• General

  • The really low-end restaurant thread

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.

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

    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?

      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.

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

        I stick anchovies in most stew-type stuff

          I cant abide them in a lasagne. Completely ruins it for me.

          Yeah carrots required in the soffritio, obviously not big fucking chunks of carrot as that would be disgusting.

          Due to my cheese allergy I’ve never had lasagne.

          Tru fax.

            Streaky bacon or Back bacon?

            Asking the real questions here.

            Reckon Si does actually use Dolmio.

            And absolutely loves it.

              Smallman1 Si would be one of those planks who uses Sharwood’s Sweet and Sour jars and Uncle Ben’s rice too.

              • -si- replied to this.

                  bosstrabs

                  How the fuck would that rustle up a cracking spag bol, dave, you mad man?

                  Also, why is spud small-pouch attempting to join in the bants? Has he forgot about the photo again?

                    Can imagine Si in Norn Iron closing his eyes and thinking he was in Tuscany after a mouth of Dolmio infused bolognese.

                    Mamma Mia (said in a Jim McDonald accent)