General Chat Thread II

Alun

New Home wrote: »

I've an excellent, excellent recipe for butternut squash soup, if you want it.

I was actually planning on just winging it as I usually do, and maybe bunging in a bit of ground cumin or something to spice it up a bit, so was just browsing recipes for inspiration really.

But I'm always open to ideas, so if you'd like to post up your recipe that'd be great, thanks.

New Home

Roast some butternut squash - I usually just cut it in half and remove the seeds, stick it in the oven face up, and when it's lovely and soft with lots of brown caramelised bits I know it's ready (the drier, the better). Use a spoon to scoop it out of its skin: I find this only leaves you with the flimsiest amount of waste, as you can scrape the peel. Fry some shallots in a little oil and when they're soft and golden add the chunks of squash with lashings, and I mean lashings, of grated nutmeg. Let the whole thing fry for a bit while stirring, then add either mild vegetable stock (one made with mild vegetable cubes with no strong spices or turmeric is perfect) or boiling water, enough to cover the squash by a good bit. Let it simmer on a low heat for as long as you want (the longer, the tastier); when the liquid has reduced a fair bit then blend the whole thing until smooth and add salt to taste. Add more nutmeg, if you like it, but also add a good tablespoon or two of honey (a delicate one like acacia would be ideal). If you have it, add the grated zest of an organic orange (make sure you've washed it properly) or two, depending on the quantity you have. Serve it hot with a swirl of sour cream or crème fraiche, a swirl of honey and a sprinkling of nutmeg on top.

It's my absolute favourite soup. I usually buy the butternut squash any time I see it in the shops, then put it aside for literally months (two or three, it keeps very well) so that it gets nice and sweet as the sugars concentrate, it doesn't even need to be kept in the fridge.

The only downside to this soup is that it doesn't freeze well at all, I've tried it a few times and every time I defrost it it splits: the taste is still good, but the consistency is really unpleasant.

Shenshen

RasTa wrote: »

Everyone loves a quiz

https://www.irishtimes.com/life-and-style/food-and-drink/food-and-drink-quiz-who-takes-credit-for-bacon-egg-ice-cream-1.4245451

Sous chef for moi, should have done better.

6/10

7/10
I know my ingredients, but I've no idea about restaurants and chefs. I'll be honest, I just prefer food to celebrities.

New Home

For all of you quiz addicts.

https://www.sporcle.com/games/Jahudo/FoodsbyCountry (plenty more on that site)

Mystery Egg

New Home wrote: »

For all of you quiz addicts.

https://www.sporcle.com/games/Jahudo/FoodsbyCountry (plenty more on that site)

How do you make it accept your answers? I am typing them into the box and hitting enter but nothing happens. I wonder if something is blocked by my office firewall? Annoying because I know the answers and want the dopamine shot of a high score! :pac:

New Home

Mystery Egg wrote: »

How do you make it accept your answers? I am typing them into the box and hitting enter but nothing happens. I wonder if something is blocked by my office firewall? Annoying because I know the answers and want the dopamine shot of a high score! :pac:

They're probably the wrong answers. Also, some quizzes let you type the answer in any order at all, others only let you answer one question at the time.

I've just typed schnitzel for the first one and it took it no problem.

New Home

BTW, you can type them in any order you like.

Mystery Egg

Yep, my first answer was wrong! Once I realised that I got them all! Duh.

Gloomtastic!

New Home wrote: »

For all of you quiz addicts.

https://www.sporcle.com/games/Jahudo/FoodsbyCountry (plenty more on that site)

Not working on my phone but I knew all the answers- nearly! :rolleyes:

Dizzyblonde

No comment..... :pac:

Alun

It's a bit picky about exact spellings that one.

BaZmO*

Interesting spelling of "phyllo pastry"

Daisies

I have a jar of mango chutney from our local Asian shop and it just tastes chemically or something. Is there anything I can do to improve it or should I just cut my losses and buy a new jar?

Dizzyblonde

If you're used to using Sharwoods mango chutney others can sometimes taste strange. Aldi's one used to be a close second but they must have changed supplier and it has the kind of taste you're describing. I'd dump it because I don't think you can mask that taste and it could ruin what you're cooking with it. I only use Sharwoods now, or M&S if I'm in there and need it in a hurry.

