one for €3.99!

GrahamThomas

Just bought a Le creuset casserole dish and a Zwilling chefs knife in Kildare Village - Two things I've wanted for ages, so decided I'd treat myself to a belated Christmas present!

Stheno

The oh and his son demolished one and a half ifs of ham cooked in coke yesterdat

Gloomtastic!

Stheno wrote: »

The oh and his son demolished one and a half ifs of ham cooked in coke yesterdat

Easily done! Looking forward to picking up some cheap ham in Aldi to feed us for a few days in January...

fussyonion

I bought some pak-choi, tenderstem broccoli, sugarsnap peas and baby corn today with the plan to cook a nice stir-fry tonight.
I also have mixed peppers, beansprouts, mushrooms and carrot sticks.

I'm not sure when to start cooking each item, though. I don't want soggy veg but I don't want it raw either. I like a nice bite though!

Do I just throw everything in the pan for a few minutes?
Before or after I start cooking my noodles?

the beer revolu

fussyonion wrote: »

I bought some pak-choi, tenderstem broccoli, sugarsnap peas and baby corn today with the plan to cook a nice stir-fry tonight.
I also have mixed peppers, beansprouts, mushrooms and carrot sticks.

I'm not sure when to start cooking each item, though. I don't want soggy veg but I don't want it raw either. I like a nice bite though!

Do I just throw everything in the pan for a few minutes?
Before or after I start cooking my noodles?

Carrots first, then in the following order: peppers, mushrooms, broccoli, baby corn, sugarsnaps, peas, pak choi, beansprouts. You'll be wanting garlic and ginger too.

fussyonion

the beer revolu wrote: »

Carrots first, then in the following order: peppers, mushrooms, broccoli, baby corn, sugarsnaps, peas, pak choi, beansprouts. You'll be wanting garlic and ginger too.

Ah great stuff, thanks a mill!
Yeah I'll throw in some garlic and ginger, and some soy sauce.
Anything else nice to pop in?

the beer revolu

fussyonion wrote: »

Ah great stuff, thanks a mill!
Yeah I'll throw in some garlic and ginger, and some soy sauce.
Anything else nice to pop in?

Chilli wouldn't go amiss.
Dry sherry or rice wine.
Chicken stock or veg stock.

fussyonion

the beer revolu wrote: »

Chilli wouldn't go amiss.
Dry sherry or rice wine.
Chicken stock or veg stock.

I've got chillies. I can get some rice wine.
Now with the stock...would that not make it all soupy and wet?
I've had bad luck with stir-fries in the past where I'd end up with a plate of liquid

tampopo

fussyonion wrote: »

Ah great stuff, thanks a mill!
Yeah I'll throw in some garlic and ginger, and some soy sauce.
Anything else nice to pop in?

A teaspoon of wholegrain mustard, maybe....

BaZmO*

fussyonion wrote: »

I've got chillies. I can get some rice wine.
Now with the stock...would that not make it all soupy and wet?
I've had bad luck with stir-fries in the past where I'd end up with a plate of liquid

There's a couple of tricks to doing a good stir fry. The first one is to fry the meat first and then set aside. I like to marinade the meat in a mixture of soy sauce and sliced garlic too.
You need to make sure that the veg is cut is similar enough sizes and then fry them on a high heat after you take out the meat. The temptation is to add more oil as you cook, don't! What you do is add a splash of water to the pan and put a lid on it, this steams the veg. Once the veg is cooked add your sauce, then your noodles*, and then put your meat back in.

*If you are using noodles, cook them beforehand and cool them immediately in cold water. Just drain them before adding to the pan.

The biggest trick of making a good stir fry is to have everything ready to go before your start. The actual cooking doesn't take long at all.

the beer revolu

fussyonion wrote: »

I've got chillies. I can get some rice wine.
Now with the stock...would that not make it all soupy and wet?
I've had bad luck with stir-fries in the past where I'd end up with a plate of liquid

I mean just a half a cup or so of well flavoured stock. You don't want it dry, either.

B0jangles

An onion cut up into wedges is an awesome addition to a stir-fry; I cook it first by itself in a smokingly hot wok to get the best flavour, then remove it and cook the rest of the veg in the kind of order given by the beer revolu.

I'd then take all the veg out and put aside, stir-fry the noodles by themselves to get them tastily seared, then add whatever sauces you like to use, then add in the meat and veg again. (laoganma chili crisp, oyster sauce, and a dab of kejap manis are my go-to noodle sauce ingredients )

Stheno

Having a lazy night of cheese, various meats, pate, crackers, crusty bread and some nice port here to end our Christmas break

Gloomtastic!

