For all things food related, could be tips on eating out or recipies etc..
I'll start it off..heading for Dublin on Sat and need recommendations where I can get a full Irish breakfast in Dublin City center that is good value for money?
I've never been there so I cannot confirm it, but I'm told the Wetherspoons on Abbey St. (I think, somewhere around the Abbey Theatre anyway) does a decent one. Dunno what the place is like but a few mates went in for pints and grease the morning after a match a while back, were happy with it.
The fry up in Spoons is the only decent food they do and it's lovely
Nice one, cheers guys!!
I know that you said full Irish - the place that I was going to suggest, Yum on Camden St., appears to be gone - so I would recommend Brother Hubbard on Capel St.
They do some really interesting Middle-Eastern inspired stuff - and a full Irish.
You are talking €15-20 for breakfast though.
I'd put money down now that Ochoill will enter this thread and suggest some off the wall concoction.
A pitta stuffed with Rancheros, egg salad and a Wham! bar dipped in ramen broth and then coated in taco mayo before deep-frying in Castrol GTX.
Quote from: StoutAndAle on August 30, 2024, 10:13:59 AMI'd put money down now that Ochoill will enter this thread and suggest some off the wall concoction.
A pitta stuffed with Rancheros, egg salad and a Wham! bar dipped in ramen broth and then coated in taco mayo before deep-frying in Castrol GTX.
Quote from: StoutAndAle on August 30, 2024, 10:13:59 AMI'd put money down now that Ochoill will enter this thread and suggest some off the wall concoction.
A pitta stuffed with Rancheros, egg salad and a Wham! bar dipped in ramen broth and then coated in taco mayo before deep-frying in Castrol GTX.
:laugh: No I have no new surprises for ye lately but I will be posting them in here for definite from now on.
I did have a Wigan Kebab for dinner the other day though but that's hardly too bizarre.
Wouldn't say this is odd but had some chorizo in the fridge that needed used, so cooked it with some chopped bacon and added it to pasta with a homemade cheese sauce. Really nice addition and a tasty dinner in about 25 minutes.
Quote from: Anvil on August 30, 2024, 10:42:18 AMWouldn't say this is odd but had some chorizo in the fridge that needed used, so cooked it with some chopped bacon and added it to pasta with a homemade cheese sauce. Really nice addition and a tasty dinner in about 25 minutes.
Very nice. Any garlic/onion/pepper/broccoli/spinach in that?
Hubbards looks class! I'm tempted, thanks a million!!
Quote from: StoutAndAle on August 30, 2024, 11:00:00 AMQuote from: Anvil on August 30, 2024, 10:42:18 AMWouldn't say this is odd but had some chorizo in the fridge that needed used, so cooked it with some chopped bacon and added it to pasta with a homemade cheese sauce. Really nice addition and a tasty dinner in about 25 minutes.
Very nice. Any garlic/onion/pepper/broccoli/spinach in that?
No vegetables, the fridge is very sparse until I go shopping later. Should have added an onion and maybe some garlic to the bacon
The chorizo/empty fridge bizarrely reminded me:
Top tier omelette made by frying off sausage meat (yeah cut the skin off and make mince of it or buy the roll of just meat), crushed fennel seeds, fresh chili, scallions, sesame seeds, black pepper, tiny (fucking tiny) dash of soy, and pinch of salt in some veg oil in the pan until the sausage is done. Crack a few eggs around it, mix it, cook, don't flip it, crumble some feta into the top, finish under the grill, served with a dash of Frank's hot sauce on top and the leftover green of the scallion on top.
Coco Pops avec bainne.
Lads onother question, anywhere I can get dinner at a decent price, basic food, pasta, burger, steak etc..nothing fancy..
Whereabouts in town are you? If it's basic food you're after, it's not going to be worth traipsing anywhere far for it.
Quote from: The Heretic on August 30, 2024, 07:37:27 PMLads onother question, anywhere I can get dinner at a decent price, basic food, pasta, burger, steak etc..nothing fancy..
Bobos Burgers on Abbey St are worth a look, I usually head there before gigs in the Academy. About €15-20 for a burger and chips, depending what ones you get, but they're a decent size, tasty, and really filling
Quote from: Trev on August 30, 2024, 08:27:28 PMQuote from: The Heretic on August 30, 2024, 07:37:27 PMLads onother question, anywhere I can get dinner at a decent price, basic food, pasta, burger, steak etc..nothing fancy..
Bobos Burgers on Abbey St are worth a look, I usually head there before gigs in the Academy. About €15-20 for a burger and chips, depending what ones you get, but they're a decent size, tasty, and really filling
Nice one..cheers!!
Quote from: Black Shepherd Carnage on August 30, 2024, 08:15:19 PMWhereabouts in town are you? If it's basic food you're after, it's not going to be worth traipsing anywhere far for it.
General city center and also near the grand canal theatre area..
Cool, well Bobo is a good call if it's handy for you anyway!
Anyone been to Wings World Cuisine? I'm mad to try it
Quote from: The Heretic on August 30, 2024, 08:41:11 PMGeneral city center and also near the grand canal theatre area..
Paulie's near the Grand Canal/Bord Gais Theatre is excellent. Really great pasta dishes and pizzas. Ask to sit upstairs though, unless you
don't want to hear your dining partner...
Downstairs can get really loud.
Give them a ring just to make sure they can seat you. Gets busy.
Quote from: StoutAndAle on August 31, 2024, 10:00:15 AMQuote from: The Heretic on August 30, 2024, 08:41:11 PMGeneral city center and also near the grand canal theatre area..
Paulie's near the Grand Canal/Bord Gais Theatre is excellent. Really great pasta dishes and pizzas. Ask to sit upstairs though, unless you don't want to hear your dining partner...
Downstairs can get really loud.
Give them a ring just to make sure they can seat you. Gets busy.
Excellent..cheers!!
Umi is fantastic. I'm not a veggie but their food is, or was when I was still in Ireland, amazing, filling and cheap. Lebanese I think. There's one on Dame St. and another in George's St Arcade.
Is that the falafel place? Tasty alright.
Quote from: Eoin McLove on August 31, 2024, 01:02:13 PMUmi is fantastic. I'm not a veggie but their food is, or was when I was still in Ireland, amazing, filling and cheap. Lebanese I think. There's one on Dame St. and another in George's St Arcade.
Used to frequent the one in Cork for sure. Great bit of grub for the price.
Quote from: Eoin McLove on August 31, 2024, 01:02:13 PMUmi is fantastic. I'm not a veggie but their food is, or was when I was still in Ireland, amazing, filling and cheap.
Still is! Ate in the one on Dame Street before Emperor actually :abbath:
It's gone mental expensive though. Bunsen is the best burger I think. Kathmandu Kitch on Dame St is great, Diwali on George's street is great, soup and sambo deal in Fallen & Bryne is great 10e but top quality. Joy of Cha is great for breakfast.
Well Paulies it finally turned out to be, wasn't disappointed, fantastic pizza and we managed to get a table upstairs, had breakfast in Weatherspoons earlier as well, again top notch! Thanks one and all!!
Salty chips with pickles. Unreal.
Quote from: Eoin McLove on October 10, 2024, 11:22:51 AMSalty chips with pickles. Unreal.
Pickles are terrible on their own but lethal as a topping on rakes of stuff. Chips, burgers, pizza, kebabs, all good
Quote from: ochoill on October 10, 2024, 12:14:02 PMPickles are terrible on their own but lethal as a topping on rakes of stuff. Chips, burgers, pizza, kebabs, all good
Pickles are the business. I'd happily have a pickle as a snack or a side.
Recent pickle forays:
Ham, emmental, mayonnaise, mustard and pickles (cornichons actually) in a baguette.
Pickles with foie gras and crackers with a glass of red wine is unreal- see also pickles with Brussels paté.
Also lethal in a bahn mi - slices of pork belly/roast pork, sweet chilli sauce/jam, mayonaise, chopped coriander leaf, raw carrot, a chopped chilli pepper and sliced pickles on a crusty French loaf. You can smear a bit of paté on that too for the true, gout-inducing recipe.
