OT: The great 2018 sports board ruby survey
Nov 18, 2018 15:46:06 GMT
Carl LaFong, Aj_June, and 1 more like this
Post by eggwhiteomelette on Nov 18, 2018 15:46:06 GMT
Now where's the dopiaza or samber, they tend to be my go-to (on occasion, if the outlet is good enough I'll even have a korma - a well made korma can be sublime, although the dick-swingers won't be impressed)? Give me something teeming with onions or lentils, high on both spice and flavour. Vindaloos and phalls are for the over-compensating, if you ask me. I love spicy (and I subscribe to the notion that capsicum is an addictive substance) but I'm also a grown-up.
I adore curry. Jack, here's a recipe I found years ago and its quite simply my favourite food ever. I say that without reservation. And it's vegan, by sheer coincidence. I've made it at least as many times as my next ten or so favourite dishes combined.
With regards UK vs Australia I was going to say that our colonial history has obviously enriched our palate enormously, along with the immigrant population in sufficient numbers to make the availability of the 'right' ingredients cheap and plentiful. That said, in my experience it's not blanket UK-wide. Now I'm going to come across as a bit racist, so be it. In the shittier parts of provincial Britain (AJ unwittingly made the point with his 'Leicester and Birmingham' observation) the curry can be simply exceptional. Elsewhere, not so much, and frankly playing decades worth of catch up. I was born and raised in Oldham, important in the industrial revolution and nothing since (apart from a weirdly disproportionate number of Coronation Street actors and Brian Cox), a significant number of Pakistani and Bangladeshi enclaves, host of the barely-remembered yet terrifying race-riots of 2001, generally a shit-hole... and the curry there is just amazing.
Likewise if you go just a few miles down the road to Rusholme in Manchester you go to the famous (?) "Curry Mile" on the Stockport Road and it's like the Vegas Strip (except not, but, you know) with illuminated curry houses jostling for attention. And the competition makes for enormously high quality curry. Step a matter of twenty feet off the Stockport Road up any of the myriad residential side streets and you're in Karachi.
Anyway, chickpeas are always the answer in a curry.
What was the question again?
I adore curry. Jack, here's a recipe I found years ago and its quite simply my favourite food ever. I say that without reservation. And it's vegan, by sheer coincidence. I've made it at least as many times as my next ten or so favourite dishes combined.
With regards UK vs Australia I was going to say that our colonial history has obviously enriched our palate enormously, along with the immigrant population in sufficient numbers to make the availability of the 'right' ingredients cheap and plentiful. That said, in my experience it's not blanket UK-wide. Now I'm going to come across as a bit racist, so be it. In the shittier parts of provincial Britain (AJ unwittingly made the point with his 'Leicester and Birmingham' observation) the curry can be simply exceptional. Elsewhere, not so much, and frankly playing decades worth of catch up. I was born and raised in Oldham, important in the industrial revolution and nothing since (apart from a weirdly disproportionate number of Coronation Street actors and Brian Cox), a significant number of Pakistani and Bangladeshi enclaves, host of the barely-remembered yet terrifying race-riots of 2001, generally a shit-hole... and the curry there is just amazing.
Likewise if you go just a few miles down the road to Rusholme in Manchester you go to the famous (?) "Curry Mile" on the Stockport Road and it's like the Vegas Strip (except not, but, you know) with illuminated curry houses jostling for attention. And the competition makes for enormously high quality curry. Step a matter of twenty feet off the Stockport Road up any of the myriad residential side streets and you're in Karachi.
Anyway, chickpeas are always the answer in a curry.
What was the question again?