Aldi... what do you recommend?

McMurphy

Just in the middle of making a chilli with their mince/red lentil stuff, and I'm really unsure how it's gonna be.

Didn't exactly breakdown the way I'm used to having my beef mince break down, this is more of a porridge consistency to it if you know what I mean.

Anyway, I'm letting it simmer for twenty minutes or so before I tip in beans etc, maybe they will improve the consistency I'll wait and see.......

igCorcaigh

Johnny Dogs wrote: »

Just in the middle of making a chilli with their mince/red lentil stuff, and I'm really unsure how it's gonna be.

Didn't exactly breakdown the way I'm used to having my beef mince break down, this is more of a porridge consistency to it if you know what I mean.

Anyway, I'm letting it simmer for twenty minutes or so before I tip in beans etc, maybe they will improve the consistency I'll wait and see.......

What is it? Red lentils do go quite porridgey, don't overcook them.

Alun

What is "mince/red lentil stuff"??

McMurphy

igCorcaigh wrote: »

What is it? Red lentils do go quite porridgey, don't overcook them.

Turned out not too bad in the end up.

No complaints at all on the taste, consistency and look.

Alun wrote: »

What is "mince/red lentil stuff"??

It's lean mince with lentils added to the ground meat, so you have a mince that is made up of beef/lentils.

First time I bought it tbh, prob will again, no complaints from the kids either.

Zelda247

The mince sounds a bit bizarre.

Alun

Zelda247 wrote: »

The mince sounds a bit bizarre.

Yes, it does a bit. Tbh if you wanted to mix beef with red lentils, just chuck some dried red lentils in with some normal mince, they cook really quickly, and would probably be cheaper.

igCorcaigh

Alun wrote: »

Yes, it does a bit. Tbh if you wanted to mix beef with red lentils, just chuck some dried red lentils in with some normal mince, they cook really quickly, and would probably be cheaper.

I would have gone with brown or puy lentils to mix with beef as they keep their structure. It's a good mix though.

Zelda247

Yeah, what will they come up with next. I can understand trying to make some kind of vegetarian mince substitute with lentils.

Alun

igCorcaigh wrote: »

I would have gone with brown or puy lentils to mix with beef as they keep their structure. It's a good mix though.

True, flavour wise, but they need a good bit more cooking time.

igCorcaigh

Alun wrote: »

True, flavour wise, but they need a good bit more cooking time.

Yes, I would cook them separately then drain before adding to cooked mince. Otherwise there's too much water in the mince.

It's a good idea though, helps with the cost of the meat and healthier too.

caviardreams

Would it make a good burger I wonder?

Space Dog

I bought the Specially Selected Malted Sourdough. When the sourdough first appeared it was very nice for a sliced pan, then it became inedible at some stage and I stopped buying it. I was hoping they might have tweaked the recipe now that it's malted, but nope, still tastes of nothing, strange texture. Won't be buying again.

HeidiHeidi

Space Dog wrote: »

I bought the Specially Selected Malted Sourdough. When the sourdough first appeared it was very nice for a sliced pan, then it became inedible at some stage and I stopped buying it. I was hoping they might have tweaked the recipe now that it's malted, but nope, still tastes of nothing, strange texture. Won't be buying again.

I came on to post about this very thing!


I think it's nice - when I bought it a while ago, it was white bread - this is brown and grainy.


It still bears absolutely no relation to any actual sourdough as far as I'm concerned, but I think it's a perfectly nice sliced pan.

dubstarr

Johnny Dogs wrote: »

Turned out not too bad in the end up.

No complaints at all on the taste, consistency and look.












It's lean mince with lentils added to the ground meat, so you have a mince that is made up of beef/lentils.

First time I bought it tbh, prob will again, no complaints from the kids either.

I got the mince with the haricot beans in them.It was actually quite nice.

Also got the thai style veggie burgers.They where fab,really tasty

vicwatson

The frozen Emmental and Ham Jambons are delicious.

Gal44

What’s the nicest steaks there, I know they have been recommended a few times but can’t find it. Thanks

RhubarbCrumble

Gal44 wrote: »

What’s the nicest steaks there, I know they have been recommended a few times but can’t find it. Thanks

The Angus fillet steaks are beautiful. €12 I think for 2, but the odd time they go on offer for around €8.

.red.

Gal44 wrote: »

What’s the nicest steaks there, I know they have been recommended a few times but can’t find it. Thanks

The rib eyes in the black, vac packed tray would be my favourite.

Dizzyblonde

Gal44 wrote: »

What’s the nicest steaks there, I know they have been recommended a few times but can’t find it. Thanks

These - they're consistently good.

54and56

Dizzyblonde wrote: »

These - they're consistently good.

I agree 100% and use these if I'm having a "steak" dinner but if I'm making something like a Cambodian Hot and Sour Beef Salad I'd often use the much cheaper but pretty good quality regular "red label" rib eye or sirloin steaks. For €6 - €8 they are an excellent option when you're not just cooking a piece of steak.

inforfun

I do like the beef medallions (€5 i think) for those kind of salads and stir fries.
Not that knowledgeable to be able to tell what part of the cow it is, but my knifes fall through them, so tender.

fmul9798

Recommending to avoid... they replaced the Moser Roth chilli individual chic bars in pack with a single slab in "new" packagin.
Cocoa content down from 52% to 47%, completely different recipe and taste. Thumbs down and now dropping a regular purchase item for me....

donegal_man

fmul9798 wrote: »

...they replaced the Moser Roth chilli individual chic bars in pack with a single slab in "new" packagin...

Aww, they were lovely.

Dizzyblonde

fmul9798 wrote: »

Recommending to avoid... they replaced the Moser Roth chilli individual chic bars in pack with a single slab in "new" packagin.
Cocoa content down from 52% to 47%, completely different recipe and taste. Thumbs down and now dropping a regular purchase item for me....

They did that a while back too, but eventually brought back the original ones. Hopefully they'll do it again.

nc6000

fmul9798 wrote:

Recommending to avoid... they replaced the Moser Roth chilli individual chic bars in pack with a single slab in "new" packagin. Cocoa content down from 52% to 47%, completely different recipe and taste.

That was a while back but they've since gone back to the original 5 bar pack. The single slab bar didn't seem to be in stock for very long.

caviardreams

nc6000 wrote: »

That was a while back but they've since gone back to the original 5 bar pack. The single slab bar didn't seem to be in stock for very long.

Yes that was a strange one - they didn't seem to give it very long as a trial. Maybe it was a supplier issue dispute or something? Either way I hope they keep the 85% the same!

caviardreams

Ugh just spotted the "new" full bar "lindt-esque" ones are back in all the flavours including 85% - hope it's not permanent and the old ones survive!

nc6000

caviardreams wrote:

Ugh just spotted the "new" full bar "lindt-esque" ones are back in all the flavours including 85% - hope it's not permanent and the old ones survive!

Yes, it looks like they are actually back. I picked up a chilli one and a normal chilli 5 pack and the full bar is 47% v 52% in the 5 pack.

dubstarr

Je_suis_Jean wrote: »

I agree 100% and use these if I'm having a "steak" dinner but if I'm making something like a Cambodian Hot and Sour Beef Salad I'd often use the much cheaper but pretty good quality regular "red label" rib eye or sirloin steaks. For €6 - €8 they are an excellent option when you're not just cooking a piece of steak.

That salad sounds lovely.Im giving it a go

caviardreams

Has anyone tried the beef medallions in the red packs? Think they are in the super 6 at the moment - they look a bit like fillets but I imagine they would not be as tender - are they very tough?