The Best / Worst thing I've ever eaten
Pinckas Ben Nochkan says: Tell us tales of student kitchen disasters and stories of dining decadence. B3ta Mods say: "Minge" does not a funny answer make
( , Thu 26 May 2011, 14:09)
Pinckas Ben Nochkan says: Tell us tales of student kitchen disasters and stories of dining decadence. B3ta Mods say: "Minge" does not a funny answer make
( , Thu 26 May 2011, 14:09)
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Flour
Will do.
Don't put oil in your water, either. It's a waste.
I found your own pasta even when it's "ok" is as good, if not better than the shop stuff. Definitely well worth putting the practice in. You can freeze the dough, too.
( , Wed 1 Jun 2011, 17:10, 1 reply)
Will do.
Don't put oil in your water, either. It's a waste.
I found your own pasta even when it's "ok" is as good, if not better than the shop stuff. Definitely well worth putting the practice in. You can freeze the dough, too.
( , Wed 1 Jun 2011, 17:10, 1 reply)
Just
had it with a sun-dried tomato sauce, very nice. Might have benefited from another minute in the pan as it was on the firm side of al dente.
And there's some left for me and the missus to have tomorrow. Creamy mushroom and ham sauce tomorrow - with a pitta bread to mop up.
( , Wed 1 Jun 2011, 18:34, closed)
had it with a sun-dried tomato sauce, very nice. Might have benefited from another minute in the pan as it was on the firm side of al dente.
And there's some left for me and the missus to have tomorrow. Creamy mushroom and ham sauce tomorrow - with a pitta bread to mop up.
( , Wed 1 Jun 2011, 18:34, closed)
Sounds nom-worthy.
As long as you made the "worth persevering" category then it's all good. :)
If you didn't cook it all in one go then your pasta will go grey and a bit manky in the fridge.
( , Wed 1 Jun 2011, 20:19, closed)
As long as you made the "worth persevering" category then it's all good. :)
If you didn't cook it all in one go then your pasta will go grey and a bit manky in the fridge.
( , Wed 1 Jun 2011, 20:19, closed)
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