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Living in Japan (Geisha,Gangsters,and Godzilla) A Diary. - Page 11

post #151 of 215
Thread Starter 

I really don't like the typical potato/onion/carrot Japanese curry. It comes in mild/spicy/very spicy varieties. 

The curry sauce over meats like Pork Katsu and beef curry do tend to be thicker and more gravy like and less spicy as to not overwhelm the meats taste....if done right.

post #152 of 215

The best tasting curry that I've had so far was the Sri Lankan curry I had at a friend's house years ago. Its spicier than Indian curry and while thick it is not as oily. 

post #153 of 215
Thread Starter 

 

Thai curry is my 2nd fave but outta the J curries I'll take a good pork katsu curry with a mild and thick sauce (no veggies):D

post #154 of 215
Quote:
Originally Posted by Decreate View Post
 

I like Japanese curry, its got a sweeter taste to it than Indian curry.

you should try Thai curries, they are a nice mix of sweet and spicy, I use a good bit of molass in my curry [Dark Soy Sauce and brown sugar] although I still ike "warm ya bones" spicy curry, not so much having the spice hit your tounge and pellet, but more of a coats the back of your throat and lingers in your stomach kind of spicy, if you layer Thai curries right, they have a nice sweet taste with a good kick at the end of the flavor profile, which means it''s not spicy till you stop eating it... then it burns for the next 2 days <3 

 

although I forgot to cook my chilies with the meat, when you get a good sear on those seeds it really kicks the heat up a notch ;3

 

good stuff for when your sick

 

Quote:
Originally Posted by Hawaiibadboy View Post
 

I really don't like the typical potato/onion/carrot Japanese curry. It comes in mild/spicy/very spicy varieties. 

The curry sauce over meats like Pork Katsu and beef curry do tend to be thicker and more gravy like and less spicy as to not overwhelm the meats taste....if done right.

 

 

Quote:
Originally Posted by Decreate View Post
 

The best tasting curry that I've had so far was the Sri Lankan curry I had at a friend's house years ago. Its spicier than Indian curry and while thick it is not as oily. 

Hmm sounds good, I like a thinner curry, but I need to work at thickening mine... not sure how to thicken curry without using, Flour, Butter or some kind of cream... all this dairy free gluten free foods a thick sauce do not make >.> need my French Stables to get a nice Nappe 

post #155 of 215
Quote:
Originally Posted by Hawaiibadboy View Post
 

 

Thai curry is my 2nd fave but outta the J curries I'll take a good pork katsu curry with a mild and thick sauce (no veggies):D

honestly that does look nice n tasty, and I'm sure some one is building that curry with a mirepoix [which is most likely removed before it's served] I usually leave my herbs in the sauce, and just serve around em you get the flavor of veggies without the bulk. Still I like a SPICY curry with lots o veggies, I might have to try that pork curry ya got there! Looks yummy Might rub me some pork chops in a chili dry rub, before I hit em with some egg wash and bread crumbs! 

post #156 of 215

Maybe you could add some coconut milk to thicken the curry.

post #157 of 215
Quote:
Originally Posted by Decreate View Post
 

Maybe you could add some coconut milk to thicken the curry.

Oh I did, I added quite a bit, about 3 cans. I have my recipie and method on another thread, but Coconut milk still isn't quiet thick enough, yes with enough cans of it I could get a nice thickness, but that would wonk out the flavor and just be a pain to work around

 

honestly though, my curry is only 3 hours old at this point, Curry is something that's best after it's cooled down and mellowed for about 8 hours. Tommorow it will be thicker, more flavorful and a hell of a lot spicier, when that stuff cools down the flavors mellow and bloom nicely, not to mention it thickens up. It's great mircowave food as once it's mellowed it doesn't change much once you re heat it [assuming your not blastign it in the nuker for like 10 mins] 

post #158 of 215
Quote:
Originally Posted by Mshenay View Post
 

Oh I did, I added quite a bit, about 3 cans. I have my recipie and method on another thread, but Coconut milk still isn't quiet thick enough, yes with enough cans of it I could get a nice thickness, but that would wonk out the flavor and just be a pain to work around

 

honestly though, my curry is only 3 hours old at this point, Curry is something that's best after it's cooled down and mellowed for about 8 hours. Tommorow it will be thicker, more flavorful and a hell of a lot spicier, when that stuff cools down the flavors mellow and bloom nicely, not to mention it thickens up. It's great mircowave food as once it's mellowed it doesn't change much once you re heat it [assuming your not blastign it in the nuker for like 10 mins] 

Wish I knew more about cooking; however my knowledge in cooking is about as good as my Japanese which is pretty much non-existent. :D

post #159 of 215
Thread Starter 
Quote:
Originally Posted by Mshenay View Post
 

Oh I did, I added quite a bit, about 3 cans. I have my recipie and method on another thread, but Coconut milk still isn't quiet thick enough, yes with enough cans of it I could get a nice thickness, but that would wonk out the flavor and just be a pain to work around

 

honestly though, my curry is only 3 hours old at this point, Curry is something that's best after it's cooled down and mellowed for about 8 hours. Tommorow it will be thicker, more flavorful and a hell of a lot spicier, when that stuff cools down the flavors mellow and bloom nicely, not to mention it thickens up. It's great mircowave food as once it's mellowed it doesn't change much once you re heat it [assuming your not blastign it in the nuker for like 10 mins] 

 

TOTALLY agree

 Man I'm a big time Italian cook and the sauces always benefit from cooling, slight water evap and a tightening of the flavors. My sauces taste better on day 2. We used to cook  the next days sauce the day before when I worked at a Sicilian joint when I was a kid.

post #160 of 215

Thai curries can make one feel good, but consuming them day after day:

                                               

                                                                    

post #161 of 215
Thread Starter 
Quote:
Originally Posted by Incompetency View Post
 

Thai curries can make one feel good, but consuming them day after day:

                                               

                                                                    

 

 

Agreed...this is 2 days ago

 

post #162 of 215
Quote:
Originally Posted by Hawaiibadboy View Post
 

 

 

Agreed...this is 2 days ago

 

Great...now I don't know whether I should go out and have curry or a nice burger for dinner tonight...

post #163 of 215
You guys are making me hungry as heck and it's 4am........
post #164 of 215
Quote:
Originally Posted by Oregonian View Post

You guys are making me hungry as heck and it's 4am........

tee hee, too bad you don't have a big pot of curry in your fridge ^^

 

Quote:
Originally Posted by Hawaiibadboy View Post
 

 

TOTALLY agree

 Man I'm a big time Italian cook and the sauces always benefit from cooling, slight water evap and a tightening of the flavors. My sauces taste better on day 2. We used to cook  the next days sauce the day before when I worked at a Sicilian joint when I was a kid.

YUP, I'm a cullinary student but my mother was Scillian so I picked it all up growing up, funny that your in a simmilar boat as me  food wise ^^ 

post #165 of 215
Quote:
Originally Posted by Hawaiibadboy View Post
 

LOL

 

It's got a nice air con and 5.1 surround

 

 

That's my "center" channel

 

The kids need good sound for their listening tests;)


Good to see you have the Hawaii state flag up.

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