Nood Bog also known as noodle bolognese

Posted by Gary

Nood bog, what the hell is nood bog?

You’re going to have to read this nude bog post while in a happy lighthearted frame of mind. Just know that sarcasm is my first language…if you’re offended, that’s your problem and not mine 😎

Photograph of an eggplant or aubergine or the 🍆 Gary Lum
Eggplant 🍆
Audio from the Random Yummy podcast. Check out the links below in the questions.

Nude bog???

So, what is nood bog? I mean I know that Canberra has a thriving naturist community who like to swim in a watering hole on the south side of town. I’ve never been there, nor have I ever participated in any naturist activities. I’m very much a clothes on person, apart from when I’m in bed sleeping. However, that’s entirely different and not up for discussion here.

Dedicated to a workmate who is horrified that an offspring referred to spaghetti bolognese as noodle bolognese and that I have shortened it to nood bog.

Thanks GC

I have no idea if the watering hole for naked Canberrans is a bog either. This meal did have an appearance of a boggy mess. However, that raises the question about whether you say spag bog like an intelligent Sapien or spag bol like someone without any literary sense. More on boggy messes and bog versus bol in the questions below.

Worse is yet to come for my workmate who is also of Italian heritage. Because I’m eschewing excessive carbohydrates, noodles—or if you must accept Marco Polo’s theft of all the good food ideas from China—pasta, is replaced by eggplant, or for the fancy, aubergine, or for the modern social media savvy emoji aficionado, the penis emoji 🍆

Photograph of an eggplant or aubergine or the 🍆 Gary Lum
Eggplant 🍆

I’m guessing blokes fond of using the 🍆 emoji may wince when I explain how I slice longitudinally the penis emoji with a really sharp knife after peeling off (degloving) the skin with a potato peeler.

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Recipe

Low carb nood bog made with eggplant and a mix of beef and pork mince.

Low carb nood bog made with eggplant and a mix of beef and pork mince. Inspired by a work friend of Italian heritage.

  • 2 tablespoons Queensland nut oil
  • 1 rasher Speck
  • 1 Onion
  • 1 Carrot
  • 3 stalks Celery
  • 1 clove Garlic
  • 3 sprigs Rosemary
  • 1 fillet Chuck steak
  • 1 Pork rasher
  • 1 tin Tomatoes (tinned)
  • 1 packet Basil
  • 2 tablespoons Oregano (dry)
  • 2 Bay leaves
  • 1 tablespoon Tomato paste
  • 1 Beef stock cube
  • 1/2 cup Red wine
  • 1 handful Parmesan cheese
  • 1 Eggplant 🍆
  1. Get inspired by a workplace conversation about spaghetti bolognese, noodles, pasta, and Marco Polo.
  2. Decide whether you will buy minced meat or mince your own meat.
  3. If you’ve decided to mince (or grind) your own meat, assemble your meat mincer (meat grinder) and mince some lean beef as well as a rasher of pork belly to get a nice muscle to fat ratio. Set aside the minced meat in a bowl for later.

  4. Finely dice or chop the onion, celery, carrot, and garlic.

  5. Oil up a frypan.

  6. Fry up some diced speck and render out the fat.
  7. Add chopped onion, carrot, celery, and garlic.
  8. Add sprigs of rosemary.

  9. Stir until the vegetables have softened.
  10. Turn up the heat and add in the minced meat and stir until its browned.
  11. Chop some basil leaves.
  12. Add the tinned tomatoes, basil leaves, dried oregano, bay leaves, tomato paste, beef stock cube, some red wine, and some cherry tomatoes.

  13. Stir and bring to a boil.
  14. Reduce the heat to a slow simmer and then add a lid to the frypan or saucepan and cook for about an hour.
  15. You want to end up with a thick rich sauce
  16. While the bog sauce is cooking, deglove your 🍆
  17. Slice your 🍆 longitudinally
  18. Slice the sections of your 🍆 into noodle shaped strips
  19. Set aside your 🍆 noodles
  20. When your bog sauce is ready, turn off the heat source and aliquot the bog sauce into containers for freezing and leave aside enough for your tea.
  21. In the remaining bog sauce, add in your noodles and stir through.
  22. Allow the 🍆 noodles and bog sauce to rest for a few minutes so the 🍆 noodles absorb the thin fatty liquid in the sauce to take on flavour and so the 🍆 noodles soften enough to eat.

Plating up bit

  1. Empty the nood bog into a bowl and eat with chopsticks. Take that Marco Polo you thief 😂🤣

Blogging bit

  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

Photograph of Rump steak and pork rasher. Gary Lum.
Photograph of Diced rump steak and pork rasher. Gary Lum.
Photograph of Minced rump steak and pork rasher. Gary Lum.
Photograph of Tinned tomatoes. Gary Lum.
Photograph of Speck, Bay leaves, Beef stock cube, Oregano, Chilli flakes. Gary Lum.
Photograph of Diced onion, carrot, and celery. Gary Lum.
Photograph of Rosemary and basil leaves. Gary Lum.
Photograph of Nood bog garnished with parmesan and basil with chopsticks. Gary Lum.
Photograph of Nood bog garnished with parmesan and basil with chopsticks. Gary Lum.

