June 8, 20224 yr I'm so hetero when I'm in Alaska. Yes, that's me manning the grill. Fake it till you make it!
June 12, 20224 yr Steve will not like the timing of this one, because it's one of his favorites. I made Japanese curry with chicken, potatoes and carrots using the frozen curry blocks I made a couple of years ago. The blocks did not suffer from their long rest, and I have a few more blocks, so I can make it again when Steve is here. 😁
June 12, 20224 yr 10 hours ago, Voltron said: Steve will not like the timing of this one, because it's one of his favorites. I made Japanese curry with chicken, potatoes and carrots using the frozen curry blocks I made a couple of years ago. The blocks did not suffer from their long rest, and I have a few more blocks, so I can make it again when Steve is here. 😁 Share the recipe, Al? Pardon if you've already done so but I've been on the hunt for a curry recipe to try lately.
June 12, 20224 yr See if this link works for an NYT article and recipe for the blocks. There is a quick recipe for stew at the end and I then below is a link to a chatty article and recipe from Serious Eats that gives more ideas and a same day recipe for making a stew without freezing blocks. I use more blocks than the NYT recommend when making a stew for a thicker and stronger curry. https://www.nytimes.com/2019/09/11/magazine/japanese-curry-bricks-recipe.html?unlocked_article_code=AAAAAAAAAAAAAAAACEIPuomT1JKd6J17Vw1cRCfTTMQmqxCdw_PIxftm3iava3DEDm8biOEcDIGS-kHAIqhqf9I10i-WAdRcKqU-AfZoz-RcJAl3RgKpupbCmIgAJ299j7OPaV4M_sCHW6Eko3itZ3OlKex7yfq15UzWaGfuD7iL13BwOApjoJJ6fAyv32gKz63AEeV13tEv1fsxF9stE2d7ESqMufTjDRR6O8zXLU2Pr1lrBJwKHG3bjtWe6LkfcQpNCVmgTH934G406Ns0K8pAde-kbEZmIJyi9O1XXm94L46pBIkzQZzXlNhptb3PqR-PyKmm1jBJ2c8K-tiwtgU6zzsqALE&smid=url-share https://www.seriouseats.com/japanese-curry-kare?utm_term=Homemade+Japanese+Curry+Rice+Kare+Raisu&utm_campaign=Daily+Serious+Eats&utm_medium=email&utm_content=Daily+Serious+Eats+CID_e62341909ff40d2045f766a2cd972db3&utm_source=Email+campaign
June 12, 20224 yr Somebody let me know if you can access the NYT article and the recipe, which is a further link at the end
June 12, 20224 yr 1 hour ago, Voltron said: Somebody let me know if you can access the NYT article and the recipe, which is a further link at the end Article, yes. Recipe, no.
June 12, 20224 yr I can’t see to verify, but with iOS reader view and PDF print output, is this it? Japanese Curry Brick Recipe - NYT Cooking.pdf
June 12, 20224 yr INGREDIENTS FOR THE SPICE MIX: 1 (2-inch) cinnamon stick, pounded into small pieces 1 dried bay leaf 1 tablespoon brown mustard seeds 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 tablespoon cumin seeds 1 teaspoon fenugreek seeds ½ teaspoon whole cloves 2 cardamom pods 1 dried shiitake mushroom, broken into pieces 1 (1-inch strip) dried kombu, cut into bite-size pieces 1 ½ teaspoons whole black peppercorns 1 orange, zested 1 tablespoon ground turmeric 1 tablespoon ground ginger 1 tablespoon sea salt 1 teaspoon sweet paprika 1 teaspoon cayenne pepper, or more to taste FOR THE ROUX: 1 ½ cups/340 grams unsalted butter (3 sticks) 2 ¼ cups all-purpose flour Add to Your Grocery List Ingredient Substitution Guide PREPARATION In a large skillet, toast cinnamon, bay leaf, mustard seeds, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, cloves and cardamom pods over medium heat, stirring until fragrant, about 2 minutes. Be careful not to burn the spices. Transfer the toasted ingredients to a spice grinder. Add the mushroom, kombu and peppercorns to the spice grinder, and grind at the highest speed for 30 seconds. Shake the grinder a couple of times as you blend to make sure the cinnamon stick is pulverized. (You can also grind the spices in batches, if necessary.) Transfer the pulverized spices to a small bowl. Add the orange zest, turmeric, ginger, sea salt, paprika and cayenne pepper. To make the roux, melt the butter in a large saucepan over medium-high heat. When the butter is nearly melted, lower the heat to medium-low. Gradually whisk in the flour, and cook, stirring constantly, until the roux turns light brown, 15 to 20 minutes. Be careful not to burn the roux. Turn off the heat, add the spice mix and stir until well combined. Divide the mixture among three mini aluminum loaf pans, adding about 3/4 cup per loaf pan, or transfer the entire mixture to a parchment-lined quarter-size sheet tray. Let cool for a few minutes at room temperature, then transfer to the fridge so the bricks can solidify. Once firm, unmold, cut each brick into 9 small curry brick cubes (or, if using a sheet tray, cut the mixture into 27 pieces total) and wrap tightly in plastic wrap. Store in the refrigerator for about a month or in the freezer for 3 months.
June 12, 20224 yr 1 hour ago, velomane said: How does this compare to the Gliko stuff from my local asian grocer? Only way to answer that is make it and decide for yourself. Seriously though, it's a pretty rare exception that homemade stuff (especially a reputable recipe) ends up worse than the commercial equivalent.
June 13, 20224 yr On 6/12/2022 at 5:39 PM, velomane said: How does this compare to the Gliko stuff from my local asian grocer? Having made Thai curry from ingredients, I highly recommend trying the recipe -- you get the additional uncredited ingredient of *pride*, which just makes everything better.
June 13, 20224 yr Thanks Nate! The benefits of making it yourself are flavoring and spice level is up to you, no MSG or preservatives, no artificial colors, etc. It's not hard and I like being able to pull it out of the freezer when the mood hits.
June 13, 20224 yr 18 minutes ago, Voltron said: I like being able to pull it out of the freezer when the mood hits. Feel the same way about akvavit!
June 14, 20224 yr I feel the same way about a few past boyfriends. Oops, I've said too much. Edited June 14, 20224 yr by swt61
June 14, 20224 yr I don't know what you guys mean by "pulling it out of the freezer" but mine is already...
July 24, 20223 yr This dish is absolutely going into rotation! The pan sauce you make from the drippings and wine was incredible!
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