[Closed] Pasta

Chips.

Perplexed this has made 3 pages.

Unless folk are playing devil's advocate. Nobody really prefers pasta. Obvs.

So, are will all agreed, it's spuds AND bread?

I wondered why most of the jerseys for sale in the classifieds were XXXXL 😉

DrP

on the way back from the pub, you nip in the chippy and order steak pudding, chips peas and gravy, then back at home, half way through it, sat on the sofa, you drift off into a Stella-aided food coma.

I did once order 3 pizzas from the nearest open delivery merchant whilst "a bit" drunk and only managed 2 before succumbing to unconsciousness.

I've never left chips. They never even made it back home in the first place.

Braaahn (Brun, for the BMW owners) bread is even more delicious than white bread.

I just don't know who you are any more

That's as maybe (it's not!), but braaaaahn bread has no place in the company of chips. The role of bread in a chip butty is to act as a sponge, soaking up the flavour from its contents. (see also: sausage or bacon) and should be smothered with copious amounts of melting butter

[img] [/img]

Brown bread is for people who pretend they like Rocket so as to appear middle class. It's an affectation

Your scenario is wrong and contrived binners, chips will be consumed on the way home, it's like the 11th commandant or something.

Even if i couldn't eat them all, someone would, unless i was drinking and therefore eating alone. And you don't go out to drink alone, that's also one of those things.

Edit you are right about the bread though, if the bread is already brown how can you see if it's absorbed enough vinegar?

Fair point. I'm wondering if I may have dreamt this whole cold chips scenario

Cold pizza for breakfast is something you factor in when deciding the size of the pizza you're drunkenly ordering (14" with cheesy chips obviously)

Cold pizza for breakfast is something you factor in when deciding the size of the pizza you're drunkenly ordering (14" obviously)

My boy does this at 16 years old! (not the drunk part though)

Sorry, always been a Hovis man.

Warbies now and again in work, toasted, Lurpak obviously, but I can take it or leave it, tbh.

I met Joe Gladwyn outside Church as a small boy.
He was all I imagined and more, I'd hate to let him down now.

Lurpak?

What is this? Its sure as heck not butter! Why not just use stork?

Margerine?
Fauxletariat Toynbeeite toss.
A retro affectation, akin to lino and not washing properly.

Late to the party, but

A pasta sandwich would be rubbish, lasagne wouldn't work at all with chips.

Lasagna [i]is[/i] a sandwich, isn't it? A laminate at the very least.

The second point is incorrect.

Hold on, are some of you sat at your dinner tables with a bowl of pasta? Like, just pasta, no sauce or nuffink, thinking 'well, this is a bit dull, wish I had chips...'

No bloody wonder, the pasta is merely a vessel by which to deliver sauce with a bit of texture. Do all you pasta haters make a load of sauce, eat that and think 'well that was tasty but I'm not very full, glad I didn't add all that rank pasta though.

If you think pasta is crap, up your sauce game.

Am I not allowed to like Rocket? I even grew my own earlier this year.
It was nice with my... oh, erm, this is the problem isn't it? my.. salads.
Sorry.

tomhoward - I think you missed "You have to add so many other things to pasta just to make it not taste like, well, pasta." on pg 1.

But isn't that the whole point of pasta/any starchy staple food, they only taste of what you add to or cook them in?

No one hates pasta, just like no one hates the Lib Dems.

It's just that when faced with the cupboard or the polling booth, more interesting alternatives often present themselves.
People often lie in polls like these, ashamed of their true thoughts and intentions.

You're on the way back from the pub, you nip in the chippy and order steak pudding, chips peas and gravy, then back at home, half way through it, sat on the sofa, you drift off into a Stella-aided food coma.

Still not man enough for a 16" Munchy Box, I see.

I used to visit a company in Northern Italy where everyone went to the (very good) works canteen for lunch. I noticed a good proportion of the staff had plain pasta with olive oil and black pepper with a side salad of a few leaves with oil and vinegar. I tried it. Once.

