Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: 976bar on June 02, 2012, 08:54 PM
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I was just looking at the up and coming birthday list and there it is, SnS......
What has happened to SnS, still a moderator but nothing heard from this person for years.... SnS's base was the first base I ever made for quite some time, which is a really good base.....
So why don't you ever contribute anymore SnS?....
Oh, by the way, Happy Birthday whenever it is..... :)
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It appears he visited in April, but hasn't posted in over a year. I often wonder happened to the older members that were more prevalent in the earlier years. I imagine for a lot it's either boredom or having simply attained a quality of curry making that their happy with.
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It appears he visited in April, but hasn't posted in over a year. I often wonder happened to the older members that were more prevalent in the earlier years. I imagine for a lot it's either boredom or having simply attained a quality of curry making that their happy with.
I think there are quite a few of us that have achieved a quality of curry we're happy with but it would still be nice to here from our founder members and contributors, without them we would not be where we are today and our future members would not benefit either....
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SNS is member who i'm particularly fond having learn much from and enjoyed his posts.
there are quite a few interesting founder members who also fit the same.
i personally know that loosing that little bit of spare time does make a difference - this year i really need to get back onto pizza but have so far not managed it (purely down to currying).
the site is the happiest it's been so that can't be putting people off.
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SNS is member who i'm particularly fond having learn much from and enjoyed his posts.
there are quite a few interesting founder members who also fit the same.
i personally know that loosing that little bit of spare time does make a difference - this year i really need to get back onto pizza but have so far not managed it (purely down to currying).
the site is the happiest it's been so that can't be putting people off.
Hi Jerry,
Talking of Pizza, I have been making my own lately. Not bases but just the topping and was wondering if you have a particular base recipe you could share please? :)
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Hi 976
By "base" i presume you mean dough?
My pizza dough is:
- Bakers flour
- Fine Semolina (about 1/8 of the volume of flour)
- 1-2 tsp of instant yeast
- 1-2 tsp of sugar or honey ( I like honey)
- about half a cup of milk
- enough water to mix to the right consistency
- a glug of EVOO (extra virgin olive oil)
- Salt (table salt is fine for this stage)
Mix and knead the dough until it's not sticky anymore. Place in a bowl and coat with more EVOO. Allow a few hours to rise in a bowl covered with a clean damp tea towel.
Pizza sauce.
I use:
- Passata (a good quality one)
- Fry up a few crushed garlic cloves in EVOO and pour into the passata. Add freshly ground sea salt and pepper, fresh chopped basil, dried oregano, and I like to add splodge of sweet chilli sauce.
Garlic bread (best you'll ever taste.)
Fry crushed garlic in half EVOO, half butter until golden with a good portion of ground sea salt. Allow to cool
Roll out a portion of dough and lash on the garlic mix.
Cook (ideally in wood fired pizza oven)
You can add some mozzarella too if this is your thing. Fresh basil and dried oregano are good too, but I prefer just the garlic mix.
I normally cook this up if we have friends round for pizza, but I have learned to serve it up AFTER the pizzas, otherwise nobody wants pizza, just MORE garlic bread ;D
Copious amounts of Peroni only improve things. ;) 8)
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Hi Mick I have a few Qs...
How much flour do you use? I take it the semolina is mixed in with the flour to make the dough? After leaving for a few hours I guess you roll out flat and then do you leave to rise again, or just add toppings and cook straight away?
I like the sound of the garlic bread in particular :)
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Hi Mick,
Many thanks for the recipe, I am assuming Bakers Flour is like our 00 grade flour, quite heavy?
Also another man after my own heart, I'm fairly partial to a few Peroni's too. Had on draught once when I was working in Milan, they had to peel me away from the bar!! ;D
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Apparently 976, if you can get "Tipo 00" flour there is none better. It's not easy to find here in Perth. I have found it and used it, and it was OK....not brilliant though. I just use good quality Bakers flour. (I think it's called STRONG flour in UK)
NJ. I don't have any set measures, i just mix it up as I go. As a rough guide, if I'm cooking pizza for just the family (5 of us) I will use about 4 cups of flour (don't forget to sift it). This will make about 8-10 pizzas. it depends how thick you want the dough. I like it very thin. It just seems to cook better. If you're doubling up, there is no need to up the yeast content, as yeast didvides and makes more yeast as it feeds on the sugars in the mix.
