Fifty Weeks, Fifty Curries: Week Thirty-Six: Fish Molee
I wasn't entirely looking forward to curry night week, since as I mentioned previously our aircon is broken. I know that there are multiple cultures who believe that the proper way to fortify one's body against the heat is to eat spicy food, but I am not someone who ascribes to that philosophy. So here I sit, slightly sweaty under the office fan, remembering our days of living in Chiyoda and being just on the threshold of being annoyed. It's currently 27°C, which isn't too hot, but is just hot enough. Yuck.
Anyway, curry.
Very similar to last week's ingredients.
I have very little to write about this curry because it had no taste. softlykarou and I were listening to a podcast about The Matrix during dinner, and for a bit I had to make sure that I was actually eating anything. But I was definitely chewing on something solid, and every once in a while I'd get a flash of heat as I bit into a pepper, so I know that I did actually eat dinner. It's like how some cocktails will mix a bunch of different alcohols all together and get a final product that doesn't taste like alcohol at all, except in reverse. This mixed a bunch of different spices together and didn't taste like anything.
I mean, I still ate it all, because food that's bland is much better than food that's actively objectionable. There are people there who think that Soylent is a great idea.
Where did all this flavor go?
Words from the ChefI don't have a lot to say other than that I'm disappointed in this curry. I was super hopeful after the success of last week's curry but nope. I don't know if I didn't salt it enough but even then, most of what came through was heat. There weren't a lot of spices in this curry which surprised me greatly and I think that may be why it's blander. Anyway, I wasn't pleased because when an easy to make curry is tasty then it can be something I add to our menu easily. This one, not so much.
It looks beautiful, but looks can be deceiving.
Instead of talking about the curry, which really doesn't have anything to talk about, I'm going to talk about the pickles that softlykarou made that I suggested we have with the meal. I thought they were from the book she recently checked out of the library with the dull-but-accurate name of Asian Pickles, but it turns out that she found it online. They were the best part of the meal. She made them with cauliflower and let them sit and soak for a week, and they were crisp and a little sweet and a little spicy and all around amazing. I hightly recommend them to everyone.
Pickles in question in the upper right.
That's about it, really. When the curry's good I can talk about it, and when it's bad I can talk about it, but when it's not even really there at all, what is there to say?
Would I Eat It Again?: Eat what? Did I eat something?
Do I Prefer It to the Usual Thai Curry?: No.
What Would I Change?: What week it was so I could have a different curry.
Anyway, curry.
Very similar to last week's ingredients.
I have very little to write about this curry because it had no taste. softlykarou and I were listening to a podcast about The Matrix during dinner, and for a bit I had to make sure that I was actually eating anything. But I was definitely chewing on something solid, and every once in a while I'd get a flash of heat as I bit into a pepper, so I know that I did actually eat dinner. It's like how some cocktails will mix a bunch of different alcohols all together and get a final product that doesn't taste like alcohol at all, except in reverse. This mixed a bunch of different spices together and didn't taste like anything.
I mean, I still ate it all, because food that's bland is much better than food that's actively objectionable. There are people there who think that Soylent is a great idea.
Where did all this flavor go?
Words from the ChefI don't have a lot to say other than that I'm disappointed in this curry. I was super hopeful after the success of last week's curry but nope. I don't know if I didn't salt it enough but even then, most of what came through was heat. There weren't a lot of spices in this curry which surprised me greatly and I think that may be why it's blander. Anyway, I wasn't pleased because when an easy to make curry is tasty then it can be something I add to our menu easily. This one, not so much.
It looks beautiful, but looks can be deceiving.
Instead of talking about the curry, which really doesn't have anything to talk about, I'm going to talk about the pickles that softlykarou made that I suggested we have with the meal. I thought they were from the book she recently checked out of the library with the dull-but-accurate name of Asian Pickles, but it turns out that she found it online. They were the best part of the meal. She made them with cauliflower and let them sit and soak for a week, and they were crisp and a little sweet and a little spicy and all around amazing. I hightly recommend them to everyone.
Pickles in question in the upper right.
That's about it, really. When the curry's good I can talk about it, and when it's bad I can talk about it, but when it's not even really there at all, what is there to say?
Would I Eat It Again?: Eat what? Did I eat something?
Do I Prefer It to the Usual Thai Curry?: No.
What Would I Change?: What week it was so I could have a different curry.