Good Eats (1999–2012): Season 13, Episode 17 - The Ballad of Salty and Sweet - full transcript

Alton Brown examines ways to superharge desserts with salt.

AS I'VE BEEN RESEARCHING
SUBJECTS FOR MY NEW BOOK

REGARDING CULINARY TERMINOLOGY
MISNOMERS, MISUNDERSTANDINGS,

AND MISUSES,

I'VE COME ACROSS
MANY CURIOUS CASES OF

FOOD‐RELATED WORDS WHOSE
CONNOTATIONS HAVE BEEN
CONTAMINATED.

EITHER THROUGH CULTURAL
MISAPPROPRIATION

OR ETYMOLOGICAL FOUL PLAY.

NOW SO FAR, I HAVE TO SAY THAT
THE SINGLE MOST MESSED UP TERM
I'VE COME ACROSS IS

THE WORD CURRY.

NOW I'VE REVIEWED SEVERAL
HUNDRED LINES FROM A DOZEN
DIFFERENT DICTIONARIES

AND IT WOULD INDEED SEEM THAT
THE WORD CURRY COMES FROM



THE ANCIENT TAMIL LANGUAGE
AND THE WORD "KARI,"

MEANING A SAUCE OR RELISH
DESIGNED FOR SERVICE OVER RICE.

NOW THE MODERN DEFINITION IS
GIVEN AS, AND I QUOTE,

"A PREPARATION OF MEAT, FISH,
FRUIT, OR VEGETABLES,

"COOKED WITH A QUANTITY OF
BRUISED SPICES

"AND USED AS A RELISH
OR FLAVORING

"ESPECIALLY FOR DISHES
COMPOSED OF
OR SERVED WITH RICE."

HOW VERY, COMPLETELY,
UTTERLY, NON‐SPECIFIC.

CERTAINLY NOT THE KIND OF
DESCRIPTOR THAT I'D APPLY TO
ANYTHING THAT I WOULD CALL...



COMPOUNDING OUR CONUNDRUM
IS THE FACT THAT

THE WORD CURRY IS RARELY,
IF EVER, USED IN INDIA.

DON'T BELIEVE ME?

COME HERE.



I'VE GOT CONNECTIONS.

CUSTOMER SERVICE, THIS IS BOB,
MAY I HAVE YOUR ACCOUNT NUMBER,
PLEASE.

WELL, HI, BOB,
THIS IS ALTON CALLING.

SAY, WHERE DO YOU GO FOR
GOOD CURRY?

(Bob)
I'M SORRY?

CURRY, AROUND DELHI,
WHERE DO YOU GO FOR CURRY?

(Bob)
THAT IS SO TYPICAL OF AMERICANS.

YOU ASSUME THAT BECAUSE I AM
INDIAN I AM EATING A CURRY.

OH, COME ON, BOB,
I'M GONNA BE IN YOUR NECK OF
THE WOODS NEXT MONTH

AND WANNA KNOW WHERE I CAN GO
FOR SOME DECENT CURRY.

(Bob)
NO SELF‐RESPECTING INDIAN
WOULD EVER EAT ANYTHING
BY THAT NAME.

PERHAPS YOU SHOULD VISIT LONDON
INSTEAD.

WHERE IS THAT, IS THAT IN TOWN
OR DOWN SOUTH SOME PLACE?

(Bob)
IT IS IN ENGLAND, MR. ALTON.
GOODBYE.

WELL, THANK YOU FOR YOUR HELP,
BOB, NICE TALKING TO YOU.

FUNNY THAT HE MENTIONS ENGLAND,
FOR IT IS THERE THAT

THE MODERN CONCEPT OF CURRY,
SUCH AS IT IS, WAS BORN.

THAT CONCEPT CAN BE SUMMED UP
BY TWO WORDS ‐‐

CHICKEN TIKKA.

THE UNOFFICIAL NATIONAL DISH
OF ENGLAND.

SOME 20 MILLION TIKKA SERVINGS
ARE GOBBLED DOWN EACH YEAR HERE.

MOST OF THEM AT ONE OF LONDON'S
4,000 CURRY HOUSES.