Daisies

Dizzyblonde wrote: »

If you're used to using Sharwoods mango chutney others can sometimes taste strange. Aldi's one used to be a close second but they must have changed supplier and it has the kind of taste you're describing. I'd dump it because I don't think you can mask that taste and it could ruin what you're cooking with it. I only use Sharwoods now, or M&S if I'm in there and need it in a hurry.

I've used the Patak's lime pickle before. I guess I'll just dump this one. Thanks Dizzy

Daisies

Daisies wrote: »

I have a jar of mango chutney from our local Asian shop and it just tastes chemically or something. Is there anything I can do to improve it or should I just cut my losses and buy a new jar?

Sorry, house rules. Food safety advice is not allowed here.

But, how soon do you need a recipe to replace the jar? Someone may have one to hand.

Sorry I wasn't looking for food safety advice but more could I add something to the pickle to make it taste better. I don't think it's gone bad or anything I just think that the brand/this type has a weird combo of spices that I don't like the taste of and was wondering if i could add anything to make it more palatable

L1011

Just got a delivery of Dutch food from an online store - fritessaus for me and a pile of random stuff for a Dutch mate I let know I was ordering.

Few years ago the shipping from those places to Ireland was all €30+ but this was €9 for just the fritessause bottles and €12 when I added the pile of Dutch snacks to it. Cheaper than doing my normal thing of checking my suitcase on the way back from a conference or gig in Amsterdam now.

Faith

Daisies wrote: »

Sorry I wasn't looking for food safety advice but more could I add something to the pickle to make it taste better. I don't think it's gone bad or anything I just think that the brand/this type has a weird combo of spices that I don't like the taste of and was wondering if i could add anything to make it more palatable

I removed the mod warning after discussing it with Gloomtastic - he had misunderstood the intent of the post

Muahahaha

Ive a few big oranges to use up and was just thinking I dont think Ive ever had any kind of desert or cake based on using oranges. Any recommendations, maybe something like a key lime pie using oranges?

New Home

I've a recipe for a cake (or you can use it to make muffins) that asks for whole oranges to be used, I'll dig it out in a minute. Are they organic or at least unwaxed?

rubadub

I tried soaking bog standard tesco supernoodles in cold water for 2 hours and it works great, the first ones I did for 3 or 4 hours and they took on a little more water. You can then just drain them and sprinkle on the powder, I often add additional spices and soy sauce, and then you can just microwave them for a couple of minutes and they come out nice, in fact I prefer them to the regular way I would do them. I do not like food overly hot and find ready cooked noodles way too hot. They can be cooled by throwing in and out of 2 bowls but with the soaking method I can just microwave until they are at a decent temp and eat right away.

I did not expect them to hydrate so quickly, I looked it up beforehand and saw people do it with pasta. It might be an easy way to replicate exactly how you like your pasta.

This site talks of heating to 85C

The spaghetti at the top of this photo soaked in water at room temperature for two hours. The spaghetti on the bottom hasn't been soaked at all.
https://www.exploratorium.edu/food/soaking-pasta


Both these coils of spaghetti have been soaked at room temperature. The one on the right has also been cooked in very hot water for one minute.

The site was concerned with energy usage. This might be handy for people who are into energy saving green issues, or are maybe camping or in a camper van where energy is tight.

There are pages on soaking the pasta and then cooking it directly in the sauce to be added.


I also tried soaking packet soup with good success. When making packet soup I find I usually have to stir a lot or it gets a layer burnt at the bottom, you have to keep thoroughly stirring. I put the soup in an empty sauce jar with half the required water and let it sit overnight in the fridge. It was much easier to cook (I did add the missing water), far less stirring needed. I then made another batch in 2 jars made up to the final water needed and again left overnight to soak in, I gave it a few shakes when visiting the fridge. I was able to microwave this one while giving it a few stirs as it heated up, it definitely helped having the soak. Once boiling I turn it to defrost for 4mins which just keeps it simmering.

