"some things that have re-entered have sharp edges, so don't try to pick them up," said Mark Matney, an orbital debris scientist from Nasa's Johnson Space Center.
Let me tell you something Mister Matney, if a US Satellite the size of a fcuking bus has just landed on my house and fcuking vapourized it, getting a cut finger is the least of my troubles YOU TWAT!
Showing posts with label pea. Show all posts
Showing posts with label pea. Show all posts
Saturday, September 24, 2011
Sunday, July 11, 2010
Spaghetti Al Crudo
This is amazingly simple. I've just made a huge bowlful using some tasty tomatoes but without the capers and anchovies. It's very delish.
Spaghetti with tomatoes, olives, capers and anchovies. Crudo means raw, and in this recipe the sauce is uncooked. Look for a spaghetti with a surface that is slightly rough, rather than very shiny, because you need everything to cling to the pasta. Use quality ingredients, especially the tomatoes and basil.
Serves four (or six as a starter).
2 tbsp capers (baby ones, if possible)
4 tbsp black olives, pitted
5 anchovy fillets, finely chopped (Optional)
2 large ripe tomatoes, or 3 smaller ones (the best quality you can find), finely chopped
2 tbsp tomato passata
Salt and freshly ground black pepper
400g spaghetti
1 bunch basil
5 tbsp extra-virgin olive oil
Put all the ingredients except the spaghetti, basil and half of the oil in a sauté pan and mix together, but don't heat. Taste and season.
Bring a large pot of water to a boil (use a little less salt than usual, because the anchovies will add salt later), drop in the pasta and use a fork to curl the pasta around the pan so that it gets submerged quickly. Cook for about a minute less than the time given on the packet (usually five to six minutes), until al dente. (It was 9 mins with the pasta I used.)
While the pasta is cooking, put the sauté pan containing the ingredients for the sauce over the top of the pasta pan, so the steam just warms everything up a little and the flavours start to infuse.
When the pasta is cooked, drain, but reserve the cooking water. Add the pasta to the sauté pan and toss through, adding a little of the cooking water as necessary to loosen. Add the rest of the oil and toss through again. Tear the basil leaves, scatter over and toss through again. Serve straight away.
Spaghetti with tomatoes, olives, capers and anchovies. Crudo means raw, and in this recipe the sauce is uncooked. Look for a spaghetti with a surface that is slightly rough, rather than very shiny, because you need everything to cling to the pasta. Use quality ingredients, especially the tomatoes and basil.
Serves four (or six as a starter).
2 tbsp capers (baby ones, if possible)
4 tbsp black olives, pitted
5 anchovy fillets, finely chopped (Optional)
2 large ripe tomatoes, or 3 smaller ones (the best quality you can find), finely chopped
2 tbsp tomato passata
Salt and freshly ground black pepper
400g spaghetti
1 bunch basil
5 tbsp extra-virgin olive oil
Put all the ingredients except the spaghetti, basil and half of the oil in a sauté pan and mix together, but don't heat. Taste and season.
Bring a large pot of water to a boil (use a little less salt than usual, because the anchovies will add salt later), drop in the pasta and use a fork to curl the pasta around the pan so that it gets submerged quickly. Cook for about a minute less than the time given on the packet (usually five to six minutes), until al dente. (It was 9 mins with the pasta I used.)
While the pasta is cooking, put the sauté pan containing the ingredients for the sauce over the top of the pasta pan, so the steam just warms everything up a little and the flavours start to infuse.
When the pasta is cooked, drain, but reserve the cooking water. Add the pasta to the sauté pan and toss through, adding a little of the cooking water as necessary to loosen. Add the rest of the oil and toss through again. Tear the basil leaves, scatter over and toss through again. Serve straight away.
Thursday, April 30, 2009
Silly Film Titles
My favourite is
"Can Hieronymus Merkin Ever Forget Mercy Humppe and Find True Happiness".
I went to see it in 1969 just because of the unusual title!
What's your favourite silly/whacky/unusual film title?
"Can Hieronymus Merkin Ever Forget Mercy Humppe and Find True Happiness".
I went to see it in 1969 just because of the unusual title!
What's your favourite silly/whacky/unusual film title?
Sunday, February 22, 2009
Stating the Obvious
The other day my fan mentioned to me that my recent blogs were a succession of recipes.
Thank you for pointing out something of which I was totally unaware, as I blog in a somnambulistic state and am amazed on waking to find that there is a new blog entry!
So while you wait for the next blog entry that isn’t a recipe, perhaps you’d like to catch up with this and this from my archive.
Thank you for pointing out something of which I was totally unaware, as I blog in a somnambulistic state and am amazed on waking to find that there is a new blog entry!
So while you wait for the next blog entry that isn’t a recipe, perhaps you’d like to catch up with this and this from my archive.
Subscribe to:
Posts (Atom)
