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Here is my "Poor Mans Wood Fired Oven"

Gas grill, pizza stone, wood chips.  Not shown is a foil backed fiberglass insulation blanket I throw over the top of the grill.

Around these parts, mustard oil in the Asian grocer is labeled "For external use only".  Of course its right next to the other cooking oils.

My first experience with it was a humorous one.  I was following a recipe for vindaloo by Julie Sahni.  It called for loads of mustard oil.  I faithfully followed the recipe and was well chuffed at the outcome.  It was only after eating it for a couple of days that I noticed something wasn't right.  I was feeling a bit pawley and my wife ( who doesn't eat my curry) was complaining that I had an offensive odor.  I began to smell the odor as well.  I finished the vindaloo over the next several days not having yet made the connection.  About a day or two after my last serving I began to feel better and at the same time the odor went away.

My wife told me and I agreed "No more mustard oil" but have since snuck it back in the house to be used in extreme moderation.

Todd K.

Here is my version I have been tweaking for a few years.  IIRC it originated from a Julie Sahni recipe.  Last year I applied some tips from Tayyabs in Whitechappel (my favorite BIR).  I am making it as we speak...well...marinating in the fridge overnight.

Todd K.

Quote from: CurryLoverTX on July 05, 2007, 11:00 PM
I am a newbie to the site and new to Indian cooking.  Just have one question that would help out.  What is the difference between chilies and capsicums?  Chiles = jalapenos, Thai chilies, etc?? Capsicum = Bell Peppers??? Being a Yank (actually a Texan) we have all kinds of chilies and peppers in everything.

You ARE a Texan not a Yank.  That's how I present myself worldwide.  As far as I am concerned..."chile" is the correct spelling (Spanish origin) for all capsicum peppers.

Cool beans Stephen.  I made it up to Edinburgh on the Flying Scotsman a few times on bank holidays whenever I wanted to escape the hustle of the Big Smoke.  Once I hired a car and set out through the Trossachs, Stirling, Doune Castle, Dukes Pass to find as many of the film shooting locations of Monty Python's Holy Grail as I could.  I always ended my trip to Edinburgh at the top of the Royal Mile at the the Scotch Whiskey Heritage Museum bar.  I would set ?15 on the bar and "play" it on drams like a blackjack player until I ran out.  Then next door to the store..."I'll have a bottle of #357 please.  That was a good one"  Good times, good times!  Having a taste of Ian Macleod's "As We Get It" right now to relive those memories.

Cheers

Todd K.

No we don't all really talk like that, nor do we all own an oil well and ride horses.  Now that I got that out of the way...

My name is Todd.  My first serious foray into Indian curries was thru Julie Sahni's books.  I used to travel in the UK frequently so had the opportunity to try many curry houses.  Mostly in the London and Humberside area.  I found a few that were noteworthy, but was underwhelmed by most of them.  There is one stand out though.  Tayyabs in Whitechappel.  I absolutely love this place.  Punjab Pakistani if I am correct.  This is the taste I aspire for when I cook Indian/Paki.  About a year ago I found a recipe from Tayyabs and used it to tweak my vindaloo recipe that I have been working on for the past several years (attached).  I hope to learn a few tricks here and maybe even share something ya'll find worthwhile. (I do say "ya'll" alot).

Cheers,

Todd K.