Vic Wasteland Thread

[xALmoN]

lol maybe he made the pasta himself.

[PENGUYEN]

Probably was ready made sauce, and he reheated it every 20 minutes.

[joeyjoejoejuniorshabadoo]

2 onions brunoised (2x2x2ml cubes)

1 carrot brunoised

2 stick's cellery brunoised

5 cloves garlic - minced

cook all in 50g butter and 50ml olive oil on lowest possible temp for 15 min

remove from pot and strain. add butter/oil back to pot (remember to have a bowl under strainer to retain fats/juices)

allow butter/oil to heat again and add 500g pork mince, brown

remove pork from pot and add to strainer.

place butter/oil/porkfat in pot and reheat

add 500g beef mince (fatty shit - not heartsmart crap) and brown.

remove from pot and add to strainer.

get bare pot stupid hot then add 1/2 bottle shiraz to deglaze.

once wine is boiling, add contents of strainer to pot.

while meat is simmering, add 400ml tomato paste and 10 chopped vine ripened tomatoes

add salt to mix

in a clean chux cloth place 2 star anise, 3 bayleaves, 1 sprig of rosemary and the vine's from the tomatoes. tie this closed with cooking twine and place in simmering pot. cover with lid

simmer on lowest posssible flame for 3 hours stirring every 15 mins

remove lid and simmer until desired consistency is reached, add salt and pepper to taste, allow to sit.

set aside, cook pasta, mix and enjoy

[xALmoN]

sounds good, copy pasted and saved.. i'd omit the celery though.

[krzysiu]

2 onions brunoised (2x2x2ml cubes)

1 carrot brunoised

2 stick's cellery brunoised

5 cloves garlic - minced

cook all in 50g butter and 50ml olive oil on lowest possible temp for 15 min

remove from pot and strain. add butter/oil back to pot (remember to have a bowl under strainer to retain fats/juices)

allow butter/oil to heat again and add 500g pork mince, brown

remove pork from pot and add to strainer.

place butter/oil/porkfat to pot and reheat

add 500g beef mince (fatty shit - not heartsmart crap) and brown.

remove from pot and add to strainer.

get bare pot stupid hot then add 1/2 bottle shiraz to deglaze.

once wine is boiling, add contents of strainer to pot.

while meat is simmering, add 400ml tomato paste and chopped 10 vine ripened tomatoes

add salt to mix

in a clean chux cloth place 2 star anise, 3 bayleaves, 1 sprig of rosemary and the vine's from the tomatoes. tie this closed with cooking twine and place in simmering pot. cover with lid

simmer on lowest posssible flame for 3 hours stirring every 15 mins

remove lid and simmer until desired consistency is reached, add salt and pepper to taste, allow to sit.

set aside, cook pasta, mix and enjoy

I'll be at your house in a minute!

[Mohsen]

do want

will lamb mince work instead of pork?

[joeyjoejoejuniorshabadoo]

no

douchebag

[PENGUYEN]

no

douchebag

[joeyjoejoejuniorshabadoo]

sounds good, copy pasted and saved.. i'd omit the celery though.

the celery is integral to adding a base flavour... it's called a soffritto, which is the itallian version of a mirepoix. google "mirepoix" to see what i'm on about. it's the most important part of sooooo many classic dishes

[ARTZ]

joe when do i get my members status huh huh, come on you is bosss now make it happen,

Dont make me email you...

EDIT>> DW Im not gunna tag along your GOR cruise, missus getting tonsils out so i gotta play nurse and do my daddy duties..

Edited February 26, 2011 by Arthur T3

[xALmoN]

the celery is integral to adding a base flavour... it's called a soffritto, which is the itallian version of a mirepoix. google "mirepoix" to see what i'm on about. it's the most important part of sooooo many classic dishes

but because its 2mm cubes, i wont get to taste it and get punched in the face with the taste of apiol right? that is what i'm most fearful of, i can't stand the smell of celery, let alone the taste of it by itself.

[dezz]

you forgot to remove the chux cloth before serving

[UNR33L]

i just made the best bolognaise ever... no shit..

shit took 5 hours

I would love to taste your bolognaise.. my favourite meal. Make some next SAU meet? cheers brah.

I think I'm the only one that has eaten your food here, back when I borrowed your steering wheel

[Mohsen]

I would love to taste your cawk.. my favourite meal. Make some next SAU meet? cheers brah.

I think I'm the only one that has eaten your food here, back when I borrowed your steering wheel

lol wut

down for gor if my membership is thru by then( paying on monday).

[R-SPEC]

brabus tuned s600 v12 sounds sexy

Brabus = definition of tuff

no amount of negative offset will ever come close to a Brabus tuned black on black merc.

I finished the steak in about 15 minutes, but it gets pretty hard to chew when you're eating that fast... same for the vegies, there's so much food there that it starts to get cold...wedges etc don't go down so easily as they get colder...

eye see.

veyron

It's probably one of the ugliest supercars in existence

it's the fact that it can rip a 2.5 sec o-100 and be as easy to drive to the milk bar as a stock commodore.

that's why it's a quad turbo W16, not a 2.5lt I6 running a T61 @ 75 psi

easy to drive to the milk bar, question is will you ever park it at the milk bar/shops? i doubt it.. so whats the point

only reason you'd get a car like that is for investment, hoping it will keep appreciating in price

rather get me 2 or 3 more road friendly ferraris/porsches instead of 1 veyron that will most likely never see the road.

[Count Grantleyish]

We'll cruise to Hamish's place and sample his 'god-like' cooking.

Who's in?

[Count Grantleyish]

lol wut

down for gor if my membership is thru by then( paying on monday).

Small wonder you're a virgin.

Stop liking other man's penis.

Douchebag.

[funkymonkey]

it's the fact that it can rip a 2.5 sec o-100 and be as easy to drive to the milk bar as a stock commodore.

that's why it's a quad turbo W16, not a 2.5lt I6 running a T61 @ 75 psi

So I've been thinkin of buying a Maserati 4200GT later this year. They're cheap as chips in the UK, and you get a high revving Ferrari V8. Handles like shit when stock, but is tail happy and fun to drive as long as you get a manual with a gear stick and not a manual with paddles. Should have one landed in OZ for about 50K for an average quality one. That's poverty spec BMW/R34 GTR money for a Ferrari powered luxury cruiser.

Spend another 20k to slam it on its arse and run some decent fitment wheels, maybe spend a little more and change the tail lights to the signature 3200GT ones and put in a 2007 Gransport front grille, bumpers and side skirts and instant panty dropper. Could easily flip it for 90 - 100K in a year or two.

someone convince me this is a bad idea.

[ARTZ]

lol wut

down for gor if my membership is thru by then( paying on monday).

Good luck with that i paid a month ago, still waiting..

[HEKT1K]

Shan - Wouldn't 3200GT be cheaper (for essentially identical appearance including froth-worthy boomerang lights) ?

If you have mates who can fix them, dooo eeeet.