GC++

Have a look here: http://www.fatduck.co.uk/book.html and there: http://www.penguin.co.uk/Book/BookFrame/0,...l?id=0718144368 Good luck, GC++

We just came back from a great week-end at San-Juan Island. Had good diner at the Friday-Harbor house (same place as the Friday Harbor inn). Very good local oysters and clams. The chefs is a CIA graduate and you can sense it - not your regular island restaurant.

Thanks prasad2, I am going to try this shortly. I thought the best way to keep the seekh from getting rusty is to oil them then before using I wipe the oil off - in order to make it "bone dry" I think I will have to wash it - is there a better way? Does the high heat makes the meat contracting to the seekhs so it won't fall? or is it somthing else? With the bread - I still need that pillow-like thing and fire-prof hand cover to use , what about the Tandoor walls brown sugar sirup to prevent the bread from sticking? what ratio of sugar water ? is this important/must? I will keep you posted.

Suvir, Thanks for trying to help (little me ) Until now I have made the first try with the tandoor (not counting the time that I just burned fresh woods to prepare the tandoor - which also was kind of strange as it ripped some of the tandoor wall's coating?!?) I followed two recipes of "Tandoor" book (1) 'Quick fix' Tandoori chicken (one full chicken skinless) and (2) Green Sabja Chicken (which I used Chicken thies boanless and skinless as needed). I started with half a kilo (about one pound) of coal and burned it for 25 minutes. I got my Tandoor oven from a friend that came back from re-location (that's the word high-tech people here call when their company asks them to move to another country for some years) in India. Also I got some 30 Seekhs (rusty which I tried to clean and oil) - two lengths all are with hook at the other side of the pointed edge. In the book I saw the other Seekhs for the breads (sorry I don't have them - yet?). This first try was very close to catastrofic - at start I tried putting the Seekhs with the pointed side down and the chicken fell on the coal after not a long time. Then I tried to get it out and put it in another Seekh with the hook down and the pointed edge sticking out from the tandoor. I think That the major mistake was that the heat wasn't sufficient to "close" the meat. It turned out that those three seekhs were some 40 minutes in the tandoor and weren't ready - we ended taking it out and putting it in the home oven under the grill for 5 minutes and it came done. I don't have any instructions with it, I don't know the vendor (as it was given by a friend who took it from India). Now the questions: a) If you use full chicken - do you tie it (the legs). b) how do you keep the meat from falling down either on the coal (if the pointed edge down) or stack on the hook (if the hook is down)? c)without a thermoprobe(?) - what is the way to know if the heat is sufficient? d) I don't have lids (not for the down part and for the top part) - what should I use, when should I use it? I think this is enough with the sharing of a traumatic experience.

Thanks for the relpy pan, Is this close to mulassa or brown-cane-sugar sirup? I live in Israel where there are just few Indian shops (maybe I can count them on one hand - or even less). I need another expert advice - with the tandoor oven is the thermometer a must? any other tips?

Thanks Suvir for the info. It will be very difficult to get "Mustard oil" and "jaggery" (what is it?) in here. - If I would to make the coating with the mulasas sirup - any idea of the ratio? What about books - is the one that I mentioned is good? what about "Indian Grill by Smita Chandra"? Another thing, I saw in your web-site lamb-chops recipe, is this the same one that I was eatting in Hemant Mathur's restaurant last time I was in NY (they were Superb!!!), Are they done in a tandoor?

So I got myself a tandoor in my back yard. Now it's the time to start explore the Indian BBQ land. I had a brief look at the book called (hope I'm not mistaken) Tandoor by Ranjit Rai Also the guy hwo gave me the tandoor said that before using it fot the first time I should make a sirop-like coating inside the oven ?! - Does anyone know what kind of sirop should I prepare (Molassa + Water 50/50 - or something else?) This is to prevent the breads from sticking to the walls of the tandoor. Then I should fill it with fresh (= not charcoil) woods and burn it for several hours. - Also - is this the way to do it?

Small place but great one. La Regalade - 14 Ar. 49 Av Jean-Moulin Had one of the best (simple - not haut-cuisine like) pigeon. or their cold pot-au-feu (which is kind of imposible).

As I said we are going to have small visit through some parts of France, and just one day before going to Disneyland Paris we will visit Le Chateau de Chenonceau. Regarding going to one castle (true and historical) and another ("magical" and kid oriented), I would say that there are two types holidays: with the kids and without them - this one is with

Thank you both. As this visit to Disneyland is going to be the end of a small tour-de-France I think the food is not going to be the best part of it. BTW is it possible to reserve a table at the restaurants you mention? (Annettes, Rain-forest)

Planning a visit to DisneyLand Paris (=EuroDisney) next month. Has anyone been there? Which are the better restaurants within the resort?

Also very nice: d. I'm using Vanilla flavored olive-oil - simply put some (used vanilla pods + maybe fresh one) in a bottle of your not too powerful olive oil and that's great for salad-dressing Q.E.D.

I buy them in 50 units batches. a. I keep them in an air tight bag (Zipped) in my Deep-freeze - then let them come back to "life" and they shines again. b. Vanilla sugar is used as vanilla flavored sugar powder (Pâte brisée/sucrée/sablée etc.) c. You may use it in an alcohol to make your own vanilla jus.

Did anyone taste either of Aalto wines? (http://www.aalto.es/e_wines.htm) ?