Recipe talk:Vindaloo
Jump to navigation
Jump to search
Selected lyrics[edit]
“”Nah Nah Nah
Vindaloo |
| —Fat Les - Vindaloo |
Jack Hughes (talk) 16:26, 1 February 2010 (UTC)
- Except they all like the chavvy shit you get in restaurants which are just a standard curry goop with excessive, bitter green chillis added. Do give this one a try. You can reduce the chilli amount to make a mild vindaloo if required. CrundyTalk nerdy to me 17:47, 1 February 2010 (UTC)
- Oh, and also: A "proper" vindaloo is always pork. It was invented by the Portugese because they loved their pork so much they would preserve it in big barrels with vinegar, spices (that thay got from their travels to India) and salt, and then just cook it straight from the barrel. Indian restaurants never use pork or beef. CrundyTalk nerdy to me 17:51, 1 February 2010 (UTC)
- My first vindaloo was in Pudsey ('tween Leeds & Bradford; no seats, no cutlery ate at a counter round the perimeter of the small room using bread to scoop up the deliciousnesss ((about 1980). Thereafter we used to go to the Islamabad on Attercliffe Common in Sheffield once a week until it was "redeveloped" out of existence. yummy
& honey(or marmalade) 18:01, 1 February 2010 (UTC)
- I usually eat curries with just chapattis / naan bread as well. Not so much in restaurants because you get odd looks from people. The same people who eat burgers etc with their hands. CrundyTalk nerdy to me 18:10, 1 February 2010 (UTC)
- My first vindaloo was in Pudsey ('tween Leeds & Bradford; no seats, no cutlery ate at a counter round the perimeter of the small room using bread to scoop up the deliciousnesss ((about 1980). Thereafter we used to go to the Islamabad on Attercliffe Common in Sheffield once a week until it was "redeveloped" out of existence. yummy
- Oh, and also: A "proper" vindaloo is always pork. It was invented by the Portugese because they loved their pork so much they would preserve it in big barrels with vinegar, spices (that thay got from their travels to India) and salt, and then just cook it straight from the barrel. Indian restaurants never use pork or beef. CrundyTalk nerdy to me 17:51, 1 February 2010 (UTC)
Reply[edit]
I sent the ice bag idea to Anjum and she replied!
“”I assume you are talking about the vindaloo. That is pretty ingenious and a great tip about the ice bag. I have to be honest the dish works even without the plate and condensation but this is the way it is traditionally cooked and I quite liked the procedure. You can try it without the belly, although it does add a little extra flavour and richness but is by no means necessary.
Thanks for sharing, I love hearing from people who cook and think about what they doing. Anjum x p.s. I hope you enjoyed the finished dish. |
| —Anjum Anand, via email |
So she wasn't massively impressed with the idea :( CrundyTalk nerdy to me 08:53, 10 February 2010 (UTC)