Breakfast Curry

Breakfast Curry Powder

cardamom

fenugreek

coriander

cara cara orange peel

turmeric

cinnamon

star anise

ginger

Curry is so versatile. Even though it is often a one pot dish, the complexity of a good curry is unparalleled. I'm constantly trying to define what makes a good curry and refine my own in the process. In doing so I've tried a lot of different combinations of spices and ingredients; considering the seasons, current mood or how I want to highlight a main ingredient.

One result that I am happy with is my breakfast curry blend. I began by considering what spices lend itself best to the morning and what pairs well with most (Western) breakfast options. Not an attempt at "fusion", but an example of what curry is capable of and using it as a subtle addition rather than an assertive overtone of flavor.

I've since kept it on the countertop and have been finding ways to creep it into breakfast each morning.

                   

           

                      

                       

How To Make Cheap Booze Taste Better Chapter 1

SAKE

Frugality in food can usually provide delicious results, given the right preparation. However, we don't perceive alcohol in the same way. We tend to think it's best when using top notch liquor, but unless it's drank straight or in a minimal cocktail (gimlet, old fashioned, martini, etc.) it's hard for me to find the subtle differences brought by a higher quality booze. Don't be ashamed if your budget is tight and you still want to enjoy a great cocktail.

A large $8 bottle of Gekkeikan provided a great template for experimentation.

I decided on a combination of the following:

sake
white grapes, halved
ginger, sliced (skin on)
quarter lime wedge
elderflower syrup
pinch of salt

Put your glass of choice in the freezer while you prepare the cocktail.

Muddle the white grapes, ginger, lime, salt and elderflower syrup in a cocktail shaker until the grapes have extracted almost all of their juice.

Add ice and sake.

Shake for about 20 seconds.

Take glasses out of the freezer and strain the cocktail over a fine mesh sieve into your chilled glass. Serve up.

This happened to be made using ingredients that were already in my fridge. Make your own cocktail with what you have on hand. The best rules to follow is to have something sweet, something sour and something aromatic. You can also think citrus, syrup and herbs as a baseline for an endless number of combinations.