Speaking of Indian I saw this in on Youtube.........Hilarious.....now back to scheduled programing.

 

That IS hilarious!
I think it's time for a road trip!
It's ALWAYS a good time to go to the 'beach'.

 

A few weeks back I made a batch of curry with two hab's (with seeds) and asked Leona to taste it. She said.....ah...its ok, so I think, she's not impressed, needs another habby. So I add another straight into the pot with seeds. Hottest damn batch of curry I've ever had, tore my stomach up for two days. Indian hot - Hah try it Mikey Hot !

 

I'm told that milk and dairy products help neutralize the capcaicin, or at least dislodge those nasty molecules from the nerve receptors. You might consider chasing the next batch of insanely irradiated Indian with ice cream. (or Pepto)

 

and you all wanted me to try indian food....im starting to think you all are trying to trick me into having some sort of gastrointestinal nightmare

 

Not at all!

There's a major difference between highly spiced (meaning flavorful) and hotly spiced (meaning, well, hot). Indian spices are typically used in complex combinations, and often include both raw and toasted versions of the same spice for incredibly different flavor effects. It's only when we get to the hot extremes (same with any foods) that the potential for discomfort materializes.

 

And we can always reserve a table and sit next to a fire extinguisher.

 

I have yet to attempt mixing up a Mango Lassi, they definately help (sigh of relief face here)

Leona and I like the hot stuff, but like Ed says, it's not all hot, in fact the less heat the more of all those little spices you taste. But then, a good hot spicy batch sure is nice when you have a nasty cold

I've been told the reason behind the spices and peppers is to......well.....kill off the bacteria that may have gotten to the meat, cheese or veggies. India has a unique way of keeping its meat "preserved", luckily for us here in the States, they have rules and regs for this kind of thing

Right now, it looks like I may be able to make it, possibly Leona too - she can take a lunch break and she's just down the road.

Mike

 

+1.
+1. And, it likely evolved over time to overpower the 'aroma' of foodstuffs that were significantly past their usual shelf life back in the days before refrigeration out in the desert. Of course, with goat and yogurt, it might be hard to tell the difference!

 

hmmmm....i think the "wimp" in me is coming out...

this all sounds more scary than anything

goat, yogurt....icky

I am all about the spice part though i think thats the only part thats keeping me interested. (as a person who drank an entire bottle of hot sauce on a dare)

 

You'll have no problem They have chicken, potatoes, cauliflower, rice dishes, lots of different breads. Plenty for the culinary neophyte

 

and ........... will you be able to join us.

 

Yes, I think so

 

Indian food fanatics get together, so far we have 9:

Maxicooper 1
Hypnohealer 1
SpitfireMKI 2
PlayPlay 1
AliceCpr07 1
Ceciliaw 1
GreenCactus 2

 

dont forget the sissy one!!! (me)

but no making fun of me....

and get the fire extinguisher ready, purdy please

 

Updated.

 

I don't know how many of you have seen this, it's showing it's age a little but still quite funny - assuming you understand English culture and Indian food...

 

 

Count me in too. I have not had much Indian cuisine, so it will be fun to try something new.

 

Awesome.
Updated.

(would you like to join the picnic this Sunday as well?)

 

Dave and I are in for this too!

It's also World Wide Knit in Public Day. So, bring your knitting.

 

Awesome.

 

One of my favorite dishes.

Dhaba Chicken .....

Ingredents: 1 chicken-cut into pieces, washed and wiped3/4 cup oil 1/2 tsp cumin seeds2 bay leaves2 dried red chilly 1 tsp garam masala1 cup onion-chopped1 tbsp ginger garlic paste1 tbsp chopped coriander 1 tsp turmeric powder1 tbsp coriander powder1 tsp red chilly powdersalt-to taste

Method: Wash the chicken thoroughly. Heat oil and add cumin, bay leaves, and dried red chilly. When the cumin begins to splutter, add garam masala, onion and saut?or sometime over medium flame till onions are a little soft.Add ginger garlic paste, powdered masalas, chicken, salt and saut?ver high heat till chicken is opaque. Lower the flame to low and stir fry till tender and fat separates. Add water to the consistency of the gravy you want and cook some more. Garnish with chopped coriander. Serve hot garnished with the coriander.

 

Being an Indian, I can point you out to a very good Indian restaurant in Georgetown. This place serves very light Indian fare, and I can testify that it just tastes like my mother's cooking.

Amma's Indian Vegetarian Kitchen

Neighborhood: Georgetown
3291 M St., NW
(between N 33rd St & N Eton Ct)
Washington, DC 20007 (202) 625-6625

They serve Indian snacks at very reasonable prices. You can specify the amount of SPICINESS. I was there when we were visiting DC about a year back and can testify that it is good.

 

Awesome.

Thank you so much for the suggestion. Please let us know when it will be your next trip down here. We can arrange a get together.