Put the following into a food processor: Half a large onion 5 or 6 or 8 cloves of garlic 1 3-or-4-inch piece of ginger, peeled, roughly chopped 1 tsp ground coriander .5 tsp ground cumin .5 tsp black pepper a few shakes of turmeric about tsp of kosher salt .5 tsp ground cinnamon 4 or 5 small canned whole tomatoes (or whatever you get from a 14 oz drained can of whole peeled tomatoes) .5 cup of water Puree this until well combined and set it aside. For the rest of the dish, you’ll need: The other half of the onion…
Mike Morrow | selected works
From Food
The amount of water you use to boil pasta disgusts me
Harold McGee (think “Alton Brown before there was Alton Brown”) writes what would seem a blasphemous article about cooking pasta using less water, a change which he estimates would result in “saving 250,000 to 500,000 barrels of oil.” I’ve chided relations on occassion for not using enough cooking water for pasta, without ever really knowing why (other than I tend to be a somewhat bossy and annoying backseat cook). But I have always wondered what would happen if you used less water or started with cold. That’s the difference between me and these other guys: I just wondered. McGee actually tried…
Cooking: humanity’s ‘killer app'”?
As reported in The Economist, Harvard’s Richard Wrangham has a theory that “cooking and other forms of preparing food are humanity’s ‘killer app’”: Cooking is a human universal. No society is without it. No one other than a few faddists tries to survive on raw food alone. And the consumption of a cooked meal in the evening, usually in the company of family and friends, is normal in every known society. Moreover, without cooking, the human brain (which consumes 20-25% of the body’s energy) could not keep running. Dr Wrangham thus believes that cooking and humanity are coeval. In fact,…