It's not grease, it's a quality tomato sauce flavoured with black pepper, a little salt, onion, garlic, oregano and with an escence of thyme, grease indeed! 

I wonder how it would go with jayenram's spuds...

It's not grease, it's a quality tomato sauce flavoured with black pepper, a little salt, onion, garlic, oregano and with an escence of thyme, grease indeed! 

Me and you gonna be fallin out Darknight.

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i've been a chef for 6 years bkkm. I can see the fat shining on that sauce from here it's greasy.

if you like it like that no problem , but i wouldn't like to add some emmental to it , parmesan might be ok though

Hmm, ok since your a chef I will bow down to your opinion, I may have used a bit too much oil in the pan when I fried up the garlic, herbs and onions a little first. So suggestions are, a little less oil? Should I have left it all simmering for a little longer?

I had to look up emmental on the google search so you gotta understand I'm but a beginner cook and this is the fourth time I've made Spag Bol, I never used to eat it., I was always a '15-20 mins in the oven, gas mark 4, cook from frozen chef' back in the UK, but never a microwave chef, I got some standards.

I think i'll start a new topic in general topics. Since this is seems to be the most popular. Just to see who can cook and who cant. Also what people can cook or can't. What do ya think?

I was thinking that myself Jockstar, but since I can't be arsed, get it started. , I'll get me Spag Bol pics ready..... maybe be less chefs there and more appreciation for my culinary skills

Can't believe everybody's dissin me quality Spag Bol. , tasted lovely, shouldn't the sauce be that greasy? I just took up cooking this year.  And I've set up photobucket now, so get ready for my Chicken Kiev pics

And I've tried searching but can't find the 'photos of your pets' thread coz I really wanna send in a pic of my fish tank, where's it gone?

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Looks good. I'm going to use the pic on my new menu. You got any Bangers & Mash,Fish & chips,Big Brekkie(see previous post) Pie & Mash, Bratwuerst & Sauerkraut pics. I could sure use them?

Anyway Jock ,have yer no seen my comment on Jayes 'like thai food,miss spuds' I have already suggested a cookery section.

Afraid not Lampard, I'm all out of sausages and pies and wont be going villa mart til after sonkran now. I don't eat fish and chips, shocking for an English man I know, and as for saukerkraut, no chance, dont eat it either.

So, my pic on your menu, what kind of fees am I getting for that? Gotta be worth a discount if I'm up Surin way

Afraid not Lampard, I'm all out of sausages and pies and wont be going villa mart til after sonkran now.  I don't eat fish and chips, shocking for an English man I know, and as for saukerkraut, no chance, dont eat it either.

So, my pic on your menu, what kind of fees am I getting for that?    Gotta be worth a discount if I'm up Surin way

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If that's the only one i have got,it must be worth 1/6 of a gill...........................................................Chang that is

Afraid not Lampard, I'm all out of sausages and pies and wont be going villa mart til after sonkran now.  I don't eat fish and chips, shocking for an English man I know, and as for saukerkraut, no chance, dont eat it either.

So, my pic on your menu, what kind of fees am I getting for that?    Gotta be worth a discount if I'm up Surin way

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If that's the only one i have got,it must be worth 1/6 of a gill...........................................................Chang that is

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so what's that worth, about a tablespoon of heinaken?

Hmm, ok since your a chef I will bow down to your opinion, I may have used a bit too much oil in the pan when I fried up the garlic, herbs and onions a little first.  So suggestions are, a little less oil?  Should I have left it all simmering for a little longer?

I had to look up emmental on the google search so you gotta understand I'm but a beginner cook and this is the fourth time I've made Spag Bol, I never used to eat it., I was always a '15-20 mins in the oven, gas mark 4, cook from frozen chef' back in the UK, but never a microwave chef, I got some standards.

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indeed leave it simmering for at least an hour , then spoon off access fat before you bind the sauce.

The old thread was one of mine in a previous life (well dhu , now i owned up )

i'll add another recipe to it tonight.

DK

Dark Night, you were a CHEF chef (with the paper cert. and all), or just a good cook? If so, I'm impressed- had a good friend who just made it halfway, and that was still a lot of course work.

"Steven"

Dark Night, you were a CHEF chef (with the paper cert. and all), or just a good cook?  If so, I'm impressed- had a good friend who just made it halfway, and that was still a lot of course work.

"Steven"

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I've done hospitality (chefs) school was i was young, worked in the hospitality industry as a waiter, cook, barman for about 10 years.

Never ambitioned a career in the "High so" restaurants though. Worked on a cruiseship "royal viking sea" when i was 21, set my first foot in thailand then .

untill i got bored with it and changed over to IT consultant about 9 years ago

But still cook all the time for the missus at home. i cook the farang stuff, she the thai stuff .

She has to do the dishes either way

Ok, 1 hr simmer it is, I left it for about half hour and cooked up a week's supply. I was afraid of cooking the taste out of it.

I cook the farng fod this end, and I should learn how to cook Thai as well coz me gf useless at it, but she excels herself with the dishwashing and eating .

