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jonesthecurl wrote:I can't find my notes right now on how to turn the Masala Gravy into the right sauce for various dishes.
The basic principle is add chilies and other spices until it's hot enough.
The only recipe I could find was for Phall, which I cannot recommend, it includes mainly 6 red and 6 green chilies, including seeds.
jonesthecurl wrote:When I have a dinner party featuring curry, I often put out two chutneys, one to cool down (basically a raita, with yoghurt) and one to warm up (lots of chili. coriander leaves (cilantro), vinegar.
DAZMCFC wrote:jonesthecurl wrote:Traditionally, British "Indian" restaurants (actually very often Bangla-Deshi) had a standard menu in which the spice heat would be arbitrarily measured by a regional nomenclature only vaguely related to reality - so that "Vindaloo" would be really hot, "Madras" would be pretty hot etc. Many macho lager-drinkers would actually challenge each other to eat hotter and hotter curries, leading to the invention of the ludicrously-named "Tindaloo". Eating curry became sometimes a macho competition rather than a pleasant experience.
actually Curl there is a curry that is rated hotter than a Tindaloo. it's called a Thal/Phal/Fal (depending on the curry house). far too hot for my liking, but a lad in work can polish it off.
DAZMCFC wrote:DAZMCFC wrote:jonesthecurl wrote:Traditionally, British "Indian" restaurants (actually very often Bangla-Deshi) had a standard menu in which the spice heat would be arbitrarily measured by a regional nomenclature only vaguely related to reality - so that "Vindaloo" would be really hot, "Madras" would be pretty hot etc. Many macho lager-drinkers would actually challenge each other to eat hotter and hotter curries, leading to the invention of the ludicrously-named "Tindaloo". Eating curry became sometimes a macho competition rather than a pleasant experience.
actually Curl there is a curry that is rated hotter than a Tindaloo. it's called a Thal/Phal/Fal (depending on the curry house). far too hot for my liking, but a lad in work can polish it off.
here is your curry, phall, very spicey indeed.
jonesthecurl wrote:DAZMCFC wrote:DAZMCFC wrote:jonesthecurl wrote:Traditionally, British "Indian" restaurants (actually very often Bangla-Deshi) had a standard menu in which the spice heat would be arbitrarily measured by a regional nomenclature only vaguely related to reality - so that "Vindaloo" would be really hot, "Madras" would be pretty hot etc. Many macho lager-drinkers would actually challenge each other to eat hotter and hotter curries, leading to the invention of the ludicrously-named "Tindaloo". Eating curry became sometimes a macho competition rather than a pleasant experience.
actually Curl there is a curry that is rated hotter than a Tindaloo. it's called a Thal/Phal/Fal (depending on the curry house). far too hot for my liking, but a lad in work can polish it off.
here is your curry, phall, very spicey indeed.
Actually, I do have the method for turning the masala gravy into a phal sauce, I wn't have time to post it for a coupla weeks.
Personally I'll never eat a phall - the point, for me , at which food is too spicy, is when I can only taste the spice, and have no idea what the food is underneath. Phall is way past that.
jonesthecurl wrote:If you want a food history thread, that's ok - but it is a separate question.
The cuisine (and more) of the whole world has been altered by the "discovery" of the Americas.
No Americas, no turkey, no cocaine, no tomato, no chili, no chocolate, no marijuana, no tobacco, no corn, no potato, (feel free to join in, folks)...about half of the world's basic foodstuffs came from the "New World".
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