Recipes, home grown goodness, BBQing and food stuff
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@antipodean she will never notice other than when she tells you it tastes better than usual. Adds an earthy pungency.
I have a couple of quibbles with the ragu recipe you posted. Why not garlic - its an essential for me, plus I would remove the vegetables before browning the mince. (cook the livers separately until just pink, mash them and add them to the rest. Seriously yr missus will never know).
I would use real tomatoes and red wine rather than white but white is better if you are going to eat it straight away. He was also too light on the salt in both the ragu and the pasta.
He's spot on with the less is more and cook it for longer message though.
Hmm I have a barolo I have been meaning to try.....
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@Tim yeah the ex used to do that, fucken yum eh.
I don't know if it makes me a bad person but I will put salami/pepperoni in my Bolognese if I find some decent stuff. Funnily enough that's on the menu today, then butternut squash and potato lasagne tomorrow with the leftover Ragu.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Tim yeah the ex used to do that, fucken yum eh.
I don't know if it makes me a bad person but I will put salami/pepperoni in my Bolognese if I find some decent stuff. Funnily enough that's on the menu today, then butternut squash and potato lasagne tomorrow with the leftover Ragu.
Anchovies will give great umami
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Tim yeah the ex used to do that, fucken yum eh.
I don't know if it makes me a bad person but I will put salami/pepperoni in my Bolognese if I find some decent stuff. Funnily enough that's on the menu today, then butternut squash and potato lasagne tomorrow with the leftover Ragu.
and that has reminded me that i haven't made a pumpkin, cauliflower and chickpea golden curry in a few weeks. Time for that to get back on the menu
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@mariner4life recipe.
Hah this thread is the same as the hawt thread now. Can't mention a name without "evidence".
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan to use Nat's words...anchovies can fuck right off in a dumpster fire.
If you cook them into the sauce you won't even know they are there. But it will taste great
I know you guys doubt my intelligence but I'm not that much of a mong. Pretty sure I'd know. I'm fucken cooking it!
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan to use Nat's words...anchovies can fuck right off in a dumpster fire.
If you cook them into the sauce you won't even know they are there. But it will taste great
I know you guys doubt my intelligence but I'm not that much of a mong. Pretty sure I'd know. I'm fucken cooking it!
I bet you won't. Unlearn!
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life recipe.
Hah this thread is the same as the hawt thread now. Can't mention a name without "evidence".
dude, for this bad boy i just let the experts do the work
Grab one of these bad boys. The medium isn't very hot, but i find has the best favour (the hot is all heat, the mild just a bit too bland). Chop your pumpkin up, fry it off a bit, dump in some water, cook until soft (covered). Add your cauli late so it doesn't become a soggy mess. When the cauli is done, stir in the flavour blocks (has a consistency like a stock cube) and add your chickpeas. Done. Whoa to go in about 35 minutes. I like it a bit saucier so i throw in a bit more water.
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Mrs Mariner makes a great pork with tuna mayonaise, and it has anchovies in the mayo. They are blended so i can't see them. Otherwise they could fuck off
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
Mrs Mariner makes a great pork with tuna mayonaise, and it has anchovies in the mayo. They are blended so i can't see them. Otherwise they could fuck off
Sounds like a take on Vitello Tonnato. An escalope of veal fried in butter (I think) until pink and then topped with a form of tuna mayonnaise. Actually really good though doesn’t necessarily sound it.
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@mariner4life have I picked up right that she's Polish? Ex with the chicken livers is Polish.
Man that could sound like a fucked up euphemism.
I'll keep an eye out for that mix but doubt it'll be in supermarkets. We don't have any Asian shops close by.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
Mrs Mariner makes a great pork with tuna mayonaise, and it has anchovies in the mayo. They are blended so i can't see them. Otherwise they could fuck off
Sounds like a take on Vitello Tonnato. An escalope of veal fried in butter (I think) until pink and then topped with a form of tuna mayonnaise. Actually really good though doesn’t necessarily sound it.
that's exactly what it is, but pork fillets are easier to get your hands on than veal
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life have I picked up right that she's Polish? Ex with the chicken livers is Polish.
Man that could sound like a fucked up euphemism.
I'll keep an eye out for that mix but doubt it'll be in supermarkets. We don't have any Asian shops close by.
i get mine from the Supermarket
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life have I picked up right that she's Polish? Ex with the chicken livers is Polish.
Polish chicks everywhere in this joint.
Nasty way to describe your ex though bro.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
Mrs Mariner makes a great pork with tuna mayonaise, and it has anchovies in the mayo. They are blended so i can't see them. Otherwise they could fuck off
Pork with tuna mayo with anchovies?
You can fuck right off with that recipe. I'll harness my inner 8 year old on this one and point blank refuse to even try it.
