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Thread: OK, What's For Lunch or Tea Today?

  1. #5791
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 59,144
    I'm Grant.

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    I like goulash
    Regards,
    Grant .... ؠ

    I've said it before and I'll say it again: democracy simply-doesn't-work
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  2. #5792
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 90,015
    I'm AudioAl'sArbiterForPISHANTO.

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    You'd have loved it, then! The right paprika (hot and smoky) makes all the difference

    Marco.

  3. #5793
    Join Date: Jan 2013

    Location: Bristol

    Posts: 5,815
    I'm Justin.

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    Now your talking. Love a good goulash.

    Hungarian Goulash soup is my fave variant.

    Had this. Brown miso and soy broth with smoked mackeral, Pak choi etc.

    It is about 50% better with buckwheat soba noodles which I thought I had some left. Didn't so used egg. Still brill.

  4. #5794
    Join Date: Jan 2013

    Location: Bristol

    Posts: 5,815
    I'm Justin.

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    Now that totally hit the spot.

    I am sure that was a lot better than my last Pieminister.

  5. #5795
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 993
    I'm Tony.

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    Orecchiette con sugo di pomodoro e ricotta forte.

    A real taste of Puglia going on tonight curtesy of the tongue-numbingly great Ricotta Forte sent over by my sister.




    Sent from my iPhone using Tapatalk
    A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.

  6. #5796
    Join Date: Nov 2011

    Location: Harold Hill, Romford, Essex

    Posts: 6,582
    I'm tired.

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    1st night in Barbados, on the menu (amongst other stuff) jerk pork (matron), honey roasted sweet potatoes, some amazing slaw & salads, rice & peas & a lamb curry. Should have tried the salt fish, maybe when itís on again.

  7. #5797
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 90,015
    I'm AudioAl'sArbiterForPISHANTO.

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    You know the script, daftee, pics or it didn't happen!

    Marco.

  8. #5798
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 90,015
    I'm AudioAl'sArbiterForPISHANTO.

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    Pasta sauce looks top-notch, Tony! How long was that cooking/reducing down for? Judging by the edges of the pan - quite a while!

    Good choice of pasta shape, too - holds the sauce really well

    Marco.

  9. #5799
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 993
    I'm Tony.

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    Quote Originally Posted by Marco View Post
    Pasta sauce looks top-notch, Tony! How long was that cooking/reducing down for? Judging by the edges of the pan - quite a while!

    Good choice of pasta shape, too - holds the sauce really well

    Marco.
    Surprisingly short really (about 30 mins), as I used the big saute pan, so I expect the wide surface area helps it reduce quicker. Also, adding a heaped teaspoon of the ricotta forte just lifts everything, giving that unique tangy but comforting flavour. Had to be the Orecchiette really, to complete the homage to the Salento region. :-)
    A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.

  10. #5800
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 993
    I'm Tony.

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    Quote Originally Posted by User211 View Post
    Now that totally hit the spot.

    I am sure that was a lot better than my last Pieminister.
    This! (and Marco's goulash) are my idea of real comfort food! :-)
    A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.

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