A few things I learn about cooking
A decently wrong run of good cooking finally came to an end, and I started cooking again like an amateur that I am. Still, a few things I learnt over the past month or so:
- You can’t screw a Chinese dry dish so bad that it cannot be salvaged by adding some toasted sesame seeds
- You can’t screw an Italian dish so bad that it cannot be salvaged by adding some roasted garlic
- The greatest Tamil innovation is the assortment of podis. All you need to be a great cook is a pressure cooker and appropriate set of podis from Grand Sweets, Adyar.
- No matter how crappy the food, your friends will not know the difference if you add appropriate amounts of tamarind pulp - jaggery mix.
- Don’t know how to make pani puris? No issues. The above tamarind-jaggery mix to rescue. Keep Everest masala handy, though, for you CAN actually screw up the hot chutney.
- Buy your Sesame oil only from China town.
- Never ever ever ever buy anything Chinese in India. Never.
- The above point has to be repeated: Never ever ever ever buy anything Chinese in India.
- Typical Indian cooking butchers vegetables. Two vegetables actually do taste different.