/ck/ - Food & Cooking

>>13707926
I have tried them all, lived in Japan.. they are all about the same... Just a base for what you want to add. Buy some garam masala toast in pan and add to jap curry to take er up a notch.

>>13707989
where do i find garam masala toast? or is that just a nip thing?

>>13707926
Why are you spamming japanese food threads? if you couldn't tell already this is an American cooking board and almost nobody here has tried golden curry or Vermont curry or kewpie mayonaisse so you're not gonna find anybody who can answer your question here. Most people here probably don't eat foreign foods too often or enough to form an opinion on it.
you're better off asking on reddit desu

Personally I think golden curry is better, Vermont is too sweet.

>>13708023
...I think he just meant to get some garam masala, and then toast it in the pan, anon.

>>13707989
>garam masala toast

>>13707926
I'd say I like Java curry the best, but yeah as >>13707989 said they're all pretty similar.

>>13708125
>he doesn't know about garam masala toast

>>13707926
I've been thinking about trying the Vermont Curry brand. I've never had any type of curry before but it looks easy to make.

>>13707989
Toasting it in a pan sounds like a good thing. I'll try that.

>>13707926
I like it, I wouldn't rate any of the Japanese curry roux I've used over one another, It all tastes about the same in the end

>>13709443
All spices should be heated up if possible, all indian currys call for spices heated until fragrant.

>>13707926
>vermont
Fuck Bernie Sanders

>>13709530
I think I've heard that before. Heating spices up brings out more of their flavor or something.

>>13707926
>be japanese child
>time to learn about the american piggus
>vermont prefecture is actually a real place, not just a curry brand
Bros...

>extra hot
>still not spicy at all
Are Japs allergic to heat?

>>13707926
These ones from Indonesia are pretty awesome.

>>13709765
The radiation made them pissed off and allergic to everything.

>>13707926
This shit is disgusting and just tastes like honey and bland gravy. You may as well use campbell's beef stew.

So what do you guys add to your curry? I'm looking for ideas, I usually stick to potatoes, carrots, onions, and whatever meat I happen to be craving, usually chicken.
I was thinking of adding some mushrooms or maybe some snow peas? Replacing onions with shallots sounds nice, but what else can I do?

>>13710367
I put bell pepper in mine

>>13710367

shredded apple is traditional for sweetness

>>13709738
Heat the spices in whatever Oil you'll use to cook the meat. When making Indian curries basically everything, spices, meat, veggies - all use the same oil and it makes a difference

>>13710438
I'll do that. Thanks.

>>13707926
Vermont curry is milder and sweeter, because it's made for kids.

>>13709765
I really enjoy the Red Golden Curry. It has a nice "heat" rather than being spicy. Which I think is one of Japanese curry's strengths. It's the type of food you'd want on a cold winters day. Sat around a fire or something, warms you up inside, rather than the pain of hyper spicy food.

I do love spicy though and it would be nice to have a legitimately spicy version of Golden Curry.

>>13707989
>>13708712
This. Use the roux as a base for whatever flavors you like to add. I don't make Japanese curry, but I do like the curry sauce over chicken katsu and rice. But I always start with a base of grated onion, garlic, ginger, and carrot in some butter, add my stock or water and bring to a boil, then add the curry roux. As it simmers I usually add half a grated apple for sweetness, some grated potato for thickness, and adjust the final flavor with soy and worcestershire. It still ends up a thick runny sauce but you get a much more complex flavor than you'd get from the base roux. Finish with some diced green onion and a few japanese pickles.

>>13711891
It wouldn't take more than a couple of spicy chiles to crank it up. Dice a couple of serranos or some birds eye into your next batch.

>>13708712
Head on down to H-Mart or whatever your local Asian food store is and grab two different boxes. Vermont Curry + red Golden Curry is my favorite combo. Use 1 block from each, don't use both entire boxes (unless you double the recipe). Try a batch with chicken and a batch with beef, both are good.

>>13710367
I usually add some ketchup, soy sauce, honey, and maybe some chili sauce after it finishes cooking. Minced garlic or grated ginger is a nice addition. I've read about people using beets or coffee in their curries.

>>13711913
>>13712208
Those sound like some good tips. I'll keep them in mind.

>>13709765
the most popular japanese curry chain allows you to ratchet up the heat pretty high, so i don't think so. but i do wish there were more retail options