quote:

Originally posted by 4x5:
Peanut chicken curry

Wow! Nice!!

quote:

Originally posted by bald1:
I used Cabernet Sauvignon for my pot roast back on pages 44 and 45 in lieu of beef stock.

I do the same. And for beef stew too. Love pot roast.

I feel bad I have had anything to add recently.

Last night's dinner was fish and chips from the local grocers freezer.

most scampi Recipe's call for a white wine

I fixed a Jacques Pépin seafood omelet, as shown below. Served with a couple of slices of bacon and a very simple salad. I used oyster mushrooms, bay scallops, and was careful not to brown the omelet. The GF didn't say she liked it, probably because her mama taught her not to talk with her mouth full.



(When I see Tom Sowell and Jacques Pépin, I get a little depressed. These guys have nothing to do with each other but are very old and can't be around too much longer. The world will be greatly diminished without either of them.)

Made some wings for dinner, simple yet delicious.

Last night was Japanese Curry Rice. I've been on a Japanese Curry kick over the past few winter months, and been trying several different boxed curry roux brands to find which one I like the best.

So far, Java Curry (Hot) is leading the pack. But the old standby of Vermont Curry (Mild) is still great comfort food for days when you don't want a lot of spice.

Haven't been all that impressed with any of the S&B sub-brands I've tried, like Golden or Tasty Curry. Kokumaro is okay, but not great.

Curry connoisseur in residency, eh?

I like Japanese curry and prefer it over chinese, vietnamese and indian curry. but can appreciate thai and malay curry as they are a little different.

I'm somewhat indifferent to Japanese brands although I think I tend to buy House most. Vermont tends to be on the sweeter side for me but I'll buy it. But usually, whatever I buy, I'll tweak it at home; add a little more coriander or cumin, add a little more chili, add more salt or sugar - depends on what ingredients I'm putting into the curry and what type of rice I use.

If I'm caramelizing onions, garlic, meats for the curry, I'll also use a good butter (ie - kerrygold) instead of oil. Makes the curry seem richer and deeper. YMMV.

ETA: btw, I'll usually use beef chuck or pork shoulder, cubed in the pressure cooker and then add other ingredients and curry. One of my favorites for both taste and texture is using bone-in kalbi cut beef (beef short ribs cut korean kalbi style (3" bone with a chunk of meat on top; not the LA style kalbi with the ribs cut crosswise such that each slice has 3 1/2" bones). Anyway, I cook the beef short ribs in the pressure cooker for 45 minutes. The bones slide out easily leaving just tender meat and the connective tissue. I like the taste and texture of that. Strain out the water and use it as the soup base.

quote:

Originally posted by konata88:
Curry connoisseur in residency, eh?

Something like that. I do tend to eat at least one curry dish a week, even if it's just a quick Tikka Masala from a jar when I don't have time for anything fancier or more complex.

Having been married to an ex-wife for a decade who hated spicy food and whose idea of a good homemade dinner was chicken tenders and french fries, I may be overcorrecting a bit now.

I've always loved curry dishes, but only got the occasional chance to eat them, and rarely had the chance to cook them myself.

quote:

Originally posted by konata88:
I like Japanese curry and prefer it over chinese, vietnamese and indian curry. but can appreciate thai and malay curry as they are a little different.

I'd say Japanese and Thai curry dishes are my favorites, with Indian being a close 3rd. (I'll have to check out some Malay recipes, as I can't recall having tried any of that cuisine.)

Thai and Indian curries tend to be more complex and interesting, whereas Japanese is more like quick and easy comfort food. Like Dinty Moore that doesn't suck.

I'll have to give butter a try next time. I usually use avocado oil.

Broccoli beef (sirloin) and rice.

Homemade chicken and vegetable soup.

Reservations. See ya later!
.

First time making shrimp fried rice. It was a hit!



Now I gotta think of what I'll make for the week. Might be time to revisit the trisket...

Tony.

No photo. I made pad kee mao, a spicy Thai noodle dish. It is also called drunken noodles.

Spicy chicken and rice casserole. I didn't follow any recipe, I just threw it together with knowledge of other chicken and rice casserole recipes.

It came out great. I'll have to remember what I did. LoL....

I do a lot of my cooking like that. Throw together things that go good together in a soup or casserole. Usually turns out good.


ARman

I had Japanese style grilled fish (hokke; not sure what fish in English). French onion soup using Peru onions (didn’t like, way too sweet after caramelized). Pumpkin apple pie (bought from local apple farm). First time - basically pumpkin pie with apples and some kind of crumble up top. Good, not sweet; I don’t like pies that are too sweet beyond natural taste. I’m gonna buy some vanilla ice cream tomorrow. I think hot a la mode will go well.

Yea I know. Weird combination. It’s what I had on hand.

I believe hokke is mackerel.

quote:

Originally posted by konata88:
Good, not sweet; I don’t like pies that are too sweet beyond natural taste.

Same. I love apple pie, but I'm not really a fan of the modern-style apple pies with the sickly-sweet sticky corn syrup filling.

If you want to try baking your own "naturally sweet" apple pies, I've had success with following 18th/19th century apple pie recipes. Those are usually very simple, with minimal added sugar, and obviously no corn syrup.

There's a Youtube channel called Townsends that deals with Revolutionary War-era cooking that tends to have good dessert recipes that aren't overly sweet.

quote:

Originally posted by bald1:
I believe hokke is mackerel.

Oh, you may be right! I never really knew. Cooked texture is different from the mackeral (saba) usually served in restaurants.

It's good eats and I only find it in Japan or Japanese stores (restaurants, grocery) so never determined an English name for it.

quote:

Originally posted by RogueJSK:

quote:

Originally posted by konata88:
Good, not sweet; I don’t like pies that are too sweet beyond natural taste.

Same. I love apple pie, but I'm not really a fan of the modern-style apple pies with the sickly-sweet sticky corn syrup filling.

If you want to try baking your own "naturally sweet" apple pies, I've had success with following 18th/19th century apple pie recipes. Those are usually very simple, with minimal added sugar, and obviously no corn syrup.

There's a Youtube channel called Townsends that deals with Revolutionary War-era cooking that tends to have good dessert recipes that aren't overly sweet.

There are apple farms in driving distance. They make all kinds of pies and such. Local supermarkets will carry frozen pies from that area. They make a no-sugar-added apple pie that's probably 6" thick filled with apples. Naturally flavorful w/o the extra sweetners - it's fantastic. But seasonal.....

As an aside - I usually buy dozens of apple fritters and apple donuts. Freeze them and enjoy for the rest of year until the farms open for the next season.