I wondered why most of the jerseys for sale in the classifieds were XXXXL

Large Jerseys could well make good chips.

nedrapier - Member
Late to the party, but

A pasta sandwich would be rubbish, lasagne wouldn't work at all with chips.
Lasagna is a sandwich, isn't it? A laminate at the very least.

The second point is incorrect.

A) lasagne is no more a sandwich than a Victoria sponge is. Yes they have things layered, maybe even "sandwiched" but they're not sandwiches.

B) see Cougar's earlier clarification. If you made lasagne using chips in place of pasta, by the time it was cooked you'd really have something closer to corned beef hash.

But isn't that the whole point of pasta/any starchy staple food, they only taste of what you add to or cook them in?

NO! Think of a sample of foods. really nice foods that you love...

Now add the words '....and chips'

Already things have massively improved. Give it a go

Pie
Fish
Burger
Sausage
Egg
Gammon
Steak
Mushy Peas
Steak pudding and gravy
Even Chips

Now try that with pasta.

Doesn't work, does it? In fact, in most cases, it would be a crime against humanity, that would rightfully get you a shoeing

If you want sauce, have some ketchup

Still not man enough for a 16" Munchy Box, I see.

If only such things were available to me PP. Its alright for you. You live in fried food nirvana

Lasagna is a sandwich, isn't it? A laminate at the very least.

Never thought of it like that but it's true. So that effectively makes lasagne engineered minced beef.

If you made lasagne using chips in place of pasta, by the time it was cooked you'd really have something closer to corned beef hash.

How poor are you? Using corned beef in lasagne, instead of ground steak mince?

(actually, sounds quite nice. I've done haggis lasagne before, with this I've just broadened my repertoire. But I'll call it corned beef laminate in honour of the STW inventors)

Always the bridesmaid never the bride though binners. In pasta dishes, the pasta and even the specific type of pasta is integral to the dish itself.

As for just chips on their own, they have to be fried in dripping, and have salt and vinegar on to be worth eating. Unless you like tucking in to naked oven chips? If so then you need help.

What's in a 16" Munchy Box?

I'm only given one dimension and a hint of its tastiness to work with.

My boy does this at 16 years old! (not the drunk part though)

It's not like it were when I were a lad. 16 would mean have meant Strongbow or (God no, the horror) Thunderbird. Or possibly a couple of pints in the pub opposite the police station (keep them where you can see them, I believe the thinking was).

You can't make a chip pie

[img] [/img]

I rest my case

As for just chips on their own, they have to be fried in dripping, and have salt and vinegar on to be worth eating. Unless you like tucking in to naked oven chips? If so then you need help

Oven chips are a means to an end when things are desperate.

But chips, actual chips, real proper chips, are deep fried in animal fat. Anything else isn't proper chips. They're sadly difficult to find nowadays.

[url= http://www.mccartneysofmoira.com/delicatessen/corned-beef/ ]How poor are you?[/url]

The thing is there are chips and there are chips

I'm not talking about poncy flavouring like peri peri or truffle

I mean fat chip shop chips and thinner fries. Both have their place. The worst crime is when they're not well done, just anaemic undercooked pieces of potato - it's not hard is it, if in doubt leave it in the fryer for an extra minute

The sandwich shop near my work makes lasagne pies, they're lush.

Congratulations! You've achieved the impossible

You've produced a pie that I am absolutely repelled by. We're in unchartered waters here. I feel lost, confused and scared! 😥

Cant remember the last time I had chips

Really no point when you are in the south....

Its a gastronomic desert

binners - Member

Congratulations! You've achieved the impossible

You've produced a pie that I am absolutely repelled by. We're in unchartered waters here. I feel lost, confused and scared!

Fear not young binners; that "pie" is vegan, so doesn't even register as food.

The lasagne pie I get isn't though. Well, the cows it's made from might have been, but it's still got bechamel sauce on top.

aracer - Member
You can't make a chip pie

At least if you did it wouldn't look like a cross section of the waste bag from a colectomy clinic.

[quote=binners ]You've produced a pie that I am absolutely repelled by. We're in unchartered waters here. I feel lost, confused and scared!

😆 - now that's what I call a result!

artisan corned beef.

