kutsu

The book explains a few points that have been mentioned here; the mash is deliberately not smooth, as he says it would be "too refined" for bangers & mash. The mincemeat used for the sausages is double minced because that is what a "banger" is - he aknowledges that other sausages can and are used, but they are not a banger-style sausage. Does anyone know when this is due to be repeated as I missed the show

I missed it, any idea of when a repeat is due?

Picked up the book yesterday, seems pretty good actually, basic recipes but done in his own twist (lots of slow cooking for instance). Not a huge amount of them though, maybe 10 recipes in total?

On the opposite side of the coin, I could eat it forever and ever, even just plain with parm and butter. I adore risotto.

What is so brilliant about that recipe? looks quite bog standard to be honest..

I've cooked solidy from it for the past two or three weeks, with only 1 or 2 meals that were not inspired or taken directly from the book. Fantastic, not overly hard for the most part, but very tasty results. I've made, off the top of my head and without a copy of the book anywhere to hand; hand made gnocchi gnocchi with tomato and rocket sauce hand made pasta pasta with wild mushrooms pasta with beef ragu lasagne risotto milanese stuffed cabage with fried rissotto potato parcels with pepper sauce chicken under a brick lamb and pepper stew confit of pears with zabligone lemon rissotto soufle etc etc lots of stuff!

Oh fantastic, it's still edible! I couldn't bear throwing out another batch after the first one to clean the machine out. Thanks!

I make fresh pasta (say.. lasagne sheets) and leave them to dry until they are hard and brittle. What's the difference between this "fresh" dried pasta and dried pasta that you can buy out of a packet? What affect does drying this fresh pasta this way have on cooking times? Sorry, I'm new to making pasta, left some ribbon pasta out overnight and now it's brittle and similar to dry stuff - just making sure I dont have to toss it and make some more from fresh!

Ahh that's what I was doing wrong. How silly. Much appreciated.

Sorry if I repeat something already posted: I've just bought a pasta machine and run some test dough through the machine. The dough handled fine, but after putting it through the cutter for wide ribbon, and placed it in a bag with semoline flour. Come 5 minutes later, all the dough had badly balled up. What's the best way of stopping fresh ribbon pasta sticking together after being cut? some way of drying it out somewhat?

Gordon isn't American?

Get it on amazon, 50% off and well worth it!

thanks for the help guys/glas, I think it's going to be jessicas.

I'm off up to sunny Birmingham come december 1st, and would love to treat the missus to a decent meal. Ideally looking for a michelin-level meal (which gives me two options, simpsons or jessicas) but open to suggestions. I've done a search and read the "Little red book" and both seem about evenly matched, but having glanced at the AA Food Guide, Simpsons rated a much better review. Any help? I can only choose the one "posh" meal!

Dans you sound like one of those people that washes their hands after handling money. Relax, you cannot eliminate contaminants, so chill. Overthinking the situation is just as likely to make you feel ill.

Cirio are actually good? Tell me it's true, I'm off to buy a dozen cans if so!

I appreciate pointing me in the direction of the thread, but unfortunately my Sainsburys doesn't sell them, and I don't really want fresh ones anyway, but tinned/canned. Franci - I'm the same way, I hate 90% of canned ones, but the other 10%? It's just finding them.

HI guys any idea where I can get San Marzano tomatos in cans? I'm on an italian kick after reading Locatelli's new book, but all the shops around here are fairly rubbish for decent tomatos, and although homegrown are good, they're pretty hard to come by at the moment. Online stores are best, although supermarket suggestions would be fantastic also. Thanks everyone.

The format of "Presenter 1 - hmm this food is good, but lacking in XYZ area" "Presenter 2 - wow this food is perfect. I like it, I like it a lot" Christ, I understand not agreeing on everything but its really annoying now they do it on everything slightly unusual. Also, they slated one woman for making a potato salad with anchovies, capers, etc; as having shown no technical skill. Yet they praised roger black for putting a poached egg on some asparagus - hardly a technical feat.

I had a fantastic meal at Claridges, set lunch was excellent value and food was great.

Mine came a couple of days ago, and i'm cooking a three course meals (I say cooking, the first course will be antipasto from the first section) on Saturday for my mother in law. The book is absolutely fantastic, and that's not just lipservice because of Mr Lepard's involvement, it really really is. Nice that Giorgio also aknowledges other great restaraunters in their as well, Blumenthal, Ramsay, Fergus Henderson, etc. Best cookbook I've looked at in ages, a real treat. Please buy this book and support it for what it is!

Well book is on order, I've just made the Spaghetti al Crudo, and it was a hit with the family, looks like a wise purchase!

Looking to order this, but currently 6 weeks delivery on Amazon? is this just because it's not out yet/slow to come through, or is that looking like an accurate figure? EDIT: play.com shows 24 hour delivery, hmm wonder which I will go for!!

Looks good, another 15squid I have to fork our for!

From this Wikipedia article, and also according to this one, it basically is the shoulder cut. I don't know what the British term is, but that should help identify it with a proper butcher, or a reasonably knowledgeable supermarket butcher. ← Brilliant, this will go a long way to helping me I think. Thanks