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  1. #26
    Thailand Expat armstrong's Avatar
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    Quote Originally Posted by cyrille View Post
    That post isn't anywhere near boasting that I'm brilliant at anything

    I must be one of the least boastful posters on this entire forum

  2. #27
    Hangin' Around cyrille's Avatar
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    You think so, really?

    I don't see it.

    I only see one TEFLer playing the 'I'm a bigger financial success than you' card lately, for example, and it's not me or you.

    I can't think of one thing I've boasted about on here.

    I'm a TEFLer and West Brom fan, ffs.

  3. #28
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by cyrille View Post
    That dish would be piss easy to cook from scratch.
    Quote Originally Posted by hallelujah View Post
    All from scratch and all pretty easy
    If you think this is how 'boasting' goes then you're doing it wrong.

  4. #29
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by sabang View Post
    Just fry some onions, add a tin of baked beans, then shake in a generous dose of curry powder- and presto! Goes fine with toast.
    Now this is boasting, i had the leftovers on toast for lunch.
    Damn reasonable it was.

    The Teakdoor Curry Club thread-20210304_134703-jpg

  5. #30
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    Who's got Cyrille all agitated, what a curry on. I'd post up my Chicken VindaBhunaMadrasaloo but i fear the mixing of three jars of out of date pataks curry sauce would see me jailed.

  6. #31
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by cyrille View Post
    It's just embarrassing all round, really.


    10/10 for effort Cyrille, it's only took you 14 years to post a pic of some tomatoes


    Outstanding replies and responses fellow TD curry club members!


    Btw i have never eaten a tinned boiled potato in my life!


    Great pics Hal.

    Curry,
    Curry,
    Curry up the wall,
    If you don't eat your curry,
    You'll end up very small.
    Shalom

  7. #32
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    You've gottta hand it to Teakdoor. I can think of few other forums where a simple curry thread would end up with 7 or 8 actual pictures of a curry and 30 posts of people hurling shit at each other.

  8. #33
    Isle of discombobulation Joe 90's Avatar
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    Indeed, this is TD gold.

    We need some proper boasting!!!!

    Who's ate the hottest curry?

    EATING THE WORLDS HOTTEST CURRIES

    Us British love our Indian food, hot, mild, chicken, lamb or veggie we cannot get enough. Infact we love it so much that In 2001, British Foreign Secretary Robin Cook declared that “Chicken Tikka Massala was a true British national dish. Our adoration for curries and alike that stimulates the senses has been with us for over a 100 years and has remained part of our identity. Some have accused Indian dishes like curries not only of effecting many of our senses but of giving the eater a natural high, others are convinced that curry can be addictive and that our taste buds are sent into a dizzy confusion by such a spicy dishes that we crave the next hit.

    Image source
    A quick poll in the MyDish office uncovered that the majority of us love our curry hot, mild was a limpingly close second, but hot was the clear winner. Could it be that we enjoy the sensation of having our delicate mouth parts burning? most other animals would avoid what is clearly a negative event with a hop, prance and a run in the opposite direction. You wouldn’t see your dog seeking out things that hurt him because he enjoys the sensation, only humans seem to derive pleasure from a painful sensations, a natural defense that is warning us to leave it alone.
    Why some curry burns?
    Curries contain chilli and all chilli peppers contain a chemical called capsaicin and capsaicin is from the vanilloid family of molecules. Now when the capsaicin gets inside your mouth (pretty much like walking into a party and spotting someone you know) it goes straight up to a vanilloid receptor subtype 1. and sits down. The capsaicin binds to the receptor (easy tiger) and when this happens you get the same sensation in your mouth that you would if you drank a red hot cup of water, so even though your tongue is not actually on fire, your brain thinks it is, rather like the pain box in the movie Dune.

    Image source
    Hot Curry Chart Toppers
    Ok so lets look at some of the hottest curries and inspect the types of chillies used, we will count down from number 5.
    In at Number 5
    Madras
    Very red in colour due to lots of chilli powder, Madras is a keen favourite in most Indian establishments in the UK. The origins of Madras are in the Hindu culture which is why the dish can be both purely vegetarian. The dried spices in the dish can be prepared in either ghee or coconut oil and other ingredients such as coconut milk are added after to the sauce.

    • Made from – Combination of fresh chillies (could try Anaheim chillies) and dried Madras chillies, garlic, ginger, Garam masala, tamarind, anise, fresh curry leaves, lemon, paprika & turmeric.
    • Origin – Madras India during British Occupation
    • Variety – Chicken / lamb / beef

    Here is a Chicken Madras recipe on MyDish to have a go at

    Image source
    Holding it’s own at number 4
    Chicken 65
    The Chicken 65 is seen as a very hot snack or entree, the ingredients for the dish can vary but always use chicken, typically it is served with an onion and lemon garnish. The number 65 is reported to be due to the number of days it takes to prepare the marinade and also the amount of chillies used, both of which are entirely false.

