General Chat Thread II

the beer revolu · 20-02-2023 11:43am

A lot of recipes call for peeling the outer skin of broad beans off.

Tesco or M&S usually have frozen baby broad beans. They're pretty good.

Graces7 · 26-02-2023 2:34pm

Broad beans with skin are a firm favourite with me me A lovely texture and taste to the pods too

Planet X · 03-03-2023 5:55pm

There’ll be other recommendations, however, unscented Baby Oil works fine.

Every six months or so, oil my Teak Offcut chopping board. Overnight. Prolongs the life.

Mystery Egg · 03-03-2023 7:39pm

https://www.boards.ie/discussion/comment/120310234#Comment_120310234

I know nothing about this, but would it not make sense to use a food grade oil, like walnut or olive?

Planet X · 03-03-2023 7:51pm

Certain oils can go rancid. I think Olive could be one…….short of Googling it.

Baby oil is a mineral oil so suitable. Some recommended oils are quiet expensive so I went with baby 😀

Graces7 · 04-03-2023 6:22am

https://www.boards.ie/discussion/comment/120232538#Comment_120232538

You can use them entire as a "nest" for existing potted plants. Makes watering easier.

Planet X · 04-03-2023 8:09am

The next day…….

The Black Oil · 04-03-2023 3:27pm

Bought Jamie Oliver's 'Together' and am going to return it as it's a US version. Should have copped it when I saw the cups, etc. Didn't see Fahrenheit until I looked at it at home.

eeepaulo · 04-03-2023 6:55pm

Going to have braised beef ribs in red wine tomorrow, got some polenta, never cooked it, seen it done on tv often enough so thinking of using some light homemade chicken stock, then a bit of butter and parmesan to finish.

I got this - biona organic polenta bramata from dunnes

Doesn't say how much is a portion, what do you reckon? Also it says 750ml water to 120g polenta, be better to stick to that ratio rather than a generic online recipe?

New Home · 04-03-2023 8:30pm

https://www.boards.ie/discussion/comment/120313963#Comment_120313963

EDITED: If it ISN'T the quick-cook version of polenta, it'll require at least 40 mins of constant stirring while it's boiling. Watch out because it'll bubble like lava in a volcano and burns can be very serious because it sticks like glue.

It's 4 parts water to 1 part flour. Usually you bring the water to the boil, salt it a fair bit like you would for a soup, taste the water to make sure you've salted it enough, then add the corn meal by sprinkling it over the water a fistful at the time. If you drop it in instead of sprinkling it you'll get huge lumps. It's usually cooked in a cauldron (I'd avoid a non-stick pot unless you like eating teflon flakes) and stirred with a thick wooden spatula that looks like an oar. You can use a whisk to amalgamate it first, but then use the wooden spoon to stir it (and make sure you stir everything, down to the bottom, because if it sticks it burns very easily and it'll ruin the lot). As I mentioned, you'll need to stir it for at least 40 mins but if you can continue for an hour to an hour 10 mins it's even better. You can see it's ready when it begins to detach itself from the sides of the cauldron. Some of it will stick to the sides and bottom of the pot, you can then scrape the "flakes" the next day, they taste like plain doritos.

A portion is usually a ladleful. You can leave it quite soft and spoon it on the plate (it'll have the consistency of a thickish porridge but will set when cool). You can also pour it into a mould (make sure it's greased) or a very, very large large wooden chopping board (it will spread out like lava) and leave it to set. You can then slice it (usually the next day) and "roast" the slices on a very hot griddle pan.

I definitely wouldn't use stock, just plain water. You can add a knob of butter at the end, but you really don't need it.

I think that's about it, if I remember any more I'll let you know.

