This is quite true....the flavour of the chili will be maintained provided that they have been processed properly . The texture is the only thing that is compromised .

CC

Quarter pound of saffron - a kings ransom in some circles .

Perhaps I could lend Pat my GPS so that he can find his way to this site .  ;D

CC

For those that love chili , here is a recipe that makes a nice change from traditional chutney .

1 1/2 pounds tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 seeded serrano or jalapeno chilies - minced
1 teaspoon sugar
2 garlic cloves, minced
Salt and pepper to taste
Prepare a day ahead and store in the refrigerator.

Refresh my memory ,  but why in this cuisine  as opposed to all others on the face of the earth will increased oil improve anything ! Fries in one litre of oil or ten still taste the same .

Love the heat on this one , but don't see the association with a vindaloo recipe . A hot tasty dish with  ( interesting addition ) potatoes . The vindaloo recipes here tend to have both a traditional / Portuguese flair . Flavour should be  both in heat and spicing -  one can call it a vindaloo , phall or madras , but if its basically heat it ain't worth a tinkers damn and you can call it what ever you like  . The flavour must be paramount and be the ultimate representation of the dish . Still , I would love to know just what the correlation / discrepancy is between BIR & traditional  on recipes such as vindaloo where ingredients such as vinegar are primary in one but non existent in the other . It appears that by adding or decreasing the heat that you can call virtually call any recipe a phall , a vindaloo or a madras . ( from a BIR perspective ) . There has to be more of a flavour differentiation . There has to more to the equation than base sauce + spice + heat  = whatever dish you like and just adjust the generic amount .

Perhaps the information highway requires a traffic cop to direct the info on the site....are we getting too big ! 

Quote from: Chilli Prawn on October 10, 2006, 01:43 PM
When I worked in London in the 90s there was a very popular BIR dish simply called Chilli Chicken. 

There might well be a " TEX-mex " influence on this taste CP , I shall do some detective work with my chef friends in Texas .

I have used CK's recipe on this one , ....a definite winner - give it a try .

I prefer to use a mandolin ....easy ...safe ...quick !