|
Post by kattie on Nov 19, 2012 14:43:53 GMT 1
A thousand humble apologies Annon - consider me duly slapped back into line, and I solemnly vow to never omit to offer you glowing feedback again......
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Nov 19, 2012 14:55:57 GMT 1
That's better, and appropriate, kattie... But relax, I need no incentive to post twaddle!
|
|
|
Post by meldrew on Nov 19, 2012 16:55:07 GMT 1
Keep it simple - fry bacon in a pan till nearly crispy, put between two slices of buttered fresh bread and eat it - throw the pasta away it does nothing for the dish!!!!!!!!!!!!!!!!!!!!!
|
|
|
Post by Ali on Nov 19, 2012 17:03:41 GMT 1
|
|
|
Post by Em on Nov 20, 2012 9:26:14 GMT 1
Ali re the garlic it is dried garlic cut up into tiny pieces or in some cases almost powder. It is a little milder than fresh garlic. The good points are it never goes mouldy, you don't have to crush/chop/peel garlic, you always have some, it mixes easy in to tomatoe paste for pizza, it is so small the fussy children in the hoiuse that declare they hate garlic don't know it is there and tell you the food tastes very good lol!
|
|
|
Post by Ali on Nov 20, 2012 10:22:17 GMT 1
Aha ! Thank you Em, used to use that sometimes in the UK, not thought of buying it here - now I know what to look for
|
|