I trust you
but I'll probably avoid sounds calorific
( Amberl was stripey and dominated Europe, Wed 24 Aug 2011, 18:54, 1 reply, 14 years ago)

It truly is, it's probably 35% fat at best.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 18:55, Reply)

I put onion and bacon in mine
I only make it about once a year for fear of dying a cheese-based death.
(berk, Wed 24 Aug 2011, 19:02, Reply)

But what a way to go.
I sometimes put garlic, sweetcorn and fried chorizo in mine, using the chorizo oil as a replacement for some of the butter in the white sauce. GOD DAMMINT MY MOUTH IS WATERING NOW ARGH
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 19:03, Reply)

You can get Chorizo oil?
OMG I want this.
(Bazongaloid, Wed 24 Aug 2011, 19:05, Reply)

I dunno, but loads is released when you fry it and I use that to make up part of the white sauce.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 19:08, Reply)

Oh I see.
Meh, less impressed now. I have very high standards for stuff I have to have.
(Bazongaloid, Wed 24 Aug 2011, 19:10, Reply)

I think he means the oil
that comes out of the chorizo when it's being cooked. I really fancy some chorizo now though..
(berk, Wed 24 Aug 2011, 19:09, Reply)

Yeah, small-dice and fry the chorizo first then use the oil as a butter replacement.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 19:11, Reply)

Totally not impressed
I thought you could get an actual bottle of chorizo infused oil. If you could get that I would be totally impressed.
(Bazongaloid, Wed 24 Aug 2011, 19:15, Reply)

I spent £15 on dinner tonight, a bit of a take away, and it's lovely, I'm enjoying it.
But, now you've all mentioned this, I would have prefered some pasta stired through chorizo, sundried toms, garlic and pinquat peppers. Which would have cost me nothign 'cus I've got everythign I need for that. And would save me buying lunch tomo. And been healthier. And it would have been almost as quick.

I'm going to do food-threads more often around the time I'm hungry and at home.
( G/PP 💩💩💩💩💩&#128, Wed 24 Aug 2011, 19:19, Reply)

Start them around half-five or six and you'll get some interest from the stragglers I reckon.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 24 Aug 2011, 19:23, Reply)

Sweet, although I'm normally traveling at that point.

( G/PP 💩💩💩💩💩&#128, Wed 24 Aug 2011, 19:29, Reply)