    • Made from – Dried hot chilli peppers, ginger, garlic, mustard powder, white vinegar, turmeric, paprika, clove, cinnamon, cardamom, Kashmiri chilli powder & garam masala.
    • Origin – Chennai, India
    • Variety – Originally boneless chicken but has evolved into chicken drumsticks and chicken thighs


    Image source
    An old favourite is in at number 3
    Vindaloo
    Originally a Portuguese dish the name basically means ‘dish of meat’ (carne de vinha d’alhos) and is typically made of a meat marinated in sugar, vinegar, ginger and garlic with red Kashmiri chillies to give it the red colour. Vindaloo is said to have a unique sweet and sour taste due to the mix of ingredients. Traditionally the dish was made with pork, but in the UK chicken is typically used as the meat of choice.

    • Made from – Dried hot chilli peppers, ginger, garlic, mustard powder, sugar, white vinegar
    • Origin – Goa
    • Variety – Pork / Chicken / Lamb / Prawn
    • Here is a Vindaloo option on MyDish to give a try, mix up some of the chillies Pork vindaloo recipe


    Image source
    And a surprize contender has stolen 2nd place
    Tindaloo
    The world of curry is still unclear whether Tinderloo is the hottest but for now it comes in at number 2, many curry eating contests like featuring a curry using Tinderloo that comes with a health warning, encouraging the entrant to eat the dish in its entirety and if they survive they win something they likely do not need. It is safe to assume that as it contains Naga Chillies that Tinderloo is a really hot curry and should not be messed with. The cooks that make competition dishes have to wear gas masks so you can draw your own conclusions.

    • Made from – Habanera / Naga Chilli, Garlic, White vinegar, Pickling spices.
    • Origin – Britain
    • Variety – Lamb / Veggie / Chicken


    Image source
    In at Number one is the planet melting
    Phall
    Phall is the reigning hottest curry in the world champion, it is mostly used for curry eating contests where contestants win a prize and a certificate to say that have eaten the “hottest curry”. It is not by any means a popular curry on most restaurant menus, probably because it is actually too hot to eat and enjoy but is definitely in a league of its own. The chillies it contains are Habanera or Naga Chillies and come just under the Carolina Reaper (the hottest chilli on the planet) which is 2,200,000 heat units on the scoville scale which is the same as pepper spray.
    (The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers or other spicy foods)

    • Made from – Habanera, Scotch bonnet or Naga Chillies both are 2nd and 3rd hottest chillies in the world, fresh ginger, fennel seeds
    • Origin – Britain
    • Variety – Lamb / Chicken

    There is a softer Phall option on MyDish that you might wish to try out first Lamb phall curry recipe

    Image source
    Example ingredients of the hottest ever made with the nickname the Widower sold at the Bindi restaurant in Grantham, Lincs
    The Widower Phall Curry Recipe

    • 20 Infinity Naga Chillies (4 million scovilles)
    • 1 small tsp pure Naga extract (6 million scovilles)
    • 5 scotch bonnets
    • 8 finger chillies
    • 3 tsp extra hot chilli powder
    • Bindi spice mix
    • Chopped onions
    • Salt

    (if you eat this you can suffer from hallucinations, a heart attack, watching Jeremy Kyle so please don’t try it)

  9. #34
    Thailand Expat
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    Really only the Vindaloo is a genuine Indian curry, although that has been adapted in the UK so that its nothing like the real thing. Madras is just a term for a hot curry as traditionally the curries from the south east and south were the hottest.

    Once was all i needed for Phall and like all curry types they vary from curry house to curry house, this was apparently a hot one. Wasn't hugely impressed by the taste when i could focus on it between wiping the sweat off me yud, me nose, hopping up and down making panting noises, drinking 1/2 pint for each mouthful and trying to wave away the waiter who was suggesting i suck on a lemon to get rid of the chilli oil which by the next morning had blistered me lips and they were peeling. The heat re-emerged the following day as these things do and I paid money for it too.

  10. #35
    A Cockless Wonder
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    I found a way to make curry look beautiful after Willy astutely observed recently that there is no way to do such a thing.

    Well if you take a photo of the curry just after you add the cream to the Tandoori paste then it looks a little bit like Jupiter...

    The Teakdoor Curry Club thread-img_20210211_230246-jpg


    That was from my last batch 2 weeks ago

    Vindaloo is a nice orange colour and is my number 1 favourite curry

    The Teakdoor Curry Club thread-img_20210211_233645-jpg


    This was tonight's Korma batch. Have not made a Korma in a while.

    The Teakdoor Curry Club thread-img_20210304_233216-jpg

    Milder and sweeter so I turbo charged it up a little bit with fresh chilli and vinegar but a Korma is not supposed to be spicy so not too much

    The first sloppy serving

    The Teakdoor Curry Club thread-img_20210304_233918-jpg

    Leaving 2 x 1.3Kg tubs of curry and a 1.4Kg bag of leftover cooked brown basmati rice

    Which is another 8 servings altogether

    The Teakdoor Curry Club thread-img_20210305_005247-jpg


    I have read that cooked rice cannot be stored too long so I am conducting my own biological experiment on rice storage with myself as the subject

    I don't eat curry every night so this typically lasts 10 or 11 nights and I have yet to succumb to rice poisoning

    The sauce is too yummy for washing up so I lick it clean

    The Teakdoor Curry Club thread-img_20210305_004832-jpg

  11. #36
    Isle of discombobulation Joe 90's Avatar
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    Nice one Loops, that's the way to do it.