Ah jaysus yeah they all sound unreal. In particular the pork belly. On the ham & emmental roll the pickles and mustard combo is a requirement yup, significantly better if it is chunks of proper roast ham and not the thin deli sliced style. Well... For me anyway.
Quote from: ochoill on October 10, 2024, 03:16:37 PMAh jaysus yeah they all sound unreal. In particular the pork belly. On the ham & emmental roll the pickles and mustard combo is a requirement yup, significantly better if it is chunks of proper roast ham and not the thin deli sliced style. Well... For me anyway.
I would throw slaps at anyone who offered me plastic ham these days.
Go to the butcher/supermarket, get a cheapish cut of ham, put a glass of orange (or apple or pineapple) juice into your slow cooker* put in the ham, low and slow for 6 - 8 hours. Send me thank-you notes on the back of tenners.
*Buy a slow cooker.
Pickles are amazing. I'd shhnack away at them as well.
Cooked a roast ham, honey mustard glazed, at the wknd for the sole reason of having ham, pickle, cheese bagels all week. Threw a bit of saurkraut I forgot I had in the fridge on to to it too for a bit of extra tang.
Sounds delicous, says he eating a cheese and pickle sandwich
Quote from: nukeabuse on October 10, 2024, 10:56:48 PMCooked a roast ham, honey mustard glazed, at the wknd for the sole reason of having ham, pickle, cheese bagels all week. Threw a bit of saurkraut I forgot I had in the fridge on to to it too for a bit of extra tang.
Is there anything nicer than the charred ends of a roasted honey glazed ham? I doubt it...
Has anyone made a decent pizza base? I've tried with and without yeast and haven't been blown away by either. I was using the Aldi pre rolled ones which are fine but a bit doughy. Picked up a double pack in Dunnes for only 3 quid and it was perfect. I prefer homemade and while I'm at it I'd like to do it 100% from scratch.
As an aside, diced hotdogs make for a super topping.
Yes to the diced hotdogs, no to the having a clue about pizza base
Can make kebab bread with just yoghurt and flour though, which is fantastic
Update on the ham, still had a little left this morning and used it to make jambons. Surprisingly quick and easy. Banging too
Quote from: Emphyrio on October 11, 2024, 05:20:21 PMHas anyone made a decent pizza base? I've tried with and without yeast and haven't been blown away by either. I was using the Aldi pre rolled ones which are fine but a bit doughy. Picked up a double pack in Dunnes for only 3 quid and it was perfect. I prefer homemade and while I'm at it I'd like to do it 100% from scratch.
As an aside, diced hotdogs make for a super topping.
Have you any experience making bread ?
Darina Allen's wholemeal bread I used to do regularly. Haven't done her soda bread but looks very easy.
Quote from: astfgyl on October 11, 2024, 06:36:43 PMCan make kebab bread with just yoghurt and flour though, which is fantastic
Interesting...
Never tried that. Used to make a passable gluten-free bread with oats and yoghurt though. Also, laziest cake in the world: flour and ice cream.
Yeah obviously it can be flavored up a bit with whatever one wants but just a dough of plain flour and natural yoghurt is enough to make a lovely bread. Cooked on the pan rather than the oven as well
Yeah seconding the yoghurt and flour kebab bread recipe. Very handy and you can fry them in a pan.
Jamie Oliver's pizza dough recipe is fairly standard but works great, have used it loads of times for pizza and rolled for kebabs too. This one. (https://www.jamieoliver.com/recipes/bread/pizza-dough/) It's fairly malleable but the Tipo 00 is the flour to use. Also haven't remembered/figured out the mix since I worked in the pizza place years ago but you can get a low ratio mix with wholemeal flour in the base for a good texture. Between 4:1 and 9:1 anyway.
Used a similar dough (plain white/wholemeal 4:1) to make a jalapeno and cheddar loaf earlier but I fucked it up before the second proof and it came out a bit like a scone in loaf format. Fuckin tasty though as dense as it is.
Ya, I'd seen his recipe. That particular flour seems to be a must.
00 flour is the best for pizza.
I would always go half 00 half white spelt.
I'm sure Jamie Oliver's recipe is great.
