Comments on: Vindaloo http://www.columbusfoodie.com/2007/05/01/vindaloo/ Eating my way through Ohio one day at a time Sat, 13 Mar 2010 04:01:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Free http://www.columbusfoodie.com/2007/05/01/vindaloo/comment-page-1/#comment-19096 Free Sat, 25 Aug 2007 00:31:44 +0000 http://www.columbusfoodie.com/2007/05/01/vindaloo/#comment-19096 <strong> Horny cam girls, free live video chat...</strong> ... Horny cam girls, free live video chat…

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]]> By: Trig http://www.columbusfoodie.com/2007/05/01/vindaloo/comment-page-1/#comment-7807 Trig Fri, 04 May 2007 15:54:33 +0000 http://www.columbusfoodie.com/2007/05/01/vindaloo/#comment-7807 I remember making a vindaloo with black tiger prawns a couple of years ago, it was one of the best home meals I've ever cooked. Next time you're thinking of making one, try making up the spice mix yourself. It's not in the slightest bit complicated, but it will produce superior results guaranteed (plus a great sense of self-satisfaction!) Not many people know that the term Vindaloo actually has nothing to do with the level of spiciness i.e. you don't turn a Madras into a Vindaloo by adding a little more hot chilli. Vindaloo was actually introduced to Goa, India by the Portuguese, and it's name is derived from the Portuguese vinho d'alho (vinho=wine, alho=garlic). The three key ingredients to Vindaloo are red wine, garlic and vinegar. You're certainly correct to make this dish with pork, as this was the meat traditionally used. I remember making a vindaloo with black tiger prawns a couple of years ago, it was one of the best home meals I’ve ever cooked. Next time you’re thinking of making one, try making up the spice mix yourself. It’s not in the slightest bit complicated, but it will produce superior results guaranteed (plus a great sense of self-satisfaction!)

Not many people know that the term Vindaloo actually has nothing to do with the level of spiciness i.e. you don’t turn a Madras into a Vindaloo by adding a little more hot chilli. Vindaloo was actually introduced to Goa, India by the Portuguese, and it’s name is derived from the Portuguese vinho d’alho (vinho=wine, alho=garlic). The three key ingredients to Vindaloo are red wine, garlic and vinegar. You’re certainly correct to make this dish with pork, as this was the meat traditionally used.

]]> By: Charise http://www.columbusfoodie.com/2007/05/01/vindaloo/comment-page-1/#comment-7713 Charise Wed, 02 May 2007 12:16:18 +0000 http://www.columbusfoodie.com/2007/05/01/vindaloo/#comment-7713 Hey, what a coincidence! I'm making vindaloo (with pork) for dinner tonight! Hey, what a coincidence! I’m making vindaloo (with pork) for dinner tonight!

]]> By: ilva http://www.columbusfoodie.com/2007/05/01/vindaloo/comment-page-1/#comment-7693 ilva Tue, 01 May 2007 17:03:47 +0000 http://www.columbusfoodie.com/2007/05/01/vindaloo/#comment-7693 Oh I wish I had been there, I love Indian food and I love hot food! Oh I wish I had been there, I love Indian food and I love hot food!

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