49 replies · 1,127 views
GlasVegas wrote: All decidedly average.
I've yet to find an Italian pizza that compares to a New York pizza. I'll keep trying, though... 
On the other hand, I had THE BEST gnocchi ever in Milano. Tried to find the place the second time I went, and couldn't remember exactly which place it was, but thought I'd sorted it out, sat down, ordered the gnocchi, and was informed that they weren't serving gnocchi that day... 
El Jarvo wrote:
Doctor? wrote: Meat cooked in milk? But how do you brown it (shut up at the back please)
Sounds like something my wee susters would do, she start with the veg and watery ingredients with still pink mince, and the meat tastes SO BLAND.
I par-fry the meat, then add the milk.
I really don't do BLAND, Steveo.
Phew, was starting to think you'd gone fluffy on the inside of yer head there. In that case, it sounds fairly bloody nice 
I'm very simple with mine, onions, bit of garlic, toms, peppers, and maybe some shrooms. And of course a slice or two of bacon to sry off before the mince at the start.
Don't like most bottled sauces, too over strong. And I hate having too much sauce with me pasta, which is apparently "correct" in that you're only supposed to use enough sauce to make yer pasta taste great.
El Jarvo wrote:
Comrade Shampanyov wrote: Celery? Carrots? Sounds like traditional Engerlish, to me...
Eh? Google it. Invented by the Italians. Them's their choices, not ours.
I just googled it, and you are correct, sir.
This was invented by the Italians so many years ago, and it was their version of our 'Stew' ie; cheap meal, so pretty much went into it. However, The Italians use no such recipes these days, its just our pompous tv chefs that do............
Whilst I like to make it from scratch, hours of work do not always permit and it is one of the quickest things to make when the kids are starving. Brown the LEANEST STEAK MINCE and then add chopped red onion; when the onion has 'sweated' add 'Four Seasons Organic' Pasta Sauce and half a jar of the the same but with Baby Cherry Toms and Roasted Garlic Sauce; stir - do not boil or even simmer just heat................. then add half a bulb of roasted garlic - roast a whole bulb until its soft and squeeze the bit out of the middle into the pasta (the rest is great to make garlic bread); heat it through and hey presto! (if you love basil - throw loads of it in - not dried herbs - fresh and chopped loosely)
Spaghetti tip here; if you dont make it or buy fresh, buy organic spaghetti, cook until nearly nearly done(with a dash of sea salt and olive oil in the water), drain it well, heat some olive oil in a pan until smoking, add the spaghetti back to the pan, toss well, add some fresh chopped basil................ stops it sticking and going cold.
So forget the fancy recipies guys!
Bloody hell, I should write a book!
Add a bottle or two of wine to the table, plenty of parmesan..........yum. 
I make 2 types of sauces, one thats slow cooked the other fast.
Sunday Gravy Saute olive oil, garlic and onions then add crushed tomatoes and little bit off tomato paste, then basil, oregano, salt and pepper. Slow cook with sausage and meatballs for about 2 hours.
Marinara Saute garlic in olive oil, add can of crushed tomatoes, cook about 10 minutes add pinch of sugar, basil and salt and done.
Tim wrote: Nothing goes in mine, I don't ever make it. Haven't eaten beef mince for many years now.
Tim tou want to try and force yourself to eat you,ll make yourself ill mate.
I'm not that fussed on it or lasagne. Hence I've never made either or ordered either in a restaurant. Though I have sampled a few nice lasagnes in restaurants. Saw Bloomenthal's program. 8 hours to prepare a simple peasant dish? His presentation was daft as well.
As far as mainstream Spaghetti goes, I have tried sauces from Ragu, Prego, and Paul Newman.
Now, I love to eat seafood spaghetti. The sauce is made of tomatoes, tomato paste, olive oil, garlic, shrimp, clams, mussels, scallops, and fresh basil. Yum... 
[magenta]cozmonite61[/magenta] wrote: As far as mainstream Spaghetti goes, I have tried sauces from Ragu, Prego, and Paul Newman.
Now, I love to eat seafood spaghetti. The sauce is made of tomatoes, tomato paste, olive oil, garlic, shrimp, clams, mussels, scallops, and fresh basil. Yum...
Ever had cioppino, Coz?
Wow Al, you really go to town - especially with your meat choices. Impressed that you enjoyed the chicken pasta I cooked for you after reading that!
Mine is chopped toms, onion, peppers, celery sometimes carrot (don't like mushrooms in it), tom purree, garlic, bit of stock and red wine. Organic beef mince has been my only meat choice so far, but I may be inspired to progress beyond that with your imfluence!
Comrade Shampanyov wrote:
ChrissMari Must Die! wrote:
GlasVegas wrote:
El Jarvo wrote: (though I believe garlic is frowned upon with the Eyeties)
Listen, bollocks to the Eyeties. Itallian scran is one of the most overrated "cuisines" around. I visit my pal Ruth at least three times a year in her wee village in the Abruzzo where she lives with her Tally husband. I've eaten at their house loads and in all the little rustic eateries frequented by the locals thart surround them. All decidedly average.
I agree completely. . I didn't have my first proper american thanksgiving until I was in college. it was like "where's the lasagne or and raviolis? What's this bird thingie in the middle of the table??" dagos
When I was a lad, we had the bird thingie... Along with the mashed potatoes, stuffing, greenbeans, candied yams, and cranberry sauce.
And the ham, dungeness crab, lasagne, ravioli, three bean salad, and green salad.
After we had our sourdough bread, garlic olives, prosciutto, salami, and mortadella, but before we had our pumpkin pie, mince meat pie, and jello salad...
I feel like I'm forgetting a few of the courses...
we had ham... I think my mummum used to make turkey before my time but no one ate it.. haha we had chicken for christmas this year! :P
Shug wrote: Lean Steak Mince, Green, Red & Yellow Peppers, Onions, Mushrooms & Chopped Tomatoes. Plenty of Basil, Oregano & Italian Mixed Herbs & Garlic.
Viola.
i still want to know why shug adds a string instrument to his...
garlic, onion mushroom the meat (the healthy living - extra-low fat one) cherry tomato tin of puree maybe a tin of skinned plum tomato half a glass of red wine
drink the other half glass it's from Chile - half price in tesco - nice!
oh, and ALWAYS use the wholewheat spaghetti
had it last nite - lovely
steveone wrote: The Side dishes are equally important!
Garlic Bread!
And copious amounts of parmesan.........
