Long Burn

The Tandoor oven

On the train home I typed 'long burn' into the search engine of the Encyclopedia Britannica, a truly wonderful piece of software. One hit caught my attention, 'tandoori cookery,' and I wondered if the long burn in question was gastric. I learned that a tandoor is a large, underground urn-shaped clay oven fired with charcoal that's used in Indian cooking. Meats are marinated in yoghurt and spices and then threaded on long skewers that are placed vertically in the oven, resting on the ashes A natural dye, Tandoori rang, colors the meat a reddish-orange color. A whole wheat bread called Nan is made by pressing ovals of dough onto the inner walls of the oven. Sounds good, doesn't it? And I don't just say that because its dinner time. So here we have a long-burning wood stove making long-burning roasted meats. What could be better?

posted by Matt_J @ 1:02 PM