Quote from: livo on November 05, 2014, 08:50 PM
So with this method, which I assume is for a Cheese Naan (or other name), I take it that the cheese is sprinkled then melted on top of the naan with a flame gun. Am I correct?

spot on, exactly.  i think i've still got a video of a chappati being cooked, you can see the flamethrower on there

Quote from: livo on November 05, 2014, 08:50 PM
Cheddary in flavour, but quite strong (but not like vintage or tasty cheese strong) and obviously creamy enough to be spread in a similar way the video shows the coconut paste being applied.

I haven't seen or eaten that type of naan before, but from your description I'd be thinking along the lines of dairylea spreadable but with more of a cheesy flavour.  Seriously Strong spreadable perhaps, or an own-brand or value-brand spreadable cheese?

How about some of these possibilities, but on reflection they might be on the too-fancy side for a typical BIR?

http://www.cheese.com/by_texture/?t=creamy&t=smooth&t=spreadable

that's looking excellent - timing couldn't be better as i've been trying to find a kfc-alike for a while now, i've tried the Kenny McGovern chicken (author of The Takeaway Secret range of books) and it was nice, and the kfc-challenge recipe that the Guardian website covered a few years back (http://www.theguardian.com/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed).

thanks for the share

eh?!?!  me?    thank you but i really don't deserve it, but i'm flattered that you would think so!

Quote from: chewytikka on November 05, 2014, 01:19 PM
Sparking Memories - I spent a month in Inverness, back in 93 and couldn

Quote from: curryhell on November 05, 2014, 07:54 PM

Quote from: Stephen Lindsay on November 04, 2014, 09:38 PM
ty SP great vid and glad to see you are one of the 45!

Ok, I seem to be missing something here    Would someone put me out of my misery 

the 45 thing?  it's to do with the scottish referendum, i was one of the 45% of voters who voted that scotland should be an independent country

Quote from: chewytikka on November 05, 2014, 01:19 PM
Anyhoo - Question: When they taught you to make restaurant size dough,
can you remember how many eggs to flour they used. Example: 4 kilo flour - 20 Eggs etc...

thanks for your kind words CT, in answer to your question the bowl (as shown in the photos) would be filled with flour, maybe 2kg at a guess, from the great big sacks of self raising (elephant atta brand).  to this they would add about half a pint of milk, between 3 and 4 eggs depending on size, a tablespoon of granulated sugar and a small handful of salt.  it was really done by eye, no weighing, no measuring, i just watched them put the ingredients in and i did the mixing of the dough.  sorry my recipes don't have any specific measurements, i just took brief notes of the ingredients used (unless there was something really unusual in the ratio of one ingredient compared to another) and methods

Pakora Sauce

Quote from: livo on November 05, 2014, 12:52 AM
I noticed in the video that chef applied a spread of creamy cheese into this one before adding the other ingredients and refolding the dough.

in the video i posted above it's not cream cheese that's being spread, its creamed coconut paste (either pre-creamed coconut block, like pataks creamed coconut sachets, or you can make your own with coconut flour and mixed with a little bit of single cream)

Quote from: livo on November 05, 2014, 12:52 AM
My question is what is the type of cheese used here?

they just used a big block of mild, coloured cheddar, the big catering sized blocks, grated and sprinkled onto the cooked naan, then used a gas tap-off the tandoor like a flamethrower to melt it... health & safety exec would probably have a fit!  ;D

for home use, a little cooks blowtorch would do just as well

hope thats useful

Quote from: sp on November 05, 2014, 07:37 PM
probably makes it look more as they were quartered rather than sliced... it was a bugger peeling them though!

dutch onions for the record