Once the dough has risen, it's ready to go. Some people will re-knead it and let it rise again. I've tried it, and can honestly say that I didn't notice a difference.
You can always split the dough into individual pieces after it has risen, and sit them in a baking tray or something big enough to let them re-rise (covered), and then make up the pizza base. This does make a difference, and the dough is easier to work. Some guys swear by this way of doing things, and literally manhandle the dough into shape by throwing it in the air and spinning it into shape. They say by using a rolling pin, it ruins it.
I have noticed a difference doing it this way, but it is minimal. I don't normally have the time to faff about too much like that when everything else needs preparing.
I can feel a pizza oven firing coming on soon with all this talk of the second bestest food around ;D :P
Check out www.fornobravo.com (http://www.fornobravo.com) for ideas. They have loads of recipes, and they even have downloadable plans for building a pizza oven.
By the way, I also normally make one "thick" pizza at the end, with whatever dough is left. i don't put any sauce on and just put 1/3 mozzarella, 1/3 cherry tomatoes, and as much fresh basil as you like on the other 1/3. (keep them all seperate. Drizzle with plenty of EVOO and bang it in the wood fired oven. Two minutes later you will have the tastiest simplest pizza you'll ever taste.
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You've got me searching for my apron Mick, I have some 00 flour and yeast and I feel it's Pizza time!!!
I just bought some Italian hand stretched pizza bases from Sainsbury's last week and used a recipe out og Gino D'Campo's low GI diet book which was sooooo simple.
Pour a little passata onto the base and mix it round with the back of a spoon, salt & pepper. I then added some slices of hot & spicy pepperoni, then layers of fresh mozzarella, then just drissled with EVOO, stuck in the pre heated 210 C oven for about 7 minutes then threw some freshly torn basil on top and finished off for another 2 minutes. My kids said they hadn't eaten pizza that good in years :)
Also made a veggie one too, red onion, green pepper, mushroom and sliced jalapeno's for a bit of bite.. mmm mmm mmm mmm mmmmmmmmm :)
Thanks for sharing that Mick, but I feel all this should be moved to another thread :)
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After brief research into the correct way to stretch the pizza base, I've found an easy to follow video guide on YouTube. Looks really easy...! I'm just off to the kitchen to try it... What could possibly go wrong? ::)
Pizza dough tricks from Tony Gemignani (http://www.youtube.com/watch?v=Vov2WYaqkvA#)
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If I tried that, there would be a lot of peeps getting pizza toppings only!!! ;D ;D
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Feckin show off! ;D
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Thanks for sharing that Mick, but I feel all this should be moved to another thread :)
You are very welcome mate.
I have felt a little inadequate on this forum, and feel that i have only "taken" so far. There is absolutely nothing that I can teach people on here about cooking curry.....I am only here to learn.
However, if I can share other things that I have learned food, or otherwise, i am only too happy to give something back.
And yes, i think a pizza thread would be good. 8)
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The guys in the Indian restaurant in Kuala Lumpur that we visited some years ago made their naans in much the same way, but without the histrionics.
** Phil.
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What could possibly go wrong? ::)
Ummm.... Anyone got a step ladder I can borrow? My ceiling's got three pizza bases stuck to it >:(
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the site is the happiest it's been so that can't be putting people off.
For one moment I hoped you were right but there's always someone or something to risk a breach of the peace, isn't there. I guess Natterjack probably can't read this, but why does he have to add such a provocative line to all his posts? i.e. not to reply to people he considers are trolls and to add them to an 'ignore' list.
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i know this is a curry forum but i do like to make a lot of other things :)
that link you put up mick is the dogs nuts thank you very much mate.
i have pizza dough resting ATM ;D so far it's the best i have ever made (thanks to that site!)
some of what i have read (8 hours up to now) i will adopt in to making indian flat bread.
once again thanks mick ;)
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I guess Natterjack probably can't read this, but why does he have to add such a provocative line to all his posts? i.e. not to reply to people he considers are trolls and to add them to an 'ignore' list.
