Sinfest

mouse · Joined: 10 Jul 2006 Posts: 16631 Location: under the bed

still - 1:1 seems like a lot. and it seems like a way more heavy-duty brine than usual.

i mean, we used to make corned beef, and we didn't use that much salt.
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andrew · Joined: 13 Jul 2006 Posts: 4495 Location: the raging sea

mouse · Joined: 10 Jul 2006 Posts: 16631 Location: under the bed

_that_ sounds better - even with rinsing, i don't think you'd taste the marsala for the salt otherwise!

hm...think i have some marsala around....
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andrew · Joined: 13 Jul 2006 Posts: 4495 Location: the raging sea

If you make it, lemme know what you think!

Lemontree · Joined: 10 Jul 2006 Posts: 3298

For Fiona:

Japanese-Style Curry .. as I figured it tonight.

Curry:
1 box of Golden Curry.. preferably Mild. I found it in my foreign foods aisle of my local Krogers.

1 large white onion.. actually only used 2/3 of it.

Several red potatoes.. the amount is unsure, I just tried to make them proportionate to the onions.

1 bag of baby carrots, just dumped some in the skillet til' the matched the onions and potatoes.

2.42 pounds of chicken breasts.. there were three in the package, and I cut off alot of the fat, but they seemed to equal out to the other ingredients.

Dump these initial ingredients in a large skillet.. mine was a deep dish 12". Add oil just enough to coat. Stir and Fry at Med. High heat til' most of the onions are golden brown-ish. Then add just enough water to reach the top of the ingredients in the skillet. Bring to a boil. Cover and reduce heat to low - Med. Simmer for 10 minutes to help cook meat.

The golden curry mix I bought came as a block that broke into smaller bricks.. once the meat has simmered, add the broken up blocks of curry and stir into meat, veggie, water mixture to thicken.. then simmer for an additional 5 minutes.

Serve with accompanying side of sticky rice. Preferably use short grained rice. For rice cooking procedures, I follow the ones outlined on www.About.com under "Sushi Rice" minus the addition of rice vinegar, sugar and salt. I think it has a link on that page for Japanese style rice.

Anyway, dinner tonight was full of deliciousness and I was brought back to happy memories of my host-mom in Okinawa Japan making the same for me. ^_^ Its such comfort food! Let me know if you try it and what you think! Its nothing like the hotter styles from India.. though those are fantastic as well, of course.

Darqcyde · Posted: Thu Oct 11, 2007 4:18 am Post subject:

Curry mmmmm...I know what I'm having for dinner tomorrow...though we have boneless pork chops thawed but I figure they should work in curry too, right?
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Lasairfiona · Posted: Thu Oct 11, 2007 4:21 am Post subject:

Everything works in curry. That is the point!

Thanks for the recipe! Now I have to find decent curry. The Kroger around here is rather full of suck. Actually, that is the whole town but what are you going to do when you are stuck for university. ::sighs::
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Darqcyde · Posted: Thu Oct 11, 2007 7:12 am Post subject:

lemontree: here? http://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm
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Tiogshi · Joined: 11 Jul 2006 Posts: 315

eureka00 · Joined: 09 Jul 2006 Posts: 1969 Location: Pretzel City

Lemontree · Joined: 10 Jul 2006 Posts: 3298

Darqcyde · Posted: Sat Oct 13, 2007 1:28 pm Post subject:

So I made the Golden Curry medium hot, it was good. I used 1 1/4 lbs. pork, 1 lbs.~vidalia onion, 1 lbs.~bell pepper, 1/2 carrots. I probably could have used almost 2 lbs. onion. The only bad thing was that it came out sweetre than I hoped and not quite hot enough.
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Uncle Bebby · Joined: 11 Jul 2006 Posts: 384

I think the main problem is that vidalia onions and bell peppers has a natural sweetness.

whenever I make curry I tend to add mixtures of curry powder into it before I finish everything up with the japanese curry cubes.

I hate thai curry, but some of them has such an amazing aroma that I can't help but want to use it... then I can't eat them because it made me poo lava.