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Kakuni falls apart when you eat it, it's good. If you've had hongshaorou it's just the Japanese version of that.
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# ? Dec 10, 2020 08:06 |
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# ? May 10, 2024 00:36 |
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Yep, both kakuni and hong shao rou are absolutely delicious but you have to slow-braise them forever and they also do really benefit from chilling and defatting the braising liquid. The whole point is that they're super soft and gelatinous texture. (Crispy-skinned pork belly is also delicious but it's a totally different thing.)
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# ? Dec 10, 2020 16:49 |
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I have a crippling addiction to wasabi peas which is bad news when I'm cutting and just a handful is over a hundred calories. Is there any way to make something similar at home in terms of horseradishy flavor and crunchiness without the calorie load?
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# ? Dec 12, 2020 11:29 |
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Nikujaga results: is good
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# ? Dec 13, 2020 04:17 |
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AnonSpore posted:I have a crippling addiction to wasabi peas which is bad news when I'm cutting and just a handful is over a hundred calories. Is there any way to make something similar at home in terms of horseradishy flavor and crunchiness without the calorie load? I'll make roasted chickpeas + olive oil + salt + whatever spice as a mindless snack occasionally, I bet you could do something real similar w/ peas + wasabi powder. Just make sure to get as much moisture out of them as possible before baking so they actually crisp up. I dunno about calorie counts, but that might get you a slightly larger handful to snack on at least.
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# ? Dec 13, 2020 07:51 |
Leftover curry for breakfast with a fried egg on top. That’s good poo poo
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# ? Dec 13, 2020 18:39 |
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im on the net me boys posted:Leftover curry for breakfast with a fried egg on top. That’s good poo poo That's my jam.
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# ? Dec 13, 2020 19:54 |
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Today I made curry without really following a recipe, just threw in a bunch of veggies and chikuwa etc. Also used oats instead of rice (want to explore some more ecological/Finnish options although I’m not giving up on rice altogether, just for certain dishes). And as I expected, it’s great. You’d really have to be a loving moron to screw this stuff up, man. Japanese curry is probably the easiest mega tasty food I’ve ever cooked. I could eat curry forever
a cyborg mug fucked around with this message at 19:35 on Dec 14, 2020 |
# ? Dec 14, 2020 19:33 |
a cyborg mug posted:Today I made curry without really following a recipe, just threw in a bunch of veggies and chikuwa etc. Also used oats instead of rice (want to explore some more ecological/Finnish options although I’m not giving up on rice altogether, just for certain dishes). And as I expected, it’s great. You’d really have to be a loving moron to screw this stuff up, man. Japanese curry is probably the easiest mega tasty food I’ve ever cooked. I could eat curry forever Oats seems like an interesting choice!
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# ? Dec 14, 2020 20:52 |
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Curried oatmeal is not one I would have thought of but I am intrigued
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# ? Dec 14, 2020 21:18 |
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I've had oatmeal with masala chai spices. 9/10, would make again I've also had leftover curry on pasta and with store-bought naan (though not at the same time), and it was good. It seems like pretty much any starch works with curry!
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# ? Dec 14, 2020 21:27 |
There are some limits I think. I’ve had leftover curry with tortilla chips, tortillas, and udon noodles but I tried making a curry sandwich with just some bread once and that sucked
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# ? Dec 14, 2020 22:17 |
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im on the net me boys posted:There are some limits I think. I’ve had leftover curry with tortilla chips, tortillas, and udon noodles but I tried making a curry sandwich with just some bread once and that sucked This gave me an idea: grilled cheese made with curry mayonnaise.
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# ? Dec 14, 2020 22:46 |
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I have a lot of salmon (turns out, buying a salmon share from Sitka Salmon Shares results in a lot of salmon). Any recommendations on a Japanese preparation? Right now I usually do something like.a salmon misoyaki or if I'm really lazy, just bake the salmon, flake it up and then mix in with a spicy mayo to make a rice topping.
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# ? Dec 14, 2020 22:58 |
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captkirk posted:I have a lot of salmon (turns out, buying a salmon share from Sitka Salmon Shares results in a lot of salmon). Any recommendations on a Japanese preparation? Right now I usually do something like.a salmon misoyaki or if I'm really lazy, just bake the salmon, flake it up and then mix in with a spicy mayo to make a rice topping. Nanbanzuke is nice. Fried and marinated in a vinaigrette. Looks like there’s a recipe on JOC, https://www.justonecookbook.com/salmon-nanbanzuke. The restaurant I worked in prepared it a little differently. The fish was marinated beforehand, then deep fried, and served with more of the marinade. They also had a delicious tataki. The salmon was rubbed in an ume paste before searing, and served with crispy brussel leaves and a good salt.
