The really low-end restaurant thread

bosstrabs

The Lebanese and that area - they know how to do chicken liver well.

Apart from that, and the odd steak and kidney pie, I can take it or leave it.

mono-stereo

seanc80 I use liver as an ingredient for Spag Bol. Only a bit like - mushed up for an umami background flavour.

Problem is you can only buy it in giant packs, so end up given the rest of it to the cat.

Dubman

mono-stereo
That’s a good Idea. I usually put 50/50 beef & pork mince in mine. Some chefs put a jar of anchovies in a spag bol.

vinnyt77

mono-stereo

Me too. I brown a few chicken livers to go in with some beef mince, veal mince, pork mince and some pancetta. Once they’re well caramelised, mash them down into the other meats. They don’t give a liver taste to the finished ragu, but just give it this real depth of flavour that I’ve not been able to replicate any other way.

Smallman1

Dutchy should be along to do the old “I called my local Turkish restaurant the other day to see if they deliver. They do, they also said they did lamb, chicken…” joke soon.

Along_the_Wire

Smallman1 It’s a strong gag to be fair

Old-Dutch

Fuck off, Ed - I’m better than that.

If someone mentioned chickpeas or lentils however…

Hursty

Dubman Bacon is the key to an epic Spag Bol, the depth of flavour it adds is mouth watering.

mono-stereo

Dubman Yup, I tend to do 60/40 beef to pork. I’ve tried all sorts over the years but I think I have it nailed now.

The breakthrough tip I got is to throw in the rind off a block of Parmesan at the Soffritto stage. You need to do it early as it takes ages to break down. Try it and then thank me for powering up your spag Bol. 🍝

bosstrabs

Agree with the 60/40 beef to pork mix, get yourself down the butchers and get it done properly.

Hursty

Tablespoon of Marmite in your chilli con carne or veg version is a winner as well.

bosstrabs

Lads, what is all this shit? Fucking marmite in your chilli? Bacon in your Bolognese sauce?

Why is it whenever anyone mentions chilli or Bolognese people come out with all this sort of ‘secret ingredient’ bollocks?

Hursty

bosstrabs All I can say is don’t knock it until you’ve tried it.

You’re having a right reg regarding bacon in spag bol chief, it’s a widely renowned ingredient by many chefs alike.

Smallman1

The winners amongst us know that anchovy paste is the key to an absolute humdinger of a spag bol.

Along_the_Wire

Anchovies definitely in a spag bol

Hursty

New to me but do love anchovies, will give it a try.

Any recommendations for decent anchovies? Does everyone just buy whatever tin or jar they first come across or is there anchovies and proper anchovies?

Along_the_Wire

Hursty Ortiz anchovies. You want them salted, not marinaded.

I stick anchovies in most stew-type stuff

seanc80

Interesting points about Anchovies and bacon in a spag bol. Noted.
Sorry to sound crass but a layer of Philadelphia on a lasagne is supposed to be the bees kness too. Never tried it though.

Footnote - Anybody that puts carrots in a lasagne should be sectioned.

Along_the_Wire

seanc80 carrots are part of the holy trinity of Italian cooking - along with celery and onions.

bosstrabs

seanc80 Sean, you’re proper mental sometimes, son.

Carrots are part of the base of a proper Bolognese sauce (albeit not big chunks like some cunts lob in). Philadelphia is not part of any lasagne recipe.

Along_the_Wire

Along_the_Wire Finely chopped, obviously.

Dubman

Along_the_Wire
I always use that. I reckon at about 30% of the meat content. I also chop it the same size as the mince.

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