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The obsession continues... been experimenting lately with curry powder... finding that it can blend very nicely with cajun seasoning... it's two different kinds of spicy, and together it isn't overpowering like too much of either by themselves can be. It creates a kind of layering of flavor that builds on one another and adds to the overall tastes from the other spices, the chicken, and the melted butter. It's also a perfect meal for this kind of weather, I'm finding... it really appeals to the palate and I find my appetite, which is not normally the best in hot weather, to return more than a little when experimenting with this kind of dish. I think this is a very good time of year to experiment with middle-eastern or mediteranean cuisine, or food from similar climates.
I also find myself, more and more, using butter as if it was just another seasoning that I was adding, which is something that I haven't really done in the past. (I'm known for meals which fairly swim in butter, which is one reason I took to using the fake stuff rather than the real stuff.) Some of my dishes, like the chicken today, still do call for more butter than some might use, but I'm much more aware of the butter's properties, am really using more appropriate amounts (which is something that liquid spray on butter is great for since you don't have to estimate how much butter you'll have when it metls from a solid, it's already in liquid form) and am paying more attention to how the butter affects the flavor and texture of the food I am preparing.
I'm also experimenting with couscous... it's a strange dish, since it's somewhat ricelike but is actually pasta... I find you can more or less treat it like either and it turns out very nicely, and I'm experimenting with various recipes for it. Staying away from the milky creamy cheesy recipes I sometimes use for rice, though, since that just doesn't quite go well in this kind of weather... might try it that way sometime in the winter.
I can't wait till we finish fixing the kitchen sink (do it yourself projects take forever), then I'll be able to wash dishes a lot easier and I'll be more comfortable doing a larger amount of non-microwave cooking again.
I also find myself, more and more, using butter as if it was just another seasoning that I was adding, which is something that I haven't really done in the past. (I'm known for meals which fairly swim in butter, which is one reason I took to using the fake stuff rather than the real stuff.) Some of my dishes, like the chicken today, still do call for more butter than some might use, but I'm much more aware of the butter's properties, am really using more appropriate amounts (which is something that liquid spray on butter is great for since you don't have to estimate how much butter you'll have when it metls from a solid, it's already in liquid form) and am paying more attention to how the butter affects the flavor and texture of the food I am preparing.
I'm also experimenting with couscous... it's a strange dish, since it's somewhat ricelike but is actually pasta... I find you can more or less treat it like either and it turns out very nicely, and I'm experimenting with various recipes for it. Staying away from the milky creamy cheesy recipes I sometimes use for rice, though, since that just doesn't quite go well in this kind of weather... might try it that way sometime in the winter.
I can't wait till we finish fixing the kitchen sink (do it yourself projects take forever), then I'll be able to wash dishes a lot easier and I'll be more comfortable doing a larger amount of non-microwave cooking again.
