ditchman Posted January 3, 2023 Report Share Posted January 3, 2023 had some mushrooms left over from breakfast the other day...some cheap mince and bought some nice vine tomatoes...couple of onions and a bit of tomatoe puree....i halved the mince...so i will get 2 meals out of that...the rest will go back in the freezer and i will get 2 more meals out of that... Thought i would do Italiano for a change...and not using tinned toms...use all fresh stuff...also fried up the rest of the garlic cloves i had...i just seperate them and smack/crush them with the bottoms of a Brandston pickle jar...(cant be bothered to la-di-da fiddle about with them)..... oh ...i finished off the parmesan powdered cheese...note to ones self get more at the co-op 'cept the real thing next time....... didnt have any bread so i broke up a plain frozen naan bread washed it in water ..shook the drips off and bunged it in the toaster............. Quote Link to comment Share on other sites More sharing options...
old'un Posted January 3, 2023 Report Share Posted January 3, 2023 tell you what, your a bit of an undiscovered talent in the cooking world, think a few more post like this and I will put your name forward for the next Master Chef program. Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 3, 2023 Author Report Share Posted January 3, 2023 14 minutes ago, old'un said: tell you what, your a bit of an undiscovered talent in the cooking world, think a few more post like this and I will put your name forward for the next Master Chef program. you are very kind..........im no cook in any stretch of the imajination...i just like to fiddle about with food that takes my interest.....its my mum wot taught me the basics im looking forward to late spring when the first marrows arrive....i have some tubes of xmas stuffing pork mince left over...i will mix it up with a bit more bread crumb stuffing lots of fresh parsley oinion and some cooked rice and i will do stuffed marrow....... with a peppercorn sauce....i love marrow...i prefer it to courgette... Quote Link to comment Share on other sites More sharing options...
old'un Posted January 3, 2023 Report Share Posted January 3, 2023 The way to a man's heart is through his belly, if I was that way inclined I would ask you to marry me. Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 3, 2023 Author Report Share Posted January 3, 2023 3 minutes ago, old'un said: The way to a man's heart is through his belly, if I was that way inclined I would ask you to marry me. and have your evil way ...you rouge......i know wot you are really after... Quote Link to comment Share on other sites More sharing options...
old'un Posted January 3, 2023 Report Share Posted January 3, 2023 Oh, ok then, I am only interested in your food. Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted January 3, 2023 Report Share Posted January 3, 2023 1 hour ago, ditchman said: had some mushrooms left over from breakfast the other day...some cheap mince and bought some nice vine tomatoes...couple of onions and a bit of tomatoe puree....i halved the mince...so i will get 2 meals out of that...the rest will go back in the freezer and i will get 2 more meals out of that... Thought i would do Italiano for a change...and not using tinned toms...use all fresh stuff...also fried up the rest of the garlic cloves i had...i just seperate them and smack/crush them with the bottoms of a Brandston pickle jar...(cant be bothered to la-di-da fiddle about with them)..... oh ...i finished off the parmesan powdered cheese...note to ones self get more at the co-op 'cept the real thing next time....... didnt have any bread so i broke up a plain frozen naan bread washed it in water ..shook the drips off and bunged it in the toaster............. Looks 😋😋😋👍👍 Quote Link to comment Share on other sites More sharing options...
old'un Posted January 3, 2023 Report Share Posted January 3, 2023 3 minutes ago, harrycatcat1 said: Looks 😋😋😋👍👍 Get to the back of the queue, I have first dibs at an invite. Quote Link to comment Share on other sites More sharing options...
