Why do you feel so entitled to a title?

So Dell called me today to ask if I’d gotten my package again and I explained to them that I didn’t trust them with my property, and that “Claws” is not only not my name, but to my knowledge it isn’t even a proper name at all.  They said they’d call me back because I was obviously not satisfied with their service.  I don’t know what they plan to do but at this point I’d just be happy to never hear from them again.

Again, as I’m typing this, there’s bread rising in the kitchen.  Unfortunately, I may have made a mistake this time.  I made the same bread with fried onions and asiago cheese, but this time I fried the onions with turmeric powder as well as cumin seed to give the dough a kind of curry flavor.  It sounded like a good idea, but I just remembered that turmeric is supposed to have antibacterial properties, so it could kill the yeast and ruin the whole dough.  I’ll have to remember to look up something about that.  If I succeed, I’m dubbing this “Curry Cheese Bread”.  That probably sounds really gross to a lot of people, but I have high hopes for it.

I got this idea when I went to Some Kinda Pasta for dinner today with Sam.  I’m sure most people at UBC know Some Kinda Pasta by now, but if you haven’t, you really ought to.  They’re highly specialized so they mostly just make pasta and sauces, but their specialization means they have really high quality.  My favorite dish there, which I pretty much order every time I go there, is a curry chicken sauce, which is one of the best pasta sauces I’ve ever had.  The flavor is just bold enough to make up for how bland pasta tends to be, and it doesn’t resort to use of the tomato, which in my opinion is the most horrid, barbaric ingredient ever to poison the culinary world.  Tomatoes are so bloody acidic that when you eat anything made with them, you can’t taste a thing but the acidity of the tomato, and the actual tomato flavor masks everything else.  When you put tomatoes in something, you’re just eating tomatoes, and in turn is a destructive force in any kitchen. You can’t enjoy anything that’s salty when you’re eating something made with tomatoes.

The curry chicken sauce at Some Kinda Pasta, however, gives a very nice salty and bitter taste with a sort of zesty spice to it that complements pasta very well.  And for everyone who gasps at my harsh critique of the tomato, I’ve heard from those that enjoy tomatoes that the marinara sauce at Some Kinda Pasta is quite good too.  Not that I’ll ever try it.

Anyway, the idea that a curry sauce interacts so well with unleavened dough led me to wonder if it would work well in bread.  I’m starting small with turmeric and cumin, but if this works there are more possibilities.

I really did miss having a kitchen.