This is a photo from a recipe book of a dish I just cooked. Mine was a bit crispy and didn’t have enough oregano, but well worth a try. Skin on chicken thighs browned, cherry tomatoes, potatoes boiled, oregano, red wine vinegar, then baked.
Great dish
Also experimenting with making kangaroo jerky. Pretty good results so far but will keep at it!
Even people in Bologna don’t call it Bolognese. It’s ragu.
Call it Ragu Roo or Roo Ragu.
And people in Bologna won’t use spaghetti as the pasta. It’s needs a pasta with more surface like a tagliatelle or a rigatoni, or even a fettucine or a penne.
Great bark on these ribs, and some amazing morsels, but overlooked them to the Schizen. Too hot. 6 hours work down the drain. Still fun to learn how to master bbq
Have only made gumbo once. Depends on what region of the south, what goes in it.
The one I made was from the Charlestown region, from an old American recipe book, which was lent to me by a friend, was all seafood the one I made, was delicious even made corn bread to go with it. However each region has their own method and ingredients, like adding some type of meat, sausage etc.
Perhaps google, to get the different ingredients that the regions use and find what suits your tastes if your interested in making one.
To me it’s more of a texture thing, a bit mushy like a cooked zucchini. I’m pretty sure they’re just a cheap vegetable that would’ve been used to throw into the pot to fill out the dish.