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Old 13-04-2012, 12:44 AM #26
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Originally Posted by Nathan View Post
Wouldn't that mean half of it is more cooked
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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Old 13-04-2012, 12:45 AM #27
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Quote:
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Wouldn't that mean half of it is more cooked
Only takes about a minute for it to be soft enough to all fit in the pan
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Old 13-04-2012, 12:45 AM #28
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alright ainsley harriott
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Old 13-04-2012, 12:46 AM #29
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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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Old 13-04-2012, 12:47 AM #30
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What will I need?
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Old 13-04-2012, 12:48 AM #31
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You don't really cook spag bol until you kill the cow and butcher it yourself
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Old 13-04-2012, 12:49 AM #32
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1. A cow
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Old 13-04-2012, 12:51 AM #33
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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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Old 13-04-2012, 12:51 AM #34
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Quote:
Originally Posted by InOne View Post
What will I need?
I just use an onion and garlic. Tinned tomatoes. Passata. Tomato paste. Basil. Salt & pepper.
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Old 13-04-2012, 12:54 AM #35
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Quote:
Originally Posted by Mrluvaluva View Post
I just use an onion and garlic. Tinned tomatoes. Passata. Tomato paste. Basil. Salt & pepper.
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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Old 13-04-2012, 12:56 AM #36
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Having Spaghetti bolognese today actually

you're not making it now, are you
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Old 13-04-2012, 12:59 AM #37
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No Just something different for tomorrow rather than a takeaway I usually get on fridays. But really fancy it right now
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Old 13-04-2012, 01:02 AM #38
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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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Old 13-04-2012, 01:04 AM #39
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yeah, cos once you open sauce you need to use it quite fast I think, so best to put a lot to use.
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Old 13-04-2012, 01:05 AM #40
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should do it now really. right now
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Old 13-04-2012, 01:07 AM #41
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I need to put my grand national bets on tomorrow, can't be sleeping all day
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Old 13-04-2012, 01:07 AM #42
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20 on Weird Al
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Old 13-04-2012, 09:14 AM #43
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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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Old 13-04-2012, 07:47 PM #44
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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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Old 13-04-2012, 07:48 PM #45
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I love spaghetti!
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Old 13-04-2012, 08:01 PM #46
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Quote:
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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.
..was it good?
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Old 13-04-2012, 08:38 PM #47
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Quote:
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..was it good?
It was excellent! Suitable for veggies too.
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Old 13-04-2012, 11:05 PM #48
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Quote:
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It was excellent! Suitable for veggies too.
..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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Old 13-04-2012, 11:08 PM #49
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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
Yes, you and anyone else who wants to come is welcome for spag and sauce anytime!
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Old 13-04-2012, 11:17 PM #50
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Glad it turned out ok.
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