All Categories› Poker› Area 51

You need to be logged in to your Sky Poker account above to post discussions and comments.

You might need to refresh your page afterwards.

Sky Poker forums will be temporarily unavailable from 11pm Wednesday July 25th.
Sky Poker Forums is upgrading its look! Stay tuned for the big reveal!

The Spag Bol tribute thread.....

MAXALLYMAXALLY
edited February 2012 in Area 51


As we carnt say anything against Sky Poker in any section of this forum now, and Area51 can be no more,.....please post you fav Spag Bol recipes/additions etc here ----------------

I like to cook mine with no mushroom but plenty of sweet corn and kidney beans with a bottle and half of red wine. I sometimes put some of the wine into the meal.
· Share on FacebookShare on Twitter

Comments

  • DAVEYZZDAVEYZZ
    edited February 2012
    sorry i   missread the title i thought it was a spornybol tribute thread




    ps........kidney beans and sweetcorn do NOT! go into spag bol!
    never,never,never!
    · Share on FacebookShare on Twitter
  • logdonlogdon
    edited February 2012
     I had him crushed until the Sky river card gave him a pair of two's.   
    · Share on FacebookShare on Twitter
  • drumahai05drumahai05
    edited February 2012
    In Response to The Spag Bol tribute thread.....:
    As we carnt say anything against Sky Poker in any section of this forum now, and Area51 can be no more,.....please post you fav Spag Bol recipes/additions etc here ---------------- I like to cook mine with no mushroom but plenty of sweet corn and kidney beans with a bottle and half of red wine. I sometimes put some of the wine into the meal.
    Posted by MAXALLY
    i find your recipe my good sir an insult to my favorite meal and an offence to good taste, the correct way is to sear the meat in a hot pan of virgin oil, add Worcester sauce, peppers, onions, garlic powder, herbs, a half pound of chopped tomatoes, after cooking for 20 minutes, cover and put in the fridge for two days to allow it to mature. after two days cook a batch of pasta for ten minutes, wash the pasta under a very hot tap. then serve the pasta on plates. bring the meat to the boil and spread over the pasta. to finish off grate mature cheese over the meal. and have some garlic bread ready to compliment the sauce. without i hope insulting your feeble efforts at the fine art of cooking i wish you well and hope you are a better poker player, eat well my good sir, and carry on playing to your normal standard:))
    · Share on FacebookShare on Twitter
  • MAXALLYMAXALLY
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    In Response to The Spag Bol tribute thread..... : i find your recipe my good sir an insult to my favorite meal and an offence to good taste, the correct way is to sear the meat in a hot pan of virgin oil, add Worcester sauce, peppers, onions, garlic powder, herbs, a half pound of chopped tomatoes, after cooking for 20 minutes, cover and put in the fridge for two days to allow it to mature. after two days cook a batch of pasta for ten minutes, wash the pasta under a very hot tap. then serve the pasta on plates. bring the meat to the boil and spread over the pasta. to finish off grate mature cheese over the meal. and have some garlic bread ready to compliment the sauce. without i hope insulting your feeble efforts at the fine art of cooking i wish you well and hope you are a better poker player, eat well my good sir, and carry on playing to your normal standard:))
    Posted by drumahai05

    Ok ok.....yours may taste better, but I have wine with mine. I rest my case.

    As for my poker playing ability....I was pasta caring a long time ago about that. :(

    Have you lot got to change your team name now to TEAM51NOMORE? :):)
    · Share on FacebookShare on Twitter
  • davelufcdavelufc
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    In Response to The Spag Bol tribute thread..... : i find your recipe my good sir an insult to my favorite meal and an offence to good taste, the correct way is to sear the meat in a hot pan of virgin oil, add Worcester sauce, peppers, onions, garlic powder, herbs, a half pound of chopped tomatoes, after cooking for 20 minutes, cover and put in the fridge for two days to allow it to mature. after two days cook a batch of pasta for ten minutes, wash the pasta under a very hot tap. then serve the pasta on plates. bring the meat to the boil and spread over the pasta. to finish off grate mature cheese over the meal. and have some garlic bread ready to compliment the sauce. without i hope insulting your feeble efforts at the fine art of cooking i wish you well and hope you are a better poker player, eat well my good sir, and carry on playing to your normal standard:))
    Posted by drumahai05

