So I am on Japanese Curry version #14.
My current quest is to figure out the sweetness issue. Between the spread, the maple syrup, and the wine (all critical components to the taste I’ve developed) it’s gotten a bit too sweet. So now I’m trying that terrible task – figuring what to reduce.
That is a BIG pain in cooking. Adding is easy. Taking away is easy. Adding more is challenging. Reduction? The worst, because it’s a case of “almost right but . . .”
It’s even more of a pain when you remove because you added something else (in this case, the wine). If it was a matter of “yeah, I need less of this” that’s one thing. I need less of SOMETHING because of something new . . . there’s a real pain.
Now beyond my complaining, this is also going to be educational because of the different components I can change. I’m going to reduce the wine last, if at all, since that gave such a boost to the complexity. I’m trying reducing Maple Syrup, which is promising, but tones down the interactions surprisingly. I’m also looking at the spread, which may be more than I need considering the other liquid components, and because it’d reduce some of the oily/salty tastes.
I’m thinking that my quest is going to go on for quite awhile longer – let’s not kid around here, I enjoy the heck out of doing this. So I’ll probably be trying and tweaking for awhile, and even if I get something I like, I’ll probably keep experimenting.
But we’ll enjoy the ride together!
Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach. He blogs on careers at http://www.musehack.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.