What do you eat?
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Kinokokao
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I was too busy eating it to take an "after the oven" picture...
Baked 5-cheese Stuffed Shells with Meat Sauce ... it's the fanciest and most delicious thing I know how to make.
;___; forgive my incessant cooking commentary. You see, I just moved into a place with a dishwasher, and I don't work evenings anymore, and I have all these lovely shiny new kitchen appliances and utensils and cookware, because when you get married people love giving you domestic things, and I have a husband, and I love to cook, and it's too expensive to eat out here and I have to pack lunches for me and Mr Kino....
so I've been doing a lot of cooking ;___;
Baked 5-cheese Stuffed Shells with Meat Sauce ... it's the fanciest and most delicious thing I know how to make.
;___; forgive my incessant cooking commentary. You see, I just moved into a place with a dishwasher, and I don't work evenings anymore, and I have all these lovely shiny new kitchen appliances and utensils and cookware, because when you get married people love giving you domestic things, and I have a husband, and I love to cook, and it's too expensive to eat out here and I have to pack lunches for me and Mr Kino....
so I've been doing a lot of cooking ;___;
KKINO I FUKKIN LOVE YOU MAN
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Kinokokao
- ItL Moderator
- Posts: 11414
- Joined: Thu Jun 05, 2008 4:24 am
- Location: Las Vegas, NV
- Contact:
You might like Japanese curry! Especially mild Japanese curry. My husband doesn't like Indian or Thai curry either, and he loves my Japanese curry. It's more like a stew, and, like I said, you can get the mild curry and it is truly mild. Even the medium-hot curry isn't spicy enough for me; I'll add more spice when I'm cooking it.
I'd recommend Vermont brand Japanese curry; it's made with apple and butter with very little spice (or so I've heard) My favorite kind is Tokukero curry. You can get S&B's Golden Curry at most Wal-Marts (bleeecchhtttchhh) if you're desperate.
And preparation is super easy:
[spoiler]
Cut a stewing-quality beef (any steak cut will work, or chuck) into 1-inch cubes.
Likewise, cut potatoes, carrots and onions into cubes as well. I use mushrooms and bell peppers as well as cilantro, but these are just my additions. Potatoes, carrots and onions are the classic combo.
In a large stockpot, brown the meat and onions in a little bit of oil. Add carrots and potatoes and cook for a few more minutes. Add enough water to submerge the contents entirely; 1 cup of water for each ounce of curry roux is a good ratio. Be conservative with the water if you're not sure; you can always add more later. I like my curry a little thin with plentiful sauce, but others prefer a thicker one.
Cover the stockpot and reduce heat to medium or medium-low. You want the curry to be simmering vigorously but not boiling. Cook for about 20-25 minutes, or until the potatoes are done. If you overcook the potatoes they will break apart, so be a little careful with this.
Bring the contents to a rapid boil. Break apart the curry roux and add each piece to the stockpot. Stir continuously for about 3-4 minutes and turn off the heat. Keep stirring until the roux is completely dissolved. Ladle over steamed white rice and serve. I like plenty of sauce and eat it with a spoon; my husband likes only a little sauce and eats with a fork.
[/spoiler]
These are some brands that are available in America.
I'd recommend Vermont brand Japanese curry; it's made with apple and butter with very little spice (or so I've heard) My favorite kind is Tokukero curry. You can get S&B's Golden Curry at most Wal-Marts (bleeecchhtttchhh) if you're desperate.
And preparation is super easy:
[spoiler]
Cut a stewing-quality beef (any steak cut will work, or chuck) into 1-inch cubes.
Likewise, cut potatoes, carrots and onions into cubes as well. I use mushrooms and bell peppers as well as cilantro, but these are just my additions. Potatoes, carrots and onions are the classic combo.
In a large stockpot, brown the meat and onions in a little bit of oil. Add carrots and potatoes and cook for a few more minutes. Add enough water to submerge the contents entirely; 1 cup of water for each ounce of curry roux is a good ratio. Be conservative with the water if you're not sure; you can always add more later. I like my curry a little thin with plentiful sauce, but others prefer a thicker one.
Cover the stockpot and reduce heat to medium or medium-low. You want the curry to be simmering vigorously but not boiling. Cook for about 20-25 minutes, or until the potatoes are done. If you overcook the potatoes they will break apart, so be a little careful with this.
Bring the contents to a rapid boil. Break apart the curry roux and add each piece to the stockpot. Stir continuously for about 3-4 minutes and turn off the heat. Keep stirring until the roux is completely dissolved. Ladle over steamed white rice and serve. I like plenty of sauce and eat it with a spoon; my husband likes only a little sauce and eats with a fork.
[/spoiler]
These are some brands that are available in America.
KKINO I FUKKIN LOVE YOU MAN
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