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#26 | |||
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It's lacroix darling
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No. It doesn't take that long before it sinks anyway.
Best way to check if its cooked though, is to take out a strand, cut it in half and if its still white in the middle, its not cooked yet.
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#28 | |||
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Senior Member
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alright ainsley harriott
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#29 | |||
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Senior Member
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Lol. You splay it out in the pan. I am forever trying to push it down 'cause I am too impatient.
Making sauce though is easy Joe. It just takes a while. |
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#31 | |||
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Senior Member
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You don't really cook spag bol until you kill the cow and butcher it yourself
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#33 | |||
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That's Life
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I remember in food tech this girl set her spaghetti on fire cause it was sticking out of the pan. Dunno how she managed it but she did.
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#34 | |||
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Senior Member
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#35 | |||
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R.I.P Kerry x
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Doesn't sound too bad, think we've got most of that. I'm really in the mood for it now at like 01:54am but dunno what I'll be like tomorrow evening haha maybe work my way up, get the spaghetti nailed tomorrow, and need to use that sauce anyway
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#36 | |||
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Senior Member
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Having Spaghetti bolognese today actually
you're not making it now, are you ![]() |
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#37 | |||
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R.I.P Kerry x
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No
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#38 | |||
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Senior Member
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Best thing to do is make a sh.it load and then freeze what you have left over for when you are next in the mood.
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#40 | |||
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Senior Member
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should do it now really. right now
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#42 | |||
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Senior Member
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20 on Weird Al
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#43 | |||
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Senior Member
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It's supposed to be half an inch per person when you hold it in between your fingers. Thats what my mum says anyway
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#44 | |||
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R.I.P Kerry x
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I ended up making it
![]() I didn't need to snap it in the end either, with much prodding it all got in there in the end. I just grabbed a handful and it seemed to be enough.
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#46 | |||
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Quand il pleut, il pleut
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..was it good?
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#48 | |||
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Quand il pleut, il pleut
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..you didn't put mince in it then..just pasta and sauce..that's one of my favourites..you can make it for us all sometime..Come Dine With Inone
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#50 | |||
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Senior Member
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Glad it turned out ok.
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