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ScienceNerd wrote: »Just had a bit of A Perfect Circle on the radio, made my day
Jaysus, APC, that takes me back. Specifically to holidays in France where it was the only CD I had my parents would let me put on in the car. I think my brother eventually convinced them around to System of a Down too, although that might be a later holiday.0 -
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ScienceNerd wrote: »Just had a bit of A Perfect Circle on the radio, made my day
What track did they play? 3 Libras?0 -
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HOLY CRAP IT'S NIC CAGE! :eek:
I loved you in that movie when you acted all crazy and ****!
I cooked a Japanese curry, which is a bit different to your Indian or Thai curries, in that it's more like a stew. I actually tend to prefer Indian, but since I started doing the Japanese style ones, they ****ing go nuts for it in this house and ask for all the time. So I just cook up a huge pot that'll do for a couple of days. So to start with, you need this:
Any general asian foodmarket will have it in stock. What's the difference? Japanese curry is kinda sweeter, and milder, but super tasty.
What I generally do is get about some diced beef, so today I went to Lidl and got 2 x 400g packets, they always seem to have really lean beef there. Toss it in a huge pot, pinch of salt, and pour some cold water in. Emphasis on the cold! I've got an electric hob, so turned it on to 3, enough heat for it to start simmering but you don't want it to boil because that'll make the meat tough. If you start out with cold water, and then just bring a little bit of heat up, just cook it slowly, the beef will just melt in your mouth once it's done! I think this is why everyone seems to love it when I cook this curry, the beef is really nice and tender. It's going to be simmering away for oh about two and a half hours in total.
Once the meat looks cooked, or maybe around the hour mark, start putting in your veg. Some onion and carrots first, then mushrooms, and then some baby potatoes that are halved or quartered. You don't want to put the potatoes in too early as you want them to stay firm. Last I'll pop in some bell peppers, these go in near the end, as you don't want them to turn mushy. Also, a teeny bit of soy sauce, I use 1-2 table spoons. Then, pop your golden curry mix in! Up until that point, it's pretty much the same as cooking a stew, but once you plonk your stock in, it'll start to really thicken up and resemble a serious curry! Give it another 20-ish minutes and keep stirring every few mins, and it'll be done. Some proper Japanese rice then just completes the whole thing
I have a rice cooker, but you don't really need one.
And that's it! Girlfriend, housemate, guests, all go back for second and sometimes third helpings, even myself :pac:0 -
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