Terminology around foods across languages and cultures is so confusing.
In Canada, no one would know what you meant if you said “farina” which is, apparently, the English term for what I have only ever called Cream of Wheat, which is a brand name. It’s the same coarseness as what is called semolina, and I often wondered about the difference. I gather from various sources that the difference is the variety of wheat, with semolina being yellow and made from hard wheat and farina is white and made from soft wheat.
So. When you get salt & pepper shrimp at a restaurant, they serve it on vegetables. I have successfully made the shrimp, and I’ve made dry-fried beans, so when I realized I had onions and green pepper to stretch the few green beans I had into enough for two people, I applied my collected experience into making the vegetables they serve under salt & pepper shrimp.
Three plus years and two babies later, it’s time to get back to this. My last post was twelve days before my oldest was born. (Hello, spicy bean burgers!) I thought I’d start back with a shout-out to the folks who provided Sebastian and I with much welcomed food in the first days and weeks after each baby was born, freeing us up to marvel at our newborns.
I decided to do a pantry update with just one dish, so I could write down all the details of a highly successful experiment. Although I was working without a recipe, I was following tips from the colleague who recommend the brand of fish curry masala, and cross-pollinated those tips with the instructions from the side of the box of masala. I was very happy with the result: a flavourful sauce and perfectly cooked fish.