Well, I have phase 1 of the Zaal base bubbling merrily away, and my kitchen (and, indeed, house) is suffused with delightfully unsubtle aromas that transport me, in Proustian madeleine fashion, back to those halcyon KD1 days that nearly cost me my marriage.
It's a smell I haven't enjoyed since the KD1 base method was outlawed and its creation declared punishable by divorce and death (though she never clarified which component of the punishment was to come first). The fact that I'm still here tells the rest of the story, but despite the years that have passed since I last made a KD1, I still find myself intrigued about the alchemy that occurs when ginger/garlic paste is boiled, rather than fried. Whatever it is, I can't get enough of it. Mind you, I can't get enough of the fried aroma, either, and, rather gloriously, this base recipe includes both methods.
The only downside is that my good lady will be less than pleased when she gets in from work, as apparently KD1 aromas and cashmere just don't work.
If I'm still alive by this time tomorrow I'll post some results...
Topic: Base from Zaal Restaurant in Fleet (Read 51862 times)