Regardless of what recipe you use it's all down to practice. Getting the feel for the dough on the different stages, humidity, the room temperature all affects the rise.
Don't over work it. Use more olive oil than you think you need.same goes for making pizza sauce.
Loads of garlic, fresh basil with the stalks, fresh oregano and the best quality tin tomatoes you can get.
Also when whizzing the sauce add another good pour of olive oil as you blend it.
Some people use a pizza stone, I don't.
I use a sheet of parchment paper and whip it out half way through.
When shaping the base don't beat it silly, firm but gentle movements.
Quote from: Circlepit on October 13, 2024, 06:35:57 PM00 flour is the best for pizza.
I would always go half 00 half white spelt.
I'm sure Jamie Oliver's recipe is great.
Regardless of what recipe you use it's all down to practice. Getting the feel for the dough on the different stages, humidity, the room temperature all affects the rise.
Don't over work it. Use more olive oil than you think you need.same goes for making pizza sauce.
Loads of garlic, fresh basil with the stalks, fresh oregano and the best quality tin tomatoes you can get.
Also when whizzing the sauce add another good pour of olive oil as you blend it.
Some people use a pizza stone, I don't.
I use a sheet of parchment paper and whip it out half way through.
When shaping the base don't beat it silly, firm but gentle movements.
Fair play man, you know your stuff. I didn't factor in the shaping of the base so much as the ingredients but of course getting that technique down is at least as important. Now I have to weigh up am I willing to put in the necessary effort to get that down, if you can get a decent premade base for 2 quid. :laugh:
You obviously do different breads too?
I do indeed.
It's a constant source of frustration and joy. A lot of the time it goes according to plan. There are times when it goes to shit.
I find the best recipes are on BBC good food. A variety of chefs post on it and when they are wrong or need tweaking the public don't hold back.
When there are no time constraints I can get lost in the process of baking, especially bread . Such simple ingredients can make something that can stop you in your tracks.
Having a separate thermometer you out in the oven as well is a big help if you are unsure. I can pretty much guarantee that if you were to go door to door Okna your street or whatever and take a reading of all the ovens set at 180 degrees there would be discrepancies.
It's fine for roasting a chicken or the lies but if a pastry/baking recipe says 180 degrees they don't mean 180 or whatever you think yourself!
My oven runs way hoter then the dial indicates.
Grand Magus, modern Testament or Terror all have a steady chug, great for kneading.
Quote from: Emphyrio on October 12, 2024, 06:52:36 PMQuote from: astfgyl on October 11, 2024, 06:36:43 PMCan make kebab bread with just yoghurt and flour though, which is fantastic
Interesting...
Yeah that's delicious. My wife makes it from time to time and it's really quick to put together.
Quote from: Circlepit on October 13, 2024, 10:42:36 PMI do indeed.
It's a constant source of frustration and joy. A lot of the time it goes according to plan. There are times when it goes to shit.
I find the best recipes are on BBC good food. A variety of chefs post on it and when they are wrong or need tweaking the public don't hold back.
When there are no time constraints I can get lost in the process of baking, especially bread . Such simple ingredients can make something that can stop you in your tracks.
Ya, I've had more time in the kitchen the last year or so and I'm familiar with BBC recipes (and comment section :laugh: )
It started out wanting to cut down or eliminate buying jars/packet sauces and now my Indian and Mexican stuff is from scratch.
Re: baking; banoffee, key lime, lemon meringue pies are what I tend to do. The odd crumble too.
I had notions of being a chef as a nipper til I worked in the kitchen of a big hotel. I realised chefs are lunatics!
Quote from: Emphyrio on October 14, 2024, 07:21:36 AMI had notions of being a chef as a nipper til I worked in the kitchen of a big hotel. I realised chefs are lunatics!
I love cooking too and also harboured thoughts of going into it as a career.
My mam trained as a chef in the 1980s after she became a single parent and needed to earn money to keep the house. She was chef de partie in a local hotel, then sous-chef and ended up being the head chef of a place before becoming her own boss and running a catering company doing weddings and stuff.
