Cooking with Jonny69: Real pasta sauce ***WORLD EXCLUSIVE*** with pics - Page 5

Belmit · 11-05-2007, 21:19

Wryel · 11-05-2007, 21:41

Quote:

Originally Posted by Fayshun

When you cook tomatoes, try adding a bit or sugar, it really brings out the tomatoiness.

I always do this with pasta sauces, no more than a teaspoon.

lostkat · 11-05-2007, 23:10

Damn, I made chicken parcels with ham & spinach tonight with mushrooms in white wine. I used the meat hammer and cocktail sticks and everything. Should have taken pics and done a thread. Bloody gorgeous it was too and tres healthy.

I love cooking! Maybe when we get a dining room table we can invite some BD'ers round for food. No fussy buggers allowed mind you, they drive me crazy!!

I really enjoy reading peoples' cooking threads, so thanks all for posting them. Johnny, I generally make that as a base and sling a load of vegetables in (corgettes, mushrooms, peppers, onion etc.) for good measure. Sometimes crisp up some bacon and chuck it in too as it adds loads of flavour. Tomato puree is also a good addition if you want it a bit more tomatoey. I concur with the sugar too. I always add it to my spag bol

leowyatt · 11-05-2007, 23:11

Quote:

Originally Posted by DRZ

A very excellent idea! A "recipie archive" forum full of cleaned-up threads (or just the OP with the recipie) would be great, but of course would be up to the mods to create and maintain...

have you voted in Dym's thread then??

Dr. Z · 12-05-2007, 00:06

Quote:

Originally Posted by Leowyatt

have you voted in Dym's thread then??

I hadnt, because at the time of posting that, Dym hadnt had his thought yet

I have now though

Will · 12-05-2007, 00:09

The problem is I don't "do" recipes...

I just can't get them right - I improvise a lot and just make it up as I go along - I just don't believe them or disagree with them

I'm too stubborn

Dr. Z · 12-05-2007, 02:06

Quote:

Originally Posted by Le Hoff

The problem is I don't "do" recipes...

I just can't get them right - I improvise a lot and just make it up as I go along - I just don't believe them or disagree with them

I'm too stubborn

Maybe recipies is the wrong descriptor

I am like you - I find it annoying to follow a prescribed set of instructions to arrive at a final result, but there are always little tricks and nuances that you can pick up by observing someone elses cooking - ESPECIALLY when it comes to sauces, salads/finishing touches to accompany a meal and presentation.

Perhaps rather than a recipie subforum it could be a "culinary inspiration" subforum

Personally, I wouldnt mind someone with a bit more of an idea than me suggesting wines when I throw up some meal ideas. My tastes span to the softer reds and champagnes of all manners, but my tastes in the areas of white and rose wines are lacking - partially because I dont really seem to like white wine and usually I dont find it gels with my food well - but considering the amount of light italian type food that I eat, its a pretty shonky standpoint!

semi-pro waster · 12-05-2007, 03:21

Quote:

Originally Posted by Le Hoff

The problem is I don't "do" recipes...

I just can't get them right - I improvise a lot and just make it up as I go along - I just don't believe them or disagree with them

I'm too stubborn

You call it stubborn, I just call it a failure to follow a simple receipe.

As I've said though I'm the same, I just start making it up as I go along after a while but as long as it turns out ok it is all good.

I can understand what DRZ means about lack of cooking facilities though, I've always had flatmates who don't leave dishes clean for longer than a day so it is difficult to try and make a dish before everything gets manky again.

lostkat · 12-05-2007, 06:24

Well I'm not ashamed to admit that I do like recipes, especially at the moment whilst I'm trying to control the amount of calories/fat I eat without actually counting every last one off packets etc., however this doesn't mean that I'm incapable of cooking something concocted from my own brain. I find that cookery books inspire me when I'm not sure what I fancy, although I'm quite happy to throw things together and see what happens. Cookery books combined with years of helping Mum (who is a fantastic cook) have really helped expand my knowledge. I'd like to get more confident in that way with indian food though. I've done a few bits out of cookery books which were absolutely gorgeous and I want to get to a point when I know what indian spices etc. taste good together.

