Recent content by Dirk101

Thanks for the advice, Mad Cook. I actually hadn't thought of canned tomatoes until now. As for where I'm from, I have been asked before on these forum and I keep politely declining an answer for personal reasons, but I'll say that it's not England :).

Thanks for the suggestion Fos, I'll keep it in mind. I wasn't looking to cook an Italian dish, and maybe it's just the term "pasta" that implied this. I could have said "flour and egg based unleavened dough", but then I suppose some people would have been scratching their heads in confusion :P.

I tried a simple pasta side dish yesterday to experiment with flavors, with pasta, butter, garlic and basil, next to chicken liver in tomato sauce with bay leaves. The combination worked well for me, but I found that I especially liked the smell of garlic and basil together, so I'll have to look...

Do you mean that anchovies also come in some form of paste? Does it retain the same taste as the actual fish?

I've actually never tried anchovies, but I can't really imagine a side dish with pasta and any sort of fish. That said, I'd probably give it a try if I had the chance out of mere curiosity.

Thank you for the more than helpful post. Coincidentally, the few times I have cooked pasta, it actually was as a dessert.

I hadn't considered it before, that's a very good advice. I'll keep it in mind.

Duly noted.

Thanks taxlady. Steve, I actually will use molasses instead of treacle, but I could use some guidance in how to substitute them. Do I merely use the same volumes? Meaning 100ml treacle would be the same as 100ml molasses. Dawgluver, I completely understand your request, but in truth I prefer...

I think I found a set of bamboo utensils once, but I can't remember what I thought of them. If I didn't buy them I'm inclined to think that set didn't make a good impression. But I'm still keeping an eye out for any kind of wooden utensils.

Thank you all for the information. It's already enough for me to keep making pasta side dishes for quite a while, but other ideas are still more than welcome.

Thanks for the tip. Unfortunately I live in an appartment block, but it's still something useful to know.

I thought I was asking a simple question with a simple answer, but I've learned more than I had hoped for. Thank you all kindly for your help. It's a real joy for me to post on this forum. It still surprises me how helpful and active everyone is. With every thread I start I end up feeling...

I've saved all recipes, but unfortunately I am limited by what are exotic ingredients where I live: treacle, golden syrup, shortening and bacon fat. Steve, I've only ever heard of treacle, but looking into it, is it actually molasses in syrup form? And would I substitute them at a proportion of...

Thanks for the suggestions everyone, I've noted them all down. Basil was actually what I was already considering, and now that you've recommended it twice it's what I'm going to try first. GotGarlic, I already sautee the vegetables, though I've never tried sauteeing mushrooms since I only have...