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Post by Patrick on Mar 29, 2009 21:18:41 GMT
An omelette, yes. But in Spagbol noooooooooo. Is it noice?  I don't know. I'm not a weirdo freak who would do something like that.  Gave up putting mushrooms in omelette - they make it too watery. As for spagbol - yes I do! and essential part! Along with chopped Green pepper, and for my lasagne I just take out the pepper and add more mushroom to the mince mixture. In fact (and I've said this before) I'm tempted to try a complete vegetarian style lasagne using a number of different types of mushroom. Especially shittake 'cos of it's meaty texture and flavour. |
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Post by everso on Mar 29, 2009 23:51:05 GMT
I'm having Tortelloni alla Bolognese for my dinner...I'll let you know How odd. We had tortellini for dinner this evening. They are the funny shaped pasta parcels, yes? We call them pig bums.  We had ours with a roasted pepper & tomato sauce. |
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Post by everso on Mar 30, 2009 0:07:20 GMT
Is there no definitive answer to the vital jelly-in-custard question then? Are we doomed to go round and round in circles, as the debate becomes ever more heated, with the pro-jelly people taking sides against the anti-jelly people, and maybe storming off in the huff to set up their own message board to talk about how the pro-jelly people are WRONG and EVIL? People, we need to find tools to resolve this conflict. We could soon be moving on to the exact correct ingredients for Bolognese sauce, and I fear that such a discussion would tear this little MB community apart. I fear it, I really do. (P.S. Is it Bolognese or Bolognaise?) According to Wiki, it's Ragù alla bolognese in Italian, but is also known by its French name sauce bolognaise so I'd guess Bolognese is correct. This is interesting: "The recipe, issued in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, while chicken or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the Soffritto of small amounts of celery, carrot and onion. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce. "My spag bol usually consists of minced beef, bacon, onion, garlic, chopped tinned tomato, tomato pesto, red pepper, olive oil, red wine (if there's any lying around - unlikely) and black pepper. Sometimes a bit of sliced mushroom. |
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Post by Flatypus on Mar 30, 2009 1:08:29 GMT
I don't think much of courgette myself - but another nice way of having it is oven roasted with melted blue cheese drizzled over the top - I'm not a fan of that either but it's quite a nice combination. I'll agree there but it has a close relative in Custard Apple, often called by the American Summer Squash. Those develop al sorts of vaguely flying saucerish shapes and taste much better fried up. Fewer seeds too. If you must grow courgettes, then the yellow ones don't get grotty as they turn to marrow. Really, a green courgette should be thrown away if it's bigger than 6" long and 1" wide. Here, they don't start to sell them until well over that, and at a ridiculous price. I remember them as 10p the pound. Here, where I'd imagine the damp Irish climate should favour things so easy to grow and so hard to keep up with, they are about 30p each and overblown. |
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Post by trubble on Mar 30, 2009 7:09:24 GMT
General Custard? Angry Custard? Poison Bananas.  Banana Guns.  A Dublin Bus. (This is entirely tasteless as a Dublin Bus once ran over a Busstop queue and killed people). A yellow balloon carrying a BOMB! The sun. Stub Crouch?  A Loaded Trifle!! Absolutely Bonkers!    You have just experienced Christmas day with Trubble. Everyone asks their cracker riddle and I try to shout out as many answers as I can before they read the punchline. I have never been told that anyone enjoys my little attempt at festive entertainment but I think that's because they are too in awe of my powers to say anything about it. |
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Post by trubble on Mar 30, 2009 7:10:34 GMT
Isn't it a universal truth that men make trifles and old ladies gobble it up? I'm seriously considering censoring this outrageous post, but I haven't slept all night so I'll have to think about it. You have been warned!   |
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Post by Patrick on Mar 30, 2009 8:19:31 GMT
I'm having Tortelloni alla Bolognese for my dinner...I'll let you know How odd. We had tortellini for dinner this evening. They are the funny shaped pasta parcels, yes? We call them pig bums. We had ours with a roasted pepper & tomato sauce. Nay lass! Go for the simple fayre! For that - and it's relative "Cappaletti" just melted butter and a sprinkling of Lancashire Crumbly. |
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Post by riotgrrl on Mar 30, 2009 9:13:38 GMT
Classy...yet understated. Your signature dish then Bon . .?  |
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Post by Patrick on Mar 30, 2009 16:48:13 GMT
You have just experienced Christmas day with Trubble. Everyone asks their cracker riddle and I try to shout out as many answers as I can before they read the punchline. I have never been told that anyone enjoys my little attempt at festive entertainment but I think that's because they are too in awe of my powers to say anything about it.  |
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Post by housesparrow on Mar 31, 2009 7:12:35 GMT
Five pages on jelly in trifle! Well, I'm not going to read them all but declare myself a pro-jellier. I'm not a purist so might skip the custard, which most people think is essential but which quite a few people in our family dislike, and replace with cream. Lots of cakey base is essential plus loads of fresh fruit.
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Post by Patrick on Mar 31, 2009 12:22:52 GMT
Five pages on jelly in trifle! Well, I'm not going to read them all but declare myself a pro-jellier. I'm not a purist so might skip the custard, which most people think is essential but which quite a few people in our family dislike, and replace with cream. Lots of cakey base is essential plus loads of fresh fruit. Well, the sponge and fresh fruit thing reminds me of an odd desert you could buy in a packet - the sponge went on the bottom - the fruit on top and once you'd stuck it in the oven, they swapped ends! Or was it the other way around........... Great novelty value, nevertheless. |
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Post by housesparrow on Mar 31, 2009 12:26:03 GMT
Upside down cake, Patrick- it has to be! Recipe, anyone?
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Post by everso on Mar 31, 2009 14:38:55 GMT
Five pages on jelly in trifle! Well, I'm not going to read them all but declare myself a pro-jellier. I'm not a purist so might skip the custard, which most people think is essential but which quite a few people in our family dislike, and replace with cream. Lots of cakey base is essential plus loads of fresh fruit. Well, the sponge and fresh fruit thing reminds me of an odd desert you could buy in a packet - the sponge went on the bottom - the fruit on top and once you'd stuck it in the oven, they swapped ends! Or was it the other way around........... Great novelty value, nevertheless. I have a recipe for chocolate sponge pudding where you pour the choc sauce on top before it's baked and it sinks through as it cooks. It's delicious and very easy to make. If anyone wants the recipe sing out. |
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Post by Patrick on Jun 13, 2009 19:10:47 GMT
Considering the Banana Custard thread, I thought it worthy to kick this one up a page.
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Post by trubble on Jun 14, 2009 9:45:57 GMT
It's still wrong. Jelly.
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Post by riotgrrl on Aug 29, 2010 15:11:47 GMT
I think this divisive and controversial thread deserves to be revisited now that Patrick has reminded us all of it.
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Post by alanseago on Aug 29, 2010 15:23:01 GMT
Really depends if it is Tri-full or trayfll.
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Post by Weyland on Aug 29, 2010 15:39:46 GMT
Christ Almighty! If I'd known Trubble was a heretic in the trifle department I'd NEVER have agreed to partake of Indian food in Dublin with her. Or even alcohol.
The very idea!
Mrs Y1 makes the perfect trifle, with jelly, naturally. And hundreds&thousands on the top.
No sherry? -- Use port.
No jelly? -- Make do with a custard tart.
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Post by alanseago on Aug 29, 2010 15:53:16 GMT
Ah an epicure at last!
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Deleted
Deleted Member
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Post by Deleted on Aug 29, 2010 15:54:24 GMT
ITS try-full. and its OR-full.
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