Questions and answers

Spag bog or spag bol?

English was not my best subject in high school. I did well in biology, mathematics, chemistry, and geography. I also did some electronics. English, Japanese, and physics were a mystery to me. I wasn’t that fond of history either. I preferred to be forward leaning rather than looking behind me.

One thing I did learn in English, and poetry specifically, is the literary tool known as alliteration. This is when successive words begin with the same letter or phonetic sound.

I have no idea if there is a name for a literary tool where the last letter or phonetic sound of successive words is the same. In my mind as a literary genius (in my own mind), spag bog, is more poetic sounding. Spag bol on the other hand is just a simple pathetic shortening of two successive words.

I know some people may like to bring race into this because so much of my writing is about race, and by race, I mean is this a peculiar thing to Queensland? While it’s true, Queensland is the smart state (well according to former first minister Peter Beattie who emblazoned the slogan on motor vehicle number plates under his premiership), I’ve heard good upright Queenslanders refer to spag bol. My guess is this is not a ‘race’ thing but a ‘religious’ thing. Similar to how Roman Catholic schools teach their charges to say “haitch” rather than the correct pronunciation, i.e., “aitch”. No surprise, I was not raised in Romish ways.

For more ways to insult readers and anyone I know feel free to subscribe to all my blogs. If you haven’t worked out, I’m ageing quickly and on my way to a curmudgeon’s life.

Does an eggplant make a suitable noodle replacement?

Um, put it this way, it was okay. My preference would be for cabog also known as cabbage bolognese. Shredded cabbage makes a much better noodle substitute. It’s much easier to prepare and doesn’t fall apart like eggplant does.

I think in future, I’ll stick with cabog rather than nood bog.

That said, these low carb noodles tasted pretty good and had good mouthfeel.

What’s the Random Yummy all about?

In a bid to thwart the evil domination of Facebook which has banned any reference to URLs associated with YummyLummy.com I started another website with the URL randomyummy.com

This website (at least until it too is banned by the dictators of Facebook) will be my tool for posting links to Facebook.

Random Yummy will also be my vehicle for sharing short form content. I suggest you don’t subscribe to Random Yummy unless you want to be inundated with random crap from yours truly every day.

Random Yummy also contains some short sharp audio in the form of the Random Yummy Podcast which is available in the Apple Podcast App.

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

I wonder if Facebook will ban mention of nood bog 🤪

What does the word boggy conjure up in your mind?

I remember a patient from medical school. She had a soft tissue infection of her proximal anterior thigh. It was a large fluctuant abscess. The surgeon taking us on his ward round urged us all to examine the patient and feel her thigh. It was warm to touch. It was tender for her when we touched it. There was obvious swelling and erythema (redness). She also had trouble walking. This lesion had all the clinical hallmark (or Cardinal if we’re carrying on with the Romish discussion from above) signs of inflammation.

  • dolour (pain),
  • calour (heat),
  • rubour (redness),
  • tumour (swelling), and
  • functio laesa (loss of function).

Her upper thigh felt like a boggy mess much like tonight’s meal in some ways.

Final thoughts

  • Is there a name for what I think should be a literary tool for successive words ending in the same letter or phonetic sound? Do you know what it is called? Would you mind telling me?
  • Would you ever use an eggplant as a noodle substitute?
  • Have you visited the Random Yummy yet?

I found this on YouTube after I post this Tweet

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13 Responses

  1. Pingback: My Homepage
  2. Pingback: My first pizza dough. No, this is not a low carb version. No, no pineapple.

    1. Thanks Lorraine. I do it in the flat I rent in my living area. I’ve found a gaming headset (I don’t play games though) has the least amount of echo in a large hard surfaced room. I use anchor.fm to host the recording and then share to Apple Podcast App from there.

      Reply

  5. Aubergine is useful in much food, Gary 😀
    I would like to try your recipe, but will change a little like, no pork, only beef mince. Otherwise your food sounds delicious.

    Reply

  6. Spag bog my preference too… I’ve used eggplant (or aubergine) as a pizza base substitute. I like the vegetable but noodles and pizza bases, it ain’t! Still, your attempt looks nice.

    Reply

  7. I giggled so hard, I think I was actually laughing when I was reading about the 🍆 slicing. I’ve only eaten one veggie noodle and it was odd. It was the insides of what we call a spaghetti squash. I have no idea if it’s grown elsewhere. I won’t grow it in the foreseeable future! 🤢
    For all I love words, I’m not good with grammar. In college our English teacher proudly told us we were going to learn the Colonels English. We looked blank in response, thankfully one wit came to the rescue. He asked if it had eleven verbs and splices. 😂😂😂

    Reply

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