Jason (jcreed) wrote,

Tonight's cooking experiment was seeing what happened when I stripped down the vindaloo from Saturday. I cooked a half pound of chicken thigh in a slosh of canola oil, and threw in about 8oz of crushed tomato, and added some miscellaneous spices and additives without paying a lot of attention to what I was doing. Salt, pepper, cumin, curry powder, some vinegar. Came out perfectly edible and not entirely untasty with rice. But really I think it was too oily and too blandly tomatoey. Separately, basmati rice is not my favorite. Doing some wikipedia research, I think I've determined that squishy over-cooked medium-grain rice is what I'm after. Anyway, I suppose the onions and garlic in the vindaloo --- which I completely omitted here --- really did a lot to establish its flavor. Also perhaps the step of tossing the chicken with spices before starting to cook it?
Tags: minimalist cooking

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    More things to add to the "chord progressions that aren't cliches-I-already-know-about nonetheless covertly appearing in multiple places" file.…

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    Consider the chord motion in Lights's "Cactus In The Valley" that happens around 49s in: v link goes here | F G C C | F G C C | F G Am D7 | F G…

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    Cute little synth widget playground: https://blokdust.com/

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