Notenoughpepper

Overly pretentious food writing (Hopefully not too pretentious. Maybe. Probably. Not really…)

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One pot pasta

on October 03, 2023

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Been a little while, hasn’t it? I’ve been preoccupied with a lotta things. Between slowly preparing for a new life back in NYC coupled with a rather harrowing incident that occurred last September, I haven’t had much time to revisit this thing of mine. Nevertheless, I’m glad to be back in the saddle of sorts and I’ll start by sharing a few experiences I’ve had following my latest recreational culinary adventure at CSCA! This year, in what will likely be my last course at this fine little institute, I’ve been studying and exploring the fundamentals of Indian cooking. My interest in Indian food has been a constant throughout my life and I was pretty excited to be able to discover all of the lesser known recipes and practices spread throughout the microcontinent. Prior to taking this course, I was an uneducated peon in the practices of spice blending, bread making, and more. Now, I am armed with the knowledge of other spice mixes that display the influences of other cultures on India...

Chicken Chattinad

From the Tamil Naddu region of India, hails a rather unique chicken curry that has become quite a family favorite over the course of these past few months. The southernmost region of India utilizes a bevy of spices and aeromatics that are less ubiquitous than the typical spice blends that we are more familiar with in the west, like garam masala. The Chattinad masala which flavors this particular curry utilizes a blend of some of the more recognizable spices, like cumin and coriander, but features other flavor sources that one might not expect from an Indian spice blend here in the states, such as dried coconut flakes, as well as fennel and poppy seeds, all of which have to be lightly toasted beforehand. This combined with a dry red chili gives the Chattinad masala a rather distinct flavor from the Garam Masala we’re all used to, the dried coconut flakes in particular almost evoke an almost Thai-esque flavor profile. Chattinad gravies (people like to call curries “gravies”) are als...

Eating in NYC

Being in NYC for a few days has reignited my appreciation for its vibrant restaurant scene. As I’ve mentioned in some previous entries, the establishments you’ll find here specialize in some of the less ubiquitous cuisines than the usual Chinese, Indian, or Italian, but even those that do are a treat to be sure. As one of the restaurant capitals of the world, New York introduces an in interesting juxtaposition of fledgling establishments and businesses that have been neighborhood staples for decades upon decades, even if many never imagined they would remain that way. The life of a NYC restaurant can vary so dramatically. Some remain for many years and become tourist hotspots, others open showing much promise but only last for a year, and some seem like neighborhood mainstays only to go belly up out of the blue. The Sword of Damocles that was the Covid-19 pandemic saw a lot of beloved enterprises going the way of the T-Rex, but what I had a chance to experience last week shows how many...

George S

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