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On Tue, 8 Jul 2003, Simon Wistow wrote: > To be honest, they came out a little dry and one side was blacker (more > caramelised ;) than the other although that's partly because I forgot to > turn them. If I was to do them again I'd do them at a lower heat and > maybe for a shorter time. for my recent tandoori experiments i bought some skewers and have been skewering everything and then balancing them above my grill tray (skewer ends resting on the raised sides etc) for chicken breasts, shoving in a couple of skewers to make it easy to turn them over without the chicken just revolving round the skewer might be a good idea (that i am going to use next time now i think of it) > I also mixed some of the yoghurt with a couple of tsp of ordinary > put-it-on-lamb mint sauce to see what happened and was pleasantly > surprised by the results. This is what puts apart my fave kebab shop (Laroash by ealing broadway station - http://www.cowfish.org.uk/gallery/Buildings/kebab - the first piccy i took with my digital camera...) from the others, they dollop on loads of yoghurt with safeways mint sauce in on top of your doner if you want (i thought it was some special yoghurty sauce until i saw the guy come back from safeways and make some more by just combining lots of yoghurt and a jar of mint sauce - how obvious it seems now...) Billy -- Some things must take precedence in a gentleman's life over women and wine. But thank the Lord I brought a terrible amount of wine on this trip Billy Abbott billy at cowfish dot org dot ukThere's stuff above here
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