Food

I would also avoid all own-brand pastas like the plague, slimy rubbish. Transferring a couple of ladles of precious starchy water to a sauce adds a moreish stickiness too

Saw the pizza pilgrims lads saying something about using dried chillies so they don't rot [citation needed]

Earlier, amidst that self-same chilli chit chat, @greenhell described his chilli oil process: http://www.lfgss.com/comments/12098815/

Thanks - totally missed that one, my mind was obviously blown having seen the pic of @Cazakstan 's collection of chilli sauce! I thought the 4 or 5 assorted jars in my fridge was a lot; i stand corrected

No basil, it'll taste like Dolmio... I cut the acidity of tinned tomatoes (must always be Italian!) with a teaspoon of sugar...

What @mands said, cook it very, very gently for a couple of hours... Best Napoli sauce ever... Make loads, keep it in the freezer...

got one of these bad boys bubbling away on the stove

beef pickled walnuts and guinness

roll on 4 hours

http://www.gastronomydomine.com/?p=493

also - chuck in a couple of anchovy fillets to your tomato sauce.

for tax reasons.

The oxtail I picked up in the Tramp's Buffet last week got the Jamaican treatment yesterday, simmered for three hours then left overnight to rest and suck up all those delicious gravy flavours...

Gonna cook it down a bit tonight 'til it gets gloopy then it's getting served with some spicy sauteed kale and plain rice... My nomz are going mad just thinking about it...

Roger.

As a side note, still using that Tortilla Espanola recipe you put on here a couple of years back, perfect every time! Girlfriend still laughs when I exclaim, "Don't burn the garlic, fucktards" when I start cooking it.

Can you post the Tortilla recipe again pls, thx.

I have an octopus to eat. Have in the past just boiled then grilled in pimentón, anyone have any other ideas?

I was looking for it too. @>>>>>> posted it in a not active "recipe sharing" thread.

http://www.lfgss.com/comments/6271393/

Looks rad. Will print.

EDIT: I have not mastered @ replying to TS. Sorry.

Rep. I can't UTFS in this new fangled forum because I'm thick.

takoyaki!

.

aye ya. not safe for vegetarians. :(

ah, sorry, hadn't thought about that.

Plunge into boiling water for 30-50mins depending on size, then... (pref after it's been frozen for at least 48hrs then well defrosted)

1. Cut into disks and serve with sea salt, hot parika and olive oil... Or...
   
2. Baste with olive oil, season with sea salt and a little paprika then put on flaming barbecue and grill 'til just charred...
   
   

I ate #2 at O Cantinho on Saturday, they've changed chefs and it was better than it's ever been before...

Just took Mrs @>>>>>>, my sister and her two kids out to O Cantinho for lunch... I had the grilled seabreem, it was delicious... Two glasses of vinho verde and I'm a bit pizzled... Good times... Peanut butter on toast for dinner...

I've just found out what "Shirako" is... * Sh udder *

googles it... #would

Ugh, russian pickled herring milt!

Is there one single thing in Russian cuisine which is edible?

I woke up this morning to some birthday presents from my girlfriend, which included amongst others a whole serano ham. If I manage to keep it out of reach of our cat, what interesting recepies would anyone recommend other than eating all of it at one sitting?

@NurseHolliday this is a good recipe http://www.thelondoner.me/2014/08/slutty-no-carb-pasta.html

having it with courgette is great but the sauce is really easy for pasta as well.

Nigella does a really nice salad with figs.

Nigel slater has one with green chillies and borlotti beans (or some sort of bean) which is a cracker