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Discussion in 'General Chat' started by brb, Mar 11, 2017.
Well that's that put back a week.
I expect you can still by Numbies in portsmouth. However, back in the day, truly cool people smoked these...
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May I say that I don't give a flying f*ck how much cigarettes cost. You lot might as well start smoking crystal meth which can't cost that much more than a pack of 20 but I'd need to check with Toby on that as he is our resident junkie.
Why not get those vape things? You can get all sorts of nice smelling flavours, much better than the stinking fog that fags create.
I had pasta yesterday. Not at all relevant, a bit like this post. It had sausage in it, if you want the recipe let me know.
****ing hate Vapes, you can spot them ****ers from a mile off
I wouldn't mind the recipe, I like pasta and I like sausages, so I am guessing I would like pasta with sausages in it. In saying that, I like chocolate and i like oranges but I don't like orange chocolate.
I used rigatoni pasta as that was what I had in the cupboard.
Finely chop one medium sized onion and crush two cloves of garlic, fry in 1tbs olive oil on low heat until soft.
Add thinly sliced deli-style sausage (left over sausages and Italian sausage work just as well) and sliced mushrooms if you like them
About now I get the water on the boil for the pasta. Add a generous pinch (about 2tsp) of salt but when the water is hot, not cold as it can leave pitting in your pans
I use tinned chopped tomatoes but use fresh if you prefer, normal 500ml size can
Add 2 tbs tomato puree
Add either dried or fresh herbs of your choice, I go for oregano in my pasta sauces if dry, parsley if fresh
Continue to cook on a low heat while water comes up to boil and add in your pasta, cook as directed, usually 10-14 minutes depending on how chewy or soft you like it to be
Add in 500ml chicken stock and raise heat, this gives a thinner sauce but use less of it if you prefer to coat your pasta in thick sauce
Dash of Worcestershire sauce, dash of red wine if you have any but not too much as it can be over-powering
I always add runny honey to a tomato based sauce as tinned tomatoes and puree can leave a metallic taste, about 1tbs does the trick
Salt & pepper, stir and leave for a minute then taste. Never "season to taste" without letting the S&P stir in as you run the risk of adding too much
Once the pasta has cooked drain off and tip into the sauce
Serve with rustic bread and grated cheese on top if you like it. Shaved (oooer) parmesan if you like it but I'm more of a sharp cheddar fan.
I've read that a thick sauce goes well on thin pasta (spaghetti, tagliatelli etc) and thinner sauces go well with fusilli or shells but usually end up using whatever is to hand.
I had a pizza instead, but I shall maybe try this another day
Why did you feel the need to explain to Iain how to cook pasta?
Even the great Delia Smith thought it necessary to teach us how to boil an egg, I am assuming nothing about the culinary skills of others.
You could substitute the sausage for tofu if you want it to taste like sh*t.
I don't need boring simpletons to teach me how to cook thanks
because he uses dried pasta and don't know how to make fresh pasta, **** wit.
That makes absolutely no sense. Am I surprised? No.
What you don't know the difference between dried pasta and fresh pasta, why am i not surprised.
Grove goes to great lengths to explain to everyone in great minute detail how to make a decent pasta but misses out on explaining how to make the most vital ingredient of an Italian dish. Hence he probably copied his recipe from google
How do you know the dwarf paedo doesn't know how to cook fresh pasta?
Well he wrote war and ****ing peace and missed out the war
That sounded rank .
Chop an onion and garlic add a can of tomatoes, no oregano or other herbs he adds honey and Lea and perrins.
Sounds like something a stone head teenager would cook.
Who the **** makes fresh pasta? ****ing no one, that's who.
Starting a recipe for pasta by giving instructions on how to make the stuff from scratch would be like starting a recipe for roast chicken by saying "first ring the thing's neck, then pluck it".
The trick to a good tomato based sauce is to let it simmer for at least 3 to 4 hours ...