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  • The really low-end restaurant thread

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?

    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)

                      Reckon Si does actually look like this -

                      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.

                        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.

                            seanc80
                            Yes. I make my own steak & kidney pies & have liver once it twice a month.

                              Smallman1
                              I don’t always put cheese on top of my lasagne. A good bechamel sauce flavoured with thyme & bay leaf is all that’s needed.

                                Still contains butter which will have me 6 feet under quicker than you can say lasagne.

                                Wow. No dairy at all then.

                                bosstrabs look I know it’s not exactly the classiest and don’t get me wrong I’ve ne we even tasted it but not every dish needs to followed to the letter of an 800 year old recipe and have the provenance of the ingredients signed off by a solicitor. Its a Monday night lasagne, Dave.

                                  Sean flying the Irish cuisine flag high and mighty for us all to wonder at.

                                  Nothing wrong with Irish food it’s a lot better the last ten years or so

                                  At one point last week I thought Sean was a 3 Michelin starred Irish culinary behemoth.

                                  After carrot Gate I was going to suggest he’s the Irish eddie but that’s a bit harsh on the lad as he seems like a decent spud.

                                    What can i say? I eat as much shite as the next man. But when i dont., I dont.

                                    Unfortunately I’m comfortable at both ends of the spectrum.

                                      -si- There are not many things i don’t eat however carrots in a lasagne is not something i enjoy.
                                      Maybe i am a heathen? Unfortunately i have not enjoyed the gap year in Tuscany that seemingly, many of my fellow JRGC members have had.

                                        If we’re talking about actual visible chunks of carrot, then you’ve just driven your lasagne straight into clown town, and are about to get clamped.

                                          Think Sean puts whole carrots in, doesn’t even chop or peel them.

                                          Absolute animal.