Dove curry

**summersolstice** · 08-26-2009, 06:30 PM

Curry is the dominating flavor in this dish. Dove is a darker meat but the flavor isn't overwhelming. Recommendations?

EoinMag · 08-26-2009, 07:56 PM

Looks nice, wipe the edge of the plate before your next photo op, that's the only recommendation I can think of, or did you mean something else?

<edit> ahhh I just got it, you're looking for a pairing recommendation.....eh I'd say something that will compliment the curry spice, so a spicey beer....a weizenbock or the something very hoppy to stand up to the curry flavour? the hint is in the forum name, doh!

macabra11 · 08-26-2009, 08:05 PM

Ha ha... ok jokes over. Now who REALLY took a **** on the plate? You jokester you!

scinerd3000 · 08-26-2009, 08:06 PM

that looks delicious...if you make your curries spicy as i do i would love a smooth dark beer. Maybe a porter or stout....dunkel. It just works well in my head...and where did you find dove?

**summersolstice** · 08-26-2009, 08:52 PM

Dove season opened Aug 1 and the doves stick around until the temps drop below 50F at night on a regular basis. I have a few in the freezer and I like curries so I thought, why not? Just looking for something good to pair with the curry. I like wine quite a bit but I don't think wines do well with curry.

As for wiping the plate - I have an hour for lunch and that's driving both ways and preparing lunch and I don't really have the time, especially since I eat alone. I was never much of a plate wiper anyway.

EoinMag · 08-26-2009, 08:57 PM

No offense man, just I worked for years in restaurants so it's kinda a trade thing

In any case you need to back up the spice.....