The latter was started by Kevin when he was unhappy
with being called out for rudeness and the spewing of
general nonsense over here. At some point Dirty Dave
had some involvement in it, I'm not clear on what.

Dave may have had the same involvment as Weller and you. Basically, all
were invited as long as their name was not Dale Shipp:-}}

Not sure - Kevin started saying bad things about Dave and
how he highjacked the list, but then he also said bad things
about everybody else, some of which may have been untrue.

Title: Goan Style Hot and Sour Pork

This looks like a relatively elaborate version,
but my vindaloo always contained cloves.

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.04

Title: Vindaloo Bubba
Categories: Indian
Yield: 4 servings

5 Cm peeled & chopped root
Ginger
4 Garlic Cloves
1 ts Hot Chille powder (or more)
2 ts Turmeric
5 Cm Cinnamom stick
1 tb Cumin seeds
1 kg Pork tenderloin, cubed
3 tb Vegetable oil
5/8 c Water.
1 ts Salt
1 tb Cardamom seeds
6 Whole Cloves
6 Peppercorns
2 tb Coriander seeds
5/8 c Wine vinegar
4 Curry leaves(optional)
1 ts Mustard seeds

Put the Ginger,garlic, chille powder, turmeric, salt, cardamom, cloves
peppercorns,cinnamon,coriander, cummin seeds and vinegar into a
blender and blend to a puree. Scrape down the sides of the blender
and blend for a further 30 seconds. Add more vinegar if necessary to
form a smooth liquid paste.

Put the pork in a large bowl and pour over the spice paste. Cover and
set aside to marinate for 1 hour. Lay the curry leaves if you are
using them, on top. Re-cover and put the bowl into the refrigerator
for 24 hours, turning the meat 2 or 3 times during the period.

Two hours before cooking time, remove the bowl from the refrigerator
and set aside.

Heat the oil in a large saucepan. Add the mustard seeds and cover the
pan. Fry the seeds until they pop, then add the pork, marinade and
water. Bring to the boil, stirring constantly. Reduce the heat to
low, cover the pan and simmer for a further 30 minutes or until the
pork is cooked through and tender.

Transfer the Vindaloo to a warmed serving dish and serve at once.

Cheers: Tony Flynn FROM: Chile-Heads Digest & Mailing List

From : Dave Drum

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)