Nice Roy, that looks very tasty:)
Btw, I meant to say that the ribs you made (last week?) looked *really* good!!:cool:
Marco.
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Nice Roy, that looks very tasty:)
Btw, I meant to say that the ribs you made (last week?) looked *really* good!!:cool:
Marco.
Thanks, it was nice and an easily prepared quick tea (I had a glut of eggs that needed using) & the ribs were great if maybe a little overdone?
Spag looked good, sometimes I just have pasta tossed in a good extra virgin oil and a little grated parmesan, another quick meal :)
Yeah, defo. Next time try replacing the EV olive oil for a generous knob of (best quality) butter, stir through, then simply grate some ground black pepper and fresh Parmesan on top:)
'Angel hair' spaghetti is particularly good for that purpose. This stuff (comes in little 'nests' and doesn't need much cooking): https://www.amazon.co.uk/Cecco-Capel...a-869434783620
Try using Continental-style butter, such as President (slightly salted), as it's lighter and generally less salty than British types. and which works better with pasta: https://www.ocado.com/products/presi...E&gclsrc=aw.ds
Marco.
Ah cool... I always thought it was a form of margarine, which I detest. Not sure I'd always want to have my butter infused with rapeseed oil, but I can see the attraction/convenience factor, with it always being instantly spreadable.
I'm old-fashioned, so prefer traditional 'blocks' of (unmolested) butter. I only have a little a day with breakfast, so the fat content isn't an issue:)
Marco.
Haddock fish fingers
https://live.staticflickr.com/65535/...446eac64_o.jpg
Brisket Chilli with Spanish Rice and guacamole.
https://uploads.tapatalk-cdn.com/202...f9d551b2ec.jpg
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