Yes, we are going nuts over the clay pot. We followed a Cooking Channel recipe fairly closely the first two times (though we tinkered with the vegetables). The mixture of sugar, soy sauce, oil and garlic is just simplicity. Tastes so good, when kicked up with black pepper and sesame oil.
Gradually, though, we began to explore. The other day we made our maddest dash toward originality with a clay pot of curried potatoes, onions and cauliflower. No sugar or soy sauce, but the garlic fried in oil was indeed a keeper.
We had recently tasted Trader Joe's Thai green garlic paste. Yeah, it's nice. No idea how authentic it is; we're poking around in "I don't know that yet" territory. I've eaten a lot of Asian food, but I haven't parsed it. I'll tell you, though, it's not very hot. Well, we bought a jar of it anyway. And we also have a jar of Korean gochujang, which is a hot, sweetish red paste that reminds me of spicy ketchup, but it has no tomatoes in it.
Crossing impossible culinary borders, I combined these oozy liquids and came up with a fancy taste, indeed.
And so simple. Curried potatoes and cauliflower, with flavor flav. Listen: FIVE minutes on the stovetop in the presoaked pot (though we had parboiled the potatoes). It adds up to a little time, but it's easy.
I don't have a photo of it, although I am picturing it in my head.
That good. Absolutely no relation to the picture above.
(The photo is staged. One, nobody barfs into their hands. Two, she's holding a wad of spaghetti strings to make the picture look live. If I wanna watch people barf, I watch Tosh.0.)
Yeah, we goin' dirtbag!