list all the ingredients in a spaghetti bolognese

Message Bookmarked

Bookmark Removed

1. Spaghetti - dry or fresh. I'll go dry. Fresh is nice but expensive and overrated.

― dog latin (dog latin), Tuesday, 11 April 2006 08:44 (eighteen years ago) link

2. Olive Oil - not extra virgin as this will complicate the taste.

― dog latin (dog latin), Tuesday, 11 April 2006 08:44 (eighteen years ago) link

3. Mince - Extra lean or it'll end up too greazy.

― dog latin (dog latin), Tuesday, 11 April 2006 08:45 (eighteen years ago) link

4. A large onion - chopped

― dog latin (dog latin), Tuesday, 11 April 2006 08:46 (eighteen years ago) link

Nice and smelly garlics

― Captain Smash (Captain Smash), Tuesday, 11 April 2006 08:46 (eighteen years ago) link

5. Water - boiling of course!

(dumbass)

― dog latin (dog latin), Tuesday, 11 April 2006 08:47 (eighteen years ago) link

Shut-up man.

― Tevin, Tuesday, 11 April 2006 08:47 (eighteen years ago) link

6. yes captain smash, garlic - crushed to bits!

― dog latin (dog latin), Tuesday, 11 April 2006 08:48 (eighteen years ago) link

7.lots of peppers

― sates, Tuesday, 11 April 2006 08:48 (eighteen years ago) link

8. mushrooms

― dog latin (dog latin), Tuesday, 11 April 2006 08:48 (eighteen years ago) link

nasssty mince
quorn or aubergines!
cinnamon, tomarts, pinch sugar for sauce.

― ginweasel, Tuesday, 11 April 2006 08:48 (eighteen years ago) link

9. carrot

― dog latin (dog latin), Tuesday, 11 April 2006 08:49 (eighteen years ago) link

gin, your post is null and void because you didn't number your answers. please repost.

― dog latin (dog latin), Tuesday, 11 April 2006 08:49 (eighteen years ago) link

10. Marjoram

― dog latin (dog latin), Tuesday, 11 April 2006 08:50 (eighteen years ago) link

11. cheese of the individuals choosing, for a lovely topping!

― clocko diko (honesttoafault), Tuesday, 11 April 2006 08:50 (eighteen years ago) link

12. or Oregano

Clocko, please list specific items. If there is more than one cheese to choose from, list all the cheeses. eg.

13. Cheddar (Grated)
14. Parmesan (also grated)

― dog latin (dog latin), Tuesday, 11 April 2006 08:52 (eighteen years ago) link

I TAKE THIS LIST VERY SERIUOSLY HAV YOU NOTICEEDQ!!Q!!

― dog latin (dog latin), Tuesday, 11 April 2006 08:53 (eighteen years ago) link

15. Red wine

― dog latin (dog latin), Tuesday, 11 April 2006 08:53 (eighteen years ago) link

16. an Oxo cube

― dog latin (dog latin), Tuesday, 11 April 2006 08:53 (eighteen years ago) link

17. Tin of plum tomatoes

― dog latin (dog latin), Tuesday, 11 April 2006 08:54 (eighteen years ago) link

18. tomato paste

― dog latin (dog latin), Tuesday, 11 April 2006 08:55 (eighteen years ago) link

sieg heil
18. cinnamon
19. sun dried tomatoe puree
20. aubergines and quorn
21. leave out the oxo cube that is the rankest thing i have ever heard

― ginweasel, Tuesday, 11 April 2006 08:57 (eighteen years ago) link

it's the most important thing in the book. you have to crumble it in.

oooh, crumble crumble... ooh..

― dog latin (dog latin), Tuesday, 11 April 2006 09:06 (eighteen years ago) link

No no no.
Anyone would think you had grown up in the 1940s
Do you like egg powder also?

― ginweasel, Tuesday, 11 April 2006 09:08 (eighteen years ago) link

bloody hell latin, i did say the cheese was down to the individuals choice. i prefer bog standard cheddar, parmesan is too cheesy for me. but i know the majority prefers parmesan.

― clocko diko (honesttoafault), Tuesday, 11 April 2006 09:10 (eighteen years ago) link

I agree with Gin on the quorn mince and no OXO!

― kelloggs, Tuesday, 11 April 2006 09:14 (eighteen years ago) link

quorn mince is the fucking devil. and i'm not talking about satan either. in fact all vergetarian mince defies the very meaning of MINCE! i'd rather starve.

