I spent an hour and half in Marks'n'Sparks just now 'cus I couldn't deside what to have for dinner, lolmentals.
I think I emptied my shopping basket every 20 minutes or soo, before ending up with making myself a pizza using umami paste.
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 20:08, 3 replies, latest was 15 years ago)

And the bastard big issue guy was there so I had my headphones on and ignored him.
I feel quite ashamed that I can't get him a sandwich, well, I can, but I can't do it every time I go to shop there. Bastard guilt trips.
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 20:08, Reply)

I NEARLY BURNT MY SOUP GONZ!!!!!!!

( girlinthehole, Tue 30 Aug 2011, 20:09, Reply)

This is a tragedy
no soup should ever be burned
( Amberl was stripey and dominated Europe, Tue 30 Aug 2011, 20:10, Reply)

It would have thrown my subsequent meal rota into chaos.

( girlinthehole, Tue 30 Aug 2011, 20:12, Reply)

That would be....tee hee..... wait for it....... not that souper ! (super)
What soup you making BGB?
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 20:11, Reply)

Covent Garden spicey sweet potato and pumpkin.
With a cheese and onion bread roll.
( girlinthehole, Tue 30 Aug 2011, 20:13, Reply)

Oh lovely ! Maybe possibly though, burnt bits would be nice.
Like with hinez tomarto soup, the best bit is the bit that goes up the edge of the bowel in the microwave and the scummy layer on top.
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 20:15, Reply)

My bolognese is still cooking.
It's going to be awesome.
( Davros' Granddad a voice of calm reason in a world of spastics., Tue 30 Aug 2011, 20:17, Reply)

You're stating the obvious again.

( girlinthehole, Tue 30 Aug 2011, 20:20, Reply)

Mmm, more than likely.

( Davros' Granddad a voice of calm reason in a world of spastics., Tue 30 Aug 2011, 20:21, Reply)

That's quite some time it's been going for now.
What are you going to do with it? TGB Makes the best bolognese I've had, she's ace with minced meat, and she manages to do it in a "Ahh, fuck it, it's after work, got to use up what's left, and I want to be eating inside 30 minutes" way, it's not red wine she uses, but the flavour is really... ermm... I can't describe it, but it appeals to me.
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 20:20, Reply)

It is, but it's been low and slow and I've just been adding red wine to it throughout the day to keep it moist.
Normally I take TGB's approach as well, tbh, although it always tastes better the next day. It should be ready to eat, well, now, I guess. Will probably just do some pasta spirals with it. Or maybe spaghetti.
( Davros' Granddad a voice of calm reason in a world of spastics., Tue 30 Aug 2011, 20:23, Reply)

Lovely ! Spirals is what I'd go for, they pick up the bits'n'pieces of the bollegnaise better.
Or the best thing if you've got it, I think, are those really big shells.
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 20:29, Reply)

My thoughts exactly.
Sometimes, if I have any, I add a dollop of pesto to the pasta and mix it in. It's lovely. Alas, I have none.
( Davros' Granddad a voice of calm reason in a world of spastics., Tue 30 Aug 2011, 20:32, Reply)

you have impaired the integral structure of the molecular compound resulting in flavour loss
(this is a quote from a housemate of mine who wrote it on a white board in the kitchen 17 years ago and I still remember it word for word)
( Citizen Cavy Admires your passion for conformity, Tue 30 Aug 2011, 20:13, Reply)

Oh my dayz, umami is ace.

( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 20:54, Reply)

yo' mammi is nice

( Citizen Cavy Admires your passion for conformity, Tue 30 Aug 2011, 20:55, Reply)

She is, you know, gave me a lift into hospital today. Lovely Ma'.

( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 21:09, Reply)

I bought a bag of MSG from the ethnic foods store in town.
Fuck, that's amazing stuff. It kind of feels like cheating, but it really does add a hint of OMGNOM.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 30 Aug 2011, 20:55, Reply)

Hah, they sale that across the road from me, but I haven't tried.
I reckon the best description of umami paste is the burnt bits at the bottom of a pan of meat, only minus the bitterness.

Also, There is a foody facebook group that myself and a load of b3tans (plus non-b3tans) are on, if anyone wants an invite, let me know your FB name =)
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 21:10, Reply)

I got umami paste but it tastes overwhelmingly of anchovies and that really put me off.
I'm sure I'd like anchovies eventually but I wasn't expecting this paste to be at all fishy.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 30 Aug 2011, 21:16, Reply)

Oh, I don't get that at all with this, but I've never had anchovies by themselves before.
I does contain a lot of anchovies though.
( G/PP 💩💩💩💩💩&#128, Tue 30 Aug 2011, 21:17, Reply)