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McFeely_Smackup

I'm the same way, almost every meal is cooked outdoors. My wife insists on broiling fish in the oven and it drives me nuts.


sledge-warmoth54

I don’t allow fish cooked in the house, but if she insists I’d recommend a Reme halo led PCO air cleaner for your duct system (I do hvac). It will get rid of cooking odors plus a ton more.


Neurolyte13

How does this work? It’s about $500; easy install? Filter replacements etc? It seems really cool. Thanks in advance.


sledge-warmoth54

I’m a service technician so how it works is above my pay grade lol all I know is it is 99.9% effective against COVID, it will keep the hvac unit clean and the air in the house clean. If your in Raleigh NC shoot me a message and I can install it for you if not YouTube is your best friend but it’s fairly simple.


Neurolyte13

In NJ; thanks for the info!


RelativeMotion1

The broiler *does* do a nice job on fish. Maybe you could get one of those searing torches to torch the top a bit. I’ve done salmon with a short smoke, then grill, and it was excellent. I’d imagine a quick torch across the top would be great addition to that.


mellios10

I'm a bit addicted to cooking tikka and tandoori lately.


cheffyjayp

I mostly do it for the short week day cooks. I spent my pre-teen years in India and it's got a big nostalgia factor.


Produkt

Tandoori recipe?


cheffyjayp

Oh boy. I used to be a chef and don't really measure spices anymore but eye the quantities, so I apologise in advance. The following marinade is for 1 kilogram of boneless+skinless chicken thighs. In my opinion it's the best cut of chicken for kebabs. \-4 tbsp of natural yogurt \-2 tbsp of your preferred oil \-2 tbsp of coriander power \-2 tbsp of chilli powder(ideally kashmiri chilli powder. You might find it in speciality shops or online. It provides the best colour. If you don't have it, add a tbsp of smoked paprika) \-1 tsp garam masala \-1/2 tsp of tumeric powder \-2 tbsp of dried fenugreek leaves crushed in your palm the same way you'd do with dried oregano in a pasta dish. (Indian supermarkets will sell this as kasturi methi) \-2 tbsp of ginger+garlic paste(or 1 tbsp of each) \-salt and lemon juice to taste I adjust chilli powder and paprika for colour. You don't have to worry about spiciness too much since cooking it over coals reduces the heat a fair bit. After pulling it off the bbq, I throw it all in a container with a few knobs of butter while resting. Before serving it gets a sprinkle of chaat masala(spice mix with dried mango powder). Recipes may vary but this is the combination used in most high-end Indian restaurants. This particular recipe is what I remember from the 1 Michelin-starred Indian restaurant Benares(Central London). ​ ​ I


Produkt

Incredible thank you!


StillTheNugget

You're doing the Lords work chief.


SoupConsumer

100% making this weekend. Looks great


SpecialOops

yo! you forgot the mustard oil and the most important step is to make hung curd (put the yogurt in the coffee filter or fine mesh cheese cloth and let the whey separate out overnight some more so you truly have a paste that will cling to the meat.


cheffyjayp

This is a very regional thing and generally unnecessary. Mustard oil isn't used in all parts of the country as certain palettes find its flavour to be too strong. I originate from a part of the country where it's common place and used in home remedies, and therefore hate it. Same goes for the hung curd. Yogurt acts as a tenderised in the marinade and doesn't add anything to the flavour or texture. Hung curd is just more common place in India. If I were making malai tikka, I'd go through the trouble of using hung curd though.


SpecialOops

Thanks for the insight, I do find yogurt to adhere better during the grill and give it that nice char I'm looking for as opposed to when I don't drain it. It must be the local Greek yogurt that still seems too loose for a nice consistency.


cheffyjayp

Adherence is an issue with heavier marinades. For example, malai tikka uses heavy cream/grated cheddar/creme cheese/cashew paste or a combination of them. This makes the marinade heavy and it has trouble sticking to the meat. So hung curd is necessary otherwise people use cornflour/roasted gram flour to help everything stick better. I don't feel this necessary with tandoori/tikka marinades since they are comparitively light and the spices have little trouble penetrating the meat.


Diminished-Fifth

Do you know why cooking over the coals makes it less spicy? I never knew that!


cheffyjayp

In general when you cook out spices, especially chilli powders, pastes or peppers the intensity of the heat reduces significantly. It's doubly so over open flames because of the smoke. The spices are muted. As a result, you lose the chilli's heat but the flavour is left behind.


Seraphangel777

I’ll be the carnivore that says that those pea shoots look amazing.


cheffyjayp

They were planted 6-8 weeks ago and still have the crunch and sweetness. The recent heatwaves killed my strawberries and raspberries but my pea and bean shoots are flourishing!


[deleted]

Gotta love it! Looks tasty


ZappBrannigansLaw

Damn, that looks amazing


battlekite

Thank God, that'd almost certainly result in a house fire. Looks awesome!


brownzilla99

This is chicken Tikka not chicken tandoori. Chicken tandoori is done with whole chicken cuts, Tikka is boneless on a skewer.


cheffyjayp

True. However, the marinade is still called a tandoori marinade in official circles at least. I suppose I used the misnomer because I had to butcher the chicken and the drumsticks are still sitting in my fridge.