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By (user no longer on site) OP
over a year ago
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"I'm cooking a Lamb Bhuna, I prefer mine to be on the spicy side, but not that hot, just ruins the whole experience for me if you have to drink half a gallon of water after every mouthfull  "
I'm a penny pincher, love a lamb Madras but its so deer. Perhaps I should use road kill. Hope your bhuna is delicious and the perfect spice/hot blend. I'm not really doing mine silly fire, just a warming afterglow. |
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By (user no longer on site) OP
over a year ago
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"Yoghurt is your friend 
But why make something so spicy - you deserve the consequences  "
I strive to attain the ideal balance of flavour and heat. Not 'oh my god, my tongues on fire.' A feeling of satisfying warmth by the end of the dish.
Plenty for 2  |
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By (user no longer on site)
over a year ago
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I love madras, had a lamb madras earlier in the week.
I also cook with plenty of chillis.
Bit like a lighter flickering under your bumhole afterwards though |
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By (user no longer on site) OP
over a year ago
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"I love madras, had a lamb madras earlier in the week.
I also cook with plenty of chillis.
Bit like a lighter flickering under your bumhole afterwards though "
If its an emergency, I could offer my tongue to cool the effected region. |
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"So, I'm cooking a Beef Madras and I ain't been thrifty with the chillies. Loo roll in the fridge on standby. How hot do you like it?
 "
As hot as it comes as long as it retains the flavours, once it just becomes about the heat I can't see the point.
Might as well put a burning lump of coal in your mouth |
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By (user no longer on site)
over a year ago
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Ghost, scorpion, Trinidad, carolina and Bhut Jolokia type heats. I have a crazy obsession with hot foods and can easily eat vindaloo's and fals ... best to stock up on ice creams and cool wet wipes in the fridge... possibly order some anti ring sting wipes.. they remove some pain quite well. |
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