What is your secret ingedient in spag bol?

[Detroit City]

I use chocolate in spag bol as well as chilli. The 75% cocca one is best. Just a small piece.

down in Texas it's not uncommon for some to put chocolate in their chili con carne

 

[Gromit]

In the states they have chilli cook offs don't they. Someone always tries to make the hotest chilli ever.

Little do they know that there are phal and vindaloo eaters in the UK who'd eat their chilli and say 'its a bit bland ain't it?'.

I've heard americans describe korma as a really spicy dish

 

[girasol]

Grated parmesan Cheese (to the sauce, while it's still cooking)

 

[Detroit City]

In the states they have chilli cook offs don't they.

yep...

Little do they know that there are phal and vindaloo eaters in the UK who'd eat their chilli and say 'its a bit bland ain't it?'.

ahh but Americans are eating hotter & spicier food every year....it also depends on the region. down South they tend to eat spicier food

 

[Orang Utan]

Little do they know that there are phal and vindaloo eaters in the UK who'd eat their chilli and say 'its a bit bland ain't it?'.

I've heard americans describe korma as a really spicy dish

That's utter bollocks, Marius. Some of the hottest types of chili in the world were developed in America, and they have some seriously dangerous sauces. There's just as many macho fools in the US willing to kill their taste buds with insanely hot chilis

 

[Hocus Eye.]

yep...


ahh but Americans are eating hotter & spicier food every year....it also depends on the region. down South they tend to eat spicier food

Well it is hardly surprising that they eat spicy food in Texas as mentioned in your earlier post. That is the Mexican influence, Mexicans eat spicy food and Texas was stolen from Mexico by America.

My mother puts sugar in her tea. That has nothing to do with Spag Bol either.

 

[Detroit City]

That's utter bollocks, Marius. Some of the hottest types of chili in the world were developed in America, and they have some seriously dangerous sauces. There's just as many macho fools in the US willing to kill their taste buds with insanely hot chilis

the influx of the latinos, thais and indians, etc. has also changed the face of traditional american cuisine...

everywhere you go you'll see mexican and thai restaurants, at least in the larger cities.

 

[sleaterkinney]

I know someone who swears by putting carrots in it, doesn't work for me.

 

[hiccup]

That's utter bollocks, Marius. Some of the hottest types of chili in the world were developed in America, and they have some seriously dangerous sauces. There's just as many macho fools in the US willing to kill their taste buds with insanely hot chilis

I've always wanted to try some of that "Dave's Insanity Sauce" stuff I've seen pictures of.

http://www.gourmetmikes.com/davinhotsauc.html

 

[Detroit City]

I know someone who swears by putting carrots in it, doesn't work for me.

yea that is traditional for some italians and not for others...

 

[Yuwipi Woman]

Well it is hardly surprising that they eat spicy food in Texas as mentioned in your earlier post. That is the Mexican influence, Mexicans eat spicy food and Texas was stolen from Mexico by America.

My mother puts sugar in her tea. That has nothing to do with Spag Bol either.

Texas was stolen several times. It was stolen first from the Indians by France, then from the French by Spain, etc., etc.....

 

[tarannau]

Carrots, celery and onion finely chopped are pretty much near essential for the base of a decent bolognese for me. They form the soffrito and flavour base to a large extent.

 

[Structaural]

I've always wanted to try some of that "Dave's Insanity Sauce" stuff I've seen pictures of.

I tried something similar (and was fooled by a mate who'd not flinched on eating a small bit) - a teaspoon.

It hurt so bad that my ears were ringing (it was like it had got into my ears), my eyes went bloodshot and I was nearly in tears (actually I was in tears). Not at all funny (to me anyway . And I'll eat a vindaloo or jalfrezey with reasonable ease.

 

[Detroit City]

Carrots, celery and onion

is that the holy trinity?

 

[Yuwipi Woman]

I'm not certain I make spag bol, but I make a tomato sauce for my rice spagetti noodles that contains a big hunk of homecanned, homegrown salsa, along with onions and olive oil. No meat though. So I'm not sure it counts as Spag bol.

I'm about halfway through the flat of canned salsa I made last fall.

 

[Yuwipi Woman]

the influx of the latinos, thais and indians, etc. has also changed the face of traditional american cuisine...

everywhere you go you'll see mexican and thai restaurants, at least in the larger cities.

Even really small towns have mexican restaurants. Some really small towns are now almost 50% latino, as mexicans have migrated in to do the harvest and not migrated out.

 

[Belushi]

I tried something similar (and was fooled by a mate who'd not flinched on eating a small bit) - a teaspoon.

It hurt so bad that my ears were ringing (it was like it had got into my ears), my eyes went bloodshot and I was nearly in tears (actually I was in tears). Not at all funny (to me anyway . And I'll eat a vindaloo or jalfrezey with reasonable ease.

Some friends of mine tried smoking some at my birthday a couple of years back, the twats got what they deserved

 

[Orang Utan]

Carrots, celery and onion finely chopped are pretty much near essential for the base of a decent bolognese for me. They form the soffrito and flavour base to a large extent.

Definitely. It's when you're served great big discs of it in the sauce that you know the person does not know or care what they are doing. My flatmate puts peas in his (plus said discs of carrots and massive chunks of celery)

 

[hektik]

agreed on the carrots and celery: i don't even chop them, i grate them instead.

nutmeg, wine, basil are also essential.

 

[Nixon]

I wanna make spag bol tommorow..

 

[ViolentPanda]

is that teh Hungarian Paprika VP?

Spanish. They do three different strengths.

The Hungarian one is analogous to basic "sweet" pimenton. It should come in a resealable tin. If it doesn't, put in an airtight container or it'll lose it's pizzazz very quickly.