Tag: #Food

  • Japanese Curry and the Fun of Trying New Foods

    YouTube is now the devil in my home. I say that because I find myself watching YouTube videos before I head off the bed. It started simple; I would watch rounds of different disc golf tournaments or Bad Movie Bible videos. Then somehow the algorithm figured out that I am curious about making Japanese food.

    The cooking video that Google decided that I needed to see was this guy:

    I respect Kenji’s cooking show and the recipe he put forth. I do draw an exception with putting raisins in curry, or any food that isn’t trail mix. It’s just gross people, always has been, always will.

    Like I said, not sure how I got to this video, but am I glad that I arrived, because now I have to make my own. As luck would have it, the local H-Mart carried the curry powder that Kenji used in his video, so later this week, I will give his recipe a try… except no raisins. Honestly, it’s just a bad idea.


    The great thing is that my kid is game for this. I don’t know how we did this, but we have a kid that is willing to try new foods, no questions asked. When I was her age, what my mom prepared us was pretty middle of the road, Midwestern American food. Nothing crazy or surprising, as most of the recipes my mom followed either came from Betty Crocker, or her mom, or her mother-in-law. Later in life, both of my folks became much more adventurous with food. Probably because they didn’t haver to feed three boys anymore.

    I was lucky enough to make great friends in college, who were from all over the world, or had at least traveled around the world. It was positive peer-pressure, as I didn’t want to look like the unrefined yokel who was afraid to try sushi, or Indian food, or the Mongolian grill, or the new Pho place that opened up down the street from campus. And it also helped that I started dating a gal who was a trained chef, and trying new foods was like her whole thing. And then I married her, so that kind’a sealed my fate.

    Point here, I guess, is that I’m going to try my hand at making Japanese curry. I am very fortunate that I have a wife and kid that encourage me to try my hand at creating these dishes, as they are very open to trying them. Oh, and I have really great friends that forced me out of my culinary comfort zone twenty years ago.

    Just, no raisins please.

  • Making a Sauce

    I think I was like most people, in that I had dabbled in cooking. Before Covid, I had a few solid dishes that I knew I could make which would come out great, and then the rest of the time, I was serviceable in the kitchen. Let’s just say, I never cut off a finger.

    Now that we are in the land of Covid, I like most people, started spending more time in the kitchen; cooking, planning and prepping meals. I didn’t get all bread crazy, but I started taking a more active role in helping out with food. When it became clear that I was going to be a stay at home parent for the foreseeable future, I started taking cooking and food prep more seriously.

    My friend, Erin, writes a really great food blog, BIG SIS LITTLE DISH, which I visit for ideas and to get inspiration. It also helps that my wife is a trained chef, and spent several years working in professional kitchens around NYC. If I am in the middle of a recipe and get lost, I can call on the wife to help me out.

    I have been at it for six months now, and last night, I needed to make a gravy to go with dinner. I took 3 tablespoons of butter, and melted it in a pan. Then I added an equal part of flour to the melted butter, and stirred the mixture with a wooden spoons. When the rue was a good color, I whisked in a cup of homemade chicken stock, a little at a time. Once the stock was incorporated with the rue, I whisked in salt, pepper, and dried thyme. The last part I added was about a quarter cup of cream, stirred it in, and lowered the temperature to a simmer so the gravy would thicken up.

    I made this gravy all from memory with ingredients that I now always have on hand. I had a deep feeling of satisfaction that I could just “whip this up,” and make a sauce that would complete a meal. I had unlocked a new life skill, and I guess I realized the wholesome fulfillment of being able to provide a good meal for my family.

  • The Chef Show (Sort’a Review)

    I don’t actually like writing reviews of show. (Though I did it for Trotsky on Netflix, and somehow got a bumper crop of readers.) I never feel that I get down to the real reason why I like a particular show, but when I have a dialogue or conversation, I feel like I do much better. Either way, I don’t do it often, but here we go again.

    I started watching The Chef Show with Jon Favreau and Roy Choi, and it is presented like a companion piece to the movie Chef that came out in 2014. Though the movie was a little weak on plot, it sure made up for it with the passion its characters had for the food they made. It reminded me of Big Night, and Jiro Dreams of Sushi, as both of those movies were infused with an infectious love of not just food, but the joy of preparing food.

    Which gets us to The Chef Show, which isn’t like a normal cooking show. What is being presented isn’t for me to learn how to cook anything. It’s more like I’m being shown the joy of preparation and being around other chefs. The one detraction I have is that it does have a Food Network/reality show feel to it, like “would you believe that we happen to run into…” ya-da, ya-da. (Like Jeffery just “happens” to be walking by Ina’s kitchen when she is finishing making a meal.) We all know it’s staged.

    The best parts are just Favreau and Choi working together in the kitchen. There is a feeling of friendship between the two of them, and also a teacher/student relationship. Which is fun to watch because Favreau is an A-Lister in Hollywood and has more money than all of us, and doesn’t have to do anything he doesn’t want to, and there he is being politely yet firmly being chided by Choi on his knife skills, and Favreau takes it with a smile. It’s fun to watch, but more than that, it is enjoyable to see the joy in the hard work of preparing food.