ForumGarden

That is sooo funny JImbo:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotf:Dl

:yh_rotfl:yh_rotfl:yh_rotfl:yh_rotfl.....love it....very funny

Aargh!

I took a bite from a hot pepper one time years ago. The pepper looked so innocent and yummy..........ouch. Everybody at the table laughed at my watery eyes and gasping for some relief. I've heard that eating bread instead of drinking water can help.

So, Jimbo, I can feel your pain.

Revenge should be sweet for ya, eh?

At fifteen I used to behave like that and I thought it was horrifily childish at the time! Jimbo you should be taken onto the patio and put down[1], you're not safe to let loose on society.





[1] with another large curry, not painlessly. You deserve the second curry.

Hey Jimbo,

Does your tummy feel like this today?

Hi Kinks....just saw ya there:-6

Ive never had curry but I did eat a yellow Jamaican hot pepper once and if there had been a gun in the house I would have shot myself.



Sympathies Jimbo.

jimbo;781845 wrote: and thanks spot i'd rather korma-it suicide than have another curry :(I had a curry last night too, strangely enough. It was one of my infamous 20p curries and there's still two portions left for a late lunch today. It's heavily influenced by the vindaloo concept while still retaining the underlying coconut and mustard seed intention. My eyes were strangely bloodshot this morning and my typing speed is badly affected.

The first time I had really, really hot curry and Mexican food was in California. Both times I felt that my head was going to explode. My friends and I kept drinking water when we had Mexican food and didn't know that would spread the heat around our tongues. FINALLY, a waiter told us to drink milk or have sour cream and that would cool the palate. Ahhh, what a relief.

Alright now Jim...tell us how you're going to get even with your mates..

I love curries and was practically brought up on them as i had an uncle from pakistan, he made the best curries ever:Anytime you went, there was always a pot on the go. He used to make a fish curry, that was really hot, mu hubs was lucky enough to taste it once and he loved it.

You my lad experienced the "bum ring burner" :sneaky:

Never forget me and hubby going for an Indian with another couple. The other bloke ordered a vindaloo and challenged hubby to a curry off so hubby did but he asked the waiter to jazz them up a bit more.

The sweat just dripped off the pair of them as they tried desperately to finish it. bloody hilarious.

He lived on the lav next morning :wah:

spot;781850 wrote: I had a curry last night too, strangely enough. It was one of my infamous 20p curries and there's still two portions left for a late lunch today. It's heavily influenced by the vindaloo concept while still retaining the underlying coconut and mustard seed intention. My eyes were strangely bloodshot this morning and my typing speed is badly affected.


20p curry?? tell us more spot please:-6

Chezzie;781998 wrote: 20p curry?? tell us more spot please:-6


It's a contest I used to have when I was a lad, just got my first job, used to have a bunch round from the office on a Friday night and we'd play bridge through until Saturday lunch. We relied on a curry breakfast to keep us focused. The aim of the curry was to see how good we could get it for the least cost per portion and this ended up with a five gallon brew and significant amounts of beef skirt... there's a proper name for beef skirt in America but it doesn't spring to mind. There, I looked in wikipedia... "It is the cut of choice for making fajitas".

So. Anyway. My current version of this is 20 pence a portion and I made some during the week. It tends to get better after re-heating. It is well good.

spot;782014 wrote: It's a contest I used to have when I was a lad, just got my first job, used to have a bunch round from the office on a Friday night and we'd play bridge through until Saturday lunch. We relied on a curry breakfast to keep us focused. The aim of the curry was to see how good we could get it for the least cost per portion and this ended up with a five gallon brew and significant amounts of beef skirt... there's a proper name for beef skirt in America but it doesn't spring to mind. There, I looked in wikipedia... "It is the cut of choice for making fajitas".

So. Anyway. My current version of this is 20 pence a portion and I made some during the week. It tends to get better after re-heating. It is well good.


I love reading stories like that Spot. Sounds fun times. You post us the recipe, if you stick to one that is.

kazalala;781882 wrote: I love curries and was practically brought up on them as i had an uncle from pakistan, he made the best curries ever:Anytime you went, there was always a pot on the go. He used to make a fish curry, that was really hot, mu hubs was lucky enough to taste it once and he loved it.


Indian :p

what's curry?

Omni_Skittles;782138 wrote: what's curry?


you might know it as Indians,

littlemissgiggle;782140 wrote: you might know it as Indians,uh... still don't know lol

:wah:

here you go

Curry -

is the English description of any of a general variety of spicy dishes, best-known in Indian, Pakistani, Bangladeshi, Sri Lankan, ...

I've never had curry, always wanted to try it though.

Pinky;782307 wrote: Ugh, curry tastes like recycled poo. Glad I live faaaaar away from you this morning, hahaha!


That's cos where you're from, they only eat turnips and carrots...Everything else is too exotic....BWahahahahahahhahaa......

