Text 24478, 122 rader
Skriven 2015-03-02 10:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: spicy or not 296
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 NB> Sounds tasty to me...  :)  I often liberally sprinkle cayenne atop
 NB> certain otherwise bland-ish meals, like Marie Callenders chicken
 NB> broccoli fettucini... 

What are you doing buying that kind of stuff?

 NB> I've had the kimchi in varying heats over the years... the kimchee
 NB> pork stir fry had quite a lot of the red pepper... probably less than
 NB> your curry, but possibly not substantially less... Mr. Yang's Korean
 NB> cook had a liberal hand with the pepper when called for.. :)

I'd like to try that just to see.

 NB> The language as she is spoke... (G)  like driveway and parkway...  :)

Parkway I can explain. It has nothing to do with parking
but rather parks with trees and grass and such.

==
 ML> At one point I was cautious enough to have trained myself to
 ML> hold my breath for maybe two minutes of full activity. Just tried
 ML> that now and barely got it up 45 seconds, so I'm out of practice.
 NB> That sort of thing one does have to keep doing to keep in practice...
 NB> general health and fitness plays into it, too... :)

True enough, but the boy scout motto applies well here.

 ML> Lilli actually got to remove the exit door and throw it out, as she
 ML> was in the exit row window seat.
 NB> I suspect that's not something that someone that isn't to lift more
 NB> than 15-20 pounds would be able to do...  :)  But it actually sounds
 NB> almost like a fun thing to be able to do...  ;)

Fun and useful. Lilli did this so smoothly that the
trainer basically accused her of having done it before.

 NB> Sounds like an enjoyable concert overall...  But I can appreciate the
 NB> difference between performing and being able to listen to music.. :)
 NB> Did you go with Rosemary...?
 
Rosemary wasn't feeling great, so I used her ticket.

 NB> Ah.  That's the sort of abstraction that had Richard decide that the
 NB> frozen dinners would do just fine in the oven at a lower temp, so that
 NB> if he forgot all about it until much later, it would still be edible.

I suppose. Depends on how much one values browning,
minimizing the growth of pathogens, and so on.

 ML> Harking back to our previous discussion, a quick calculation
 ML> gives this recipe about a 500 S.U. rating overall -
 ML> Phall the hottest curry of all
 ML> Categories: Indianish, main
 ML> Pat Chapman, Curry Club via food.com (a Scripps product)
 NB> So, is that an official estimation of hottest, or just the
 NB> recipe-maker's...?  It didn't look all that hot to me... although the
 NB> chilies probably would notch it up some..  :)

My estimation.

As far as the hotness and Mr. Chapman, his recipes tend to be
a little monochromatic, and the heat level is more often than
not scandalously low. Typical comment is "Pat Chapman's recipes
are like curries my 80 year old mum makes." Though his phall
recipe seems just a hair tame for "hottest curry of all," it's
close to an order of magnitude higher in heat than most of his
other recipes.

This one appears a bit hotter but still far from near-fatal.

Lamb Phall
Categories: Indianish, hot, main
Yield: Serves 4

2 Tb vegetables oil
2 lb lamb stew meat
1 md onion, finely chopped (about 1 c)
1 in ginger finely grated
10 md cloves garlic, finely chopped (about 3 Tb)
1/2 ts cumin
3 ts curry powder
1 ts garam masala
1/2 ts turmeric
1 ts cayenne
1 ts red chili flakes
10 dried bird chilies
1 scotch bonnet (or other very hot chili)
- quartered with seeds removed
28 oz cn diced tomatoes
1 c low-sodium chicken broth
Kosher salt and freshly ground black pepper
Handful fresh cilantro leaves and tender stems

Heat vegetable oil in a large Dutch oven over high heat
until shimmering. Add half of lamb and cook until well
browned on all sides, about 8 min, reducing heat if oil
starts to smoke heavily. Transfer to a large plate.
Repeat with second batch of lamb.

Reduce heat to medium-high and add onion. Cook, scraping
bits of lamb off the bottom of the pan, until onions are
translucent, about 4 min. Add ginger and garlic and cook
until fragrant, about 3 min. Add cumin, curry powder,
garam masala, turmeric, and cayenne, and cook, stirring,
until spices are very fragrant and start to take on a
nutty aroma, about 4 min.

Add chili flakes, dried bird chilies, and scotch bonnet
and stir to combine. Return lamb to pot and stir until
lamb is coated with spice mixture. Pour diced tomatoes
and chicken stock over lamb and bring to a simmer.
Reduce heat to low and simmer until lamb is fully
cooked and tender, about 1 hour.

When lamb is tender and sauce is reduced, season to
taste with salt and pepper. Serve with cilantro and
steamed rice.

Sydney Oland on seriouseats.com
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