NOW TIKKA ACTUALLY MEANS "BITS"
OR "PIECES" IN
THE TAMIL LANGUAGE

AND HERE THOSE PIECES ARE SERVED
OVER RICE

AND THEN BLANKETED IN A SAUCE,
OR "KARI,"

SATURATED WITH A SPICE BLEND
KNOWN EVERYWHERE AS
CURRY POWDER.

EVERYWHERE, OF COURSE,
BUT IN INDIA,

WHERE THEY'VE ACTUALLY NEVER
HEARD OF THE STUFF.

TO UNDERSTAND HOW CURRY POWDER
HAPPENED,

WE MUST JOURNEY BACK TO
THE 13th CENTURY

WHEN ARAB TRADERS
AND VENETIAN MERCHANTS
CONTROLLED THE FLOW OF SPICES

FROM ASIA TO EUROPE.

AND, OF COURSE, THEY CONTROLLED
THE PRICES,

WHICH WERE OFTEN SO HIGH THAT
INDIA BLACK PEPPER WAS
WORTH ITS WEIGHT IN GOLD.

NOW THIS WAS A PRETTY SWEET DEAL
FOR THE ARABS AND THE VENETIANS,

BUT NOT SO MUCH FOR
THE BIG SPICE CONSUMERS,

SUCH AS HOLLAND, ENGLAND,
PORTUGAL, AND SPAIN,

WHO BECAME SO ENRAGED THAT
THEY FINALLY DECIDED

TO JUST SET SAIL
ACROSS THE OPEN OCEAN

TO FIND A WATER ROUTE TO INDIA
AND HOPEFULLY CHEAPER SPICES.

NOW FOR VARIOUS REASONS
MOST OF THEM DID NOT MAKE IT.

BUT THANKS TO A PARTICULARLY
BRILLIANT NAVIGATOR NAMED
VASCO DA GAMA,

THE PORTUGUESE DID MANAGE TO
LAND IN NORTHEASTERN INDIA

AND ESTABLISH TRADE
WITH THE LOCAL RULERS.

NOW BY 1600
THE BRITISH EAST INDIA COMPANY,

HAVING BEEN SOUNDLY SPANKED BY
THE DUTCH EAST INDIA COMPANY
IN THE SPICE ISLANDS,

DECIDED TO TURN THEIR CANNONS
ON PORTUGAL

AND RELIEVE THEM OF INDIA.

AND BY 1612
THEY HAD DONE JUST THAT.

BY 1618 SIR THOMAS ROE
WAS SERVING AS THE NEW ENGLISH
AMBASSADOR

TO THE MOGUL EMPEROR JAHANGIR.

NOW HE KEPT COPIOUS RECORDS
OF HIS WORK THERE.

HE WAS ESPECIALLY GOOD OF
NOTING THE MEALS THAT
HE ENJOYED.

AS IT TURNS OUT,
THE KALEIDOSCOPIC FLAVORS OF
THE SUBCONTINENT

BLEW THE OLD BOY'S
MEAT AND POTATOES PALATE
RIGHT OUTTA THE WATER.

NOW THE ENGLISH EVENTUALLY
ANNEXED ALL OF INDIA

FROM 1857 TO 1947.

AND EACH AND EVERY BUSINESSMAN,
SOLDIER, MERCHANT,

BUREAUCRAT AND ROYAL
WHO MADE THE TREK

RETURNED TO ENGLAND WITH
A SERIOUS JONES FOR
INDIAN FLAVORS.

SINCE THEY DIDN'T HAVE
INDIAN SKILLS, INGREDIENTS,
OR COOKWARE,

THE BEST THEY COULD DO WAS
SMOTHER EVERYTHING WITH A GRAVY,
OR "KARI,"

PACKED WITH GROUND SPICES,

WHICH WERE EVENTUALLY MIXED
AND SOLD AS CURRY POWDER.

AND THUS, AN ENTIRE
MULTI‐FACETED CULTURE

WAS REDUCED TO A DUST.

HOW VERY MODERN.

OKAY, JUST BECAUSE THIS WORD,

AND BY EXTENSION, THIS PRODUCT,

DON'T ACTUALLY EXIST
IN INDIA,

SPICE MIXTURES DO.

