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EVG posted:Just checking to see if this is legit or a troll. Because it sounds kinda delicious, and kinda trashy at the same time. Nah, Golden Curry is legit if you're brain-dead tired and can't face pizza again or something. Pretty tasty and zero effort.
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Oct 26, 2014 11:52
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Stringent posted:onigiri molds what the gently caress? Find a better way of expressing yourself, friend. There is no need for this sort of aggression over rice.
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Jan 8, 2019 02:56
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Anyone have good suggestions for tofu? I'm not a huge fan, but a block of extra firm got left at my place.
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Jan 11, 2019 01:25
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Do it. Especially if you have good banchan recipes, I miss having a good Korean restaurant nearby.
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Jan 31, 2019 07:22
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More curry powder, and garam masala instead of your sub will help. I'd also use regular cayenne or chili powder instead of the white pepper, that makes a major flavor difference. How dark did you cook your roux? Darker roux = nuttier, richer flavor although less thickening, and that's part of why S&B's blocks are dark brown. I'd probably shoot for medium brown roux for this.
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Mar 5, 2019 05:21
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The starch from the potatoes helps too.
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Mar 5, 2019 05:56
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Liquid Communism posted:
Crossposting from the dinnerthread, realized I still had some medium grain rice and nori around, so it's onigiri for breakfast.
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Apr 27, 2019 10:55
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| # ¿ Apr 26, 2024 05:30 |
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I've only had umeboshi filled onigiri once, but it was pretty good. Sour and salty together is a fun flavor profile. Personally, I like salmon when I can get it, or tuna. The ones I made today are plain, and plain with shiso furikake.
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Apr 28, 2019 09:59
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