General Chat Thread II

the beer revolu · 14-11-2024 8:38am

https://www.boards.ie/discussion/comment/122836053#Comment_122836053

I'd also argue that, generally, we know little about different varieties and their uses - for a nation of potato lovers!

L1011 · 14-11-2024 9:07am

US, in particular, cooking content shows that in the major urban centres there at least, you can get far more range of varieties of certain things. Potatoes are one, the type of cuts of meat that even some of the supermarkets have is also huge - whereas here its a fridge of five pack sizes times five different fat % of mince, all from unspecified cuts.

Small towns and you might be lucky to find fresh vegetables at all though.

the beer revolu · 14-11-2024 9:14am

https://www.boards.ie/discussion/comment/122837466#Comment_122837466

Yeah, supermarket in Portugal had a far more diverse range of cuts of meat and loads of fish, too.

I guess, supermarkets offer what sells reliably. The Irish market is extremely conservative, so I guess, our supermarkets reflect this.

igCorcaigh · 15-11-2024 3:00am

https://www.boards.ie/discussion/comment/122837488#Comment_122837488

Pingo Doce In Lisbon; whole, frozen, what looked like very small lambs. Squid, octopuses(pi?). Cheap, but good wine too.

Hotblack Desiato · 15-11-2024 10:20am

Believe it or not but the fish counter in my local Dunnes has started doing octopus!

igCorcaigh · 15-11-2024 9:58pm

A couple of star anise, I find, are great for poaching chicken, along with a bit of aromatics like onion, garlic, bay, peppercorns.

I've only recently starting poaching chicken breasts. Never thought of it before, but if done well (not overcooked), they are nice.

Handy for sandwiches, omelettes, and the like.

thesandeman · 15-11-2024 10:28pm

https://www.boards.ie/discussion/comment/122841749#Comment_122841749

Buy seven get one free?

igCorcaigh · 20-11-2024 7:41pm

Salami goes really well with a chopped salad, which in my case includes black eye beans, peppers, spring onion, celery, sundried tomatoes and vinagrette dressing.

I'm a big fan of black eye beans, and have started cooking them from dried. One of my favourite pulses for salads and curries.

Black Sheep · 05-12-2024 9:53am

We don't really do many restaurant reviews on the forum (more of a thing in the past, I think…)… But I just want to throw out there that I had dinner at Achara, on Aston Quay, in Dublin, recently, and it was exceptionally good.

They're doing a range of regional Thai food, with a focus on grilled foods from the North, using a custom smoker/grill made by Smokin' Soul.

I've tried bits and pieces from them in the past at festivals, and enjoyed a light lunch there a few months back, but you've got to go for dinner to get the full sharing experience.

We shared satay prawns BBQ gambas, lemongrass and kafir mussels, wagyu beef basil chili krapao (a ground beef dish) and beef shortrib (on the bone), with nan jim dipping sauce. Some jasmine rice on the side.

Quite spicy, which I really like, and it felt like there wasn't too much compromise on that aspect. I ate with an Asian friend, and he was suitably impressed with the whole lot.

I'd quibble that the drinks list is quite poor… In terms of wine and beer… But the cocktail list is solid.

The interior is nice, kind of dark wood saloon, not much space between tables but high ceilings and pleasant overall.

Cost-wise you're going to hit 100-150 for a meal for 2 pretty easily, including a decent tip, depending on if you're also having a few rounds of drinks, but this is par for the course these days, for a buzzy restaurant.

Being on Aston Quay, it can get a little messy outside at times, with drug deals going down pretty much all the time, but sure… That's Temple Bar and the quays all over, these days. Doesn't bother me that much most of the time, but you do wonder what's going on with the city when you come outside the restaurant and there's a lad in a balaclava riding a scrambler up the pavement, it's becoming a parody of itself at this stage.

Anyway, I quite liked Happy Endings / Happy's, the Thai chicken place that was there before Achara set up, and was sorry to see it go. Here's hoping Achara lasts longer.

igCorcaigh · 07-12-2024 2:43am

My recent flavour mood:

Toasted sesame oil, white pepper, spring onion (+/- garlic, ginger).

If you have a tomato and an egg, make soup.
the basis for fried rice or omelette
add chicken, ham, corn, shrimp or cheap crabsticks? Anything.
Salt & MSG 👍️

Chinese flavour profile!

the beer revolu · 07-12-2024 11:10am

@sporina , please don't private message me again. I don't know what you think you are doing, but stop, please.

sporina · 08-12-2024 10:10pm

https://www.boards.ie/discussion/comment/122933088#Comment_122933088

was just asking you to not be so negative and critical - in order to help keep Boards alive…

why u tagged me here and didn't reply to my message - I can only imagine.. but I think its best to keep the energy positive

the beer revolu · 09-12-2024 11:03am

https://www.boards.ie/discussion/comment/122938070#Comment_122938070

Stop trying to police other's posts. You are not a moderator.

