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Post by Patrick on Aug 16, 2010 12:17:55 GMT
I agree about the butterflies actually. It just happened that that's what the recipe called for. Talking pasta mixes thought - in a proper Italian restaurant once, I had theee most geeeeorrrgeeeous "Round" Ravioli with something in it and a cheese sauce. there were only about four or five of the things on the plate but it was sooo filling and geeeeorrrgeeeous. Though not enough to allow for a bit of sumptuous pudding too.
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Post by Deleted on Aug 16, 2010 12:43:28 GMT
tvwiggerlettes
pie n mash
ice cream
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Post by riotgrrl on Aug 16, 2010 12:49:28 GMT
tvwiggerlettes pie n mash ice cream What kind of pie? What flavour of ice cream? You need to tempt us more than this Mr Costal!!! |
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Post by Deleted on Aug 16, 2010 12:55:50 GMT
chicken pie and vanilla ice cream
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Post by riotgrrl on Aug 16, 2010 13:03:33 GMT
chicken pie and vanilla ice cream Now youre selling it to me. You need to add a 'coulis' to your ice cream. (I think you can just dob on some jam and call it a 'berry coulis'). Then you're talking proper posh! |
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Post by Deleted on Aug 16, 2010 13:16:42 GMT
you'll have wot you're given.  |
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Post by Weyland on Aug 16, 2010 13:21:01 GMT
How to carmelise an onion: Fry onions in butter Add 2 tbs of castor sugar Cook over gentle heat for 5 - 10 mins Add 5 tbsp balsamic vinegar, Season with salt and pper. Oh. It's the same as caramelise. It would go well with a free-range picked nit or two. What do you think of it so far? |
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Post by Weyland on Aug 16, 2010 13:33:25 GMT
was given some direct from Italy once that had a rough texture so that a tomato sauce would cling to it. It was really divine and made my normal spaghetti seem like tinned hoops in comparison. Forget that Italian stuff and get the real deal from Deutschland -- Spätzle. It has that texture you mentioned, and tastes better as well. |
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Post by riotgrrl on Aug 16, 2010 13:46:12 GMT
How to carmelise an onion: Fry onions in butter Add 2 tbs of castor sugar Cook over gentle heat for 5 - 10 mins Add 5 tbsp balsamic vinegar, Season with salt and pper. Oh. It's the same as caramelise. It would go well with a free-range picked nit or two. What do you think of it so far? Oh, I missed out an a. An a-hole, so as to speak. |
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Post by riotgrrl on Aug 16, 2010 13:51:56 GMT
you'll have wot you're given. Will you at least crumble a flake over the ice cream? |
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Post by everso on Aug 16, 2010 13:53:15 GMT
was given some direct from Italy once that had a rough texture so that a tomato sauce would cling to it. It was really divine and made my normal spaghetti seem like tinned hoops in comparison. Forget that Italian stuff and get the real deal from Deutschland -- Spätzle. It has that texture you mentioned, and tastes better as well. I think spätzle is a bit different though. We had it on a visit to Konstanz Christmas market. It was served just with cheese on. Delicious, but not quite the same as pasta (to me, at any rate). I also remember having hot chestnuts there. Typical German efficiency, they gave us an extra empty bag to put the skins in. Love those Germans! So neat and tidy. |
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Post by everso on Aug 16, 2010 14:00:23 GMT
Oh. It's the same as caramelise. It would go well with a free-range picked nit or two. What do you think of it so far? Oh, I missed out an a. An a-hole, so as to speak.  I thought your onions were some Carmelite Order recipe |
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Post by Deleted on Aug 16, 2010 14:02:20 GMT
 you'll have wot you're given. Will you at least crumble a flake over the ice cream? nope. ;D
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Post by everso on Aug 16, 2010 14:02:20 GMT
Actually, I think I might just pinch that recipe. I'm cooking barbeque spare ribs tonight (not on a barbeque though - in the oven with lots of sticky sauce) and was wondering what might go with it.
Mmmmmm.
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Post by Weyland on Aug 16, 2010 14:17:44 GMT
Oh, I missed out an a. An a-hole, so as to speak. Yes. Because you blundered blindly on, compounding the problem and assuming that the picker hadn't thought it through, even though you encouraged Jean and me to comment on your linguistic failings. That's what happens when you invite having your nits picked. In a messageboard context, I mean. [Clint Eastwood used to be mayor of Carmel, CA, by the way.] |
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Post by riotgrrl on Aug 16, 2010 14:21:40 GMT
Oh, I missed out an a. An a-hole, so as to speak. Yes. Because you blundered blindly on, compounding the problem and assuming that the picker hadn't thought it through, even though you encouraged Jean and me to comment on your linguistic failings. That's what happens when you invite having your nits picked. In a messageboard context, I mean. [Clint Eastwood used to be mayor of Carmel, CA, by the way.] Are you my headmaster or something? Am I going to get a bad school report here?  |
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Post by riotgrrl on Aug 16, 2010 14:23:05 GMT
Oh, I missed out an a. An a-hole, so as to speak. I thought your onions were some Carmelite Order recipe No, just me not spelling propperlly. |
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Post by Weyland on Aug 16, 2010 14:24:43 GMT
Are you my headmaster or something? Am I going to get a bad school report here? Not as bad as that, Riot, but the chandeliers might well get stained. PS: If you'd like me to be your headmaster, just send me a PM any time, day or night. |
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Post by everso on Aug 16, 2010 14:38:30 GMT
Yes. Because you blundered blindly on, compounding the problem and assuming that the picker hadn't thought it through, even though you encouraged Jean and me to comment on your linguistic failings. That's what happens when you invite having your nits picked. In a messageboard context, I mean. [Clint Eastwood used to be mayor of Carmel, CA, by the way.] Are you my headmaster or something? Am I going to get a bad school report here?  10/10 See me |
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Post by motorist on Aug 16, 2010 15:19:08 GMT
Will you at least crumble a flake over the ice cream? nope. ;D Never give in, Costie  |
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