Yippee....who was the 1000th member. Send them a chilli as a prize  ;D

My cure for hiccups is inhale as much air as possible till lungs nearly burst, then exhale till every bit of air is out and your blue in the face. Do that a few times then with one big enormous INHALE...as much air as humanly possible(lungs definitely ready to burst)....hold it for as long as you can(going dizzy and ready to pass out) then let it all out normally.

Thats it....CURED. :

The looks I get from folk in a restaurant whilst doing all of this is a picture....must think I'm bonkers  ;D

I had a great laugh at that Chilli Prawn, nearly burst a rib, good one.....

Quote from: Chilli Prawn on November 17, 2006, 03:25 PM
He already knows  :  I told him about sometime back, and it is used in one of my recipes I gave him.  Perhaps thats why he is quiet now - he can't get out of the loo ;D ;D ;D

CP

Darth in the loo + Mustard oil = Mustard Gas

Hmm, Interesting Chilli Prawn, maybe its because the recipe dates back to 1964, so I imagine they are using the original ingredients from then. MAYBE THAT'S THE SECRET, because its banned no one uses it and is never talked about.....hence remained a restaurant secret  :

Gosh, we better keep Darth away from this thread in that case.....we don't want to give him any ideas now do we lol  ;D

Darth and mustard oil =  :-X

Hi George,

Unfortunately there is no base sauce....that was the first thing I was looking for in the book 

I understand that the recipe is not what they would use BUT.....Since the book recipe strives to recreate the "restaurant taste" at home, I was hoping that the ingredients they use might create "the taste" and/or "the smell"

I haven't had the chance to try it yet myself and was hoping that since most of you guys have made a decent base sauce......you might see something new or different to add to your base sauces from this recipe that might just solve the quest :

I was interested in the mustard oil and tamarind water parts of the recipe.....what about the fenugreek is it not that that gives the dish that typical indian smell. Like you the garam masala intrigued me too.

"the Bedford incident", "chicken ringstinger", "breathing problems"........ahahaaahaaa  ;D

And Darth......how on earth are you still alive  ;D

You lot are mental......thought it was just me  ;D

OK as promised I took photo's of a few pages from the Shish Mahal cook book. This recipe was derived from the original restaurant vindaloo and condensed to make it easier to cook at home.

As I said....i took photos(sorry for the crudeness) as I don't have a scanner.

I took a few photos of the introduction, a summary of spices and ghee preperation then the last links are the recipe for chicken vindaloo itself.

The purpose here is to see if any of you guys/girls can spot something in this recipe that will make the sought after "taste" and or "smell"

Hope one of you spots something  :

Here it is....(If these picts are to much for some PC's to load, let me know and I will change them to links instead).....

Was wondering what the hottest curry you've scoffed from start to finish??

One of my first creations nearly killed me.

I was ill adviced and in my quest cooked 5 scotch bonnet chilli's (with seeds) and a further 5 green birdeye chilli's with a spoonful of red chilli powder just to compliment and let it simmer for 50 mins.

Because I was so proud of my achievements.....hot.....smelled like curry etc.....i refused to let my brain tell me it was far too HOT and proceeded to scoff the lot to prove how lovely it was.

Needless to say that even after losing 3 stones in body fluids, the worst was still to come.

I ended up lying on the bathroom floor...next to the pan....doubled up with SEVERE stomach pains.......i think my other end was suffering too but the gut pain was so bad I contemplated getting the old stomach pumped  :-X

All done in the name of "curry science" lol

Anyone interested in some curry at my place
Ive learned my lesson.

 

HI GarlicMuncher, Im new to the forum too.

Wonder if we will pile on the weight now we are here with all the recipe's we will be trying  ;D