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Post by Haighus on Mar 11, 2023 7:34:54 GMT -5
Spag bol* is the main one for me. The more cheddar on top, the better. *Well... what I call a bolognese. It would probably give an Italian an aneurysm.
Spag bol is my staple workplace food because you can make a big batch, freeze it, and have lunch for two weeks. It's great food, you don't get hungry after an hour, and it's practical.
The Italians would kill me if they saw the recipe though.
Oh yeah, its brilliant. Can also easily convert it to a chilli to give it extra legs and have with rice. |
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nfe
OT Cowboy
Posts: 211
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Post by nfe on Mar 12, 2023 9:07:09 GMT -5
2. Stovies. A Scots classic dish, with as many recipes are there are families. What’s critical are beef dripping (ideally from a roast you did yourself) spuds and sliced onions. It stick to your ribs, and your arteries. Proper “peasant food” originating as it did from Frugal Necessity I've never heard of a dripping stovies. Usually there's a hard split between people who insist it's a corned beef dish and people who think it should be mince. The corned beef advocates are correct. I don't think I have comfort foods, as such. There are things that really hark to childhood but my diet is generally extremely healthy and it's very rare I eat any. Crisp sandwiches are a big one. Beans on toast with plain bread (plain bread is a very specific type of hard-crusted Scottish bread) and tons of butter. Clootie dumpling. Various recipes my grandma brought from Tuscany but most died with her. On that northern Italian background, the expression 'spag bol' makes me want to pull teeth 😂 |
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Post by bobtheinquisitor on Mar 12, 2023 11:16:41 GMT -5
I’d googled it when first mentioned, so may have missed some nuance. Isn’t Spag Bol just what we Americans call “spaghetti”? Is there some particular culinary blasphemy that makes it British?
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nfe
OT Cowboy
Posts: 211
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Post by nfe on Mar 12, 2023 11:21:31 GMT -5
I’d googled it when first mentioned, so may have missed some nuance. Isn’t Spag Bol just what we Americans call “spaghetti”? Is there some particular culinary blasphemy that makes it British? It's just spaghetti bolognese, yes. Though the sugo has little to do with Bologna. |
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Post by bobtheinquisitor on Mar 12, 2023 11:36:18 GMT -5
In the US, we like to add our traditional high fructose corn syrup and cup of salt. It adds that little touch of magic to the flavor.
Any insight on why Brits shorten it to “Spag Bol”, which sounds less like Italian and more like some fictional “Slavkovian” paramilitary group. Is it an attempt to Anglicize the name?
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nfe
OT Cowboy
Posts: 211
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Post by nfe on Mar 12, 2023 12:04:13 GMT -5
In the US, we like to add our traditional high fructose corn syrup and cup of salt. It adds that little touch of magic to the flavor. Any insight on why Brits shorten it to “Spag Bol”, which sounds less like Italian and more like some fictional “Slavkovian” paramilitary group. Is it an attempt to Anglicize the name? At a guess, it's easier to spell. |
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Post by Haighus on Mar 12, 2023 12:06:53 GMT -5
In the US, we like to add our traditional high fructose corn syrup and cup of salt. It adds that little touch of magic to the flavor. Any insight on why Brits shorten it to “Spag Bol”, which sounds less like Italian and more like some fictional “Slavkovian” paramilitary group. Is it an attempt to Anglicize the name? I dunno, seems pretty logical to shorten spaghetti bolognese to spag bol. Spaghetti just refers to the pasta, dishes like spaghetti carbonara are also pretty common and popular so you need the bol to distinguish them. Likewise, a bolognese sauce can go on other pasta types. I like penne bol myself, but my partner prefers spag so we eat that more. I feel Brits have a strong tradition of linguistic laziness, shortening loads of words for convenience. I add grated carrot to get sweetness, not fructose syrup... |
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Post by semipotentwalrus on Mar 12, 2023 12:42:26 GMT -5
In Swedish it's "spaghetti med köttfärssås", literally "spaghetti with minced meat sauce", so the Bolognese don't have to worry about being associated with my Teutonic Terror. "Spaghetti" gets used as a sort-of catch-all for pasta like tagliatelle, fettucine, and similar pastas that are long strands of pasta (obviously including actual spaghetti) as opposed to shapes like penne or fusilli.
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Post by easye on Mar 13, 2023 10:05:26 GMT -5
As I am from the Upper Midwest a favorite of mine is a Hamburger, corn, and white rice hotdish/casserole which uses a Cream of Celery/Mushroom/Potato binder and flavored heavily with black pepper. What is Hot Dish? I’ve heard the term, but don’t know anything about it. The eternal question. It is just local term for a casserole. The classic example is Tater Tot Hotdish. Per wiki: Here is the wiki on it: en.wikipedia.org/wiki/Hotdish |
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Post by maddocgrotsnik on May 10, 2023 15:30:58 GMT -5
Made Devilled Eggs this afternoon.
Very tasty, but honestly? Not worth the fiddling effort. Much better to use the same recipe and technique, and mash the lot into egg mayo with a little extra flavour.
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Post by bobtheinquisitor on May 10, 2023 16:50:33 GMT -5
We’ve started using the slow cooker every week. Dump in a bunch of cut up and/or frozen veggies, add some frozen chicken, then pour a little sauce over it and let it cook on low for 5 hours or so.
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Post by easye on May 12, 2023 9:39:59 GMT -5
Love slow cookers.
You can often get Kits for roasts with everything you need at our local grocery stores, pork or beef.
Just dump it in the morning, smell it cooking all day, and it is ready to eat when dinner comes. So quick and easy.
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Post by maddocgrotsnik on May 13, 2023 6:57:13 GMT -5
Slow Cookers are ace, especially if you want a hearty meal and can’t or won’t spare much time.
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