I find that having my own kitchen and equipment around me also makes a massive difference. I do a lot more cooking now than I ever did at Uni or when I was with my parents. I cooked for myself at Uni, but it was generally just studenty type things - pasta and whatever sauce I fancied making, or stir fry etc. When I left Uni I started accumulating lots of cooking items and storing them away. Consequently, when I moved in here, I had just all the kitchen bits I wanted and I really enjoy cooking with them

It's a scruffy old kitchen, but it's MINE and I love it. Can't wait until we can afford a new one and I get my new oven/hob

Davey_Pitch · 12-05-2007, 12:03

Quote:

Originally Posted by lostkat

I love cooking! Maybe when we get a dining room table we can invite some BD'ers round for food. No fussy buggers allowed mind you, they drive me crazy!!

But I thought you liked me

11-05-2007, 21:19	#41
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	Well I've done some of the hard work... http://www.boat-drinks.co.uk/showthread.php?t=4215 http://www.boat-drinks.co.uk/showthread.php?t=4035 http://www.boat-drinks.co.uk/showthread.php?t=3965 http://www.boat-drinks.co.uk/showthread.php?t=3967 http://www.boat-drinks.co.uk/showthread.php?t=3806 http://www.boat-drinks.co.uk/showthread.php?t=3713 http://www.boat-drinks.co.uk/showthread.php?t=3774 http://www.boat-drinks.co.uk/showthread.php?t=3251 http://www.boat-drinks.co.uk/showthread.php?t=3182 http://www.boat-drinks.co.uk/showthread.php?t=3094 http://www.boat-drinks.co.uk/showthread.php?t=3005 http://www.boat-drinks.co.uk/showthread.php?t=1158 __________________

11-05-2007, 23:10	#43
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Damn, I made chicken parcels with ham & spinach tonight with mushrooms in white wine. I used the meat hammer and cocktail sticks and everything. Should have taken pics and done a thread. Bloody gorgeous it was too and tres healthy. I love cooking! Maybe when we get a dining room table we can invite some BD'ers round for food. No fussy buggers allowed mind you, they drive me crazy!! I really enjoy reading peoples' cooking threads, so thanks all for posting them. Johnny, I generally make that as a base and sling a load of vegetables in (corgettes, mushrooms, peppers, onion etc.) for good measure. Sometimes crisp up some bacon and chuck it in too as it adds loads of flavour. Tomato puree is also a good addition if you want it a bit more tomatoey. I concur with the sugar too. I always add it to my spag bol __________________ Oooooh Cecil, what have you done?

12-05-2007, 00:09	#46
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	The problem is I don't "do" recipes... I just can't get them right - I improvise a lot and just make it up as I go along - I just don't believe them or disagree with them I'm too stubborn __________________ *No No!*

12-05-2007, 06:24	#49
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Well I'm not ashamed to admit that I do like recipes, especially at the moment whilst I'm trying to control the amount of calories/fat I eat without actually counting every last one off packets etc., however this doesn't mean that I'm incapable of cooking something concocted from my own brain. I find that cookery books inspire me when I'm not sure what I fancy, although I'm quite happy to throw things together and see what happens. Cookery books combined with years of helping Mum (who is a fantastic cook) have really helped expand my knowledge. I'd like to get more confident in that way with indian food though. I've done a few bits out of cookery books which were absolutely gorgeous and I want to get to a point when I know what indian spices etc. taste good together. I find that having my own kitchen and equipment around me also makes a massive difference. I do a lot more cooking now than I ever did at Uni or when I was with my parents. I cooked for myself at Uni, but it was generally just studenty type things - pasta and whatever sauce I fancied making, or stir fry etc. When I left Uni I started accumulating lots of cooking items and storing them away. Consequently, when I moved in here, I had just all the kitchen bits I wanted and I really enjoy cooking with them It's a scruffy old kitchen, but it's MINE and I love it. Can't wait until we can afford a new one and I get my new oven/hob __________________ Oooooh Cecil, what have you done?

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