I just had my first taste of these bad boys - Trinidad Scorpions! I ate a piece about 3mm x 3mm and my tongue was burning for a good 15 minutes. Interestingly they didn't have the pungent taste that the Dorset Naga had so I think these could be used sparingly in cooking without ruining the taste.

My idea is to attach a pizza stone into the lid of a webber type BBQ. When the lid is closed the stone is diectly over the flames. Once hot enough, remove the lid, stick on the Naan dough then replace it hoping that the dough is sticky enough to defy gravity. This will give the hot ceramic cooked crispy base to the naan along with a real blast of heat from the charcoal right in it's face.

Naans for me are the final frontier. I can recreate everything in my normal takeaway order perfectly apart from the naans.

I agree that as with most Indian cooking the method is more important than the recipe. I just don't know if it's possible to recreate at home. I doubt BIR's would spend thousands of pounds on tandoors if they could get the same result with a tawa and a grill or blowtorch.

It's not going to stop me trying though. As I see it there are two key elements, a very hot ceramic surface to stick it to, and very hot dry convection based heat on the outside. I don't think a gas BBQ could manage the searing heat needed but a charcoal one could. I have a few ideas to try if we get come more nice weather!

Hi guys

A friend of a friend owns and runs Your Sushi - http://www.yoursushi.co.uk/. Basically its a sushi cooking school either at their premises or you can get a chef to come to your home to have sushi parties where everyone learns to make sushi. It's been hugely successful and they now have specialist chefs nationwide that run the courses.

What's this got to do with curry? I emailed him a couple of weeks ago and mentioned Az and how we has been considering running curry cooking classes and is it something he would be interested in being involved with. He emailed back and we are going to meet up for a chat about it.

The big question is would a curry version be as popular as the sushi one? Cooking curry is a smelly and messy affair when compared to sushi that can be prepared anywhere and anytime with only a few sharp knives. I can't imagine many hen parties booking a curry cooking evening can you? Stag parties might do though and I can't image there are many stag sushi parties so maybe the two businesses would complement each other?

Maybe the in-house sessions could focus on samosas, bhajis and chicken tikka with dips and sauces while the in-kitchen sessions could focus on the proper curry cooking.

It would be good to hear thoughts on this from everyone. There might even be jobs as regional chefs in it for some of you

Did he specify if it was butter or veg ghee? In my experience butter ghee tastes a bit rancid and can quickly overpower the taste of a dish. Veg ghee you can go a bit crazier with and it enhances dishes without any rancid taste.

That guy is an idiot. I once ate a small sliver of Dorset Naga on its own and I swear it was hotter than a Ginsters Cornish Pastie straight from the microwave!

Good news for me though - my first Scorpion fruit has poked it's head through. Will post some pics when it starts to look like a chilli.

Quote from: SnS on July 08, 2012, 03:58 PM
Anyone growing the Trinidad Scorpion Moruga (Morouga) Blend this year?

Oh yeah! 1.5 million scovilles of heat! The first flowers came through at the weekend which I lovingly pollinated. I'm waiting with bated breath now to see if they fruit.

If I get enough come through I'm going to try and convince Az to run a Trinidad Scorpion Challenge special curry over the summer. Maybe get some T-shirts printed or a Wall of Fame in true Man vs Food style

I imagine a certain Curryhell wouldn't be able to resist such a challenge!

Texting Az as I know he often cooks 3 or 4 portions in 1 pan if a table orders multiples of the same dish.

Hey everyone AXE is BACK!!!

Where have you been buddy?

It was really gross. I did everything I could to salvage it and make something at least edible but it really wasn't right. The garlic, ginger and spices were all boiled rather than fried/charred. An interesting experience but not one I'm willing to replicate ever.