Scully Posted January 3, 2023 Report Share Posted January 3, 2023 Looks very nice that! 👍 Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted January 3, 2023 Report Share Posted January 3, 2023 That looks delicious! The spaghetti taglietelle looks perfectly cooked. I can see it now, in bright lights, 'BellaDitchy' opening soon. Table for two please. 👍 Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 3, 2023 Author Report Share Posted January 3, 2023 (edited) 1 hour ago, 7daysinaweek said: That looks delicious! The spaghetti taglietelle looks perfectly cooked. I can see it now, in bright lights, 'BellaDitchy' opening soon. Table for two please. 👍 i find Taglitelle far easier to work with that spagetti....before you mix the carbonara or rous into it.....the pasta needs to be dry.....some chefs fry their spag to drive off the water.....so the sauce sticks to the pasta.....i find cooked spag' lays together in the sieve..and therfore dosnt dry....it sticks together....but the taglitelli dosnt "lay" together and dry's very quickly.....also i find taglitelli...is easier to cook....also i tend (rightly or wrongly) use a fair bit of oil in my curries and Iti' food as the oil gets infused with so much taste...and works as a plastisizer...like mixing cement............. i love to use spinach where i can...it supplies a little taste but the colour combination works very well ...and i like my food to look nice as well... Edited January 3, 2023 by ditchman Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted January 3, 2023 Report Share Posted January 3, 2023 2 hours ago, old'un said: Get to the back of the queue, I have first dibs at an invite. 🤣🤣🤣👍👍👍👍 Quote Link to comment Share on other sites More sharing options...
billytheghillie Posted January 3, 2023 Report Share Posted January 3, 2023 2 hours ago, 7daysinaweek said: That looks delicious! The spaghetti taglietelle looks perfectly cooked. I can see it now, in bright lights, 'BellaDitchy' opening soon. Table for two please. 👍 Head chef, Ditchy, Head waitress, Fat Sarah. Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 3, 2023 Author Report Share Posted January 3, 2023 49 minutes ago, billytheghillie said: Head chef, Ditchy, Head waitress, Fat Sarah. Fat sarah is still with the troupe of mongolian throat singers and has born several chrildren and living on a diet of blood sucked from a horses leg and alcohol made from rancid yogurt............she has forever forsaken dear norfolk........... Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted January 3, 2023 Report Share Posted January 3, 2023 2 hours ago, ditchman said: i find Taglitelle far easier to work with that spagetti....before you mix the carbonara or rous into it.....the pasta needs to be dry.....some chefs fry their spag to drive off the water.....so the sauce sticks to the pasta.....i find cooked spag' lays together in the sieve..and therfore dosnt dry....it sticks together....but the taglitelli dosnt "lay" together and dry's very quickly.....also i find taglitelli...is easier to cook....also i tend (rightly or wrongly) use a fair bit of oil in my curries and Iti' food as the oil gets infused with so much taste...and works as a plastisizer...like mixing cement............. i love to use spinach where i can...it supplies a little taste but the colour combination works very well ...and i like my food to look nice as well... Gleaning some great culinary tips here Ditchy. 👍 I am going to try that frying of the tagliettelle now that you point it out, the sauce always drips off the pasta when I have cooked it so you end up with a mouth of pasta and a soup of sauce towards the end. I notice this when we have carbonara. We go to a little cheap Italian in Windermere a couple of times a year, they do a superb carbonara and the sauce sticks to the pasta, it is almost floury dry with a sauce coating. It is our favourite and we have often wondered how they get it like. You know the secret. 👍 This year my spinach bolted early and was snaffled more than ever by some small caterpillar and subsequent white flys. Get to the back of the queue, I have first dibs at an invite. 1 hour ago, billytheghillie said: Head chef, Ditchy, Head waitress, Fat Sarah. 11 minutes ago, ditchman said: Fat sarah is still with the troupe of mongolian throat singers and has born several chrildren and living on a diet of blood sucked from a horses leg and alcohol made from rancid yogurt............she has forever forsaken dear norfolk........... Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 3, 2023 Author Report Share Posted January 3, 2023 (edited) use a big culinder ,,to dry it off....pour boiing water in the culinder first to get it hot then chuck the Tag' in an jiggle it about and leave it for a min or 2 and it should steam off....then chuck it in the sauce and fold in............... dont make your sauce too thin... Edited January 3, 2023 by ditchman Quote Link to comment Share on other sites More sharing options...
Gameking Posted January 4, 2023 Report Share Posted January 4, 2023 My take on Italian - Tagliatelle, with Roe Carpaccio and Fallow mince Cannelloni with spinach (definitely use real parmesan)😍 Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted January 4, 2023 Report Share Posted January 4, 2023 👍👍👍 Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 4, 2023 Author Report Share Posted January 4, 2023 you are certainly right about real parmisan.....good food and nice simple ingredients......which work often think these chef programmes are way off the mark making their food with so many ingredients and spices...so much so it becomes an aquired taste... Quote Link to comment Share on other sites More sharing options...
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