Thread: Dinner

Originally Posted by David48atTD

Looks nice in the Pic but, TBH, and maybe it's just me but, I'd like more sauce

That needs GARLIC BREAD, less pasta, vintage cheddar with this blasting out

Originally Posted by tomcat

seems wasteful unless one is using bread to soak up the remains

Youre allowed to lick the plate clean in the confines of your own home, i hope

...^a straw might be more efficient...

^ nah

The red wine acts as the sauce.


Minimum of 1 liter per serving.

You threw a litre of that ink in there?

1 glass added when cooking.


1 liter served separately.

Originally Posted by tomcat

...once it's mixed (after presentation), the pasta will be coated and that should (imo) be all the sauce that's necessary for full flavor...I note that many non-Italians like to slather on the gravy so that a puddle remains on the plate: seems wasteful unless one is using bread to soak up the remains...

where garlic bread scones come in handy...

Originally Posted by Pattaya Plies

garlic bread scones

...some fusion experiments should be resisted...

I dont think me and you would be welcome on Tom's balcony, PP

Originally Posted by David48atTD

Thanks for the Culinary lesson

..it was an informative note, not a lesson...I, too, have eaten croissants as leaden as a garlic scone...maybe they should be called something else, though a gluten bomb by any other name would be as dense...

Originally Posted by bsnub

I see the fish is in the cups again.

Is there a comparison point to when he isn't?

10b to make yourself

^^ 138 grams!

My belly button fluff weighs that on its own.

^^Mmm, I love Udon noodles, especially the homemade ones from Japan or Korea.

Gooood food in this thread. I also cook, but haven't really been in this section much. Been eating so healthy lately since I was sick for two months. I have to eat healthy to get better. Cooked this two nights in a row..leftovers and all.

Couscous, salmon and fresh spinach.

Originally Posted by Luigi

Homemade.

Basil from the garden.


Lovely with a glass o' red.


Fortunately the Sproglette doesn't require a school run in the morning, so I can get absolutely bladdered on Peter Vella

That looks delicious, but a little fattening. I tend to stay away from pasta and eat like couscous or soba noodles (they are very tasty).

Originally Posted by tomcat

I note that many non-Italians like to slather on the gravy so that a puddle remains on the plate: seems wasteful unless one is using bread to soak up the remains...

Usually an indicator that they are using the wrong type of pasta in the first place. Something like Lulus effort above would do well with tagliatelle. On the plus side, at least it is not spaghetti.

Youd think some greasy wop who grew his own basil and sourced his own senoritas would be able to make his own pasta

Dunno - the picture doesn't look right for some reason. I reckon he is buying photos off of CL and passing them off as his own.

Talking about spaghetti my misses not reading the labels when shopping bought some gluten free spaghetti made from soya beans, fucking disgusting was the only way to describe it.

Originally Posted by David48atTD

Thanks for the Culinary lesson, unrequired, ... simply, I'd like more sauce.

As an aside, I used to live in London and flatted with both Italians and Spanish and the sauces we usually make
are far flung from what Italians would eat.

Some people actually believe there is an authentic Italian dish named spaghetti bolognese


I'm not a food snob, people like different food.

A croissant that I had in an Irish Bakery that I did a bit of work for was more akin to a dumpling then the light
flakey pastry of the French style. Interestingly, apparently it's origins are from Austria and have a Turkish influence.
The French would probably laugh at what passes for a croissant in Ireland ... but the Irish like them.


I'd like more sauce ... maybe others would disagree.

So. Your a mate of fishlocker ?