My mam is not a lunatic like other chefs, she rarely raises her voice or changes tone (though I am afraid of my life of her if she gets cross). When I decided to put down "culinary arts" on my CAO form she offered me a job in her kitchen for the summer - up til then I had only ever cooked with her, for her or to feed my younger siblings while she was at work. Fuck me - you need to either have ice-cold blood in your veins or have the hide of an elephant to work in that sort of environment. People telling you to work faster, hovering over you while you do things and then fucking you out of it for not being able to repeat the trick 90 times over a 4 hour period - only to have to do it again the next day and the day after that for average wages and absolutely no social life.
It's not like "The Bear" - if it was, you could batter (no pun intended) the fucker shouting at you and then get on with it. It's way more subtle but it gets to you.
Thank fuck I picked more than one thing on that form!
I use cooking as meditation. Headphones on - get into the rhythm and make something. My wife bought me a pasta maker for my birthday a few weeks back. I have yet to try it, but I am looking forward to it because I've taught myself a fake of Italian sauces but I still use dried pasta.
Yesterday I did a beef bourguignon - I use an entire bottle of red wine and a full cut of beef rather than pieces. Bacon lardons, a lash of onions, carrots, green beans, herbs - get the cocotte to temperature and then into at 100°C oven for several hours. Served with creamed mash potatoes (non-negotiable), baguette (essential) and twice cooked marrowfat peas (optional - but NEVER the canned or no-soak version).
The next time you make that bourguignon do all of that but a few mins before you serve it zest an orange into it.
I would put the juice in as well but you may not like it.
The zest will give it a lift you and cut through.
Not all chefs are mad. It's definitely not like the bear.
The abuse is long gone from it. Nobody takes that shit anymore and getting staff is hard enough as it is.
There are times when tempers fly and voices are raised.
With me if I lose my shit it's down to somebody making a really stupid mistake that leads to a back log trying to fix.
A lot of the time there isn't the time for a long drawn out roaring match, also it just makes everyone more stressed particularly me.
A thick skin is needed mainly because the slagging and general banter would have is in court if it was heard outside the kitchen.
I'd imagine that the same for lots of jobs.
You have tip be able to work hard and have a serious laugh.
I enjoy cooking (made chilli for Saturday, roast lamb yesterday) but I don't have the patience for making bread or baking and making your own pastry can just go fuck itself, life is too short for that shit.
Quote from: Circlepit on October 14, 2024, 10:46:43 AMThe next time you make that bourguignon do all of that but a few mins before you serve it zest an orange into it.
I would put the juice in as well but you may not like it.
The zest will give it a lift you and cut through.
Oh, nice one - I'll try that! I never even considered it. I use Anthony Bourdain's recipe (slightly adapted) from his "Les Halles" book. I have also tried the Larousse Gastronomique version from an ancient copy of the book.
Quote from: Circlepit on October 14, 2024, 10:46:43 AMThere are times when tempers fly and voices are raised.
With me if I lose my shit it's down to somebody making a really stupid mistake that leads to a back log trying to fix.
A lot of the time there isn't the time for a long drawn out roaring match, also it just makes everyone more stressed particularly me.
A thick skin is needed mainly because the slagging and general banter would have is in court if it was heard outside the kitchen.
This is it. The only time I saw my mother raise her BPM was when someone made a costly, time-consuming error or wantonly wasted produce.
Quote from: StoutAndAle on October 14, 2024, 10:28:58 AMQuote from: Emphyrio on October 14, 2024, 07:21:36 AMI had notions of being a chef as a nipper til I worked in the kitchen of a big hotel. I realised chefs are lunatics!
Yesterday I did a beef bourguignon - I use an entire bottle of red wine and a full cut of beef rather than pieces. Bacon lardons, a lash of onions, carrots, green beans, herbs - get the cocotte to temperature and then into at 100°C oven for several hours. Served with creamed mash potatoes (non-negotiable), baguette (essential) and twice cooked marrowfat peas (optional - but NEVER the canned or no-soak version).
I did a beef bourguignon just the once. The missus isn't into stews too much and the one I made had the full bottle of wine too. Very rich, borderline overly so. I felt like a proper chef though!
