I feel your pain. I made my own chilli powder last year with considerably milder chillis, the dust gets everywhere. I don't know if I'll do it again I burned so much.

Oh, and No, you can keep your devil's dust

Quote from: Garp on March 23, 2015, 06:18 PM
Nice to see a few of our better cooks 'outing' themselves with regard to not using the 'chef spoon'.

Must've deleted their posts then.

I like to think of the 'little woman'. If I use a spatula to cook with and a chefs spoon to dish up with, then she has twice as much washing up to do .

Quote from: london on March 22, 2015, 04:12 PM
That looks very nice, I always have roast duck curry when I go to my local Thai.

London.

I love thai duck green curry, I don't know why it isn't used more in BIR, probably 50% cultural/ 50% financial.

CH - The tikka recipe couldn't be more simple:- GG paste, tom puree, mix powder, cumin powder, GM powder, lemon juice, yogurt. I added a tsp of mango puree (duck and fruit works well). A bit of oil.

I cooked the tikka at the last minute, didn't want it to dry out to much.

I accidentally let slip that I was planning to do a duck curry on Saturday night while the missus was away, 'no chance' she said 'I want to try that'.

So, I did a rush job on Friday evening. Turned out very nicely.

The recipe is basically CH's NIS. I used a different 'mix' as I had some hand roasted stuff that I'd been using for trad stuff to use up. The green chillis are larger 'Morrocan' ones we get in France, not too hot but I like that they stay a bit crunchy.

The duck is tikkaed, using a easy variation on Blade's recipe, but without the Pataks. I managed to get in 3h marinating time. I then pan cooked it as normal for 'magret de canard' i.e skin down, getting rid of the fat, finished off with my little blow torch.

I cooked the duck rare, sliced it fairly thickly, then added it for the last 5 mins of cooking time.

The photo was a bit rushed due to doing rice and paratta at the same time. Sorry about the spoon, I normally use a spatula, but I thought I'd look cooler with my pound shop chef spoon.

I'd thought about making some before and completely forgotten about it, completely by coincidence I'm home alone next weekend.... I feel a project coming on, might publish my first recipe.

I believe it did  ;D

Wasn't there a mongoose with that name?

I've just checked my box of TRS and there are absolutely no storks in it ;D

Looking good. Hope you have plenty of space available for when they grow!

Looks fantastic again. How do you precook the garlic?