To most of us, “cut and paste” implies taking shortcuts and not doing things the right way. This particular bit of “cut and paste” is the logical, easy end result of really doing the right thing. My last post on this blog was for a delicious Thai style red curry paste prepared in bulk. Doing that facilitates the cut and paste approach to making a really beautiful Thai Red Beef Curry. All you need to do is cut the ingredients and add the paste before a rudimentary bit of cooking.
Sorry in advance, but this one is a bit of a rant. “Go Back Where You Came From” This seems to be the underlying sentiment and backbone of some philosophies trumped at and by us today. I am offended on a number of levels. Firstly, the correct English is “Go back to from whence you came.” So, if you don’t understand your own language, don’t shout it at strangers. My second level of offence is at the intolerance we show for each other at state level, and at every stratum of society, all the way to the most vulnerable. Thirdly, I am offended by the appropriation of the best culinary delights of numerous nations by those who believe the originators of those same recipes should “Go back where they came from.” I don’t go with this line of reasoning. I welcome diversity and I believe that we need to welcome the people as well as their recipes. So, when my Indian friend Prateek started a conversation about Indian cooking, I took the conversation to a logical conclusion and cooked these Indian Style Lamb Shanks.
Here in Ireland, we are such a bunch of hypocrites. We portray ourselves as being ruddy faced, outdoor types with knowledge that only someone born to wealthy working farmers could possess. We like people to believe we “know a fella” who can get us a poached salmon (uncooked poached that is) or a haunch of venison from “the Estate”, non, nod, wink, wink. When it comes to our feathered friends, a brace of pheasant or wild duck can always be had from “a lad I know”. This is mostly just tosh. Many of our better butchers now carry game in season and one only needs to pull on the wax jacket and green wellingtons to get from the car to the shopping centre.
To most of us, “cut and paste” implies taking shortcuts and not doing things the right way. This particular bit of “cut and paste” is the logical, easy end result of really doing the right thing. My last post on this blog was for a delicious Thai style red curry paste prepared in bulk. Doing that facilitates the cut and paste approach to making a really beautiful Thai Red Beef Curry. All you need to do is cut the ingredients and add the paste before a rudimentary bit of cooking.
