There's science mate. You need a wider pasta to absorb your sauce.
There's science mate. You need a wider pasta to absorb your sauce.
Not sure where Giggles stands on this, but fresh pasta over dried is an improvement worth paying for.
Think it depends on the shape.
Which ever shape you want Guernsey, pay attention.
I am on team 'shape matters' on this one.
I have my bolognese with sticky rice.
I'd normally eat the twisty ones now because they're easy to drain. You can get too much water held over in the shells or tubes.
BuT YOu nEEd ThE StARchY wAteR FOr tHE SAucE!
I've spent fucking years trying to make a good cacio e pepe like that and it's a load of balls. These days I just chuck the parmesan straight on and mix it in. Best way to eat spaghetti, that, as it happens. If you have a more substantial sauce you need one of the holding shapes. Conchiglie a favourite.
Farfalle is the worst shape, what's the point of that lads. Might as well make them in the shape of a dung beetle.
It does seem a uniquely bad design as the bit in the middle takes about 5 times as long to cook as the bit at the edge.
The Romans will be seething at me but the trick for me with cacio e pepe is butter.
Nah how has this snuck through. What the FUCK.Originally Posted by Foe
Geezer takes a lettuce to the cinema, this is small time weird shit in comparison.
I mean I've done that when I've ran out of pasta or something but would never wilfully choose it. Can you confirm which it is, Foe?
Have you lot been to the north of Scotland? Different world up there, bolognese with rice is the tip of the iceberg, so to speak.
I'm in Edinburgh for the week, though probably too middle class and English to do any field research on weird carb choices.
Last time I was in Forres - could be the last time ever, actually - I was given a dish named 'Deep fried haggis balls with fruit mayonnaise'. Quite nice, as these things go. I never did find out what sort of fruit was in the mayonnaise. It's possible that they don't even know there are different fruits available.
It's all just whatever fruit they find (ripe, unripe or gone off) that is mulched up into a paste.
Or it's secretly meat.
Haggis balls are peak starter, and sticky rice with bolognese was done to begin with out of necessity due to lack of available pasta, but now done out of choice.
I really like sticky rice…
That's chilli con carne, mate.
More like a shite Pad Kra Pao.
Friend of mine has his bolognese with chips. I mocked him for it, but it wasn't bad.
That was a staple in my Uni days. As was Chilli con Carne and chips (sorry Pepe).
Tinned steak on a bed of chips.
Tinned steak?
I hope that's a typo of some sort.
Cheeky tin of Felix.
This would be superb. Totally into this.
It's all good, chilli con carne isn't Mexican.
Wikipedia calls you a big fat liar.
https://en.wikipedia.org/wiki/Chili_con_carne
"Chili" is not a word in Spanish. "Carne con Chile" is way too generic a thing to consider it anything like what currently is called "chili." Like saying "meat with sauce." Bolognese would qualify.
Speaking of, this is the specialty of the place I live in now:
I was always taught it was carne con tomate, but they taught me a lot of complete balls in Spanish, or at least stuff that applies in Spain only.
I'm sure modern day chili is based on something that people ate in Mexico, but no one will serve you that shit over there. Or at least they didn't 15 years ago. They probably do now because anything from US = good.
I thought it was Texan.
Thank you for not saying "TexMex".
Cincinnati.Speaking of, this is the specialty of the place I live in now:
Skyline Chilli intrigues and disgusts me.
Don’t know how the Americans dare slag off our cuisine.
They genuinely think theirs is amazing. Beef and cheese, baby.
I still haven't grown the courage to try. My new boss even took me out for lunch my first day here and offered that as an option. I opted for the local Greek restaurant instead.
Is that spiralized cheese? I thought it might have been some sort of super thin fried potato, which would be better.
I quite like a lot of the mad eccentricities of 'American Food' although I'm not sure it's survivable in the long term.
It's cheese.
You can also get the chilli and cheese on spaghetti too!
Indeed you can. And now you can apparently get ice cream flavored after it.
Here I am pearl clutching over butter in a squeezy bottle.
Nothing is better than American BBQ.
Depends on how much sugar they choose to add.
I prefer my chili and cheese on fettuccine.
More appreciation for chips. They go with any dish. Show me a main meal theu wouldn't go with and I'll show you a liar.
Got a friend up in Cincinnati who was born and raised there. Loves Skyline. Another friend moved there for work. Hates it and says it’s shit.
They must indoctrinate them from a young age to think it’s good.
However a chili cheese hotdog (with not skyline) is good
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