/ck/ - Food & Cooking

[Anonymous No.16848891]

This is the stuff

[Anonymous No.16848895]

>>16848891
...that makes your butthole burn

[Anonymous No.16848899]

>>16848895
not my problem

[Anonymous No.16848901]

>>16848899
it will be when I deposit it all over your face

[Anonymous No.16848907]

>>16848901
no it wont

[Anonymous No.16849064]

>>16848891
How spicy is it? I always buy the medium and it has zero spice but I've also only ever seen the medium heat at the store

[Anonymous No.16849071]

>>16849064
Not spicy at all. Japanese curry is pretty much just lobscous with curry powder.

[Anonymous No.16849097]

>>16849064
Not really at all. I suggest throwing in a hot pepper or two with your veggies if you want it to be very spicy. Japanese stuff ain't spicy really.

[Anonymous No.16849133]

>>16848891
The extra hot is the only version of golden curry that is actually good.

>>16849064
It's a 3/10 on my spice scale, but it's pretty tasty.

[Anonymous No.16849288]

>>16849133
Best prep Is with mirepoix and peppers. We had some hot dogs to get rid of, forgive the Asian-trash.

[Anonymous No.16849290]

>>16849288
Ended up nice tho

[Anonymous No.16849754]

>>16849288
>>16849290
I think it's normal for asians to put hot dogs in curry, but holy shit does that repulsive. Chicken katsu or vegetarian.

[Anonymous No.16850126]

>>16849290
I just realized I have some salami sticks in the fridge.

I think I'm going to slice them up nice with some onion and peppers and try to make a nice curry with it.

[Anonymous No.16850149]

>>16849290
looks like dog food
would not eat

[Anonymous No.16850200]

Sautee your onions in oil/butter/ghee, add garlic for 5 mins, then add to the pan a mixture of:
1/2 cup flour, 1/2 cup curry powder, 2 tsp cumin, 1 tsp cinnamon, 1/2 tsp powdered ginger
Stir, let the onions/garlic get covered, put on medium heat, stir and cook 3-5 mins
Add 1 cup chicken broth

Voila, salt and sugar to your preferred taste level, maybe add more heat in the spice mix if you want

[Anonymous No.16850207]

>>16848891
>consume the MSG goy

[Anonymous No.16850244]

>>16850200
Can I throw in some mods?
>make a dark roux, real dark, like you're making gumbo, with butter
>brown some beef in another pan, let a nice fond build up
>add onions, peppers, celery, carrots, and potatoes into this, Sautee, then deglaze with a little red wine
>add to your roux
>add curry powder, cumin, garam masala, chili powder, chimichurri herbs, and a dash of turmeric
>add beef stock
>let reduce until correct consistency, season to taste
>serve over rice

[Anonymous No.16850744]

>>16849071
>>16849097
>>16849133
Appreciate the feedback, I tend to just add a fuck ton of cayanne pepper and spicy peppers to it when I'm making it. The mild almost has a sweet taste to it which I get kind of sick of after a few daysbof eating it

[Anonymous No.16850808]

>>16850744
I think of this as a fantastic disposal for meat and veg. Got some veggies about to go bad? Cut em up. Got some meat that's gonna go bad? Throw it in. Got some burger patties with freezer burn? Throw em in. It's just a really nice thick sauce that you can throw a little jalepeno and asafoetida in and it's fantastic.

[Anonymous No.16850816]

>>16848901
Come to pappy

[Anonymous No.16850849]

>>16850744
Cayenne works. I personally start with tomato paste, add a splash of red wine with the stock cubes, and pickled jalapenos towards the very end of cooking. I treat Japanese curry like a Frankenstein monster and just add whatever the fuck sounds good in the moment. It tends to work out.
I've also tried shredded apple, dark chocolate, canned plums, pickled onions, pickles, pineapple, and even sour cream.

[Anonymous No.16851053]

I make two pots of them, freeze what's left and that shit lasts a goddamn month because I fucking hate curry.

[Anonymous No.16851808]

>>16850808
>>16850849
Basically what I do too. I just use it as a general thing to lump a bunch of ingredients and seasonings into to serve over some rice, so far no combo I've used to make was bad. I just get sick of the taste of the curry after a few days if I end up making too big of a pot. Picrel is the last one I made with spicy honey marinated duck that I pan fried and added to the sloppa after, also added sauteed jalapeno, fingerling potatoes, shallots, parsnips, shiitake and hen of the wood mushrooms

[Anonymous No.16851962]

>>16849290
Ewwwww gross

[Anonymous No.16852001]

>>16850816
Imagine having to clean up after this. Sick fucks

[Anonymous No.16852060]

making your own curry roux takes about 30 minutes and in my opinion is worth it, the curry doesnt have a waxxy texture like the premade stuff

[Anonymous No.16852108]

>>16849290
are you using a couple cake pans to eat out of?

I don't own plates right now so I can't judge but I am curious

[Anonymous No.16852119]

>>16849754
I don't understand katsu with curry, like isn't the point of katsu is that it's crunchy? Why ruin that by having it near a wet curry

[Anonymous No.16852148]

>>16850244
>peppers
>red wine
>garam masala
>cumin
yikes. sounds like you have no idea what the fuck you're doing

[Anonymous No.16852151]

>>16852060
I concur. You already need to cook the rest of the food, may as well cook a roux so you don't eat over salted palm oil like some borrowed nostalgia of a nipponjin bugman.

[Anonymous No.16853310]

>>16852148
That's how they make it in Hyderabad, where I'm from, so... Yes,i do