Discussion The Random Discussion Thread

[SaintsSeptember]

OK little things bug me.

An "Old El Paso" ( mexican food ), pronounces it
" Old El Paarso" in a accent that sounds like Alf Stewart's daughter.

Now i've heard the song by Marty Robbins all my life and to me it was always "El Pa So".
Even this might have a bit of the "ar" but its really short.


Is it going to be like Nestle's who spent decades teaching us to say " Nessels", before turning around one day and saying " you unsophisa****ingcated yobb's , its obviousley "Nessslay "why are you so stupid and backward?

 

[SaintsSeptember]

 

[jwikked]

I was 25 when I found out the G in bolognese was meant to be silent.

I still use the hard G

 

[StFly]

I was 25 when I found out the G in bolognese was meant to be silent.

I still use the hard G

Ragù alla, hard G all you need to add is wine and have it meat base instead of tomato base since that is more Neapolitana and Naples which is south instead of Bogolna and north for the meat to be core instead of an afterthought.

Suffice to say with an Italian nonna and Austrian pappy, ours were three meat add wine sort of Bolognese and we have wood fired option to have the heat so proper have axe, will chop sort of wood cooking. So think;

North Italy - meats & earthen veg.
South Italy - thar be water, so fresh instances and things on vines like tomato.
Both versions of "we have excess for lasagna, what do we do with it?".

And it's why you often have it with penne and rigatoni and fettucini and spag bol is kind of frowned upon if you meet an Italian, as it needs the pasta to be thick and silky cause heavy meat content that is velvety and braised with wine.

As you can tell, I love me some proper Italian pasta.

 

[Sully111]

I was 25 when I found out the G in bolognese was meant to be silent.

I still use the hard G

Stick to your guns mate

 

[Dr Spaceman]

I was 25 when I found out the G in bolognese was meant to be silent.

I still use the hard G

Stick to your guns mate

Better than sticking to your uns

 

[Dard Ball Get]

Visited Jack Sinclair gringo2011 castle today, not a bad location - no hot tub to be seen though

 

[dudeintheswamp]

Visited Jack Sinclair gringo2011 castle today, not a bad location - no hot tub to be seen though
View attachment 2200871
View attachment 2200872

Looks awesome. Gonna check out St Kilda while you're up that way?

 

[Dard Ball Get]

Looks awesome. Gonna check out St Kilda while you're up that way?

I’d love to mate but will have to come back in Spring/Summer, a bit wild and wooly getting across there atm

 

[dudeintheswamp]

I’d love to mate but will have to come back in Spring/Summer, a bit wild and wooly getting across there atm

Haha yeah, just checked out a map, didn't realise St Kilda was so far out there off the mainland!

 

[ScrappyDo]

Visited Jack Sinclair gringo2011 castle today, not a bad location - no hot tub to be seen though
View attachment 2200871
View attachment 2200872

Looks like Fremantle has really come along..

 

[SaintsSeptember]

Ragù alla, hard G all you need to add is wine and have it meat base instead of tomato base since that is more Neapolitana and Naples which is south instead of Bogolna and north for the meat to be core instead of an afterthought.

Suffice to say with an Italian nonna and Austrian pappy, ours were three meat add wine sort of Bolognese and we have wood fired option to have the heat so proper have axe, will chop sort of wood cooking. So think;

North Italy - meats & earthen veg.
South Italy - thar be water, so fresh instances and things on vines like tomato.
Both versions of "we have excess for lasagna, what do we do with it?".

And it's why you often have it with penne and rigatoni and fettucini and spag bol is kind of frowned upon if you meet an Italian, as it needs the pasta to be thick and silky cause heavy meat content that is velvety and braised with wine.

As you can tell, I love me some proper Italian pasta.

Throw all of it in the Ministrone.

 

[gringo2011]

Ragù alla, hard G all you need to add is wine and have it meat base instead of tomato base since that is more Neapolitana and Naples which is south instead of Bogolna and north for the meat to be core instead of an afterthought.

Suffice to say with an Italian nonna and Austrian pappy, ours were three meat add wine sort of Bolognese and we have wood fired option to have the heat so proper have axe, will chop sort of wood cooking. So think;

North Italy - meats & earthen veg.
South Italy - thar be water, so fresh instances and things on vines like tomato.
Both versions of "we have excess for lasagna, what do we do with it?".

And it's why you often have it with penne and rigatoni and fettucini and spag bol is kind of frowned upon if you meet an Italian, as it needs the pasta to be thick and silky cause heavy meat content that is velvety and braised with wine.

As you can tell, I love me some proper Italian pasta.

The kids were pissed off that Bologna didn’t do Aussie bolognaise. The ragu were pretty much fried mince with a bit of carrot and onion. They hated it.

 

[gringo2011]

Visited Jack Sinclair gringo2011 castle today, not a bad location - no hot tub to be seen though
View attachment 2200871
View attachment 2200872

That was my ancestors castle funny enough.

 

[SaintsSeptember]

Someone was telling me about a few people on a trip trying to book into a hotel in Scotland.
Details might be slightly wrong ( ie not sure if it was 3 people ).
They owner comes out , " i have a room for you two, but there's no room here for the likes of you "
The third guy was a Campbell.