Anyways @luvgonzo I'm trying summin new tonight, chicken meatball spag bol. Gonna make it myself, that way I still get to talk **** to her whenever I want and not go hungry. Any tips for the sauce?
Don't think there's any other odd things in there though. Bottle of hot sauce, don't get that either and I keep taking it out as it's mine. I'm not asking incase it's "to cool it down".
Yeh but you reckon I stick with a traditional tomato sauce or jazz it up cos if the chicken meatballs?
Dunno why but that made me think of my mum buying a heated dog bed for a fukin husky pup, brilliantly irish
Splash of Worcester, a couple of crushed garlic cloves, some chilli powder / flakes, a pinch of paprika, tin of chopped toms and a jar of passata.
Depends what it is ... more expensive stuff probably not ... Belgian chocs etc ... but British makes, for sure ... Have always found Mars bars at room temp way too sickly ... but put it in the fridge and cut into slices to have with a cup of coffee ... cracking
Yup ... I also like to add Worcestershire sauce, red wine and a splash of Madeira or Marsala (Sherry also works) capers and olives..
Missus made some cracking meatballs recently from a recipe she saw on the telly ... 60% beef, 40% pork mix ... crushed Jacob's crackers, an egg, fresh parsley ... pan fried to give colour and basted with butter for caramelisation ... have to admit they were very good... you can also make a load and freeze what you are not going to put into the sauce for immediate eats
