Off TopicAre you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
(
rob, Sun 1 Apr 2001, 1:00)
« Go Back | See The Full Thread
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,
1 reply,
15 years ago)
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 💩💩💩💩💩€, 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)
« Go Back | See The Full Thread