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# ? Dec 15, 2020 03:26 |
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captkirk posted:I have a lot of salmon (turns out, buying a salmon share from Sitka Salmon Shares results in a lot of salmon). Any recommendations on a Japanese preparation? Right now I usually do something like.a salmon misoyaki or if I'm really lazy, just bake the salmon, flake it up and then mix in with a spicy mayo to make a rice topping. Haha gently caress yeah, a couple of my friends from college started Sitka Salmon. That's some of the best salmon I've had in my life. And I probably recommend, to fit the current discussion, a curry!
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# ? Dec 15, 2020 03:28 |
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a cyborg mug posted:Also used oats instead of rice (want to explore some more ecological/Finnish options although I’m not giving up on rice altogether, just for certain dishes). Do you mean whole like groats, or rolled?
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# ? Dec 15, 2020 04:27 |
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im on the net me boys posted:There are some limits I think. I’ve had leftover curry with tortilla chips, tortillas, and udon noodles but I tried making a curry sandwich with just some bread once and that sucked It can't have been that bad, karepan is a thing. (It's deep-fried bread, but...)
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# ? Dec 15, 2020 04:46 |
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FishBowlRobot posted:Nanbanzuke is nice. Fried and marinated in a vinaigrette. Looks like there’s a recipe on JOC, https://www.justonecookbook.com/salmon-nanbanzuke. Nanbanzuke sounds tasty! I'll try that in a few days. Tonight I made some salmon teriyaki. I went with the recipe from JOC, I've never dipped the meat into potato starch before doing the teriyaki and I think it really really helped both holding the fish together and giving the sauce somewhere to adhere. Recently my doctor asked how my sodium intake has been. I laughed and then had to explain "I eat *a lot* of Japanese food". Johnny Truant posted:Haha gently caress yeah, a couple of my friends from college started Sitka Salmon. That's some of the best salmon I've had in my life. That's cool! I wish I had heard about Sitka Salmon back when I lived in WI. I only learned about it after I moved to Seattle (yeah, Seattle has a lot of their own amazing seafood, but Sitka supports individually owned boats, comes frozen cold enough I'm 100% comfortable making lox from it, and it just shows up at my door forcing me to use it). I was going to say a salmon Japanese curry doesn't sound very good to me but then I googled and saw "fish katsu curry" and if I have a fillet of keta salmon in the freezer still, I could katsu that for a curry.
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# ? Dec 15, 2020 06:06 |
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Halloween Liker posted:Do you mean whole like groats, or rolled? Yeah they’re groats, sorry, should’ve specified. Close to brown rice in texture when cooked, really. So no, I wasn’t eating like an oatmeal porridge with my curry, haha Rice cooker managed them just fine, there was some foaming but I opened the lid for a second which got rid of the foam and then there were zero problems afterwards. Also yeah nanbanzuke owns a lot, definitely give it a go! a cyborg mug fucked around with this message at 08:15 on Dec 15, 2020 |
# ? Dec 15, 2020 06:11 |
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Made some vegetarian sushi and gyoza the other day for some friends. I usually dust the bottoms of the gyoza in flour, but corn starch got me that extra crispiness this time. Sushi rolls are: Cucumber, avocado, cream cheese Garlic mushrooms, avocado, power greens, carrot Balsamic soy asparagus, red bell pepper, cream cheese, avocado
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# ? Dec 15, 2020 23:32 |
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FishBowlRobot posted:Made some vegetarian sushi and gyoza the other day for some friends. Both look awesome! I'd love to start making vegetarian sushi with my partner who happens to be vegan. Any tips and/or suggestions on where to start for a total beginner to making sushi?
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# ? Dec 17, 2020 00:39 |
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hallo spacedog posted:I don't know if this totally counts but it's not a traditional recipe and it is extremely delicious: Sweet potato with miso butter. just reporting back to say this recipe kicks rear end
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# ? Dec 17, 2020 02:52 |
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Everyones Favorite Poster posted:Both look awesome! Thanks! Like anything else, it just takes practice, so just dive in. Maybe start with some simple rolls. Just One Cookbook looks like they have some decent recipes/guides on preparing the ingredients (sushi rice, vegetables) and I think this guy’s video is pretty good on the mechanics of actually making the rolls: https://youtu.be/40MiH9-FQ5w Some key, basic points: The rice is king. Cook and mix it well, then preserve its texture. You can be firm with it, but for the most part you never want to be mashing the grains. Like when you’re applying it to the nori seaweed, think more like you’re spreading it across the sheet instead of pressing it down. Use a sharp, sharp knife. Makes everything easier and keeps everything together when cutting. Wet the blade before you cut a roll. Wet your hands before handling the finished sushi rice, so it doesn’t stick to your hands. You want them wet, but not dripping. If you want to be a cool cheater you can get some vinyl food prep gloves and rub a dab of oil on your fingers and palms. Nothing will stick to you then. Hope that’s helpful even though I didn’t go into too much detail. Feel free to post or PM me with any questions.