New Home

rubadub wrote: »

I tried soaking bog standard tesco supernoodles in cold water for 2 hours and it works great, the first ones I did for 3 or 4 hours and they took on a little more water. You can then just drain them and sprinkle on the powder, I often add additional spices and soy sauce, and then you can just microwave them for a couple of minutes and they come out nice, in fact I prefer them to the regular way I would do them. I do not like food overly hot and find ready cooked noodles way too hot. They can be cooled by throwing in and out of 2 bowls but with the soaking method I can just microwave until they are at a decent temp and eat right away.

I did not expect them to hydrate so quickly, I looked it up beforehand and saw people do it with pasta. It might be an easy way to replicate exactly how you like your pasta.

This site talks of heating to 85C
https://www.exploratorium.edu/sites/default/files/images/_DSC4549-Edit.jpg
The spaghetti at the top of this photo soaked in water at room temperature for two hours. The spaghetti on the bottom hasn't been soaked at all.
https://www.exploratorium.edu/food/soaking-pasta

https://www.exploratorium.edu/sites/default/files/images/_DSC4551-Edit.jpg
Both these coils of spaghetti have been soaked at room temperature. The one on the right has also been cooked in very hot water for one minute.

The site was concerned with energy usage. This might be handy for people who are into energy saving green issues, or are maybe camping or in a camper van where energy is tight.

There are pages on soaking the pasta and then cooking it directly in the sauce to be added.

Does the flour have enough time to cook with this method, though? Would it not have that "uncooked, starchy flour" taste? Sounds interesting, all the same.

rubadub

New Home wrote: »

Does the flour have enough time to cook with this method, though? Would it not have that "uncooked, starchy flour" taste? Sounds interesting, all the same.

I have not tried the pasta at all. My noodles did taste more like stir fried noodles from a Chinese takeaway. I have seen they way they cook them online and most seem to just dump them in hot or boiling water for a few mins, without further heating, then they stir fry. After the noodles are soaked you can pick them up and unravel them a bit, they do not break up.

I would guess you might just treat the pasta like you would fresh pasta, but it might take on more water. I suppose you could weigh the pasta before and after soaking and monitor how much it has taken on.

I am not sure of the production processes for noodles & pasta but I expect they might be exposed to some heating along the way, so some of the potential raw flour taste might be already gone.

New Home

This is the recipe I used, but I upped the amount of orange peel (I used 1 whole orange and the rind of 2 more, could've done with the rind of another 2, if I'm honest). Also, I replaced a good 50g of flour with potato starch and I added a decent pinch of salt to the mixture. I used either sunflower or peanut oil, I can't remember which. Make sure the oranges are washed very well and that the seeds have been removed. The rest goes all into the blender as is (including the white pith).

http://allrecipes.co.uk/recipe/24570/easy-peasy-orange-cake.aspx

It takes no time at all to put together, a bit longer than 40 mins to bake (but check with a skewer or a toothpick. It's delicious even after a day or two, if it lasts that long - I've had people helping themselves to a second slice without asking and then bringing home a few slices afterwards.

Muahahaha

Cheers NewHome, will give that a try out tomorrow

rubadub

https://twitter.com/susie_dent/status/1267004433067585537

rubadub

Skip to 2mins 40sec, he fries tandoori chicken in a pan, then puts it in a bowl, then heats a small lump of charcoal on the gas and puts it in a little metal container and pours oil on it and puts a lid on. This smokes the chicken. Best done outside I would imagine! I have a heatgun that would do it.

Dial Hard

I ordered an O'Hanlon's Herbs box back in April and promptly forgot about it. Basically they had planted all their stock for Bloom, which obviously got cancelled so they were offering a variety box for 40 quid which would be delivered in June.

Well, mine arrived today and to say it's bountiful would be an understatement. The doorbell rang while I was in the bath and as I said, I'd completely forgotten I'd even ordrered it. Opened the door to walk the dog a while ago to find a HUGE box on the doorstep. Pretty sure they've sent me their entire Bloom exhibit. I got:

Thai basil
Purple basil
Chocolate mint
Rosemary x2
Flat-leaf parsley x3
Chives
Thyme
Dill
Coriander
Mint
Basil
French tarragon
Hot & spicy oregano
Lemon thyme
Lemon verbena
Pineapple sage
Peppermint

Looks like I'm off to the garden centre tomorrow for pots.

