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All Rise and greet the Queen Mae, Happy Birthday To You Maecuff

By Michael Jay ·
Tags: Off Topic
another year comes around, hope they just keep getting better.

Happy Birthday to you.

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You're kidding!

by CharlieSpencer In reply to According to my HP calend ...

My wife told me yesterday she's planning on making chili today. Hers would take the refractory coating off an antimatter combustion chamber.

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I had some like that once

by santeewelding In reply to You're kidding!

Only, it was antimatter combustion itself.

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You're all wusses

by neilb@uk In reply to I had some like that once

I am the proud owner of a large packet of crushed dried Naga Jolokia chillies. Curries made with this can only be contained in a magnetic torus as it will vaporise any substance that it touches.

I have a small Tokamak in my kitchen for when I want to make a proper Chicken Phal.

:)

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Wuss, eh?

by jck In reply to I had some like that once

Next time you're across, I'll pull out my bottle of hot sauce.

It actually has a skull and crossbones on the bottle because of the potency.

BTW, is that joffree (sp?) or vindaloo (sp?) or another curry?

Yes, I am still waiting to have curry there...where I can have it made proper. :)

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John, a Phal is a curry with lots of chilli powder

by neilb@uk In reply to I had some like that once

It contains fresh chillies but most of the heat is chilli powder. The sauce should be brick red, thick, smooth and very, very hot. It's generally the hottest curry on any restaurant's menu and if you don't raise a real sweat then it hasn't been made right.

Vindaloo is mother's milk compared to a good phal.

:)

I believe that the literal translation is "mouth-scalding gristle for macho foreign idiots".

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hehehe

by jck In reply to I had some like that once

Hm.

That sauce I have is about dark red as it gets without being brown. And, it's horribly hot. 3 drops in a gallon of beans made it too hot for me to eat. I thought I could handle it. Big mistake. No wonder the instructions said 1 drop per gallon. :^0

Now, neilb...you have me dying to try curry...but, I will hold fast. I am determined to have it for the first time in England where I can have proper made curry.

I waited to have proper fish and chips til I was in Ireland, and my God was it fantastic. And, I had some in Birmingham too and it was equally as good.

Plus, the Chinese take-away is better over there. Less greasy.

And the drink is better too. :)

I need to get over there ASAP. I'm in need of some good food and drink again. Been 4 years

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John: If you get to London,I will take you to Brick Lane

by neilb@uk In reply to I had some like that once

It's the curry capital of the UK. More than thirty restaurants.

Neil :)

I have a sauce called Dragons Blood, made from Naga Jolokia chillies. I tried some, no more than a tiny drop on a piece of cracker, and it hurt for twenty minutes. There is a sauce called Dragon Slayer but I don't have the nuts to try it.

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Going to England just for Curry

by JamesRL In reply to I had some like that once

Surely you know there are other places....

My city has 150,000 people who are first or second generation immigrants from the Indian Subcontinent. There is a wide variety, Nepalese, Madras etc.

Before Oz chimes in, I've had good Indian in Vancouver (Saffron in Burnaby).

I ate Indian food a few times before I was taught to appreciate by my father in law. He was in the British Army in the early 50s and was taught by officers who had served in India.

James

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James: India seems the obvious place

by neilb@uk In reply to I had some like that once

or Bangladesh or Pakistan. Or, as you say, Nepal.

Goa's good, they say.

:)

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Goan is more difficult to find

by JamesRL In reply to I had some like that once

Though I know several people in Toronto that were either born in Goa, or whose parents were born there, their cuisine is less easy to find here. We predominately have people immigrated from Pakistan, the Punjab, or Sri Lanka. My uncle spent a month in Goa and enjoyed the cuisine.

I'm lucky to have an Indian grocery store near me where the owners make their own samosas. They are much hotter than any mass produced variety. And they are inexpensive, half dozen for less than a loaf of bread, including Tamarind sauce.

The Nepalese place I go to doesn't advertise it as Nepalese, I happened to meet someone immigrated from Nepal, and his relatives owned the place.

I'm not a fan of Vindaloo and hotter, I like to taste all the ingredients in my food. :)

I'm waiting to do a survey of Hakka restaurants, the Hakka are ethnic Chinese who migrated to India. I love my Singapore noodles (curried vermicelli) so I imagine some similarities.

James

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