Crosswords0 min ago
How Do You Eat Yours?
95 Answers
Chilli con carne, that is?
I favour mine without rice, just in a bowl with a good dollop of creme fraiche on top.
I know some like to add guacamole, cheese, nachos, tacos, etc.
Anyway, I'm cooking the stuff later and was wondering how to jazz it up a little, particularly the rice, which is a must-have component for the OH.
Best answer for best rice idea!
I favour mine without rice, just in a bowl with a good dollop of creme fraiche on top.
I know some like to add guacamole, cheese, nachos, tacos, etc.
Anyway, I'm cooking the stuff later and was wondering how to jazz it up a little, particularly the rice, which is a must-have component for the OH.
Best answer for best rice idea!
Answers
Sometimes with baked potato...
08:35 Mon 11th Sep 2017
"I didn't think you ate pasta New Judge?!?!?"
Yes I do. Of the seemingly hundreds of (so-called) varieties of Italian flour and water mixes I prefer those that are manufactured in shapes and sizes that avoid the need for specialist tools or a course in structural engineering in order to cook or eat them. This of course rules out those vastly different varieties such as spaghetti, linguini and fettuccini. If I am served them by somebody else (I would never bother to cook them at home) I simply ask for a knife and cut the stuff into manageable one inch lengths so that it can be eaten.
"NJ - the creme fraiche is to cool down any heat."
Not much point in making it hot, then! Might as well make "chilli (without the chilli) con carne".
Yes I do. Of the seemingly hundreds of (so-called) varieties of Italian flour and water mixes I prefer those that are manufactured in shapes and sizes that avoid the need for specialist tools or a course in structural engineering in order to cook or eat them. This of course rules out those vastly different varieties such as spaghetti, linguini and fettuccini. If I am served them by somebody else (I would never bother to cook them at home) I simply ask for a knife and cut the stuff into manageable one inch lengths so that it can be eaten.
"NJ - the creme fraiche is to cool down any heat."
Not much point in making it hot, then! Might as well make "chilli (without the chilli) con carne".
It's certainly more difficult to eat than if it was manufactured, cooked and served in one inch lengths. It would be OK if there was any particular reason for it to be so ridiculous but there isn't. The idea that it "takes the sauce" so much better if it is a foot long rather than an inch is simply a load of baloney. Like most things Italian, their basic food is over-hyped.
If I ate spaghetti hoops, Mamy, (which I have no intention of doing), I'd use a spoon.
Anyway enough of this. We've already hijacked NoMercy's thread enough.
If I ate spaghetti hoops, Mamy, (which I have no intention of doing), I'd use a spoon.
Anyway enough of this. We've already hijacked NoMercy's thread enough.
Sorry, just one more:
"Even easier with one of these folks."
Which proves my point precisely. Why would anyone want to devise a tool specifically to eat a dish which is clearly difficult to eat with normal implements because of the shape and size in which it is manufactured? Surely far easier to change the dish.
"Even easier with one of these folks."
Which proves my point precisely. Why would anyone want to devise a tool specifically to eat a dish which is clearly difficult to eat with normal implements because of the shape and size in which it is manufactured? Surely far easier to change the dish.
I'm with NJ about spaghetti, I detest it, far too fiddly, OH prefers it so we tend to compromise with tagliatelle but I crush it before cooking it. The gadget that fascinates me is the thing with holes in to measure out dry spaghetti depending on the number of people, it doesn't take into consideration the length.
