My only fear in mixing cultures and blending them together too smoothly is the loss of some of our finest points of diversity—particularly in the area of food.
With St. Patrick’s day upon us, while I’m sure I’ve both Americanized and Polishcized my preparation of corned beef and cabbage, I do wonder what the traditional Irish methods of cooking it are? I use a pressure cooker, a flat cut of corned beef, bayleaf, peppercorns, paprika, sage and rosemary and cook that for one hour with a single can of beer only. After an hour, I’ll add potatoes, carrots, cabbage wedges and sometimes onions and cook for another fifteen minutes (times are counted when pressure is reached). Hmmmmm.
The Lost Children: A Charity Anthology
Oh, I’m going backwards in time…but now it’s corned beef and cabbage…which, by the way, I start to daydream about in February.
If you say you make curry lamb with rice and mango ice cream (I’ve been on an Indian kick lately)…I’m showing up at your doorstep with bags packed.
No Rina, I do lots of Chinese, Mexican, French, Polish, Italian, and a little English, but haven’t attempted Indian yet, although I do love lamb as well as curry. How ’bout we just call the pierogi ravioli (I do make both the meat and cheese fillings to accomodate my brother-in-law) and we’ll grab Neha to teach us some Indian dishes?
Mmm, Mmm, good 🙂