Pork Vindaloo

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            FOOD FUNNY
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Thanks to my friend Stanley Sackin for sending this along:

Are you a Lady or a Real Woman?

Ladies - If you accidentally over-salt a dish while it's still
cooking, drop in a peeled potato and it will absorb the excess salt
for an instant "fix-me-up."

Real Woman - If you over-salt a dish while you are cooking, that's too
darn bad. Please recite with me, The Real Women's motto: "I made it
and you will eat it and I don't care how bad it tastes."

Ladies - Cure for headaches: Take a lime, cut it in half and rub it on
your forehead. The throbbing will go away.

Real Woman - Take a lime, mix it with tequila, chill and drink. You
might still have the headache, but who cares?

Ladies - Stuff a miniature marshmallow in the bottom of a sugar cone
to prevent ice cream drips.

Real Woman - Just suck the ice cream out of the bottom of the cone,
for Pete's sake. You are probably lying on the couch, with your feet
up, eating it anyway.

Ladies - To keep potatoes from budding, place an apple in the bag with
the potatoes.

Real Woman - Buy boxed mashed potato mix and keep it in the pantry for
up to a year.

Ladies - When a cake recipe calls for flouring the baking pan, use a
bit of the dry cake mix instead and there won't be any white mess on
the inside of the cake.

Real Woman - Go to the bakery - they'll even decorate it for you.

Ladies - Brush some beaten egg white over pie crust before baking to
yield a beautiful glossy finish.

Real Woman - Sara Lee frozen pie directions do not include brushing
egg whites over the crust, so I just don't do it.

Ladies - If you have a problem opening jars, try using latex dish
washing gloves. They give a non slip grip that makes opening jars
easy.

Real Woman - Go ask the very cute neighbor guy to do it.

Ladies - Don't throw out all that leftover wine. Freeze into ice
cubes for future use in casseroles and sauces.

Real Woman - Leftover wine?

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            TODAY'S RECIPE
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Even though I live in a land perpetually blessed with warmth and
sunshine, I know that many of my readers in more frigid climes would
enjoy some hearty, hot stews at this time of year. I am always happy
to oblige, so here is the lineup for the week:

Monday's Entree
Pork Vindaloo

Tuesday's Entree
Chicken Paprikash

Wednesday's Entree
New England Fish Stew

Thursday's Entree
Pozole Rojo

Friday's Entree
Mushroom Ragout

This classic Indian dish will warm the tummy on a cold winter night.

Pork Vindaloo

3 lbs (1.35 Kg) boneless pork cut into 2-inch (5 cm) cubes
Salt and freshly ground pepper to taste
4 Tbs (60 ml) vegetable oil
3 medium onions, coarsely chopped
6-12 cloves garlic, finely chopped
3 Tbs (45 ml) all-purpose flour
1 Tbs (15 ml) paprika
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) ground cardamom
1/4 tsp (1 ml) cayenne pepper, or to taste
1/4 tsp (1 ml) ground cloves
1 1/2 cups (375 ml) chicken stock or water
1 can (15 oz, 420 g) diced tomatoes, drained
2 bay (laurel) leaves
2 Tbs (30 ml) red wine vinegar
1 Tbs (15 ml) mustard seeds
Chopped fresh cilantro (coriander leaves) for garnish

Season the pork generously with salt and pepper and fry in batches in
the oil in a large pot over high heat until browned on all sides.
Transfer the meat to a plate, reduce the heat to moderate and saute
the onions in the oil remaining in the pot, stirring and scraping the
brown bits in the bottom of the pot, until the onions are tender but
not browned, about 5 minutes. Stir in the garlic, followed by the
flour and spices. Stir until the onions are evenly coated and the
spice mixture is fragrant. Add the reserved pork and accumulated
juices along with the remaining ingredients and bring to a simmer.
Cook tightly covered over low heat or in a 300F (150C) oven for 2
hours. Remove from the heat and skim off and discard as much fat as
possible. Serve garnished with chopped cilantro. Serves 6 to 8.
Received on Thu Jan 1 11:01:53 2004