Ohhh, some very interesting ideas. I used to have that excellent book, Charmaine Solomons Complete Asian Cook Book, but loaned it to someone and it was never returned.
I really enjoy your approach to cooking and life Lucy, we have a lot in common. And laugh I did at your rebellious Sri Lankan curry at a Thai curry buffet. Sisters Hey?, so funny. I'm totally with you on the substitution with what you have on hand, but I do recall my brother substituting OP rum instead of sherry in some Chinese dish he made when we were kids. It went down in the family archive of funny stories.
Back in the day when you couldn’t buy Chinese cooking wine, I would sub sherry but not sure about the rum!! I can imagine that he’ll never live that down!
The buttermilk would have been a delicious substitute for the coconut cream. It is amazing how all these spices are easy to access now, growing up we had, salt, pepper and dried mustard powder!
I could only grow fresh cilantro during winter where I used to live so I’d often mix parsley mint and basil as a sub. But yes I agree on the evolution of food and flavours. Today it’s too easy to get any herb or spice whenever we want it.
I love that you have such an intuitive & chilled out way of cooking! That should be the ultimate goals of all cooks.
Thankyou. I try to encourage people to cook rather than buy! And that it’s not hard to cook real food.
Well said, Lucy!
Ohhh, some very interesting ideas. I used to have that excellent book, Charmaine Solomons Complete Asian Cook Book, but loaned it to someone and it was never returned.
It’s a great book, although I haven’t used it for a while - it did get me started in cooking curries though.
Yes, same here. It opened my eyes to the huge variety.
I really enjoy your approach to cooking and life Lucy, we have a lot in common. And laugh I did at your rebellious Sri Lankan curry at a Thai curry buffet. Sisters Hey?, so funny. I'm totally with you on the substitution with what you have on hand, but I do recall my brother substituting OP rum instead of sherry in some Chinese dish he made when we were kids. It went down in the family archive of funny stories.
Back in the day when you couldn’t buy Chinese cooking wine, I would sub sherry but not sure about the rum!! I can imagine that he’ll never live that down!
It was terrible, I can still remember the scene very clearly.
The buttermilk would have been a delicious substitute for the coconut cream. It is amazing how all these spices are easy to access now, growing up we had, salt, pepper and dried mustard powder!
And thanks to you for opening my eyes to a true curry flavour!
I could only grow fresh cilantro during winter where I used to live so I’d often mix parsley mint and basil as a sub. But yes I agree on the evolution of food and flavours. Today it’s too easy to get any herb or spice whenever we want it.