BUT THEY'RE ALWAYS ASSEMBLED
FROM FRESHLY TOASTED SPICES

AND THEY'RE HIGHLY SPECIALIZED
DEPENDING ON THE DISH

IN WHICH THEY ARE TO BE
EMPLOYED.

NOW THE WORD FOR SUCH A MIXTURE
IS MASALA,

WHICH MEANS, ODDLY ENOUGH,
"MIXTURE."

MASALAS CAN BE EITHER WET
OR DRY.

THE WET VERSIONS,
OR CURRY PASTES,

ARE GONNA HAVE TO WAIT FOR
THEIR OWN EPISODE,

'CAUSE WE'RE GOING TO
CONCENTRATE HERE ON DRY MASALAS.

AND IN PARTICULAR,
THE MOST FAMOUS MASALA
OF THEM ALL...

GARAM MASALA.

ALL RIGHT, GARAM MEANS "WARMING"
IN HINDI,

SO GARAM MASALA ‐‐
WARMING MIXTURE.

AND IT SERVES AS A FLAVOR PRIMER
FOR A GREAT MANY DISHES.

AND I SAY PRIMER BECAUSE IT
RARELY APPEARS ALONE,

BUT RATHER AS A FOUNDATION
FOR ADDITIONAL SPICES.

NOW SPICE MERCHANTS TYPICALLY
OFFER THEIR OWN UNIQUE TAKES
ON GARAM MASALA,

BUT BY AND LARGE,
THIS IS A MIXTURE MOST OFTEN
CONCOCTED AT HOME.

LIKE A GOOD INDIAN COOK,
I KEEP EVERYTHING I NEED
TO MAKE GARAM MASALA

RIGHT HERE IN KIT FORM,

WHERE SMALL OPEN TINS ARE
NESTLED INSIDE A LARGER VESSEL.

BY KEEPING SUCH A KIT,
I ALWAYS HAVE GARAMS AT HAND.

AND I CAN EASILY MONITOR
THE NECESSARY SUPPLIES.

AND PLEASE NOTE THAT ALL ARE
KEPT IN THEIR UN‐GROUND FORM

FOR MAXIMUM SHELF LIFE
AND MAXIMUM FLAVOR.



NOW BEFORE GRINDING SPICES THAT
ARE DESTINED FOR A MASALA

I ALWAYS WANT TO TOAST THEM
FIRST.

OKAY, HEAT ACTIVATES
THE ESSENTIAL OILS
INSIDE THE SPICES,

RENDERING THEM MORE VOLATILE
AND THEREFORE, MORE EFFECTIVE.

YOU CAN THINK OF HEAT
KIND OF LIKE HAVING
A GOOD PREAMP ON YOUR STEREO.

OKAY, NOW EVEN HEAT
IS ABSOLUTELY KEY,

SO I ALWAYS REACH FOR
AN 8‐INCH CAST‐IRON SKILLET
FOR THIS JOB.

THIS GOES OVER MEDIUM‐HIGH HEAT.

NOW THE ACTUAL GARAM MASALA
MIXTURE COULD NOT BE
MORE SIMPLE.

2 TABLESPOONS EACH OF
CARDAMOM SEEDS, NOT THE PODS.

CORIANDER, THESE ARE THE SEEDS
THAT CILANTRO GROW OUT OF.

AND BLACK PEPPERCORNS.

I PREFER THE ONES FROM
TELLICHERRY,

NAMED AFTER THE SOUTHWESTERN
PORT OF THE SAME NAME.

NOW 1 TABLESPOON EACH OF
CUMIN AND BROWN MUSTARD.

KINDA STIR THAT IN AS YOU GO.

AND WE'RE GONNA NEED 20 CLOVES,
BY COUNT.

OF COURSE, IF YOU DON'T WANT TO
COUNT THAT HIGH,

JUST GO A LITTLE BIT MORE THAN
A TEASPOON.

THERE, THAT'S GOOD.

ONE STICK OF CINNAMON,
ABOUT 2 1/2 INCHES LONG,
BROKEN IN HALF.

AND FOR HEAT, ONE ARBOL CHILE.

THESE ARE FIERY CUSTOMERS
AND I ADVISE THAT YOU REMOVE
THE STEM AND THE SEEDS

BEFORE CRUMBLING THE REST
INTO THE PAN.

