Hey good lookin, what you got cookin?

**tetsujin1979** · 12/10/2006, 4:31 PM

Originally Posted by Dr.Nightdub

Pesto sauce is mankind's greatest culinary invention. OK, it wouldn't really be the same if someone hadn't invented pasta as well, but you get my drift...

Add some pesto to pasta, with fried sausage cut into strips, some diced tomatoes, and top with cheese. Bake for about 15-20 minutes. Lovely altogether!

**Peadar** · 13/10/2006, 8:18 AM

Pesto in chicken breast sounds delish!
I normally only have it with pasta.
We could bring out a foot.ie cook book before Christmas if we got cracking on it now.

**Magicme** · 13/10/2006, 8:25 AM

Originally Posted by BohsPartisan

You're both wrong. My homemade Pizza is the best.

No mine is the best!! Well ok its not but its pretty good! Dylan makes a good pizza too....I taught him all he knows!

He is planning on cooking a 3 course meal for his grandparents on Sunday for their anniversary. Actually 5 course....he's starting with crudites and cream cheese dip as nibbles, followed by spinnach & ricotto ravioli for the starter, a pinenut & basil risotto with some kinda chicken (hasnt decided which to do yet) as the main and choc brownies with homemade ice cream as pud & tea/coffee! Everything will be home made by his loving hands!

I picked up a boots catalogue yesterday and they have a pasta machine for bout �25 I wonder would it be good enough for him to start with?

**BohsPartisan** · 13/10/2006, 8:48 AM

Can I book him for my next anniversary? OK its nearly a year away but it sounds like he'll be popular.

**liam88** · 13/10/2006, 9:11 AM

Both my parents are great cooks (including loads of yummy Burmese food!) and so is my girlfriend..........but now I'm at university -catered halls so continental breakfast (can't really go wrong) and dinner which is about the good end of average.

Lunch is either sandwhich, pot noodle, soup, or breakfast in a can.

Anyone want to come do me some proper food?? Its been 3 weeks!!!

**Peadar** · 13/10/2006, 9:13 AM

Originally Posted by liam88

Anyone want to come do me some proper food?? Its been 3 weeks!!!

Learn to cook, you lazy sod!

**BohsPartisan** · 13/10/2006, 9:23 AM

I remember, back in my UCD days, a few times towards the end of the week I'd have fck all left to eat in the cupbord and not much money so I'd often have things like a tin of sweetcorn with mayonaise mixed through it.

**Peadar** · 13/10/2006, 9:51 AM

I often had a Knorr stock cube and some pasta.
Not bad considering how cheap it was.

Remember one Saturday, getting a big potato, a carrot and a small turnip from an old dear on Moore St. for a few pence. Boiled them together and mashed them up with butter.

**Magicme** · 13/10/2006, 9:56 AM

Originally Posted by BohsPartisan

Can I book him for my next anniversary? OK its nearly a year away but it sounds like he'll be popular.

Ha...he has been told by a guy who is a chef on a Saudi Prince's yacht who used to work in the Sydney Opera house and Clarance and trained in one of Ramsey's kitchens that when he gets fed up with his job of cooking for the Prince bout twice a year and earning double most peoples wages a year and opens a restaurant that Dylan has a job with him! He said any kid who can cook spaghetti bolognaise since he was 6 can have a job in his kitchen.

I rem in College sometimes eating porridge for my dinner. Boy did I love Thursdays tho when my Dad would b stayin in Dublin for business & take me out for a proper feed! Also when lived on Parnell st did the old going over to Moore Street as they were closing and getting a big carrier bag full of spuds, carrots, broccolli, onions and anything else they would throw in for about �2 and it lasting for bout 3 days! Thems was the days!

**Peadar** · 13/10/2006, 10:03 AM

Originally Posted by Magicme

Also when lived on Parnell st did the old going over to Moore Street as they were closing and getting a big carrier bag full of spuds, carrots, broccolli, onions and anything else they would throw in for about �2 and it lasting for bout 3 days! Thems was the days!

Staturday evenings were the best for that.
The amount of stuff you'd get for a few pence was unreal.
Also used to get mince from the butchers on Thomas St. for half nothing. It always helped if you went in with a sad face, a handful of change and asked, "how much mince can I get for 63p?"

They'd lash a scoop of mince in a bag and wouldn't even bother to weigh it. The Dubs were great for looking after you like that.

**noby** · 13/10/2006, 10:04 AM

Originally Posted by Magicme

I picked up a boots catalogue yesterday and they have a pasta machine for bout �25 I wonder would it be good enough for him to start with?

I think I paid about that in a Kitchen place in Cork. Once it's pretty sturdy looking it'll be as good as you need. Nothing beats fresh pasta. You only boil it for 3-4 minutes, and a nice and simple tomato sauce goes well with it. It's amazing how far you'll stretch a couple of eggs and a cup of flour.

**Peadar** · 13/10/2006, 10:06 AM

Can you make all different types of pasta or does it just come out in a sheet and you have to cut it?

**BohsPartisan** · 13/10/2006, 10:34 AM

They usually come with a cutter for Spaghetti and Tagliatelli or Linguine.

**Magicme** · 13/10/2006, 10:36 AM

I think it does sheets then gives u cutters to do the other shapes...not sure will have a proper look.

Yeah Moore street was great, I rarely went on a saturday evening tho coz was either at home or had enough food in apartment...but when I did it was great. Didnt need the mince tho coz was a veggie b4 went to college!

Do u remember Elizabeth's bakery?? I used to love when we had been out partying late, going over there at about 5 in morning & they would have turnovers freshly baked....we would buy 2 of them and head back to the apartment where they would b cut into doorsteps and spread with butter and strawberry jam. They would be still warm and it would melt into a gooey mess. God it was great. Still crave their bread!

**noby** · 13/10/2006, 10:40 AM

The one I got came with two cutter sizes: tagliatelli or linguine. Of course you can just roll into sheets and use it for lasagne or ravioli. It came with a book with all the other available attachments, but I'm happy enough with those couple.

**noby** · 13/10/2006, 10:45 AM

I worked a summer in a local bakery. I started after all the bread was baked (slicing/packing/cleaning). We used to sell day old bread/bread rolls etc. for �1 a sack (25Kg flour sacks) "for greyhounds".

That was the same summer I nearly overdosed on hundreds and thousands.

**Magicme** · 13/10/2006, 11:00 AM

Originally Posted by noby

I worked a summer in a local bakery. I started after all the bread was baked (slicing/packing/cleaning). We used to sell day old bread/bread rolls etc. for �1 a sack (25Kg flour sacks) "for greyhounds".

That was the same summer I nearly overdosed on hundreds and thousands.

ha ha ha.....god thats funny!

**Peadar** · 13/10/2006, 11:13 AM

Originally Posted by noby

Of course you can just roll into sheets and use it for lasagne or ravioli.

Nice one. It's the ravioli I'm interested in more than anything.
Used to get the "fresh" stuff in Morisson's in England and loved it.

**BohsPartisan** · 13/10/2006, 11:15 AM

Originally Posted by noby

The one I got came with two cutter sizes: tagliatelli or linguine. Of course you can just roll into sheets and use it for lasagne or ravioli. It came with a book with all the other available attachments, but I'm happy enough with those couple.

That sounds good. What make is it?