Topic: Saturday Kitchen Live - tandoori cooking

[Razor]

Hi Phil,

You are correct, they didn't use the word squab but they did say pigeon.  Don't think any of the BIR's that I frequent have pigeon on the menu, so I'll have to stick with chicken.

As for the "naan bread", no real surprises there for me.  Pity he didn't give an alternative cooking method for the naan bread; that would have made the whole 12 minutes or so, worth while.

Thanks for posting George, it was entertaining, if not educational.

Ray

[Peripatetic Phil]

it was entertaining, if not educational.

Indeed !

[peterandjen]

Hiya, i like watching Saturday kitchen, its entertaining as well as...how can i say this....well it makes me bloody hungry!! (think thats the correct spalling).

The tandoori chuck looked nice and tasty, lots of mention of how the yoghurt helps keep the chicken moist too, which is a good point. As are the remarks about Tandoor chef's only having hair on one arm where do the missing hairs go though??.
The chefs, both James and the Indian guy, whose name i've forgotten, both said that a Charcoal Tandoor gives a much better result, so if you was gonna get one, get a charcoal jobbie. I don't think they meant don't get one at all.
I always call Naan bread Naan bread, it is a bread, unleavened i think. But it don't matter, shit, if you ask a waiter for a Naan or a Naan bread, you get the same end result.
Right im orf to trawl through the thorums and sea whot iv mised then im gonna goo and reed sum moor shakespeare.

[Razor]

  ;D

[peterandjen]

Hehe forgot to mention, also the thing that stuck out to me most about the whole Tandoori cooking segment was when they painted the finished Naans with melted butter.
This for me is enough to show that the Naans would have been proper ones. You can't beat a Naan thats been liberally smothered in Ghee/Butter!, Even better, painted then bunged back in to give a nice sweet crunch on the blisters.

[George]

recipe[/u][/color] is online, so I think some of us had better try it and see how we get on. 

Many thanks for posting the recipe link. It saved me looking for it.

It's easy to move forward however minutes you like by dragging the scroll bar thing on the iPlayer.

[George]

Thanks for posting George, it was entertaining, if not educational.

I thought it was a bit of both. I only posted it because I found it interesting, as in educational, even if only to reconfirm what we may already know.

[Peripatetic Phil]

Even better, painted then bunged back in to give a nice sweet crunch on the blisters.

G@d, it sounds just like mediaeval foot torture 

[Peripatetic Phil]

It's easy to move forward however minutes you like by dragging the scroll bar thing on the iPlayer.

Ah, tried that George; it just seemed to hang there.  It's much better now that it has buffered the whole thing, but it doesn't (didn't ?) seem to have the real-time seek capability that one normally gets with streaming video.  Maybe because their copy-protection interferes !

** Phil.

[peterandjen]

G@d, it sounds just like mediaeval foot torture 
Lol