    Always tastes better when it's been left a while.

    Points deducted for using brown basmati rice, tbf i've never tried it.

  12. #37
    Thailand Expat Saint Willy's Avatar
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    I’d be scoffing some naan bread with that instead of rice

  13. #38
    A Cockless Wonder
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    Quote Originally Posted by Joe 90 View Post
    Points deducted for using brown basmati rice
    I just started eating brown Basmati 2 years ago.

    Before that I was a white Basmati man

    Once you get into the more textured and earthy tasting brown you never look back.

    The white tastes a bit anaemic and over-processed after that.

    A bit like going from sugary coke to diet. The sugary stuff tastes not quite right when you try to go back.

  14. #39
    Hangin' Around cyrille's Avatar
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    Puts up an Indian curry eaten with steamed jasmine rice.

    Criticises another poster for favouring brown basmati.

    Dear oh dear oh dear.


  15. #40
    Thailand Expat misskit's Avatar
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    Quote Originally Posted by Looper View Post
    I just started eating brown Basmati 2 years ago.
    I just started eating brown Basmati 2 weeks ago. Love the stuff. Takes forever to cook, though!

  16. #41
    Thailand Expat misskit's Avatar
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    So easy. So nice taste.

    The Teakdoor Curry Club thread-e8555da2-4a93-42ee-afda-aedf79f61465-jpg

    Look, cyrille, the electric outlets disapprove also!
    Attached Thumbnails Attached Thumbnails The Teakdoor Curry Club thread-e8555da2-4a93-42ee-afda-aedf79f61465-jpg  

  17. #42
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by misskit View Post
    Look, cyrille, the electric outlets disapprove also!





    Quote Originally Posted by cyrille View Post
    Criticises another poster for favouring brown basmati.

    Not a criticism, I'm going to buy some brown Basmati rice next time I do a curry and post the pic here.


    My only criticism on this thread is a wonky picture of four tomatoes

    Everyone else can post pics, after 14 years why can't you?

  18. #43
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by TheRealKW View Post
    I’d be scoffing some naan bread with that instead of rice
    Or do as the Indians do and use Chipatis .

  19. #44
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    Quote Originally Posted by Looper View Post
    Vindaloo is a nice orange colour and is my number 1 favourite curry
    So Looper adds a vinegar stroke to his Tikka Masaala and its a Vindaloo. Come on you Brits you can't let the upside down bloke get away with that shite just because he has too much blood in his Yud.

  20. #45
    Isle of discombobulation Joe 90's Avatar
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    "Curry Off"

    A new Teakdoor competition, I like your train of thought.

    This year instead of a "bake off", we'll have a "Curry off"!

    Points for originality, etc then I'll put a poll up.

    Any more input or ideas on the Great TD Curry Club Competition 2021 is appreciated.

    I can use the pics from Hal and Loops as their entries if they want.
    Myself, I'm going to enter another curry soon.
    Last edited by Joe 90; 07-03-2021 at 01:32 AM.

  21. #46
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    ^ has to have a time frame, criteria (i.e ingredients and pictures), and must be of your own making. Clearly Americans are at a disadvantage coz they only do poofy Mehican mini spice so perhaps a handicap for Snub, AO, BB etc but none for MIssKit as i think she's a secret curry ringer.

  22. #47
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by strigils View Post
    has to have a time frame,
    A week tomorrow the poll goes up, that'll give everyone time to post up their curry club entry.

    Rules are you've gotta show your process through a story in pictures including a recipe and commentary.

    Sounds fair enough?

    Curry Off!
    Last edited by Joe 90; 07-03-2021 at 01:57 AM.

  23. #48
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    Quote Originally Posted by TheRealKW View Post
    I thought you were making a curry? Opening a sauce packet is like opening a jar of Prego for Italian cooking

    Not sure about that Willie. Most of the Thais that I know buy their curry paste from the market. A friend of mines wife who lives in Chiang Mai, actually buys her Massaman pastes from down south...A couple of kilos at a time!

  24. #49
    Thailand Expat misskit's Avatar
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    ^ zackly.

  25. #50
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    Quote Originally Posted by misskit View Post
    ^ zackly.
    Your post of the Patak's paste made me think because when I was a kid growing up in England, Patak's was the only Indian spice/sauce in my mum and dad's cupboard if they weren't ordering a takeaway. Still the memories come back as to just how bad it was compared to the real thing, which is never more than 5 minutes away in any British town or city!

    These days though, for the likes of yourself and CCC who need to cook curry from a jar , the choices are much better and even my dad is able to produce a reasonable tasting curry without having to resort to that bloody god-awful Pataks!
    Last edited by hallelujah; 07-03-2021 at 04:03 AM.

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