Quote from: Jay Freeman on January 12, 2013, 01:43 PM

Quote from: gagomes on January 12, 2013, 01:39 PM

Also, seeing as you are in Cambridge, see my other note about my favorite restaurant (not takeaway!) pipasha.

For renus, tell them you come from "John from Citrix/Science Park", and if he hasn't forgotten of me (I doubt, since I ordered more than 50 meals from him in the last year) he will treat you nice.

My favourite restautant(well pub) is the wrestlers, best Thai food I have ever encountered.

I know Citrix, and you probably know Autonomy HP where I work for my sins. I'll mention you when I go for a take out, thanks!

Oh, I know wrestlers. A number of people at Citrix used to go there on Wednesdays, they also claimed it was the best thai food in Cambridge, but I've always walked further down to pipasha myself. If wrestlers had been serving the last time I was around, I wouldn't have sprained my ankle, as we arrived a bit too late and they didn't serve food then, so I called pipasha and they were still serving, we kept walking and bang... nearly broke my foot, but the guys at pipasha were massively helpful and made sure I felt well.

btw, no need to say my name to get a good service from renus, but it may help just to start. He doesn't work lunch time, so aim your orders for 6 plus

Quote from: Jay Freeman on January 12, 2013, 01:32 PM
I work on the business park just off Milton Road, why have I never heard of this place? Shame on me!

I worked on the science park which is a minute away from you and where I always ordered the from (I used to stay all day in the office, just because we had plenty of mod cons to keep me entertained!)

Also, seeing as you are in Cambridge, see my other note about my favorite restaurant (not takeaway!) pipasha.

For renus, tell them you come from "John from Citrix/Science Park", and if he hasn't forgotten of me (I doubt, since I ordered more than 50 meals from him in the last year) he will treat you nice.

Quote from: Unclebuck on January 11, 2013, 07:56 PM

QuoteSo, as I'm moving to a new house, in addition to building a tandoor/terracota type oven

where do you live mate? or moving to?

I'm living in Dublin, Ireland at the moment. The move is from Drimnagh to Lucan, about 6miles, but the thing is I'm starting a new house freshly from the ground and I want to have all mod cons  I can get to make curries the right way.

Quote from: Unclebuck on January 11, 2013, 07:56 PM

QuoteI am considering to buy this one. Would anyone have any advice or recommendations? Does this sound like the right kind of burner to get a more powerful flame out of?

I would say the rings look to close together, 2 separates may be favourite.

Thanks mate, that makes sense,  would there be any burner where the ring separation is far enough apart that you would be happy to recommend?  that would help :-))

Quote from: JerryM on January 12, 2013, 11:16 AM
i have the single version (bought from hamilton gas products but any supplier would do).

i only find a disadvantage in 1 burner when i make the zaal garlic but can live it. rest of time i only use 1 off burner.

my original purchase was 2.5kw where as you need something like ~7kw. there are replacement jets although i ended up drill the existing jet upping my stove ~ 8.8kw. i don't use the full heat hence ~ 7kw is ball park - less may work i just don't know other than my domestic hob is 3kw and is no good.

you can't use this heat in the house.

Thanks for your very helpful advice JerryM. What is the zaal garlic?
I presume the KW is the measure of gas usage or flame level?

Also, why would I not be able to use this in the house?

So, as I'm moving to a new house, in addition to building a tandoor/terracota type oven, I plan on getting myself a relatively powerful cooker to try and reproduce the same effects as in the BIR videos.

I am considering to buy this one. Would anyone have any advice or recommendations? Does this sound like the right kind of burner to get a more powerful flame out of?



The product image is available online here:
http://www.gasproducts.ie/acatalog/Foker_Cast_Iron_Double_Burner_Gas_Boiling_Ring__FK003050_.html

Quote from: Phil [Chaa006] on January 11, 2013, 02:53 PM

Quote from: gagomes on January 11, 2013, 02:36 PM
Thanks for explaining it in great detail Phil. What are the main differences between each?

Confused, Goncalo : not sure what you mean by "each".  The only two types of pressure cooker with which I am familiar are (a) the old-fashioned type with two or three stackable weights and a tapered rod, and (b) the modern type with a rotary dial (unpressured, low pressure, high pressure) and two or more fail-safe vents.  I would avoid the old type like the plague (because I am risk-averse) but I have no compunction using the new type so long as I remember to turn the pot so that the major over-pressure vent (which is in the lid, and which allows the gasket to blow out if necessary) is always turned to the wall. If you were to have the latter pointing forwards from the stove and it blew, and you were standing in front of it, you could be horribly scalded.

** Phil.

P.S. See my earlier post today for one of the type I recommend.

Thanks Phil, I was confusing myself. I assumed there was more than the 2 types of cookers (old style and new style) and that's why my question. Thanks for the safety hints. I have really never used a pressure cooker, though I remember seeing my granny use one as a kid 

Quote from: Salvador Dhali on January 11, 2013, 03:52 PM
Having just paid

looks yummy! well done bigboaby -- keep posting pictures of all the curries going out of your TA

Quote from: Phil [Chaa006] on January 10, 2013, 04:15 PM

Quote from: gagomes on January 10, 2013, 04:09 PM
Is pressure cooker the correct name for that pot that whistles when the pressure hits a certain threshold?

They don't all whistle.  What they do is to vent steam under controlled conditions to maintain a constant pressure all the while that (a) sufficient energy (in the form of heat) is supplied, and (b) liquid remains in the container.  If the first fails, it will lose pressure; if the second fails, all bets are off.

** Phil.

Thanks for explaining it in great detail Phil. What are the main differences between each?

Thanks,
Goncalo

God, I feel terrible. I spent upwards of 20 mins (or more, didn't clock it) peeling 400 grams of garlic for a new batch of g&g. Just when I thought that diving the garlic cloves into the water was already a great advance in the art of peeling garlics.... this one really takes the cake! Next time... ;-)

Quote from: Axe on January 07, 2013, 01:03 PM
Hi Gagomes

I admire your patience in wrapping the chicken in the onions but can I just say that I meant for you to slice the onions and separate them into rings, then place the chicken on top of the onions. This allows the heat to circulate around the chicken. If your oven reaches high temperatures  (mine reaches 250c) it will not take long for the chicken to cook. The sizes you appear to have in your pictures should only take 12-15mins. If you intend to add to a CTM then you could cook the chicken slightly under, before adding to your masala sauce and cooking on till done.

I'm glad it worked out for you though. Half the fun is playing around and trying new things, recipes, techniques etc. They don't always work out but its all part of the fun and you'll find you'll pick up things you can incorporate in to your own dishes.

Thanks Axe, I thought I misunderstood your onion tip, but I thought this would possibly work too and I must say, this way you also get 'onion tikka'  which you can serve as 'side salad' or pickle... :-))

I agree. A lot of the fun is in the experimentation and finding out what works and what doesn't.