I’ve said it once and I’ll say ir again. Make ITV’s Specsavers/audio adverts stop. Bev. literally couldn’t get any more annoying.

Some men would definitely not like that comment.:laugh:

Personally I find it funny, but then I do have a warped sense of humour.

Big-ting: the fact that we live in an era where some people would seriously rather film someone having a stroke and put it on TikTok than actually try and help them.

Igbos (and Calabars, and Deltans for that matter) generally cook better than Yorubas, but this insistence so many Igbos have of believing all types of jollof rice are created equally when it comes to being receptive to crayfish is a bit west, still. (If you know, you know.)

When people conflate ignorance from ignorant people in the general public with clinical reality.

“We didn’t call ’em panic attacks back-in the ’90s.” Yes, we did. Officially, medically. Maybe not at the pub on a drunken Friday night, builders’ assemble or on the playground.

“Well, we didn’t call it bipolar in my day.” No. We called it manic-depressive illness and before that (before your grandparents were born) circular insanity. And so-on. People have been observing and writing about it since the beginning of time. There’s nothing new about mental health.

Ralph Wiggum.

When somebody adds something to your dish at its simmering so it ruins the flavour. :mad:

Domestic dispute in progress? :fan:

He’s ill, and so his taste is off. I went to go do something and he added salt to the dish, so now it’s really salty. I was so cross :fist:

:laugh:

I do like a lot of salt tbf so I'm with him :hee:

There was already a lot of salt in it. Now it’s all I can taste. :yuk:

What are you having?

He’s having spag bol. I’m having cheese and crackers now. :laugh:

That’ll teach me not to come between Benj. and his spag-bol.

Just to put it out there, though, potatoes can absorb excess-salt.

I had no potatoes in (and that really barely only works for stews etc and you have to then remove the potatoes) and I’m too tired to bother trying to salvage it. Just means he’ll be eating spag bol for the next few lunches and dinners. :laugh:

Oh dear :laugh: we had spag bol tonight as well

:fist:

Poor Benjie. Cheese and crackers is no meal.

Honestly I'd probably rather cheese and crackers than Spag Bol, it isn't my favourite bit everyone else loves it

How long do you leave it to cook for?

And do you use a combination of beef and pork?

The worst bolognese I’ve ever made was one with turkey mince. Turkey definitely doesn’t help with the profile but a certain amount of pork (if you like/can eat pork) definitely goes a long way.

Usually 1.5/2 hours. And beef always.

Gotcha.

I can’t say I’ve ever had turkey mince. What would it usually be used in?