The typed recipe card for my father’s famous chicken curry.
The recipe card says Lois, but it should say Louis.
And I should know. Louis was my father, and the recipe is for his famous chicken curry.
Well, I’d better clarify—the curry was famous, but only among a small group of people.
In Louis’s small culinary repertoire, chicken curry was definitely his signature dish.
June 26, 2017 in Family Food, Memoir and Food
Tagged chilli, clove, comfort, curry, father, feeling, Lois, Louis, pickle, recipe, vindaloo, vinegar
Pickled in vinegar … does this really make your mouth water?
(Originally posted on Sensorium, May 4 2014)
“Sour is the Basic Taste that makes our mouth water the most”, says Barb Stuckey in Taste: What You’re Missing:
This happens because a supersour food enters the mouth with more acidity than the permanent resident, saliva, which rushes in to try to manage this huge change in acidity in the mouth … Once there’s enough saliva to dilute the sourness, the waterworks stop. (pp. 227-228)
I thought that was interesting, but it was only the start of a fascinating exploration of sourness.
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