Thread: Dinner

  1. #28076
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by Reg Dingle View Post
    cheeky


    Did you do a 'deep dive' into it?


  2. #28077
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    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!


  3. #28078
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    ^ That table could do with sanding down and a coat of paint.

    And I bet my wine is more questionable than yours!

  4. #28079
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    ^^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

    Dinner-20220119_173221-jpg
    Dinner-20220119_173359-jpg

  5. #28080
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    Quote Originally Posted by Mendip View Post
    That table could do with sanding down and a coat of paint.
    Get with the times boomer, that table is shabby chic.


  6. #28081
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    Quote Originally Posted by Mendip View Post
    ^ That table could do with sanding down and a coat of paint.

    And I bet my wine is more questionable than yours!
    Doubt it... that table was painted and smooth until my wine spilt on it.


  7. #28082
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    Quote Originally Posted by Headworx View Post
    I rarely rate my own food anything above *not bad for a home-cook* but this was sen-fucking-sational
    It's hard to be optimistic when a guy of unknown nationality with a penchant for Brit food , makes that kind of claim over Italian nosh and they can't even spell bolognaise.

    But come on then, let's have the recipe

  8. #28083
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    ^Shouldn't you be busy trying to blend in, keep your voice down when outside and try something different than a pint of mild

  9. #28084
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    ^ He should take that flat cap off as well once he leaves the bedroom.


    Quote Originally Posted by bsnub View Post
    Get with the times boomer, that table is shabby chic.
    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.


  10. #28085
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    Quote Originally Posted by Headworx View Post
    ^Shouldn't you be busy trying to blend in, keep your voice down when outside and try something different than a pint of mild
    It wasn't funny the first time now Where's this recipe?

  11. #28086
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    Quote Originally Posted by Mendip View Post
    Fish from the pond, lemon from the garden, chips from the freezer and peas from the tin. We're almost self-sufficient.
    Vinegar from Peter Vella



















    Self sufficient............Tighter than a nun's koont you mean

  12. #28087
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    Quote Originally Posted by Mendip View Post
    I've never been called a boomer before and had to check Google.
    It's a N. American thing. Backspin is forever drippin on about it.

    They seem to think the state the US economy was in applied to the whole world.

  13. #28088
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    Quote Originally Posted by Reg Dingle View Post
    It wasn't funny the first time
    You're right mate, it was fucking hilarious and his flat-cap barb above only makes it even funnier. Fucken norveners..

    Quote Originally Posted by Reg Dingle View Post
    now Where's this recipe?
    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.

  14. #28089
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    Quote Originally Posted by AntRobertson View Post
    Today was full 'Fuck It Bachelor Mode' and dodgy leftovers washed down with questionable wine:
    Wine with chili???? Beer is the proper accompaniment to chili.

    I'll have some green slime and fish please....

    Dinner-peas-jpg

  15. #28090
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    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

  16. #28091
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    Quote Originally Posted by Headworx View Post
    On Google and YouTube
    That's useful ain't it. This "senfuckingsational" spaghetti bollocknese recipe is out there on Google somewhere?

    Is it some heavily guarded secret recipe, like your bloodline?

  17. #28092
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    ^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.

  18. #28093
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    ^ 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

  19. #28094
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    #Spaghettiwars

  20. #28095
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    Quote Originally Posted by Headworx View Post
    Bolagnese
    Incorrect.

    Quote Originally Posted by Reg Dingle View Post
    bolognaise
    Incorrect.

    Quote Originally Posted by DrWilly View Post
    #Spaghettiwars
    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.

    Bolognese 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.
    https://en.wikipedia.org/wiki/Bolognese_sauce

  21. #28096
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    Quote Originally Posted by DrWilly View Post
    #Spaghettiwars
    #norveners
    #itscominghome
    #flatcaps

  22. #28097
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    #Fourzero

  23. #28098
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    Quote Originally Posted by Headworx View Post
    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.

    As a rule of thumb, anything that requires onions and garlic is not complete without mushrooms..

  24. #28099
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    ^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

  25. #28100
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    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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