I made an excellent curry rice (kare raisu) Sunday

[myboynoah]

Originally Posted by jay santos

Another tip when eating curry or other soupy/stewy Asian dishes. Get a big bowl, jam your sticky rice into one half smashing it together tight making a line right down the middle of your bowl, then pour your curry into the other side. Each spoonful should be half rice half curry.

Damn straight, Jay. It's kare raisu, not potatoes and gravy.

[myboynoah]

Originally Posted by Jeff Lebowski

One more thing: I highly recommend tsukemono (assorted picked veggies) with curry rice. Especially small pickled onions.

Originally Posted by MikeWaters

Wrong. Think pickled.

Correct. I like the little chopped red ones. I don't know what it is, probably some kind of radish.

[myboynoah]

Originally Posted by FarrahWaters

I usually use the S&B kind, but I'm having trouble with it. I can't seem to get the right consistency, it's either too thick and paste-like, or thin but tastes watered down. Maybe I'll switch to the Vermont brand. Good idea to combine the hot and medium hot.

Whenever available, I use Vermont (I get a kick out of thinking some marketing guy in Japan came up with the idea of calling his curry "Vermont" curry.). Frankly, it's at the way mild end of the scale in its hot and medium hot, so if you want really hot, you will be dissapointed.

I also like the suggestion that they use apples in their curry block/paste.

[jay santos]

Originally Posted by myboynoah

We had it again last night (in many ways it's better the second day).

I've hit upon a great method, browning the pork and then stewing it with onions, garlic, and some of the curry block for about one and a half hour before adding the carrots. This way the pork stays moist and tender.

I'm a big Vermont Curry fan and I use a combo between hot and medium hot. Before adding the potatoes, I separately bring them to a boil first, so they don't break up too much in the curry. I add them about 30 minutes before eating.

Served with koshihikari, it was very, very good. Few things beat a good kare raisu.

Same way I make it but without the potatoes. Hate potatoes in curry. And I usually use chicken for the meat.

[Jeff Lebowski]

Originally Posted by jay santos

Same way I make it but without the potatoes. Hate potatoes in curry. And I usually use chicken for the meat.

Sister Lebowski and I always fight over potatoes in kare raisu. I like as few as possible and she always loads it up.

One more thing: I highly recommend tsukemono (assorted picked veggies) with curry rice. Especially small pickled onions.

[jay santos]

Originally Posted by Jeff Lebowski

Sister Lebowski and I always fight over potatoes in kare raisu. I like as few as possible and she always loads it up.

One more thing: I highly recommend tsukemono (assorted picked veggies) with curry rice. Especially small pickled onions.

In the curry? or as a side dish?

I didn't know the term tsukemono but googling it I see I've had it before, I always thought of it as kimche without the kimche flavor. Not my favorite but a decent side dish.

[MikeWaters]

Originally Posted by jay santos

I didn't know the term tsukemono but googling it I see I've had it before, I always thought of it as kimche without the kimche flavor. Not my favorite but a decent side dish.

Wrong. Think pickled.

[jay santos]

Originally Posted by MikeWaters

Wrong. Think pickled.

Yeah I saw it here

http://en.wikipedia.org/wiki/Tsukemono

This is exactly what I have had many times, always thinking of it as kimche without the kimche flavor. Kimche can be made with various vegetables: cabbage, radish, cucumber, etc.

[Jeff Lebowski]

Originally Posted by jay santos

Yeah I saw it here

http://en.wikipedia.org/wiki/Tsukemono

This is exactly what I have had many times, always thinking of it as kimche without the kimche flavor. Kimche can be made with various vegetables: cabbage, radish, cucumber, etc.

From the article:

Rakkyōzuke (a type of onion) is often served with Japanese curry.

Bingo.

[myboynoah]

I prefer fukujinzuke with my curry. Pickled radish, eggplant, lotus root, and cucumber.