Hotblack Desiato · 04-03-2023 9:36pm

F'kin imperial units should be blasted into space (irony alert - more than one space mission has failed due to conversion errors between stupid units and useful units)

Ireland is supposedly a metric country but it's impossible to buy metric measuring tapes (i.e. without one useless side) - I got mine from the UK!!!

oscarBravo · 05-03-2023 12:57am

I've had good luck with mixing the polenta thoroughly into about its own volume of cold water, then adding the 'slurry' to the boiling water for a lump-free experience.

the beer revolu · 05-03-2023 10:43am

On polenta.

I stir the simmering liquid getting it in a swirl and pour the polenta fairly slowly while stirring. Never clumps.

I disagree regarding stock/water. I always use a Knorr chicken or veg stockpot for polenta. I don't like it made with water.

eeepaulo · 05-03-2023 2:12pm

Thanks for the responses, feels like polenta is one of those things that everyone has their own technique.

I defrosted the ribs and they smelled off so will buy some more for mid week.

New Home · 06-03-2023 8:27am

https://www.boards.ie/discussion/comment/120315266#Comment_120315266

The only issue I'd have with that is that the temperature of the boiling water would drop when the slurry was added.

https://www.boards.ie/discussion/comment/120315766#Comment_120315766

That's fair enough. What I gave was the original recipe, but tastes differ, e.g. I know people who would add a sachet of oxtail soup to bolognaise sauce to add flavour, but I doubt it'd be one of the traditional ingredients.

oscarBravo · 06-03-2023 12:23pm

The only issue I'd have with that is that the temperature of the boiling water would drop when the slurry was added.

It does, and quickly comes back to the boil. As I said, it works for me. I think experimentation is the order of the day.

eeepaulo · 06-03-2023 3:13pm

As I mentioned, you'll need to stir it for at least 40 mins but if you can continue for an hour to an hour 10 mins it's even better. You can see it's ready when it begins to detach itself from the sides of the cauldron. Some of it will stick to the sides and bottom of the pot, you can then scrape the "flakes" the next day, they taste like plain doritos.

The stuff says 30 minutes on it, its polenta bramata, not quick cook.

I think what im aiming for is a mash potato type consistency, might leave the cheese out to start with, trying to be a bit healthy.

Do i need to cook for 1hr to 1:10 or is that just if you want it to set for grilling the next day?

I will watch a few youtube videos for an idea of consistency.

How much raw polenta do i put in per person?

Going to make some cornbread next time i make chili or have a bbq with it as well

the beer revolu · 06-03-2023 3:28pm

I generally cook polenta for about 40 minutes.

New Home · 06-03-2023 7:09pm

https://www.boards.ie/discussion/comment/120320892#Comment_120320892

30 minutes is the very bare minimum. I'd do at least 45 min but 1-1:10 is ideal. The consistency depends on how much meal (or water) you put in, but it will set either way, maybe a bit less if you use more water/less flour, but it won't stay as runny as when it's hot.

You can try a ratio of 1 meal to 5 water, if you want it to have a consistency like porridge, but if you make it more solid you can slice it and freeze it, or use the leftovers to make a sort of lasagna the next day - you just need to slice it relatively thinly (maybe a cm thick) when it's cold, then you layer it with white sauce, bolognaise sauce and lashings of parmesan and stick it in the oven until there's a nice, golden crust on top. Very, very filling and absolutely yum.

Oh, and just for the record: despite what it says on the label, polenta is only the name of the recipe, not the name of the corn meal. It'd be like calling oats porridge.

Sysmod · 07-03-2023 3:22pm

Does anyone know of a shop that sells marmalade pulp ? Homecook don't have it, so no supermarkets have it.

New Home · 07-03-2023 9:18pm

I know I saw it a while back in my local Spar, but a quick search shows that Tesco sells it https://www.tesco.com/groceries/en-GB/products/254850756 and so does Supervalu https://shop.supervalu.ie/shopping/food-cupboard-marmalades-homecook-make-your-own-marmalade-medium-cut-850-g-/p-1008550000

Sysmod · 13-03-2023 8:34pm

It's in their catalogue but not physically in the shops.