Gloomtastic!

Dial Hard wrote: »

Looks like I'm off to the garden centre tomorrow for pots.

Aldi have large terracotta pots on special €3.99

I'm very jealous but our new chickens are on a mission to destroy all my herbs at the moment. Everything's covered in netting but still they mange to sneak through.

rubadub

Gloomtastic! wrote: »

I'm very jealous but our new chickens are on a mission to destroy all my herbs at the moment.

always wondered about this.

If you feed laying hens a specific diet, will it change the flavor of their eggs?

Erika Wiggins, Owns small chicken farm
Answered July 16, 2015

Yes, some things will. I've never known anything specific to change the taste of eggs for the better, only for the worse, unfortunately. Eggs from chickens feeding on wild garlic taste like feet, which I know from bitter experience. Eggs from chickens fed on high concentrations of fish meal in order to increase the fatty acids in the eggs taste awful.

I read the links from John Burgess about garlic and eggs, and there were no links to the actual research--just a news story. I'd like the read the actual research. Until I read about how the study was conducted, how the garlic powder was prepared, what else was in the feed the chickens were eating besides the garlic powder, who did the taste-testing, etc, it's not anything more than an anecdote (as is my observation, admittedly!). I'd also think there were large differences in egg taste between garlic powder and wild garlic greens, which were not tested and are usually (again, anecdotally) the cause of terrible egg flavor in farm lore.

Eggs from chickens that eat a varied diet including greens can taste subtly better--"egg-ier"--than those from chickens eating a plain chicken-feed-only diet, but it's not a large change and people can't always tell the difference between pastured eggs and conventional eggs when they are served side-by-side and the yolk color is masked.

L1011

Start making stew, because it feels like stew weather

Weather improves somewhat


If everyone else could start making hearty winter dishes I might be able to have a BBQ tomorrow :pac:

Mollyb60

Mods, feel free to delete this if you think it's too close to off limits for the forum but I wanted to ask if anyone had ideas for making poor quality chicken taste better? The chicken I get from Tesco is just terrible quality, it's mostly the texture I have a problem with. It just feels horribly processed and chewy.
I have been using it in the slow cooker to make shredded taco chicken and chicken curry which is fine but it's annoying me that I have to shred it to make it edible. Would marinating it make the texture better?

Obviously this is in lieu of just going to a butcher for better quality chicken, but any ideas?

igCorcaigh

Mollyb60 wrote: »

Mods, feel free to delete this if you think it's too close to off limits for the forum but I wanted to ask if anyone had ideas for making poor quality chicken taste better? The chicken I get from Tesco is just terrible quality, it's mostly the texture I have a problem with. It just feels horribly processed and chewy.
I have been using it in the slow cooker to make shredded taco chicken and chicken curry which is fine but it's annoying me that I have to shred it to make it edible. Would marinating it make the texture better?

Obviously this is in lieu of just going to a butcher for better quality chicken, but any ideas?

Tesco free range chicken is very good.
Failing that, how about marinating in buttermilk?

L1011

What are you trying to use it in, specifically? There may be ways and means but it depends on the end use.

For the record I've hugely gone off chicken in most things so my suggestions may not be the most useful!

caviardreams

igCorcaigh wrote: »

Tesco free range chicken is very good.
Failing that, how about marinating in buttermilk?

I would echo that - I find their free range chicken and free range fillets excellent - maybe you just got an unlucky batch or farm?

Mollyb60

igCorcaigh wrote: »

Tesco free range chicken is very good.
Failing that, how about marinating in buttermilk?

I'll try to see if I can get the free range chicken (I'm in Belfast so the choice may be slightly different)
I do have buttermilk though so I'll give that a try.

L1011 wrote: »

What are you trying to use it in, specifically? There may be ways and means but it depends on the end use.

For the record I've hugely gone off chicken in most things so my suggestions may not be the most useful!

