My Spag Bol trick - Genius

I have *****with both and have never been able to tell the diff.

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)

Gordon Ramsey is SEETHING

Loads of chopped garlic as well

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.

ffs Jim,life's too short!

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

The black pudding must be killed in a trap though,never shot.

Minced Venison???

Deer oh deer.

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.

a dash of worcester sauce

Mamma mia! :_|

Heston put Worcestershire sauce in his perfect spag bog recipe!

100% on the worcester sauce. brings the meat flavours out lovely, which is more important if your aiming for a proper ragu texture.

I taught Heston all he knows ;-)

Marmite in both.

Heston's a rotten cook too then!

MARMITE?

Let's hope the Mayans are right.

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.

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.

Is soy sauce MSG?

No but it has MSG in it. Stock cubes do as well I think.

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.

Jim Hensen

Minced

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.

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.

nothing wrong with worcester sauce.

nor salad cream imo.

As you like it lads no problem, but come on there's no need to ponce it up.
F@cking minced venison LMFAO.

yeah minced venison was a load of b.llox

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

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.

I cook the best goulash and very best curry/curries :)

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.

never coooked a genuine proper bonza top notch curry house curry despite many attempts :(

The one thing I cant do is cook a proper Keema nan and I love keema Nan

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.

I grow all my own organic spices

I grow all my own organic spices

Two crops every year

Spices and herbs are intrinsically satisfying. Life would be dull without them.

not sure you're rightabout the ghee bodil. i suspect curry houses just use veg. oil. I'm afraid to say that i suspect a major reason why curry house curries taste so good is because they do use loads and loads of oil. i've cooked decent curries, but nothing qite like a proper curry house curry.

Ghee is vital

JUGADOR MEJOR 13 Nov 22:50


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.


:^0

I think you missed the point Juga. it is throw it in a pot and do not much else, this is the joy of slowpot cooking. buying the right ingredients is no extra effort, just knowledge. enjoy your dinner, but remember you are what you eat, literally.

In truth, most of you would take it up the ass to feed on my cooking. Fortunately for all, that's not an option.

lol

Whats the weather like Bodil?

JUGADOR MEJOR 13 Nov 22:50


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.


to be fair, that was a very funny post.

I'll go and look.

Thanks. I need to know

I am offended at the 20" plate. everyone knows it is 18" for meat dishes.

Windy but dry. The worst yet to come - so they say. Has rained a lot.

I have a tree in my garden that worries me when its windy. It creaks like a joke tree creaking.

It will outlive you dobbo. Unless you cut it down, of course.

Jim Hensen 13 Nov 23:56
I think you missed the point Juga. it is throw it in a pot and do not much else, this is the joy of slowpot cooking. buying the right ingredients is no extra effort, just knowledge. enjoy your dinner, but remember you are what you eat, literally.

If that is true you must be a tiny wild stag with a bullion cube rammed up your ar5e

Nothing to add.