Cheap Thrills Cuisine by Bill Lombardo & Thach Bui

Cheap Thrills Cuisine

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  1. Michael Thorton

    Michael Thorton said, over 3 years ago

    This seems authentic if under-spiced. (I really hope the under-spicing is a concession to the delicate flavour of the shrimp.)

  2. nazzofoggenmach

    nazzofoggenmach said, over 3 years ago

    @Michael Thorton

    it is usually agreed that garam masala ingredients are to be mixed to taste

  3. Michael Thorton

    Michael Thorton said, over 3 years ago


    I don’t need a lecture on the cuisine of my adopted country, cabron. I have a habit of giving them. Take a look at this week’s Kitchen Capers to see my outlook on Indian cooking in comparison to the rest of the world, of which I’ve traveled a bit. (My upper comment in brackets was a desperate cry for hope that Indian food could be reduced to its bare essentials, retaining the flavour without killing the senses with excess spice. That is the one thing I hate about Indian cooking. It does not focus on the subtleties of individual flavour the way Japanese cooking does, preferring to be over the top in the Italian manner, but a little on the ham-handed side.)

  4. sottwell

    sottwell said, over 3 years ago

    I’ve had to eliminate added salt in my cooking, and I find Indian spices to be an excellent way of adding flavor. I tend to mix equal amounts of sweet paprika (Moroccan, not Hungarian), ground cumin, and Tandoori, since the good imported Indian Tandoori alone is a too hot for my tastes.

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