Quick Questions on ANYTHING Old Style 3 (See first post for links to other threads)

madmary_2

You threw them where?

Let us know how it goes and if all else is lost, the red wine should more than make up for it!

Mary

CupOfChai

Sounds good, shake some of your mixed herbs in now and add a splash of the wine if you like. Or you could just drink the wine!

Then let it simmer away, stirring occasionally, until it's gone nice and thick. Then just cook your pasta like usual. It freezes really well so you can keep the extra portions for another day.

homealone_2

thanks, you have all been really helpful. its definitely bubbling away. have not put the wine in yet and my jar of dried mixed herbs has turned into dried rosemary so not sure not whether t add. also it started what I call the bubbling at 5.15pm need to have it ready for 7pm so at what time should I turn it off and at what time would I start the re heating process

madmary_2

Add the rosemary, just not too much. If it is bubbling turn it down really low. You can turn it off any time and then re heat for about 15 minutes before you want to eat, say just before you make the spaghetti which should take about that time including boiling the water. Make sure you put salt in the spag water and a little bit of oil if you have it.

Don't let anything stick to the bottom of the pan, although a bit of stick is fine for the sauce if you keep stirring and incorporate. Just not burned bits.

Mary

homealone_2

have just tasted it and its yuck there is something missing but I don't know what have poured a very generous glug of wine and squirt of ketchup in and crossing fingers

madmary_2

Have you seasoned it? By that I mean some salt. Add a little at a time and stir.
You can also add a little bit of sugar if it's too sharp with the tomato.

Did you fry up before you added the tomato?

Mary

CupOfChai

Any of you know how long crackling keeps for? And where it should be kept?

madmary_2

No idea how long it keeps for CoC. But I would store it in my usual airtight container. Crackling is only pork scratchings and if it's got lots of salt on it should be good for a while.

Mary

CupOfChai

I'll keep it until it goes funny then, being mainly fat I will be able to smell if it's gone rancid I'm sure.

I know most people don't have this problem, but there's only really one of us here who eats it, and he now has a whole big joint's worth to get through bless him!

madmary_2

My crackling was rubbish today. It's hit and miss with me!

Mary