Congratulations to Jennison: he’d paid a vast amount to do something completely new and alien – cooking with me!https://www.youtube.com/watch?v=7SMn5s67w-0&feature=youtu.be
As a blind person himself, he told me that his mother had limited his role in the kitchen to “manual labour” and now he’d travelled half way round the world, from San Francisco to Hampshire in the UK, with the specific aim of new experiences, new challenges and, hopefully, good food. Back at home in Silicon Valley, he barely needs a kitchen. His work place at LinkedIn provides three meals a day, all free, and the rest of the time he eats out or orders in. It seemed that his closest encounter with a frying pan was re-heating part-cooked frozen turkey sausages. His being blind isn’t much of a factor – it is much more the lifestyle common to many of the tech jocks – he couldn’t think of anyone he knows who cooks!
So a few days in the kitchen was a steep learning curve for him. Squeezing sausage meat for Scotch eggs was probably his most searing experience but , for this curry, he had his first encounter with chopping an onion and, of course, succeeded. Although my method might not be as cheffy as a professional, it works for someone who can’t see.
I’d chosen the dish because Indian cuisine is so close to English hearts and stomachs. Also, the medley of whole and ground spices dry-roasting in the pan would stimulate his sense of smell when he couldn’t see. Its also a very simple dish that even a novice cook can try at home with great results.
Next time, Jennison and I are instructed by my friend and taxi driver, John, in the delights of a prawn and leek starter.