Euan wrote:Had a hog roast baguette from Taste in Glasgow for lunch and I am about make bolognese, so bought 3 bottles of wine just in case.
SpaceGazelle wrote:Good planning. You really can't buy enough wine. Buy a good knife and chop the veg as fine as the mince. Add the pasta to the sauce next time and stir it about with the tongs you've just bought (to lift the pasta straight from the water). Stops it going dry and cold around the edges and coats it with the just the right amount of sauce. Tong it onto the plate. And warm the plate by putting it over the pan of boiling pasta for a minute. And tell me to mind my own business and fuck off.Euan wrote:Had a hog roast baguette from Taste in Glasgow for lunch and I am about make bolognese, so bought 3 bottles of wine just in case.
Brooks wrote:Not in fact being eaten or even yet purchased but:
Egad.
Nick wrote:
It was nom, end of
White pudding is best of all the puddings.Nick wrote:White pudding, rank.
Oh, he knew.Paul the sparky wrote:Was he asking what BD stands for?
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