I come from a family so (Euro)diverse that it’s probably best that I just check “American” for ancestry on my census form. There’s a fair amount of Italian, Danish and Irish, plus sprinkles of English, Welsh and who knows what else thrown in the mix.
I’ve made South Asian foods for years, and it’s usually in a pretty rote pattern:
- Chop and sauté onions and chicken.
- Add curry paste and some sort of milk.
- Add assorted vegetables, serve over rice.
There’s a reason I stick to the formula – it’s simple, and generally adequate. When you’re just looking for some Thai red curry on a Tuesday night, why mess with a simple formula?
Well, folks, it’s been a while since I blogged, for two reasons:
• I have not been able to source conch meat in Portland, and,
• I have made meals for Cambodia and Denmark, but have yet to blog about them, hoping I’d get through Bahamas first.
That didn’t happen – so this is a placeholder until Mission Bahamas is complete.
We all have stereotypes, images or sensations of a place based on what you know about it. In part, that’s what makes this project so fun – discovering whether the spicy flavors I expect to find in various parts of the globe match up to my own expectations.