Wife made Japanese curry w/ karaage for dinner, sooou cr
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Date: July 26th, 2022 6:35 PM Author: Fragrant locale
Gotta get the oil very hot so the chicken cooks a bit outside, and use a bit of panko and five spice. Butcher Box boneless skinless thighs.
S&B curry mix of course, and you want to use an apple to add some mild sweetness.
Served over white sushi rice & I like Sriracha on top.
(http://www.autoadmit.com/thread.php?thread_id=5161575&forum_id=2).#44918799) |
Date: October 15th, 2022 7:58 PM Author: Fragrant locale
She's been perfecting her twice-cooked pork. Delicious & very complex dish, great flavor profile.
https://ibb.co/bPq0khk
(http://www.autoadmit.com/thread.php?thread_id=5161575&forum_id=2).#45338002) |
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Date: October 16th, 2022 3:28 PM Author: galvanic school
Her autobiographical memoir, Shark's Fin and Sichuan Pepper (2008), won the IACP Jane Grigson Award and the Guild of Food Writers Kate Whiteman Award. Paul Levy, in a review in The Observer, noted a "distinctive voice that marks out the very best travel writing". The focus is on her long and deep experience of Chinese cuisine, an early landmark being her visit to Qingping Market in Guangzhou in 1992, encountering "cages of badgers, cats and tapirs that are testimony to the willingness of the southern Chinese to regard most forms of life as potential food".[14] There have been moments of doubt, as quoted in a New York Times review, "as if my gastronomic libido is slipping away ... I’ve seen the sewer-like rivers, the suppurating sores of lakes. I’ve ... breathed the toxic air and drunk the dirty water. And I’ve eaten far too much meat from endangered species".[3] But at length, learning to think like a Chinese person and to "dispense with her own cultural taboos about eating", as Levy says,[14] she has recognized in her own life the progression "from ‘eating to fill your belly’ (chi bao), through ‘eating plenty of rich food’ (chi hao) to ‘eating skillfully’ (chi qiao)".[
(http://www.autoadmit.com/thread.php?thread_id=5161575&forum_id=2).#45341183) |
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Date: October 17th, 2022 12:49 PM Author: mauve new version rigpig
ingredients in chinese dishes are selected not only for their taste, but their color/presentation and texture as well. my mother would be tsk tsking you and wagging her finger. me, on the other hand, is okay with your wife's thoughtful subsitution.
(http://www.autoadmit.com/thread.php?thread_id=5161575&forum_id=2).#45345182)
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Date: October 17th, 2022 10:55 AM Author: Fragrant locale
Did I poast the curry and chicken pic? Here:
https://ibb.co/q9W63Hw
(http://www.autoadmit.com/thread.php?thread_id=5161575&forum_id=2).#45344699) |
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Date: October 17th, 2022 11:45 AM Author: vibrant lay regret
I basically just use the same recipe on the SB box,
https://www.sbfoods-worldwide.com/recipes/010.html
mine turns out a similar darker color as their pic. It could also just be the lighting in your pic. So long as it tastes good, I wouldn't bother changing.
What I also do though is start with chuck steak, sear then add all the curry and vegetables. I let the meat/curry simmer for about an hour and a half, so it becomes especially tender/almost falls apart. I guess the curry darkens a bit more since water boils off.
One of my favorite japanese restaurants in the US makes a really good curry. They have really tender beef in the curry and they slap a nice piece of tonkatsu on top. Mine hasn't come close to theirs...
(http://www.autoadmit.com/thread.php?thread_id=5161575&forum_id=2).#45344943) |
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Date: October 29th, 2022 8:22 PM Author: vibrant lay regret
I made japanese curry tonight. No GJR/wife to make it for me and no karage =(
But you can see mine is much darker/thicker. It's preference though as I mentioned!
This was a simple one, onions, potatoes, carrots and beef.
https://imgur.com/a/it595Cy
(http://www.autoadmit.com/thread.php?thread_id=5161575&forum_id=2).#45408283) |
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