I aint got none of that shit Gonz. How about adding baked beans or marmite?
I got pasta shells, pesto and cheese only
( fuck shit up the best you never had, Wed 2 Jun 2010, 17:08, 3 replies, latest was 16 years ago)

You'd never make it in my kitchen with a lardar like that. Not in this life time.
You must have something more than that, some paprika? any sort of meat (even if it's peparami or twizzle sticks in the freezer) ? What sort of things do you have in jars (got any sweetcorn in a can?)? Condiments, women, CONDIMENTS, what condiments do you have?
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:11, Reply)

I don't do condiments, so no

( fuck shit up the best you never had, Wed 2 Jun 2010, 17:50, Reply)

I really don't see how our relationship can get through this.
=/
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 18:07, Reply)

get the marmite involved
fuck pesto.

pasta.cheese.marmite.

DONE
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:13, Reply)

NOM

( Roota zweeeeeoooooowm, Wed 2 Jun 2010, 17:15, Reply)

I once made a fry-up where I used pasta instead of any other kind of carbohydrate.
It was fucking lush.
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:16, Reply)

that sounds excellent

( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:18, Reply)

You could wash the beanjuice off
And put the beans in for some extra nutrition and texture, yes.
( Roota zweeeeeoooooowm, Wed 2 Jun 2010, 17:16, Reply)

Or keep the been juice, add some paprika, sun dried tomartoes, chorizo and have a really nice sauce.
Well, you could, if you had the lardar of someone who has a well stocked lardar*.

I don't think she plans ahead, I've always got _something_ that I can cook at all times, just in case the cashpoint swallowed my card and Nancy From Hollyoaks knocks at my door with a dire need of a good feeding.

* Yes, I know, that was the best mean-but-not-mean thing I could come up with for this, pathetic, on my part.
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:23, Reply)

that does sound good
I'd eat that. I like your thinking young Gonz

edit: in fact, I've just remembered I had chorizo beans on a baked potato a little while ago. it was insanely delicious
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:24, Reply)

Apart from the bean juice
I've tried incorporating it into things and it doesn't seem to work.
( Roota zweeeeeoooooowm, Wed 2 Jun 2010, 17:25, Reply)

it works with some things
mash a tin of beans with a tin of corned beef, wrap in puff pastry and bake. fucking outstanding.
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:26, Reply)

Corned beef gives me a sore throat

( Roota zweeeeeoooooowm, Wed 2 Jun 2010, 17:27, Reply)

you're not supposed to fellate it

( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:29, Reply)

You must remember to take it out of the tin

( Bartleby A dead man on vacation, Wed 2 Jun 2010, 17:34, Reply)

Thank's mate =)
I've got about 8 recipys now photographed that I need to blog up.

I got NASTY drugs thinggy tomorow that'll knock me out for about 5 days, I need to think up things that are easy to make during this time rather than go mental on the take-aways.
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:26, Reply)

nice (not the sickness bit)
I need to get some of my recipes down at some point. close to perfecting my chilli recipe now. the addition of tequila last time was a major turning point I think.
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:28, Reply)

I always over-look the chilli-concarn when cooking, but I think that would be a good thing to perfect.
Have you tried treating it partially like a bolleganse and adding chicken liver? I bet that would work nicely. I like to add some balsamic to that too.
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:30, Reply)

mmmm, balsamic into bolognese is a great idea
I'll be trying that.

I've not added chicken liver. sounds interesting.

I eat chilli pretty much once a week as I can make a massive batch cheap and put it in the freezer. most recent revelations have been adding black treacle and tequila (previously Jack Daniels, but I ran out and discovered tequila works better)
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 17:33, Reply)

Balsamic works well, sometimes needs a bit of sugar to balance it but it adds to the tomartoyness.
I tend not to cook things that require rice, that's my achillis heal when it comes to cooking.
( G/PP 💩💩💩💩💩&#128, Wed 2 Jun 2010, 17:49, Reply)

rice is easy
for a start only use basmati.
here is my method:
boil kettle
fill saucepan with boiling water
add rice
bring to boil
boil until rice is perfectly cooked
rinse in boiling water
( Vipros. clever got me this far, then tricky got me in, Wed 2 Jun 2010, 18:14, Reply)