Pinky;782307 wrote: Ugh, curry tastes like recycled poo. Glad I live faaaaar away from you this morning, hahaha!


well i have never eaten recycled poo, so i dont know:-3ewww:wah::wah:

Curry is Lush..........You dont have to have a hot one, jalfrazi or a tikka massala or even a mild korma are all equally as nice.

chicken passanda..

Asda do a chick pea dahl in a tin for like 60-70p and that is well nice :-6

jimbo;782586 wrote: i tell you what spot old buddy i have never heard of a twenty pee curry



but on friday night i definetly had a twenty poo curry


Ewwwwww!!

Chezzie;782846 wrote: Curry is Lush..........You dont have to have a hot one, jalfrazi or a tikka massala or even a mild korma are all equally as nice.



chicken passanda..



Asda do a chick pea dahl in a tin for like 60-70p and that is well nice :-6


Couldn't agree more, I like curries, but not too hot and spicy ones, mild ones I find are a lot more enjoyable, especially in moderation!

Marks and Spencer's bombay potatoes, peshwari naan and onion bahjis - special treat just for me with spiced fruit chutney on the side, yummy.

I love Marks and Spencers curries, they do some really nice ones - a tad expensive, but good quality I find!

Chezzie;782017 wrote: I love reading stories like that Spot. Sounds fun times. You post us the recipe, if you stick to one that is.


Let me have a try at this from memory but bear in mind I'm making this up to a large extent as I go. Student Curry a la spot. It's very like how to make goulash a la spot except it lacks paprika and potatoes and it bites back slightly more. It might serve forty, who knows. You'll need a side dish of course.

I'm assuming there's a stock of spices available. These days I use 300 gram Kohinoor powder packs of turmeric, garam masala, red chillie, coriander, cumin, and seed packs of cumin and mustard. There's some salt and fresh fenugreek around as well, and I'd expect to have a large bag of fresh coriander leaf and some root ginger. The price goes way up if you use smaller packs than those.

This is the medium size curry. I rarely cook the large one.

15" diameter metal cooking pot with lid

4lb onions

1lb shallots

assorted carrots and celery sticks as available but not a lot, this is a beef curry

3 heads of garlic

2lb tomato puree

4 bottles hungarian egri bikaver bulls blood wine

1oz salt

Frying pan

1 pint rough olive oil

12lb beef skirt, cut in half inch slices around 10"x5"

2oz crushed whole black peppercorns

2oz turmeric powder

3oz cumin seeds

2oz red chillie, add a few bits of broken up red chillie if your guests are that way inclined

4oz root ginger, grated yourself today

8oz plain flour

2 pints cold water with one nominal beef cube in it so we can call it stock. The beef cube's optional.

1lb fresh coriander leaf

6oz garam masala



The day before

Dice the vegetables. Small is good especially for the onion and even more especially for the garlic. Just skin the shallots, leave them whole, they're meant to be surprises. Throw it all into the cooking pot. Add the puree and the wine. Drink no more than two glasses yourself just to remind you how amazing egri bikaver is. If you have no health problems with the idea throw in the ounce of salt, I think it improves the curry.

Find a frying pan and keep it oiled, that'll take half your pint of olive oil eventually. Fry the beef slices hard, full heat, a pan full at a time, until each is completely sealed and there's the odd scorch mark visible. Put each fried piece of beef into the cooking pot.

Put the other half pint of olive oil in the pan and make it just smoke.

Add the turmeric cumin chillie and peppercorns to the pan. Stir on a full heat until it's bubbling and there's a smoke haze. Don't overdo this or it'll blacken, but be harsh. Stir in the ginger and the flour in the last few seconds and make sure it's completely absorbed. Add the stock (there's lots of hissing and steam) and tip immediately into the cooking pot. Wash the pan with the last of the stock to get all the flavour transferred. Stir the pot a bit and put the lid on.

Wash the frying pan and work surfaces.

Put the cooking pot over a medium heat and bring it to the boil, stir now and then so nothing sticks. Turn the heat down, stir once each half hour to keep the bottom from drying out, simmer gently for three hours. Turn the heat off.



Before the meal

Bring the curry back to the boil on a low heat, stir now and then so nothing sticks.

While it's slowly heating, in another pot rinse 20lb basmati rice three times, add 25 pints water (adjust this if the rice says different, and the cooking time too!) and a half pound of butter, put the lid on, heat until simmering. As the rice starts to simmer turn the heat off the curry. After ten minutes turn the heat off the rice.

Take the lid off the curry and stir in the loose-shredded coriander leaf and the garam masala. It should be thick but at this point if it isn't you still have to serve it. Part of the stirring is to gently shred the beef a bit so it's not in huge slabs any longer. Serve immediately with the side dish of your choice, chapati if you know how and large bowls of lime pickle, mango chutney and plain greek yoghourt. Any that's left over will be fine the day after. It's not quite 20p a portion curry but the whole meal leaves change from a pound a head.