I made a pasta bake, I'll have half of it today and half of it tomo.
And I've made some of my amazing garlic bread to go with it, bake at home bread rolls are AMAZING.
( G/PP 💩💩💩💩💩&#128, Tue 17 Apr 2012, 20:12, 1 reply, 12 years ago)

We made spag bol but it turned out to be lamb instead of beef but it was okay
and I just had a little chocolate and toffee egg only I've got a cold and I feel a bit shit so I'm probably not gonna do any painting tonight.
(Bazongaloid, Tue 17 Apr 2012, 20:28, Reply)

Sounds good to me, apparently a good trick to bol is to plonk in some chicken livers. I fucking love chicken livers, they sale them at nandos.
Take it easy dude, it ain't like you got deadlines.
( G/PP 💩💩💩💩💩&#128, Tue 17 Apr 2012, 20:41, Reply)

I diced some beef that needed to be used into a bol the other week.
It was fucking awesome.
( Davros' Granddad a voice of calm reason in a world of spastics., Tue 17 Apr 2012, 20:47, Reply)

0o0oh, I ain't heard of that, is that on top of mince or instead?
I was watching Jamie cook it once, spag bol is a british dish, and he said back in they day the average italian house wouldn't have a mincer but the dish is centuries old, so they would have it in a ragu form.
( G/PP 💩💩💩💩💩&#128, Tue 17 Apr 2012, 20:51, Reply)

On top of.
Although I once saw Heston Bloominheck do a chilli made entirely of finely diced beef, which is what gave me the inspiration. He let his cook on a low heat for 24 hours; I left mine for 3 which I found to be more than adequate.
( Davros' Granddad a voice of calm reason in a world of spastics., Tue 17 Apr 2012, 20:53, Reply)

I've done similar with chunks of beef.
big lumps of brisket work well, given about 3 hours of low cooking.
( Vipros. clever got me this far, then tricky got me in, Tue 17 Apr 2012, 20:54, Reply)