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# ? Dec 17, 2020 03:01 |
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I got a hangiri last year and now my sushi rice game is right, thing rules
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# ? Dec 17, 2020 03:03 |
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FishBowlRobot posted:Thanks! Thanks for all the tips, they're super appreciated. Will definitely take a peak at Just One Cookbook's guides and the linked video. I'll make sure to post along my journey!
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# ? Dec 17, 2020 04:51 |
Is there a Japanese Curry gang tag. If not I will make one
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# ? Dec 17, 2020 08:05 |
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im on the net me boys posted:Is there a Japanese Curry gang tag. If not I will make one Oh hell yes! Curry gang
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# ? Dec 17, 2020 08:23 |
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im on the net me boys posted:Is there a Japanese Curry gang tag. If not I will make one Oh hell but gently caress yeah
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# ? Dec 17, 2020 08:26 |
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Is there a curry roux that's readily available in the states and doesn't contain MSG? I like Golden Curry's flavor but I feel like poo poo every time I eat it, and I'm not sure if it's the MSG or I'm allergic to something in it.
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# ? Dec 17, 2020 08:31 |
Heath posted:Is there a curry roux that's readily available in the states and doesn't contain MSG? I like Golden Curry's flavor but I feel like poo poo every time I eat it, and I'm not sure if it's the MSG or I'm allergic to something in it. Do you have a gluten allergy perhaps
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# ? Dec 17, 2020 08:31 |
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Anyone tried low temperature tonkatsu (Narikura style)? https://www.youtube.com/watch?v=sTkK2PhH9AU Watching this place which does a similar style, they jaccard the meat, standard flour egg breadcrumb dredge with fresh breadcrumbs (some sort of Secret Egg Mixture to make it whiter but I don't think that matters much) then a long low and slow fry at 115C and a quick finish at 145. Mostly curious about how well the breading stays stuck after such a long cook. They also pack the breadcrumbs pretty forcefully which I was told is a no-no so curious if anyone has any insight on that.
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# ? Dec 17, 2020 08:35 |
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im on the net me boys posted:Do you have a gluten allergy perhaps No, although I've made some spicy stuff using gochujang and gotten a weird prickly tingling sensation in my fingertips and felt similarly uncomfortable. The curry roux isn't that intense though
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# ? Dec 17, 2020 08:46 |
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Heath posted:No, although I've made some spicy stuff using gochujang and gotten a weird prickly tingling sensation in my fingertips and felt similarly uncomfortable. The curry roux isn't that intense though That's a weird reaction. Maybe there's a preservative or something that you're reacting to? Or maybe you have a capsaicin allergy, even?
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# ? Dec 17, 2020 08:49 |
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AnonSpore posted:Anyone tried low temperature tonkatsu (Narikura style)? I actually went to Narikura this past Monday. First time I've been since the owner left. The breading on the plate side came off the meat pretty easily as I was eating. I prefer normal katsu breading to be honest, I think the point of cooking at that temperature has more to do with preserving the tenderness of the pork they use than desirability of the breading style itself. If you can score some really top shelf pork it might be worth messing with, otherwise I'd just stick to regular katsu technique. *edit* Yeah in the video he says they cook it at a low temperature to avoid forcing moisture out of the meat. Stringent fucked around with this message at 09:03 on Dec 17, 2020 |
# ? Dec 17, 2020 08:54 |
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Fleta Mcgurn posted:That's a weird reaction. Maybe there's a preservative or something that you're reacting to? Or maybe you have a capsaicin allergy, even? No idea. I'll have to compare ingredients and see if there's something common between them
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# ? Dec 17, 2020 09:07 |
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im on the net me boys posted:Is there a Japanese Curry gang tag. If not I will make one This would be amazing.
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# ? Dec 17, 2020 11:12 |
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Red curry in the streets, green curry in the sheets
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# ? Dec 17, 2020 13:19 |
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Heath posted:Is there a curry roux that's readily available in the states and doesn't contain MSG? I like Golden Curry's flavor but I feel like poo poo every time I eat it, and I'm not sure if it's the MSG or I'm allergic to something in it. I'm not sure because I never check but I would think that it's really hard to find a curry roux without MSG. You could just buy some MSG and do some tests on yourself.
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# ? Dec 17, 2020 17:49 |
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# ? May 10, 2024 00:36 |
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captkirk posted:I'm not sure because I never check but I would think that it's really hard to find a curry roux without MSG. Just hanging out, drinking test tubes of MSG and placebo
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# ? Dec 17, 2020 19:18 |