Quote from: JerryM on April 19, 2013, 06:11 PM
Whandsy,

not not tried the san marzano down to never seeing on shelf locally. i do think they would make a difference but not enough to mail order.

i too think the other ingredients in the sauce also matter and tuning them to what you like gets you quite a long way to being sorted.

i'm sure peter reinhart of pizzaquest rates them and for me he knows his stuff.

Jerry (or anybody)
I nearly took the plunge on mail ordering some San marzano's but before processing the order I did a quick web search and noticed the larger tesco stores stock them. Even better is that they're on offer down from

Quote from: Stephen Lindsay on April 25, 2013, 07:50 PM
whandsy yes I watched it - the dish is "white chicken korma" which has been described as quite a bland dish on this site, though I get the impression that the winning recipe has a decent amount of spicing in it so may not be as bland as others have experienced.

I've never eaten or come across white chicken korma?. The judges and GB public seemed to rate it, the use of chilli intrigues me as its a dish that never crossed my mind as having a spicy option? so it might be worth a try next time I'm in M&S. If its tasty at least we've got the recipe to benchmark our efforts against. Does that lead me to a Ceylon dish?? Opinions please?

Anybody watched food glorious food? The winner was a recipe for chicken korma which is being being sold via M&S. it doesn't use a base gravy but it will be interesting to see a curry heads opinion. Anybody not wanting to buy it can try and replicate it as the recipe is available at itv.com or the link below

http://www.itv.com/foodgloriousfood/recipes/fragrant-white-chicken-korma/

W

Was fortunate to see this chap(Matt Marriott) a couple of years ago doing a demonstration for Cort guitars, check this out for talent!!

http://youtu.be/0Xz5Ue2g-G4

Wayne

Quote from: Axe on April 21, 2013, 12:52 PM
I might just have to try this.

Well worth the effort (imo) Axe, something quite satisfying about creating life then turning it into bread

W

I just bake mine straight off a pizza stone after proving, although an upturned baking tray will do. I don't use the "no knead" method which is a very wet dough mix and baked in a pot.
The sourdough starter is mixed with flour and water and is periodically kneaded in small bursts which distributes the starter and stretches the glutens. The shape and feel is that of a regular dough so it can prove in a bowl and bake openly. The process takes a lot lot longer with wild yeasts rather then the dried commercial yeasts but the bread has a more "bready" taste due to this and is more continental style in depth of flavour and crustiness.

Nj / haldi, I've done a lot of reading about it if you fancy another go at making it, and have any questions I can help with. (Or anybody for that matter)

Heres a link to a sourdough website that answers a lot of questions about starters and baking sourdoughs.

http://www.sourdoughhome.com/index.php?content=startingastarter

The recipe i use comes from Peter Reinharts book "the bread bakers apprentice"

The results are delicious

W

Has anybody got any interest in sourdough bread making? Ive have been making it for a couple of months now and really enjoying the crusty, tangy bread i'm producing. I grew the sourdough starter myself from just rye flour and water. I'm still amazed that flour, water salt and (wild) yeast can produce something so delicious.

Anybody who loves bread, this is well worth a try, the sourdough starter just lives in the fridge once it becomes active

A couple of links below to a loaf i produced today, recipe is from dan lepards "the handmade loaf".

https://curry-recipes.co.uk/imagehost/pics/df4f35ace404671b9a81315ed612f11a.jpg

https://curry-recipes.co.uk/imagehost/pics/d1a97ca6b13e593050170ac3410f23ed.jpg

Regards

Wayne

Superb looking pizza there jerry, I've been sticking to the Italian style thin crust, I think I just need to be more liberal with the flour semolina mix for the peel removal.

Have you ever used San marzano toms? Stonecuts happy with them, I'm happy with my own pizza sauce however if there's something better out there........!

W

Quote from: DalPuri on April 15, 2013, 05:19 PM

This was finally confirmed with his latest video and this is indeed the place.
I'll definitely be paying a visit to sample some of his wares.   

Wow, i think you need to be checking the food hygiene rating, if its applicable north of the border

That said, it doesn't mean the foods not up to scratch

Interesting to hear your verdict after a visit dalpuri

Wayne

Has anybody tried using the san marzano tomatoes for the pizza sauce? All the serious pizza sites say these are by far the most flavoursome for pizza and pasta sauce.
   Im thinking of hunting some down but would value somebody else's opinion who has cooked with these as they look tricky to track down and a bit pricey too!

Well pleased with the pizzas im turning out now, but getting the bl**dy things off the peel and onto the stone is an art in itself.

W