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Started by lucicle on 27-Feb-2011 22:19:52
Cooking Queries

Questions, advice, bean recognition, how to cook rice etc etc etc

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Sioncorn - 28 Feb 2011 07:33:49 (#1 of 17291)

Hello luc - I have a bolognese query.

I basically want to posh one up a bit for entertaining purposes, so I'd like ideas for poncey ingredients or accompaniments, if poss.

I do realise that bolognese is quite a controversial issue in its own right.

AppleCatcher - 28 Feb 2011 09:13:52 (#2 of 17291)

I'm here!

Poncy ingredients in bolognese! Use venison and make it with tagliatelle instead of spaghetti. 100-slaps had a good recipe I think.

TheRightDuff - 28 Feb 2011 09:16:18 (#3 of 17291)

What he said. Or do parpadelle, with a rich sauce a la Heston.

AppleCatcher - 28 Feb 2011 09:18:10 (#4 of 17291)

This is brilliant isn't it, Duffbat?

TheRightDuff - 28 Feb 2011 09:40:14 (#5 of 17291)

Its a tad clunky, but visually good.

JosephPublican - 28 Feb 2011 10:21:16 (#6 of 17291)

...as the actress said to the bishop.

foghorn - 28 Feb 2011 10:32:48 (#7 of 17291)

Phew!

AppleCatcher - 28 Feb 2011 10:35:02 (#8 of 17291)

Foggers! Now this is getting good!

foghorn - 28 Feb 2011 10:40:49 (#9 of 17291)

Hi Pommers, everyone. Haven´t been around much lately but I thought it would always be there. This isn´t bad at all though.

Sioncorn - 28 Feb 2011 11:18:46 (#10 of 17291)

Heh - next bottom.

Thanks, Apples - I shall look out some venison, and tagliatelle is a gr8 alternative.

AppleCatcher - 28 Feb 2011 11:22:50 (#11 of 17291)

100-slaps is ScentofScilly on the other talkboard.

Sioncorn - 28 Feb 2011 11:25:18 (#12 of 17291)

Okay - I'll have a word later.

jellytussle - 28 Feb 2011 12:29:30 (#13 of 17291)

Cheffy makes bolognaise with slow cooked rib of beef, it takes all day and its a mighty thing indeed, the richest I have ever tasted

pushkin - 28 Feb 2011 13:09:23 (#14 of 17291)

Must try that jelly, thank you. Didn't you once promise us Cheffy's recipe for, was it scrambled eggs?

Sioncorn - 28 Feb 2011 13:11:42 (#15 of 17291)

It sounds fab - I only cook my current version for four hours, so it's practically fast food.

pushkin - 28 Feb 2011 13:56:47 (#16 of 17291)

I usually put mine overnight in a very low oven, but I've never tried ribs before.

foghorn - 28 Feb 2011 16:00:55 (#17 of 17291)

Is showing off allowed in the new shiny food and drink? I´ve just made proper puff pastry and need to tell somebody about it.

LadyInGreen - 01 Mar 2011 09:54:05 (#18 of 17291)

MY SUBSCRIPTIONS LIST IS GROWING!

And well done on the pastry.

BlindMelonChitlin - 01 Mar 2011 11:17:39 (#19 of 17291)

If you really want to make it special I would recommend using chicken livers, along with a quality mince from the butchers... Always use the best ingredients you can get hold off. Bon appetitto

pushkin - 01 Mar 2011 11:37:23 (#20 of 17291)

Agree, we always add a few chicken livers.

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