The same can be said for tandoor. It is, of course, a method of cooking
(brick-lined oven in the ground) but the marinade is important. I had my first
tandoor chicken at a restaurant off Union Square on Manhattan. I've tried
almost a dozen different marinades but I haven'r found anything like it yet.
I'm intrigued with the marinade as it is a nicely spiced BBQ sauce but
without the sugar that we barbarians commonly use.
Chris
>
>> Mmmm... Wooster (aka Worcestershire) sauce can be tough to
>>balance, and the flavour and persistence can vary from one brand to
>>another. What brand do you use?
>
>Honestly, I've yet to find a brand that satisfies me. They're all a
>little off. One will cook well but tastes horrible, but the other that
>tastes great doesn't cook well at all.
>
>I'm with Moosie on the anchovies too. A little bit is awesome. A lot
>is, well, for the birds.
>
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