Brunch. Potato hash with seasoning and garlic salt. Scrambled eggs with hot sauce. Avocado with smoked salt.
Mmmmm, sudden uncontrollable urge for pizza 
which pizzas?
We both went off-piste 
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Any more such suggestions and Iām going to melt whatās left of your body down with pineapple juice.
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Made a Goan Chicken Vindaloo tonight. Best one Iāve made yet, by far. The recipe is a definite keeper.
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I really liked the meat starter there
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Share the love then Paul.
The recipe, you mean?
I made a recipe out of the freebie co-op magazine. Itās probably best described as fusionā¦
Meatballs (Italian, or Swedish I suppose) in a ragu type sauce but with a big, big hit of smoked paprika (Spanish) topped with cauliflower cheese (Brit) , and I made a focaccia to mop it up. I think itās a subliminal message about how Brexit is a shit idea and that a united Europe is pretty bloody adequate.
Was lush, but forgot to take photos.
Maybe 
I have been to a jungle camp in the Western Ghats (Goa) four times now and they employ local villagers to cook all of the food. Everything they produce is delicious, but their chicken vindaloo is to die for. Iāve tried various recipes to try and recreate that taste, but most have been a bit of a disappointment, until now. This is the nearest thing Iāve yet managed.
Vindaloo in an āEnglish Indianā is like swallowing a distress flare, but proper Goan Vindaloo is nothing of the sort. If youāre looking for hot, forget it, but if you like fantastic complicated flavours and donāt mind a bit of faff, then this is a treat.
http://allrecipes.co.uk/recipe/23879/goan-chicken-vindaloo.aspx
I use white wine vinegar and cook the last stage for longer to reduce and thicken it. We had it with Basmati rice, but you can obviously try it with anything. If you must have it burning hot I suppose you could add chillies, but then that will mask some of the subtle flavour that is the hallmark of this dish.
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Looks good, not as complicated as I was thinking. Iāll definitely do that one, thanks Paul.
I once had a bit of a go at my local (Bangladeshi) curry house about their vindaloo being a bit on the tame side, and got a proper telling off, along the lines of āDo you want to be able taste it or not?ā
Fucking peasant
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This one isnāt hot at all. Just very, very tasty.
I used white malt vinegar on the first attempt and while it was nice, the malt overpowered the overall taste. White wine vinegar is perfect. Donāt forget the fried potato pieces though (I cut mine a little smaller than recommended - about half the size they specify) they are the icing on the cake.
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We all have to learn our lessons mate, this was about 20 years ago and Iād only ever had Lava heat level vindaloo before, now Iāve learned to appreciate the depth of flavour that a proper one offers.
I had a girlfriend who loved hot curries. Took her to my local Bangladeshi place. She ordered a phaal. The waiter said āEven I canāt eat a phaalā and warned her against it. So, she ordered a vindaloo. It came, āitās not hot enough she saidā. Fair play.
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I think itās called Viagra 
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