We added some leftover ham to some vegetables and cooked rice to make American-Chinese fried rice. We also had Ancient Old Meat – a recipe we’ve had for decades.
As I was measuring out the third group of spices for this dish I thought to myself “this had better be worth it”. Although it took an overnight marinade, three groups of spices, and two pans to cook, this dish was well worth the effort.
Carla calls this my Diva pan – and I see her point. I bought a Matfer Bourgeat 11 7/8-inch carbon steel skillet in November then cleaned and seasoned it the day before Thanksgiving (November 25, 2020). You can read about that experience and how I smoked up the house here. Then I used it for a few cooks and had to re-season it. This pan definitely demands attention as I start the seasoning and early cooking stages.
Wow, so many words to describe curry dishes! Last month I cooked and wrote about Green Thai Curry Chicken Soup. It was supposed to be a curry but was really more of a soup. That left us with a curry itch that needed to be scratched – real curry with an aromatic, tasty thick sauce that would coat the back of a spoon.
There is a reason I run screaming from the timeshare sales people. You know: the companies that offer you a free week at a resort and all you have to do is attend a one hour sales pitch to buy into a timeshare. I’m a Star Wars storm trooper a the hands of a Jedi master: “This is the pan you are looking for.”