What was the fancy beef stock called?
AI’s main supplier for high quality transformers was Savage in Devizes and their top man, Geoff Crowcombe designed these particularly the output transformers. They do measure very well.
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It’s this stuff:
They also do chicken, veal, and game glaces too (as well as a whole host of other stuff)
Doing a Chili this week - Beef Glace is going in hot!
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Amazing weekend, thanks everyone. I had an absolute blast. Great food from John & Jon, and loads of music. Definitely slept better in my van!
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That pizza looks to die for from
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A Lopwell speciality: Pizza Roadkill. I witnessed its creation. A quite extraordinary amount of effort went into it. 
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It was WANK! I thought my pizza dough was shite but that Ooni stuff took things to a new level 
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What went wrong? I’ve used the Ooni and other mail order dough before now and its always been decent?
It was just so sticky, if you managed to launch it into the oven it stuck to the stone. it was also too thick so couldn’t be cooked through without incinerating outside.
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If anyone wants a PDF of those recipes (there seems to be no way to allow PDF uploads to Discourse sadly) message me with your email address and I’ll send them over.
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I was going to add, the Not Marrow Sauce as I tend to call it come from this book:
I really cannot recommend it strongly enough. I know old Heston gets a (justified) pasting on here for the fuckery he does with mince pies and hot cross buns, but this is the side of Heston that I love - interesting, without being bonkers, and with fantastic explainers that give such a great background understanding and that you can then apply to a whole host of other recipes that you find elsewhere. Even if you don’t have a sous-vide option and have to skip that section, there’s a huge amount in here that’s perfectly achievable (this is not Fat Duck level recipes at all).
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Yes I’ve found them sticky at times and tend to do two things to them -
- Cut 50g off each as I like a thinner pizza
- Roll them in flour and generally roll them over the worktop until they’ve lost the stickiness and also crucially warmed up a bit. Once stretched I give them a semolina flouring before they go anywhere near the peel.
To be honest I haven’t bought mail order dough since I first started out. At the time I wanted one less variable. But now I’m much more confident and perhaps basically proficient in knocking up a dough better than you can buy.
I believe all the above were tried, I wasn’t involved in the dough stretching/shaping just trying to bake them. I did say that more semolina was required but was met with resistance from our pizza expert 
The Pizza ship was abandoned after two abortions and a chili mash upset - TBH it was one of AA’s finest hours - The fury surrounding the whole debacle was delectable. Someone from Kent mentioned ‘Lopwell Pizzas are always shit’ a notion so bereft of understanding in terms of the delights of cack handed journeying it was pitiful. I liked that too tho, even if he is from Kent.
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Dammit, that is something I would love to have seen 
After what was an horrendous journey 11hours and return journey home left at 10.30 am home at 6.45. I had a great time with you all again .thanks to both Johns for delicious food and how to make a cheese toastie in a wok ( substitute for non event pizza..video of raffle etc below ..also thanks to Stu (Monitor 10) for changing my headlight bulb.
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Couldn’t get the raffle video to upload due to wrong format I think ..
Also sorry that Jim and Pete didn’t attend !you were very much missed guys !!
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He has a thing about under-extracted coffee as well 
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