I can feel my thumb aching on that little red Atari button as I type, not to mention yanking that joystick to death! Still, beats paddle tennis!

Quote from: spiceyokooko on April 16, 2013, 06:29 PM
My bolognese goes into lasagne which I'd say is probably my all time favourite dish.

Ever tried Pastitsio? I think you'll really like that. 

Quote from: goncalo on April 16, 2013, 06:03 PM
Thanks for the tip on worcestershire sauce. How much WS would you use yourself? I might run to the shop to pick up some celery. I'm only starting the dish in a couple hours.

Oh, and would you do any pre marinating of the meat or seasoning, etc?

I know it's probably too late now but I would add probably about 1-2 tablespoon depending on your taste, but remember the tamarind will give it a sour note.

Nothing on the meat just use fresh and remember that when frying it in the pan, don't put too much in or you'll end up boiling it rather than frying. I also like to get a could caramelise finish to the meat to add extra 'oomph' to the flavour. This I simply judge as the moment the sound goes from frying to crackling or popping.

I've never experienced a smoked anchovy only the regular cured either stored in oil or salted. I don't know too much about them to really comment, i'm afraid. Wiki mentions the milder white version which is in vinegar, was this what you had?

Quote from: goncalo on April 16, 2013, 04:54 PM
Thanks Axe sounds delicious, apart from anchovies and I'll also ommit celery because I don't have it in stock. I trust the remaining ones will still do a great work.

Omitting either will effect the dish as both add a dimension of flavour that is important to it, especially celery which is essential in an Italian sofrito. You could use Worcestershire Sauce in place of the anchovies or use a little re-hydrated dried porcini and the hydrated liquid.

Quote from: goncalo on April 16, 2013, 04:12 PM
In any case, I would welcome hearing your recipe!

You can mix around with meat, it works really well with lamb/beef or lamb/pork. Also, the longer you cook it, the better it gets.

Hope you like it.

INGREDIENTS
Serves 4
500g lean minced beef
250g minced pork
500g fresh tagliatelle
5 tbsp olive oil
2 onions, finely chopped
1 med carrot, finely chopped

Search out Heston Blumenthal's 'Perfect Bolognese'. I do a variation recipe based on it that I put together and it's a staple in our household now. I could post mine if your keen to try it.

Resizing in pixels is simple, keep ratio and change to pixel measurement then enter 720 as the width. The height will take care of it's self. I use smart resize.

Quote from: Phil [Chaa006] on April 16, 2013, 01:41 PM
I can advise on Paintshop Pro X and Picasa 3, but little else ...

I thought I was the only one using Paintshop, I only have V9 but it's pretty good.

Hi Failsafe, do you ever worry that those bags would not hold, when using liquid contents?

I guess I was fortunate to have changed mine when the forum had it's revamp, thanks Phil.