Chit Chat
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13 Nov 09
16:54
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Date Joined:
30 Jul 09
Yesterday i made a Spaghetti Bolognaise as usual, loads left over. So today i added red kidney beans, ground cumin and chilli powder and turned it into a chilli con carne, served with rice was brill.
I like Spag bol & I like Chilli con carne, but which is best.....
There's only one way to find out ...
Ask the forumites.
I like Spag bol & I like Chilli con carne, but which is best.....
There's only one way to find out ...
Ask the forumites.
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Replies: 56
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I have *****with both and have never been able to tell the diff.
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So long as you don't make the spag Bol with wine, imo. They're pretty much the same, yes.
(the Cumin is the real difference between the 2) |
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Gordon Ramsey is SEETHING
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Loads of chopped garlic as well
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without wishing to offend, your spag bol cannot be so good, and neither can your chille. done well they are quite different. On the upside, most spag bol is too runny and fails to make a true bolognaise, which is really more like a chile in texture, so you are doing something right.
my tip for spag boll is to do it in a slow cooker for around 8 hours, (wine is essential to a spag bol, but reduce amount if cooking in a sealed pot, as there is less evaproation). carrot, onion, celery, minced venison, quickly fried to soften and seal, with garlic, add to slow pot with a dash of worcester sauce, wine, a can of chopped tomatoes and a jar of passata. |
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ffs Jim,life's too short!
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truly authentic spag bol sauce is simply minced beef and tomatoes, little if anything else, not even garlic!
my tip for improving such tomato based sauces is to mash up about 150grams of black pudding and mix it in |
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The black pudding must be killed in a trap though,never shot.
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Minced Venison???
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Deer oh deer.
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yeah, venison is far nicer when using mince. much healthier too. some people put off when I refer to it as "bambi bolognaise" though :-)
I find life is too short to stand and cook a spag bol, the slow cook version takes 15 mins in the morning, and looks after itself all day only to need serving with spaghetti in the evening. in all 20 mins. work smarter not harder imo. |
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a dash of worcester sauce
Mamma mia! :_| |
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Heston put Worcestershire sauce in his perfect spag bog recipe!
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100% on the worcester sauce. brings the meat flavours out lovely, which is more important if your aiming for a proper ragu texture.
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I taught Heston all he knows ;-)
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Marmite in both.
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Heston's a rotten cook too then!
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MARMITE?
Let's hope the Mayans are right. |
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Even better to make a chilli then splat loads of Tomato ketchup in - voila, spicy spag bol. I believe this is what they do in all the finest restaurants.
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reminds me of that "classic" gravy recipe which ignored stock cubes, but then said add a teaspoon of Soy Sauce.
Basically add some MSG to enhance the flavour. |
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Is soy sauce MSG?
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No but it has MSG in it. Stock cubes do as well I think.
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not all do. harder to find soy without than stock, but not that hard. bullion cubes are good, otherwise you can now easily buy liquid stock with nothing but stock in it from most supermarkets.
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Jim Hensen
Minced |
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Jim Hensen
Minced venison, bullion cubes, this thread was about good old fashioned "slap it in a pot" cooking not your f@cking poncey cordon blue cr@p. Why bother cooking at all i expect your serving of Spag Bol is half a teaspoon of sauce resting against 5 strands of pasta with a sprig of rocket to tease the eye on a 20" dia plate. P1ss Off. |
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I prefer Chilli Con Carne, particularly when you put it on some Corn ***** some cheese on top then put it back in the oven for a few minutes to make Nachos. Superb.
Spag Bol is super too though. |
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nothing wrong with worcester sauce.
nor salad cream imo. |
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As you like it lads no problem, but come on there's no need to ponce it up.
F@cking minced venison LMFAO. |
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yeah minced venison was a load of b.llox
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i think i prefer spag bol, because i prefer pasta (linguini preferably) to rice.
loads of fresh basil is the secret. other than that no fkin about. chopped onions and garlic and minced beef, tinned toms, basil, oregano, tom puree and a few other veg if u want simples |
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I recall from some autobiog years ago, the lazy sequence was stew, spag bol, goulash, chilli, curry and a few other bits in between. A week's worth of delight from the intial effort plus various spices etc subsequently.
I cook the best spag bol, stew or chilli you'll ever taste. Not so sure about the goulash or curry. Although probably. |
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I cook the best goulash and very best curry/curries :)
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I cook the best Chilli. My curries are out of this world.
I can't believe anyone would suggest a slow cooker for flavour. Slow cookers destroy the flavour. |
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never coooked a genuine proper bonza top notch curry house curry despite many attempts :(
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The one thing I cant do is cook a proper Keema nan and I love keema Nan
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Suspect need authentic ghee to make the breakthrough. The spice mixes are probably sold direct to the restaurants, by the Bombay mafia - on condition they never give them to the whities.
Probably need grubby pans also. |
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I grow all my own organic spices
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I grow all my own organic spices
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Two crops every year
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