bit boring but.
a good old spag bol with tons of oragano and basill, lots and lots and some more tomato, at least 1/2 bottle of strong red slung in(the other half seems to disapear while cooking, half a ton a garlic,and dont forget the mince.i also find a bit of shredded celery and carott adds to the effect.
nice bit of home made garlic bread with yes you guessed it, tons of garlic
good spicy red to chase it down
a good spag boll needs to cook for as long as poss. if you can be botherd stand there stirring it at a decent heat for a couple of hours and keep topping up with red wine as it thickens, yourself an all
i find that if you buy lean mince(the expensive stuff) it ruins it.a good bit of fat on the meat helps the flavour along.
also i dont mind a nice bit of sirloin steak.
to get it just right i like to leave it out for a couple of hours before cooking to get up to room temp. get your pan/griddle smoking, just a tad of ground nut oil then give it a bout a minute a side.
served with chunky chips loads a peas bit of lightly fried onion and loads a big mushrooms
this always seems to deserve a nice bottle of red an all
now snack wise theres nothing like a nice bit of quality smoked salmon on real grain rustic brown bread with a genorouse smearing of real butter, a bit of course brown pepper on the butter and a tad of lemon juice on the salmon. smoked salmon has hardly any flavour cold so let it warm up to room temp before eating.
i like to accompany this with a nice scottish single malt(1 lump of ice).
after eating a cigar always seems to work well
god i'm hungray, i'm going down to the kitchen for a bowl of corn flakes