New Home · 17-03-2023 9:59pm

Does anyone know how to make an eggless, gluten-free, milk-and-milk-derivatives-free crust for my rice tart, please? :) Does anyone have a decent recipe to suggest? Sweet, not savoury, if it makes a difference.

If it's of any use, I have rice flour, aquafaba and coconut butter at hand.

Thanks.

(Good grief, the number of corrections I've had to make to this post is riduculous... I hope this is the last one...)

igCorcaigh · 28-03-2023 1:39am

Kecap Manis, aka Sweet soy sauce.

Isn't this a great condiment to have in the cupboard.

All I had at hand tonight was a yellow pepper, cucumber and some leftover brown rice.

But what a lovely quick salad to have when combined with the katsup manis and a little sesame oil.

A bit of this condiment makes everything tasty 😋

With a couple of spring rolls reheated in the air fryer. Handy!

Gloomtastic! · 28-03-2023 6:43am

Never heard of it. Would a teriyaki sauce do the same?

New Home · 28-03-2023 8:12am

https://www.boards.ie/discussion/comment/120409446#Comment_120409446

~~Apparently this contains pineapple juice and ketchup (hence the "kecap").~~

Edit: Nope, it doesn't, I was looking at the other recipe on that page... it does, however, contain spices.

https://www.daringgourmet.com/homemade-kecap-manis-indonesian-sweet-soy-sauce/

I love mixing teriyaki sauce with mayonnaise, it's a delicious dressing for potato salads (and a zillion other things).

igCorcaigh · 28-03-2023 7:52pm

You can buy it ready made. I use ABC brand.

the beer revolu · 03-04-2023 4:07pm

This is probably my favourite ingredient from Asian shops.

Korean red pepper flakes (powder). It goes in almost everything as a seasoning, in this house. If you use enough it will give heat but it's mild enough for non spicy dishes. It's also a vital ingredient in Mrs Beer's Kimchi.

It comes in smaller bags than 500g,too!

igCorcaigh · 10-04-2023 9:44pm

Looking for advice: on where I can buy...

Metal skewers for kebabs.

I want them to be flat, so that the food doesn't twirl around, and also dishwasher proof preferably. And short enough to be used in a medium sized air fryer; not going to be using them on a BBQ or big grill. I'd only need two or three. And thick enough to hold heat, not skinny cheap ones.

I searched Amazon, but the options weren't great. Any advice?

keane2097 · 11-04-2023 9:04am

Think I got some flat ones in Homestore before but couldn't say if they were dishwasher safe or the exact length you're after. You could check their website. I think I might have seen similar in Woodies also.

New Home · 11-04-2023 9:10am

https://www.boards.ie/discussion/comment/120463004#Comment_120463004

Only as a backup plan, if you can't find the exact ones you want, you could use two round skewers side by side instead of one, that would stop them from rolling around (and the food on them).

the beer revolu · 11-04-2023 12:26pm

Most you see are long with wooden handles.

You could always shorten them with a hacksaw.

pleasant Co. · 11-04-2023 2:09pm

https://www.boards.ie/discussion/comment/120463004#Comment_120463004

Would these suit?

https://www.amazon.co.uk/gp/product/B086CBV9DN/

igCorcaigh · 11-04-2023 3:17pm

https://www.boards.ie/discussion/comment/120465009#Comment_120465009

Oh they look good, thank you!

L1011 · 14-04-2023 5:18pm

Been in my house approaching 11 years now and was still using mismatched hand-me-down plates. Had actually ditched loads of them before moving out for a big refurb, and was using the remains of a single set of six for the past few months - this meaning the dishwasher had to be run every two days or we'd end up eating steak out of soup bowls.

We ate steak out of soup bowls.

Couldn't decide on getting anything 'fancy' so just went and bought a set of 6 IKEA 365+, plus extra dinner plates - don't actually use side plates or normal bowls anywhere near as much anywhere. Dishwasher can take 13 place settings so 6 would still cause more runs than needed

Somehow feels like its a properly 'adult' thing to have done, as if buying the sodding house and, more recently, replacing the kitchen, bathroom, staircase, and basically everything else in the house was less important than getting a proper quantity of matching crockery!

