Looking good Chris,

I take it these are teasers to be included in the ebook?
How long will it be before its available and have you got a recipe index to tempt us with?

W

For anybody interested in creating pizzas using a pizza stone and a normal oven, i have found an excellent site that offers a free Ebook to download. Forno bravo the sites called.

What i can see of it looks very good.

You have to register you're home address and email to download the ebook and it looks as though it only accepts USA Canada and Australia based addresses. I, however, put my home address in (uk) but set the country as Australia and it worked fine!

All looks ace, can't wait to try some recipes, link below

http://www.fornobravo.com/store/Pizza-Stone-Pizza-eBook-pdf.html

W

Cheers for the comments guys

W

Well, having been making homemade hand baked bread for the last month or so, i decide it was time to have another go at good old pizza inspired by you gents. The difference this time though as opposed to previous years attempts, i now know the importance of kneading, proving, yeast and oven temp etc.

So i decided to make a thin and crispy hot n spicy pepperoni pizza tonight with the "less is more" attitude.
The dough was made from a new bread book recently purchased and was tossed through the air to stretch it after a lesson from you tube. Suprisingly with good results for a 1 st time.
I then topped it with a homemade pizza sauce along with mozzarella, pepperoni, chilli, seasonings, pecorino and some chilli oil.

Fortunately my Neff top oven appears to go to about 270* / 280* C so i knew i had half a chance of a decent result.
The only confronting issue was getting it off a cardboard "peeler" onto the pizza stone. (New purchase for that coming up, was difficult!)

The resultant pizza was in the oven for about only 4 mins or so and turned out brilliantly, am well impressed.

Pics below

https://curry-recipes.co.uk/imagehost/pics/fe179f1ea067db018832f5f8f1103e8d.jpg

https://curry-recipes.co.uk/imagehost/pics/a2d0c34659b0a95f249d86066c1a0022.jpg

https://curry-recipes.co.uk/imagehost/pics/4c4ebd94daec44a92bf554d03c8f4380.jpg

Thanks for the inspiration guys

W

Be careful not to overdo it uclown, some people love the stuff and others aren't to keen, it's quite a heavy taste and I've not had much success with it.

Take a look at this thread

https://curry-recipes.co.uk/curry/index.php/topic,8925.0.html


W

I think the food here looks delicious, the problem i have is that pretty much most of the things videoed, pictured and posted about curry does look good, its recreating them and admitting to yourself (maybe thats just me) its still missing that certain something that bugs the hell out of me!

I really hope happy chris's new twist unlocks the key as if not, i'll have to settle for good curries not great ones. Last night was the 1st takeaway curry ive had in a while and it had that missing link im longing for

If this new ebook doesn't deliver as promised then i'll be one sad chappie.

Back to curried away, if his curries weren't any good i wouldn't be the one to tell him hehe


W

Edit - Interestingly i posted this approx the same time George had similar thoughts!

Quote from: ELW on February 12, 2013, 07:55 PM
Did he say why he never included the bhaji oil initially whandsy?

No mate, it was just a quick pm as I am aware that a lot of discussions revolve around it. I've deleted it now but if I remember correctly, the tone intimated that it would be something that was obviously done to save wastage

W

Quote, in the base? in the dish??..I seldom see anyone with bhajis in glasgow, unless he meant pakora. "seasoned oil" is appearing in a few more vids these days i've noticed 

It was about the base ELW

W

Quote from: Martinwhynot on February 12, 2013, 06:39 PM

Quote from: Whandsy on February 12, 2013, 06:12 PM
I don't know if this has been documented anywhere but I pm'ed BB1 when his recipes were 1st posted and the takeaway he works in uses reclaimed bhaji oil 

W

Hi,

I wouldn't let that put you off.  It is debatable how much that will affect the outcome as it depends on how used the oil is (you'll never know that!).  I've done it, taking C2G's suggestion in his book and I didn't notice much of a difference TBH.

Regards,

Martin

I'm fine with that and have some bhaji oil myself (a la C2G as you say), it makes perfect sense that bhaji oil would be used, just that I know some members are uncomfortable with that. Anyway I'll leave it at that as its been discussed many times elsewhere on the forum 

W

I don't know if this has been documented anywhere but I pm'ed BB1 when his recipes were 1st posted and the takeaway he works in uses reclaimed bhaji oil 

W