Are you serious???? Just once?
Did you eat it raw? As it is when its taken from a tree? The olive must be prepared to be edible and tasty
I found this awesome Turkish sauce, it's so yummy...!
- Thread starter Grall
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Are you serious???? Just once?
Did you eat it raw? As it is when its taken from a tree? The olive must be prepared to be edible and tasty
Thread necro! 
Speaking of delicious spices, I just finished a mammoth cooking session which should only have been mastodont-sized, but since I mistakenly bought 1.6kg of ground beef (thinking it was 1kg) I had to make WAY more food than intended...
The delicious spices came in the form of Patak's Tikka Masala sauce. Amazingly wonderful-tasting stuff! Creamy texture and really nice spicy taste, with just a hint of tanginess. You know the real stuff is in it coz there's some coarse-ground bits of seeds and whatnot in there, it doesn't detract from the enjoyment of the sauce, but rather brings authenticity to it.
So I cheated, as I usually do when cooking, I boiled some taglione pasta and fried up the beef, and mixed with the sauce in a pan. Then portioned up the stuff, and froze 3/4 of it using some nice Dutch (or maybe Belgian, I forget) hermetically sealed plastic food containers I bought the other week. The result was quite delicious, but could have used more salt. A result, no doubt, by the fact I had way more beef on my hands than anticipated...
This sauce will undoubtedly visit my kitchen again, that's for sure.
Speaking of delicious spices, I just finished a mammoth cooking session which should only have been mastodont-sized, but since I mistakenly bought 1.6kg of ground beef (thinking it was 1kg) I had to make WAY more food than intended...
The delicious spices came in the form of Patak's Tikka Masala sauce. Amazingly wonderful-tasting stuff! Creamy texture and really nice spicy taste, with just a hint of tanginess. You know the real stuff is in it coz there's some coarse-ground bits of seeds and whatnot in there, it doesn't detract from the enjoyment of the sauce, but rather brings authenticity to it.
So I cheated, as I usually do when cooking, I boiled some taglione pasta and fried up the beef, and mixed with the sauce in a pan. Then portioned up the stuff, and froze 3/4 of it using some nice Dutch (or maybe Belgian, I forget) hermetically sealed plastic food containers I bought the other week. The result was quite delicious, but could have used more salt. A result, no doubt, by the fact I had way more beef on my hands than anticipated...
This sauce will undoubtedly visit my kitchen again, that's for sure.