RichM Old-Dutch I always thought the San marzano tomatoes were the don when it comes to quality Neapolitan pizza
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.
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.
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.
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…
-si- I’m still working out dave’s spag bol technique here, lt. A sofritto with no onions or celery then a load of cornflour lobbed in to thicken it, could be the english version of it, not sure?
