"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Discuss Cooking Community Forums > New Member Introductions!
Click Here to Login
Thread Tools Display Modes
Old 02-16-2008, 04:47 AM   #1
Senior Cook
Join Date: Feb 2008
Location: Ireland
Posts: 166
Hello everybody

Good morning and greetings from Ireland! Busy Mum of two who loves to cook! Always in search of something new to try so really looking forward to ideas and help from the forum! Hope you are all well!


Douzer77 is offline   Reply With Quote
Old 02-16-2008, 05:07 AM   #2
Sous Chef
mikki's Avatar
Join Date: May 2007
Location: Ashville, NY
Posts: 776
Send a message via AIM to mikki
Welcome to DC Douzer, you'll definately get a lot of good ideas from this site.

mikki is offline   Reply With Quote
Old 02-16-2008, 07:32 AM   #3
Executive Chef
redkitty's Avatar
Join Date: Jan 2007
Location: San Francisco
Posts: 3,200
Hi there, I'm down in Bristol! Welcome to DC!
Accentuate the positives, medicate the negatives ~ Amy Sedaris
redkitty is offline   Reply With Quote
Old 02-16-2008, 05:47 PM   #4
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Hello and welcome to DC!
Maverick2272 is offline   Reply With Quote
Old 02-16-2008, 06:54 PM   #5
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Hi!!! Welcome to the boards!
sattie is offline   Reply With Quote
Old 02-16-2008, 10:10 PM   #6
Head Chef
David Cottrell's Avatar
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,193
Questions for Douzer

Hello Douzer77, You're just in time - I'm comparing corned beef recipes and tips - looking for the authentic deal. And Irish soda bread - I've made it once, kinda dense. Didn't break any teeth but...

Looking forward to your input on these weighty matters! Thanks
David Cottrell is offline   Reply With Quote
Old 02-17-2008, 01:14 PM   #7
Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,313
Hi and welcome to DC Douzer, it's nice to have you here with us.
No path leads to yesterday.
JoAnn L. is offline   Reply With Quote
Old 02-17-2008, 11:52 PM   #8
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,834
welcome douzer.

whereabouts in ireland do you hail from?

i'm hoping to go back to balbriggan this year, to visit a buddy, and travel up to belfast, and down and across to leitrim and mayo, where my dad was from.

oh, btw david, corned beef is american. douzer might have a recipe for boiled bacon and cabbage and spuds.
I went down to the demonstration, to get my fair share of abuse.
Singing, "We're gonna vent our frustration. If we don't we're gonna blow a fifty-ampre fuse." Sing it to me
buckytom is online now   Reply With Quote
Old 02-19-2008, 02:54 AM   #9
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Welcome to DC!!
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 02-19-2008, 04:19 PM   #10
Senior Cook
Join Date: Feb 2008
Location: Ireland
Posts: 166
Yes Buckytom can certainly help out on the bacon and cabbage with spuds and also could throw in the receipe for soda bread but would have to ask mother in law bout the corned beef!

I'm from the home of Irish Rugby, Munster down south. You really are going to be doing a lot of travelling when you come here! Hope the summer turns out to be a bit better than last years! think it rained everyday from May - September!

Soda Bread

450g (1lb) plain white flour, preferably unbleached
1 teaspoon salt
1 teaspoon bicarbonate of soda (Bread soda)
400ml (14fl oz) buttermilk


1. Preheat the oven to 230 Centigrade/400 Fahrenheit /Gas Mark 9. (must be very very hot!!!!)

2. Sift all the dry ingredients into a large, wide bowl, and make a well in the centre. Pour in the milk. (I don't always use all the milk, start off with half amount and add slowly till its not too wet) Using the fingers of one hand, stiff and oustretched like a claw, stir from the centre to the edge of the bowl in concentric circles. The dough should be softish, but not too wet and sticky. When it all comes together, turn out on to a well-floured work surface.

3. Pat (with cleaned hands!!!) the dough into a tidy shape and flip over gently, then pat it into a round about 4cm (1 and 1/2 inches) thick. Gently transfer to a floured baking tray. Cut a deep cross into the loaf and prick the centre of each quarter to 'let the fairies out'.

4. Bake for 15 minutes, then reduce the heat to 200C/370F/Gas Mark 6 and bake for a further 30 minutes or until cooked. If you are in doubt tap the bottom of the bread: it should sound hollow. Cool on a wire rack. Soda bread is best eaten on the day it is made.
It also freezes very well!!!!!
Did take me a couple of times to get it right but an old master told me that my oven wasn't hot enough!

Douzer77 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:26 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.