Cooking Spag bol with skeeterpsa [with pics]

The_Abyss said:
Blanch and peel the toms.

Distinct lack of celery and carrot.

And spaghetti.
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And chilli. You need chilli, even just a little bit.

I have learnt that 'browing meat' does not always make a great cooking method. Recently, I've started adding meat (particularly chicken / turkey) when the sauce is almost reduced, then 5 mins later I turn off the heat. Leave the meat + sauce to cook/cool for 20 mins. This makes the meat very tender and succulent. This works for any meat & sauce combo.
 
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That looks really good, I'm gonna have to do vegetarian version next time I have a meal, I can't afford meat.
 
willhub said:
That looks really good, I'm gonna have to do vegetarian version next time I have a meal, I can't afford meat.
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Mince is dirt cheap. If you buy the cheap stuff, just cook it on a low heat and longer - it'll taste as good as leaner and more expensive stuff.

Also, now is peak tomato growing season - find a local allotment, keen gardener or highstreet veg seller and I bet you can get a shedload of unwanted tomoatoes for cheap.
 
I don't endorse cheap meat, but if you're on a budget, go with the flow and learn how to cook cheap cuts. When you're a millionaire you can look back and smile.
 
Never done it with fresh tomatoes and blended it up, that is probably nice. We usually just go for a tin of tomatoes and let it simmer. There is usually garlic added at the frying onion stage, then pepper/mushroom added just after the tomatoes.
Looks good so I will try this blending technique one day. :)
 
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