Worked late last night, called at the local balti and got a vindaloo. Oh the sting……
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We stopped off at an Indian restaurant near Jever in Friesland and had their version of a Vindaloo which was actually relatively mild. I think it was originally a Goan thing - what we know as a Vindaloo is quite different.
Then, of course, there is the Phall which I think was a bet by Bangladeshi waiters in Birmingham to see if they could make a Brummie spontaneously combust.
Vindaloo is moderately spicy. Not sure what’s being served in UK.
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Napalm.
You should’ve chucked it down the toilet and cut out the middle part.
He’s still have to wipe his arse with stinging nettles.
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Where’s the fun in that?
That’s what this bit means, back to school for you 
currently have 11 jalapeno plants, three of which are producing red jalapeno
if you know, you know.
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Don’t forget the diapers!
obviously, you don’t know.
I use a mix of red and green jalapeno, no capsicum (bell pepper). white onion. just in time for Christmas.
my garden has a mix of habanero, scotch bonnet, mad hatters and cherry bomb peppers.
I grew ghost a few years ago. no point, too hot for cooking.
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Sorry, no the second sentence references the first. The “that” is obviously mushy dried. And currently in school 
Restaurant sells £22 pie with chicken head poking out – and inside isn’t for squeamish
Fowl divided opinion by launching ‘Le Grand Coq’ pie for £22, which some say would “make them cry”. The menu item is packed with ingredients that aren’t for the squeamish
Fowl (London), is flogging ‘Le Grand Coq’ for £22, which is an offal-filled pie containing chicken hearts, livers and cockscomb plants.
It also has the bird’s wings, feet and head poking through the pastry – which has proven to be a controversial move for some.
If you’re keen to try the divisive menu items, head to St James’s Market just off Regent Street. It offers walk-ins only from Monday to Saturday between 12 and 11pm.
Nice! Just reading the Fellowship of the Ring to my 8 year old and will show him this.
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and spicy.Lime , curd , fried badam paste…
Anything will cut the heat… even a combination of curd and badam paste
Need to let the curry simmer some more after adding the paste though
Yes, but I got none of those. More importantly, it’s happening pretty often. Oh well, a bit of hot and spicy won’t kill anyone.
I do tend to make those curries at times extra spicy. Having to sacrifice tastebuds for wifey and kid who can’t handle spice isn’t something that you can always do.
Sometimes , let the spice rip and if they don’t eat it , I’ve got my food made for a week.
Wrong 
. The one on the right, in the bowl, is 
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