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From: ant eater <not@really>
Newsgroups: alt.binaries.multimedia.cooking
Subject: Re: CHICKEN TIKKA MASALA.doc
Date: Wed, 24 Sep 2014 10:44:03 -0700
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On Mon, 22 Sep 2014 15:27:37 -0500, om nom nom <1@2.com> wrote:
>Let us know how it turns out!
We had the cook off. Ended up with 3 versions of the tikka masala.
1. My dish that had a few changes form Madhur's receipe (bone in skin
on thighs, deeply slashed, marinated for 12 hours then put over
charcoal grill with a fruit wood smoke packet. I used yogurt in place
of the cream.)
2. my friend who brought a Vindaloo. oven broiled, skinless, ( he
called it a masala but added a lot of pepper flakes and 2 TBL of
ground Szechuan pepper corns. We had a very loud (football night, The
garden gin and tonic helped, great fun ) discussion about flavor
versus heat. Genuine Vs just added heat for the "rednecks"
3. Another friend brought in a "ringer". She is a cook in a local
"english pub" which has chicken tikka on their menu. She also made
what I term a Vindaloo.oven broiled, skinless. She ( also loudly )
defended her "masala" as a genuine english tikka masala.
Great fun was had by all. Out of 11 people the score was--
dish 1, 5 votes.
dish 2, 3 votes
dish 3, 3 votes
Had to do the voting 2 times. Once by yelling, once by secret ballets
(big huge grin) Thank god I live out in the country not in a city.
Rgds
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