-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: If you were buying a TV today, which brand would you choose?
Ready, Steady, Cook...
- Thread starter DJ...
- Start date
-
- Tags
- cooking exciting food interesting
Hosehead
Executive Member
Oh, as big as the dots made by pressing a ballpoint pen on paper.
That'll be a tiny smile, then.
Hot_Chocolate
Expert Member
lol@ thread derail....
Hosehead
Executive Member
Exactly! Now all the OP has to do is wear a pair of magnifying glasses to complement the eating experience. The smile will look HUGE
Molecular gastronomy, indulges all the senses.
1. sight
2. hearing
3. smell
4. taste
5. touch
So we have so far, taste, sight, touch, and as for hearing I'm sure the OP can listen to Frosty the Snowman on his Ipod as he eats. it'll round off the experience.
blunomore
Honorary Master
UPDATE: I prepared the pasta with arrabiata sauce last night, as suggested by DJK.
To be honest, I did not follow his recipe, sourced another - slight different one - from the internet and it came out divine.
Thanks for introducing me to the concept of arrabiatta sauce. Will make it again soon.
To be honest, I did not follow his recipe, sourced another - slight different one - from the internet and it came out divine.
Thanks for introducing me to the concept of arrabiatta sauce. Will make it again soon.
I am Penguin
Executive Member
- Joined
- Jan 26, 2009
- Messages
- 7,712
- Reaction score
- 38
That's alot of cream, I'd suggest something creamy!
LOL didn't realise I put it in twice!
blunomore
Honorary Master
Is this soya?
Sounds more or less like you have alll the ingredients for macaroni & cheese with added mince and a nice creamy sauce on top. Just add cheese.
Last edited:
Yes it is soya. I have spaghetti type pasta so I want to make a sauce to put on it, don't really want to use cheese.
Grab a whole head of garlic and roast it in the oven.
Fry off the courgettes, and finely diced carrots in some olive oil,.
Turn the heat down and add the cream and herbs.
Season with salt and pepper and simmer on a very low heat.
Fry off this mince stuff if you really feel so inclined in whatever you choose (sorry I have no idea about Imana mince or what the hell you'd do with it). Maybe some tomato paste and the spices.
Cook the pasta halfway (not el dente, halfway) in heavily salted water (10g/litre IIRC is a good bet) and drain
Squeeze out the roasted garlic (entire head - roasting it removes the pungency) into the cream sauce and stir in thoroughly.
Season to taste again.
Combine the "mince", spaghetti and sauce, top with cheese and bake for about 15/20 minutes...
Serve...
Last edited:
Proper mac and cheese is made with a bechamel...
They taste light and fluffy, and a little like cheese and mustard...
They're awesome! Love these things and they're really quick to make. You can also start adding anything you like to them, onion, chilli, spring onions, garlic (rub the toast with a piece of raw garlic), bacon bits etc...
blunomore
Honorary Master
Never seen this powdered stuff you speak of. There is no alternative to a proper bechamel. Most people forget to infuse the milk first though. I infuse mine with a whole clove, black peppercorns, halved onion, carrot, celery and tiny piece of cinnamon - works really well. Just don't go overboard on the cinnamon and do not use the powdered stuff...
Nah, don't just "add that in". That stuff is raw and pungent. Fry it off on a really low heat in a little olive oil before using it. It will overpower the dish otherwise and leave you smelling of garlic for the next 2 days.
Cook it with the veg at first, just don't let it burn or it goes bitter. Drain 2 teaspoons of the liquid that the garlic is in, into the cream just before you start to simmer it. That should get a decent flavour without being overpowering...