― clocko diko (honesttoafault), Tuesday, 11 April 2006 09:16 (eighteen years ago) link

please understand this is an extensive list, not a recipe so we have to add as many things possible.

which reminds me:

22. Lea and Perrins Worcestershirer Sauce.

― dog latin (dog latin), Tuesday, 11 April 2006 09:16 (eighteen years ago) link

oxo saves the day, so easy. i mean yeah, it's basically a cube of flavouring but it works!

― sates, Tuesday, 11 April 2006 09:17 (eighteen years ago) link

there is room for both fake-assed Quorn mince and real live meat for real life men. But you have to add and number them or they don't count/

― dog latin (dog latin), Tuesday, 11 April 2006 09:17 (eighteen years ago) link

23. fresh, chopped chilis (red or/and green)

― dog latin (dog latin), Tuesday, 11 April 2006 09:18 (eighteen years ago) link

23. splash of balsamic vinegar

― Abacus, Tuesday, 11 April 2006 09:18 (eighteen years ago) link

24. Tabasco sauce (or a chili sauce of your choice)

― dog latin (dog latin), Tuesday, 11 April 2006 09:18 (eighteen years ago) link

liking the vinegar flex, abacus - I'll give it a try!

― dog latin (dog latin), Tuesday, 11 April 2006 09:19 (eighteen years ago) link

that's it I'm stopping posting at 11:30 for a while so I don't spend all day on this site again.
Anyone'd think I don't have anything better to do with my day, it's alright for you lot, you're working.

― satan, Tuesday, 11 April 2006 09:20 (eighteen years ago) link

cinammon is a good call too. i've seen some rather unorthodox recipes that use only parsley as a herb, so yes

26. Parsley

(it's 26 because number 18 got doned twice)

― dog latin (dog latin), Tuesday, 11 April 2006 09:21 (eighteen years ago) link

27 fresh basil to garnish and generally eat while cooking

― ginweasel, Tuesday, 11 April 2006 09:26 (eighteen years ago) link

shut up satan, you love this site, you love talking to all the workshy, safe in the knowledge you have no work. lucky cunt.

― clocko diko (honesttoafault), Tuesday, 11 April 2006 09:42 (eighteen years ago) link

28 (i know its already beeen listed but its slightly different) add parmasan cheese to sauce whilst heating

― Abacus, Tuesday, 11 April 2006 09:43 (eighteen years ago) link

Sates, who the hell puts capsicum peppers in Bologners?...on the verge of chilli con carne there mate, you fool...

Chuck, I can give you a steadfast recipe if you so require, that will get even the selkyest of felines clawing at your door...(not your backdoor)

Honky

― Dixie, Tuesday, 11 April 2006 09:43 (eighteen years ago) link

good emphasis on fresh ginweasel, nice one. you have to cook dried basil for ages or it doesn't do jack shit.

Abacus - good call!

wack it up, Honky

― dog latin (dog latin), Tuesday, 11 April 2006 09:45 (eighteen years ago) link

Ideally should be plucked from still living plant.
Liking the extra lard factor of 28, abacus. Veggie parmesan should be specified, as bits of calf stomach lining may offend.

― ginweasel, Tuesday, 11 April 2006 09:49 (eighteen years ago) link

Of course veggie. sorry just took that as a given.

― Abacus, Tuesday, 11 April 2006 09:52 (eighteen years ago) link

COOKIES!

― Captain Smash (Captain Smash), Tuesday, 11 April 2006 09:55 (eighteen years ago) link

Ey, nice!
If only the rest of the world were that perspicacious, I wouldn't have to forbear parmesan in restaurants. oi moi.

― ginweasel, Tuesday, 11 April 2006 09:56 (eighteen years ago) link

Carrots we all eat em and vomit them!

― Captain Smash (Captain Smash), Tuesday, 11 April 2006 10:01 (eighteen years ago) link

29. One pack of Barrat's Refreshers.

ihttp://www.soulsailor.co.uk/Images/refreshers.jpg

― Tev, Tuesday, 11 April 2006 10:06 (eighteen years ago) link

30. Another pack of Barrat's Refreshers.

http://www.bestdeal.org/Merchant2/graphics/00000010/DSCN0272.jpg

― Tev, Tuesday, 11 April 2006 10:08 (eighteen years ago) link

31. A 3rd and final pack of Barrat's Refreshers.

http://www.bestdeal.org/Merchant2/graphics/00000010/DSCN0272.jpg

― Tev, Tuesday, 11 April 2006 10:09 (eighteen years ago) link

32. One more for luck.

http://www.bestdeal.org/Merchant2/graphics/00000010/DSCN0272.jpg

― Tev, Tuesday, 11 April 2006 10:10 (eighteen years ago) link

33. And one for the road.

http://www.bestdeal.org/Merchant2/graphics/00000010/DSCN0272.jpg

― Tev, Tuesday, 11 April 2006 10:11 (eighteen years ago) link

I'm not a bloody Christian Clocko!!!

