My daughter is the queen of oatmeal, and she doesn't eat dairy. I know, she just has this thing about milk extracted from cattle. She's not wrong, but I don't agree.
However, when she makes porridge she starts with good quality oats (I think usually steel cut), and first she heats a bit of coconut oil in a saucepan then adds the oats and toasts them. Then she adds hot water and simmers everything for a bit. This is where I stop paying attention, but the toasting phase smells really good!
Even here some of her dishes are described as "curry". The beef curry is similar to some of the food we had in India, spice blend and other ingredients pounded into a paste and everything cooked to a very dry state. Is the addition of yogurt or coconut milk to create a sauce like presentation totally non-authentic?
I never saw any beef dishes in India, though I gather it is quite common in Sri Lanka. I suppose Islamic communities eat beef in India, but I know there has been sectarian friction over that question.
I was referencing Bill's link to the 106 yr. old chef one of the dishes was called beef curry but I never saw any beef in India either. OTOH some street food youtube bloggers recently have shown several beef stalls that seem to be coexisting without much friction. After all the original vindaloo in Goa was pork that should get everyone in a frenzy.
Part of the problem is that the pens situated in salt water cause a lot of pollution, and help make things easy for lice and diseases. The pollution is often quite damaging for local environment, and sometimes the fish manage to escape, possibly inflicting wild fish with parasites and disease.
I don't see the problem using a closed loop system, as it would not be that much different for the fish itself being in a pen in the ocean or a tank on land. But it's much easier for managing health of the raised fish, and it's much better for the ocean and the wild fish.
It's the lesser evil.
That said, I am a bit uncertain if the system in the article is truly a closed loop system.
The yoghurt or coconut milk is certainly authentic in some regions (big country). As for the beef I usually assume it's lost in translation like mutton, which always means goat. OTOH the size of the Indian tanning industry indicates a LOT of beefs get slaughtered each year and the meat has to go somewhere, even if in some parts you get dangled from a tree for being accused of eating it.
Big country, wonderful people, great food and LOT of conundrums 🙂
I read (so it must be true 😛) that the original Vindaloo made for the white man didn't contain potato but later on was added as it has 'aloo' in the name so must contain spuds!
We have an island about 12 miles from the house that has a population of Sambar deer that were brought here in 1908 by some rich feller for his hunting ‘preserve’, it is now run by the state wildlife commission and they have a yearly lottery for hunting tags allowing eight or ten to be harvested (depending on population)
All the talk of Indian food got me wondering if they were popular table fare in India (their native land) I have had some of the meat from one that my freind killed and it’s quite tasty!
All the talk of Indian food got me wondering if they were popular table fare in India (their native land) I have had some of the meat from one that my freind killed and it’s quite tasty!
Last edited:
We had an escape here (Washington State, USA) of 240,000 Atlantic Salmon, a non-native species. They opened fishing with no limit, it was great for a few months. They are now showing up in our rivers. Legislature banned farming of non native species taking effect in 2023.
It's more that the less natural the evironment the less tasty the end product. One experienced in the art can already tell farmed from free swimming just by cutting a slice. I doubt closed cycle would improve the taste and texture?
I bet you know the aloo in Vindaloo is not related to potatoes. My SIL explained that the original dish name was too hard to spell and pronounce so it was altered. Since the Goans saw the aloo, they started using potatoes. BTW, I have never seen potatoes in Vindaloo.
Or did I skip right over the humour again? 🙂
IMO there's no need to cut the fish to see the difference between a wild fish and a raised fish. The muscle texture is completely different.
Just that if you're farming fish, closed loop is much better for the environment. And I think it's better for the fish to have less parasites and disease.
I don't see a good way to get wild fish, wild game, free-range everything to each and every individual on the planet for every single day, completely unrealistic. We're stuck with farming for the foreseeable future.
I'm sorry right now for what is happening there. As for conundrums, hot peppers, potatoes, and tomatoes are all from over here. In Japan tempura is also imported.
Well given that I've only ever ordered a Vindaloo in a restaurant when completely bladdered I have no idea what was in the ones I've eaten 🙂. It's not one of the recipes that my wife cooks so I've never had the pleasure of a proper Goan one.
Member
Joined 2009
Paid Member
Well, i’ve also noticed potatoes often featuring in the British vindaloo curry. FYI, in Ontario it’s often the case that you’ll find potatoes featuring in a Thai yellow curry.
I had thought the vindaloo curry was an invention purely to wreak revenge on drunk customers..
I had thought the vindaloo curry was an invention purely to wreak revenge on drunk customers..
Agree. As an angler and a conservationist and a member of the Atlantic Salmon Federation I have been an advocate of farmed salmon for many years. When the product was new most professional chefs loved it, the quality was much better and the fish more consistent than any wild harvested fish, and the wild Atlantic salmon were going extinct.
I realize that more intensive farming has created environmental issues. There is an outfit in Advocate, Nova Scotia now dry-land farming halibut. I have had some, it's very good but they just can't raise them to the same size as the ocean fish, and a large halibut has a much more intense flavor than the tinkers.
Yep!
7-8 years to reach reproductive age for males, 10-11 for females.
Edit:
Some years ago I stumbled across a fresh blue halibut for about 9£ per kg, I bought the whole fish. Enough food for most of my neighbours. I barbequed it.
7-8 years to reach reproductive age for males, 10-11 for females.
Edit:
Some years ago I stumbled across a fresh blue halibut for about 9£ per kg, I bought the whole fish. Enough food for most of my neighbours. I barbequed it.
Last edited: