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A Blast of Vindaloo

I love Indian food. India is the spice-patch of the world, producing 86% of the spices consumed globally! That’s over 1.6 million metric tons of tasty goodness.

Indian food has a reputation here for heat. Hot curries, dishes containing dried and fresh chiles, and other zesty tongue-tinglers. It doesn’t have to be that way, of course, but with so many choices for flavor, dishes there can be a lot more stimulating that the typical Norte Americano’s palate is wired for.

Of course, when the dishes turn off hot, they can get Really Hot. Like a sidewalk in Austin in August. Or like a race car exhaust at Bristol Speedway. And I found a vindaloo that fits that description:

Hot Pork Vindaloo

Of course, you can moderate the heat in this one the usual ways. But why would you want to do that? Mess with a good thing too much and the universe might end…

Enjoy the Heat!

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