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  1. #1
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    Teakdoor's Bolognaise Cook-off

    Now I shall be the first to admit that this aint really a bolognaise, but it was either cook this up tonite or take the food downstairs to be cooked up, or throw it all away within the next couple of days, yep it's the left overs from a chili and curry from a few days ago.

    Now I aint got me no Tomato paste so it was liquidise a tin of tomatos and maybe chuck some ketchup in there later, no beef but hell pork is nearly the same, half a bell pepper, some old mushrooms, the left over garlic pieces, an old broth cube I found at the back of the fridge, anyway even as I post it is quite happily bubbling away, wonder what the hell it will taste like?





  2. #2
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    No onions?

    I wonder why it always looks so appetizing when others post pics of what they are cooking. Got to try taking pics meself one day.

  3. #3
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    Quote Originally Posted by dirtydog View Post
    some old mushrooms
    you aint kidding!

  4. #4
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    The mushrooms were that color when I bought them 4 days ago, anyway earlier I did taste a bit of the bolognaise and found it a bit bland, luckily over the years we have had a few Pizzas from Pizza Hut, and yes my galfriend saves all the excess satchets of herbs and that, so I put some of them to good use, 1 satchet of ketchup, 3 of chili and 3 of oregano, yep that should help it out a bit I did leave half an onion in the fridge a few days ago but couldn,t find it and couldn't be bothered walking downstairs to get another one.

  5. #5
    I am in Jail
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    I think my cooking will look rather refined after this thread.

    After I've shown my kitchen tiles to all, I should enlighten folks as to what I get up to in there.

  6. #6
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    I could refer you to this thread where the finest bolongnaise has already been prepared, discussed and eaten. But then there ain't many pictures.

    Now we all know that brits basically have no taste buds, and will eat damn nearany thing as long as it's bland; so this fuckin' Yankee is just gonna have to get the batteries charged up and show you foggy isle types what a proper bolognaise/meat sauce is made of
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  7. #7
    Somewhere Travelling
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    Damnit, I made some tonight after I ate the tom kah goong but forgot to take photos

    ^^^LMAO, the same pasta too....just that I use mild Eyetalyun Sausage instead of beef.

  8. #8
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    Quote Originally Posted by friscofrankie
    so this fuckin' Yankee is just gonna have to get the batteries charged up and show you foggy isle types what a proper bolognaise/meat sauce is made of

    Waiting, waiting...........................

  9. #9
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    I brown my meat, onions, peppers and garlic, then add the tomatoes and sauces.

  10. #10
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    Quote Originally Posted by Lily View Post
    Quote Originally Posted by friscofrankie
    so this fuckin' Yankee is just gonna have to get the batteries charged up and show you foggy isle types what a proper bolognaise/meat sauce is made of

    Waiting, waiting...........................
    OK Ok, Took off for the weekend, am now returned, have prepared the meal, took a few pics ... Narrative is at the afore mentioned thread.

    First yall're gonna need some ingedients. Fresh basil and an HANDFUL of garlic


    Now, seems our English friend needs a lesson on the proper way to mash a clove of garlic. It's really OK you know, them poor Brits what never had no decent food 'til they left that foggy isle, and the proper way to make flavorful food is still a wonderment to most of 'em.

    OK; garlic


    Smash the ever-lovin' shit out of it. Not with the pointy edge, not with the blunt edge, but the FLAT side of the knife;


    now just shake the garlic outta the skins, real easy like and chop it all up.


    Suppose I might have to show my english friend the proper way to cop an onion (just in case, like)


    OK now we can cook:












    If you wanna see the finished meal look here

    Tomorrow I'll upload the garlic bread.

  11. #11
    Knows fok all
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    what no cellery!

  12. #12
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    Celery in Pasta Sauce???

    Oh, I see, You're English!!

  13. #13
    Somewhere Travelling
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    ROTFL!

  14. #14
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    Quote Originally Posted by aging one View Post
    I brown my meat, onions, peppers and garlic, then add the tomatoes and sauces.

    i was gonna make a similar comment....

