Cauliflower Curry Soup

20231019, #breakfastdiary 871, 16°C/rain You know that "50-bird fried chicken" that broadcaster Lee Yeong-ja advertised and turned into a hit? The one where they only fry 60 chickens a day in fresh oil and never reuse it? I met someone in the fried chicken business a while back, and they said, almost indignant, "Professor, every fried chicken place can only fry about 60 birds a day anyway - we've never reused drained oil either." But here's what actually matters: whoever says it first owns it. It's not that being the first in the industry to fry only 60 birds a day matters - what matters is being the first to make people *recognize* that as the fact. (Hong Seong-tae, What It Means to Remain as a Brand) You could read the once-trendy term #startingacareer through this same lens. Though these days the broader term #personalbranding seems to have become more common. Drop in a piece of solid curry roux, pour in 300ml water, and since there's no coconut milk, 150ml milk, and bring it to a vigorous boil. (Next time, I'll add a roux for a thicker texture.) Add the #cauliflower and the #chickpeas soaked overnight and simmer a bit longer. Add spinach, stir lightly, and right before eating, a little red pepper~