Are we allowed to talk about food yet?
No DtF yet! Ah, there it is! ^ ^ ^
(However, by accident, I did happen to make the possibly best spag bol in the whole world yesterday!)
( ,
Thu 10 Mar 2005, 12:40,
archived)
(However, by accident, I did happen to make the possibly best spag bol in the whole world yesterday!)
Last friday I made chicken in red wine sauce with parma ham lardons
(I was paid in parma ham for some PC work I did for my mate who owns the Deli, but that's besides the point...)
Anyhow, I had lots of left over red wine sauce, so after sitting in the fridge for a while, not being able to think of what to do with it, I blended it, and used it in the spag bol instead of stock. Absolutely frigging amazing!
( ,
Thu 10 Mar 2005, 12:49,
archived)
Anyhow, I had lots of left over red wine sauce, so after sitting in the fridge for a while, not being able to think of what to do with it, I blended it, and used it in the spag bol instead of stock. Absolutely frigging amazing!
Yep!
It was delicious however, I couldnt' get fresh thyme so used a teaspoon of dried stuff and I think it was a bit too much. I might prefer basil in it. Can I cook with fresh basil or do I put it in at the end before blenderising? Also, could I add a bit of milk before blenderising to neutralise the acid?
( ,
Thu 10 Mar 2005, 12:42,
archived)
yes to both
although it is best to put some basil in to cook and leave some to put in at the end, and cream is better than milk
glad you liked it and aren't ill this time :)
( ,
Thu 10 Mar 2005, 12:45,
archived)
glad you liked it and aren't ill this time :)