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, 1 reply, 16 years ago)

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)