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al-azad posted:CURRY This looks amazing, I'll definitely be giving this a try if you post a recipe.
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Sep 30, 2018 11:33
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Pollyanna posted:In episode 4 of Today's Menu for the Emiya Family, they make a sandwich out of crispy bacon, scrambled eggs, blanched sansai, and a mustard spread. I want to make this, but I'm not sure what common USA greens are analogous to sansai. Broccoli rabe and fiddleheads, maybe? Is there a closer alternative? I'm watching the first episode right now, loving it, but HOLY CRAP that green can of lovely parmesan sprinkle in the fridge door. When did that become a universal thing? If I was going to make that sandwich, I'd probably do it with skinny asparagus and maybe some ramps, farmers market fresh stuff. Not in season right now unfortunately. I don't think anything else in the US is similar. Suspect Bucket fucked around with this message at 01:17 on Oct 1, 2018 |
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Oct 1, 2018 00:19
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Grand Fromage posted:Anyone got a good guide on how to start making nukazuke? I found a place to buy rice bran so I need to know the whole process from the beginning. I wrote up a two parter some time ago in the pickling thread. Here's part one: https://forums.somethingawful.com/showthread.php?threadid=3437802&userid=177786#post440058889 Iirc that's all you need to get started and part 2 got posted not long after. Have fun!
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Oct 1, 2018 00:26
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Just learned about macaroni gratin. It's like Minnesota Hot Dish wandered into a basement yazuka bar and everyone came out friends and overly fond of gravy. Gonna make this with broccoli in it, as macaroni and broccoli is a fav of mine.
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Oct 1, 2018 02:20
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Posted in general questions but may be more relevant here: Any of ya'll ever make Tamago Ajitsuke for ramen? I did a 3 minute egg in the instant pot. Ice bathed it. Peeled it. It "felt" great. Just right. You could tell it was soft. I marinated them in the marinade and tested one about 5 hours later and it was firm yellow. LIke almost a hardboiled egg. The marinade hadn't penetrated fully. So it can't be that, right?? My only guess was there was still residual heat in the egg post ice-bath? Any ideas?
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Oct 1, 2018 21:00
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POOL IS CLOSED posted:I wrote up a two parter some time ago in the pickling thread. Here's part one: https://forums.somethingawful.com/showthread.php?threadid=3437802&userid=177786#post440058889 Awesome. Are you still willing to mail a starter? If so I'll PM you when I am ready to get my bed started.
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Oct 1, 2018 22:08
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Grand Fromage posted:Awesome. Are you still willing to mail a starter? If so I'll PM you when I am ready to get my bed started. Mine died off during the heat wave, sorry! I've got to get one going again. Sometimes you can find a starter nukadoko mix, though I'm not entirely sure what those contain. Now you said you got rice bran, but I'd like to note that in general, wheat bran and oat bran just don't seem to work as well as rice bran. Not that they don't work, they're just harder to start and maintain imo.
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Oct 2, 2018 01:50
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Feenix posted:Posted in general questions but may be more relevant here: Yes, that and did you stick the marinade/egg in the 'fridge? That's what I did and it ended up with a fine texture. Probably something you really have to just try a few more times to get the hang of it.
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Oct 2, 2018 02:47
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totalnewbie posted:Yes, that and did you stick the marinade/egg in the 'fridge? That's what I did and it ended up with a fine texture. Marinade and egg went into fridge, yes. Honestly it must have just had residual in-egg heat because I did another batch this morning that was perfect at the exact same timing. Thanks!   
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Oct 2, 2018 03:06
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So I'm picking up miso for vegetables and soups and such, but I was wondering how important or necessary it is to pick up both kinds of miso. I had previously used mixed miso but I was finding it a bit too strong and salty for everyday use, so I was thinking about primarily using white miso this time. Is it still worth getting a thing of red?
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Oct 2, 2018 19:08
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I think you'll be fine with just white.
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Oct 2, 2018 19:16
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I prefer a mix of the two for miso soup but it's all up to personal taste.
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Oct 2, 2018 20:18
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I got some "Komatsuna" japanese vegetables for the garden this year, looks like a leafy green. Anyone familiar with it and have suggestions for using it?
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Oct 4, 2018 04:33
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It's a mustard green, so it's a touch bitter, but pretty mild and the stalks/leaves aren't too stringy. I've seen it mostly as a nimono or tossed into soup.
