What to cook? Vindaloo or Chili

busterb · 12-20-2009, 10:54 AM

I have 2 chuck roast, part of a pork loin that needs cooking.
Chili would be a little easer, but I've not got a lot going today. Football later, so I can smack the TV a few times to get it going. About 40º now so any heat in kitchen will be ok. NO. No snow, just damn leaves knee deep!
So, what say you?

Sundae · 12-20-2009, 11:34 AM

I'm not a great fan of Vindaloo - too hot for me.
If'n you have some yoghurt on the side though, I'll go for it!

Depends what you usually cook.
Chilli has more range IMHO. You can add more/ tweak it more and still call it chilli. But if curry is a rarity, I'd go with that. Ring those changes!

TheMercenary · 12-20-2009, 01:08 PM

Vindaloo is my choice, but that seems like a lot of meat for a single dish of Vindaloo. I like it spicy.

Sundae · 12-20-2009, 01:13 PM

FTR - we've decided Tuesday is curry night.
Dad usually likes it on a Thursday (AND the curry!) but that's Christmas Eve, so his schedule will be all off kilter.

We're being nice to him, so tomorrow is a mini roast of lamb, Cherry-style, and Tues is a lamb Balti (Cherry-style, see a pattern here?)

I've successfully conned Mum into thinking that we are conniving behind Dad's back, because I cook things differently to her and he is surprised into enjoying them. In fact I am conniving behind her back too - if I can connive on my own - because she will be cooking for us on Christmas Day, then everyone else on Boxing Day. At least she'll get two days rest if I stick my oar in.

busterb · 12-20-2009, 02:56 PM

Quote:

Originally Posted by TheMercenary

Vindaloo is my choice, but that seems like a lot of meat for a single dish of Vindaloo. I like it spicy.

Right. Will be used for more than one dish. No place around here does a 'Chili" grind on meat, so I fix it myself.
Yeah I know TMI. BTW. You haven't seen the flappin pot either.
When I was able to work, winter time I made a 5 gal. pot of soup & chili to take in thermos. Samiches don't fly for me when it's cold.

Sundae · 12-20-2009, 03:14 PM

I understood about one word in five there Buster.
But it all sounded good anyway.

zippyt · 12-20-2009, 04:14 PM

Chillie grind Meat is finer than Reg ground beef and there is generally More Fat in it I think.

I like soups and Sandwich when its cold out Buster
But a Wendys Burger Combo With an extra chillie so I can dip my fries will do as well

Trilby · 12-20-2009, 04:53 PM

chili!!!! with skillet cornbread

jinx · 12-20-2009, 05:47 PM

Chili.

I love soup in the winter too Buster. Making it AND eating it. Totally in the mood for spict seafood soup... gotta make that soon.

nowhereman · 12-23-2009, 12:04 PM

Vindaloo for sure ... Jasmine rice, samosas. Great, now I'm hungry.

lumberjim · 12-23-2009, 12:21 PM

Vindaloo?

Vinda- WHO?

Bend a Roo!

Perry Winkle · 12-23-2009, 03:29 PM

How about Cindy Lou Who?

busterb · 12-23-2009, 05:58 PM

Well its Vindoola And damn good!!!!

Clodfobble · 12-23-2009, 06:05 PM

You got a recipe, buster?

busterb · 02-04-2010, 02:16 PM

Yeah. Sorry. From Penzys spice.
This hot and spicy blend comes from Goa, a small state nestled in the middle of the Malabar Coast of India. Though control of Goa was returned to India in 1961, the four and a half centuries of Portuguese rule left many lasting impressions. Pork Vindaloo is a favorite dish of the Catholics, who make up a third of the population of Goa. The Muslims and Hindus of India do not eat pork, preferring Vindaloo lamb, chicken or duck. This blend is hot, but has been toned down for American tastes. Mix 2-5 TB. spice in 2-5 TB. water, set aside. Heat 5 TB. ghee or oil, brown 4 cubed red potatoes. Brown 1½ lb. pork or beef cubes, remove, and then brown 1 large minced onion. Put browned pork back into pot, add Vindaloo paste, 1 Cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes. Add potato, then cook for 30 minutes. For the authentic fiery hot style Vindaloos that are served in the open-air beach front restaurants, add an equal part cayenne pepper. Hand-mixed from: coriander, garlic, cumin, ginger, Korintje cinnamon, crushed brown mustard, cayenne red pepper, jalapeño pepper, cardamom, turmeric, Tellicherry black pepper and cloves. Yep TMI again

12-20-2009, 10:54 AM	#1
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	What to cook? Vindaloo or Chili I have 2 chuck roast, part of a pork loin that needs cooking. Chili would be a little easer, but I've not got a lot going today. Football later, so I can smack the TV a few times to get it going. About 40º now so any heat in kitchen will be ok. NO. No snow, just damn leaves knee deep! So, what say you? __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

12-20-2009, 01:08 PM	#3
TheMercenary “Hypocrisy: prejudice with a halo” Join Date: Mar 2007 Location: Savannah, Georgia Posts: 21,393	Vindaloo is my choice, but that seems like a lot of meat for a single dish of Vindaloo. I like it spicy. __________________ Anyone but the this most fuked up President in History in 2012!

