dadams2k11
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This this and this again.
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[Food] Spaghetti Bolognese - The Debate
- Thread starter TomandJerry
- Start date
dadams2k11
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I have also seen chefs put chocolate in spagbol and chilli.
I quite often put a couple of squares of dark chocolate in a chilli, adds a really nice depth of flavour.
Did anyone seriously not know about putting Worcester Sauce in a ragu (or a shepherd’s pie for that matter) ?
nickbrighton
Well-known member
- Feb 19, 2016
- 1,918
The first time my Husband to be cooked a meal for me, it was Spag Bol, and very nice it was too, however he also used a bottle of my then very rare Rioja Faustino V Gran Reserva. Bearing in mind this was 1993 and good Spanish wine was almost impossible to get hold of, and cost a relative fortune, I was not best pleased. Given that I has only met him a few days before it nearly put the kibosh on the whole budding relationship- however it was, and still remains, the best tasting spag bol I ever had, so I forgave him
Yoda
English & European
What is people's obsession with garlic going into Italian dishes in both this country and in America?
It's ITALIAN cuisine not FRENCH, Italian cooking uses very little garlic on the whole.
It's ITALIAN cuisine not FRENCH, Italian cooking uses very little garlic on the whole.
nickbrighton
Well-known member
- Feb 19, 2016
- 1,918
On a related note, anyone else realised that its almost impossible to buy Lasagne anywhere. I asked in Sainsburys after failing to finds any in any of my usual shops and apparently there is a nationwide production issue!
And Italian cooks, as a rule, certainly have a thing about not using garlic and onion together.
Mr Putdown
Well-known member
Depends on the vintage, you could expect to pay over £100 for a ‘94 Gran Reserva.
https://www.gourmethunters.com/en_G...IvFakK44w1_Y6OL0ZvtrXfpMWsJH1XSoaAp8fEALw_wcB
Last edited:
Is it PotG?
Thrifty non-licker
Coffee, every time.
Sainsbury's know.
Sainsbury's know.
McTavish
Well-known member
- Nov 5, 2014
- 1,562
If you paid over £100 for that you were well and truly done - should be about £35.00 (which I admit is more than £25.00 so forgive me if it was a 94 that went into the Spag Bol).
Billy the Fish
Technocrat
I'm a Worcester sauce fan, will generally put something vinegar based in a stew though I'm more often red or white wine vinegar, just a teaspoon.
Cpt. Spavil
Well-known member
- Mar 9, 2008
- 1,071
I put in Hendersons Relish it is 100% nicer than lea and perrins and its vegetarian too.
Is it PotG?
Thrifty non-licker
Home made baked beans are wonderful because you don't have to put up with all the sugar (or sweetener) they put in the commercial stuff. BUT, please plan carefully where you're going to be a couple of hours later because homemade baked beans have a characteristic that the commercial stuff is famous for, but on a completely different scale. I'd suggest you go somewhere outdoors that's not too quiet.
Is it PotG?
Thrifty non-licker
GingerBeerMan
3-0
- Dec 29, 2011
- 8,024
This thread is great because I eat bolgnese everyday (usually with rice) and I'm getting plenty of tips to improve my recipe - not sure I'm brave enough to try banana though.
I'd love another thread of other common meals, I like scrambled eggs, anyone have secret tips for that?
I'd love another thread of other common meals, I like scrambled eggs, anyone have secret tips for that?
mune ni kamome
Well-known member
spongy
Well-known member
The wife has started adding a vegetable stock to the spaghetti when cooking that.
I really like it. And a good handful of grated cheese over the top.
I really like it. And a good handful of grated cheese over the top.
maltaseagull
Well-known member
Hampster Gull
New member
- Dec 22, 2010
- 13,462
I occasionally do this. If not home made, marigold Bouillon is the best veg stock I have found