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Messages - StoneCut

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1
I highly recommend "Galbani Mozzarella Cucina" (400gm packages) - The "cucina" bit is the important stuff. It's mozzarella with a lower moisture content so it's more suitable for cooking. For extra flavour grate some fresh parmeggiano reggiano over your pizza right *after* baking. Try to avoid pre-shredded cheeses as they usually contain potato starch so they don't lump up in the bag,

2
Lets Talk Curry / Re: Proper vegetable Samosa recipe
« on: September 15, 2016, 07:20 PM »
Thanks, I'll try them!

3
Lets Talk Curry / Proper vegetable Samosa recipe
« on: September 14, 2016, 04:48 PM »
Hi,

does anyone have a recipe for some proper vegetable samosas? I tried a recipe I saw in a video and it was no good. I do actually like the frozen ones you can buy (with potato, peas and sometimes carrot) and am trying to replicate something similar to them.

Any feedback much appreciated!

4
In Israel or Lebanon Shawarma is made with many more spices than in the first post. I particularly enjoy the lebanese or palestinian style.

An easy way to prepare it is to simply use 'Baharat' spice mix (the curry powder of the middle east). If you can't find it then you can try to make your own:

http://commons.m.wikimedia.org/wiki/File:Gulfbaharatingredients.gif

5
Talk About Anything Other Than Curry / Re: Pizza from scratch
« on: April 23, 2014, 11:49 AM »
One thing that really does help is using the proper flour. It really has to be "Tipo 00".

I also bought a 25kg bag of Caputo Pizzeria (one of the most renowned flours for Pizza making) recently and it certainly imporoved flavour even more. It's quite hard to brown even in my G3ferrari, though. It needs a cold rise (in the fridge) for at least 2 days so I need to go down to about 1.5g of yeast.

In Naples, however, they apparently do a warm rise at room temperature for about 12 hours. However, I prefer the taste of cold-risen dough. I tried the dough as written in the EU directive for proper "Neapolitan pizza" and found my method better. (If anyone needs a link to that EU directive then send me a PM).

Anyways, I also tried some expensive italian "beer" yeast instead of the regular german cake yeast I normally use and I couldn't detect any difference whatsoever. They appear to be the same thing.

One other thing that really does make quite a substantial difference (besides the flour) is the tomato sauce you use. San Marzano canned tomatoes really are excellent albeit quite expensive.

Still looking for the perfect Mozzarella to use on Pizza, though. Right now I "kick it up a notch" by grating some fresh parmesan over the pizza once baked and also give a little swirl of extra-virgin olive oil on top after seeing that in a Pizza place I rate very highly.

6
Lets Talk Curry / Re: Curried Aways Lamb/Chicken staff curry
« on: March 10, 2014, 04:01 PM »
It's a staff curry - who said it's purely BIR?

7
Curry Videos / Re: The Joy Of Curry, TV documentary on YouTube
« on: November 25, 2013, 11:05 PM »
I wonder why it states both natural lemon flavour AND lemon oil because that's essentially the same. Most natural flavours are derived from essential oils. In the case of (natural) lemon oil it's derived from the peel, unless 'natural lemon flavour' is the natural oil and 'lemon oil' is synthetically produced (lemonene). Funny, might be that it's really not as pure anymore and contains synthetic compounds now. Which doesn't necessarily need to be bad. I have both types of lemon oil here.

8
Hhhm, "pul biber" literally translates to "paprika flakes" if I'm not mistaken (well, that's what my turkish butcher told me) ... Anyway, there are different types of paprika, sweet and hot. Commercial Pul Biber is often a combination of paprika and chilli powder, though. One authentic product I have at home says that it's ingredients are paprika, salt, chili, vegetable oil. I brought it back from Turkey.

Either way, the Pul Biber is NOT essential for this dish. What makes this dish turkish? The combination of herbs & spices such as Cumin, mint and parsley. As well as the lemon/lime juice. They are all pretty universal, I know, but try it and then tell me if it tastes Indian in any way ;)

9
The mint goes in together with the basil and parsley so you did it exactly right. I forgot that in the instructions, sorry!

Stage 1 already includes some salt & pepper but you can add more to taste, of course. As with anything, really.

Yes, it's pretty mild but if you can get "proper" Pul Biber (hot turkish paprika powder) then it can be fairly hot, depending on the brand. The easiest way to spice it up is to either use chilli flakes (as you figured) or just plain old cayenne pepper.

Anyway, I'm really glad you liked it :)

10
Please give it a go and report back :) you can substitute the second 'hot' paprika with another 1/2 Tbsp of sweet paprika to make it kids-friendly.

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