Tuesday, January 29, 2013

Off to a slow start... [Honey Pig and Golden Curry]

Clearly this is going to be a sporadic blog, not a regular one.  What with Heather home for the holidays, getting ready to teach a new class (computer science ethics) this spring, and gearing up for paper assignments for the major conference I'm cochairing (AAAI-13), I just totally forgot about this.

To make up for it, this post will be a two-fer.

Last night we had dinner at Honey Pig -- awesome and authentic Korean on Rt. 40 in Ellicott City, across from the Enchanted Forest Shopping Center.  Always crowded (but open 24 hours!), always delicious.  Not a huge variety, but all the basics, grilled right at your table.

Tonight it's a busy workday weeknight, so I went with the fallback staple -- Golden Curry.  If you're not familiar, this is a curry mix that you can buy in most grocery stores (Asian section).  I always use the mild curry (they also make it medium or hot), 1-1.25 pounds of stew meat, 3 stalks celery, 3-4 carrots, 3-4 potatoes, 1-2 onions, 1 green pepper.  Dice everything small (about 1/2" dice) so that it will cook quickly, and follow package directions.  Serve over rice.  (Oops, I forgot to make the rice -- looks like we will be trying out the new precooked rice we bought at Lotte yesterday!!)


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