The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

[Deutsch Wolf]

Yeah we do that, not celery obviously, that's just fucking weird

You try living with a veggie, mate

 

[Langers]

Yeah we do that, not celery obviously, that's just fucking weird

I always put celery in stuff like bolognaise - because although I don't actually like celery, it's bloody good for you and after it's cooked into the sauce, you can't taste it but retain the nutritional benefits!

 

[sycophantia]

I always put celery in stuff like bolognaise - because although I don't actually like celery, it's bloody good for you and after it's cooked into the sauce, you can't taste it but retain the nutritional benefits!

Might give it a go next time.

 

[Paddingtonwolf]

You use more calories eating a stick of celery than it gives you back. Great diet food!

 

[sycophantia]

And never ever put cheap vinegar wine in food. It’s shit. You don’t have to cook with a £20 bottle in but the meal deserves something actually drinkable giving it depth.

My Spag Bol is garlic shallots onion mushrooms carrots tinned chopped tomatoes (these are fine), a good load of tomato purée bacon lardons fresh basil, oregano beef stock glass or two of red wine salt pepper. That is pretty much it.

You bugger, I'm fucking starving now and it's gunna be at least 3 hours till we have our tea.

 

[Deutsch Wolf]

Might give it a go next time.

Chop it nice and fine, it just dissipates.

I rarely use spaghetti these days unless that's all we've got in - much prefer pappardelle.

 

[Boozad]

This one’s easy to do and tastes amazing. Dice some chicken then mix in a bowl with a touch of olive oil, plenty of Cajun and paprika (not smoked), chilli powder and chilli flakes to taste. Heat a little oil in a pan then fry the chicken.
While that’s doing mix two tablespoons of smooth peanut butter and one tablespoon of soy sauce. Add water a dash at a time and mix until you get the consistency of a paste.
Once the chicken is fried dump the paste in and mix around until it reduces and goes sticky. Serve on rice or with whatever you want.

 

[sycophantia]

Chop it nice and fine, it just dissipates.

I rarely use spaghetti these days unless that's all we've got in - much prefer pappardelle.

Tbh I'm a bit of a neanderthal when it comes to pasta, don't care what variety it is, all tastes the same to me, if I have choice it'll be something like fusilli so I can shovel it into my mouth with a big spoon.
#animal

 

[Paddingtonwolf]

Certain pastas go great with certain sauces. I love spaghetti with Bol, but tagliatelle is excellent with that sort, as is linguine. I did try it with Angel hair once but that is just a bit too delicate and gets a bit lost.

 

[Paddingtonwolf]

This one’s easy to do and tastes amazing. Dice some chicken then mix in a bowl with a touch of olive oil, plenty of Cajun and paprika (not smoked), chilli powder and chilli flakes to taste. Heat a little oil in a pan then fry the chicken.
While that’s doing mix two tablespoons of smooth peanut butter and one tablespoon of soy sauce. Add water a dash at a time and mix until you get the consistency of a paste.
Once the chicken is fried dump the paste in and mix around until it reduces and goes sticky. Serve on rice or with whatever you want.

View attachment 7948

That looks like it would be epic in a big pitta or served in a naan folded over calzone style.

 

[Deutsch Wolf]

I love farfalle with a basic veggie sauce (tomatoes, passata, onions, pepper, mushrooms, carrots, bit of heat in there somewhere and seasoning).

One thing I am shite at is any form of white sauce. I just can't get the consistency right.

 

[Boozad]

That looks like it would be epic in a big pitta or served in a naan folded over calzone style.

There’s loads of way you can serve it to be honest, it would work ace in a naan though definitely.

 

[Paddingtonwolf]

Bechamel isn’t too hard to do. Just got to be a bit careful it isn’t lumpy.

The bitch that needs practice is Hollandaise, and you need that as a base for Bearnaise. That can wait though. We want you gently pedalling the bike first lesson Epsom not trying to win the Tour de France

 

[Dublin Drummer Wolf]

My Spag Bol is garlic shallots onion mushrooms carrots tinned chopped tomatoes (these are fine), a good load of tomato purée bacon lardons fresh basil, oregano beef stock glass or two of red wine salt pepper. That is pretty much it.

My Spag Bol recipe is:
5% fat mince
1 large onion
4-5 cloves of garlic
Salt & pepper on the mince when browning it
Two tins of San Marzano tomotoes
Fresh torn basil
Oregano
Splash of red wine
Tablespoon of honey (or two teaspoons of sugar if you dont have honey) - this is to add some sweetness to the San Marzanos which can be quite salty sometimes

Sweat the onion and garlic on medium heat, brown the mince, add the salt & pepper, add the San Marzanos, turn down heat and simmer for 2hrs. I used to add a bit of cream but stopped that as it totally changes the dish

 

[Lupo]

I prefer tagliatelle to spaghetti when having bolognaise, more pasta surface for the meat to grip to

 

[Lupo]

A ragu needs tagliatelle, pappardele or a rigatoni to actually hold the sauce. Spaghetti is a shit option as it has no surface area or texture.

Celery, carrot and onion is essential!

we were literally typing the same thing at the same time!

 

[The Bear]

Yeah, definitely don't get too purist with spag bol either. Within reason, stick what you like in there for bulk.

At various times I've used carrots, leeks, mushrooms (not traditional, oddly!), celery - anything goes.

Cut up hot dog sausages?

 

[BillyDee]

"Spag bol" needs a soffritto

 

[Stan Hullis]

"Spag bol" needs a soffritto

 

[lemonjelly]

I don't eat red meat (I don't eat much meat tbh) but have to say quorn mince is, for me really useful in so many meals. plus, you don't get gristle, or fat in it!
able to make great bolognaises, but also lasagnes work well, and really enjoy making a shepherds pie stocked with a multitude of vegetables!