I didn't reply to you privately because it would legitimise your messaging me. It is harassment and is not the first or second time you've done it. I expected that by quietly ignoring your previous private messages to me, you might get the hint, but, no!

Gremlinertia · 09-12-2024 8:19pm

Made my first dauphinoise yesterday, holy heck amazing change up with mandolin opposed to attempting regular knife slices

sporina · 09-12-2024 10:28pm

https://www.boards.ie/discussion/comment/122940851#Comment_122940851

hmm who doesn't love a bit of dauphinoise… delish..

eeepaulo · 10-12-2024 4:34pm

https://www.boards.ie/discussion/comment/122940851#Comment_122940851

Love my mandloine for dauphinoise, i've been using seriouseats recipe the last few times, just a bit longer cooking times, turned out lovely. Got a good recipe?

Just on the mandoline, ive had it for years, always use the guard, although its that plastic flat one which is a bit rubbish and hand can slip on tougher foods, yesterday was making braised red cabbage, did the apples on it, apple didnt quite fit between the tracks so turned the apple sideways, just thought i dont need the guard this one time…..

luckily it only took out a tiny chunk, maybe 1 mm, it could of been 1cm of thumb though, chefs reckon its the most dangerous kitchen utensil, so im currently buying a cut resistant glove.

Dial Hard · 10-12-2024 6:07pm

Mandolins are great but they scare the living jesus out of me. I'm always HYPER careful when using mine, but I can't watch other people using them, I do be just waiting for them to slice their fingers off...

Gloomtastic! · 10-12-2024 6:19pm

https://www.boards.ie/discussion/comment/122943814#Comment_122943814

Can’t even read without shivering. 😂

the beer revolu · 10-12-2024 6:21pm

I have one that I use occasionally but am verry careful when using it. The glove is a good idea!

Dial Hard · 10-12-2024 6:50pm

https://www.boards.ie/discussion/comment/122943854#Comment_122943854

Me neither!

Gremlinertia · 10-12-2024 7:45pm

Very thankfully it came with two cut resistant gloves.. It is a frightening device

eeepaulo · 10-12-2024 8:57pm

Just to say im always careful with mine, 100s of times, until the one time i wasnt, i watch them being used on cooking shows and flinch

i was watching a cooking show with my mum and boasted i have too vivid imagination for that to happen to me.

10 euro for a decent washable glove, job done.

sooo

dauphinoise recipes?

Gremlinertia · 11-12-2024 6:42am

https://www.boards.ie/discussion/comment/122944332#Comment_122944332

Apologies, mine was nothing fancy and I didn't measure much but 250ml cream and about the same of milk, healthy sprinkle of nutmeg (it'll take more than you think) little bit of salt, 2.5 kg spuds peeled and sliced thinly, milk and cream into large saucepan, add spuds, stir very gently as hot cream is not something you want to get splashed with, get it to simmer then roll off heat and add a good handful of grated Parmesan and gruyere, combine carefully, lightly butter and oven dish and then into approx 190 fan oven with another bit of Parmesan on top.

I also like to top and tail a clove of garlic into the milk mix for more flavour just remember to remove it!.

Gloomtastic! · 11-12-2024 7:49am

If you want to slice potatoes or any other veg thinly, use the slicer attachment on your food processor. No blood, no fear.

New Home · 11-12-2024 8:01am

The other thing I find spine chilling are those microplane graters, they look like something a torturer would have great fun with. They work well enough especially for zest, but if your hand slips...

Dial Hard · 30-12-2024 7:32pm

My sister brought me some saucissons back from Bruges a few weeks back and I'm only getting around to trying it now. Unreal. One is pork and venison and one is wild boar. Both going on pizzas now and will be milled.

She also brought me a Provençale that I haven't tried yet. Saucisses by Maurice 🤣

SineadSpears · 31-12-2024 8:25pm

Not long after rearranging some kitchen units/presses (as ye do on NYE).

I've 2 full bags of unopened rice. Fair enough I bought a bag not long ago not realising I already had another bag in the press.

But I've also got some boil in the bag sachets, I discovered that Dunnes do frozen rice bags so I've some of that too, AND I've three pouches of microwave rice 🤦‍♀️

I don't even eat rice that often! 🥴

3d4life · 31-12-2024 9:14pm

"…..I've also got some boil in the bag sachets,….."

You need to watch these very carefully.

I had two from some time around 1995

Went through the cupboard ~~last year~~ ( well, the year before last if you arnt reading this tonight, the last day of the year )

Now I seem to have six sachets

Pretty certain I never bought any

Spooky stuff

SineadSpears · 31-12-2024 9:19pm

https://www.boards.ie/discussion/comment/123004973#Comment_123004973

1995 🤣🤣🤣

I'll prob have these bags as a souvenir until the end of time because the bag I tried to cook before turned out as mush😖🤮

Probably why I have so many alternative options available lol

3d4life · 31-12-2024 9:28pm

Well, some of the 'healthy' versions of rice take about two years to cook ( not really, but over 30mins :( WTAF )

I'm more cocerned that there may be some form of procreation going on…..perhaps one new offspring bag every leap year or so ???

