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Originally Posted by KJB  I appreciate the restraint on the spicing. While the dish definitely has some spice to it, it isn't a particularly 'hot' dish, which is why I happen to like it. The flavors combine to make something very tasty instead of front loading spicy heat that really keeps you from getting the most of the flavors involved. I've always had a problem with the idea that some dishes should be turned into an endurance test. If the dish is supposed to be spicy then by all means, make it spicy but don't go into a Thai restaurant and automatically order everything at maximum spice just because you think it makes you look cool. On the other hand, I can count exactly 2 Chinese restaurants that can make a Szechuan beef that isn't completely bland. I practically have to hold the wait staff at gunpoint to get the chef to add some red pepper (which it should have in the first place).
Thanks for the recipe - I'll report back on how it goes! And I will definitely give you all credit and plug the book if / when I pass it along or if mention of it turn up in a piece. Can't wait to give this one a spin!  |
That's one misconception about curries - that they have to blow your head off. They are more spicy than hot, with a clever blend of spices to make the dish delicious and very aromatic.
Some dishes you want hot, but some should be enjoyed for their depth of flavour without the sweat factor
Chilli seems to me to be a more south east asian flavour, while indian dishes are more redolent with spice.