Curry
Stef and I went to the Maryland Renaissance Festival last weekend and bought a bunch of dried/ground herbs including tarragon, paprika, cumin, and - most notably - madras curry powder.
Here's the thing about fresh curry powder:
It smells. It smells GOOD. Even through the bag.
My computer is near the kitchen, so since Sunday I have been smelling curry almost constantly. Earlier in the week we had some leftovers to use up, but tonight we're finally going to make some Japanese karē with pork. We'll be using store-bought curry blocks, but I'm thinking we'll likely add a bit of the fresh stuff for extra spice, aroma, and flavor.
Here's the thing about fresh curry powder:
It smells. It smells GOOD. Even through the bag.
My computer is near the kitchen, so since Sunday I have been smelling curry almost constantly. Earlier in the week we had some leftovers to use up, but tonight we're finally going to make some Japanese karē with pork. We'll be using store-bought curry blocks, but I'm thinking we'll likely add a bit of the fresh stuff for extra spice, aroma, and flavor.