gingerly.

Since you know by now that we loves us some dieting around here, how bout let's start an anti-cancer diet, what you got to say about that? Why, you might ask? Why not, I might reply. What exactly does an anti-cancer diet mean? We don't know really.

We do know that turmeric is almost definitely a good fixer-upper, and that it becomes exponentially more bioavailable when you combine it with black pepper and olive oil.

This here is a recipe that ALREADY HAS MOST OF THAT SHIT IN IT (no disrespeck but we was Thug Kitchen long before they was any such thing as a Thug mfkin Kitchen). It's from Cradle of Flavor, and it's for Singaporean black pepper crab, but I'm betting it would be pretty righteous on anything that used to live in the water. 

There's also a super-long version of acar kuning in Cradle of Flavor (more turmeric and useful rhizomes), I'm wondering if a simpler one would do. 

AFTER A LITTLE GOOGLING: No, they're all complicated. This one looks good too.
AFTER A LITTLE TASTING: The below recipe is awesome. But really, unless you "like spicy food", this is probably not for you. I myself am going to keep making it until I'm sick of it. 

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singaporean black pepper paste. 

4 tbsp black peppercorns

8 cloves garlic

3 inches fresh turmeric, peeled with a spoon or 2 tsp dried

3 inches fresh ginger, peeled

3/4 tsp salt

3 tbsp mild olive oil

3/4 cup water

Basically, process the five ingredients in a food processor. Fry the paste in the oil over medium-low heat, about 5 to 7 minutes or until the garlic no longer smells raw. 

If you're going to be adding seafood to this now, add the water and your seafood and cook til it's done. Otherwise just keep it as a seasoning paste and use it over the next week or so.

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