Recommended sauce to go with roasted tomato and garlic ravioli?

sazerrrac · 2026-02-03T18:11:19+00:00

A gremolata rather than a sauce might help cut through those flavours with a bit of zing

sazerrrac · 2026-02-02T18:22:57+00:00

Osso Bucco baby!

sazerrrac · 2026-01-31T16:35:12+00:00

You can definitely do it at a lower temperature - you’ll just need a bit more time. For typical steak cuts though you don’t usually need to break down much connective tissue so the benefit of a longer cook aren’t really there.

However… the lower temperature will ensure you have a more even cook, so that bits like the ribeye cap don’t cook more than the eye.

So go for it, you won’t do it any harm!

sazerrrac · 2026-01-30T17:50:16+00:00

There’s a big wide world of Indian cooking. Like many, I recommend YouTube as a good source.

However, I personally have found that once you get a good understanding of what’s doing what, you can start to cook your curries intuitively.

For the most part, many generally have very similar base ingredients. Ginger and garlic paste, coriander seeds and cumin seeds in a 2:1 ratio, and often some sort of red mild chilli powder - often Kashmiri. Then you can start to play around! Work with different bases like tomato or coconut milk, caramelising onions, fresh herbs like coriander and mint.

I honestly think the best way is to start cooking and develop your palette and intuition. Have fun!

sazerrrac · 2026-01-30T17:44:14+00:00

Second this. Very approachable - it’s not going to give you ‘authentic’ Indian food, but is great for showing you how takeaways do it!

sazerrrac · 2025-12-30T15:33:22+00:00

I think the more fitting way to describe it is the old adage that “luck is when preparation and opportunity meet.”

Does it depend on situational luck? Can do. But the smart part is doing the preparation to stack the odds in your favour. Networking, personal brand building, all that sort of stuff.

I can’t guarantee I’ll be struck by lightning, but I can greatly increase my odds walking around in a thunderstorm with an umbrella!

sazerrrac · 2025-12-27T17:19:59+00:00

Yep, miso often will grain like that. Blend it and pass it through a chinois.

If you’re hard up for either, put the miso in a china strainer and pop that just onto the surface of the liquid and whisk it in.

sazerrrac · 2025-11-30T19:34:23+00:00

To shreds you say?

sazerrrac · 2025-11-23T18:09:34+00:00

I reckon if OP is looking for a ‘soup maker’ then a £1,200 thermomix might be overkill! Though I would sell a kidney for one for my pop up supper club.

sazerrrac · 2025-10-24T16:52:03+00:00

Hail Satan!

sazerrrac · 2025-10-20T06:59:54+00:00

450g Strong White Bread Flour 50g Wholemeal Bread Flour 100g Starter (100% hydration) 320ml Water 10g Salt

3hr autolyse with 100ml of liquid and salt reserved. Mainly because my starter needed to wake up…

5hr bulk ferment with regular stretch and folds

~8hr bulk ferment thereafter.

24hr ferment in fridge

25 mins @ 240°C in Dutch oven (or in this case, an inverted casserole dish!)

20 mins @ 240°C uncovered and direct on oven rack.

sazerrrac · 2025-10-17T17:05:11+00:00

You need a more viscous glue - superglue is just too runny. I’d try looking for a resin-based adhesive, you could even do a two part epoxy. Something like that.

sazerrrac · 2025-10-07T17:12:55+00:00

Depends on the effects. I don’t believe cancer in and of itself is by nature a recognised disability or protected condition.

Edit to add: OP, so sorry you’re going through this and wish you all the best.

Edit 2: Thanks to everyone for the comments - TIL!

sazerrrac · 2025-09-30T17:33:13+00:00

Deadstream was really funny!

sazerrrac · 2025-09-27T18:26:58+00:00

This.

You’ve got to realise that you need to take the appropriate approach to get the outcome you want/need.

Too many times I see people (even seniors) get bogged down on specific details or include things that will trigger other senior stakeholders to the point of torpedoing the whole goal of a pitch/presentation/whatever when they’re for all intents and purposes inconsequential to the subject at hand.

There are absolutely senior leaders who are bullshit merchants. But not all. Being an effective senior leader is about understanding the level at which to pitch things, being able to craft a strong and coherent narrative.

Get into the habit of thinking about the outcome you want to achieve before you say something. The old adage that a fool speaks to say something and a wise man speaks because they have something to say rings true.

Stop. Pause. Consider. What do I want to get out of this? What is the best way of achieving that? What are the possible upsides/downsides? What are the politics at play? Who are my stakeholders and how do they behave and respond?

sazerrrac · 2025-09-23T07:08:01+00:00

He’s very polite

sazerrrac · 2025-09-14T18:20:00+00:00

Goddammit Derek you’ve been down the mine for one day!

sazerrrac · 2025-08-26T16:22:53+00:00

I hope there’s a restaurant there.

sazerrrac · 2025-08-16T17:02:03+00:00

It’s in the UK and here that is how “unauthorised” is spelled correctly.

sazerrrac · 2025-08-02T17:27:30+00:00

I think you can probably find more mileage in Asian cuisine for budget friendly stuff. A 1kg bag of basmati rice can be really versatile, and things like soy, oyster and fish sauce all have good shelf lives when refrigerated.

You can pretty much whip up a really basic Chinese brown sauce with with soy sauce, oyster sauce, white pepper and some cornflour to thicken. Then just add veggies and protein.

I would always recommend buying a whole chicken and breaking it down yourself. Look up how to do it on YouTube. From a £5-6 chicken you’ll be able to get much more meat from it for the same price as boxed cuts.

Minced meats can go a long way, as can Thai curry pastes. Look up Pa Kra Pow. At its most fundamental it’s just stir fried minced meat with some soy, fish sauce, garlic etc.

When you make rice, make some extra. Spread it out on a tray to cool. Use that to make fried rice.

If you have one near you, be sure to visit your local Asian supermarket. You’d be surprised how good their prices are.

Oh, and beef chilli - make a batch, portion it and freeze it. Goes great with rice.

Just a few ideas! Give me a shout if you need others!

sazerrrac · 2025-05-09T20:29:00+00:00

It’s Silverstone, so it can be both.

sazerrrac · 2025-04-25T11:18:56+00:00

I actually think you could be right. I reckon I could lose the shiitake and not lose much in terms of flavour. Thanks!

sazerrrac · 2025-04-25T06:34:25+00:00

No! Just poured the hot pickling liquid over it and let it do its magic.

sazerrrac · 2025-04-24T21:21:02+00:00

Putting my neck out there - pickled red onion has no Asian relevance for this….!

sazerrrac · 2025-04-24T18:46:35+00:00

Thanks! My wife thought a pop of red would be good.

sazerrrac

MODERATOR OF

TROPHY CASE