Can I introduce you please To a lump of Cheddar Cheese

 

1. Needs bagpipes. And I’m thinking Cheddar cheese omelets for breakfast.

   Less than one guess as to what I’m cooking for dinner.

   Not ‘bubble and squeak’? Didn’t think so.

   Posted by Christopher       09/23/2011  at  10:14 PM  



2. I like this so much I used WireTapPro to make an mp3 of it. For those that don’t want to bother with YouTube.

   Right click on this link and Save to your hard drive.

   Posted by Christopher       09/23/2011  at  10:44 PM  



3. Vindaloo is an Indian curry dish from the region of Goa. It is popular globally in its Anglo-Indian form as a staple of curry house menus, often renowned as a particularly spicy dish, though it is not necessarily always the hottest available. The name Vindaloo is derived from the Portuguese dish “Carne de Vinha d’Alhos”, which is a dish of meat, usually pork, with wine and garlic.[1] The dish was originally modified in Mumbai[citation needed] by the substitution of vinegar for the wine, and the addition of red Kashmir chillies (not as spicy but abundant in colour). The dish evolved into the vindaloo curry dish in Goa, with the addition of plentiful amounts of traditional spice and using palm vinegar instead of red wine.[2] Alternate terms are vindalho or vindallo. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word आलू “aloo” means “potato” in Hindi.[3]

   Source: Wikipedia

   Of course, we all like vindaloo! Beats ‘bubble and squeak’!

   But, yesterday’s vindaloo is today’s ‘bubble and squeak’ isn’t it?

   Posted by Christopher       09/23/2011  at  10:51 PM  



4. Bubble and squeak.

   That’s the sounds my lower digestive track makes about 6-hours after eating a nice curry.

   It also signals it’s time for all those within 20 feet to don their gasmasks.

   Posted by New Jersey Yankee       09/24/2011  at  06:37 AM  



5. TMI !!!

   Posted by Drew458       09/24/2011  at  09:02 AM  



6. I generally follow Titli’s recipe, but since Indian peppers aren’t available here I substitute in 2 or 3 green spicy peppers. Using Jalapenos or Serranos makes for a razor sharp heat the first night, use Cubanelles or Poblanos for a softer warm taste. And since I have no idea what her “extra hot chili powder” is, I use Cayenne. I double all the ingredients except for the Cayenne, which I halve so that others can enjoy the dish too. I have found that - I use good strong fresh spices from Penzsey’s - a bit less cinnamon is called for. There is no real need to marinate the meat (I use about 6 full sized chicken breasts), and I add one large can of crushed tomato puree when fresh aren’t available, and 12oz of chicken broth instead of water. This gives me enough liquid so that I can then toss in a big double handful of frozen chopped okra and a cup or more of frozen mixed veg, then let things simmer for about an hour so that it all cooks down. Oh, and no potatoes. It’s a big dish; served over rice this will feed at least 8, maybe 10 people. So I have Vindaloo for several days.

   Done this way with mild green peppers it really isn’t hot at all, but if you sprinkle even half of an 1/8 tsp of Cayenne on your own serving it will be plenty hot. Using double the amount of spices makes for a really rich flavor, no matter how much veg you add or how long it stews.

   Posted by Drew458       09/24/2011  at  09:16 AM  



7. No Drew. After a nice curry I’m not as dangerous or a melt-down threat as TMI (Three Mile Island).

   Posted by New Jersey Yankee       09/24/2011  at  10:38 AM  

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