What to cook? Vindaloo or Chili
 

I have 2 chuck roast, part of a pork loin that needs cooking.
Chili would be a little easer, but I've not got a lot going today. Football later, so I can smack the TV a few times to get it going. About 40º now so any heat in kitchen will be ok. NO. No snow, just damn leaves knee deep!
So, what say you? :tinfoil:

I'm not a great fan of Vindaloo - too hot for me.
If'n you have some yoghurt on the side though, I'll go for it!

Depends what you usually cook.
Chilli has more range IMHO. You can add more/ tweak it more and still call it chilli. But if curry is a rarity, I'd go with that. Ring those changes!

Vindaloo is my choice, but that seems like a lot of meat for a single dish of Vindaloo. I like it spicy.

FTR - we've decided Tuesday is curry night.
Dad usually likes it on a Thursday (AND the curry!) but that's Christmas Eve, so his schedule will be all off kilter.

We're being nice to him, so tomorrow is a mini roast of lamb, Cherry-style, and Tues is a lamb Balti (Cherry-style, see a pattern here?)

I've successfully conned Mum into thinking that we are conniving behind Dad's back, because I cook things differently to her and he is surprised into enjoying them. In fact I am conniving behind her back too - if I can connive on my own - because she will be cooking for us on Christmas Day, then everyone else on Boxing Day. At least she'll get two days rest if I stick my oar in.

Right. Will be used for more than one dish. No place around here does a 'Chili" grind on meat, so I fix it myself.
Yeah I know TMI. BTW. You haven't seen the flappin pot either.
When I was able to work, winter time I made a 5 gal. pot of soup & chili to take in thermos. Samiches don't fly for me when it's cold.

I understood about one word in five there Buster.
But it all sounded good anyway.

Chillie grind Meat is finer than Reg ground beef and there is generally More Fat in it I think.

I like soups and Sandwich when its cold out Buster
But a Wendys Burger Combo With an extra chillie so I can dip my fries will do as well

chili!!!! with skillet cornbread :)

Chili.

I love soup in the winter too Buster. Making it AND eating it. Totally in the mood for spict seafood soup... gotta make that soon.

Vindaloo for sure ... Jasmine rice, samosas. Great, now I'm hungry.:D

Vindaloo?


Vinda- WHO?


Bend a Roo!

How about Cindy Lou Who?

Well its Vindoola And damn good!!!!

You got a recipe, buster?

Yeah. Sorry. From Penzys spice.
This hot and spicy blend comes from Goa, a small state nestled in the middle of the Malabar Coast of India. Though control of Goa was returned to India in 1961, the four and a half centuries of Portuguese rule left many lasting impressions. Pork Vindaloo is a favorite dish of the Catholics, who make up a third of the population of Goa. The Muslims and Hindus of India do not eat pork, preferring Vindaloo lamb, chicken or duck. This blend is hot, but has been toned down for American tastes. Mix 2-5 TB. spice in 2-5 TB. water, set aside. Heat 5 TB. ghee or oil, brown 4 cubed red potatoes. Brown 1½ lb. pork or beef cubes, remove, and then brown 1 large minced onion. Put browned pork back into pot, add Vindaloo paste, 1 Cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes. Add potato, then cook for 30 minutes. For the authentic fiery hot style Vindaloos that are served in the open-air beach front restaurants, add an equal part cayenne pepper. Hand-mixed from: coriander, garlic, cumin, ginger, Korintje cinnamon, crushed brown mustard, cayenne red pepper, jalapeño pepper, cardamom, turmeric, Tellicherry black pepper and cloves. Yep TMI again :smack: