Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Cory Ander on January 06, 2010, 12:21 PM
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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! ::)
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heh ca, im not sure on bir, but im sure some chinese are partial to a nice bit of cat
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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.
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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.
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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.
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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!!
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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)
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I've actually never found anything untoward in BIR curry!
Not to mean there was never anything there, I just usually scoff it!
Turned 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?
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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
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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
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
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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.
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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
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the most disgusting thing ive found is someone elses fork as they tried to eat my lovley curry.
horrible!!
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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?
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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.