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Oct 4, 2018 04:41
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Pollyanna posted:In episode 4 of Today's Menu for the Emiya Family, they make a sandwich out of crispy bacon, scrambled eggs, blanched sansai, and a mustard spread. I want to make this, but I'm not sure what common USA greens are analogous to sansai. Broccoli rabe and fiddleheads, maybe? Is there a closer alternative? Nanohana is rapeseed blossom, the same rapeseed that is the base of canola oil. It's a seasonal bitter green that's in season in early spring. Most greens, especially a slightly bitter mustard family green would fill in well and pair with the mustard spread. A lot of the satisfaction of cooking / eating the seasonal greens like nanohana is eating it for the limited time it's available, so don't feel obligated to find it now. hakimashou posted:I got some "Komatsuna" japanese vegetables for the garden this year, looks like a leafy green. It's pretty versatile, you can use it for most preparations. The most popular dish would probably ohitashi, blanched then steeped and chilled in a dashi sauce. It's good in soups and stirfrys with fatty ingredients like pork or aburaage, or you can make a simple pickle with just salt or a light soy sauce dashi like nozawana pickles. Mongoose fucked around with this message at 06:09 on Oct 4, 2018 |
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Oct 4, 2018 05:12
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Mongoose posted:Nanohana is rapeseed blossom, the same rapeseed that is the base of canola oil. It's a seasonal bitter green that's in season in early spring. Most greens, especially a slightly bitter mustard family green would fill in well and pair with the mustard spread. A lot of the satisfaction of cooking / eating the seasonal greens like nanohana is eating it for the limited time it's available, so don't feel obligated to find it now.
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Oct 4, 2018 07:18
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I imagine Rapini/Broccoli Raab would work rather well for that kind of thing too
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Oct 4, 2018 08:10
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So I ended up making that sandwich (more or less - I hosed up the egg part thinking I could just cheat with egg salad) and used yu choy as the greens. The taste was great, but unfortunately, I don't really like how the greens came out. The bacon and the egg are crispy and distinct and separate very easily when you take a bite, but the stalks of the greens don't and come out whole along with the rest of the bite, causing the rest of the sandwich to collapse. Am I just using the wrong kind of green? Should I be using something crunchier/that breaks more easily? Or is this expected?
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Oct 7, 2018 17:23
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Greens can be stringy in general, you could cut it in to bite size pieces to avoid that.
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Oct 8, 2018 10:39
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Fauxyan "Roux Free" Curry Rice This curry recipe is based on Moyan's, an intense and dark curry that prides itself on taking weeks to come together. I don't have weeks, but I do have a pressure cooker and a weekend afternoon. For precision reasons using my kitchen scale, I'll be using metric units but I want y'all to know I'm an Imperial lovin' Yank. *Approaching this in multiple parts like ramen allows you to create basic compounds that can be combined together quickly and freeze well. I removed a whole pickle jar of the gravy from my freezer after a month and it's still just as good. *A base gravy made from concentrated fruits and vegetables combined with a gelatin rich stock creates a thick reduction without the need for roux or thickeners. *A pressure cooker cuts down the time immensely and reserves the liquids while inducing browning. If you don't have a pressure cooker then quadruple the times listed and cook on medium-low in a heavy lidded pot like a dutch oven. *You'll need an immersion blender to puree everything. Spice Mixture The spice mixture is based on S&B but leans heavier on the more pungent ingredients. Cumin, pepper, chili, and fennel are the top ingredients resulting in a spicier, more bitter mixture that I find is offset by the sweet and caramelized flavor of the base gravy. I give precise measurements here but I always eyeball it. 10g whole black peper 8g cumin seeds 8g chili powder (Indian red chili for spicy, Ancho for mild) 7g fennel seeds 5g ginger powder 4 whole cloves 5g turmeric powder 2 green cardamom pods with seeds 5g dried orange peel 5g coriander seeds 4g fenugreek seeds 1 half star anise 3g thyme 2 bay leaves about 1/4 of a cinnamon stick about 1/4 of a single nutmeg seed a sprinkling of sage Combine all ingredients in a spice grinder and store in an airtight container. You can cook in a dry pan if you want but I keep this stuff lasts me a couple months so it doesn't make a difference in the long run. Stock Moyan's curry lists chicken and pork stock as an ingredient. This gelatin heavy stock will stick to the roof of your mouth. 