Quote from: JerryM on July 12, 2009, 12:35 PM

Quote from: Unclebuck on July 12, 2009, 11:42 AM
then i start on the pizza oven build 

UB,

now u're talking. i suppose it would be too much to wish for to sort of combine the features into 1 off oven given i'd be starting from scratch.

what do u think!

Don't think it could be done. A pizza oven is front loading and a Tandoor you cook from the top. Sure someone will prove me wrong though.

Quote from: Unclebuck on July 11, 2009, 03:41 PM
Thanks CA and Qprbob

get building Bob you wont look back, i had a tandoori party the other night all the fellas cant help but gather round it all night having a play its a real talking point they want me build them one now!

sheek kebabs are deff on the agenda what recipes would people recommend? only because I'm not a massive sheek/keema lover and never ordered it so wouldn't know good from bad, ill take some pics. UB 

I'm building in the garden now, unfortunately not a Tandoor, but  retaining walls,steps and fencing. It'll have to be next year. UB please keep posting the fantastic pictures of your food, it'll make that year go so fast LOL.

I'm in, can't wait for the season to start. Football is now my second obsession, next to making curries, now I've found this site. ;D

Josh

I also fry the rice as well as the spices,after soaking and rinsing. Soaking also plumps up the grains a little. Will have a go at just frying, and see if there is a noticeable difference in the taste.

BB

Have to agree with CoR, an encapsulated base, is a must for even heat distribution. Once used to gas, you will find you have much more control over cooking temperatures.

Have to say UB, that's one fine tandoor you've made. Next year I will have finished my garden, lots of hard landscaping going on at the moment. I will certainly build one myself, and possibly a wood burning bread oven. For someone with, by your own admission, no bricklaying skills, you've done one fine job. Envious as hell, that you can now cook all that lovely chicken Tikka and nanns. Will you have a go at Sheek kebabs at any time in the oven?. I'm only assuming Sheek kebabs are cooked in a Tandoor. Would be interested in the results.

CA

I have always done the pre-soak then rinse method. When you rinse until water runs clear, I believe that's when the starch is removed. If it was just left to the frying, surely you would be frying the starch and not removing it. I dare say someone on here is far more informed than myself. May be the frying does something to the starch molecules and there by, that could be the difference. Look forward to some answers, as I would love to get this correct.

Josh
I think this debate is about to break loose. It can only be good, as we will all learn together.

How stupid of me. Of course there is no weight equivalent for a  1 Cup measure, slightly inebriated last night.
I stand corrected on the American and Canadian Cup, they are different.

CA
You are very knowledgeable on your rice. One thing I've noticed since being on this forum, is that you all rinse your rice first then soak. I've always done the opposite, soak for for how ever long, then rinse. Would this be detrimental or would it make no difference?.

Secret Santa

Not tried these yet, but will do at some point. Hope I will not be as disappointed as you, but we all have different tastes.
As for large, yes rather vague. A cup, is an international measure. As to what the weight  equivalent is, I do not know. I'm sure someone on this forum would be able to put us all right on that matter.