Date: July 26th, 2022 11:19 PM Author: Silver electric ape site
agree on japanese curry. no flavor or spice at all its just mud.
but "so good at everything else" better not include omuraisu. yeah yeah its for kids but its just trash and really doesn't belong alongside 180 J dishes like chilled buckwheat noodles.
Date: July 26th, 2022 11:36 PM Author: Silver electric ape site
its just not a good dish. the whole "but the rice is _inside_ the egg" aspect seems like this arbitrary constraint that fundamentally weakens it. its like how children and idiots love the idea of tableside flambe but those dishes are almost always the worst on a menu. japanese rolled omelettes are great though, they clearly know what they're doing with eggs.
Date: October 16th, 2022 12:37 PM Author: Orchid Supple Kitchen
From the Fuchsia Dunlop cookbook. Pics don't do it justice. The ghee adds a lot. Need to get a better carving knife but the pork quality was very good — from Butcher Box.
Her autobiographical memoir, Shark's Fin and Sichuan Pepper (2008), won the IACP Jane Grigson Award and the Guild of Food Writers Kate Whiteman Award. Paul Levy, in a review in The Observer, noted a "distinctive voice that marks out the very best travel writing". The focus is on her long and deep experience of Chinese cuisine, an early landmark being her visit to Qingping Market in Guangzhou in 1992, encountering "cages of badgers, cats and tapirs that are testimony to the willingness of the southern Chinese to regard most forms of life as potential food".[14] There have been moments of doubt, as quoted in a New York Times review, "as if my gastronomic libido is slipping away ... I’ve seen the sewer-like rivers, the suppurating sores of lakes. I’ve ... breathed the toxic air and drunk the dirty water. And I’ve eaten far too much meat from endangered species".[3] But at length, learning to think like a Chinese person and to "dispense with her own cultural taboos about eating", as Levy says,[14] she has recognized in her own life the progression "from ‘eating to fill your belly’ (chi bao), through ‘eating plenty of rich food’ (chi hao) to ‘eating skillfully’ (chi qiao)".[
Date: October 17th, 2022 12:49 PM Author: hairraiser national
ingredients in chinese dishes are selected not only for their taste, but their color/presentation and texture as well. my mother would be tsk tsking you and wagging her finger. me, on the other hand, is okay with your wife's thoughtful subsitution.
mine turns out a similar darker color as their pic. It could also just be the lighting in your pic. So long as it tastes good, I wouldn't bother changing.
What I also do though is start with chuck steak, sear then add all the curry and vegetables. I let the meat/curry simmer for about an hour and a half, so it becomes especially tender/almost falls apart. I guess the curry darkens a bit more since water boils off.
One of my favorite japanese restaurants in the US makes a really good curry. They have really tender beef in the curry and they slap a nice piece of tonkatsu on top. Mine hasn't come close to theirs...