― Teh Tevrand Mugabe, Tuesday, 11 April 2006 10:16 (eighteen years ago) link

shut up tev, my dad told me he saw you at church the other day. he said you were playing guitar in the church band and were playing toucher songs, just slower and with god-fearing lyrics.

34. jizz - a good salt substitute

― clocko diko (honesttoafault), Tuesday, 11 April 2006 10:34 (eighteen years ago) link

Surely its just Spag and Bol ?

― Sinbad, Tuesday, 11 April 2006 10:35 (eighteen years ago) link

"wanna hang around with a popular jesus"

― dog latin (dog latin), Tuesday, 11 April 2006 11:04 (eighteen years ago) link

i made a bolognese last night and used nearly all the ingredients on this list but chose real meat instead of quorn and no carrots cos I forgot them,.

― dog latin (dog latin), Wednesday, 12 April 2006 07:40 (eighteen years ago) link

ps it was nice

― dog latin (dog latin), Wednesday, 12 April 2006 07:40 (eighteen years ago) link

we need to have a second opinion before we believe you.

― satey, Wednesday, 12 April 2006 07:47 (eighteen years ago) link

Did you find the refreshers tip helpful?
Were 5 packets enough or did you feel you could have done with more?

― ginweasel, Wednesday, 12 April 2006 07:50 (eighteen years ago) link

ask kellatron about the spag bol. haha, no refreshers sadly.

― dog latin (dog latin), Wednesday, 12 April 2006 08:23 (eighteen years ago) link

tabasco sauce, bay leaves, fresh basil organically grown in Taiwan (at the very end)

― foogoo, Tuesday, 25 April 2006 14:49 (seventeen years ago) link

tabasco is a good one. Never tried bay leaves other than in Indo-Thai food. Fresh basil ist classique!

― dog latin (dog latin), Tuesday, 25 April 2006 22:46 (seventeen years ago) link

No Refreshers?!

You dumb fuck.

― Tev, Wednesday, 26 April 2006 07:41 (seventeen years ago) link

tev, one day you will cook me a spag bol mit refreshers, k?

― dog latin (dog latin), Wednesday, 26 April 2006 07:43 (seventeen years ago) link

35. vodka

― ginweasel, Wednesday, 26 April 2006 08:34 (seventeen years ago) link

good call!

― dog latin (dog latin), Wednesday, 26 April 2006 08:37 (seventeen years ago) link

Yeah sure Wogey, no problem. Come round on 4/6/2009 and I'll knock you one up if you like?

― Teev, Wednesday, 26 April 2006 08:59 (seventeen years ago) link

Last night we had a starter cooked by our french guest consisting of boule bread grilled then rubbed with garlic then smeared with cream and topped with slices of tomato and some strong tasting french brie then grilled. It was glorious, reckon that should be evermore the precursor to getti bol. Then afterwards fat cheesecake and raspberry pavlova.
i rolled into work this morning.

― ginweasel, Wednesday, 26 April 2006 09:07 (seventeen years ago) link

oo-arr!

― dog latin (dog latin), Wednesday, 26 April 2006 09:09 (seventeen years ago) link

Sounds pretty tedz.

― Tev, Wednesday, 26 April 2006 09:10 (seventeen years ago) link

i want some!!!

― clocko diko (What now?), Wednesday, 26 April 2006 09:56 (seventeen years ago) link

I don't know, I'll have to ask my chef

― deedge, Wednesday, 26 April 2006 11:03 (seventeen years ago) link

you have your own chef?!! how posh¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬

― dog latin (dog latin), Wednesday, 26 April 2006 11:11 (seventeen years ago) link

Sorry I thought most people did

I believe there's grouse it it, too

― deedge, Wednesday, 26 April 2006 11:14 (seventeen years ago) link

Wogan! What you chattin' about? We've got a chef too, Ron!

― Tev, Wednesday, 26 April 2006 11:46 (seventeen years ago) link

two years pass...

Motion that English fucks who put mushrooms and carrot in bolognese be shot through the skull.

― Peter "One Dart" Manley (The stickman from the hilarious 'xkcd' comics), Tuesday, 25 November 2008 12:21 (fifteen years ago) link

one month passes...

― deedge, Wednesday, April 26, 2006 7:14 AM (2 years ago)

lol @ british deej

― eman, Friday, 26 December 2008 01:52 (fifteen years ago) link

You must be logged in to post. Please either login here, or if you are not registered, you may register here.