Aldi have jars of caviar on special for €6. Caviar blinis with a dollop of sour cream with a sprinkling of dill for starter tonight.

tampopo

I would second BaZmo*s advice of marination in soy sauce.
Fry off onion and garlic first, with a little oil...

heldel00

Anyone out there have a tefal actifry? Got sucked into the whole "new year new me" malarkey and threw out chip pan. Very, very disappointed. Dry, tasteless chips.
Cut chips all to the same size, dried them well before putting in but should I be doing something else?

Dizzyblonde

heldel00 wrote: »

Anyone out there have a tefal actifry? Got sucked into the whole "new year new me" malarkey and threw out chip pan. Very, very disappointed. Dry, tasteless chips.
Cut chips all to the same size, dried them well before putting in but should I be doing something else?

There's a thread in Food & Drink - you might get some tips in there http://touch.boards.ie/thread/2057063796/1

Loire

I'd like to get into a bit more Asian food this year. Can anyone recommend a book / site etc for a newbie to dip my toes?

Thanks!
Loire

Minder

Gordon Ramsay's Great Escape Southeast Asia

Bill's Everyday Asian

Both the Gordon Ramsay and the Bill Granger books are beautifully photographed with a wide range of popular recipes from across Asia.

Two Asian Kitchens

Adam Liaw won the second series of Masterchef Australia. The book is an interesting combination of old recipes from his heritage, growing up in Malaysia, living in Tokyo, visiting Thailand, learning to cook with his Chinese grandmother. New recipes as part of the first book as winner of the show.

Mrs Fox

Rasa Malaysia site is my favourite for Asian recipes.

I quite like Rick Stein's Far Eastern Odyssey.

Loire

Thanks guys!

Loire.

Gloomtastic!

Loire wrote: »

I'd like to get into a bit more Asian food this year. Can anyone recommend a book / site etc for a newbie to dip my toes?

Thanks!
Loire

I could have Minder's Vietnamese Soup everyday and never get bored of it. http://touch.boards.ie/thread/2055926588/1. I don't use meat anymore, just stock and pak choi because it's easy and cheap to get.

Mrs Fox

Gloomtastic! wrote: »

I could have Minder's Vietnamese Soup everyday and never get bored of it. http://touch.boards.ie/thread/2055926588/1. I don't use meat anymore, just stock and pak choi because it's easy and cheap to get.

And that chicken....

Dizzyblonde

Mrs Fox wrote: »

Rasa Malaysia site is my favourite for Asian recipes.

I came across Rasa Malaysia on Pinterest, and although I haven't tried any recipes yet they look really good

fiddlechic

After much him-haw-ing, I finally bought a slowcooker - at less than half price from argos! http://www.argos.ie/static/Product/partNumber/1217476.htm

Now, all I have to do is decide what recipe to start with - seriously guys, there's so many amazing sounding recipes here: http://www.boards.ie/vbulletin/showthread.php?t=2056736930

I'm so excited!

moonshadow

^^ PULLED PORK ^^

javagal

Hey guys,
was just curious if anyone had eaten at campagne in kilkenny?
is it worth a visit?

fiddlechic

javagal wrote: »

Hey guys,
was just curious if anyone had eaten at campagne in kilkenny?
is it worth a visit?

A friend has a few times - she raves about it.
I think they've an early bird most nights, and it's reasonable - so could be worth a cheaper first visit to see if they merit a full blown!
A weekend in Kilkenny with a dinner reservation is on my to-do list this year!

Mrs Fox

javagal wrote: »

Hey guys,
was just curious if anyone had eaten at campagne in kilkenny?
is it worth a visit?

We were there back in 2008 when it had just opened its doors, before making headlines to the masses.
I didn't know what to expect to be honest but was blown away by the food. It was very noisy, but that's a good sign for atmosphere I guess.
Highly recommended.

Loire

Kitchen Nightmare for Gordon!

http://www.independent.ie/life/food-drink/food-news/gordon-ramseys-rage-after-worst-cafe-in-tenerife-names-itself-gordon-ransey-30877131.html

Dizzyblonde

You've got to laugh

Gordon takes himself way too seriously.

MissFlitworth

I love the bit about his actual restaurants getting complaints about the egg-n-chips emporium in Tenerife