August 12, 2013, 11:35:35 AM
Bars in Sihanoukville
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Author Topic: Best Bolognese in Sihanoukville?  (Read 1486 times)
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SaltAndPepper
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« Reply #15 on: June 27, 2013, 04:59:37 PM »

i tried both with pork and with beef.

in any case the original recipe includes some Pancetta (bacon).

but devil is in the details .. how much bacon ? how long it's meant to be fried ? and with only minced pork it's not bad but it's turns VERY greasy.

as for the diatribe Spaghetti vs Tagliatelle i did both too and indeed it's better with Tagliatelle or Linguine.

i also used canned tomato sauce rather than tomato paste, big mistake as the final taste is quite different, and you also need the vegetable broth, not just water and wine as i did.

actually the veg broth could be the secret ingredient of this recipe but who knows... it certainly enhances the taste and it mixed very well with meat and vegs.

i mean really to do these things it's not easy without a proper step by step video or working a few weeks in a restaurant.

it's ridicolous that spaghetti bolognese are sold anywhere even in cheap backpackers guesthouses as if it was a very simple thing to cook, guess they just buy the cheapest canned or bottled Bolognese sauce and throw it in the microwave oven, that's exactly what they served me in japan and taiwan and i still remember a crazy bolognese in Hanoi i couldnt even finish it was dog food.
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barracuda
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« Reply #16 on: June 27, 2013, 09:44:16 PM »

actually there is an OFFICIAL recipe for Bolognese sauce :

http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7017565/Italian-chefs-tell-world-how-to-make-correct-bolognese.html


but it's quite complex and takes 2-3 hrs at least.
hahaha funny that in the article a chef said the worst bolognese he ever had was in Bangkok !

My experience here in Thailand is that as this dish is considered to be in the 'cheap and cheerful' category, that a lot of restaurants replace minced beef with minced pork. It's around a third the price. Does it affect the result? IMHO, it most certainly does!

Actually authentic bolognaise has pork not beef in it!

well according to the Australian pork industry that has an advertisement on the radio to that effect.

could be true on the other hand they  could be telling a few porkies
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npmole
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« Reply #17 on: June 27, 2013, 11:38:34 PM »

So which is the original recipe? The one from your Grandmother in Milano, the one from your other Grandmother in Palermo, the one from your auntie in Rome or the one from your auntie in Napoli? They are all different, but all good  :clueless:
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SaltAndPepper
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« Reply #18 on: June 28, 2013, 01:35:40 AM »

So which is the original recipe? The one from your Grandmother in Milano, the one from your other Grandmother in Palermo, the one from your auntie in Rome or the one from your auntie in Napoli? They are all different, but all good  :clueless:

actually apart for the pizza the most famous italian dishes are all from central and northern italy.

i wouldn't trust too much a sicilian or napolitan cooking a proper bolognese or lasagna unless he worked up north for a while.

same for spanish and french and german food by the way, they're all regional specialities, and often the ingredients only grown
in their region so are also a bit hard to find.

china is even worse about regionalism, and Japanese would disdain any non-japanese rice.

only with indian food you usually get a good deal as they have indian chefs apart rare cases.

i mean even in PP you will hardly find a decent THAI restaurant, and if you do they're asking 7$ for a friggin Tom Yam, i'm not joking !

or what about a mediocre 6.5$ cheeseburger at Sharky's ? and i've spotted canned french Ratatouille in a minimarket sold for 11$ today with also french chips for 3$ (70gr) the brand was Bouton D'or which is a shit discount label in france sold at LIDL and ALDI.



« Last Edit: June 28, 2013, 01:39:21 AM by SaltAndPepper » Logged

ciffone
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« Reply #19 on: June 28, 2013, 08:01:19 AM »

Real bolognese souce is made wiuth 50% pork and 50% beef also carots, celery, alloro , onion, olive oil and red wine. You can find at SAPGHETTI HOUSE for 2.5$. Who writes was born in Bologna. Thanks to everybody expecially to my friend Casper.
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lemons
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« Reply #20 on: June 28, 2013, 12:54:52 PM »

Thanks ciffone for giving us some native Italian advice.

So I guess the habit of using 100% pork to save dollars/baht is only half cheating!

My only remaining whinge is the current Thai habit (also evident in Cambo) of adding heaps of bloody white sugar to everything - including the bolognese. A bit ... well perhaps, but not a pancreas full!
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ciffone
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« Reply #21 on: June 29, 2013, 10:14:42 AM »

Ops ......I forget the most important:
Bolognese sauce needs to boil 4 hours. Bye.
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Dacah
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« Reply #22 on: June 29, 2013, 10:56:01 PM »

Simmer...English for ...low boil....
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