    I just open a tin!!!!!
    · Share on FacebookShare on Twitter
  • DAVEYZZDAVEYZZ
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    In Response to The Spag Bol tribute thread..... : i find your recipe my good sir an insult to my favorite meal and an offence to good taste, the correct way is to sear the meat in a hot pan of virgin oil, add Worcester sauce, peppers, onions, garlic powder, herbs, a half pound of chopped tomatoes, after cooking for 20 minutes, cover and put in the fridge for two days to allow it to mature. after two days cook a batch of pasta for ten minutes, wash the pasta under a very hot tap. then serve the pasta on plates. bring the meat to the boil and spread over the pasta. to finish off grate mature cheese over the meal. and have some garlic bread ready to compliment the sauce. without i hope insulting your feeble efforts at the fine art of cooking i wish you well and hope you are a better poker player, eat well my good sir, and carry on playing to your normal standard:))
    Posted by drumahai05
    NO! NO! NO! NO!
    · Share on FacebookShare on Twitter
  • andybuckandybuck
    edited February 2012
    personally i add pigeon dung into my sauce
    · Share on FacebookShare on Twitter
  • djblacke04djblacke04
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    In Response to Re: The Spag Bol tribute thread..... : Ok ok.....yours may taste better, but I have wine with mine. I rest my case. As for my poker playing ability....I was pasta caring a long time ago about that. :( Have you lot got to change your team name now to TEAM51NOMORE? :):)
    Posted by MAXALLY

    come on dont make me post that photo in here...
    · Share on FacebookShare on Twitter
  • MAXALLYMAXALLY
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    In Response to Re: The Spag Bol tribute thread..... : come on dont make me post that photo in here...
    Posted by djblacke04

    Go away....you are still on my ignore button!
    · Share on FacebookShare on Twitter
  • AMYBRAMYBR
    edited February 2012
    I think if you have the ingrediends to make spag bol... your much better off making lasagne.  Yum.
    · Share on FacebookShare on Twitter
  • pod1pod1
    edited February 2012
    most important ingredients in spag bol is wine mince and spaghetti IN THAT ORDER!!
    · Share on FacebookShare on Twitter
  • NoseyBonkNoseyBonk
    edited February 2012
    I'm fairly lazy and use the a shop-bought sauce

    Just brown off some minced beef then add it to that and simmer for 20 mins, and serve with fresh tagliatelle as I find it holds the sauce better than spaghetti.

    Drumahai - what's the thing with washing the cooked pasta in hot water? I've never heard of that being done. Just drain and serve (mixed with sauce).
    · Share on FacebookShare on Twitter
  • Poker_FailPoker_Fail
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    In Response to The Spag Bol tribute thread..... : i find your recipe my good sir an insult to my favorite meal and an offence to good taste, the correct way is to sear the meat in a hot pan of virgin oil, add Worcester sauce, peppers, onions, garlic powder, herbs, a half pound of chopped tomatoes, after cooking for 20 minutes, cover and put in the fridge for two days to allow it to mature. after two days cook a batch of pasta for ten minutes, wash the pasta under a very hot tap. then serve the pasta on plates. bring the meat to the boil and spread over the pasta. to finish off grate mature cheese over the meal. and have some garlic bread ready to compliment the sauce. without i hope insulting your feeble efforts at the fine art of cooking i wish you well and hope you are a better poker player, eat well my good sir, and carry on playing to your normal standard:))
    Posted by drumahai05

    Is that your age coming through again??
    · Share on FacebookShare on Twitter
  • DOHHHHHHHDOHHHHHHH
    edited February 2012
    Disagreeing with amybr on yet another thread.

    This is the only thing I can cook  . . . . . 

    Dolmio extra onion n garlic family size 1 timeeeeee !!! 
    · Share on FacebookShare on Twitter
  • AMYBRAMYBR
    edited February 2012
    :)

    Is only because is my boys birthday and I just had a huge plate of homemade lasagne-jaka-jaka lol (Cant get that out of my head :p)
    · Share on FacebookShare on Twitter
  • logdonlogdon
    edited February 2012
    Jessssss not another food program Thread . sigh !!
    · Share on FacebookShare on Twitter
  • unknown_usernameunknown_username
    edited February 2012
    Take a piece of dodgy looking meat, cut into fifty two equal pieces and select two pieces at random. Select a further three pieces at random, and then disgard those and replace with the three roughest pieces left. Put through the mincer and then place in a saucepan with copious amounts of vinegar and sour grapes. Bring to the boil and then leave to simmer until there's half what you started with. Repeat until it's all gone. Lastly complain that the meat was dodgy and the recipe only works for professional chefs.

