tekobo Posted April 26 Report Share Posted April 26 5 hours ago, Aussie Ora said: Cheers tekobo I have been in hiatus for a while .just kicking back from the online world doing my own thing . Sent from my SM-T835 using Tapatalk That sounds good @Aussie Ora. Also good to have you check in once in a while. Take care! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 26 Report Share Posted April 26 8 hours ago, tekobo said: It has a deep rich flavour but your tastebuds end up dominated by the whole cloves, bits of star anise or cardamom that you end up chewing on. You can always make a sachet with cheesecloth to hold the spices together so they can be easily removed at the end of the cook. Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 27 Report Share Posted April 27 @tekobo i don't really know much about japanese curries other than the glopidy goop stuff they serve over rice katsu. i feel like this kind of curry is the fast food variety and someone out there in japan makes better stuff.. Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 27 Report Share Posted April 27 9 hours ago, David Chang said: @tekobo i don't really know much about japanese curries other than the glopidy goop stuff they serve over rice katsu. i feel like this kind of curry is the fast food variety and someone out there in japan makes better stuff.. You sent me off on a voyage of discovery. "Gloop" appears to be feature of Japanese curries because they use quite a heavy roux. If the internet is to be believed, curry was introduced to the Japanese by the British who brought it from India so it is not native to Japan and they have adapted it to suit their tastes. Hopefully if there are any Japanese KK'ers lurking here they will chime in with a more authoritative view. Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 27 Report Share Posted April 27 20 hours ago, tony b said: You can always make a sachet with cheesecloth to hold the spices together so they can be easily removed at the end of the cook. That would be the normal approach but there were soooo many hard spices that I got the impression that Andi was expecting you to leave them in. I will see if I can get an answer from her.... 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 27 Report Share Posted April 27 I use the premade Japanese curry cubes. Even the "spicy" ones aren't very spicy, at least to me anyway. I typically don't make "gloppy" curry with them; I treat it just like my usual curry powders. Fun to explore though! 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 28 Report Share Posted April 28 8 hours ago, tony b said: I use the premade Japanese curry cubes. Even the "spicy" ones aren't very spicy, at least to me anyway. I typically don't make "gloppy" curry with them; I treat it just like my usual curry powders. Fun to explore though! if you go to thailand, or if you have a thai grocery near you, they have really good curries in paste form. 1 Quote Link to comment Share on other sites More sharing options...
remi Posted April 28 Report Share Posted April 28 My wife’s overseas this week, so to make the last few days a bit easier meals wise I thought I should bbq on the weekend. The kids requested pulled pork… done. 8 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 28 Report Share Posted April 28 @remi looks really tasty. my wife's gone on business for 2 weeks. i've been basically eating chops of different animals every other night. this is not allowed when she is home.. 1 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 28 Report Share Posted April 28 13 hours ago, David Chang said: if you go to thailand, or if you have a thai grocery near you, they have really good curries in paste form. I called them "cat food" curry pastes, because the cans remind me of cat food! I use mostly the red one, but do like the massaman, as well. We have a very nice Thai restaurant here. I have to be careful there, as they don't play around when it comes to spiciness. I made that mistake the first time that I went there, thinking "Oh, I'm sure that they tone it down for folks here in the Midwest!" WRONG! I ordered a 7 out of 10 on their spice level. Thought I was going to die after the first few bites! By the end, I was in full-blown endorphin rush - practically hallucinating! I was afraid to drive, as I couldn't focus my eyes and was panting like a dog in summer! Now, I never go above a 4 or 5, and it still kicks my butt! 5 Quote Link to comment Share on other sites More sharing options...
Troble Posted April 29 Report Share Posted April 29 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 30 Report Share Posted April 30 It was time for more pork roast and chicken breasts 😁 8 Quote Link to comment Share on other sites More sharing options...
remi Posted May 5 Report Share Posted May 5 I usually cook paella inside, but when I’ve got some time it is so much nicer on the KK. It was a beautiful autumn evening here, and kids were sorted- so it was the perfect time to cook tonight’s paella on the KK with some post oak for smoke. Originally paella was cooked on a pan over fire, so it feels right. Simple one tonight with chorizo, chicken, Roma tomatoes and green beans/ flavoured with saffron, paprika, stock and rosemary from our garden. Spicy pimenton in the adult one. I also love cooking the whole thing outside as you set up your ‘mise en place’ and then just relax. I’m smokey as all hell though, so need a shower. Nevertheless it was so so good- worth the extra effort. 10 Quote Link to comment Share on other sites More sharing options...
Paul Posted May 5 Report Share Posted May 5 1 hour ago, remi said: It was a beautiful autumn evening here, 36°F and snowing here. Brought my theremeters in. Good looking cook! 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 5 Report Share Posted May 5 Wow, what a great paella cook. It looks sooo tasty and sounds like a wonderful outside cook. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 5 Report Share Posted May 5 Happy Cinco de Mayo, everyone! Nice day here, I should be grilling something, but I've thawed out some al pastor that I stashed in the freezer from the last time I made it. So, margaritas and al pastor tacos on the deck for dinner tonight! 🥟 🍹 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 5 Report Share Posted May 5 Sounds like a great evening is in store for you, Tony. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 7 Report Share Posted May 7 On 5/5/2024 at 1:13 PM, Paul said: 36°F and snowing here. Brought my theremeters in. Good looking cook! For some reason I thought you lived in California Paul. Obviously not with those temperatures! Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 7 Report Share Posted May 7 Great looking paella @remi! I love paella but don't think I dare try and make some for our Italian friends. They love food but the Venetians think that Tuscan food is foreign let alone trying to impose an import from Spain! 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 7 Report Share Posted May 7 4 hours ago, tekobo said: For some reason I thought you lived in California Paul. Obviously not with those temperatures! He does, just north of Napa Valley. They've just had crazy weather all year now. Torrential rains and lots of snow. 2 Quote Link to comment Share on other sites More sharing options...