  15. #15
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    i like ur pasta FF - but u forgot to mention to add a large splash of red wine to the sauce, i also like to add a few extra veggies so as to add a little more texture to the sauce.

    capsicums, (i think u guys call 'em bell peppers)
    broccilli
    zucchini
    and sometimes eggplant.

  16. #16
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    Quote Originally Posted by daveboy View Post
    what no cellery!
    No! Thank God!

  17. #17
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    OK, you've got some nice sauce, past al dente; but the meal just ain't quite right without a slab (or two) of some crunchy/chewy garlic bread to sopp up the extra sauce (hell, it's mighty good with some sauce and mozarella melted over)
    First you'll need a few items:

    There's a pat of butter, a couple tblsps of Virgin Olive Oil Half a loaf of a pretty decent french bread and a hole buncha garlic.

    Mix up the butter, oil garlic (I added a touch of ground pepper):


    Slather that all over the bread nice and even-like. Cook it till the crust is nice and crisp but not too brown.


    Enjoy!

  18. #18
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    FF - why do u add oil ? - i usually just use straight butter.

  19. #19
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    I just like the flavor, sometimes I use straight Olive oil sometimes butter. Back in teh States, I'd come home with a fresh baked sour dough loaf grind up some pepper and sprinkle some salt on a plate. Pour excellent Olive oil on it. I dip the bread in that, (Damn my mouth waters, just writing this!) That was my snack as I prepared the evening meal of the kids and I. Sometimes added some balsamic vinegar or maybe my home mae habenero sauce....
    Try the olive oil (got to be a good aromatic oil though) Think you might like it.
    Also less "bad" fats in it (not that I ever counted a calorie in my life)

  20. #20
    Somewhere Travelling
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    Here's my entry:



    Follow the usual cooking guidelines (and yes I do rince my pasta in cold water to stop the cooking process...there's some division on this subject: wod has it that rinsing it prevents the pasta sauce from sticking but I usually don't have that problem since I throw in some parmasean cheese into my sauces).

  21. #21
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    Quote Originally Posted by surasak View Post
    Here's my entry:



    Follow the usual cooking guidelines (and yes I do rince my pasta in cold water to stop the cooking process...there's some division on this subject: wod has it that rinsing it prevents the pasta sauce from sticking but I usually don't have that problem since I throw in some parmasean cheese into my sauces).
    That's better; real mushrooms and a coarse minced meat. Did you include chillis?

  22. #22
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    Quote Originally Posted by surasak
    and yes I do rince my pasta in cold water to stop the cooking process...there's some division on this subject:
    No division, just never ever rinse pasta, the cooking process ends with the rmovalof water and the excess water is evaporated off. A cool rinse prevents this evaporation and often leaves the pasta watery. never have any trouble with the sauce "sticking" I usually drizzle a little (vry little) olive oil on the pasta just before serving for some added flavor.
    But them real shrooms look mighty damn good. Eat all you can, Oregon boy, once you get here thay are difficult to find. Every other types are easy enough to get, though and they are CHEAP! What we called gourmet 'shroom back in the States... never thought I'd miss plain ol' white 'shrooms.

  23. #23
    Somewhere Travelling
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    Ah, that's because I use a Chinese wok strainer to drain and shake the pasta after cooling, thus, I don't have any excess water in mine. I've always used this method to cool veggies and potatoes to prevent overcooking from the residual heat and never have noticed the difference with pasta.

    Yeah, the mushrooms here rock. Nothing beats fresh shiitake mushrooms in my book

    Oh, and MTD I did throw in some steamed minced Anaheim chilis I posted in my cooking thread.

  24. #24
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    Quote Originally Posted by Marmite the Dog
    Did you include chillis?
    Quote Originally Posted by surasak
    Oh, and MTD I did throw in some steamed minced Anaheim chilis I posted in my cooking thread.
    Then I reckon a 9/10. Ok?

  25. #25
    Somewhere Travelling
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    Have to keep the chili level down for awhile since the wife is breastfeeding (big no-no for breast milk). Means spicy stuff has to wait a few months. Otherwise I would have fired it up.

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