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    #706
    Originally posted by Red_Polo View Post
    I've never heard of people using mustard in Bolognese. Not sure I understand how it would work well, either.
    just a small amount to enhance the flavour, but not so you can actually tell it's there - many people put chilli in, but again too much ruins it for me and makes it more suitable to go with meatballs.

    I also use red onions and simmer it for hours so it is avery intense flavour.

    Has NY waffled on about some obscure italian sausage yet? I suspect he makes them up.

    I bought a small whole Milano salami a few days ago and have yet to work out how to eat it - it looks rather tough and inedible...

    Comment

      #707
      Ears burning, eh?
      .
      Suppose you have a physicist and a sociologist standing at the side of a field, observing a set of events unfolding on the field. The physicist does [describes] it using the terminology of mass and velocity and frequency of radiation and the rest. And the sociologist does it by describing it as a rugby match.



      May the Lord bless this post.

      Comment

        #708
        Only place I ever see proper Italian sausages is some expensive as **** butcher in Hampstead. Might check out that Cally Rd place next time I'm nearby
        Like blood on iron

        Comment

          #709
          Originally posted by Helios Creed View Post
          just a small amount to enhance the flavour, but not so you can actually tell it's there - many people put chilli in, but again too much ruins it for me and makes it more suitable to go with meatballs.

          I also use red onions and simmer it for hours so it is avery intense flavour.

          Has NY waffled on about some obscure italian sausage yet? I suspect he makes them up.

          I bought a small whole Milano salami a few days ago and have yet to work out how to eat it - it looks rather tough and inedible...


          Have to say I never add any heat to my bolognese. Maybe I should give it a go.

          Anyone tried with peperoncini?
          Like blood on iron

          Comment

            #710
            Originally posted by Red_Polo View Post
            Only place I ever see proper Italian sausages is some expensive as **** butcher in Hampstead. Might check out that Cally Rd place next time I'm nearby
            It's really good value. And the Parmigiano Reggiano is amazing.
            .
            Suppose you have a physicist and a sociologist standing at the side of a field, observing a set of events unfolding on the field. The physicist does [describes] it using the terminology of mass and velocity and frequency of radiation and the rest. And the sociologist does it by describing it as a rugby match.



            May the Lord bless this post.

            Comment

              #711
              ****, I'm starving now

              Seeing as this is the exercise thread - has anyone completed the 100 pushups / 200 sit ups? Thinking about getting back on that having gone into full laze during week 4 last time

              Pondering a 50k run next year.
              Like blood on iron

              Comment

                #712
                Originally posted by Red_Polo View Post


                Have to say I never add any heat to my bolognese. Maybe I should give it a go.

                Anyone tried with peperoncini?
                Nope.

                Peperonicino, mustard...it might be ragù but not alla bolognese.
                .
                Suppose you have a physicist and a sociologist standing at the side of a field, observing a set of events unfolding on the field. The physicist does [describes] it using the terminology of mass and velocity and frequency of radiation and the rest. And the sociologist does it by describing it as a rugby match.



                May the Lord bless this post.

                Comment

                  #713
                  Well, if it's authentic that you want you get a very different bolognese to the one we know today. A pretty disgusting one too IMO Too much milk. Bleh.
                  Like blood on iron

                  Comment

                    #714
                    Sure. At some point though it mutates from a modern twist on a classic recipe to something different.

                    Like f*cking Colman's for frig's sakes!!! Anyhoo...

                    Only kidding Sun Belief, whatever floats your gravy.
                    .
                    Suppose you have a physicist and a sociologist standing at the side of a field, observing a set of events unfolding on the field. The physicist does [describes] it using the terminology of mass and velocity and frequency of radiation and the rest. And the sociologist does it by describing it as a rugby match.



                    May the Lord bless this post.

                    Comment

                      #715
                      Originally posted by Red_Polo View Post


                      Have to say I never add any heat to my bolognese. Maybe I should give it a go.

                      Anyone tried with peperoncini?
                      that's why I don't use chilli any more -too distinctively spicy for me - the mustard just enhances the flavour - doesn't really add a new one or give it any heat - just adds to the umami - as does adding bacon etc

                      Comment

                        #716
                        Originally posted by Neil Young View Post
                        Sure. At some point though it mutates from a modern twist on a classic recipe to something different.

                        Like f*cking Colman's for frig's sakes!!! Anyhoo...

                        Only kidding Sun Belief, whatever floats your gravy.
                        one day I'm going to feed my version and when you say it is delicious, I will spring my surprise on you!

                        Oh, damn.

                        Comment

                          #717


                          Looking forward to it.
                          .
                          Suppose you have a physicist and a sociologist standing at the side of a field, observing a set of events unfolding on the field. The physicist does [describes] it using the terminology of mass and velocity and frequency of radiation and the rest. And the sociologist does it by describing it as a rugby match.



                          May the Lord bless this post.

                          Comment

                            #718
                            Originally posted by Neil Young View Post
                            Ears burning, eh?
                            Who put mustard in my headphones?

                            Comment

                              #719
                              Originally posted by Red_Polo View Post
                              ****, I'm starving now

                              Seeing as this is the exercise thread - has anyone completed the 100 pushups / 200 sit ups? Thinking about getting back on that having gone into full laze during week 4 last time

                              Pondering a 50k run next year.

                              I did the 100 pushups/200 situps and the squat one. It worked for me when I did them every day e.g. Day 1 - Monday and Tuesday, Day 2 - Wednesday and Thursday, Day 3 - Friday and Saturday, REST - Sunday.

                              Haven't done it for a month now due to lack of energy. Must get back into it.

                              Comment

                                #720
                                Originally posted by Helios Creed View Post
                                Who put mustard in my headphones?
                                .
                                Suppose you have a physicist and a sociologist standing at the side of a field, observing a set of events unfolding on the field. The physicist does [describes] it using the terminology of mass and velocity and frequency of radiation and the rest. And the sociologist does it by describing it as a rugby match.



                                May the Lord bless this post.

                                Comment

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