Last night, Matt and I went to a class at Southwest High School called ‘Vegetarian Indian Curries’. The course writeup promised to teach us the building blocks for making curry, from which you can make a million different types. And that’s exactly what we got.
I loved it. I can’t wait to go to the Indian grocery to pick up chilies and whole spices (after she showed us the difference between her dry-roasted and ground coriander and cumin, I have no interest in the powdered stuff from Penzey’s), and about a million pounds of onions. She’s doing a course exclusively on Indian spices in the fall, and I intend to be there.
We’ve taken a couple cooking classes now, and I’m always floored at how little most people seem to know about the basics. I can understand maybe not knowing a lot of technique if you’re not familiar with the French ways, but the ingredients? How can a roomful of vegetarians now know what tempeh is? How can they not be aware of the spices? That’s kind of bizarre. I guess I take knowing that stuff for granted. We’re there because we know ingredients and technique, but want to know how to get the most authenticity, and more importantly, how we can then adapt our own version. This class was perfect for that.
After class, we went to trivia. AND WON.
Have an awesome weekend!! It’s spring!