I don't see that text, George : perhaps you have configured your preferences to show signatures -- mine are configured to conceal both signatures and avatars.
** Phil.
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I guess Natterjack probably can't read this, but why does he have to add such a provocative line to all his posts? i.e. not to reply to people he considers are trolls and to add them to an 'ignore' list.
I don't see that text, George : perhaps you have configured your preferences to show signatures -- mine are configured to conceal both signatures and avatars.
** Phil.
The text he's input to appear at the bottom of every post he's ever made reads:
"Don't reply to trolls just add them to your ignore list for a much happier forum browsing experience!"
It may seem harmless enough but I see it as rude, trouble-making and unhelpful.
As Jerry hoped, it would be good if everyone could get on. There are no trolls on this forum as far as i'm aware. My take is that this word applies to people who post extreme hate material such as laughing at someone's parent who's just died, or suchlike. A few people on here, including me, have been called 'trolls' for daring to make posts like this one, or for questioning the high cost of the Fleet cooking lessons and the lack of narrative or text on the related videos. That's called having an opinion. I haven't set up any preferences for what I see or don't see. It shouldn't be necessary.
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i know this is a curry forum but i do like to make a lot of other things :)
that link you put up mick is the dogs nuts thank you very much mate.
i have pizza dough resting ATM ;D so far it's the best i have ever made (thanks to that site!)
some of what i have read (8 hours up to now) i will adopt in to making indian flat bread.
once again thanks mick ;)
You're welcome mate.
As the saying goes... a change is as good as a rest.
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This is what I see, George : no mention of trolls, fol-de-rol.
** Phil.
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What could possibly go wrong? ::)
Ummm.... Anyone got a step ladder I can borrow? My ceiling's got three pizza bases stuck to it >:(
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the site is the happiest it's been so that can't be putting people off.
For one moment I hoped you were right but there's always someone or something to risk a breach of the peace, isn't there. I guess Natterjack probably can't read this, but why does he have to add such a provocative line to all his posts? i.e. not to reply to people he considers are trolls and to add them to an 'ignore' list.
I thought the advice in Natterjack's footer information was sound and goes for any forum. I wouldn't say anybody is particularly trolling this site at the moment.
I do have one name in my ignore list and no it's not you George!
Paul
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976bar,
base i use is from the uk wood fired oven site by spot on member minesamojito. it's the best i've found. (old link http://woodovenukforum.forumup.co.uk/viewtopic.php?p=6953&mforum=woodovenukforum#6953, (http://woodovenukforum.forumup.co.uk/viewtopic.php?p=6953&mforum=woodovenukforum#6953,) new site http://ukwoodfiredovenforum.proboards.com (http://ukwoodfiredovenforum.proboards.com))
day 1
In a bowl add
250g Strong white bread flour
325g Lukewarm water
5g Fast Action Yeast
Mix with a wooden spoon and leave covered overnight.
day 2
The next morning add
250g Strong white bread flour, or replace with an equal quantity of alternative (wholemeal/barleycorn/5seed)
remaining water
10g Fine Sea Salt
Mix until it comes together and knead for 10 mins on a worktop until silky and soft
Oil the bowl lightly with olive/rapeseed oil but the dough in and let rise until doubled (approx. 1 hour)
I?ve adapted it very slightly. You can change the flour to 100% bread or 30% plain depends on your own preference. Have spreadsheet depending on how interested in the subject.
recipe to make 6 off 9" pizza (~700g flour)
Day 1
Bread flour 330g
Plain flour 330g
water 425g (60% hydration for electric oven. The 60% being baker?s % of flour)
sugar 2.5ml (0.35%)
salt 5 ml (0.7%)
ADY 7g or 12 ml (1%)
Day 2
Knead using Rye flour as the bench flour 50g (7%) for 5 mins
Cut into 6 off ~190g pieces. ball and put into slightly oiled plastic containers. Leave until risen (between 3 and 7 hrs depending on room temp).
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Wow, thanks for that Jerry, I can see some Pizza's coming on for tomorrow :)