Re: [CH] St. Louis => Lamb Vindaloo
Porter Banister (porter9@concentric.net)
Sat, 13 Feb 1999 01:08:09 -0500
Andy Barnhart Wrote:
> When he was done, I ordered it "Vindaloo times two"
>(this seemed to have a nice ring to it). After apparently conferring with
the
>chef, he inquired as to imply, but delicately put, did I really know what I
was
>doing?.
>I bought a take-out quart of Lamb Vindaloo X2. Two days later, I heated
up a
>batch, but put a generous amount of Jim's smoked hab powder in it! Now,
it
>was at real CH level.
I suspect that the Vindaloo X2 that you ordered and enjoyed, wasn't even at
true Vindaloo X1 heat level. An authentic Goan vindaloo would not need any
smoked hab powder to acheive real CH levels. It has to do with the role that
the supporting spices play in that dish. They come together in concert so as
to not allow one's tastebuds any respite from the chiles. The heat just
builds and builds and builds. I don't know quite what is at work there, but
it is a dish I have an enormous amount of respect for as a chilehead. David
Smith - can you add your comment here? I defer to your greater knowledge on
the subject. (and you too, Brent Thompson)
Porter