4 liters of water 1 knob of ginger 500 grams of chicken feet 500 grams of pork neck bones and/or feet Cover chicken and pork with water and boil for 5 minutes. While waiting, slice ginger in half lengthwise. Place under a broiler, skin side down, until the ginger chars. About 10 minutes. Dump water and rinse pot and meat. You don't have to clean thoroughly, just remove scum. Return to pot and top with 4 liters of water. Add ginger. Bring to high pressure and cook for 60 minutes. Let pressure release naturally. Strain liquid. Base Gravy 1,000g yellow onions 2 fuji apples, cored and peeled 1 ripe banana, peeled and sliced in half lengthwise 1 beefsteak tomato, cut in half and cored 1 large carrot, cut in half 2 stalks of celery, cut in half 4 cloves of garlic, smashed with flat of blade baking soda Roughly chop onions. Add onions to pressure cooker, sprinkle with baking soda (no more than 4-8 grams/1-2 teaspoons), and stir. Saute onions on medium-high heat (saute button on Instant Pot) until fully submerged in their own liquid and begin to turn deep yellow, about 5 minutes. Cook at high pressure for 20 minutes. While waiting, place the other ingredients under a broiler. Broil until the tomato's skin blisters. Peel skin off tomato and continue to broil the ingredients, flipping the banana and apple. The carrots, celery, and apples should have some light charring around the sharp edges while the banana should be a rich brown all over. Let the pressure on the onions release naturally. The onions should be a deep brown and soupy. Add the other ingredients and cook at high pressure for another 20 minutes. Release the pressure naturally. Using an immersion blender, puree all the ingredients into a thick puree. Combining These three compounds can be combined into various curries but all begin basically the same: fry the dry spices in butter or ghee, combine one part gravy to four parts stock (so 1/4 cup gravy to 1 cup stock), add main ingredients and cook until reduced. I find the curry will be done when the rice is. At this point you'll add umami enhancing ingredients to taste like yeast extract, fish sauce, dashi, and katsuobushi. At this point the curry will have reduced to a thick paste. You'll know it's done when you can scrape a spoon across the pan and see the bottom without the liquid filling in. I've never had to add roux or thickener. Two of my favorite recipes: "This is Basically Beef Stew You Can Spoon Over Rice" Curry For this recipe I cook the stock with cubed chuck at high pressure for 30 minutes resulting in tender, fall apart meat. In a frying pan I melt ghee and bloom the spice mixture. Fry carrots, potatoes, and mushrooms in the buttery spice mixture for 5 minutes. Combine one part of gravy to four parts stock. Simmer covered until potatoes are fork tender. Continue simmering uncovered while adding frozen peas and pearl onions and some meat from the pot. Season with a small bit of vegemite, bonito flakes, and salt to taste. Serve with rice and shredded cabbage. "There's Kale So I'm Totally Eating Healthy!" Curry without Rice In a cast iron brown chicken thighs skin side down. In a frying pan melt ghee and bloom the spice mixture. Fry mushrooms and chopped kale in the buttery spice mixture for 5 minutes. Combine one part of gravy to four parts stock. Add browned chicken pieces and simmer covered until chicken is fully cooked. Continue to simmer uncovered, stirring to combine chicken juices. Season with Bull-Dog tonkatsu sauce, fish sauce, MSG, and mango chutney. Serve over riced cauliflower. al-azad fucked around with this message at 07:33 on Oct 17, 2018 |
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Oct 17, 2018 07:26
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al-azad posted:Fauxyan "Roux Free" Curry Rice 
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Oct 17, 2018 07:32
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 Awesome writeup! Imma make that this weekend and report back.edit: Would you mind if I shared this recipe with other people?
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Oct 17, 2018 19:35
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AnonSpore posted:
Please do. I'm still tweaking some things, like once mango is back in season I want to try something citrusy. Also I didn't know that fenugreek was the flavoring for cheap syrup and now I can't not think of waffles when smelling my can of S&B so... eggo curry??
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Oct 17, 2018 19:40
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One clarification, the components for the recipes here meant to be 1:1:1, right? That is, if I made 4 liters of the stock, I'd be expected to be able to combine it with the 1kg onions worth of gravy and the whole container of spice mix and get the intended curry?
