When I write about pie on my blog, it’s usually for comic relief.
Apparently, my friend Morgan thought it was hilarious when I wrote about my “Patched-Together Rhubarb Pie.” It’s true: I’m comically bad at rolling out pie dough. (Though Pim’s latest post “One Pie Dough To Rule Them All” makes me think I’ll have to give that technique a whirl.)
Even when I get the rolling-out right, though, things go wrong. Case in point: the blueberry pie I made last week.
I’ve always been a very truthful food blogger and so I’m going to tell you the truth about the video you see above. Part One of the truth is this: the Bombay Chicken Curry that Chef Floyd Cardoz (chef at the celebrated New York City restaurant Tabla) made for us in the first half of this video was the best chicken curry I’ve ever had in my life. Part Two of the truth concerns the chicken curry that I make in the second half of the video. Despite my assurances that it tastes delicious and the somewhat appealing (though slightly saturated) image at the end, the chicken curry that I made that day in my old Brooklyn kitchen was deeply flawed for two major reasons.
