Look at this poor slob. I mean he ate Indian food every day of his life. Would you want to look like that? Seriously?
Com'on you know you want a bowl of pasta. Some Oso Buco. Chicken fajita's with black beans and rice on the side? Maybe a Spinach pie with a gyro? How about some hot and sour soup and a couple of egg rolls?
You don't want to turn out like this dude do you?
27 comments:
The currie powder was too hot. Accidents happen, and after 5 days of projectal vomiting these things happen.
मुर्ग़ टिक्का
What is that, El Pollo?
Indian food can be pretty good! I like chicken biryani - not sure if that's how it's spelled, but it's delish. And it won't make you skinny, that's for sure!
Projectile vomiting? Having had some experience with Indian food I'd say his problem might be chronic diarrhea.
I want all that stuff and Indian too!
We pretty regularly make Indian dishes such as tandoori chicken, aloo ghobi, cholie and of course--South Indian curries.
There is little chance of us becoming thin, but we also make a lot of Italian, Mexican, Middle Eastern and American foods too.
Trooper, I think you would be much more understanding of Indian food, considering it's what all those curvy Bollywood starlets consume.
Titus has pinched loaves that weigh more than that dude.
It's bathing suit season, and I could do with a little more gaunt these days. So you think I should try the curry?
I love naan.
Chicken tandoori.
Lamb vindaloo.
Mmmmmm.
Well first I need to buy new curry. I think the jar I have in my spice rack is 20 years old. I used a teaspoon of it in a leftover turkey casserole recipe from my Betty Crocker Cookbook. The reason I remember the exact recipe is because I thought I was being adventuresome at the time.
I think Indian and Mexican food are kind of similar. They both use lots of rice, beans, and cilantro. Mexicans use sour cream and salsas, while Indians use yogurt and chutneys. And they both like a lot of heat in their foods.
आप भारतीय भोजन करने के लिए अनुचित. भारतीय खाना अच्छा है.
Jason,
That Mexican/Indian thing is something I have noticed too. The main difference in terms of raw materials is corn--Indians hardly use it at all.
The main difference in terms of raw materials is corn--Indians hardly use it at all.
And for good reason: corn is not indigenous to the "old world".
Most peasant foods that we all enjoy has a lot of common elements. And make no mistake it is the common peasant food: the pasta, the burrito, the stir fryed dishes are the ones you really like not the hoity toity ones. The common denominator in my book is a cheap cut of meat or even meat that has turned and lots of spice. That's what the spice if really for, to disquise the fact that the meat has kinda turned. And a lot of a vegtable filler, pasta or rice or beans or bean sprouts or something cheap.
When you get a top quality piece of meat or fish, all it needs is maybe a little lemon or oil. The flavor is there and it is great. When you load on the spice then you are dealing with the peoples food stuffs.
I have a lot of trouble cooking for the wife these days as she has to avoid carbs and sugars. So the easy days of making pasta or rice dishes are gone. I have to do a lot of creative things with salad and other veggies and avoid carbs at all costs.
Stir frys work really well. I have a whole collection of condiments and mustards and vinegars and spices that I use to make stuff different and tasty. Also I include a lot of olives and sun dried tomatoes and cheese, oh man lots of different cheeses. It is really keeping me on my toes.
I have always had a lot of ingrediants though. In our old apartment we had a fire and the insurance adjuster came to evaluate. Do you know they pay you for the contents of you refridgerator. I estimated about $600 and the guy said no way he had to see everything. I had twelve kinds of mustard and eleven kinds of vinegar.
He paid up without protest.
I'd be interested in some of those tricks you learned, Troop. I am trying to do without sugar and carbs myself right now. The hard part during bbq season is that any sauce off the shelf has sugar in it, which is of course one reason why they taste so darn good.
You have to go the savory route Penny. A great marinade is the Argentine way. Get some parsley and garlic and chop it up in your food processor. Then add some white wine vinegar and a generous helping of red pepper flakes. This is a delicious Chimichurri sauce that will really spice up a flank steak or skirt steak. You can marinate and put some on the table to pour on afterward if you really dig it.
Serve over a salad. In the salad I always add black olives, red onion, sun dried tomatoes and chunks of cheese. Feta, hard provolone or best of all riccotta salada would do the trick. Crack open a bottle of sangiovese and a cold bottle of pellagrino and you have a typical dinner at Trooper Yorks house.
For ribs I would use a dry rub which you can make yourself. You can just cut down the sugar content if any or maybe use Splenda which is actually a good alternative. Bobby Flay's cookbooks general have some good rubs in the barbeque sections.
Of course I always go old school and just use lemon and butter and salt and pepper and maybe some parsley on most of the meats I prepare for the wife. Lot's of fats but minimal sugars.
Hot chicken vindaloo curry. It's like a bad relationship with really great sex. You know it'll burn you, that the sweat will pour off of your scalp, but you need to have it.
___________
Trooper - be careful of the dry rubs.
And for good reason: corn is not indigenous to the "old world".
This is true, but potato and tomato are also from the New World, but Indian cooking is uses them in abundance.
We did the low carb thing a few years back. Cabbage and cauliflower are your friends on that diet. You can substitute cabbage leaves for lasagna noodles that satisfies your Italian cravings. Plus, spaghetti sauce over cauliflower works well.
The essence of low carb dieting is you can't eat white food. Just about anything else is okay.
I don't know if one needs to go "low carb", but yeah, dropping out the white flour, white sugar (and corn syrup), white potatoes, and all the other empty calories is probably a good idea for everyone.
Tragically.
This is true, but potato and tomato are also from the New World, but Indian cooking is uses them in abundance.
I'm wondering if the difference isn't due to the Portuguese, who colonized S. America and spread trade around the world. Maize was more of Central American crop? Or maybe the Indians just don't like corn. I know the French don't like it & think it's fit only for swine.
I will try that chimichura sauce. Have never tried it. Windbag, I love cabbage and your idea on how to use it is a great one. Thanks you two.
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