Chop-chop down to Dublin 4... - Page 3

chefsmith · 22nd December 2009, 03:01 PM

Quote:

Originally Posted by Hanna

Yeah, I've been eyeing that up myself - it's a lovely lookong book.

It's only 22 quid in tesco, ive seen it as high as 36 in places.

Im gonna try making curd cheese and pork scratchings from it over x mas.
as young hanna would say
pork scratchings=
nyom nyom=
*drools*

Hanna · 22nd December 2009, 03:03 PM

Quote:

Originally Posted by chefsmith

It's only 22 quid in tesco,

Really? Rockin'. It's been €36 everywhere else I've seen it.

However, I suspect I shouldn't ever discover how to make pork scratchings - too dangerous......

chefsmith · 22nd December 2009, 03:08 PM

Quote:

Originally Posted by Hanna

Really? Rockin'. It's been €36 everywhere else I've seen it.

However, I suspect I shouldn't ever discover how to make pork scratchings - too dangerous......

you make em, i'll eat em.

Hanna · 22nd December 2009, 03:12 PM

Quote:

Originally Posted by chefsmith

you make em, i'll eat em.

Ah, where's the fun on that?

Seriously though, I've been making buffalo wings, à là Tribeca a lot recently. It's a very bad thing to know how to do.

Old Tart · 22nd December 2009, 03:39 PM

Quote:

Originally Posted by chefsmith

It's only 22 quid in tesco, ive seen it as high as 36 in places.
*

If only you'd posted this before lunch I wouldn't have paid €29.95 for it in Hughes & Hughes. It was some weight to carry up the street too. I had that in one hand and 3 lovely bottles of wine from O'Briens in the other.

europhile · 22nd December 2009, 04:19 PM

Quote:

Originally Posted by Hanna

Seriously though, I've been making buffalo wings, à là Tribeca a lot recently. It's a very bad thing to know how to do.

Recipe, please.

Hanna · 23rd December 2009, 09:14 AM

Quote:

Originally Posted by europhile

Recipe, please.

Are you sure?

Ok then. This is for 1 kilo of prepared wings. Enough for 2 greedy people, or 4 normal ones.

150ml Frank's Red Hot Sauce (not the buffalo sauce)
4 tbsp margarine
White wine vinegar
Flour
Salt, pepper & paprika

Combine flour, salt, pepper and paprika. Toss the wings in the seasoned flour and return to the fridge for at least half an hour.

Deep fry the wings until crispy - approx. 12 mins.

Combine/whisk the Frank's and butter over a low heat til smooth. Add white wine vinegar to taste.

Toss the wings in the sauce.

Serve immediately with celery (if you like it. Which I don't) and blue cheese dip.

europhile · 23rd December 2009, 10:07 AM

Many thanks. I wonder if they'd be as good cooked in the oven rather than deep fried.

Hanna · 23rd December 2009, 10:18 AM

Quote:

Originally Posted by europhile

Many thanks. I wonder if they'd be as good cooked in the oven rather than deep fried.

If, by "good" you mean deliciously tasty and golden crispy, then no. If, by "good" you mean slightly less artery clogging, then yes.

chefsmith · 23rd December 2009, 04:45 PM

Curd cheese was a success and I just got a sheet of rind from butcher to make pork scratchings, now I just need some MSG to make em taste proper :-)

I think this book explains things in laymans terms better than any I've read, a book that is sure to get good use from house cooks and chefs alike.

Picked up the bridgestone guide too today , you was right bob, pavilions is mental , the q for car park was halfway into malahide, that's about an hour. Superquinn was Actually turning people away Cos the trolleys were backed from tills to the back of the shop and no one could get to the shelves , complete madness, people reckon everything is closing for two weeks I think. Madness

dolores · 15th January 2010, 08:29 PM

The chophouse is even better than Bob's press release claims. We went the other night and had a fantastic meal, and were served by Mr Arundel himself ( are good waiters hard to find?). Couldn't fault the food and my dessert - lemon tart - was astounding. Prices are very fair too. The pub itself is a bit of a dive, but you forget about that when you start eating. Highly recommended.

Melendez · 15th January 2010, 11:25 PM

I was there tonight.

It is the sort of place I'd nearly love. The service was as bad as you could possibly find given that it was friendly and courteous. A mixture of neglect, omission and delay amongst genuine interest that we were enjoying ourselves. A bit confusing really.

The menu was designed particularly with me in mind, all big strong tasing bistroish stuff. It could have done with a couple of fobs to those with weaker stomachs. My other half got the winner of the night, pig on toast, by default, as nothing suited, and didn't appreciate it half as much as those that were hoping for leftovers. My Charcuiteries would have been helped by a description of what they actually were, rather than wasting part of the enjoyment wondering - very good though.

Pork belly, same problem as others before, too much gloopy fat, a little surgery remedied that and it was tasty. Hake was declared delish. Red Label Landes chicken tasted like any other chicken to me and mine. Creme Brule, delish. Cheese plate would have been likewise but looked like it was, in part at least, left out since lunchtime.