Pasta dishes, curries, basic meat and 2 veg dishes.

robbe

Mollyb60 wrote: »

Mods, feel free to delete this if you think it's too close to off limits for the forum but I wanted to ask if anyone had ideas for making poor quality chicken taste better? The chicken I get from Tesco is just terrible quality, it's mostly the texture I have a problem with. It just feels horribly processed and chewy.
I have been using it in the slow cooker to make shredded taco chicken and chicken curry which is fine but it's annoying me that I have to shred it to make it edible. Would marinating it make the texture better?

Obviously this is in lieu of just going to a butcher for better quality chicken, but any ideas?

I have a feeling it might be this issue.....we've massively reduced the amount of chicken we use as a result. It has afflicted any variation of chicken I've tried over the last few years (free range/different supermarkets etc - won't always be the entire pack of fillets but say 1 chicken breast in a pack of 5 which has a tough texture even if you are cutting it up raw for use in a stir fry.....marinating has limited benefits I found and even when sliced really thinly retains an almost plastic like quality)

https://www.boards.ie/vbulletin/showthread.php?p=104848930

Mollyb60

robbe wrote: »

I have a feeling it might be this issue.....we've massively reduced the amount of chicken we use as a result. It has afflicted any variation of chicken I've tried over the last few years (free range/different supermarkets etc - won't always be the entire pack of fillets but say 1 chicken breast in a pack of 5 which has a tough texture even if you are cutting it up raw for use in a stir fry.....marinating has limited benefits I found and even when sliced really thinly retains an almost plastic like quality)

https://www.boards.ie/vbulletin/showthread.php?p=104848930

OMG yeah that's exactly what I'm talking about. It's become more and more prevalent over the last year. I even bought very expensive chicken breasts from M&S to see if they had the same problem and there was still one like that in the packet. Hmm. Looks like there's no alternative to just slow cooking it and shredding it.
Thanks for your help.

The Nal

Mollyb60 wrote: »

Mods, feel free to delete this if you think it's too close to off limits for the forum but I wanted to ask if anyone had ideas for making poor quality chicken taste better? The chicken I get from Tesco is just terrible quality, it's mostly the texture I have a problem with. It just feels horribly processed and chewy.
I have been using it in the slow cooker to make shredded taco chicken and chicken curry which is fine but it's annoying me that I have to shred it to make it edible. Would marinating it make the texture better?

Obviously this is in lieu of just going to a butcher for better quality chicken, but any ideas?

Go free range. Much nicer and much more ethical as they get to live a much better life before getting the ould ceanns hacked off them.

The way most chickens are "raised" is pretty disgusting.

rubadub

Mollyb60 wrote: »

Obviously this is in lieu of just going to a butcher for better quality chicken, but any ideas?

In robbe's link it showed this affected breast meat. I am guessing you might be just getting chicken fillets. Maybe try swopping to thigh fillets which are becoming more available in shops nowadays.

I noticed the flavoured/marinated ones are cheaper than the plain ones in tesco.

https://www.tesco.ie/groceries/product/search/default.aspx?searchBox=thigh%20fillets

It can effect the legs too though. People were also reporting that aldi frozen chicken thigh burgers had gotten really bad lately, wonder if it could be this.

https://thepoultrysite.com/articles/why-does-woody-breast-still-have-the-industry-stumped#:~:text=While%20the%20condition%20can%20be,to%20disrupt%20the%20supply%20chain.&text=Lesions%20indicative%20of%20woody%20breast,the%20typical%20modern%20broiler%20chicken.

The heavier the bird, and the larger the quantity of meat on it, the more likely it is to develop woody breast. While the condition can be found in leg meat, it typically affects breast meat, with enough impact to disrupt the supply chain.

going by that smaller fillets might be better. The ones butchers have in those 10 for 10 deals are usually small.

Mollyb60

I'm not a major fan of thigh meat but I'll maybe give them another go. The NI tesco only has a single option for a free range breast so it looks like I'll just have to brave the butcher with my face mask for decent quality breasts!

The Nal

rubadub wrote: »

In robbe's link it showed this affected breast meat. I am guessing you might be just getting chicken fillets. Maybe try swopping to thigh fillets which are becoming more available in shops nowadays.

