I’m pretty sure ‘Nats What I Reckon’ allows chilli, I’d have to go an re-check.
Don’t think I’m allowed to post a link.
Now, would I be correct in the assumption that a Spag Bol is nearly always a dish prepared, when camping? (We have it a home a bit, too)
My BIL and myself were discussing different styles and the matter of adding a chilli, came into the conversation.
What do the cooks/chefs on here think of a chilli or two in the mix? My opinion is : I don't care, one way or t'other. I do like hot food.
'sit bonum tempora volvunt'
I’m pretty sure ‘Nats What I Reckon’ allows chilli, I’d have to go an re-check.
Don’t think I’m allowed to post a link.
Chilli all the way, in pretty much everything not just Sketty.
I’ve got a batch on the stove top right now simmering away - I make a big batch then divide it up and freeze it - Simmering it takes several hours then it will sit for another 24 hours in the fridge before freezing and then a week in the freezer before defrosting one and heating it up. The flavour really develops over time.
I don’t cook it when camping as you just can’t spend the time needed to get the really great flavours IMO. I would take a frozen one and heat it up when camping though.
If you need to contact me please email homestarrunnerau@gmail.com - thanks - Gav.
Thumbs up to chillies from me
I’ve got to take it easy or I’m the only one that eats it
The missus and kids don’t like a ring sting
I always add a little to the brew anda lot to my plate
1985 110 Dual Cab 4.6 R380 ARB Lockers (currently NIS due to roof kissing road)
1985 110 Station Wagon 3.5 LT85 (unmolested blank canvas)
I have a scotch bonnet chilli plant at home.
When I finish a BBQ cook, I often chuck a few chillis in the smoker as it cools off. Then finish them in the dehydrator before grinding them to a powder.
I've made a few nice batches of smoked chilli, and this ingredient goes great in spaghetti.
I have also been known to use a small amount of liquid smoke.
-Mitch
'El Burro' 2012 Defender 90.
No chllies here,hate the bloody things,but spag bog,cant beat the way my mother used to cook it.
We have it often at home,but not usually camping,seeem to cook up simpler stuff,particularly if using an open fire,which we use most of the time.
Paul
D2,D2,D2a,D4,'09 Defender 110(sons), all moved on.
'56 S1,been in the family since...'56
Comes out of hibernation every few months for a run
Just what I did today. Have to go to Mulgumpin (Moreton Island) tomorrow for a week and have cooked up a a couple of feeds. All home grown vegies, 'erbs and spices.
Oregano, Basil, Rosemary, Bay leaves, Tomatoes, Carrots, Onions, Chilli and Garlic, fresh from the garden.
Unfortunately, I don't produce my own red wine. Perhaps 'Thankfully' would be a better word.
Spag.jpg
'sit bonum tempora volvunt'
If you need to contact me please email homestarrunnerau@gmail.com - thanks - Gav.
Just add the chilli sauce when you dish it out if you want a bit of "bite" with your pasta
I grew a heap of Anaheim chillies this year and they make a fantastic sauce, Not super hot But plenty of flavour and a bit of a kick to it and it goes perfectly with spag bog
You only get one shot at life, Aim well
2004 D2 "S" V8 auto, with a few Mods gone
2007 79 Series Landcruiser V8 Ute, With a few Mods.
4.6m Quintrex boat
20' Jayco Expanda caravan gone
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