Today was full 'Fuck It Bachelor Mode' and dodgy leftovers washed down with questionable wine:
Fuck all y'all fully warranted and justified criticisms because 'Fuck It Bachelor Mode' on!
^ That table could do with sanding down and a coat of paint.
And I bet my wine is more questionable than yours!
^^Heh, great minds and all that but your presentation is better
Been fucking spaghetti bol up forever by not incorporating the pair together in a separate pan with some pasta water once the spaghetti and bollagnese are both ready. What a difference instead of just dumping the sauce on top of the pasta, but it seems I'm the only one who didn't know that. I rarely rate my own food anything above *not bad for a home-cook* but this was sen-fucking-sational
^Shouldn't you be busy trying to blend in, keep your voice down when outside and try something different than a pint of mild
^ He should take that flat cap off as well once he leaves the bedroom.
I've never been called a boomer before and had to check Google. I'm still not sure if it's a compliment or not?
Anyway, I caught a lovely brace of pla nin in the pond last night so tonight it was fish an' chips.
I screwed up early on in the meal... the daughter wanted mushy peas AND mushy pea fritters, so I opened up two tins.
But one was these bloody 'Bigga Peas', they look the same from the outside, so I had to regroup.
The stove top's playing up as well and the gas seems blocked so nothing gets hot enough. While waiting ages for the fish to fry the chips overcooked in the convection oven... it was a disaster. I used my mum's old trick and put some butter on the dry chips.
But even with a 'Bigga pea' fitter, it wasn't too bad in the end. Fish from the pond, lemon from the garden, chips from the freezer and peas from the tin. We're almost self-sufficient.
You're right mate, it was fucking hilarious and his flat-cap barb above only makes it even funnier. Fucken norveners..
On Google and YouTube, where else would it be? There's about a million bolagnese recipes that are all pretty much the same, I don't use celery (don't care for the taste) but add extra onions and about triple the garlic most recipes call for.
The Guardian's editors must have noted that the "Great Baked Bean Debate" had somewhat subsided in recent days on Teakdoor as today they had a feature on how to make the perfect Boston Baked Beans
Sweet with molasses, tangy with cider vinegar and rich in pork fat, this indisputably American classic is packed full of flavour
Baked beans, but not as we know them – for all the tales of Native Americans “gifting” the notion to early European immigrants, there is (as yet) no evidence of them cooking beans in this way, and Keith Stavely and Kathleen Fitzgerald’s America’s Founding Food suggests that the “immediate progenitor” of this New England classic is more likely to have been a ham-flavoured pease pottage from Old England.
How to make the perfect Boston baked beans – recipe | Food | The Guardian
^Look, obviously the hardest 5 years of your life was Grade 1 but if you're too fucking stupid to simply Google Spaghetti Bolagnese Recipes to see they're pretty much all the same then put one together that suits yours tastes, I'm not seeing how that's my fault.
^ You and your "bolagnese" boganaise secret sauce are hard work.
Wish I never asked.
The best I've had so far and my go to is Jamie Oliver's missus Jools' recipe. It involves bacon and even more importantly red wine.
Plenty of garlic and no fuckin celery, so you were on the right track
Here's a link to her recipe anyway... although I'm sure you're too pigheaded to look.
Best spaghetti Bolognese recipe | Easy guide | Jamie Oliver
Incorrect.
Incorrect.
I am not joining this shit fight, but I must say before you argue over it, you should spell Bolognese properly and understand its origin.
https://en.wikipedia.org/wiki/Bolognese_sauceBolognese sauce (UK: /ˌbɒləˈneɪz, -ˈnɛz/, US: /ˌboʊlənˈjeɪz, -ˈniz/;[1] known in Italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
^Just had a look at about a dozen Spag Bol recipes online and only 1 uses mushrooms and they call for 90gr worth which wouldn't even be enough to be able to taste? I really like 'shrooms and that earthy flavour they bring but would they work in a bolagnese? Certainly never tasted them in any Spag Bol served in an Italian resto before, but can't see the harm in adding them at home if that's what you want to do. Just don't tell any Italians about it, they're still a bit snakey over us putting pineapple on pizza
I've always had shrooms with spag bol (that's how you get around the spelling debate) but always chopped quite small. The texture works well with it.
And I'm ok with pineapple on a pizza too.
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