Foreign Foodstuff ID - what is this and what can I do with it?

Message Bookmarked

Bookmark Removed

A colleague has brought it back from italy for me.

ihttp://img.photobucket.com/albums/v236/njsouthall/sculpture.jpg

― Sick Mouthy (Nick Southall), Tuesday, 11 October 2005 13:13 (twenty years ago)

bull's balls.

― nathalie, a bum like you (stevie nixed), Tuesday, 11 October 2005 13:14 (twenty years ago)

It looks like chili oil. I think it's for a spaghetti pasta dish with olives and capers and such, but no sauce.

― jocelyn (Jocelyn), Tuesday, 11 October 2005 13:15 (twenty years ago)

oil and chili pepper

― RJG (RJG), Tuesday, 11 October 2005 13:16 (twenty years ago)

Put it on your pizza

― beanz (beanz), Tuesday, 11 October 2005 13:19 (twenty years ago)

or penis

― ken c (ken c), Tuesday, 11 October 2005 13:19 (twenty years ago)

Yes, or ken's penis.

― beanz (beanz), Tuesday, 11 October 2005 13:20 (twenty years ago)

"and can we eat it" surely?

― glasgow coma score (Jody Beth Rosen), Tuesday, 11 October 2005 13:23 (twenty years ago)

my new WDYLL photo is obv working a treat!

― ken c (ken c), Tuesday, 11 October 2005 13:24 (twenty years ago)

try it on eggs, scrambled or otherwise.

― Jaq (Jaq), Tuesday, 11 October 2005 13:24 (twenty years ago)

or fertilised har har har ok back to work now

― beanz (beanz), Tuesday, 11 October 2005 13:26 (twenty years ago)

take some cooked penne pasta that has been allowed to cool and place in a serving bowl. Make a mixture from the chilli oil, some crushed garlic, pepper, lemon juice and a handful of fresh chopped basil. toss this through the pasta along with some pan-fried pine nuts, black calamata olives, sliced grilled red capsicum and capers. Serve with a dry white wine.
Enjoy

― Shutruk Nahhunte (Shutruk Nahhunte), Tuesday, 11 October 2005 13:36 (twenty years ago)

Failing all that, it would look lovely in a window with the light coming through.

― Beth Parker (Beth Parker), Tuesday, 11 October 2005 14:07 (twenty years ago)

You can also use it as a cooking oil in spicier dishes.

― Allyzay knows a little German (allyzay), Tuesday, 11 October 2005 14:09 (twenty years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.