Callatoroy
Well-Known Member
- Messages
- 99
Has anyone ever watched this guy? He makes a lot of food I like and it makes me hungry every time I watch him. Never heard much about him though. Seems to live in SD.
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Oh and I purchased a magnet.
Has anyone ever watched this guy? He makes a lot of food I like and it makes me hungry every time I watch him. Never heard much about him though. Seems to live in SD.
What'd you use for the sauce? I use those golden curry blocks sometimes, but otherwise I've never made the Japanese curry sauces from scratch.
What'd you use for the sauce? I use those golden curry blocks sometimes, but otherwise I've never made the Japanese curry sauces from scratch.
Fun fact about the word katsu that I learned the other day: the word katsu comes from the word cutlet in English. The Japanese borrowed the word, japanese-ified it, and English speakers then borrowed it back as a new word, katsu.
Try a little lemongrass, maybe?Just those pre-made curry cubes
Flavor was 90% the same as the Japanese place I normally order from but mine was missing something I can't quite put my finger on
It did seem somewhat less sweet. I just mixed with water and did not cook down with carrots/potatoes so maybe that's it
You got any leftovers for us?I made this tonight. Jupiter
It turned out well.
I also made Garlic and turmeric rice. It turned out very well.
Timing was perfect, everything came off together and did a nice job of cleaning as I went, so there was almost no clean up after.
I did add some onions to the chicken, so I could practice.
Celebrating the 1-2-3-4 cake batter, one of the first recipes I learned from my grandmother as a kid.
You’d make a nice addition to any restaurant kitchen.“… and did a nice job of cleaning as I went, so there was almost no clean up after.”
Did anything stain orange/yellow? Wife did a bunch of stuff with turmeric nubs/root one time and half the kitchen was stained. The stainless knife was even stained.I made this tonight. Jupiter
It turned out well.
I also made Garlic and turmeric rice. It turned out very well.
Timing was perfect, everything came off together and did a nice job of cleaning as I went, so there was almost no clean up after.
I did add some onions to the chicken, so I could practice.
Honest question: did the shrimp dry out too much?Oven-baked shrimp with creole seasoning, and grits, for my dinner.
All in on noodles. Were the shrimps balls discernible?
Yes everything I cooked with had a yellow tint, but it all washed off.Did anything stain orange/yellow? Wife did a bunch of stuff with turmeric nubs/root one time and half the kitchen was stained. The stainless knife was even stained.
We use packaged noodles for ramen bowls. We normally add a meat, fried egg, baby boc choy, kale, mushrooms, and other items depending on what we have around the kitchen.
No, because (I think) I cook head-on, shell-on prawns in the oven. Peeled I use a pan.Honest question: did the shrimp dry out too much?