Quote from: Circlepit on October 14, 2024, 10:46:43 AMNot all chefs are mad. It's definitely not like the bear.
The abuse is long gone from it. Nobody takes that shit anymore and getting staff is hard enough as it is.
There are times when tempers fly and voices are raised.
With me if I lose my shit it's down to somebody making a really stupid mistake that leads to a back log trying to fix.
A lot of the time there isn't the time for a long drawn out roaring match, also it just makes everyone more stressed particularly me.
A thick skin is needed mainly because the slagging and general banter would have is in court if it was heard outside the kitchen.
I'd imagine that the same for lots of jobs.
You have tip be able to work hard and have a serious laugh.
Ya, it's going on 30 years since I was in a kitchen. Doubt it's the same environment now. My uncle, who is normally quiet as a mouse, was a prick in the kitchen and having done a coupla catering gigs and working in his restaurant put paid to me following through on that as a career.
I gave about six months working in a pizza place in Vancouver years ago and it was demented. For many reasons but just focusing on the work - I was the longest lasting lad there that wasn't family of the owner. It was absolutely cruel fast, I worked kitchen and tills, it was fast food by-the-slice but it was fuckin delicious so he was constantly busy, queues out the door on a drinking night before and after pubs.
You just couldn't stop. Not for a second. And your downtime was used to clean so you might get away early (I worked 6pm to 4am usually six nights a week anyway). Owner liked me but was STRICT. I constantly felt like I could be gone in two days if I didn't keep up, and he often did pull lads aside after a week or two and just let them go, hand them their wages and be done. Everyone there was an immigrant working cash in hand (myself included) so you wouldn't have much of an argument.
Anyway I forgot almost everything I learned but his dough was fantastic, his toppings were made from scratch where possible. He also made his own kebab from scratch and we made doner pizzas in there, still some of the nicest I have ever eaten. He'd marinate the lamb himself then we would build the skewers, shrink wrap them then deep freeze them for a day or two. Back out and onto the spit. 90% of the meat was for pizza with only one or two lads getting an actual kebab but by fuck it was so scoff. He taught me how to use the two swords for it too, used to get great sport from that.
Anyway yeah I won't work in a kitchen again but I enjoy cooking.
Character building.
I worked in a few kitchens as KP when I was but a lad, I wouldn't be able for it now. Not the work, that was grand once you got on with it. Biting my tongue and not punching people would be a different matter.
The past couple of Monday evenings I have used this recipe with leftover meat from Sunday dinner. It is pretty tasty for minimal effort.
https://www.bbcgoodfood.com/recipes/barneys-monday-night-rice
Added some red pepper and chilli tonight.
Quote from: Anvil on October 21, 2024, 08:45:17 PMThe past couple of Monday evenings I have used this recipe with leftover meat from Sunday dinner. It is pretty tasty for minimal effort.
https://www.bbcgoodfood.com/recipes/barneys-monday-night-rice
Added some red pepper and chilli tonight.
That BBC good food is a pure legend of a site. Use it all the time when I can't think what to do with a medley of ingredients.
Adapted a meat sung recipe off it a while back and it's unreal like way nicer then the Chinese restaurant version
Long time since this got posted in.
Making pizzas again lately, in an effort to keep them relatively healthy and cheap I've been using whatever I already have on hand for toppings beyond cheese. Dough, sauce, from scratch.
Had leftover homemade chicken kebab from earlier in the week so that made it onto the ones yesterday, with mushrooms, onions, and chillies that were sitting in the fridge. Unreal. Today however none of the above left but still dough for one more... So it was tuna, cabbage, and shallots. Lads. I didn't expect that to be anywhere near as scoff as it was.
Jesus man you wouldn't be picking that one off the list in Domino's. Can't believe you didn't put taco sauce and black pudding on it as well :laugh:
And garnished with a sprinkle of Coco Pops.
Was veggie (lacto-ovo) for a decade before. Diet is still about 98% vegetarian, but genuinely thinking of kicking meat entirely.
Gagged on the last chicken fillet I ate (a high quality one too), last sausages went in the bin after two bites, salami makes me feel sick.
Hello arse end of every restaurant menu, my old friend.