I feel that would be wasted in a laminate, to be fair. I was thinking more

[img] [/img]

£1.50, for lips, tits and arseholes in a strange yellow matrix.

I feel that would be wasted in a laminate, to be fair.

So long as you only use a suitably shaped staub dish, you [b]may[/b] be ok.

What's in a 16" Munchy Box?

I'm only given one dimension and a hint of its tastiness to work with.

All other post-boozer delights fall short of the munchy box.......

http://singletrackworld.com/forum/topic/whats-the-best-crap-food/page/3#post-7902578

I still don't know what's in it. I'm assuming you provided a photo as nor do you?

More accurate description here.....

http://singletrackworld.com/forum/topic/whats-the-best-crap-food/page/4#post-7903134

Ohhhhhhhhh. It's only a 6hour round trip...
Edit: (un)surprising lack of pasta too.

I really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really want to try a Tandoori Munchy Box now

We're out for a curry tonight, but I just know that as I'm chomping on my favourite South Indian Garlic Chilli Chicken, I'll have that nagging voice at the back of my mind 'this isn't a Tandoori Munchy Box. A Tandoori Munchy Box would be better than this' 😥

Curse you PP! How can a thread that started as a homage to chips end up in such crushing disappointment!

Pasta is Italian and Mediterranean diets are supposed to be healthy, so pasta gets my vote over nasty greasy unhealthy chips.

Or something like that 😀

Yeah, reality is, pasta and pasta dishes we Brits eat is hideously unhealthy really. Daily fresh seafood diet, maybe (not battered cod 😉 )

Pizza also is good for you, because it's Italian, so it must be 😛 . Well, it has tomato on it 😉

Actually, I like decent chip shop chips, but it's hard to come by and varies on the time and oil quality. I rarely do chips though, but I do love pasta dishes. Less about the pasta, but the sauce with it.

Curse you PP! How can a thread that started as a homage to chips end up in such crushing disappointment!

'Cause you, as usual, started banging on about pies.

I was left with no option but to deploy the nuclear deterrent.

Peace through superior frierpower 😉

[u]Garlic prawn linguine with cherry tomatoes[/u]

Heat a couple of tablespoons of olive oil in a saute pan (or frying pan if large enough to contain the pasta at the end) at a medium heat.
Add a pinch of dried chilli flakes and a finely chopped garlic clove and cook till the garlic is 'pale gold' (beige).
Add around half a dozen prawns and cook for half a minute to a minute, then turn them over and cook another half a minute to a minute.
Add between 6-8 cherry tomatoes, sliced in half, and cook for a few minutes, adding salt and pepper to season.

In the meantime cook 75g-100g of linguine or spaghetti in approximately a litre of boiling water with half a teaspoon of salt added to it. Cook it till it's 'al dente' (so 10 minutes if the De Cecco brand), then quickly drain and add the pasta to the saute/frying pan, together with a good handful of finely chopped flat leaf parsley.

Allow half a minute to a minute for the pasta to cook a bit more in the juices and then serve with some bread (focaccia is good) to mop up the spicy garlicky tomatoey juices at the end.

You could leave out the prawns for a vegetarian version.

Peace through superior frierpower

[URL= http://www.sherv.net/cm/emo/happy/cheering-clapping-smiley-emoticon.gi f" target="_blank">http://www.sherv.net/cm/emo/happy/cheering-clapping-smiley-emoticon.gi f"/> [/IMG][/URL]

Peace through superior frierpower

*applause*

Peace through superior frierpower

[url= http://www.phillyvoice.com/beer-battered-bacon-wrapped-deep-fried-butter/ ]return fryer[/url]

return fryer

Don't make me use the Pizza Crunch

Just checked that recipe and it states:

6 strips of bacon
Kosher salt

Please can someone explain that one to me?

Oh, and pasta FTW.

Pizza Crunch

I'm going to have to do cardiac potatoes now so i can provide photo evidence/challenge

it's not kosher.

From wikipedia:[i]Koshering salt, usually referred to as kosher salt, is a variety of edible salt popular in the US which has much larger grain size than some common table salt. Like common table salt, kosher salt consists mainly of the chemical compound sodium chloride.

