On Sat, 03 Nov 2007 21:56:02 -0400, Dave Smith
> wrote:

>blake murphy wrote:
>>
>>
>> >
>> >I thought that they were more for smoking than for really hot cooking. If
>> >they can handle the heat, go for it. My understanding of tandoor cooking is
>> >that it is the high heat that does the wonders.
>>
>> the yogurt marinade plays a large role as well. it's good with
>> chicken.
>
>It is an amazing marinade. I once cooked Tandoori chicken for my parents,
>knowing that neither of them liked spicy food. Neither of them ate much
>meat of any kind. It was the first time I ever saw my father help himself
>to seconds.

yogurt can be used in marinades for beef and lamb as well. they
usually contain garlic and some kind of chile pepper. it turns beef a
strange purplish color when raw, but don't be dissuaded.

your pal,
blake