h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

never seed the chilis

So does this mean that you will not be applying for the next vacancy on Blue Peter and saying those immortal words '.. and here's one I made earlier'

Err..no, i guess not. Damn!! Another career move thwarted by my lack of culinary skills

i bet your a better cook than your willing to admit

Err, Blender Guard Curry. Nope! Does nothing for me I'm afraid

But just think of the unique texture and crunch. Definitely a one-of-a-kind culinary experience.

I often think plastic is under-represented in the modern diet. I was thinking of writing to Jamie Oliver to get him to start a campaign about it.

But just think of the unique texture and crunch. Definitely a one-of-a-kind culinary experience - Rev Nick, what does a curry do to the digestive system approximately 12 hours (or sometimes less ) after eating it? I don't think I particularly want to experience 'unique texture and crunch'

Well, not living in a region where curries are common or particularly popular, I was just guessing. I'll have to leave the judgments as to which "additives" are suitable to others...

I'm a firm believer in that a-b-s-o-l-u-t-e-l-y n-o-t-h-i-n-g should be mixed with curry powder, heated, cooked, fried or broiled and then served as a meal

Some people are just so fussy!!

BillyBob, I am intrigued as to your statement

>>I'm a firm believer in that a-b-s-o-l-u-t-e-l-y n-o-t-h-i-n-g should be mixed with curry powder, heated, cooked, fried or broiled and then served as a meal<<

in so far as Curries start from a basic curry mix, and then different spices are added according to what style of curry you want to make! i.e. Madras, Korma Vindalloo, Phal etc. Also authentic curries do not contain chilies as they are indigenous to South America, although they were exported via the Europeans for ease of growth and shipping to the Asian continent probably around 200 years ago, and so ended up in Asia, where they grew well, and entered Asian Cuisine that way. This applied to many plants, such as tea, coffee, nutmeg etc. which were also translocated, as the trade in these commodities was fiercely protected by the nations that had 'discovered' them

For this reason, many Curry houses already have the mix made up and by adding the extra ingredients meant that Curries were a fast food.

Maybe I should be content then with a roasted slab of beast, some spuds and what-ever we grow in our veggie garden. So much simpler, and always a -fest.

You grow slabs of beast in your veggie garden? Brings a whole new meaning to crop rotation!

Oh yes. Here in Canada, we've nearly unlimited acreage and so can grow nearly anything. From full-grown mammoths (tough to get all the hairs out though), right down to the least significant 30 or 40 pound turkeys.

Eccentric 'Mazin' Fiddler (I hope I got all that right, I can't see you now!) Having been served anything that is leftovers mixed in with a curry sauce from a jar from the supermarket and then had other spices, chillis, curry powder, onions, mushrooms etc added to it and then eaten it as a sign of appreciation that somebody else cooked for me, I'm off curry. I'm absolutely sure that if served a mild, authentic dish, prepared and not thrown together to use up yesterday's dinner, I would change my mind. I have eaten bottom burning curries to please, mixed it in with rice and eventually spoken out that 'meatball madras' was not for me

Having an evening out with friends but don't fancy the company of BillyBob, go for a curry!

One man's meat and all that - I'll have to try that meatball madras sometime!

rice is sometimes good and the more chilis the better

Meatball madras!! I think i'd rather have shreaded blade guard!

Is this a case where my ignorance is bliss then?