THERE, NOW JUST STIR
AND CONTINUE TO COOK
FOR THREE TO FOUR MINUTES

OR UNTIL THE ENTIRE KITCHEN
SMELLS LIKE AN INDIAN
RESTAURANT.

NOW LET THOSE COOL
FOR FIVE MINUTES.

MEANWHILE, GRATE YOURSELF
1 TEASPOON OF NUTMEG.

AND YES, I ALWAYS KEEP
ONE OF THESE AROUND.

WHEN THE SPICES ARE COOL,
MOVE THEM INTO YOUR FAVORITE
SPICE MILL.

YES, I KNOW IT'S JUST
A COFFEE GRINDER,

BUT I KEEP THIS ONE
JUST FOR SPICES.

VERY EFFICIENT TOOL.

JUST PROCESS FOR ABOUT A MINUTE
UNTIL YOU HAVE A FINE POWDER.

THEN YOU CAN ADD THE NUTMEG.

PROCESS AGAIN JUST TO COMBINE.

THERE WE GO.

WOW.

SMELL THAT ‐‐ ISN'T IT JUST...

OH, I'M SORRY, YOU CAN'T.

WELL, BELIEVE ME,
IT SMELLS GOOD.

BUT THAT'S BAD
MOLECULARLY SPEAKING

BECAUSE IT MEANS THAT
ALL THOSE GREAT VOLATILE
COMPOUNDS

ARE JUST DISAPPEARING
UP INTO THE AIR.

NOW WE COULD SEAL THIS
IN AIR‐TIGHT CONTAINMENT,

STASH IT IN A PLACE
FOR MAYBE A MONTH IF IT'S DARK
AND DRY AND COOL,

BUT WHAT WE REALLY OUGHTA DO IS
USE IT.

LET'S CONSIDER SOME OPTIONS.

SAY YOU HAD A 1‐GALLON ZIP‐TOP
BAG INSIDE SOME CONTAINER THAT
CAN HOLD A 1‐GALLON ZIP‐TOP BAG,

AND LET'S SAY YOU ADDED
1 TABLESPOON OF OUR FRESHLY MADE
GARAM MASALA TO THAT,

AS WELL AS 1/2 TEASPOON EACH
OF TOASTED AND GROUND CUMIN SEED

AND CORIANDER SEED.

THEN 1 TEASPOON OF KOSHER SALT
GOES IN.

AND WE'LL ALSO NEED SOME
BLACK PEPPER,
JUST EYEBALL 1/2 TEASPOON.

THERE YOU GO.

SHAKE TO COMBINE.

THEN MEAT ‐‐ I REALLY LIKE
LAMB FOR MY TIKKA.

SO 1 1/2 POUNDS OF
CUBED LAMB LEG.

THE SIRLOIN END
IF AT ALL POSSIBLE.

YOU CAN ASK YOUR BUTCHER FOR
THAT IF YOU DON'T SEE IT
AT THE COUNTER.

SEAL, GIVE IT A SHAKE,
PUT IT BACK INTO THE CONTAINER,

REOPEN AND THEN ADD DAIRY.

IN THIS CASE, WE'LL GO WITH
1 CUP OF PLAIN WHOLE MILK
YOGURT.

DO NOT USE THE LOW‐FAT STUFF
HERE, KIDS.

WE NEED THAT FAT.

ONCE THE SPICES, MEAT,
AND YOGURT ARE THOROUGHLY MIXED,

RE‐SEAL THE BAG
AND REFRIGERATE FOR
A MINIMUM OF 30 MINUTES

AND UP TO A COUPLE OF HOURS.

NOW IT'S IMPORTANT TO NOTE THAT
YOGURT IS THE NUMBER ONE
DAIRY FOOD OF INDIA.

IT'S ESPECIALLY PREVALENT IN
THE CUISINES OF
THE SOUTHERN STATES

WHERE IT APPEARS
IN PRETTY MUCH EVERY MEAL.

OFTEN IN THE FORM OF
A THICK PASTE,

WHICH SERVES AS A MARINADE,
THEN AN INSULATOR DURING
COOKING,

AND FINALLY AS PART OF
THE SAUCE,

WHICH IS EXACTLY WHAT
WE ARE UP TO HERE TODAY.

ALTHOUGH THE FINAL FLAVOR
OF THIS TIKKA WILL INDEED

COME FROM THIS SPA TREATMENT,
AS IT IS,

WE MUST NOT DISCOUNT THE IMPACT
OF THE COOKING DEVICE

MOST ASSOCIATED WITH TIKKAS
IN THEIR HOMELAND.

MAINLY... THE TANDOOR.

TANDOOR BASICALLY MEANS "OVEN,"

AND TANDOORI REFERS TO FOODS
THAT ARE COOKED IN A TANDOOR.

ALTHOUGH ITS EXACT CULTURAL
ORIGINS ARE A LITTLE SHAKY,

THIS VERTICAL EARTHEN OVEN
ROSE TO PROMINENCE IN MODERN‐DAY
PUNJAB IN NORTHERN INDIA,

POSSIBLY BY WAY OF
THE MIDDLE EAST
AND NORTHERN AFRICA

WHERE SIMILAR OVENS WERE USED TO
BAKE BREAD

FOR WORKERS TOILING
ON THE PYRAMIDS.

THE DEVICE ITSELF IS
CUNNINGLY SIMPLE.

AIR ENTERS THE BOTTOM OF
THE OVEN

AND FEEDS THE OPEN CHARCOAL
FIRE,

WHICH IN TURN LOADS
THE CERAMIC MATERIAL WITH

AN EXCESS OF 800 DEGREES' WORTH
OF HEAT.

THE TAPERED TOP CREATES WHAT
ENGINEERS REFER TO AS A VENTURI,

FOCUSING THE CONVECTIVE HEAT.

IN ESSENCE, THE TANDOOR IS
A GREAT BIG CLAY JET ENGINE
FOR COOKING FOOD.

FLAT BREADS, AS WE SEE,
ARE TYPICALLY JUST SLAPPED

RIGHT ONTO THE INTERIOR WALLS
TO BAKE.

BUT MEATS COOKED IN THE TANDOOR
GO ON LARGE SKEWERS.

AND JUST ABOUT ANYTHING
CAN GO IN HERE.

THE HIGH HEAT,
ESPECIALLY WHEN IT MINGLES
WITH A YOGURT‐BASED MARINADE

CREATES A VERY, VERY DISTINCT
FLAVOR THAT

IS REGRETTABLY DIFFICULT
TO REPLICATE IN
THE HOME ENVIRONMENT.



WELL SINCE WE DON'T HAVE
A TANDOOR

WE'LL HAVE TO GO WITH
THE HIGHEST HEAT WE CAN
POSSIBLY MANAGE

IN THE RESIDENTIAL ENVIRONMENT,

WHICH WOULD BE A GRILL ON HIGH.

IT'S A LOT OF CHARCOAL
AND ‐‐ OW ‐‐ IT IS REALLY HOT.

YOU KNOW, IT'S A SHAME WE DON'T
HAVE...

WAIT A SECOND... JUST WAIT,
WAIT RIGHT THERE.

IF YOU HAD A LARGE
TERRA COTTA POT THAT

WAS UNGLAZED
AND FREE OF CRACKS OR BLEMISHES,

YOU COULD, IF YOU WANTED TO,
GRAB YOURSELF A RULER
AND A PENCIL

AND MAKE A LINE
ABOUT 1 INCH DOWN FROM
THE BOTTOM THUSLY.

THERE, THAT'S FINE.

THEN IF YOU HAD A HACKSAW
WITH A MASONRY BLADE

YOU COULD JUST CUT THE BOTTOM OF
THE POT OFF.

THERE, THAT'S PRETTY EASY.

ALL RIGHT, BUT I'M NOT EXACTLY
KNOWN FOR MY PATIENCE.

AND BESIDES, I'VE GOT...
WELL, SOME EYE PROTECTION,

WHICH IS WHAT I'M GONNA
PUT ON FIRST.

AND THEN I'LL FETCH UP
MY ANGLED GRINDER WITH
A MASONRY BLADE.

AVAILABLE AT YOUR LOCAL
HARDWARE STORE.

AND WITH THIS, YOU CAN DO
THE ENTIRE JOB

IN ABOUT... OH, I DON'T KNOW,
ABOUT 130 SECONDS.

THERE.

NICE CLEAN CUT.

WELL DONE.

OF COURSE, WE WOULDN'T WANT
THIS THING TO CRACK WHEN
IT GOES ON THE HEAT.

SO HOW ABOUT
AN EIGHT TO TWELVE HOUR SOAK

IN PLAIN OLD WATER.

THEN WE'LL REMOVE IT
AND ALLOW THAT TO JUST DRY
OFF TO THE SIDE

FOR ABOUT AN HOUR.

MEANTIME, THE FIRE.

I'M GOING TO SPRITZ DOWN
THE FINANCIAL SECTION WITH
A LITTLE VEGETABLE OIL.

SHOVE THAT UNDERNEATH
MY CHARCOAL LIGHTER

AND PILE IN EXACTLY 1 POUND
OF NATURAL CHUNK CHARCOAL.

FIRE IT UP.

THE OIL WILL HELP THE PAPER
BURN LONGER.

AND WHEN WE HAVE NICE, HOT COALS

WE WILL DON OUR FIRE PROTECTION
GLOVES.

THERE YOU GO.

JUST DUMP THAT RIGHT DOWN INTO
THE MIDDLE OF THE GRILL

AND PLACE THE POT THUSLY.

WHO SAID WE DON'T HAVE
A TANDOOR?

LET THAT SIT AND SLOWLY WARM

SO THAT IT WON'T CRACK,
10 MINUTES I WOULD SAY.

IN THE MEANTIME,
A 12‐INCH SKILLET GOES DOWN
OVER MEDIUM‐HIGH HEAT.

WE'LL ADD 1/4 CUP OF
VEGETABLE OIL

AND ALLOW THAT TO HEAT
ALMOST UNTIL IT SMOKES.

THEN ONE LARGE ONION, CHOPPED,
WILL GO IN,

ALONG WITH ANOTHER TEASPOON
OF KOSHER SALT.

NOW WHAT WE WANT TO DO IS
LET THESE REALLY BROWN

UNTIL THE ONIONS ARE ALMOST
CHOCOLATE LOOKING RIGHT AROUND
THE EDGES.

IT'LL TAKE ABOUT 12 MINUTES.

IN THE MEANTIME, WE'LL ADD
ANOTHER POUND OF CHARCOAL
TO OUR TANDOOR,

AND SET IT FOR ANOTHER
TEN MINUTES.

NOW ONTO THE PREP.

I'M GOING TO WRAP
MY GINGER GRATER WITH
A LITTLE PLASTIC WRAP.

WHY ‐‐ BECAUSE I NEED
A TABLESPOON OF GINGER

AND THIS IS A MUCH EASIER WAY OF
GETTING IT.

THERE, LOOK AT THIS.

THIS IS LIKE, MY FAVORITE
KITCHEN TRICK.

HA HA, NOW I DON'T HAVE TO WASH
ANYTHING.

ALL RIGHT, WE ALSO NEED TO MINCE
A SERRANO CHILE.

I LIKE GLOVES FOR THIS
BECAUSE THIS STUFF'S
PRETTY POTENT.

JUST SPLIT IT RIGHT DOWN
THE MIDDLE, VERY CAREFULLY.

AND THEN REMOVE AS MUCH OF
THAT INNER MEMBRANE AND SEEDS
AS YOU POSSIBLY CAN

BECAUSE THEY'VE GOT
A LOT OF HEAT,
BUT NOT A WHOLE LOT FLAVOR.

I JUST WANT THAT OUTER PORTION
OF THE MEAT.

JUST CAREFULLY CUT THROUGH THAT,
WATCH THE FINGERS.

AND THEN YOU CAN SLICE IT
INTO JULIENNES

AND THEN CROSS‐CUT THAT INTO
WHAT WE CALL "BRUNOISE."

VERY NICE.

REDUCE THE HEAT TO MEDIUM‐LOW

AND ADD FOUR CLOVES OF GARLIC,
MINCED, TO THE PAN.

I FIGURED YOU KNEW
HOW TO DO THAT.

ALONG WITH THE GINGER
AND THE SERRANO CHILE.

JUST STIR THAT
AND CONTINUE TO COOK FOR
ABOUT SEVEN MINUTES

OR UNTIL BROWN.

IN THE MEANTIME, WE'LL ADD YET
ANOTHER POUND OF CHARCOAL

TO THE TANDOOR
AND SET FOR ANOTHER TEN MINUTES.

THERE, THAT'S WHAT WE'RE LOOKING
FOR OUT OF THE AROMATICS.

OKAY, AT THIS POINT,
STIR IN ANOTHER TABLESPOON
OF YOUR GARAM MASALA.

NOW BY ADDING SOME OF THIS TO
THE SAUCE,

WHICH IS GOING TO COOK
AT A RELATIVELY LOW TEMPERATURE,

AND TO THE MEAT,
WHICH IS GOING TO COOK
AT A VERY HIGH TEMPERATURE,

YOU WILL BRING OUT ALL OF
THE DIFFERENT DIMENSIONS THAT
THE MASALA HAS TO OFFER.

IT'S A VERY INDIAN CUISINE THING
TO DO.

WHILE YOU'RE AT IT,
28 OUNCES OF DICED TOMATOES
GO INTO THE PAN.

THERE'S GONNA BE A LITTLE STEAM.

JUST COOK THIS DOWN
UNTIL IT THICKENS.

ABOUT 20 MINUTES,
WHICH IS PLENTY OF TIME
TO DO SOME SKEWERING.

WHEN CHOOSING SKEWERS
FOR EVEN A SMALL TANDOOR
SUCH AS OURS,

ONE MUST CONSIDER
HOW SKEWERS COOK IN A TANDOOR,
WHICH IS LIKE THIS.

SEE, THEY FIT DOWN INTO
THE OVEN.

NOW IF OUR TANDOOR WERE ACTUALLY
THE SIZE OF THIS BONGO

I'D SAY THAT THESE
STANDARD ISSUE SKEWERS WOULD
GIVE US ROOM TO SPARE.

BUT OUR TANDOOR IS APPROXIMATELY
8.6 TIMES LARGER.

SO WE NEED TO SUPER‐SIZE
OUR SKEWERS.

CHECK IT OUT.

3/16 OF AN INCH WIDE,
27 INCHES LONG,

NICKEL PLATED STEEL.

THESE ARE SUPER SKEWERS, KIDS.

AND I'D SAY YOU'RE ABOUT
A QUART LOW.

THEY'RE EXCELLENT FOR PERFORMING
TANDOOR CHORES

OR FOR GENERAL GRILLING
OR REPELLING THE OCCASIONAL
HOME INVADER.



ALL RIGHT, TEN MINUTES IS UP,

IT IS TIME TO MAKE ONE FINAL
DEPOSIT OF CHARCOAL

INTO THE TANDOOR,
1 POUND, PLEASE.

WELL, THE TIME HAS COME
TO LANCE OUR LAMB,

BUT OF COURSE, YOGURT COVERED
THINGS CAN BE KIND OF YUCKY
TO WORTH WITH.

SO YOU MAY WANT TO DON
SOME DISPOSABLE EXAMINATION
GLOVES,

AVAILABLE AT YOUR LOCAL
DRUG STORE.

BEFORE I SKEWER UP,
I ALSO GRAB MYSELF SOME
DRIED PASTA.

JUST SOMETHING SHORT AND WIDE,
RIGATONI FOR INSTANCE,
PERFECT.

I'LL SHOW YOU WHY IN A MINUTE.

NOW JUST EMPTY EVERYTHING
OUT OF THE BAG ONTO A PAN,

A SHEET PAN OR COOKIE SHEET.

AND MAKE SURE YOU GET ALL OF
THE MARINADE AS WELL.

ALL RIGHT, WE ARE READY
TO SKEWER.

AND I HAVE TO TELL YOU,
IF YOU HAVE YOUR "GOOD EATS"
3‐D GLASSES,

NOW WOULD BE THE TIME
TO PUT THEM ON.

YEAH, PRETTY SWEET, HUH?

ALL RIGHT, DOWN TO BUSINESS.

WE WANT TO HAVE MAXIMUM
MEAT‐SKEWER CONTACT.

SO EACH TIME YOU GRAB
A PIECE OF MEAT,

TRY TO GO THROUGH
THE LONGEST PORTION, OKAY?

SO JUST KINDA HOLD IT LIKE THIS
AND LITERALLY FEED IT ONTO
THE SKEWER

SO THAT YOU'VE GOT SOMETHING
THAT LOOKS LIKE THAT.

AND MAKE SURE THAT YOU KNOW,
YOUR HAND ISN'T PART OF
THE EQUATION.

OKAY, NEXT A SPACER.

THAT MEANS A PIECE OF PASTA.

THIS WILL PREVENT THE MEAT FROM
GETTING ALL SQUISHED UP
ON ITSELF

AND IT WILL COOK MORE EVENLY
THIS WAY.

IT'S NOT ABSOLUTELY REQUIRED,
BUT I FIND IT IS A NICE,
HANDY HELPER.

PRETTY CLEVER, YOU KNOW,

EVERY YEAR I WAIT FOR
THE NOBEL PRIZE COMMITTEE
TO CALL...

SO FAR, NOPE, NO LUCK...

YET.

THERE, NOW WE'RE GONNA HAVE
ABOUT SIX TO SEVEN PIECES
ON EACH SKEWER.

I'M LOOKING TO GET ALL OF THIS
ONTO FOUR,

JUST LIKE THAT.

ALL RIGHT, TIME IS UP
AND WE'RE GONNA TAKE
THE TEMPERATURE OF THE TANDOOR,

AND LOOK AT THAT ‐‐
835 WHOPPING DEGREES.

WE ARE GOOD TO GO.

JUST BASICALLY POKE THOSE
SKEWERS RIGHT DOWN INTO
THE HEAT.

DON'T WORRY, THE VENTURI
CREATED AT THE TOP

WILL MAKE SURE THAT THE PIECES
NEAR THE HANDLES COOK PROPERLY.

KEEP THEM MOVING
EVERY MINUTE OR SO

UNTIL YOU HAVE A GOOD DONENESS.

WITH A FIRE LIKE THIS
WE'RE PROBABLY TALKING ABOUT
2 1/2 MINUTES OF

TOTAL COOKING TIME.

YES, THE BOTTOM PIECES
WILL BE A LITTLE BIT CHARRED,

BUT THAT WILL ADD TO
THE OVERALL FLAVOR IN THE END.

REMOVE THEM FROM THE SKEWERS,
PLACE IN THE PAN,

AND THEN JUST PLOP THE PAN
RIGHT DOWN ON TOP OF
THE TANDOOR.

A LITTLE EXTRA SALT TO CORRECT
FOR SEASONING

AND THEN WE'RE GOING TO ADD
COCONUT MILK.

1 CUP TO FINISH THE SAUCE.

AND JUST STIR THAT IN.

VERY NICE.

SERVE ATOP LONG GRAIN, BASMATI
OR JASMINE RICE

WITH MINT OR CILANTRO.

THE WAY I WOULD DEAL WITH THAT
MINT IS

TO STACK UP NINE OR TEN LEAVES
LIKE THIS

AND JUST ROLL IT UP LIKE THAT,

AND THEN USE A VERY SHARP KNIFE
TO CUT INTO RIBBONS.

THIS IS CALLED "CHIFFONADE."

IT'S A LITTLE TOUGHER TO DO
WITH CILANTRO,
BUT YOU CAN MANAGE.

ME, I LIKE THE MINT BETTER.

THERE, PERFECT.

IT IS ONLY NOW THAT OUR TIKKA
HAS BECOME TECHNICALLY A "KARI."

NOW ALTHOUGH I PREFER LAMB,
NEARLY ANY MEAT CAN BE
A TIKKA TARGET.

INCLUDING CHICKEN ‐‐

BONED THIGHS TAKE
ESPECIALLY WELL TO THE METHOD.

WELL, AS I'M SURE YOU CAN SEE,
WITH YOUR GARAM MASALA KIT
IN HAND,

TRUE INDIAN FLAVORS
ARE ALWAYS NEARBY.

OF COURSE, BUILDING A TRUE
INDIAN PANTRY WILL TAKE
SOME TIME

AND SEVERAL MORE EPISODES
OF "GOOD EATS."

BUT AT LEAST YOU KNOW
THERE'S ONE THING
YOU CAN LIVE WITHOUT.

SEE YOU NEXT TIME.



(crickets chirping)

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