To Do: Learn Restraint


Yup, everything. I love a good throw-everything-at-the-problem kind of food adventure. Restraint is a skill. It’s an absolute skill in the kitchen. And it’s something we really don’t have much of on ES. I’ve come very far from throwing every spice into every dip I make.

But once in a while I can’t resist adding more and more shit until your brain starts spinning because there are too many flavors to handle. And then you have to figure out what ingredient/flavor you want to explore further and then, well, add more of it. And more. And taste it after every addition. It’s a glorious exploration of the tongue.

Indian-Asian Curry Dip

Blend: cream cheese, feta, Thai red chili, cilantro, lime zest, lime juice, lemon juice, soy sauce, garlic chili paste, olive oil, sesame oil, rice wine vinegar, freshly grated ginger, curry powder, salt, pepper.

Thin with water for desired consistency, re-blend.

Serve with celery, or whatever else you have around. This would also be a great sauce over chicken,veggies and rice.

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  • Liza March 6, 2009  

    This was DELICIOUS!!! Can we have a post of our out of control spice collections like you did with the Tupperware cabinets? I always thought buying spice racks (that come with the spices) were dumb, but that was before I knew how expensive spices are and how every recipe I do I have to buy a new one and they have taken over my kitchen!

  • BS March 6, 2009  

    Liza! That’s a great idea! my spice rack is a problem

  • the wicked noodle March 7, 2009  

    This sounds amazing! Adding thai red chili to the grocery list!

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