I've had some salmon tikka in the past and loved it. I am marinating some tonight after I pull out the chicken that's been marinating for the past 52 hours.

I was going to grill the salmon. Would you say this is a good enough approach or should I fry/deep fry it instead?

I haven't tried the base myself, but PC is not really very famous around these planes. I believe he is seen somewhat like many authors out there who failed to deliver with their books.

You have plenty of good base sauces on this forum. To name but a few: taz, chewytikka, saffron, darthphall, CA

Many thanks for your additions DalPuri and vindapoo! Chris recipe seems pretty decent and I am looking forward to give it a try. I shall update this topic when I do so

I forgot to add, I had my naan resting for over 3hours after kneading and I left the first ball of dough resting  (as a ball) for about 20mins, while I was preparing the mains and before I started to add the filling.

Quote from: Phil [Chaa006] on June 24, 2013, 05:52 PM

Quote from: goncalo on June 24, 2013, 04:45 PM
I can't help but grin at the fact that Phil is questioning the ethics of pdfunlock and george is asking for help on how to unlock digital rights. Suddenly I get this flashback from an old post where George lectured Phil on ethics and moral because he posted copyrighted ebooks (or links) to the forum.

To the best of my knowledge I have never posted copyright material, although I have occasionally quoted brief excerpts and given full credit to (and acknowledged the copyright of) the original author.  My concern is not that one user unlocks one of Mick's files :  that is an individual choice, and I am not going to get worked up about it.  My concern is with the ethics of posting a URL that will allow any user to unlock not only Mick's PDFs but many others as well.  I cannot speak for Mick, but I /believe/ that he distributes the PDFs in locked format not to stop printing (printing is enabled but limited in resolution) but to stop (a) bulk copyng of the content, and (b) removal of his copyright notice, which would then allow unscrupulous individuals to put copies up via (say) BitTorrent, announce their existence (without any acknowledgement of Mick's copyright) and then others who download them would be completely unaware that they had just downloaded copyright material.  Mick charges an extremely reasonable price for his e-books; should we not, in return, do him the courtesy of respecting his copyright and keeping to ourselves any knowledge we may have on how such PDFs can be unlocked ?

Chill out Phil. I just mentioned it for irony's sake and the crack!

To answer some of your points, the reality is that no one cares about the copyright notices in the products that are being sourced from the pirate bay or some any other sharing protocol/site. It's just there for the convenience of the author. I don't support sharing his books (or anyone else's) I think he is an honest writer/contributor and has contributed plenty to us.  Although that isn't to say I won't download pirated stuff from other honest writers. I did buy both of my copies off of Mick's and made some genuine comments/improvement suggestions in this forum for vol1, which were taken in a harsh way by some members. I do think the new volume contains good information, but does bring very little substance. We could fill up 40 odd volumes with just new recipes, but as I am looking for ways to improve my cooking technique/flavours of the main dishes, this volume has been a little less interesting than its former volume.

As a buyer, one very small aspect to be picky of: the naan recipe. It is the same as in the first volume, but it's slightly enhanced in terms of instructions. Could this not have been rectified in the first volume and re-sent to everyone who already bought the book (i.e basically what Julian did with a free update)?

Anyway, I don't want to drag this on and on. I'm sure you understand where I'm coming from. Cheers!

I can't help but grin at the fact that Phil is questioning the ethics of pdfunlock and george is asking for help on how to unlock digital rights. Suddenly I get this flashback from an old post where George lectured Phil on ethics and moral because he posted copyrighted ebooks (or links) to the forum .

Isn't irony a bitch?  :

Quote from: George on June 24, 2013, 04:07 PM

Quote from: goncalo on June 24, 2013, 01:57 PM
I printed volume one, wouldn't bother with volume 2.

Why's that? Don't you rate volume 2?

It's an OK book, I don't think it's as important as v1. I also can't say I didn't learnt a lot from it (the new base is decent, the others recipes are ok) but they didn't really match my expectations (can't please everyone, alright.) Given the knowledge I possess, I would probably saved my money if I knew what the content was going to be, but, it is worth the money. It's just that the content does not really match what I am looking for.

How many of you follow (or followed) recipes that these media chefs publish through television shows?

I'm wondering, because I have not been very successful with a few "100% to spec" recipes, from Gordon Ramsay, Jamie, etc. and I was wondering what are your thoughts/experiences?

I printed volume one, wouldn't bother with volume 2.

Quote from: vindapoo on June 24, 2013, 09:08 AM
anything that has cream in it, they are for wimps/kids.

If I wanted cream I'd order rice pudding or something french.

  ;D

Well, if I roll it, it will spring, but shortly there after spring back (or shrink). Although, I can't seem to get the dough rolled thinly as would be expected.

I had my epic fail today. I made a peshwari naan, but half-way thru rolling, the peshwari filling (made of coconut flour and coarsely ground cashews, milk and carnation milk) ripped thru the dough and I had a bit of a mess on the chopping board where I was rolling it.

One thing I'm yet to master is getting the naan dough rolled thinly. Is there any trick to this? My dough is always a little too springy and does not seem to have the elasticity I see in other videos.

I used the yeastless recipe by CBMv2 (which I believe is the same as in CBMv1) -- any tips from the experienced?