Foodie Tuesday: Everybody’s Version is Different

As often as I post about loving comfort food, I seldom say clearly enough that I’m well aware everybody’s version of that idea is unique. Yes, we have familiar favorites that we’ve learned from our national, cultural, regional and communal environments, and those might well be generalized across towns or families. To a point. But the specifics vary with our own body chemistry, when it comes to allergies and the biology of taste buds, never mind the variety that comes from making choices.

That’s when it’s possible to slide from one leaning to another, even in what food sounds most comforting to me at the moment. Did I grow up surrounded by essentially middle class, white, middle-of-the-road, twentieth century American foods and preparations? Yes. Do I still think most of the stuff I grew up eating and drinking is delicious and comforting? Yes, I do. But it’s long since been joined on my hit list by a lot of other edible goodness that derives from cultures and kitchens far from those of my youth.

Learning to eat and prepare some of the deliciousness found in, say, Thai and Russian and Moroccan cuisines not only stretches my repertoire but trains my hungry brain to hanker for new goodness in addition to the comforts of my hungry childhood. Every unfamiliar regional or national cuisine, every dish, that I get to taste offers the possibility of further comfort foods. What’s it all mean? Most importantly, that I will never lack for something delicious that will bring solace and pleasure along with its nutrients, and may well continue to find new and enticing foods to add to my go-to list as life goes forward.

Photo: Tandoori Tastiness

Take a plateful of Tandoori chicken with Basmati rice, raita, coconut, dried fruit and cashews (and avocado, snap peas and carrots on the side), for example. Once you’ve had the marvelous and heartwarming masala that seasons a Tandoori meal, it’s easy to see what’s made that region’s cuisine so popular for so very long, and to think it’s a great idea to join the crowd.

Ha-ha-ha! I just realized I hit the Publish button on the wrong post. It’s Tuesday early this week! If it’s any consolation to anyone out there, it is already Tuesday in India, and I promise I’ll put up the other post tomorrow. Ta-ta for now, my friends. I have all night to dream about Tandoori chicken and anything else that makes me hungry for its comforts.

Foodie Tuesday: Without Chopsticks

I might be on a little bit of a tear with this deviled egg thing lately. Besides that the original concept of hard-boiled eggs with spicy ingredients and something creamy like mayonnaise added to their yolks are, well, devilishly delicious, the possible variations are nearly endless as well, and also exceedingly tasty. This treat can change nationalities and styles easily and frequently, according to preferences and the hunger of the moment.
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The other day, I had yet another urge for a deviled egg bite, and had some inclination to eat something at least vaguely Japanese as well. So that’s what I did. Both, that is.
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It was a refreshing menu.

I made coconut Basmati rice. Cooked in half coconut milk (my preferred brand, Chaokoh) and half coconut water (Amy & Brian Natural brand), it was topped with sliced and slivered almonds that I’d toasted with a touch of almond extract, some sesame seeds toasted in a spoonful of toasted sesame oil, some sweet little tiny, briny shrimp, and the deviled eggs in question. Those, I made with a creamy sushi-inspired filling.

I took the hard-cooked egg yolks and an equal amount of fresh avocado, nearly the same amount of Japanese wasabi mayonnaise, a hearty splash each of lime juice and tamari, and a handful of pickled sushi ginger, and blended them all together until creamy with my trusty stick blender. When I assembled these little goodies, it seemed only fair to crown them with a little ginger rosette each. I didn’t really have the skill to do it properly, but a curly bit of sushi gari tastes delectable regardless of whether it’s a perfect representation of a sweet little rose or not. I like to think I’m a bit like that myself, being slightly off kilter and messy in my way but well-meaning and amusing, and hey, sometimes even almost tasteful in my way.