Richard Jeffery on thu 20 sep 01
this came direct.
Don't think so - needs to be unglazed.
You can try soaking a chicken brick in water before use to - this helps
create an environment around the meat - may even raise temperature in some
kind of steam injection process, but I don't care enough for that to become
a 3 month discussion on scientific principles. It's food, for heaven's
sake! You use what you have to had to produce your own variation on a
theme. I don't suppose there is an ISO standard for tandoors, and I would
probably hate the end result.
[this isn't aimed at anyone - but we've all seen how these things take on a
life of their own, and I've got clay to work, not a keyboard. that's what
my bank manager tells me, anyway.)
Richard Jeffery
Web Design and Photography www.theeleventhweb.co.uk
Bournemouth UK
-----Original Message-----
From: Laffnbearpottery@aol.com [mailto:Laffnbearpottery@aol.com]
Sent: 20 September 2001 04:23
To: richard.jeffery@theeleventhhour.co.uk
Subject: Re: tandoori chicken pot
might not a Roemertopf achieve the same thing? Just tossing it out.
Karin in Arizona
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