I noticed the flavoured/marinated ones are cheaper than the plain ones in tesco.

https://www.tesco.ie/groceries/product/search/default.aspx?searchBox=thigh%20fillets

It can effect the legs too though

https://thepoultrysite.com/articles/why-does-woody-breast-still-have-the-industry-stumped#:~:text=While%20the%20condition%20can%20be,to%20disrupt%20the%20supply%20chain.&text=Lesions%20indicative%20of%20woody%20breast,the%20typical%20modern%20broiler%20chicken.


going by that smaller fillets might be better. The ones butchers have in those 10 for 10 deals are usually small.

As per above article - "Studying woody breasts under a microscope, the Aviagen team has found muscle-fibre degeneration".

Doesn't happen with proper free range chickens as they have access to open air and develop a lot better. We're lucky enough to have a lot of great options in Ireland.

Heres a battery chicken on the left and the same chicken after 12 weeks of free range living.

odyssey06

The Nal wrote: »

As per above article - "Studying woody breasts under a microscope, the Aviagen team has found muscle-fibre degeneration".
Doesn't happen with proper free range chickens as they have access to open air and develop a lot better. We're lucky enough to have a lot of great options in Ireland.

It may well be that free range birds aren't affected but the article doesn't mention anything about free range - it links it to:
In the laboratory, the condition can be detected in chicks as young as a week old, which suggests the problem might be genetic, says Dr John Glisson, vice president of research at the US Poultry & Egg Association. The condition seems to be associated with vascular problems in the birds.
&
"Selecting genes for growth and yield has caused breeders to inadvertently select for woody breast
&
A report by the Department of Animal and Food Sciences at the University of Delaware confirmed the condition seemed to affect chickens growing faster on the growth curve than other birds. Heavier birds at one week old were more likely to have a predisposition to develop the condition.

The Nal

odyssey06 wrote: »

It may well be that free range birds aren't affected but the article doesn't mention anything about free range - it links it to:
In the laboratory, the condition can be detected in chicks as young as a week old, which suggests the problem might be genetic, says Dr John Glisson, vice president of research at the US Poultry & Egg Association. The condition seems to be associated with vascular problems in the birds.
&
"Selecting genes for growth and yield has caused breeders to inadvertently select for woody breast
&
A report by the Department of Animal and Food Sciences at the University of Delaware confirmed the condition seemed to affect chickens growing faster on the growth curve than other birds. Heavier birds at one week old were more likely to have a predisposition to develop the condition.

The article is about American chickens then, very different laws compared to ours.

Mollyb60

If the chicken is in this bad a state now with EU regulations I am terrified what it'll be like if we get a bad Brexit and they start importing US chickens.

tangy

Mollyb60 wrote: »

Obviously this is in lieu of just going to a butcher for better quality chicken, but any ideas?

Maybe try switching to turkey breast?

L1011

Does anyone know of a decent set of videos on knife skills?

Mine are beyond abysmal - I've dyspraxia which doesn't help, but I can't dice veg or even get consistent slices really. Used to use some dicer style devices but they break after not very long (you put a huge amount of pressure to push half an onion through) and IKEAs jar choppers create weird stringy shapes.

I have good knifes and sharpening kit (my fathers dad was a commercial boat builder and my mother's parental side were butchers so both granddads were obsessed with sharp knifes!) so no ability to try blame the tools

beertons

Kids are strange. Baby potatoes, roasted, eh no thanks.

But coat them in butter, ground cumin, ground coriander, celery salt, onion granules, and garlic powder, they're licking the tray I baked them in.

I think I need to go back to work.

Gloomtastic!

beertons wrote: »

Kids are strange. Baby potatoes, roasted, eh no thanks.

But coat them in butter, ground cumin, ground coriander, celery salt, onion granules, and garlic powder, they're licking the tray I baked them in.

I think I need to go back to work.

Yeah, still can't figure out how kids decide what they like and don't like. They do get slightly better as they grow older but only slightly! :rolleyes:

Spon Farmer

I've googled this a few times but I only find people with the same question and no solution.

Is there a way to cleanly and neatly remove the transparent film for both plastic and foil trays on food packages?

I was just opening a Cully & Sully herb pie. No way it would peel off and I even put it in the oven for a minute.

All packages are impossible and it says the instructions to peel, not cut.

Just something I need to know.:rolleyes: