Off Topic The General Food Chat

What's wrong with you people?

 

TBF, I'm very picky with food, loads I don't like.

 

I like coconut but not in curries ,and don't get me started about fruit in curries, tomatoes being the exception.

 

Beef bourguignon tonight, I'll post a pic later.

 

Now I like potatoes in curry but they should be the waxy type that don't soak up anything.

 

Chicken Vindaloo tonight accompanied by what I think is the best rice to have with curries.

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I like a hot curry but vindaloo is a bit too much for my taste.

 

Vindaloo done well is not that hot.

It's just a stupid thing here that it has to be flavourless heat.

I had vindaloo in the US (we drove half the state to find an indian restaurant) and a really nice one in germany in Frankfurt.

Neither scalding hot and actually possible to taste it.

 

sultanas in curries are the worst.

 

It's a hot curry mate no matter how you spin it, there are bound to be differences in heat depending on where you get it from.
Originates from Portugal and then taken on and changed to the modern vindaloo in Goa.

 

I like hot curries, not exclusively, but have them occasionally.

Was in Sri Lanka once where the food is traditionally hotter than Indian food.

One night I ordered a "Mild" curry and it was the hottest dish I'd ever had, so much so i couldn't eat it. Decided to just eat the rice and vegetable side dish and couldn't fathom why my mouth so burning so much still. Then realised the vegetable side was as hot as the bloody curry.

 

British restaurant style Vindaloos are hottish but if you have an authentic one in Goa it's not hot.Name basically means meat in garlic sauce/marinade and is based on a Portugese dish but Goans added spices and replaced wine with vinegar and usually use pork.
As for those people who say if the curries dead hot you cant taste,you mightn't be able to because your not used to eating it that hot but I can certainly taste the food.Even different chillies have their own flavour. Curries in India are not the same as over here they really know how to use the spices to bring out the flavours without necessarily making it hot.Too many curry restaurants over here (normally most are Bangladeshi) just make the hot curries hot without too much emphasis on the flavour of the dish.

 

Here's a small selection from my spice cupboard.Note...the raisins DO NOT go in any curry.

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Way too organised.

 

Was just going to say the same! I'd be ashamed to post a pic of my spice drawer*.




*Yes, a drawer it pulls out and you look down and can see the names on the lids.

 

Mines really organised too. It's all written down in one piece of paper. I've even named the paper.... menu!

 

hot yes but hot and sour with the coconut stuff in there, I'm talking english vindaloo = just plain 100% chillies and heat with not subtely.

I would say some i've had are no hotter than an madras you'd get here. I think there's a general make it scalding for the fools who think they are hard attitude to it.

 

Ours is stuck in a Christmas sweet tin and all thrown in on each other. I spent 10 mins trying to find stuff her in doors threw out last week.

no mustard for the beef stew as suggested.
there was 3 or 4 others missing and all.

 

Missus made me do it.

 

I bet your sock drawer is colour sorted as well