Inside the bubble

[Seabag]

I'm aware the 'we' live inside the bubble, but there are occasional glimpses of the outside (the bubble) world that shock me.

It seems Mary Berry (who I often look at and thinks she's Jeremy Corbin's separated twin) has caused some 'horror' by adding cream and white wine to her Bolognese.

Viewers have taken to social media to berate her and the BBC. But on reading the comments it seems there are those who other ingredients, such as 'Quinoa & pomegranate' as near exotics, or 'Waitrosetastic' going on to call her a Hipster.

And it's all very funny, but I'm left wondering where fk these people live.

Is there a food desert, a social Sahara, where shelves are bare of anything but dried egg, potatoes and Warberton's medium sliced ?

I know it's in the Telegraph, but is this the future 'post Brexit' we're heading for. One where anything outside of the New Bubble is torn down and derided.

I worry, I read George Orwell. I'm stocking up on Pomegranate molasses and Quinoa (red & white)

http://www.telegraph.co.uk/news/2017/03/06/mary-berrys-bolognese-recipe-leaves-viewers-shocked-appalled/

[DuncanW]

They are just individual perspectives - I think quinoa is widely available throughout the country!

White wine and especially double cream in Bolognese - does not seem right to me though!!

[JohnL]

I just stick in whatever I've got in the fridge if I'm throwing something together.

If I had a choice I'd use red wine :)

[Loz]

DuncanW Wrote:

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> White wine and especially double cream in

> Bolognese - does not seem right to me though!!

Actually, I think I remember reading once that white wine is traditionally correct.

[ruffers]

White wine for same day eating, red if you're making in bulk to reheat. Or whatever they have in Iceland.

[miga]

That's the beauty of borrowing other cuisines' recipes - you're not burdened by what your granny and her granny before her did. The original is nice in context, but if you have no emotional investment in the right beef ragu recipe you're free to do whatever you please.

[miga]

And no - I don't think this is indicative of anything in particular other than the importance of taking a break from reading the comments below the line and Twitter from time to time.

[DaveR]

"The original is nice in context, but if you have no emotional investment in the right beef ragu recipe you're free to do whatever you please."

I once heard a story about a guy from Naples who criticised his wife's cooking by saying "My mother makes ragu - you make meat and tomato sauce". It was apparently regarded as the ultimate insult.

[Seabag]

miga Wrote:

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> And no - I don't think this is indicative of

> anything in particular other than the importance

> of taking a break from reading the comments below

> the line and Twitter from time to time.

It's only since DT became POTUS that I did start to read below the line, and it's often shocking. What planet are these people on. I'm very happy within the bubble/above the comment line.

And while we're on the subject. Milk simmered down in the pre stock and pasata stage is fine, it tenderises the beef no end. All these 'that's not how you do it' malarkey towards Mary 'The Queen' Berry are just plain silly. Surely people know it's an interpretation of a classic. Else we end up in a rather position of by-the-book cooking, and right now I'm not sure we need that. I bet Theresa May freestyles her quiche ocassionally, with a little curry powder or something just a risqu?.

Lastly, if we arrive at #BrexitCentral in one piece, with Mary Berry intact, I'll feel a little better knowing she's jujjing things up a little.

[Louisa]

ruffers Wrote:

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> White wine for same day eating, red if you're

> making in bulk to reheat. Or whatever they have in

> Iceland.

I couldn't and wouldn't waste a nice bottle of vino on a bog standard bolognese sauce. What a total insult.

Louisa.

[Loz]

Louisa Wrote:

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> I couldn't and wouldn't waste a nice bottle of

> vino on a bog standard bolognese sauce. What a total insult.

Chefs will tell you never to cook with any wine you wouldn't happily drink.

Fortunately, I'll happily drink most anything.

[????]

Louisa Wrote:

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> ruffers Wrote:

> --------------------------------------------------

> -----

> > White wine for same day eating, red if you're

> > making in bulk to reheat. Or whatever they have

> in

> > Iceland.

>

>

> I couldn't and wouldn't waste a nice bottle of

> vino on a bog standard bolognese sauce. What a

> total insult.

>

> Louisa.

I assume you only measure wine measures in bottles Lou - but you only need a glass in Bolognes

By the way it is white in Bolognese, even I know that and I'm not a foody

[titch juicy]

I used to make what I thought was an impossible to beat Ragu. it wasn't over the top, but had onion, garlic, carrot, mince, red wine, tinned tomatoes, herbs, splash of Worcester sauce, tomato puree, bay leaves, stock, salt and pepper and some mushrooms if I had them lying around.

That was until I tried Carluccio's traditional Ragu recipe, which is much simpler; doesn't bother with garlic, Worcester sauce (naturally), herbs, tinned tomatoes, bay leaves or mushrooms. And it is by far the best I've tasted. Better than I had in Bologna itself.

Here it is http://antonio-carluccio.co.uk/recipes/tagliatelle-al-ragu-bolognese/

[Siduhe]

I have a ragu bolognese recipe (in Italian) which is said to be a traditional recipe - it uses white wine. Also a tiny bit of milk at the end which is what gives the sauce its orangy/red colour. Marcella Hazan's recipe is very similar. So I'm guessing Mary Berry upped the milk for cream.

[DovertheRoad]

I can't help thinking social media is an establishment distraction to keep people engaged in mindless shit. Rather than causing too much trouble.

[Seabag]

DovertheRoad Wrote:

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> I can't help thinking social media is an

> establishment distraction to keep people engaged

> in mindless shit. Rather than causing too much

> trouble.

I often wonder that too. Like a kinda black ops of absolute trivia.

What a job that'd be.

I can imagine David Carnell being briefed on #ProjectBolognese

[Jenny1]

Helpfully my wartime edition of 'farmhouse fare' states that two tablespoons of vinegar and a teaspoon of bicarb should be used to replace every 2 eggs required in a cake recipe.

[red devil]

DovertheRoad Wrote:

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> I can't help thinking social media is an

> establishment distraction to keep people engaged

> in mindless shit. Rather than causing too much

> trouble.

It's the Russkis!!!...

[JoeLeg]

Any ragu recipe that predates Columbus and his 'discovery' of the tomato will use milk. Admittedly that's long enough for most Italian families to move on and embrace the tomato, but some are determined to stick to the old, old, old way...

[Jenny1]

I'd heard that 'Signor Pomodoro' is an Italian nickname for someone who inveigles their way into everything.

[ruffers]

Louisa Wrote:

-------------------------------------------------------

> ruffers Wrote:

> --------------------------------------------------

> -----

> > White wine for same day eating, red if you're

> > making in bulk to reheat. Or whatever they have

> in

> > Iceland.

>

>

> I couldn't and wouldn't waste a nice bottle of

> vino on a bog standard bolognese sauce. What a

> total insult.

>

> Louisa.

I don't make bog standard bolognese sauces though.

[Peckhamgatecrasher]

I made Anna Del Conte's ragu recipe yesterday, which uses tomato puree and milk. (And wine of course - and we all know opened wine doesn't keep so must be finished off pronto).

It's a more intense flavour than normal tomato based bolognese sauce. However, if I were making a lasagne, I'd prefer the wetter/tomato option.

[ruffers]

For full depth of tomato flavour I use puree, tin, and fresh all together.

[Earl Aelfheah]

I add half a teaspoon of marmite, but keep it under your hat.

[titch juicy]

rahrahrah Wrote:

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> I add half a teaspoon of marmite, but keep it

> under your hat.

Do you have to put the hat in too?