[OM] Re: Like a bad penny, I am back, OT now BBQ

[James McBride]

We have a hard time finding some of the spices and ingredients here too. You
almost need a local base of people from a given culture to have a good
supply of their specialty items. I have some friends that have traveled all
over the world (including an 11,000 mile bus tour in Asia and the middle
east) and have eaten a lot of spicy hot foods. They said the hottest thing
they ever ran into was baked potato with sour cream they had in India. The
sour cream had a pinkish color and they had no idea what was in it but it
was bloody hot.  /jmac

-----Original Message-----
From: olympus-owner@xxxxxxxxxx [mailto:olympus-owner@xxxxxxxxxx]On
Behalf Of AG Schnozz
Sent: Saturday, June 03, 2006 6:34 AM
To: olympus@xxxxxxxxxx
Subject: [OM] Re: Like a bad penny, I am back, OT now BBQ


> Look mate - you're living in hot zone, right and the one thing
> that hot areas the world over have in common is well spiced
> food so curry is obviously ideal for Texas, even more so that
> that under-resourced chilli stuff y'all brag about all the
> time because good grief it's got a bit of heat but no real
> flavour like you get with adding a decent fermented prawn
> paste and some coconut milk or yoghurt on top of Sri Lankan
> samba rice which smells like the septic tank has backed up
> even before you cook it. Get serious.

Yeah!  What's got me irked is the total lack of decent curry
here in land of Polyester Stretchpants.  I cook Indian and Sri
Lankan every once in a while, but I've got to get pretty
creative with the substitutions.

AG

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