Manchester City Forums

Do your research then come back to me and i will forgive you.

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[color="DeepSkyBlue"]If sex is a pain in the ass, then you're doing it wrong...[/color]

Got to agree with you here Balti, diced carrot is a constant in most spag bol sauces.

My missus can't cook and is a veggie. Luckily for her I worked as chef in Spain for 2 years so am not too shabby in the kitchen.

For the best versatile tomatoe sauce, grab 12 big tomatoes and a packet of on the vine tomatoes (baby plums if poss). In a saucepan, put 10tblsp of olive oil (good stuff - deep yellow and reeking) and 2 tablsp of rock salt. Put all of the tomatoes in to the pan and a medium heat, stirring occasionaly. When the skins have cracked, add 1 pint of cold water and the stalk from the vine tomatoes. Cover and simmer on low for 30-40 mins. Scoop out the skins and mash with a potato masher. Leave the lid off and continue to simmer until the sauce is as thick as you need it. From here you can add basil or chillie for pasta, use it on pizza bases, or add chopped onion and peppers and have it as salsa.

Yum!

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italics are for puffs

He's wrong, you're right. Celery should also be in there.

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[color="DimGray"]
I been a star since Pat Benatar[/color]

I've just had a Daim bar from Ikea.

Traditional bolognese contains celery and carrots, but mine doesn't. Horses for courses folks.

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italics are for puffs

Mmmmmmmmmmm, horses.

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[color="DimGray"]
I been a star since Pat Benatar[/color]

Gibbi, say sorry to andy?

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[color="DeepSkyBlue"]If sex is a pain in the ass, then you're doing it wrong...[/color]

Tip for the toms, make 2 incisions all around the tom in a straight line and simmer in water for 2mins the skins will come off easy then no faffing around scooping out of the lovely sauce discribed.

My post:

Yes obviously basil at the end. Always onions, garlic, [color="Navy"]carrot and celery [/color]fried first in butter and olive oil, the oil stops the butter from burning. Seperate pan for tomatoes. Heat toms up with paste then add fried ingredients, then the meat, seaon with pepper and some salt, once reduced add more salt then the basil and oregano.

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[color="DeepSkyBlue"]If sex is a pain in the ass, then you're doing it wrong...[/color]

Not Italian please, had enough of that lot for one month!:p

Generally, yes, but in this one you want the inside of the tomatoes to almost bake in their skins. Removing the skin defeats the purpose, and gives a less full flavour.

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italics are for puffs

Horse and Pepper Pie

1 pound ground horse meat
2 cups sweet red peppers, with sauce
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms, drained
1 cup shredded sharp Cheddar cheese
1 recipe pastry for a 9 inch double crust pie

Place peppers, including liquid, into food processor; pulse until
peppers are cut into small pieces.

Brown horse meat and onions. Add peppers, mushrooms, and cheese to
meat mixture. Spoon into bottom crust. Cover with top crust, and
seal the edges.

Bake at 350 degrees F (175 degrees C) until crust is brown, and
pie is heated through.

Serves 8

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italics are for puffs

Bit too salty for me

I usually make a standard Sofrito and I sometimes add jalapenos as an extra kick.

You worked in Spain...¿Habla usted español?

I ain't apologising for shit, coz Carrots in a Spag Bol is like shitting and then eating the sweetcorn out your dump.

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Please don't think that I'm being a bitch
I just happen to witness a lot of things which
Get me annoyed cos you're filling a void
Have you got nothing better to do?

I like Cheerios too.

Good cereal.

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A double-bed and a stalwart lover, for sure
These are the riches of the poor

Maybe I shoud put season to taste then....

Si, yo habla espanyol pero yo no escribe moy bien, los siento!

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italics are for puffs

Shreddies, Nestle Clusters and Honey Nut Crunchies and Crunchy Nut Cornflakes are where its at.

vale, no problemo!

Taxi!!!

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[color="DeepSkyBlue"]If sex is a pain in the ass, then you're doing it wrong...[/color]