Hi all iv recently bought a pizza oven only a cheap one to start with i can easily get it up between 600 and 700 degrees and the pizzas are great has anyone tried cooking naans in one what were the results like any different to doing it on a tawa and gas hob what temp should i get the oven up to is 6 or 7 hundred too hot ?

Hi all not been on here for ages just a question whats the best cut of lamb for pre cooking is there much meat on shoulder

regards
Jamie

Hi all

Not been on here for ages as not really been doing any bir cooking anyway last night i thought id make a pathia fot tonight dinner i like to do them the day before as i think if you eat it straight after cooking the chilli and spicy you get up your nose mask the taste. Anyway i started with a basic recipe then started tweeking it little by little till i got it where i wanted it so iv come down this morning and had a taste and its bang on the problem is i cant remember what i added or the quantities so having got it spot i cant replicate it  .
Also i came to make my tikka blades recipe but found the wife had used the mint sauce on sunday dinner being lazy didnt want to walk round the shop i saw a bottle of mint yoghurt the type they use in the chip shop so gave it a go and must say it worked the yoghurt in it helps the marinade stick better and the mint did its job will be trying it again just to make sure its not a fluke.

Jamie

Oh and i think the flying goose brand is the one they seem to use on most of the american cooking programmes

Hi i love the flying goose brand they sell in tesco and it comes in different heat levels

Cheers piscator

I did hear a chef say you need cows milk mozerella for pizza do you know if this is deli counter stuff or what type of place sells it never come across it i know they add a chalky like substance to grated cheese to stop it sticking together i thought if i could get cows milk slightly freeze it to make it easier to grate that might work better.

Hi all

What kind of cheese is best for homemade pizza iv tried bags of gratted pizza cheese which is cheddar and mozzerella iv tried mozzerella balls but for some reason they seem to let out a lot of liquid even if they are dried off which makes my base soggy iv tried a four cheese mix but nothing seems to taste quite right any ideas

Cheera
Jamie

Ok cheers garp

Hi all
Achari ghost has become one of my favourite dishes with tender lamb and fresh jalepeno chilli iv had a couple of attemps at it but cant get the flavour has anyone got a recipe i could try

Cheers
Jamie

It was an eat in  ;D it also came with 3 deep fried green chillies which i was warned would be very hot i did try one but it just crumbled like dust not nice