12-20-2009, 04:14 PM	#7
zippyt LONG LIVE KING ZIPPY! per Feetz Join Date: Mar 2003 Location: Arkansas Posts: 7,661	Chillie grind Meat is finer than Reg ground beef and there is generally More Fat in it I think. I like soups and Sandwich when its cold out Buster But a Wendys Burger Combo With an extra chillie so I can dip my fries will do as well __________________ "Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner

12-20-2009, 04:53 PM	#8
Trilby Slattern of the Swail Join Date: Jul 2004 Posts: 15,654	chili!!!! with skillet cornbread __________________ In Barrie's play and novel, the roles of fairies are brief: they are allies to the Lost Boys, the source of fairy dust and ...They are portrayed as dangerous, whimsical and extremely clever but quite hedonistic. "Shall I give you a kiss?" Peter asked and, jerking an acorn button off his coat, solemnly presented it to her. —James Barrie Wimminfolk they be tricksy. - ZenGum

12-20-2009, 05:47 PM	#9
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	Chili. I love soup in the winter too Buster. Making it AND eating it. Totally in the mood for spict seafood soup... gotta make that soon. __________________ Crying won't help you, praying won't do you no good.

12-20-2009, 11:34 AM	#2
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I'm not a great fan of Vindaloo - too hot for me. If'n you have some yoghurt on the side though, I'll go for it! Depends what you usually cook. Chilli has more range IMHO. You can add more/ tweak it more and still call it chilli. But if curry is a rarity, I'd go with that. Ring those changes!

12-20-2009, 01:13 PM	#4
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	FTR - we've decided Tuesday is curry night. Dad usually likes it on a Thursday (AND the curry!) but that's Christmas Eve, so his schedule will be all off kilter. We're being nice to him, so tomorrow is a mini roast of lamb, Cherry-style, and Tues is a lamb Balti (Cherry-style, see a pattern here?) I've successfully conned Mum into thinking that we are conniving behind Dad's back, because I cook things differently to her and he is surprised into enjoying them. In fact I am conniving behind her back too - if I can connive on my own - because she will be cooking for us on Christmas Day, then everyone else on Boxing Day. At least she'll get two days rest if I stick my oar in.

12-20-2009, 03:14 PM	#6
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I understood about one word in five there Buster. But it all sounded good anyway.

12-23-2009, 12:04 PM	#10
nowhereman sliding down the razor blade of life Join Date: Jan 2007 Location: just over the edge Posts: 228	Vindaloo for sure ... Jasmine rice, samosas. Great, now I'm hungry.

12-23-2009, 12:21 PM	#11
lumberjim I can hear my ears Join Date: Oct 2003 Posts: 25,571	Vindaloo? Vinda- WHO? Bend a Roo! __________________ This body holding me reminds me of my own mortality Embrace this moment, remember We are eternal, all this pain is an illusion ~MJKeenan

12-23-2009, 03:29 PM	#12
Perry Winkle Esnohplad Semaj Ton Join Date: Feb 2005 Location: A little south of sanity Posts: 2,259	How about Cindy Lou Who?

12-23-2009, 05:58 PM	#13
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Well its Vindoola And damn good!!!! __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

12-23-2009, 06:05 PM	#14
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	You got a recipe, buster? __________________ My book My other book My spirit animal

02-04-2010, 02:16 PM	#15
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Yeah. Sorry. From Penzys spice. This hot and spicy blend comes from Goa, a small state nestled in the middle of the Malabar Coast of India. Though control of Goa was returned to India in 1961, the four and a half centuries of Portuguese rule left many lasting impressions. Pork Vindaloo is a favorite dish of the Catholics, who make up a third of the population of Goa. The Muslims and Hindus of India do not eat pork, preferring Vindaloo lamb, chicken or duck. This blend is hot, but has been toned down for American tastes. Mix 2-5 TB. spice in 2-5 TB. water, set aside. Heat 5 TB. ghee or oil, brown 4 cubed red potatoes. Brown 1½ lb. pork or beef cubes, remove, and then brown 1 large minced onion. Put browned pork back into pot, add Vindaloo paste, 1 Cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes. Add potato, then cook for 30 minutes. For the authentic fiery hot style Vindaloos that are served in the open-air beach front restaurants, add an equal part cayenne pepper. Hand-mixed from: coriander, garlic, cumin, ginger, Korintje cinnamon, crushed brown mustard, cayenne red pepper, jalapeño pepper, cardamom, turmeric, Tellicherry black pepper and cloves. Yep TMI again __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch. Last edited by busterb; 02-04-2010 at 02:18 PM. Reason: under line

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