Overall well worth the money, the potential to be superb value, La Maison with knobs on if you will, but held back by stupid annoying mistakes and inaccuracies that could be quickly sorted out.

unclepat · 27th January 2010, 07:17 AM

Ate at The Chop House for the second time recently and while there is some decent cooking going on, for me it's no where near the standard or the value of Juniors across the road.
I had another excellent dinner in Juniors last week and it's still one of my favourite restaurants in Dublin.

dovetail · 2nd February 2010, 09:06 AM

Finally got to eat in the chop house last night which was very good! The pig on toast was the winner for me, had originally planned on eating in juniors but apparently the place had burnt down that day, couldn't say for sure cause the shutters were down but there was a skip out side with charred fridges etc. in it. Shame, hopefully they can come back from this

chefsmith · 3rd February 2010, 02:35 PM

Anyone have the news on juniors, would be an awful shame if the guys had worked hard at creating a genuine success and it to burn down.

sean_dru · 3rd February 2010, 11:13 PM

really hope thats not true, apart from being a cracker of a restaurant, they are two of the soundest guys around.

foodfiend · 4th February 2010, 06:27 PM

was down that direction today and it is closed with a pretty grimy look to it inside don't know how bad the damage is inside but there is definite damage.

Hanna · 5th February 2010, 08:28 AM

A friend who lives close by heard that the fire was in the apartment above....

dovetail · 5th February 2010, 10:20 AM

yea that seems to be the news think they open again tonight or tommorow

chefsmith · 5th February 2010, 11:03 AM

Best of luck to them, hopefully it will end up a funny story they'll be telling their customers in ten years time !

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23rd December 2009, 10:07 AM	#48
europhile Registered User Join Date: Apr 2006 Posts: 556	Many thanks. I wonder if they'd be as good cooked in the oven rather than deep fried.

23rd December 2009, 04:45 PM	#50
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 543	Curd cheese was a success and I just got a sheet of rind from butcher to make pork scratchings, now I just need some MSG to make em taste proper :-) I think this book explains things in laymans terms better than any I've read, a book that is sure to get good use from house cooks and chefs alike. Picked up the bridgestone guide too today , you was right bob, pavilions is mental , the q for car park was halfway into malahide, that's about an hour. Superquinn was Actually turning people away Cos the trolleys were backed from tills to the back of the shop and no one could get to the shelves , complete madness, people reckon everything is closing for two weeks I think. Madness

15th January 2010, 08:29 PM	#51
dolores Registered User Join Date: Nov 2006 Location: dublin Posts: 120	The chophouse is even better than Bob's press release claims. We went the other night and had a fantastic meal, and were served by Mr Arundel himself ( are good waiters hard to find?). Couldn't fault the food and my dessert - lemon tart - was astounding. Prices are very fair too. The pub itself is a bit of a dive, but you forget about that when you start eating. Highly recommended.

15th January 2010, 11:25 PM	#52
Melendez Registered User Join Date: Jan 2005 Posts: 381	I was there tonight. It is the sort of place I'd nearly love. The service was as bad as you could possibly find given that it was friendly and courteous. A mixture of neglect, omission and delay amongst genuine interest that we were enjoying ourselves. A bit confusing really. The menu was designed particularly with me in mind, all big strong tasing bistroish stuff. It could have done with a couple of fobs to those with weaker stomachs. My other half got the winner of the night, pig on toast, by default, as nothing suited, and didn't appreciate it half as much as those that were hoping for leftovers. My Charcuiteries would have been helped by a description of what they actually were, rather than wasting part of the enjoyment wondering - very good though. Pork belly, same problem as others before, too much gloopy fat, a little surgery remedied that and it was tasty. Hake was declared delish. Red Label Landes chicken tasted like any other chicken to me and mine. Creme Brule, delish. Cheese plate would have been likewise but looked like it was, in part at least, left out since lunchtime. Overall well worth the money, the potential to be superb value, La Maison with knobs on if you will, but held back by stupid annoying mistakes and inaccuracies that could be quickly sorted out.

27th January 2010, 07:17 AM	#53
unclepat Registered User Join Date: Feb 2005 Posts: 733	Ate at The Chop House for the second time recently and while there is some decent cooking going on, for me it's no where near the standard or the value of Juniors across the road. I had another excellent dinner in Juniors last week and it's still one of my favourite restaurants in Dublin.

2nd February 2010, 09:06 AM	#54
dovetail Registered User Join Date: Mar 2009 Posts: 38	Finally got to eat in the chop house last night which was very good! The pig on toast was the winner for me, had originally planned on eating in juniors but apparently the place had burnt down that day, couldn't say for sure cause the shutters were down but there was a skip out side with charred fridges etc. in it. Shame, hopefully they can come back from this

3rd February 2010, 02:35 PM	#55
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 543	Anyone have the news on juniors, would be an awful shame if the guys had worked hard at creating a genuine success and it to burn down.

3rd February 2010, 11:13 PM	#56
sean_dru Registered User Join Date: Jan 2009 Posts: 231	really hope thats not true, apart from being a cracker of a restaurant, they are two of the soundest guys around.

4th February 2010, 06:27 PM	#57
foodfiend Registered User Join Date: Jul 2007 Location: Wicklow Posts: 50	was down that direction today and it is closed with a pretty grimy look to it inside don't know how bad the damage is inside but there is definite damage.

5th February 2010, 08:28 AM	#58
Hanna Registered User Join Date: Nov 2004 Posts: 222	A friend who lives close by heard that the fire was in the apartment above....

5th February 2010, 10:20 AM	#59
dovetail Registered User Join Date: Mar 2009 Posts: 38	yea that seems to be the news think they open again tonight or tommorow

5th February 2010, 11:03 AM	#60
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 543	Best of luck to them, hopefully it will end up a funny story they'll be telling their customers in ten years time !