Re: [CH] St. Louis => Lamb Vindaloo

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Porter Banister wrote

> 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

1)  "authentic Goan vindaloo":   Well ..., if I'm missing out on a new dimension
of
culinary and chile experience, I certainly want to rectify that ASAP.

St. Louis is just a bit far to go for me just for a meal (good though it may
be).
So, what is the closest place to Washington, DC where I might try:
   " authentic Goan vindaloo" ?

I really would appreciate any leads from the cognicetti out there.

2) To Porter, et.al.:

What do you consider "real CH level"?

       1)   Sprinkle hab dust on chicken salad?
       2)   Uses several drops of Pure Cap in most soups?
       3)   Loves "Lizard's Eyes"?
       3)   Directly samples hot powders for potency, including Blair's Death
Rain ?

I'm not sure that we CHers have established any calibration reference for what
a real CH is.    I'm not sure it matters, but is is fun to contemplate.

E.g. How many teaspoons of hab powder would put in your vanilla malted?
       (Don't knock it if you haven't tried it.)

Andy

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