November 18, 2009

International Cooking

So late last month a great chef I know shared an Afghan recipe with me. It sounded tantalizing and fun to try. So...

I started off by printing the recipe and making my own notes, including converting the measurements to things I could understand.

On to browning the onions. I desperately need more practice at this. All the years of cooking with onion powder has taken a toll. Then you add the cute little cubes of meat. We didn't use lamb, but beef. Tasted just fine. I'm sure you can substitute with other meats as well.

The carrots. The beautiful carrots. Tedious to cut up. I think making this on a large scale would require a better method for cutting. I should learn how to wield a knife like the chefs on tv and professional chefs.

:whack whack whack CHOP: Oh look! I only lost my thumb this time!!! lol
(This is fictitious and only an illustration least anyone think I have dismembered my hand at any point while cooking. )

Finished product...there are lots of steps in between, including adding cinnamon, that you can not read about because I lost the link and Mr. Amazing Chef hasn't been around much to ask. I will tell you my raisins didn't 'swell' like they were suppose to. Oh well. :) Life is too short to worry about swollen raisins.

I refrained from sharing the goodness with my siblings from fear of threats that would force on me a visit to remedial cooking school. They probably wouldn't have a piano there, so I don't want to risk it.


So whether you eat or drink or whatever you do, do it all for the glory of God.


1 Corinthians 10:31

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