Necessity is the mother of invention.
I'm only starting to mess around with curried now.This was how I learned most of what I know about cooking curry.
Quite happy to eat Greek sovlaki. We used to have an Iranian place that did saffron chicken and schwarma.Mom is an absolute nut for Mediterranean/Middle Eastern food. I like it a lot, but not like she does. So we’ve gone from Italian & Greek gateways into Lebanese, Iranian, Armenian, Saudi, Egyptian, Jordanian, Palestinian, and Israeli cuisine. Ethiopian, too.
That has given me the opportunity to get her trying Indian. Naan- especially garlic naan- is now welcome at her table any time.
Here in Sweden, we have an old misquate by a woman named Cajsa Warg, who wrote cookbooks in the mid 1700's "Man tager hvad man hafver*" which translates to "You take what you have"
That sounds ... brave. I guess you might have gotten something salad dressing-esque to play with the lettuce and tomatoes (if you had them on the sandwich), but it doesn't seem as though things worked out that way.Tried making a club style sandwich using port wine cheese. I’m filing that under close, but no cigar.
That’s actually headed down the road to pemmican.Venison, blackberries, rolled in a (bit less moist than typical so that it holds together) crepe, tiny little bit of honey drizzled inside. I feel like thats breaking some rules somehow but i do what i want!
I have a smalk bit of unflavored yogurt on the plate next to it for dabbing in.
But im eating a wrap. With puffy venison pieces.That’s actually headed down the road to pemmican.