    Bon appetite.
    · Share on FacebookShare on Twitter
  • drumahai05drumahai05
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    I'm fairly lazy and use the a shop-bought sauce Just brown off some minced beef then add it to that and simmer for 20 mins, and serve with fresh tagliatelle as I find it holds the sauce better than spaghetti. Drumahai - what's the thing with washing the cooked pasta in hot water? I've never heard of that being done. Just drain and serve (mixed with sauce).
    Posted by NoseyBonk
    it takes the sticky starch out try it
    · Share on FacebookShare on Twitter
  • drumahai05drumahai05
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    Take a piece of dodgy looking meat, cut into fifty two equal pieces and select two pieces at random. Select a further three pieces at random, and then disgard those and replace with the three roughest pieces left. Put through the mincer and then place in a saucepan with copious amounts of vinegar and sour grapes. Bring to the boil and then leave to simmer until there's half what you started with. Repeat until it's all gone. Lastly complain that the meat was dodgy and the recipe only works for professional chefs. Bon appetite.
    Posted by Goethe
    hee hee

    · Share on FacebookShare on Twitter
  • NoseyBonkNoseyBonk
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    In Response to Re: The Spag Bol tribute thread..... : it takes the sticky starch out try it
    Posted by drumahai05
    Never had a problem with that! .. Not sure why as I'm not a chef. Always done pasta (dry or fresh) in salted boiling water and just drained and served.

    · Share on FacebookShare on Twitter
  • logdonlogdon
    edited February 2012
    YOU LOT ARE LIKE SPORNY ...........  PASTA YOUR SELL BY DATE.!!!!
    · Share on FacebookShare on Twitter
  • djblacke04djblacke04
    edited February 2012
    In Response to The Spag Bol tribute thread.....:
    As we carnt say anything against Sky Poker in any section of this forum now, and Area51 can be no more,.....please post you fav Spag Bol recipes/additions etc here ---------------- I like to cook mine with no mushroom but plenty of sweet corn and kidney beans with a bottle and half of red wine. I sometimes put some of the wine into the meal.
    Posted by MAXALLY

    bet that gets all the ladies round .. :)
    · Share on FacebookShare on Twitter
  • splashiessplashies
    edited February 2012
    Mince
    Onions
    Mushrooms
    Garlic
    Red Wine
    Chopped Tomatoes
    Fresh Herbs
    Salt
    Pepper

    Cant go wrong!

    I'm sure i read somewhere that a spoonful of marmite is nice too, I did this once, but I don't think it made much difference.
    · Share on FacebookShare on Twitter
  • OopnorthOopnorth
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    Take a piece of dodgy looking meat, cut into fifty two equal pieces and select two pieces at random. Select a further three pieces at random, and then disgard those and replace with the three roughest pieces left. Put through the mincer and then place in a saucepan with copious amounts of vinegar and sour grapes. Bring to the boil and then leave to simmer until there's half what you started with. Repeat until it's all gone. Lastly complain that the meat was dodgy and the recipe only works for professional chefs. Bon appetite.
    Posted by Goethe
    So true, being a butcher in a previous life for a good few years, the carp thats crushed up and spices added to it to make 'mince' 'burgers' 'sausages' etc, wouldnt touch spagorny bollocnaise either, bless him
    · Share on FacebookShare on Twitter
  • spornybolspornybol
    edited February 2012
    can`t resist,  simple`s

    lean minced fish, choppped morons, diced idiots and spagetti donks

    a meal made for the river.
    · Share on FacebookShare on Twitter
  • MAXALLYMAXALLY
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    can`t resist,  simple`s lean minced fish, choppped morons, diced idiots and spagetti donks a meal made for the river.
    Posted by spornybol

    Knew you would turn up.......eventually :)
    · Share on FacebookShare on Twitter
  • logdonlogdon
    edited February 2012
    In Response to Re: The Spag Bol tribute thread.....:
    In Response to Re: The Spag Bol tribute thread..... : Knew you would turn up.......eventually :)
    Posted by MAXALLY
    All that talk of FOOD ...........  I could hear his belly rumbling.!

    Edit;    "Grumbling"   :-))
    · Share on FacebookShare on Twitter
  • LeviathonLeviathon
    edited February 2012
    I think I'm in love with Splashies.
    · Share on FacebookShare on Twitter
  • unknown_usernameunknown_username
    edited February 2012

    Brown 500g mince and crumble in a couple oxo cubes, add a chopped red onion and garlic and a few sliced mushrooms.
    Pour in half a bottle of red wine, worchester sause, oregano and two tins of chopped tomatoes.
    Simmer on a low heat for about 3-4 hours.
    Serve with al dente spaggetti, grated parmasan and fresh basil. EPIC.

    · Share on FacebookShare on Twitter
Sign In or Register to comment.