Hotblack Desiato · 14-04-2023 10:47pm

I can relate, had to replace practically everything in this 1970s-built Celtic Tiger-sale-era 'turnkey condition home' but at least we didn't inherit any crockery off them, if we had I wouldn't have eaten off it if we'd boiled it in bleach for a month! The filth in the kitchen was absolutely unbelievable, after we got the professionals in to clean it out we were surprised to see that the worktops (long gone now of course, but you'd hope the place was habitable at purchase) were dark green not black. The oven didn't even work so how they managed to make such a mess was a mystery

IKEA crockery just works and is good value and all fits together nicely in the dishwasher

My mrs grew up literally across the road from this family and was friends with their daughter back in the day, the filth, filth! of the place when we bought it was an utter shocker. Not to mention the numerous DIY jobs, all bodged. We soon found out the boiler didn't work either.

igCorcaigh · 16-04-2023 11:09pm

https://www.boards.ie/discussion/comment/120465009#Comment_120465009

They're too long for my air fryer unfortunately, so bought these instead (20cm).

Hopefully I haven't packed them too tightly, probably did... Let's see how they turn out...

Recliner · 20-04-2023 10:20am

Screenshot_20230418_032655_com.instagram.android_edit_1327736997900524.jpg

Handy air fryer conversion chart I came across.

Mystery Egg · 20-04-2023 1:30pm

My air fryer would be a good bit quicker than my oven. My rule of thumb is to knock one third off the recommended oven time. I also do all frozen items at 200 in the air fryer, and then vary the temps for fresh items by trial and error.

igCorcaigh · 20-04-2023 3:59pm

I think a food thermometer is essential for the air fryer. I use this one.

Alex86Eire · 27-04-2023 9:27pm

I want to make a cake for someone with an egg allergy. Does anyone here have a tried & tested egg-less cake recipe by any chance? I'm fine with making a frosting for the middle so looking for any kind of sponge really.

New Home · 28-04-2023 1:16am

https://www.boards.ie/discussion/comment/120529599#Comment_120529599

The only thing I can suggest is to replace the egg with whipped aquafaba to make the sponge.

Gloomtastic! · 28-04-2023 6:22am

https://www.boards.ie/discussion/comment/120530366#Comment_120530366

Or apple sauce, whichever is easier to find. 😂

New Home · 28-04-2023 6:30am

https://www.boards.ie/discussion/comment/120530492#Comment_120530492

I'm sure a tin of chickpeas isn't too hard to find, it's just the water they're kept in. Mind you, just ensure you're not buying a garlic or a tomato version... it would make for a very "creative" version of a cake... :D

New Home · 30-04-2023 10:52pm

:pac:

the beer revolu · 01-05-2023 9:54am

https://www.boards.ie/discussion/comment/120541321#Comment_120541321

Lol. I wonder how that would come out? I use detergent on my cast iron pans, all the time and it doesn't take the seasoning off.

Planet X · 06-05-2023 2:11pm

Some nice BBQ stuff in Lidl this morning……racks, holders utensils etc etc. Picked up a rectangular/ square folding rack thingy for fish veg and the likes. Well made.

Hotblack Desiato · 06-05-2023 10:55pm

https://www.boards.ie/discussion/comment/120542126#Comment_120542126

Never mind that, someone used the old school :pac: and it didn't work.

Bring back the pac!

New Home · 06-05-2023 11:01pm

https://www.boards.ie/discussion/comment/120564181#Comment_120564181

It's another one of the Vanilla downsides. 😔

Gloomtastic! · 11-05-2023 1:34pm

I have a touch of rheumatoid arthritis so thought I’d have a listen to this. Wasn’t expecting bbq food as a cause. 😳

https://www.rte.ie/radio/radio1/clips/22248608/

General Chat Thread II

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