Good article on emulsifying etc - https://www.fustinis.com/blog/cooking-techniques-your-guide-to-emulsifying/

Cheers Phil - it's so tasty considering how simple it is. The tahini sauce just makes it that bit better too for me

Dried my 1" hot chillis at 50 deg C in fan oven for 6 hours - perfect - then ground them to powder & kept in air tight container for use. 1x flat teaspoon = 4 of these chillis. Scoville rating 50,000. Nice heat - not too hot.

Try getting some of Mrs Balbir Singhs Vindaloo spice sent over to you - or you can order direct from her site as below.

Absolutely brilliant ready to use spice blend with her recipe - an easy, quick make too. Heat level down to you as to how much / what type of chilli you use with it.  With just 2 green chillis (plus seed) too hot for my missus - so turned it down in next batch with 250 ml tinned tomato & 50 ml of cream - nicely down to tasty Madras level at this.

Her site - https://mrsbalbirsingh.com/ - look up Goan Vindaloo recipe.  All her spices / recipes are great - I've tried most.

You could even become their USA stockist / distributor !

Slightly different angle to above, but my daughter recently did a leg of lamb - scored it to the bone in criss cross pattern then spread lebanese shwarma spice mix over it - rub style, then slow cooked in oven for 4 hours. Outsides crispy, meat pull aparty - so she shredded crispy duck style and had in pitta bread with salad & tahini sauce - shwarma style. She said it was very tasty a la middle east shwarmas.

Been open a month now & has good reviews so thought I would give it a go.

Makes a refreshing change to find an upbeat modern decor and actually staffed entirely by Indians - with chefs experience ranging from Delhi, Goa, Dubai & Dishoom restaurant.

Staff very welcoming & accommodating - happy to play with dish / menu contents to your taste.

Initial impressions - good tasty food, not over-expensive & worth another visit to explore menu further.

How weird - now it accepts me as Ghoulie - having just told me my password was wrong. I hate computers

New laptop & for some weird reason when I tried to log in it wouldn't accept my stored password - so have had to make a new account as Ghoulie1

Quote from: Robbo141 on April 29, 2022, 01:21 AM
Not sure, but US not known for their openness to imports of people or products...

You can say that again - I was asked by a well known UK cement company to send them a sample of my powder grade foam agent to their American subsidiary. Next thing I got an import enquiry form to complete direct from US Customs. Correspndence went back and to from me to the US Customs over several weeks. The cheeky barstewards demanded I send them my formulation to check ingredient details - I told them in no uncertain terms to FXXX OFF. Cement company gave up on their project.  I wouldn't trust US officialdom not to pass on the formulation to a US manufacturer to cut out foreign supply.  Yanks never do 'owt for nowt.

I like honey.  I found a couple of jars of flavoured honey in the kitchen cupboard late one evening when I was scouting for a snack.  I opened the first and tasted it - lemon flavoured.  The 2nd pot had chilli infused on the label - so I tasted it and immediately coughed.  Then I checked the label - infused with Ghost Chilli !!
I quizzed my missus on the honey.  She'd bought some chilli sauce stuff for our son-in-laws birthday present for his bbq 'ing & spotted a honey chilli - so bought that for me.  She's not into the technicalities of chilli types.  She is now informed !
It will be worth trying on a bbq chicken as a coating.