Quote from: Woks Up on January 28, 2008, 03:12 AM
Andys gone well beyond a joke now surely.

And still they will blindly follow  :

Woks Up, out of all that ramble, and it was a good ramble, the quote above is the most significant point. It's not Andy that's the problem, it's that strange tiny clan that follow on his every word as if it were Gospel. What does it take to reveal the truth to them?

Now you know how religious sects get started.

Quote from: Cory Ander on January 25, 2008, 11:03 AM
conventional wisdom

but where does this "conventional wisdom" come from...Have you been slumming it over at the other place CA?

Oooops!  Sorry, now I've gone and accidentally edited your post SS, sorry about that!  :-[

And this being a polite one too!  Typical  :

Quote from: Jethro on January 23, 2008, 06:28 PM
Vindaloo traditionally uses pork

Absolutely correct, except you forgot to mention that it uses a very fatty pork, and the authentic Goan vindaloo uses vinegar to cut through this fat as it cooks over a very long time. The result is a dish which is NOT vinegary or sour in taste. So it seems the  BIRs you mention that are trying to keep to the authentic original have never been within a mile of Goa or the authentic vindaloo. And despite my efforts to actaullly find a BIR that makes a vinegary or sour vindaloo, I never have (although I consider that a good thing really).

smokenspices amchur is sour. Sour ya hear! When you get your pack of it dab your finger in and taste it...it's lovely but it's sour not sweet.

Quote from: ast on January 22, 2008, 11:13 PM
Still, I've never personally noticed much of a sour taste in my vindaloo.

Me either. It seriously winds me up when ppl put lemon or vinegar etc. into a vindaloo. I have never ever ever had a sour vindaloo. What part of the country is this normal in for god's sake?

Ohh..I take this curry lark far too seriously

Quote from: ast on January 22, 2008, 08:07 PM
think Robin Williams in Good Morning Vietnam

So like Mork only without the naiive charm?

also called bhonoing, bhunoing and bhunaoing!..It's transliterated from hindi (i think) so there are many versions... but it's what we know as bhuna or bhoona.

Nice one MrCurry!

I know that if this site had been running when I first started making BIR curries I would have had the same reaction as you. Be interesting to see how your next one turns out.

Quote from: haldi on January 20, 2008, 08:59 AM
At one place, a few years back, the chef got the curry going and then went and sat down, and chatted to a few colleagues

I remember you saying that before haldi. I think the only way you can get away with doing that is if you use aluminium pans like the BIRs do and as you suggested. It's the only pan (other than a pure copper one) that will distribute the heat quickly and evenly enough to avoid burnt hot spots. They're definitely the pans I would use, but I don't want to get Alzheimer's disease!

Quote from: mike travis on January 19, 2008, 07:41 PM
It was spitting and glowing red hot, and that was before he lit the gas!!! 

That's not a vindaloo. That's lava that is!