Yesterday’s lentils tasted great. Unfortunately they looked purple, the carrots looked purple and the plate looked purple. Obviously my substitution of red cabbage for sprouts purplified everything (yes I just made that word up). Which made me think that cooking cannot be a zen process. You can’t simply concentrate on the here and now. Like developing software, you have to have a vision of the end product. Imagine: Puy lentils, crispy bacon, bright orange carrot and green sprout leaves. That sounds like it looks great. And I should have taken the aesthetic into account when making my substitution.
Today I made what twecipe called Curry Puffs. I’m not a great curry cook. I do one Thai style coconut curry well enough for my tastes. However, I find the complexity of flavour of Indian curries to be, currently, beyond me. I added some carrot to the recipe to account for the aesthetic (my one Mexican reader may be impressed). The result was surprisingly presentable and tasted great. I think it needs a salad to go with it though.
That actually looks really good.
It’s the first dish you’ve shown pictures of that I liked the look of. That pastry is really hard to make if I remember correctly (unless you bought it). Well done.
Who said planning wasn’t part of the here and now?
@Mara: No, I didn’t make the pastry myself. That’d be a major challenge.
@Kowey: You’ll have to explain that one to me at lunch sometime.