Susanwusan

Hi. I work with someone (who doesn't work in the kitchen) who insists that white wine must be chilled and red must be at room temperature. The fridge the white is kept in measures 1 - 5oC, the cupboard with a light constantly on measures 22 - 24oC. It is cheap stuff from the supermarket, probably made up from wine concentrate. I don't know much about wine and I don't drink it, but I would say that the fridge temperature is way below "chilled" and the cupboard temperature is way above "room" temperature. Thinking about food safety or at least the degrading of the red wine, I have put an op

1. The point was specifically garlic bread, not bread - it would be a strange Italian table that didn't have some worthy bread to mop up the last juices from the plate. 2. I will try to forget I read that second sentence!

I resorted to stewed damsons and custard, but the fruit being plain with only added sugar was delicious, it allowed us to taste the damson.

https://www.quora.com/What-is-the-British-food-Spagbol My guess is the garlic bread came about with the Pizza Hut and the other pizza chain restaurant.

Hi everyone, the person wasn't being cooked for, so don't worry!

Thank you for accepting my application!

I was thinking more along the lines of a dish, some sort of dessert or cake or something like that. I haven't used damsons before and I'm not sure if they might not suit some things.

UK. I made the food without the garlic bread, which someone questioned. I said I didn't think it particularly Italian but she went on about it so I decided to check with experts! I think they were expecting "spag bol" as we affectionately call the popular tomato-heavy version here.

I picked almost 2kg of damsons off a tree and cooked them without anything extra other than the water clinging to them from washing. The stones have been removed and the damson mush is in the fridge. I'd like to make something with it tomorrow - but what do you do with cooked damsons?

Hi all. I made a Bolognese sauce as per some authentic recipes I saw on the internet. It wasn't too tomatoey, used wine and beef stock. Someone then told me that their should have been garlic bread with it. Is this the Italian way to eat the particular sauce with spaghetti, and is it usual to eat bread with pasta as a main course anyway?