Mr.Cookie

paul if you think it'll work throw it in just remember one rule seasoning is the last ingredient, lots of things have high salt contents bacon, sausages (esp italian ones) and why not just make a good ol batch of sauce and freeze, you don't need to worry about defrosting it as no danger foods, so you can just reheat from frozen then add to everything else.

Si
Ps Black pudding

[Edited by Mr.Cookie - 9/3/2003 8:38:08 PM]

unclebuck

Fry an onion, add a chopped green/red pepper, fry. Then add mince, and a sachet of Schwartz Spag Bol spice mix and a bit of chilli powder. Fry till meat is browned. Next add a tin of plum tomatoes and button mushrooms. Add water as required and simmer for about 20 mins. All done. Can't go wrong.

Sorted.

UB

[Edited by unclebuck - 9/3/2003 9:34:45 PM]

NACRO

Spag Bol-Use fresh basil, some wine, good quality minced beef, a little balsamic vinegar and shallots rather than onions- try to cook your onions on a low heat and caramalise them rather than burning them! Also fresh pasta. Never use packaged sauces- they are all rubbish. Grate some Pecorino on it. Never use tinned produce or frozen meat.

Anyone who thinks that a baked potato done in the microwave is "baked" is living in fantasy land. Whatever you do they will always be crap. Cook them properly or call it a "microwaved" potato, I hate microwaves and don't own one- on a side note my girlfriends father actually served me microwaved bacon once! WTF???

[Edited by NACRO - 9/4/2003 8:36:22 AM]

Mr.Cookie

So adding spag bog that makes 7 which day of the week is which one on, and can i come round for dinner on the chick one

Si
Edit cos i thought i saw roast lamb Mmmmmmmmmmmmmmmmmmmm

[Edited by Mr.Cookie - 9/4/2003 7:27:11 PM]

NACRO

quote: "Who says what can and cant go in bolognaise sauce? "

Nobody but if its got all the other stuff in it then it isn't a ragu bolognese sauce, although people have been known to add cream/milk to it for richness. There's nothing to stop you from making a tomato based sauce and adding all kinds of other stuff in there, but it won't be a traditional ragu. It's origin as far as I'm aware is pretty obvious, the clue being in the name. I recommend you go to Bologna and sample a true Bolognese sauce, you'll find in the main that it contains the ingredients I outlined above.
It makes me laugh when people seem to be willfully ignorant.

It's a bit like calling a fizzy wine sourced from outside a specific region of France a champagne- it isn't.

[Edited by NACRO - 9/4/2003 7:26:35 PM]

Mr.Cookie

out of interest and without google or ought does macedoine, chifonaud, bouquet garni, monte au beurre, buerre blanc, veloute, demi glace, mirepoix, duxelle etc mean anything to you guys

Si
Ps Curious

[Edited by Mr.Cookie - 9/4/2003 9:24:54 PM]

Fatman

Dark chocolate, eh? Interesting. How much? Will try that once next time.

I tried a dish of chicken with bitter chocolate sauce once in Mexico. Very strange. Probably an acquired taste!

[Edited by Fatman - 9/4/2003 11:35:56 PM]

paulr

1.How can you make spagetti bolognaise more interesting,ie what can you add to it apart from spagetti,mince and sauce?

2.Can you do baked potato in the microwave?

Thanks
Paul....

Freak

1- no idea
2- yes

workshy_fopp

Chicken livers.

J4CKO

iTrader: (1)

Add a glass of red wine and some ketchup or Worceteshire sauce, plenty of garlic, tin of plum tomatoes, can of Ragu/Domio or similar.

what would scooby do

Add red wine as above and also thin slices of smoked bacon in with the onions/quick fry then add beef.

I suggest you use steak mince not that rendered spine cheap ****.

corradoboy

In bolognaise you should be adding some mushrooms, onion, fresh garlic, grated carrot (sweetens it instead of sugar) and an oxo cube (crumble onto meat at end of frying). When you serve it, top with some grated cheese (stiltons my fave) and pop under the grill to melt it, finish with some herbs.

Yes, you can do jacket potatos in the microwave, but the skins don't go crispy. I normally nuke 'em for 10 mins then brush them with olive oil and pop them in the oven at full whack for 15 mins.

Has someone just left home ?

super_si

Add Cream hmmmmmmmmmmmm well nice

Mr.Cookie

agree with wwsd smoked bacon, decent mince and make your own sauce none of this fake sh!te with 2 ton of msg.

Basic sauce is Onion or Shallots, Garlic, wine and tinned chopped or plum toms, additions carrots, celery, mushrooms, oregano, bacon (smoked or plain)

paulr

Keep the ideas coming....

*Grated cheese on top.........does that work?..
*Bacon,sometimes do that.what about chopped sausages?
*And i also use steak mince as well,you're right about the cheap stuff.
*Make my own sauce.....too lazy i'm afraid.
*Coorradoboy...will do re taties,any more ideas to give them a bit of taste/serving suggestions?

paulr

Now you put it that way i may try my own sauce.It is rather expensive from Tesco's.
So i could make a whole load,how long would it last frozen?..and its as simple as that,defrost and add?

Huxley Chick

that's very domesticated of you Paul

ps, with the potatoes, don't forget to ***** them before you put them in the microwave - unless you like exploding potatoes
I nuke them (wrapped in a piece of kitchen towel to absorb some of the moisture) then put them in the oven (but I don't bother with the oil)

Huxley Chick

pps, but remove the kitchen towel before putting them in the 'normal' oven

paulr

I nuke them (wrapped in a piece of kitchen towel to absorb some of the moisture) then put them in the oven (but I don't bother with the oil)

As above..for 10 and 15 mins...full power?..what do you have with them HC?

Huxley Chick

I see old habits die hard Paul

Baked beans

paulr

I see old habits die hard Paul

I only quote people i like....anyway,stop muppetising my thread or i'll get Huxley to sort you out(again)....

..

Huxley Chick

I did not muppetise the thread


I was offering advice on nuking potatoes.


Couldn't suggest anything else as everything I do to spag bol has already been mentioned....

onions, mushrooms, worcester sauce, a few herbs, drop of wine if you have any handy - oh, & creme fraiche if you want a creamier version




don't you frequent muppets any more then?

paulr

Cheers UB and HC...suggestions appreciated.

Lois

baked potato ...yummy!!! not when you can't have butter or cheese though

and spag bol ...yay i make a mean one ...but not allowed salt either

life sucks sometimes!

how about some scrummy lettuce

Mr.Cookie

6 months plus paul easy there's nothing dangerous in it freezer burn might happen but not really an issue it's not like it's fish or meat

Si

paulr

Thanks Si...

STi-Frenchie

Nip down to your local Sainsbury's and pick up a bottle of Walkerswood Jamaican sauce. Serve up your bolognaise as usual then add a dollop of Walkerswood on top and mix well in. Add parmesan cheese.

Fire in the hole !

Delicious

ChrisB

I start jacket spuds in the microwave. At least six minutes on high - stab it loads with a folk first and put two sheets of kitchen towel round it.

Warm the oven up whilst it does that. Then slice down into the spud approx every 1cm (not quite to the bottom). Season with salt and pepper. Pour a little bit of olive oil onto kitchen towel and rub round the spud.

End result - perfect jacket spud.

ChrisB

Depends if you're using the microwave to cut the cooking time down or cook the whole thing. If it's cook the whole thing, I'd rather not bother and make something else.