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Joe Siclari has a lot to answer for
Jul. 30th, 2007 01:06 amThe subject line isn't news to those who know the fan. It's now 3+ years since I lived at Fanhihall for 4 months and I'm still thankful for the habits and courage I picked up in 4 months of watching Joe cook and thoroughly enjoying the results of his creative, adventuresome approach to the process. ( Geri's 3-onion chicken salad with curried, herbed mayonnaise )
The curried, herbed mayo just kind of happened. It's a very Joe sort of thing -- reach in the cupboard, pull out some spices, and put them together with curiosity and confidence. I wasn't that daring -- savory, thyme, and dill plus the curry powder, all in amounts sufficient to make their presence known. Which means 3-4 times as much spice as I ever used without a specific recipe before those 4 months of watching Joe.
I suppose it's possible that the salad will turn inedible overnight. I doubt it, but if it does, I'm going to regret that Auntie Cathie's Bakery and Roadside Stand is closed on Mondays.
The curried, herbed mayo just kind of happened. It's a very Joe sort of thing -- reach in the cupboard, pull out some spices, and put them together with curiosity and confidence. I wasn't that daring -- savory, thyme, and dill plus the curry powder, all in amounts sufficient to make their presence known. Which means 3-4 times as much spice as I ever used without a specific recipe before those 4 months of watching Joe.
I suppose it's possible that the salad will turn inedible overnight. I doubt it, but if it does, I'm going to regret that Auntie Cathie's Bakery and Roadside Stand is closed on Mondays.
