hey looking really good JB

could you please post the recipe as I am struggling to produce good naans.
Abdul advised me to rest the dough for at least 2 hours before cooking. That has helped a hell of a lot. I have also noticed that the amount of oil is critical. too much and the naans have a "shortcrust" type consistency.
my naans are often overcooked on the outside ( particularly the "clay" side) but too doughy in the centre. I roll the dough to about 1-1.5mm and still have this problem.I am starting to think that the tandoor is too hot!!!

Sounds good to me Colin. Cant see a problem with that. Hope you have better results next time
Best Regards
Mick

No worries Steve. Unfortunately I think the major supermarkets have taken that variety off their preferred varieties list. They are still widely grown though so I would assume you can still find them in the smaller/independent outlets ie asian shops etc.
All the Best
Mick

Hi Steve.
There are over 2000 varieties of spuds out there!!!
Go for a floury spud rather than a waxy one. Watery/waxy potatoes soon fall apart in the boil. Avoid Nadine & Maris Piper and go more for Mozart, Romano types. King Edwards have a high dry matter content and are probably good too but I dont know for sure because we dont grow them. Some varieties like Rooster have a v high dry matter content so probably stand up well after the boil, but might be too dry for most tastes, but again I dont know for sure. Her Indoors does stews and cassaroles using romano and even after 3 hours on a low heat they still havent started to disintegrate. Estima is a very popular variety. They are fairly dry too so probably stand up well too.

Seasonal factors affect the dry matter content, so there is quite a bit of regional variation too depending on the amount of irrigation etc.
Hope this sort of helps

Quote from: colin grigson on March 24, 2012, 10:46 AM
My first disaster !!

The potatoes were gopping ... I don't know if they were bad potatoes

Hi Colin
I grow spuds for a living and supply a lot of asian shops around Brum. They usually prefer the reds even though at the moment they are nearly twice as expensive as the whites! I find that red potatoes - more specifically Romano are an excellent potato for curries. They hold up better after boiling.  Because they hold up better, they do take longer to cook tho. When I use spuds in a curry I cook them thoroughly beforehand and add them right at the end of cooking to merely heat them through - just like using cooked meat.
Hope this helps
Best Regards
Mick

you can always try http://www.scoresonthedoors.org.uk as well

The grubbier the Bir .....the better the food lol

same with potatoes too. I should know cos Im a spud Farmer  ;D

just shows  that weighing all the ingredients isn't always the answer. Onions and chilis vary in strength so much depending on the time of the season and obviously their variety and or country of origin

Hi Barry
I just gauged it by eye to be honest. The onions were a bit smaller than a tennis ball and the spuds were the smallest ones from a 2kg prepack, oh and half a bunch of corriander. Sorry to be vague. I will weigh the ingredients nxt time and let u know
Cheers
Mick