Unlike some common table salt, kosher salt typically contains no added iodine. Some brands will include anticaking agents in small amounts.[/i]

I'm going to have to do cardiac potatoes

You will never win.

I've seen 30 stone Americans walk into the Blue Lagoon chippy, look at the menu and go pale and leave without saying a word.

We're not even allowed to talk about the Stonner.

https://en.wikipedia.org/wiki/Stonner_kebab

1000cal? I assume that's a misprint on wiki?

That is no misprint my friend.

It's not exactly a lot is it?

[url= http://mrporky.co.uk/product/scratchings/ ]for example, it's 200g of (not very good) pork scratchings[/url]

Presume it means large calories rather than gram calories.

Well I'm home alone Saturday so that's the ingredients ordered for said potatoes. I think i should have steak as an accompaniment

Potatoes come out of the ground and on my plate with little meddling. They digest better and all forms are good.

Pasta is the most overrated food of all time.

^^^quinoa?

Presume it means large calories rather than gram calories.

Say what now?

A battered sausage wrapped in donner with chips sounds quite appealing right now.

Chips ? Or Chips ?

499kr to you Sir, or Madame... (£47)

[img] [/img]

Do they come in s****y flavours like [s]Smokey bacon[/s] iberico ham, [s]roast beef[/s] chateau briand and the like?

Edit: Nope google suggests cheese flavour mushroom and mushroom flavour seaweed among others. But they are the worlds most exclusive crisps.

These are not just any potato chips. These are potato chips made with some of the most exclusive ingredients available in the Nordics. And to get the best craft and match perfectly with our India Pale Ale they're prepared by the talented chefs of the Swedish National Culinary Team.

For the best taste experience, these chips should be savored with S:t Eriks India Pale Ale.

&

Ingredients
Matsutake
With a taste similar to that of mature cheese, matsutake is one of the world’s most sought-after species of mushrooms. The matsutake in the chips comes from pine forests in the northern region of Sweden and was picked by hand using cotton gloves in order to preserve their quality.

Truffle Seaweed
As the name suggests, truffle seaweed has a flavor reminiscent of truffles. The seaweed grows in the form of small tufts on the brown alga known as Ascophyllum nodosum, which is only found in cold tidal waters. The seaweed used in the world’s most expensive chips comes from the waters around the Faroe Islands.

Crown Dill
To achieve the distinctive dill flavor, the creators of the chips investigated varieties of Swedish crown dill. The crown dill used was hand-picked on the Bjäre Peninsula in southern Sweden and selected for its fresh, yet powerful flavor.

Leksand Onion
For a balanced onion flavor, we used the much sought-after Leksand onion, a specific variety of the onion family that grows just outside the small Swedish town Leksand. One reason for its excellent flavor may be the fact that the onions are always planted on the eighteenth of May and harvested on the tenth of August, whatever the weather.

India Pale Ale Wort
During the process of brewing beer, the barley malt is converted into a sweet aromatic liquid known as wort. To add a hint of sweetness to the chips, freeze-dried wort was added, of the kind normally used to brew S:t Eriks India Pale Ale.

Ammarnäs Potatoes
The potato in the chips comes from the potato hillside in Ammarnäs, a steep, stony slope in a south-facing location where almond potatoes are cultivated in very limited numbers. The slope is difficult for modern agricultural machines to access, which means that all potatoes are planted and harvested by hand.

However..

All income generated from the sale of these chips will be donated to charity.

You've produced a pie that I am absolutely repelled by.

I like pie and I live off pasta, and I'm with you on this. That's just wrong.

It's even wronger than putting a puff pastry lid on a casserole and calling it a pie.

Content is what matters. Just encasing something in pastry does not a pie make.

Lasagna has as legitimate a place inside pastry as a lego Death Star

Am I not allowed to like Rocket? I even grew my own earlier this year.
It was nice with my... oh, erm, this is the problem isn't it? my.. salads.
Sorry.

Doesn't have to be salad. If you've got plenty off it its great mashed up as pesto on your, umm, pasta.

Binners, get yer big baldy mancunian head up to Peebles, and try a forsythes lasagne pie. Ooft.