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Oct 17, 2018 19:53
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AnonSpore posted:One clarification, the components for the recipes here meant to be 1:1:1, right? That is, if I made 4 liters of the stock, I'd be expected to be able to combine it with the 1kg onions worth of gravy and the whole container of spice mix and get the intended curry? No. The stock, gravy, and spice mixture are stored separately and you combine them later when you prepare the curry. It's meant to be customizable with the three core ingredients serving as a base. My general approach is a 1:4 ratio of gravy to stock which for one serving would be 1/4 cup gravy to 1 cup stock. I eyeball the spice mix but a healthy 5-finger-pinch fried in a dollop of butter is enough. I probably wouldn't make more than a couple servings at once but I don't see why it wouldn't work. If you make it in a deep pot you would need to adjust the uncovered simmer time because the narrower surface area would take longer to reduce than if you finished it in a shallow pan. e: If you were making a huge pot of this at once you probably would have to make a simple roux as a thickener although I would like to suggest trying coconut flour. I find coconut flour results in a silkier, more subtle texture. al-azad fucked around with this message at 20:35 on Oct 17, 2018 |
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Oct 17, 2018 20:25
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I generally prefer to make huge batches that I can portion and freeze and then reheat a single serving after coming home from work, which is why I wanted to get it all together. Thanks for the clarification though, I'll fiddle with it on my own.
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Oct 17, 2018 20:36
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AnonSpore posted:I generally prefer to make huge batches that I can portion and freeze and then reheat a single serving after coming home from work, which is why I wanted to get it all together. Thanks for the clarification though, I'll fiddle with it on my own. Let me know how it turns out. The proportions work on a small scale and I don't see why they wouldn't work on a larger scale as long as you keep in mind the longer uncovered simmer time needed.
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Oct 17, 2018 20:55
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I ordered a ton of curry roux from Tokyo Central and they're taking longer than I had hoped to ship my order. Can anyone recommend some good sites to order from for people in the US? I've ordered 5 packs of the big Golden Curry boxes from Amazon before but I'm trying to get some more variety and some more unusual curry roux, as far as the US market goes.
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Oct 24, 2018 07:11
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al-azad posted:Let me know how it turns out. The proportions work on a small scale and I don't see why they wouldn't work on a larger scale as long as you keep in mind the longer uncovered simmer time needed. First try was something like 60% of the spice mix bloomed in 8tbsp butter with ~2.5 cups gravy, ~9 cups stock, with some beef chuck, about 12 servings by my reckoning. I had to fish out the beef and let it go at a roiling boil for over two hours to get it viscous enough to look like yours, even with a healthy ~1/4 cup of coconut oil slurry. I can only give it a tiny taste before bed and I'll post more about it after I get a proper meal with it tomorrow, but for now it's... hmm. All I can say about it is that it's smooth and, uhh, complex. I think I'll give it a try with cooking a single serving some time soon and see if it's noticeably different.
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Oct 25, 2018 09:48
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AnonSpore posted:First try was something like 60% of the spice mix bloomed in 8tbsp butter with ~2.5 cups gravy, ~9 cups stock, with some beef chuck, about 12 servings by my reckoning. I had to fish out the beef and let it go at a roiling boil for over two hours to get it viscous enough to look like yours, even with a healthy ~1/4 cup of coconut oil slurry. I can only give it a tiny taste before bed and I'll post more about it after I get a proper meal with it tomorrow, but for now it's... hmm. All I can say about it is that it's smooth and, uhh, complex. I think I'll give it a try with cooking a single serving some time soon and see if it's noticeably different. I hope you mean coconut flour and not oil! What umami ingredients do you plan on using? Yeast extract and sea salt are a must IMO but for beef I would also consider something naturally salty like Worcestershire, maggi sauce, or anchovy paste.
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Oct 25, 2018 20:34
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I can't get decent Asian vegetables anymore without an annoyingly long drive, all my local stores are Chinese run and sell garbage. I found a source of seeds to grow my own but am trying to find out what species of bamboo is grown for shoots in Japan. I imagine there's more than one, any of them will work.
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Oct 27, 2018 04:33
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Grand Fromage posted:I can't get decent Asian vegetables anymore without an annoyingly long drive, all my local stores are Chinese run and sell garbage. I found a source of seeds to grow my own but am trying to find out what species of bamboo is grown for shoots in Japan. I imagine there's more than one, any of them will work. I looked up "bamboo shoots" on Wikipedia and they had a list of edible/harvested species.
