Evolution.

My husband, Furry. He is living proof that a leopard, if willing, CAN change its spots. When I met him.. and I mean on those first few dates when you're kinda checking out a potential mate, he nearly got flicked. Call me shallow, but as a food obsessive, it was really important to me to meet someone who was as "into" food as I was. And guys? If you're reading this, what you are about to learn is a pretty important piece of "secret girl business". All women (and maybe some guys) have a secret list... it's divided into "can do's" "could do's" and "deal breakers". My list looked something like this:

Must be gainfully employed. (deal breaker)
Must have chest hair (can do))
Must have resolved issues with any ex (deal breaker)
Must love to eat and cook (deal breaker)
Must have an interest in gardening (can do)
Must love the water (could do)

I am sure you get the idea. So, on those first few dates, I was marking off the mental check list, determined not to be swayed by the luscious broad shoulders and the kindly manner. Our tastes in music were a "could do". He's into trashy heavy metal and I am a classical girl. He is a total sports nuts, while I'd rather read a book. (can do) His politics and mine were gulfs apart (could do).

And then I asked one of my deal breaker questions. And this is how the conversation went.

pg: So, what sort of foods do you like?
Fur: Umm.. I dunno.. I like Chinese.
pg: What sort of Chinese? Hunan? Szechwan? Cantonese?
Fur: Ummm.. I like lemon chicken and beef in black bean.
pg mentally enters an X on her mental check list
pg: What about Thai? Do you like Thai
Fur: Ummm.. I dunno, never eaten it.
pg: What about Vietnamese food?
Fur: Don't they eat cats?
pg mentally enters a double XX on her mental check list
pg: What about Japanese? Ever eaten Japanese?
Fur: **insert look of incredulous horror on Furry's face**
Raw fish? No freakin' way, I would NEVER eat that shit!!

Well, it's bloody lucky for Furry that I was mesmerized by his broad shoulders and his kindly, almost 1950's manner, because I gave him three weeks. I referred of him, to my girlfriends as my "disposable chew toy"

Fast forward to about a year later. Furry comes home in a dark-assed mood. Why? Because his new job is somewhere where he can't get any decent sushi for lunch. It's okay tho, because there is a Viet bakery selling banh mi, and that will do.

He's a work in progress, my lad!

After the Second Big Heart Attack of 2005, Furry decided to get into cooking. He does a mean turn in "bachelor" food.. wraps, nachos, spag bog, but he decided to get into cooking "the way YOU do"

So far he's mastered, gow gees, lime glazed pork spare ribs, seafood rissoni, banana fritters, rice paper wraps, Nam Jim chicken, san choi bow and much MUCH more.

He even owns about 7 cook books.

And last night, I saw his final stage of evolution from bogan boy, to GREAT cook. Up until now he has been religiously following recipes.. measuring and weighing ingredients, and following the recipe slavishly.

Last night we had:

Korean Marinated Beef Strips
(adapted by Furry, from The Hinkler Kitchen "Wok Perfection" cook book)

500g of lean beef, cut into strips
(he used my newly sharpened cook's knife to do it himself, rather than buy pre-fab strips)
2 spring onions chopped
(He sliced them in his very own V-Slicer)

Marinade
2 tablespoons sesame seeds
2 cloves garlic finely chopped
2 1/2cm piece of fresh ginger root finely chopped
2 tablespoons palm sugar
(purchased by Himself at his sown secret Asian Food store)
3 tablespoons light soy
3 tablespoons dark soy
(yes, he now DOES know the difference)
1 tablespoon sesame oil.

Method.
Dry fry the sesame seeds till golden, Place in a mortar and pestle with all other marinade ingredients and grind until a thick paste is achieved. Pour over beef strips, add 1/2 the chopped spring onions and marinate in the 'fridge for at least 4 hours.
Cook in a smoking wok, in batches until done.

The recipe says to serve on rice, or with Hokkien noodles, but here's Furry's take on it.

Red Bean Stir Fry
(adapted by Furry, from The Hinkler Kitchen "Wok Perfection" cook book)

185g of fettuccine cooked till al dente and set aside,
1 tablespoon vegetable oil
1 onion chopped
2 cloves garlic, crushed
250g asparagus cut into 5cm lengths
125g fresh green beans
125g fresh yellow beans
440g can red kidney bean, drained and rinsed
2 tablespoons chopped fresh coriander
90g pine nuts, toasted.
fresh bean sprouts to garnish.
Heat oil in wok, add onions and garlic and fry till onion is golden. Add all the fresh vegetables and quickly fry off until tender, but still retain some crunch. Add red kidney beans, coriander and fettuccine and heat through (about 3 mins). Scatter with pine nuts, top with Korean Beef Strips and garnish with bean sprouts.

And bugger me backwards with a spoon, if he didn't even take the bloody photos, too!!