Thursday, October 2, 2008

Burnin' it up

Fact: Nothing offsets a night of being overserved like a fiery bowl of curry.

We don't really know what it is about this dish, but it puts hangovers to rest with eerie quickness. Not that we had too much to drink last night, you understand...we just, aahhh...we went out on an empty stomach. For 7 hours.

At any rate, today was a perfect day for a bowl of the heat. Rainy, foggy, no chance of fishin'. A good day to putter around the grocery store in sunglasses, picking out exotics from the "Ethnic food" aisle.

Our favorite curry is a Pan-Asiatic sorta thing, with a lot of Thai influence, some middle Indian notes, Goan in the spicing and resembling the national dish of many small countries ending in "stan". Pork is the meat of choice, but we occasionally mix it up with some cow or bird. Ginger? Absolutely. A little vindaloo and vinegar, some fish sauce, a touch of sweet chili sauce, lots o' veggies, some garlic, lime leaves, and cilantro, served on a bed of Basmati rice and finely shredded raw cabbage...A bowl of beauty.

The lowly unassuming ingredients, lurking about on the cooktop.

The end result, about 17 minutes away from a date with some Basmati.

Now, if we can only keep it down during the VP debates...

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