Apple sh*te How do you plug an iPod Classic into a speaker with a lightning connector? Any help please. What f***ing adaptor do you need?
If you've done working for the day and are sat in a curry house at 7.45, why the **** wouldn't you have just gone home beforehand? You're one weird mo'fo Nigel
When I was on my own - well, apart from two teenage sons who appeared periodically, claiming to live in the house! - I used to cook a whole load of it and freeze it. I was still working all hours and if I got home late it was the ragu in the microwave, pasta in boiling water, plonk one on top of the other. Job done. Same with Chilli...except rice instead of pasta - before some smart arse starts!...
Everyone will have their own little changes to a spag bol, I like it pretty simple for an evening meal but do add hot sauce and cheese if there are leftovers the next day.
My spag bol... Finely chooped onion and 1 clove of garlic. Fry in EV Olive oil until golden and a bit sticky. Add 1 tin of chopped toms and one carton of passatta 1 dessert spoon of red wine vinegar. 250G Leant steak mince 250G Pork mince Break it up spread it out and put it on a tray in the oven and cook it for 30 mins on 180 (fan) the top will go quite dark and a nice colour. Add to the sauce and cook for 1 hour. Serve with good quality linguine or spaghetti and parmesan and some chopped basil. (I don't like fresh pasta with spag bol)
Like my spag Bol with a nice thick linguine so that it grabs loads of sauce when you twirl it around your fork. And Parmesan is a must !
I watched a cooking programme (can't remember which one) that did the baking the mince in the oven thing and it really makes a difference but I don't always do it depends on time.
Must admit I've never done that, might try that next time. Always steak mince for me though, never use pork.
... but the point I was (admittedly, not very clearly) alluding to was that if you are chatting up a girl you won't impress her if you are trying to tempt her around for a meal and you say "I make a mean spag bol" ... that immediately labels you as an amateur ... please log in to view this image
Now if you were to say "I specialise in tagine cookery, but I insist on roasting the spices myself" ... the knickers are already heading to ground
