Very neat UB, a tandoor oven is something I'd really like to build in the near future. I'll be watching this with interest!

Paul

I have a transit van, some rope and some carpet tape... say the word and I'll find us a chef  ;D

So something like this?

What do the restaurants use?

Thanks!
Paul

haha well I could make up a story about having one leg but will refrain for now!!

I enjoy a beer or four while cooking, and I find the outdoor cooking experience is best for confusing the neighbours!!

I might well buy a pan and a wok then... I want to expand my cooking kit  ;D

Hi jerry, I'm still cooking a curry a week on avaerage, my shift pattern doenst help much though! Have been hammering the jalfrezi recently, as its one of my favorite dishes from our local! Have got a few modifications made to it and its slowly starting to take shape! I'll post my findings up when I feel confident enough of the reaction to it  ;D



Anyway, back on topic...

I hadnt really thought about using a pan, is this what most use? I've always assumed a wok was the tool to have.. I do often cook for 2 maybe 4 people (depending on willing guinea pigs ) so amount of space in the wok/pan is an issue although if cooking for 4 I'll make 2 dishes normally...

What size is your pan?

Paul

Hi all, I'm still cooking away quite happily out in the garden with the monster burner producing some good and some not so good curries! Only thing is, I'm still using my old cooking equipment in the way of an alloy wok with a small handle and some smallish spoons. i have no hairs left on my hands by the way...  ;D 

So whats the best wok for the money? Seen stuff like this
EBAY WOK

on ebay, is this any good? are there any 'good' and 'bad' woks about?

I value the advice on here 

Paul

Quote from: JerryM on May 05, 2009, 08:17 AM
TyeNoodle,

just a further thought on your set up - u might benefit from a pan with a longer handle. my flames lap up the side and would burn your handle.

best wishes,

mm thanks yes my hands are now hair free!  ;D

I'm going to try this again on weds but for some people who dont 'do' hot curries. How do I tone it down without losing too much of the flavour? Obviously leaving some chillies out would help but should I trim down the amount of chilli powder too?

Thanks!
Paul

Hi Jerry, I'm following what your saying. I chickened out a bit too for fear of burning but what the hey. Not as if I'll have disgruntled customers if it all goes pete tong!

I love the burner, spot on for what I want!

The bikes, well got a few and they are my main transport really! Raced for a few years too. Your never too old either!!

Hi UB I tried this recipe using precooked chicken. Thought I had killed it when I got the temp up high to cook the spices, sorta burned the onions and garlic a bit as I kept burning my hands trying to stir! I need a longer handle on my ladle I think  :

BUT.. bloody hell dont it taste good! The better half thinks it tastes just like the local bir's, its her fav so she asked me to make it. Its got 'that' taste to the garlic, maybe burning helped!!

Bit hot though, even trimmed right down on the chili's.

Superb!!

Paul

Ok well made my madras, I think the chicken was a little overcooked when I pre-cooked it. Oh well.

Lovely curry, not perfect though as it was my first attempt on the burner, christ that thing gets hot fast!! Very exciting!!

Next time, possibly bit longer for the spices and I had to substitute tomato paste for puree. Less coriander next time but otherwise tasted bloody good  ;D

Going to try another on thursday, using the same base but another curry!