I was thinking about some disgusting things I've found in my restaurant curries and they include:
- Christmas beetles :-\
- daddy long legs (amongst the "curry sauce", which looked much like they'd taken it from the sink!), and :o
- a multitude of the, all to frequent, thick, black, hairs! :-X
What other disgusting things have members found? ;D
Not in OUR curries, though, oh no! ::)
heh ca, im not sure on bir, but im sure some chinese are partial to a nice bit of cat
To be honest? Not much except for the odd hair here and there. (That happens anywhere). I don't use a filtration system when eating a curry however so I could have missed something?
I think the amount of oil in all honesty but I know they like to pour on the oil.
It was one of my own and it was Iceland fresh chicken breast that should have still been in date for a few days. It was rancid! I've went off chicken breast now.
A couple of hairs for sure. I once found a beetle, well, what I thought was a beetle. Turned out to be a black cardamom! ;D
I bit into a lovely looking piece of chicken at the start of a takeaway once, and instantly spat it out as a huge gush of some fluid burst from its innards.
I assume (hope) that it was just some very cheap water injected chicken they'd used! Needless to say I didn't eat any more of it.
Me and the Mrs went for a meal in a Chinese restaurant and ordered a chicken curry on the bone. When it came, it was half a chicken in curry sauce with boiled rice. I cut into the gap between leg and breast, and it just ran with blood! We just got up and left!!
Hmmmm, reminds of me when I was desperate for a curry in South Africa and ended up trying a "Bunny Chow" (a South African chicken curry in a hollowed out loaf of bread) from a fast food shop called "The Curry Cabin". Trouble, for me, was that the chicken was, what I could only describe as, jiblets...GROSS! :-\
(http://www.curry-recipes.co.uk/imagehost/pics/00af2abe4f5218394813cd9ea524a9be.jpg) (http://www.curry-recipes.co.uk/imagehost/#00af2abe4f5218394813cd9ea524a9be.jpg)
I've actually never found anything untoward in BIR curry!
Not to mean there was never anything there, I just usually scoff it!
QuoteTurned out to be a black cardamom!
Hmm. SS - what finished curry was it? Black cardamon is very strong. I'm wondering what finished dish used this?
Black cardamom, I've had loads of them over the years from what was one of my regular T/As till a couple of years ago when the Trading Standards people shut it down because it was infested with cockroaches!!
Puke
CoR
Yes that is interesting. I haven't used them for about a year in all honesty and I have to say they add so much deep dark depth. I love them frankly, thanks for reminding me ;D
Quote from: CurryOnRegardless on January 07, 2010, 10:27 AM
Black cardamom, I've had loads of them over the years from what was one of my regular T/As till a couple of years ago when the Trading Standards people shut it down because it was infested with cockroaches!!
Puke
CoR
Quote from: joshallen2k on January 07, 2010, 07:00 AM
Hmm. SS - what finished curry was it? Black cardamon is very strong. I'm wondering what finished dish used this?
Well I was racking my brains at the time of writing to recall, but I just couldn't, it was in my earliest days of curry eating.
Interestingly though, in those days I regularly got a few cardamoms, or cloves,or chunks of casia bark in the curries. Not any more though.
Black Cardamoms are GORGE. Just got to cook them right. In fact this post reminded me of them as I said I haven't used them in eons
the most disgusting thing ive found is someone elses fork as they tried to eat my lovley curry.
horrible!!
Quote from: Cory Ander on January 07, 2010, 12:34 AM
Hmmmm, reminds of me when I was desperate for a curry in South Africa and ended up trying a "Bunny Chow" (a South African chicken curry in a hollowed out loaf of bread) from a fast food shop called "The Curry Cabin". Trouble, for me, was that the chicken was, what I could only describe as, jiblets...GROSS! :-\
(http://www.curry-recipes.co.uk/imagehost/pics/00af2abe4f5218394813cd9ea524a9be.jpg) (http://www.curry-recipes.co.uk/imagehost/#00af2abe4f5218394813cd9ea524a9be.jpg)
What did you make of curry in south africa CA? I go there every few years as i'm half SA. Most recently i went to cape town in november and tried a couple of curries. They're very keen on fruit and mrs h.s balls chutney with everything so it was no surprise the curry we ate in a little pakistani restaurant tasted of chutney. It was sweeter than BIR and had pretty much no spice taste. It was a small / quiet enough place to make me question whether they used a base sauce at all.
Apricots and raisons crop up a lot in the curries too. Basically a lot of the influence is from the 'cape coloureds' who came from malaysia. There are now quite a few muslims but i'm not sure how strong their influence has been yet.
Did you try boboetie?
Quote from: Mikka on January 07, 2010, 08:29 PM
Black Cardamoms are GORGE. Just got to cook them right. In fact this post reminded me of them as I said I haven't used them in eons
I know, they're beautiful things! Such a different taste to any other spice. It reminds me of the smell of fresh dark tobacco or leather.