Ok for 8 year old to have chicken vindaloo?

dirtychinchilla said:
What, at home??
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Haha I meant when they went out. I work with many contractors from India who have taken me out to a few of their favourite places and been extremely impressed with the food.
Angilion said:
That's very silly racism.

Since "curry" is an English word, the British versions are the "true curries" if you care about some idea of correctness in recipes. Which is silly. If it's edible and some people like it to eat it, the recipe is correct. Authenticity is only relevant to specific named recipes with specific ingredients in specific propoprtions and cooking methods. Even then, anything else that's edible and wrongly named is inauthentic, not fake. "Fake curries" would be models made out of plastic or somesuch thing.

Some people put mayonnaise on chips. That's obviously FAKE FOOD! because it's a recent thing and not part of British chips. Salt and vinegar are "real". Cheese is arguably "real". Anything else is definitely "fake".

But why stop there, anyway? Hominids were putting water and ingredients in a container and cooking them by heating the mixture before homo sapiens even existed, therefore anything homo sapiens cook that way is FAKE! homo erectus cuisine. Every soup, every stew...it's all FAKE! Also, it's cultural appropriation. Blah blah blah.
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No racism was intended, just in jest :) that was a poke at the chilli reference.

The comment on the food was regarding the default sauces poured on to pre cooked meat at the majority of places that serve korma, vindaloo etc. It is so far from the standard way of cooking Indian food in taste, texture and experience. Your analysis is humorous but beyond exaggeration.
Mark A said:
Why would we want a genuine Indian curry when BIR curries are far superior? You can keep your curried goat, i'll stick with my Chicken Pathia and garlic naan thanks.
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Hahaha stop it, you!

Stolly said:
I don’t know what our little snob classes as a “real” Indian restaurant but I’ve eaten in restaurants in India for nearly 20 years and the quality is just as variable as anywhere.
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I was referring to the dishes, there is a world of flavour out there to be enjoyed.


I love food, I love Indian food (being indian), I love cooking, I love trying new restaurants - the default sauced up meat in most standard places is simply a waste of a meal out / take away.
 
By chance, today's video on a superficial science Youtube channel I watch is on spices and why humans generally like them. All spices, not just "hot" ones. One practical reason is that many of them are bactericidal, fungicidal, deter insects or some combination of those things. Which, of course, is why the plants evolved to produce those chemicals. People in the past wouldn't have known why it happened, but they could have observed that food mixed with spices remained safe to eat for longer and was less likely to cause food poisoning. That mattered a lot before modern food preservation and transportation.
 
Angilion said:
From where do you think I copied and pasted it from? I watched a video - if I pasted that it would still be a video, not a transcript (which would have been much longer anyway).
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I'm not sure, it just looks like that, source? :)

As for the OP my kids love hot BIR curries. Although, it's a treat like once a week, if that.
 
Wizzfizz said:
I'm not sure, it just looks like that, source? :)
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The video is this one:


As far as I know there isn't a transcript. If there was, it would be several pages. The description on Youtube (which I hadn't read until just now - it doesn't appear unless you click the "show more" button) is a couple of sentences of babble.

I'm sure you can see the difference between that description:

People who live near the equator use more spices per recipe than people who live far from the equator. But that isn't for the reason you think. Spices and other plant ingredients have special powers that make them a truly magical superfood!
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and the summary I wrote:

By chance, today's video on a superficial science Youtube channel I watch is on spices and why humans generally like them. All spices, not just "hot" ones. One practical reason is that many of them are bactericidal, fungicidal, deter insects or some combination of those things. Which, of course, is why the plants evolved to produce those chemicals. People in the past wouldn't have known why it happened, but they could have observed that food mixed with spices remained safe to eat for longer and was less likely to cause food poisoning. That mattered a lot before modern food preservation and transportation.
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I would like to know why you think I am incapable of writing a very brief summary. I would also like to know why you claimed without any evidence at all that I had copy-pasted it. Do you think that this is the middle ages and writing is a rare skill?

I am a bit tired of people claiming without any evidence at all that I am copy-pasting things because I'm able to write more than half a sentence of semiliterate scrawling. The character limit of Twitter is not the equivalent of the speed of light for English - it is possible to exceed it.

In other words, try to find the integrity to refrain from accusing people unless you have some evidence or at least a vague hint of a reason. It's the right thing to do.
 
pioneer2000 said:
Is this a joke thread?

They're 8 years old. You don't allow them options that you deem unsuitable for them. Fullstop.

It's not a debate with a child FFS.
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If you go to a restaurant do you not ask what they would like? I find it very odd that you seem to be against debating anything with a child.

I tell my kids what to do, but at the same time, if my 6 year old daughter things something different then she's encouraged to articulate that and we discuss it, maybe we compromise, maybe she just has to do as she's told.
 
Nothing wrong with a decent Vindaloo, just as much flavour as anything else, I always have chicken tikka vindaloo. Admittedly it's a bit bland from a lot of places but it's lovely if done correctly. Good ones always tend to be orange/brown rather than red & you can taste a hint of Lemon.

The local place does something similar called a Naga Chicken, it's got fresh chilli's in it rather than just powder & has a ghost chilli in there aswell, i could eat that every day if it wasn't for the fact my colleagues complain that I stink of Garlic the following day.
 
NVP said:
#whitepeople


Go to a real Indian restaurant instead of ordering these fake curries.
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Why would we when India imports curry from the UK? :D:D:D

Angilion said:
By chance, today's video on a superficial science Youtube channel I watch is on spices and why humans generally like them. All spices, not just "hot" ones. One practical reason is that many of them are bactericidal, fungicidal, deter insects or some combination of those things. Which, of course, is why the plants evolved to produce those chemicals. People in the past wouldn't have known why it happened, but they could have observed that food mixed with spices remained safe to eat for longer and was less likely to cause food poisoning. That mattered a lot before modern food preservation and transportation.
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But we also eat a lot of plants for thier "flavour" when that flavour was developed by the plant to stop things eating them.

We're just weirdos
 
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I would have just explained to the takeaway/restaurant that my 8 year old wanted to try a Vindaloo and got them to put a little bit in a pot. I'm sure they would oblige when you're ordering various meals for everyone.

I'd probably ask them to put the hottest thing they can make in a pot too just to demonstrate that you can get hotter than a Vindaloo.
 
kinobestew123 said:
I would have just explained to the takeaway/restaurant that my 8 year old wanted to try a Vindaloo and got them to put a little bit in a pot. I'm sure they would oblige when you're ordering various meals for everyone.

I'd probably ask them to put the hottest thing they can make in a pot too just to demonstrate that you can get hotter than a Vindaloo.
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i remember 1 guy who used to always order vindaloo. he came in one day saying he wanted it hotter. as hot as possible.

bare in mind for our vindaloo there was like 2 tablespoons of freshly grinded green chillies and 2 tablespoons of red chilli powder.

so i told the chef this guy wants the hottest thing you can make. he proceeds to put 3 karshis (massive mixing spoons) full of red chilli powder into the frying pan, 1 of these would be equivalent to maybe 5 tablespoons so 15 tablespoons in total. followed by a tiny bit of base curry sauce and water to dilute the chilli powder down. he cooked it for a bit with chicken in it and then at the end squeezed some lemon on top. no fresh chillies used. the guy went back to ordering vindaloo after that. must have been a sore one. it was basically chilli powder soup.

i asked the chef what should i tell him it's called. he laughingly said "jer" (poison when translated to english). i said good one. i wonder if he has went to any other restaurants and asked for "jer".
 
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