Shitty American Food (AKA for the FAO of Zackster)

Old-Dutch

I did a pizza making course with work in London about 10 years ago. The Italian chef said to always use Cirio tomatoes - they come from Naples and are grown in volcanic soil which makes them the besteresteresest apparently.

I use Mutti Pizza sauces for my pizzas however. IN YOUR FACE STEFANINIO, IN YOUR FACE!

Along_the_Wire

Old-Dutch You know this cunt was from Naples an all, don’t you?

RichM

Old-Dutch I always thought the San marzano tomatoes were the don when it comes to quality Neapolitan pizza

Millsy

Always assumed OD was from the home counties. Mama Mia!

Along_the_Wire

💥

Millsy

Rich, it really doesn’t matter what the quality of salsa do pomodoro you employ on your pizza base if you end up drenching it in salad cream.

RichM

Millsy lol. Hmmmm salad cream 😋

Hursty

My wife’s family like salad cream, it’s one of the worst condiments I’ve ever come across.

Mayo is way better

hugopal

Hursty My wife’s family like salad cream, it’s one of the worst condiments I’ve ever come across.

Mayo is way better

Both are pointless gunk.

Old-Dutch

Aye, much less visible on Mayo too

Smallman1

Old-Dutch Aye, much less visible on Mayo too

Lol!

mono-stereo

lol

bosstrabs

hugopal Your birth resulted from pointless gunk.

bosstrabs

Dubman Passata

Solid if unspectacular addition to the VW range IMO

Smallman1

Used chopped toms in my spag bol last night.

Tasted alright, the grated carrot the star of the show tbf.

bosstrabs

Smallman1 Here’s a free tip: half a carrot in the blender, then pour in the sauce.

Much better thickening agent than cornflour like some people use.

rhouses

ohh did a spag bol yesterday as well. could have done with some more tomatoes and maybe some bacon bits, but otherwise hit the spot. Had to grate cheddar on top instead of parmesan, no complaints.

BlainSA

rhouses cheddar is better

mono-stereo

bosstrabs Blenders can be useful but you need to be careful not to over do it otherwise you end up with a slop that doesn’t fry the water off properly.

The key to a good Soffritto is finely chopping your carrot, celery and onion, frying them low and slow.

-si-

bosstrabs Much better thickening agent than cornflour like some people use.

People put cornflour in their Bolognese?

-si-

Along_the_Wire Dave is saying no cornflour

bosstrabs Much better thickening agent than cornflour like some people use.

People are using a thickening agent in their spag bol by all accounts…

Smallman1

Heston BlumenBoss!

Millsy

Do you put wine in your spag bol, Dave, or does it make you go all squiffy?

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