Well this is me brekkie, bolognese!  Have to go with the Suzuki coffe.

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Are you a snooker player BTW? If so, you potted that one off quite nicely.

Re the Grease-see-ness on top, most chefs would put that on to prevent a crust forming on top of the sauce (with real butter) whist waiting it to be served. Hence one always has tissues on hand to take that shine of the dish just before serving OR taking a photo of it with a Flash, therefore forum members would not post their comments against your GREASE that you served up.

But then again - Sarcasem is the lowest form of wit, but the highest form of entertainment on ThaiVisaDotCom

We Kan not always Win,

Yours as always

Can't believe everybody's dissin me quality Spag Bol. , tasted lovely, shouldn't the sauce be that greasy? I just took up cooking this year.  And I've set up photobucket now, so get ready for my Chicken Kiev pics

And I've tried searching but can't find the 'photos of your pets' thread coz I really wanna send in a pic of my fish tank, where's it gone?

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Someone mentioned Fish Tank, mmmmm..... lets see shall we:-

Eat your heart out on this one So where are the chips ?

Re the Grease-see-ness on top, most chefs would put that on to prevent a crust forming on top of the sauce (with real butter) whist waiting it to be served. Hence one always has tissues on hand to take that shine of the dish just before serving OR taking a photo of it with a Flash, therefore forum members would not post their comments against your GREASE that you served up.

eeuh colonel ,

With all due respect but i don't know where you've eaten in your life.

I've never seen a chef do that

Think you're mixing up some things

From the moment it's ready , the customer needs to get it in a minute maximum 2.

The napkin is there to clean the plate from spots or drippings of sauce you spill when putting it on the plate. just to make it look nice.

Sauce doesn't develop a crust that quick

You can use butter to "lift" a sauce and make it more shiny and smooth though.

It's called "Monter au Beurre" hollandaise sauce is a prime example.

Not that spaghetti bolognese is a restaurant dish

For pictures the food is mostly already cold. it's arranged with a pincet to get the best picture.

Ok, 1 hr simmer it is, I left it for about half hour and cooked up a week's supply.  I was afraid of cooking the taste out of it.

  I cook the farng fod this end, and I should learn how to cook Thai as well coz me gf useless at it, but she excels herself with the dishwashing and eating .

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You don't cook the taste out of it. The taste condenses as the water molecules are vaporized into steam. This enhances the flavour.

It's a common practice in french cuisine to reduce stock into sauces by letting them cook to about half.

Mind you long cooking does get rid of the vitamines.

if you want healty vitamin rich food, wok some vegetables thai style.

Ok, since I couldn't find the photo of pets thread and coz I wanna take this completely off topic , here's me fish tank. Pics very bad though, doesn't do justice to the beauty I have created .

and with flash

Well this is me brekkie, bolognese!  Have to go with the Suzuki coffe.

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Cooking is one thing.

Cleaning up the stove top is another.

Good point Penzman, I missed that, I'll go give the gf a slap now, it's her job

Actually, aren't the messiest kitchens meant to be the best working kitchens? Haven't you read Orwells' Down and out in Paris and London?

Dark Night, you were a CHEF chef (with the paper cert. and all), or just a good cook?  If so, I'm impressed- had a good friend who just made it halfway, and that was still a lot of course work.

"Steven"

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I've done hospitality (chefs) school was i was young, worked in the hospitality industry as a waiter, cook, barman for about 10 years.

Never ambitioned a career in the "High so" restaurants though. Worked on a cruiseship "royal viking sea" when i was 21, set my first foot in thailand then .

untill i got bored with it and changed over to IT consultant about 9 years ago

But still cook all the time for the missus at home. i cook the farang stuff, she the thai stuff .

She has to do the dishes either way

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That's the easiest job in the world isn't it................A belgian Chef

It's not grease, it's a quality tomato sauce flavoured with black pepper, a little salt, onion, garlic, oregano and with an escence of thyme, grease indeed! 

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I wonder how it would go with jayenram's spuds...

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How did my cooking get on this thread?

Dark Night, you were a CHEF chef (with the paper cert. and all), or just a good cook?  If so, I'm impressed- had a good friend who just made it halfway, and that was still a lot of course work.

"Steven"

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I've done hospitality (chefs) school was i was young, worked in the hospitality industry as a waiter, cook, barman for about 10 years.

Never ambitioned a career in the "High so" restaurants though. Worked on a cruiseship "royal viking sea" when i was 21, set my first foot in thailand then .

untill i got bored with it and changed over to IT consultant about 9 years ago

But still cook all the time for the missus at home. i cook the farang stuff, she the thai stuff .

She has to do the dishes either way

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That's the easiest job in the world isn't it................A belgian Chef

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eeuh i don't get it

eeeuh Why ?

Nice look fish, madness.... but I'd prefer KanWin's to put in a deep fat fryer...

That comforts me John

How did the 3 stooges get onto cooking?

How did the 3 stooges get onto cooking?

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Their mummy went on holidays

How did the 3 stooges get onto cooking?

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Obviously someone read it as 'The Three Stodges'