My chest hurts

Mrs Behavin

Mrs Behavin

Well-Known Member
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I have coughed so much since yesterday morning that my chest hurts now each and every time I cough.
When I first started coughing it sounded like it was all that mucus crap breaking up in my chest and now its a dry cough which hurts like hell.
 
Peter Parka said:
Sorry to hear that, eat a vindaloo, trust me, that will blast it out! I had one of them when I had a cold, sweated it off climbing to the top of Cader Idris and when I got back it was all gone.:)
Click to expand...

Whats a vindaloo? :confused

debbie t said:
get some honey and lemon down you and ...GO TO BED;)
Click to expand...

Never even thought twice about the honey and lemon thing. Good idea!

I do on the other hand have some whiskey here that I thought about taking a swig of before I head to bed and see if that helps
 
Mrs Behavin said:
Whats a vindaloo? :confused
Click to expand...

Probably should stick this in the cookery section but anyway...

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]The Vindaloo Paste:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Spices:
2 teaspoons whole cumin seeds
3 hot dried red chillies
1 teaspoon black peppercorns
1 teaspoon of cardamom seeds (taken from the pods)
3 inch stick of cinnamon
2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]5 tablespoons white wine vinegar
2 teaspoons salt
1 teaspoon light brown sugar[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]10 tablespoons vegetable oil
2 medium onions peeled and sliced into rings
3 tablespoons water[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ginger / Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
1 whole bulb of garlic, peeled
3 tablespoons water[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]The Meat:
2 lbs of pork shoulder, diced and trimmed of excess fat[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Additional Spices:
1 tablespoon ground coriander
1/2 teaspoon turmeric[/FONT]
​
[FONT=Verdana, Arial, Helvetica, sans-serif]Method [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Firstly make the Vindaloo paste as follows:[/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Grind together all the spices for the Vindaloo paste, then add the vinegar, salt and sugar and mix well.[/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Heat the vegetable oil in an ovenproof casserole dish over medium-hot heat. Then fry the onions, stirring often, until they turn dark brown and become crisp. [/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Remove the onions from the casserole and place them on a paper towel to absorb the excess oil. [/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Put the onions in a blender with 3 tablespoons of water and blend together into a smooth paste.[/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Mix the onion paste together with the ground spices and vinegar to make the Vindaloo paste. This can be prepared in advance and kept cool.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Secondly, make the ginger / garlic paste:[/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Blend the ginger and garlic together in a food processor with a little water until it is a purée.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Thirdly:[/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Add the meat to the oil left in the casserole after frying the onions. Turn up the heat to medium-hot, then batch fry all the diced pork, setting aside when lightly browned.[/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Set the temperature to medium and put the ginger / garlic paste into the casserole. Fry for a few seconds while stirring.[/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Add the Additional Spices (turmeric and ground coriander). Continue frying and stirring for a few more seconds.[/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Add the meat and its juices to the casserole, then add the Vindaloo paste and stir it all together. [/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Add half a pint of water, stir again and bring to the boil.[/FONT]
  • [FONT=Verdana, Arial, Helvetica, sans-serif]Turn the temperature down and simmer the Vindaloo with the lid on for at least one hour. Alternatively, cook it in the oven for at least an hour and a half at 160ºC until the meat is tender. Stir the mixture frequently, adding a little water if necessary to ensure it does not dry out.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Notes:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]The Vindaloo can be prepared a day or two in advance and left in a cool place. This allows the spices to fuse together creating an even more aromatic dish.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]I like to serve Vindaloo with basmati rice and a spinach / potato curry (saag aloo).[/FONT]
​
[FONT=Verdana, Arial, Helvetica, sans-serif]Serves 4 to 6[/FONT]




[FONT=Verdana, Arial, Helvetica, sans-serif]It's very hot but one of the best cures I've come accross for all sorts of things!:nod::)
[/FONT]
 
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