Hey coogan in your introductory thread you stated that you have cooked a naan in the nippoori
Im sorry mate but i still cannot believe it. Is there a good burns unit at your local hospital? For a start youve got to get your whole arm through a very narrow apperture and also how did you remove the naan? I cant believe the naan would successfully stick to a protruding bolt. I have enough job getting the naans to stick to the clay lining of my tandoor and avoiding 3rd degree burns ha ha ha! Now youre saying you cant cook naans in a nipoori. Make your mind up dude.
Do you live next door to a fire station as well? Cos theres no way i would use something chucking out 400C air in my house. Carbon monoxide would be the least of my worries.
Reducing my house to a pile of carbon would be more my concern lol

Bon chance

Quote from: imustbedreamin on June 07, 2011, 05:40 PM
mick,

you say a big disadvantage is the 2hr heating time............do you now have a lid and it takes this long or is it without a lid?

Actually Sye I tend to now cook the seekh kebabs first as soon as the charcoals are white - much like a standard bbq  the reason being that they soon start dripping fat. It runs down the skewers onto the charcoal. I have found that if the tandoor is too hot the fat ignites and sets fire to the kebabs lol. As far as the lid goes, I am undecided as to whether it makes a massive difference to the temp in the tandoor. It has the effect of reducing the airflow through the tandoor. Hard to explain but if u think of a blacksmiths forge and the use of bellows, you might get the idea. Im thinking of starting another thread documenting my continuing trials and tribulations soon...  Watch this space lol

Well I think Nippori should send me a freebie because I already have a tandoor and could do an unbiased side by side comparison so come on Ganesan, Khalsarule and Coogan - either put up or shut up

bon product placement...again  ;D

Hi imustbedreamin

my missus bought me a charcoal tandoor from spicesofindia for my birthday in december and I must say its one of the best presents i have ever had. It cost ?285 and came with a canvas cover, 8 stainless skewers, a grill thingy that drops inside, some spare clay for any repairs ( non needed as yet)  a naan bread removal tool, a naan bread hook and a cushion for applying them.Theres not a weekend that goes by when Im not Im playing with the Tandoor.

Cant vouch for the nipoori thingy . The fact that you cant cook naans on it would put me off buying one - although apparently you can but personally  I cant see how  that its possible.

The main disadvantages of a tandoor are the heating up time - about 2 hours, the mess of scraping out the ash, and  the availability of charcoal in the winter. The main advantage is that I dont think there is a better way of cooking Tandoori food and naans other than in a tandoor.

Phil

I think you'll find that the cow is regarded as sacred amongst most cultures in India particularly the Hindus. I would be surprised if the chefs would relish handling the flesh of one of their most sacred animals but I could be (and probably am) wrong.

I didn't eat curries in the 60s but have done since the mid 70s and I have never seen it on the menu around here (Birmingham)

I made a superb curry the other night tho using some medium rare steak cut into cubes and simply stirred in at the end with a handful of fresh coriander...gorgeous but not imo bir

Hi Phil
must admit Ive never seen beef on a bir menu. Seen plenty of "meat" but I have always took this as being lamb/mutton etc

 
Bon Product Placement lol

hmmmm   Something fisheys going on here methinks

Hi Chewy
is this a bir recipe or one of your own?
regards
mick

Thanks Stephen. I hope you like it