Good morning. Happy President’s Day. Ligaya Mishan had a lovely essay on the country captain’s origins in The Times last week, tracing the aromatic, curry chicken from its homeland in the Lowcountry region of the American South to its origins in Britain and India, “a legacy of colonists whose new palates awakened the possibilities of spice. ”
I am intrigued by Ligaya’s Formula (above), from Rohan Kamicheril, founder and editor of Tiffin, a website devoted to regional Indian cuisines. Kamicheril grew up eating country captains in Bangalore, his mother’s recipe, passed down by his grandmother, of Anglo-Indian descent. There are no soup tomatoes that make up the dish in America, just the water and fat of the chicken, the spiced onions, the golden potatoes. It’s a dish meant to be eaten immediately. I can’t wait to do that.
You can later compare it with this one cooking recipe I learned from community cookbooks and some of the best cooks in and around Charleston, SC. Chicken is fried, then stewed with tomatoes and served with rice with shredded bacon, chopped almonds and raisins, sometimes with sliced bananas. It is very Junior Federation. Also, super delicious.
Captain water for dinner tonight, then! It’s possible with Melissa Clark’s new recipe for pineapple ginger coffee cake for dessert and breakfast tomorrow?
And we’re always here to help if something goes wrong in your kitchen or with our technology. Just write email@example.com and someone will get back to you. (If not, write me: firstname.lastname@example.org. I can take a punch. I read every letter sent.)
Now, it’s a long ride over rough terrain from anything to do with celery root or maple syrup, but I love Wit review by Alexandra Jacobsin The Times, about “The Heirs: The Lives of Million Dollar Babies“By Laura Thompson.
Equally entertaining is Molly Young’s suggestionin the newsletter Read Like the Wind, Han Suyin’s 1962 novel “Winter love. ” Molly wrote: “This advice goes to all my lesbian zoologists. “Make some noise, ladies!” Others will also be thrilled with the prose. (I found a copy online for about $12.)
https://www.nytimes.com/2022/02/21/dining/what-to-cook-right-now.html What to cook right now