Loyd Grossman Products...
Discussion
Nah, it's just the way pasta has been Englishised,
Nothing wrong with a good sauce of course, but a good bolognese for pasta is going to be different from one for a baked spud
My favourite pasta sauce, about an ounce of butter a couple of table spoons of olive oil, 2 cloves of garlic, a chilli heat gently (butter starts to bubble not the oil) for a minute or 2, leave
Serves 4, but you must have really good pasta,
Heaven
Nothing wrong with a good sauce of course, but a good bolognese for pasta is going to be different from one for a baked spud
My favourite pasta sauce, about an ounce of butter a couple of table spoons of olive oil, 2 cloves of garlic, a chilli heat gently (butter starts to bubble not the oil) for a minute or 2, leave
Serves 4, but you must have really good pasta,
Heaven
DanBoy said:
Had to do a quick thread in order to big up my man Loyd...
His pasta sauces are bloody good! I appreciate that he probably had almost nothing to do with them, bar providing a mugshot for the label, but still, I think you should check 'em out!
The Tomato and Chili is my particular favourite....
GingerNinja said:
Had to do a quick thread in order to big up my man Loyd...
His pasta sauces are bloody good! I appreciate that he probably had almost nothing to do with them, bar providing a mugshot for the label, but still, I think you should check 'em out!
The Tomato and Chili is my particular favourite....
Yep.. mine too !
The Primavera one is damn handy for making lasagne with, and doesn't have shit loads of garlic in 
Damn right about the greasiness of some though... that red wine and garlic sauce always seems to have a centimetre of oil on the top of the sauce, and looks like it would feed 8-10 people with good pasta!
Damn right about the greasiness of some though... that red wine and garlic sauce always seems to have a centimetre of oil on the top of the sauce, and looks like it would feed 8-10 people with good pasta!
JonRB said:
And his curry's, especially the hot ones Madras & Jalfrezi. Agreed. The label says something along the lines of "I like to taste my curries" and I agree - a really nice flavour.
I have a poussin (small chicken) in the fridge, I wonder what would happen if I put it in the slow cooker with a jar of Jalfrezi sauce over the top shirepro said:
Grosmans sauces are better than most Italian restaurants charging an arm and a leg IMHO.
It's relative though, Grossman's sauces are an arm and a leg compared to making one's own (fresher) sauce. And with neither of them do you get the elderly italian waiters singing around you, as you get in one of my local italian restaurants!
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