Thread: Dinner

^onstage at the mo

Originally Posted by Nicethaiza

์Namnueng...who have to try this before?...

The first time I tried that was many years ago at a place in Nong Khai that apparently is very famous.
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.

Originally Posted by Dillinger

The black bits were the best part

Your technique is a bit dodgy but I'm sure it tasted OK.

Originally Posted by Luigi

Can be seen as a bit strange.
People usually do it with turkey.
Mainly done as the fat rich coating locks in the moisture, and also helps form a crust.

Also adds sugar hence the burning.

Originally Posted by Nicethaiza

์Namnueng...who have to try this before?...

Is there any meat served with this, Za?

yeah have this...

Originally Posted by cyrille

Originally Posted by Nicethaiza

์Namnueng...who have to try this before?...

The first time I tried that was many years ago at a place in Nong Khai that apparently is very famous.
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.

Yeah and we order from nong kai...I dont eat vegetable but my friends do...

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












Just let it simmer for 2 hours whilst i kick back and finish off the wine

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?



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.

Originally Posted by tomcat

can of Prego noted

Its a homage to AO
The vino with respect to Patsycat
Oregano- Luigi
And the Aussie mince, my tribute to you sir

^^^ cheers Bb
^^ cock

Edited.

Theyre Dill-lishious

^^ Koont.


A few jalapenos and 5 liters of icy beer and that would be heaven.

Originally Posted by Nicethaiza

Originally Posted by cyrille

Originally Posted by Nicethaiza

์Namnueng...who have to try this before?...

The first time I tried that was many years ago at a place in Nong Khai that apparently is very famous.
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.

Yeah and we order from nong kai...I dont eat vegetable but my friends do...

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 cooking

Originally Posted by David48atTD

Is tomcat an Aussie?

of course not...

Originally Posted by Nicethaiza

Originally Posted by cyrille

Originally Posted by Nicethaiza

์Namnueng...who have to try this before?...

The first time I tried that was many years ago at a place in Nong Khai that apparently is very famous.
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.

Yeah and we order from nong kai...I dont eat vegetable but my friends do...

You should try Korean dakgalbi. Made with chicken and you can even make a butty with the lettuce and side dishes.

Back to the Italian for some comfort food

^ Do they only serve kids portions?

Originally Posted by Dillinger

Theyre Dill-lishious

Looks fit that, Dil. Interesting take on bolognese, but I'd be all over that.