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#i-remember
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Connective tissue
Senate bean soup. Being an antipodean, I had no idea such a soup existed, though the idea of pork and beans has frequently punctuated my life. After reading the recipe and the story behind it, in the NY Times, I felt a call to action. The whisper of several powerful forces. . . Winter, pork, memory, simplicity. . . I used my mum’s old slow cooker. An old Tiger brand thermal cooker from the 1990’s. A pot within an insulated pot. . . I used the inner chamber to heat and cook all the ingredients (400g dried navy beans, 3 carrots, 2 potatoes, 2 ham hocks, a onion, five garlic, half a tablespoon of paprika, a large pinch thyme, pepper, salt, a knob of butter and 2L of water) and then left it overnight. After an 8 hour sleep the soup was still steaming and 65 degrees C. At this point mash the potatoes and a small portion of beans, stir into the soup; break up the pork meat and remove the bones and skin. The soup will gleam with goodness and connective collagen. . . As
by noreply@blogger.com (Edward)3 views2024chardonnayi-remembermornington-peninsulapinot-noirsoup - news
A lamb curry with Shanxi pulled noodles
The morning after picture. . . A curry with a Chinese accent. . . As I get old and grey I keep returning to people and food memories from long ago. Of late, my mum’s lamb curry with its thin sauce, spiked with Madras curry powder. Mild, comforting and much missed. She only used 9 ingredients (including two spice blends - Garam Marsala and Madras) and gave minimal instructions I was leafing through Jon Kung’s book - Kung Food - recipes from a third-culture Chinese kitchen. There’s a recipe for goat curry and lo mein. He lists over 30 ingredients (if you include the ones he repeats). . . After making an abridged (cutting 12 ingredients, much of suggesting prep time and several steps) and adulterated (adding 2 and using Shanxi noodles instead) version, I’m still struck by how much this reminds me of the lamb curry of my childhood. It’s mostly the turmeric and coriander I think, plus the mildness and the slight graininess of the sauce from the spice. The Shanxi noodles are a pl
by noreply@blogger.com (Edward)3 viewsi-rememberlambnoodlesrecipe