Last night we watched a taped episode of Iron Chef America, the one where the secret ingredient was curry. Curry blends, garam masala, individual spices that are used to blend curry powders, even curry leaves.
For the first half of the show, it was all coconut milk, all the time. On both sides of the cookoff. Lord, how typical.
Things got more interesting as the deadline loomed, with pork and squid and a big whole fish baked in a salt, crumb, eggwhite and curry paste.
Still, meh. Lovely food, but it all played so obviously into the expected Indian, Malaysian, Thai tastes.
Not that I wouldn't have liked to sample some of it.
Today, we're knocking around in the kitchen, dreaming up lunch. Actually, Cranky is knocking around in the kitchen.
I might have been online.
Cranky: "I've got those leftover beans, fresh spinach, carrots, a shallot, a couple of containers of good broth I could combine. How's that sound?"
Me: "Put a pinch of curry powder in it."
Wow, and wow. He actually had to put two pinches in, because the first dose was too low. Even so, with the second dose added, you would not know there was curry powder in the soup; just some subtle, ineluctable taste almost reminiscent of lactic something or other. Or that the cook has a brilliant way with seasoning.
Blurry photo. I blame, in no particular order, the winter light, Blogger (which can be counted on always to add 5% blurry), and old lady shaky hands. Or maybe crummy lens, but that would cost money. Can't shoot it again; all et up.