Ahh, Cr0 vs RCR fisty cuffs!! both sites have there merits but RCR does seem to be dying off slowly, shame got some good info over the years with inside kitchen Videos think they got deleted tho.

Quote from: Phil [Chaa006] on December 14, 2012, 03:02 PM
George, you /know/ that you are being intentionally provocative, and you know that there is nothing you can do about it : it is just in your nature.  But do you have any /evidence/ that Aussie Mick's rice is brown rather than pure white with flecks of intense colour ?  From my experience with Shan Pulao mix I would expect it to be a rather murky brown, but unless/until Mick posts some pictures neither of us can be sure.  So why not give Mick the benefit of the doubt and just ask him nicely "Could you post some pictures of your rice, please, Mick ?  I'd like to see how it compares with my mental model of perfect BIR rice.".  If you do that, no-one will take offence, and we will all benefit.

** Phil.

Phil, you get the post of the week! like a parent talking to a child.

Quote from: meggeth on December 12, 2012, 08:59 AM
Hey joshallen2k, read your comment regarding a better result using ginger garlic puree - I use pre-made jar stuff. Do you think your homemade puree would improve my curries? If so, can you please link/post your recipe? Thanks!

Im sure J2K wont mind - yes most definitely, please see link

https://curry-recipes.co.uk/curry/index.php?topic=3915.0

I'm on it, I'm making naans again over the weekend to double check my measurements, dont want to post a incorrect recipe, Ive done that twice before !!

Finally after many years of attempts/recipes/failed eureka moments and 2 home build tandoori ovens later i now feel i can truly replicate restaurant style naan breads at home, i feel Ive got it nailed down, no longer need to tweak my recipe and ultimately the method and this is without a tandoori oven.

I can make the naans pictured every time no more floppy, stodgy, [sometimes biscuit like!] sour, funny cant put my name on it after taste. Real Deal Naan bread.

I really didn't think it would of been so hard! but the variations are vast!! from yeast to no yeast, self raising, plain flours, a mix of both, yogurt or not, with little or a lot of baking soda not mention pizza stones, granite plates and blow torches all of which have there merits! if could install a gas fired tandoori oven in my kitchen i would of done years ago but it not going to happen no matter how much i beg the misses!!

This is done with CBM's method of Tava and a 9kw gas ring, inverting the bread into the flames,
I do have to Thank CBM for his method here as it was a big upward step for me.

I'm sure this can be done a gas hob with wok ring or perhaps the large ring not sure as i have electric hob[bad idea but its easy to clean ]

I will post the recipe but i really want to weigh and measure the amounts again.



-

it actually looks like its a stainless steel drum from a tumble dryer hence the larger size and no holes.

Sweet job.

Quote from: h4ppy-chris on December 03, 2012, 12:47 PM
here you go UB, -230V AC50 HZ......... 2100W
it say it on the listing mate.

oh yeah, whats the thermostat limit cant see it being more then 200C

That vindaloo looks bob on bob. 

anyone seen this? or have one?



http://www.ebay.co.uk/itm/Tandoori-roti-chapati-naan-maker-electric-tandoor-mini-oven-/261135795907?pt=UK_Home_Cookware_Dinning_Glassware&hash=item3ccce806c3

doesn't say what temp it gets to or KW rating?.

This feller has done a real professional job

Tandoor oven homemade - Tandoor Pizza baking

especially like the fact its portable, i might even copy him!