^onstage at the mo
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^onstage at the mo
The first time I tried that was many years ago at a place in Nong Khai that apparently is very famous.Quote:
Originally Posted by Nicethaiza
Just an old anonymous place but people come from all around.
Aroi Dee!
I'm crap at assemblage though. It all just gets rather unceremoniously dumped in my gob. :)
Your technique is a bit dodgy but I'm sure it tasted OK.Quote:
Originally Posted by Dillinger
Also adds sugar hence the burning.Quote:
Originally Posted by Luigi
Is there any meat served with this, Za?Quote:
Originally Posted by Nicethaiza
Yeah and we order from nong kai...I dont eat vegetable but my friends do...:)Quote:
Originally Posted by cyrilleThe first time I tried that was many years ago at a place in Nong Khai that apparently is very famous.Quote:
Originally Posted by Nicethaiza
Just an old anonymous place but people come from all around.
Aroi Dee!
I'm crap at assemblage though. It all just gets rather unceremoniously dumped in my gob. :)
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
:sad:
How many more days til Friday?
Oh dear.
Come round mine mate and knock up some pasta:)
Oh and grab us some basil out of your windowbox
Tonight Matthew Im going to be Diluigio
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Just let it simmer for 2 hours whilst i kick back and finish off the wine
Quote:
Jools' Bolognaise Sauce
Jamie Oliver, The Naked Chef
1lb/450g best minced beef
8 rashers of smoked bacon sliced and chopped
1 large onion, chopped
2 cloves of garlic, finely chopped
Level teaspoon salt
Glass of red wine
Teaspoon dried oregano
Tin of tomatoes
Large tube or half a tin of tomato puree (I use loads!)
Black pepper
Olive oil
Handful fresh basil
In a large pan, fry off the minced beef, bacon, onion and[at]
garlic in a tablespoon of olive oil. Add the wine and reduce[at]
to nothing, add the oregano, tinned tomatoes and tomato puree.[at]
I think that the tomato puree is important for flavour and[at]
it thickens the sauce. Add the salt and some freshly ground[at]
black pepper, bring it to the boil and simmer gently for a[at]
couple of hours. Add some ripped up fresh basil just before[at]
serving.[at]
Serve the sauce with pasta and Parmesan cheese or nice strong[at]
grated cheddar. A green salad is nice with this.
*cough* can of Prego noted... how's the Laughing Bird dry red? Australian?
It tastes great mate in the bolognese:)
Is it your equivalent of Mont Clair?
Which way do i go next then?
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Do you have to cook tortillas?
15 seconds in the microwave.
Nope.
Don't need to cook the (out of date) pasta either.
Bon appetite. :)
Its a homage to AOQuote:
Originally Posted by tomcat
The vino with respect to Patsycat
Oregano- Luigi
And the Aussie mince, my tribute to you sir:)
^^^ cheers Bb
^^ cock:)
Edited. :)
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Theyre Dill-lishious:)
Is tomcat an Aussie?Quote:
Originally Posted by Dillinger
Note to Dill ... in the Future, please attribute anything which is 1/2 decent and of Aussie origin to ME please ... https://teakdoor.com/images/imported/2017/03/114.jpg
.
^^ Koont. :)
A few jalapenos and 5 liters of icy beer and that would be heaven. :)
we eat it all the time in vientiane. It's more of a Vietnamese thing than Lao or Thai. Damn tasty. The chicken sausage is the kicker. Not really a meal but fun with friends if you can't be arsed cookingQuote:
Originally Posted by NicethaizaYeah and we order from nong kai...I dont eat vegetable but my friends do...:)Quote:
Originally Posted by cyrilleThe first time I tried that was many years ago at a place in Nong Khai that apparently is very famous.Quote:
Originally Posted by Nicethaiza
Just an old anonymous place but people come from all around.
Aroi Dee!
I'm crap at assemblage though. It all just gets rather unceremoniously dumped in my gob. :)
of course not...Quote:
Originally Posted by David48atTD
You should try Korean dakgalbi. Made with chicken and you can even make a butty with the lettuce and side dishes.Quote:
Originally Posted by NicethaizaYeah and we order from nong kai...I dont eat vegetable but my friends do...:)Quote:
Originally Posted by cyrilleThe first time I tried that was many years ago at a place in Nong Khai that apparently is very famous.Quote:
Originally Posted by Nicethaiza
Just an old anonymous place but people come from all around.
Aroi Dee!
I'm crap at assemblage though. It all just gets rather unceremoniously dumped in my gob. :)
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
Back to the Italian for some comfort food
^ Do they only serve kids portions?
Looks fit that, Dil. Interesting take on bolognese, but I'd be all over that.Quote:
Originally Posted by Dillinger