So we ordered some delicious Thai/Vietnamese takeout tonight as part of a small celebration (more about that to come). At first, I thought that it was nice of the restaurant to provide the friendly, happy “Have a Nice Day” bags, but then after looking a little closer, we're not sure they actually meant it. As Kari said, “It's just not very convincing, is it?”
One of the best parts of this cookbook is the 50-page introduction where the author explains the traditional uses and preparation of the (gazillion) spices used in Indian cuisine. For example, we learn that turmeric is a root which gives an even better color and flavor fresh than when dried. “Turmeric is difficult to powder at home, and there is always a danger of buying an adulterated form in markets, so shrewd housewives buy their annual requirements before the summer and get it pounded in their presence.” Also be on the lookout for cassia bark being passed off as cinnamon, and if you can't use fresh coconut or find a reliable canned product, Nestlés coconut milk powder is the most acceptable of last resorts.
Hillary linked to it a while ago (the phrase became the tagline of her blog for a while). Then, earlier today, I was reminded of the January 4, 2006 NYT article and the accompanying recipe (thanks, Maria!).
Let me tell you, literally less than 10 minutes of prep time (would have been closer to five if I could have found the nutmeg a little quicker) and an hour later, creamy mac & cheese goodness.