Roger L. Simon

January 7th, 2005 2:07 pm

Another Reason to Patronize Your Local Indian Take-out

And make that lamb vindaloo extra spicy!

UPDATE: Just to show how the blogosphere, unlike the MSM, corrects itself, you need not make your curry extra spicy. Curcumin, popularly known as turmeric, the ingredient which creates all these medical miracles, is comparatively bland. It provides the color, not the hotness, to curry.

Comment
Bookmark and Share
Digg Print Digg PJM Home

Pajamas Media appreciates your comments that abide by the following guidelines:

1. Avoid profanities or foul language unless it is contained in a necessary quote or is relevant to the comment.

2. Stay on topic.

3. Disagree, but avoid ad hominem attacks.

4. Threats are treated seriously and reported to law enforcement.

5. Spam and advertising are not permitted in the comments area.

The clause regarding "hate speech" has been deleted because readers criticized it as being too loosely defined. We agreed.

These guidelines are very general and cannot cover every possible situation. Please don't assume that Pajamas Media management agrees with or otherwise endorses any particular comment. We reserve the right to filter or delete comments or to deny posting privileges entirely at our discretion. If you feel your comment was filtered inappropriately, please email us at story@pajamasmedia.com.

8 Comments

1. PeterUK:

Roger,

Interestingly the chilli in the vindaloo is supposed to keep the chest clear and the garlic as you know is good for the heart and just about everything else but friends.A veritable pharmacopea.

I think the papadoms are good for putting the mango chutney and lime pickle on.

Jan 7, 2005 - 2:21 pm 2. Charlie (Colorado):

Peter, everything is good for putting lime pickle on.

By the way, hot mango pickle is wonderful on hamburgrs.

Jan 7, 2005 - 2:47 pm 3. PeterUK:

Thanks Charlie,have you tried the garlic pickle?Marvelous stuff.I often slice a chicken breast fill it with garlic pickle and fry it in olive oil with a touch of seasoning,well no actually as much black pepper as I can be bothered to grind.

Jan 7, 2005 - 3:55 pm 4. Yehudit:

Coincidentally, I was just investigating herbal/vitamin treatments for tendonitis, and was recommended a mixture with turmeric in it.

Jan 7, 2005 - 5:16 pm 5. Charlie (Colorado):

I don’t know of an Indian pickle I don’t like.

Have I mentioned tomato pickle yet?

Jan 7, 2005 - 5:23 pm 6. Wallace:

Thank you Roger. Once again you are a fount of interesting medical information for someone recovering from recent heart surgery.

Jan 7, 2005 - 9:19 pm 7. andru:

By my understanding, properly speaking, curry isn’t a spice, but rather a kind of dish involving some kind of vegetables in a sauce (and possibly some meat). Turmeric is a typical spice in that kind of dish. In Hindi it’s called “haldi”. It’s a preservative in addition to its other nice properties — useful in a hot climate. It’s made by grinding up the turmeric rhizome (root).

Jan 8, 2005 - 7:58 am 8. Richard Bennett:

Turmeric is a close relative of galangal and ginger, so it’s likely that these relatives will be shown to produce health benefits as well. Indians also use turmeric for relief of acne.

As to the definition of curry, it’s still pretty much up in the air as Indians don’t use the word the same way that Westerners do.

Jan 10, 2005 - 8:39 pm

Write a Comment

Name: (required, displayed)
Email: (required, not publicized)
URL: (optional, displayed)
Comments:
 

Roger L Simon

Author Photo
The blog of the mystery writer, screenwriter and CEO of Pajamas Media

Just Published

Blacklisting MyselfWith gratitude to the readers of this blog without whom my new -- and first non-fiction -- book would likely never have been written.

Simon's first non-fiction book - Blacklisting Myself: Memoir of a Hollywood Apostate in an Age of Terror - Pub. date: February 5, 2009

Archives

Books