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Oct 27, 2018 07:16
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Tokyo Central is three days late on my order and they haven't canceled it (or responded to me in any way, at all). If y'all are shopping online for ingredients I would maybe stay away from them. E: they finally got back to me and said it was taking longer than usual to process orders because of a promotion, and didn't address my request to cancel my order at all. E2: after a more forward email they cancelled my order im on the net me boys fucked around with this message at 19:51 on Oct 27, 2018 |
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Oct 27, 2018 07:31
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al-azad posted:Let me know how it turns out. The proportions work on a small scale and I don't see why they wouldn't work on a larger scale as long as you keep in mind the longer uncovered simmer time needed. Thanks for the detailed recipe and instructions list; I made the components over the weekend and am looking to try it out this week. Quick question on combining, do you cook the beef chuck with the stock + gravy in the pressure cooker? After this is done, should I combine the chuck/stock (and gravy?) in the spice & vegetable pan or on the finished dish?
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Oct 29, 2018 17:11
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Furious Lobster posted:Thanks for the detailed recipe and instructions list; I made the components over the weekend and am looking to try it out this week. Quick question on combining, do you cook the beef chuck with the stock + gravy in the pressure cooker? After this is done, should I combine the chuck/stock (and gravy?) in the spice & vegetable pan or on the finished dish? I cooked the chuck separately in the pressure cooker as by this point the stock and gravy were finished a week ago and were thawing in the sink. My process is, in a single pan Bloom spices in butter Fry long cooking ingredients (potatoes, mushrooms, carrots) to get a little color Combine gravy + stock, simmer until vegetables are fork tender and curry is thick Add umami and beef A single serving results in the right consistency. I'll have to experiment with doing an entire pot at once.
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Oct 29, 2018 20:32
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al-azad posted:I hope you mean coconut flour and not oil! What umami ingredients do you plan on using? Yeast extract and sea salt are a must IMO but for beef I would also consider something naturally salty like Worcestershire, maggi sauce, or anchovy paste. Whoops, yes, coconut flour. I normally only use fish sauce for all my ~umami needs~ but I guess I could try yeast extract next time. I do like the flavor but I also thought it was really understated compared to normal from-a-box curry. Flavor profile reminded me way more of Indian curry instead of Japanese. Maybe it felt subtle because I used too little spice? I dunno, I eyeballed it (see pic for how much I used) but with the flavor I kinda fear that it would become bitter if I added too much more. It was already on the verge of having a bitter aftertaste.  My problem right now is that I have a pretty strict calorie limit in place so the portions I can eat are pretty small. Maybe I had too much rice for the amount of curry I used. I have a ton of portions still remaining so I'll experiment more with it and hopefully have better results.  Also included is the tiny serving I tried after it was all done. Cute!
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Oct 29, 2018 21:15
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I've gotten to the point of adding marmite to virtually every sauce/gravy type thing like Japanese curry or tomato sauce or whatever, it's great.
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Oct 29, 2018 21:36
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AnonSpore posted:I do like the flavor but I also thought it was really understated compared to normal from-a-box curry. Flavor profile reminded me way more of Indian curry instead of Japanese. This was the intent going into it. I scoured some Japanese blogs on the super dark curries like Moyan and the kind of stuff enjoyed in Niigata (I've been told if I'm in Niigata to immediately find Lerch's curry, best boxed stuff) and they all use very Indian take out techniques and spices. But also this was a personal experiment in how I could eat Japanese curry on a low(er) carb diet and that meant foregoing a roux for something that could thicken up naturally so I'm right there with you on trying to look for healthier alternatives. If you use S&B curry powder you'll find something more like the boxed stuff but tbh I can't get the taste of pancake syrup out of my mouth now that I know fenugreek is a key component in the stuff.
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Oct 29, 2018 21:46
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My wife likes sake, and I was hoping to get us a nice bottle and maybe a drink set for our anniversary in a few weeks. I'm looking for something in the $60-100 range. Any recommendations? She likes both hot and cold sake.
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Oct 29, 2018 22:10
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Nanigans posted:My wife likes sake, and I was hoping to get us a nice bottle and maybe a drink set for our anniversary in a few weeks. I'm looking for something in the $60-100 range. Any recommendations? She likes both hot and cold sake. Depends where you are. Maybe check k&l: https://m.klwines.com/Products?&fil...searchText=sake Otherwise I think Hakkaisan(八海山) is pretty generally available and it's decent stuff.
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Oct 30, 2018 00:31
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