New Home · 01-01-2025 12:08am

Rice is notorious for self-seeding. :pac:

😂😂😂

SineadSpears · 01-01-2025 7:30pm

https://www.boards.ie/discussion/comment/123005001#Comment_123005001

😆

I've cooked brown rice ONCE in my life. If I remember correctly, it still wasn't cooked after the two years of cooking time!

Life's too short for that carry on

igCorcaigh · 01-01-2025 7:46pm

Get yourselves some black (forbidden) rice. It cooks just like regular rice using the absorption method; delicious and full of antioxidants.

https://www.loveandlemons.com/forbidden-black-rice/

Keep the raw rice in the freezer, it deteriorates fairly kuickly (broken keypad here).

The Nal · 02-01-2025 9:18am

https://www.boards.ie/discussion/comment/123007249#Comment_123007249

Its fantastic yeah.

Love this recipe.

https://www.goodthymekitchen.com/soy-ginger-glazed-salmon-black-rice/

the beer revolu · 02-01-2025 10:13am

https://www.boards.ie/discussion/comment/123007198#Comment_123007198

Ah here. Most brown rice cooks in about 25 minutes. I often cook it.

SineadSpears · 02-01-2025 11:58am

https://www.boards.ie/discussion/comment/123008467#Comment_123008467

It probably does but it took forever to cook for me & end up being dumped. Maybe it's supposed to be more firm than white rice, idk but I haven't tried to cook it since

magicbastarder · 04-01-2025 8:39pm

spent the afternoon in a mushroom farm near ashford; with an informal talk (more a chat) about the process of growing the mushrooms, plus a fantastic four course taster of what you can do with mushrooms. they plan on starting these on a regular basis in march or april, and i can say it's highly recommended.

https://www.instagram.com/p/DEadY2nsYU3/

Gremlinertia · 04-01-2025 9:02pm

Ooooh how long does it take and how mush?. (Sorry not sorry)

magicbastarder · 04-01-2025 9:16pm

we were there a bit over two hours i think. they asked for a voluntary 'donation' of €30 - which we were more than happy to pay, we got four starter sized portions of food which you'd easily have paid €10 for - each - in a restaurant, and they were properly top notch. we also bought a box of mushrooms (oyster and lion's mane, pictured) for a fiver, and i came home with a good sized bag of mushroom grain starter which they cannot use because there's a little bit of contamination in it; they can't risk using it, but i can. that bag alone would probably cost me the guts of €30 to have delivered to the house; i'm in a position that i can use it because i've copious amounts of woodshavings to try to grow them on.

magicbastarder · 04-01-2025 9:17pm

mushrooms are photogenic.

SineadSpears · 05-01-2025 2:08am

Just stumbled across an Instagram page & I'm here drooling.

I don't know how to link Instagram pages but it's Irish_boomer anyway.

Wonder if Irish boomer hangs around these parts ☺️🤤🤌

Black Sheep · 07-01-2025 10:59am

I like eating mushrooms, but I must admit, I can't think of fungus in quite the same way after watching "The Last of Us".

Gloomtastic! · 07-01-2025 5:08pm

If you’ve watched Clarkson’s Farm, you will also know the dangers in farming fungi.

igCorcaigh · 07-01-2025 6:28pm

Chanterelles are lovely, if you can find them. Used to get the Ballyhoura ones when in season.

the beer revolu · 15-01-2025 1:40pm

After several years of threatening to do so, I got around to taking a wire brush and drill to my largest and most used cast iron pan. The seasoning had become too thick and had chipped off in places. It also smoked a lot when under high heat. It came out great - smooth like new, no smoke. Obviously it needed reseasoning but after a few uses it's absolutely perfect again. Well worth doing if you have any rough cast iron pans.

igCorcaigh · 15-01-2025 7:11pm

I've a rusty old cast iron skillet. I don't think it has ever been seasoned properly.

And any attempt to do so will set off the fire alarms in my apartment block. 😫

The way we used to do it years back was by burning a little oil off 'till it smokes a lot, wipe with newspaper (!) and repeat a few times.

the beer revolu · 16-01-2025 9:26am

https://www.boards.ie/discussion/comment/123059771#Comment_123059771

It's easier and less smoky doing it upside down in the oven. Much better, more even job.

New Home · 16-01-2025 9:45am

https://www.boards.ie/discussion/comment/123061359#Comment_123061359

NOT in the microwave, though, right? :pac: 😂

Gloomtastic! · 16-01-2025 10:05am

https://www.boards.ie/discussion/comment/123061359#Comment_123061359

Can you explain the methodology please?

the beer revolu · 16-01-2025 3:00pm

https://www.boards.ie/discussion/comment/123061517#Comment_123061517

Just rub a very thin coating of oil (I use sunflower) on the pan, and put in a 220c oven for 45 minutes. Repeat if necessary.

General Chat Thread II

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