Andy Barnhart Wrote: > When he was done, I ordered it "Vindaloo times two" >(this seemed to have a nice ring to it). After apparently conferring with the >chef, he inquired as to imply, but delicately put, did I really know what I was >doing?. >I bought a take-out quart of Lamb Vindaloo X2. Two days later, I heated up a >batch, but put a generous amount of Jim's smoked hab powder in it! Now, it >was at real CH level. I suspect that the Vindaloo X2 that you ordered and enjoyed, wasn't even at true Vindaloo X1 heat level. An authentic Goan vindaloo would not need any smoked hab powder to acheive real CH levels. It has to do with the role that the supporting spices play in that dish. They come together in concert so as to not allow one's tastebuds any respite from the chiles. The heat just builds and builds and builds. I don't know quite what is at work there, but it is a dish I have an enormous amount of respect for as a chilehead. David Smith - can you add your comment here? I defer to your greater knowledge on the subject. (and you too, Brent Thompson) Porter