Cauliflower & Chickpea Curry

20231019, #breakfastdiary 871, 16°C/rain You know that '50-Chicken' fried chicken that TV personality Lee Young-ja advertised and turned into a hit? The pitch is that they only fry 60 chickens a day, always in fresh oil, never reused. I recently met someone in the chicken business who complained, almost indignantly, "Professor, no fryer can handle more than 60 chickens a day anyway — we've never reused filtered oil either." But here's the thing that matters: whoever says it first, owns it. It's not the fact that they were the first in the industry to cook only 60 chickens that matters — it's that they were the first to make people 'perceive' it that way. (Hong Seong-tae, "What Makes a Brand Last") The once-trendy term #careercreation could be read in this same light. These days, though, the broader term #personalbranding seems to be more widely used. Add a piece of solid curry roux, then pour in 300ml water and, since I don't have coconut milk, 150ml milk, and bring to a boil. (Next time I'll add a flour roux for a thicker texture.) Add the #cauliflower and the #chickpeas I soaked overnight, and let it simmer a bit longer. Stir in the spinach lightly, and finish with a bit of red pepper flakes right before eating.