Fun in the kitchen

I have been spending a lot of time lately on YouTube watching cooking videos.  

Gordon Ramsay is much better in his videos than on cable TV - he is a pretty good teacher, and what he makes is relatively simple and delicious.  

Anthony Boudain "No Reservations," and when they're properly pirated, "Parts Unknown," I find fascinating, less so for the food than for his insights and discoveries in the local culture.  I want to travel and have his advance team to find all of the wonderful little places he visits.

The best of all, however, are the Brothers Green.  Two crazy Millenial brothers who have a wonderful approach to cooking.  They don't measure anything, they combine crazy ingredients, they have a lot of fun, and judging by the things I've been inspired to make, they cook really good food.  They make me want to go into the kitchen and create crazy things out of what I have in the fridge, which is precisely their point.

If you follow them closely, you learn what you ought to have in the fridge - they are partial to BBQ sauce, which Josh makes, guacamole, made is a variety of ways, red onions, and scallions.  Hot sauce, too.

Rooting around the other day in my bin that holds food items, I found a jar of red Thai curry sauce.  I have no idea where it came from.  Curious, I opened it and fingered a taste. Good!  Then I read the lable, that said once opened, it should be refrigerated and used within three days.  Uh, OK.  A little research on the 'Net yielded a couple recipes.  Off to the store.

Red onion, carrots, red pepper - cook 'em up.  Chop chicken thighs into small bits, brown in a little oil.  Combine.  Add red Thai stuff, and a can of coconut milk.  I had some leftover mushrooms - threw them in.  Some more spices in, Coriander and scallions in reserve as a garnish.

Then, inspired by the Brothers - I took some rice, put it in a fry pan with a little oil, added spices - cinnamon, cumin, coriander, my Georgian spice blend, and roasted the rice.  When a little browned, added a mix of water and coconut milk.  Brought to a boil, and then let simmer for 30 minutes (brown rice takes longer).

Served the glop over the rice.  Friend Wendy said it was the best dish I had ever made.  I agree, and not only because it was so different from anything I have ever made.

So, I'm expanding my horizons in the kitchen, combining things I have never combined, trying things I have never tried.

It's fun.  French Guy Cooking is the next YouTube fetish.  He's fun, if a little precious, and not as adventuresome as the Brothers.  I hope to find more.

In the meantime, I'm going to Dubai with Tony.