File: カレーライス.swf-(9.13 MB, 1280x720, Japanese)
[_] のこ 3308796 anyone know of any good curry recipes? im looking at you, :v Marked for deletion (old).
>> [_] :v 3308808 What kind of curry? Indian Thai Japanese
>> [_] のこ 3308809 >># japanese curry is best curry, but indian is a close second! ありがとうございます!
>> [_] のこ 3308810 >># also, getting japanese ingredients would be easier, considering....
>> [_] :v 3308813 >># >># Like how in depth are you looking to go? Grinding up yer own curry paste or like most people using a paste and adding to it?
>> [_] のこ 3308817 >># ive got several packages of golden curry, i was thinking more something homemade, if youve got the time to write all that down
>> [_] :v 3308823 I don't have anything written down in my notebook for a purely "Japanese curry" I do know its pretty common to use some combination of ketchup, worcestershire sauce and curry powder to make "curry style" paste that makes up the flavor base for most curry rice. I can look around for one but I wouldn't have tried it and won't have much in the way of adjustment or feedback :/
>> [_] Anon 3308827 >># no, I also think this flash is broken
>> [_] のこ 3308830 >># 大丈夫ね! i can only tell a difference in taste and appearance, but i have no clue whats in them that makes that difference. what veggies do you put in yours? besides potatoes, carrots, and onions. curry is pretty basic, i think, i just dont know how to give it a little more.... umph. >># seems to be working for me, but, idk a damn thing
>> [_] :v 3308836 >># Well, people get pretty heated about what makes X curry X so I'll just take a pass on that one, Yep, tatos, onion, carrot and maybe peas w/ beef. The entire idea IMO is to make something thin enough to soak rice and make it stretch while tasting good. idk I'm sure there is some noble utilitarian story as to how curry came to be.
>> [_] のこ 3308845 >># 牛肉,ね... thin and fatty beef strips? or more cubed? ive only ever cubed up chicken in mine. didnt know it was such heated territory, but im not surprised. how do you think celery would taste in it? normal ol uruchimai will do for the rice, im sure.
>> [_] Anon 3308847 >># Chicken is superior to beef in curry
>> [_] Anon 3308888 >># I've always just used stew meat. But make sure to brown+boil the meat and have it be done before you even start to caramelize the onions. This current pot I made over the weekend I added a splash of soy sauce+mirin to the beef while browning. Shit is tender. But yeah add peas for that good color. Protip: what japanese label as HOT on their curry isn't even close to indian or pakistani curries' heat. Don't be afraid to buy hot.
>> [_] Anon 3308910 >># Found an Ethiopian peanut and chicken curry recipe online once. It turned out way better than expected. It was similar to some sort of Thai peanut curry, but it used berbere instead of Thai curry spices. If your curry calls for berbere, and you can afford the spices to mix for it, then go for it. Stuff's good.
>> [_] Anon 3308913 >># Curry rice, or Jap curry, is usually just made from the boxed curry roux blocks, and it get's the job done. Finding a good spice mix to make from scratch would take an ungodly amount of trial and error, simply because of the complexity of it. I usually just stick with the box, then stew everything (I prefer beef, just about any cut will do, chuck is a good starting point.) Finely chopped carrots and onions are a must, and I like to add grated apple to mine, as well as maybe a rounded tablespoon of brown sugar. Jap curry is mild, so it's okay to go with milder flavors. Kids even put honey in theirs when it's too spicy. Jap families seem to put one special ingredient in the curry for depth of flavor, like garlic, cream, yogurt, ketchup, worcestershire, or soy sauce. Whatever the case, stew it all down until very thick, which shouldn't be long with curry roux blocks, because of the thickening agents. Beyond that, just look up some guides on it, or head to >>>/ck/ and ask away. Some of the guys ought to know.
>> [_] Anon 3308921 >># lamb in a darker curry is amazing. I have never tried golden or Japanese curry, only paki or indian style.
>> [_] のこ 3308922 >># ethiopian curry?? what would that be served with? injera? sounds tasty tho, if you come across the recipe again, please share! >># >># 非常に勉強.... i knew japanese curry was a lot more mild. i cant find a really spicy curry block anywhere, but im okay with this. what all comes in a curry spice mix? i ended up using some angus steak cut into cubes. wish i had made it more tender tho, it was a little tough. i should have used peas, but i put celery in there instead. turned out pretty tasty and gave it a little crunch (cooked them the least) but heres what i did >covered beef cubes with corn starch, and browned in sesame oil. definitely gotta try using a little soy and mirin, that sounds delicious. >boiled cubed potatoes and carrots i tend to cut these, and the onions for that matter, way too large. how small do people usually make them? about a half inch at its longest side >added onion to beef when beef was about half way done is there a reason why i should have waited? turned out alright, i think. but now im wondering if it could have been better >added the water to beef and onions and mixed in boiled veggies and celery >added curry blocks and let thicken >served on standard uruchimai apple would compliment that so well! i never would have thought of it though. im going to have to experiment with those "special ingredients" i was thinking about using garlic too.. to be honest, i didnt even think that curry variated between so many countries. it makes perfectly good sense, but i had never thought about it i guess.
>> [_] のこ 3308924 >># >lamb mmmmmmmmmmm..... how could i forget about lamb... the golden curry brand i use is a dark curry, i wonder how that would go with it. also, i wonder where i can buy lamb
>> [_] Anon 3308966 Ijustuseprepackagedcurrycubessuchasgolde norvermontcurry.Justbrownyourchunkedmeati nalargepot,addwhatevervegetablesyouwant,p otatoesneedthelongestcookingtimesoaddthos efirst,varycookingtimedependingonsizeofpo tatochunks(nomorethan20mins).keepburnerat amedlowsoyoudon'tletyourmeatgettootough.r emember;noonelikesboiledmeat.carrots,peas ,andonionareacommonadditionsaswell,justus efrozenpeasandaddbeforeservingsotheydon't gettoomushy,carrotsyoucanjustchopupintobi tesizepiecesandaddin5minsbeforeserving.on ionsyoucaneithergothefrozenpearlonionrout eorchopeoneup.ifyouareafanofcaramelizedon ionsandwantsomemoresweetnesssauteethemina separatepanwhiletherestiscookingaway.asfo rthecurrybaseifyouwantthesaucetobesweeter tryaddinginoneortwoapplesthathavebeenfine lygrated;ifyoulikegarlicaddgarlic,ifyouli keheattryaddingsomecumin. I know some people who replace some of the liquid with coconut milk. For tender meat you really have 2 options; low and slow or cook until they are just done and serve immediately. if you have 2 hours to let the meat simmer away I recommend that but not everyone has that kind of time. you can really add anything you like to your curry (or stew for that matter; Japanese curry is just a slightly spiced up stew frankly.)
>> [_] Anon 3308985 >># I would tell you how to make beef stroganoff, but i'm a boy so I dont know how