If you’re a Nightstar denizen, know that I’m misusing that phrase. Vermi’s cooking burns because it’s very, very tasty, and it’s always served straight out of the boiling pot. This combination of factors results in burnt mouths.
But in my case, it’s this reheated curry I made. It’s HOT!
I think I’ve mastered the process of currying from pre-packaged ingredients. The curry pastes take care of all the tricky seasoning, and I’ve found the right way to prepare the meat and veggies so that the final product tastes just right. And last night’s curry was made at full-strength, mixing the milder masaman paste with the spicier panang paste. In fact, it’s quite a bit stronger than full-strength because I’m low-carbing. I left out the potatos and the rice, and then left out the additional water because if I’m eating it like soup I’d prefer it to be a bit thicker.
My mouth is aflame. Sandra had a tiny taste last night and said “Yum!” I waited the requisite three beats, looked back up at her, and she said “Ow! That’s HOT!” as she ran for some water.
That was a tiny taste. Sandra likes hot salsa, too.
Me, I’ve been shoveling it down by the bowlful. And I’m getting inured to it, because today’s bowl does not have my bald pate spackled with fresh sweat yet.
(Yes, you can tell when I’m eating something I consider “hot enough” because my head will go all sweaty and shiny. No lie.)
Okay, back to the funny mines. These capsicum-induced endorphines should help me dig up the really GOOD jokes, right?