Curry News

[Chriselle 158]

Ya mean the udon type...? I'm on the fence about the curry udon..

[Tubby Beaver 209]

No, Hokkaido Soup curry......it's divine!

 

You can choose ur spicyness, toppings and type of rice, main toppings are a pile of vegetables with different meat....chicken leg, karaage, lamb, pork etc etc.....soup n toppings come in a big bowl with the rice on a side plate, you then spoon the rice into the soup and eat

[Chriselle 158]

Hm....sounds good that! What's the soup base? Is it like the regular Japanese Vermont curry rue..?

[jacko 3]

Super hot curries are all good until they go johnny cash on you the next day!

I fell in to a burning ring of fire

 

 

I went down,down,down

 

 

and the flames went higher.

 

 

And it burns,burns,burns

 

 

the ring of fire

 

 

the ring of fire.

[Chriselle 158]

It's weird that....I find it's "spirited" on the exit sometimes and not so much on others..

[Tubby Beaver 209]

Hm....sounds good that! What's the soup base? Is it like the regular Japanese Vermont curry rue..?

 

No, its nothing like the regular japanese curry.......each shop has its own secret recipe, much like the ramen shops, but you usually can choose between base soups, for example the one I was at yesterday had its "original tomato" base (which was about as tomatoey as deep fried mars bar), "Seafood base" or a "wafu base"......I suppose that was made with dashi. But the soup is thin, flavourful and fragrant.

[Alexander L 80]

The Furano one is made from Furano onions and is almost black in colour. Very tasty. The Biei one has lots of veggie in it and is also black.

 

Trouble with soup curry is you are tempted to finish off by picking up the bowl and pouring it all into your face.

[Alexander L 80]

This one from Samurai in Sapporo

 

[Alexander L 80]

Curry stoke:

 

As the Siberian wind gives a boost to the cargo plane across the Japan sea, some of the world's finest curry powder land in Sapporo supermarkets.

 

[Alexander L 80]

Ya....I don't know why but the Asian and Thai peppers initially have a good kick but dissipate fast whereas the bell shaped heathen varieties are much more persistent. Also, I'm not a fan of the Asian peppers because they don't lend that much flavour compared to a red savina (habanero), serrano or jalapeno. The scorpion or Jolokia 2 million scoville peppers are nothing more than novelty items. That said...I would still like to grow some...

 

give us your hot pepper sauce recipe.

[Alexander L 80]

This soup curry from Asahikawa

 

[Chriselle 158]

Hey...those look pretty damned good!! Next trip up there I will have to seek them out.

 

I'm making a small batch of sauce this coming Saturday...weather permitting and will document the process.

[Alexander L 80]

Ethiopian? Do they like it hot?

 

It would look somewhat like this:

 

 

A lot of vegetables and cheese and some spicy curry looking dishes. Eaten with flatbread exlusively with the right hand.

[Metabo Oyaji 71]

Ethiopian? Do they like it hot?

 

It would look somewhat like this:

 

 

A lot of vegetables and cheese and some spicy curry looking dishes. Eaten with flatbread exlusively with the right hand.

 

And lamb. And lentils.

 

The flatbread is nothing like naan or pita, by the way. It is spongy and absorbent, like a thick crepe, or a thin pancake that has only been cooked on one side.

 

Extremely yummy. One of my favorite styles of cooking.

[kokodoko 67]

YUM. never had ethiopian food. i think i would like it..

[yoroshiku onegai shimasu 2]

Sounds interesting.

[Slippery Jim 65]

Good eats, and the breads are outstanding!

[Alexander L 80]

Did some googling, can't find a single Ethiopian eatery here.

[kokodoko 67]

I have never seen an ethiopian eatery anywhere.. but if i do........

[Chriselle 158]

Don't be silly Kokodoko.....We've ALL seen the Ethiopian eatery....

 

[Tubby Beaver 209]

I was wanting to post something similar but decided against

[Chriselle 158]

Yes...It was in poor taste..

[kokodoko 67]

yes very poor taste. raw wheat is not nice!

[Alexander L 80]

for the curry thread, that was rather tasteless.

[Alexander L 80]

Sriracha hot sauce: Heated dispute

 

 

 

 

For the connoisseurs of a condiment made in California by an eccentric former farmer-turned major in the South Vietnamese Army, these are worrying times. On Friday, a judge is due to decide the fate of the factory where David Tran makes Sriracha hot sauce, pitting locals who claim its fumes have made them sick against a global community of foodies whose spice receptors go into spasms of delight at the very mention of its name.

 

Tran's recipe – ripe, red jalapeño chilli peppers and not much else – hasn't changed in the 33 years he has been making Sriracha (pronounced SIR-rotch-ah) in clear plastic bottles with distinctive green caps and a rooster logo. Neither has its wholesale price, which Tran keeps secret. His mission in 1980 was "to make a rich man's sauce at a poor man's price" but explosive recent demand has turned Sriracha into a cult hit – and Tran into a spice tycoon. He now makes 20 million bottles a year.

 

Sriracha has inspired whole cookbooks, memorabilia including T-shirts and iPhone covers and a documentary charting its rise that is nearing completion. David Chang, the trendsetting New York chef, fuelled its popularity by placing bottles on every table at his Momofuku Noodle Bar in 2004, while food magazines lined up to name Sriracha its "ingredient of the year". In Britain, too, cooks rave about Sriracha's simplicity and magical warming properties.

 

Yotam Ottolenghi makes a syrup from Sriracha to add to his kimchi omelette, while Gizzi Erskine says her "Sriracha obsession is bordering on crazy". The TV cook and writer spent many of her teenage years in Thailand, where the sauce that inspired Tran originates in the town of Si Racha. "I've been eating it on everything for years," she says. "Now it's trendy I feel like, 'I told you so'!"

 

Erskine, who uses Sriracha as a spicy "Thai ketchup", is horrified to learn about the sauce's uncertain future. ("How awful!") But residents who live near Tran's factory, built in 2010 as demand soared, are less enthused.

 

Last month, they began reporting burning eyes, asthma and headaches, among other side effects. The fumes reportedly forced an entire birthday party to flee inside when a chilli cloud blew over a nearby garden.

 

City officials filed a lawsuit asking a judge to halt production until the smell could be controlled, The Los Angeles Times reported. The request was denied last month but a final decision is expected this Friday.

 

In the meantime, anxious restaurateurs and Sriracha obsessives who have followed the story have been stockpiling bottles. Tran has come out fighting, meanwhile, denying his factory is polluting Irwindale while considering offers from cities elsewhere in the US that would welcome his booming business.

 

When he arrived in LA as a refugee after the end of the Vietnam War in 1978, he couldn't find work or a hot sauce that remotely measured up to those he enjoyed back home. So he experimented with chillis and a bucket, bottling the results and delivering them to his first customers. He later named his company Huy Fong after the Taiwanese ship that carried his family and 3,000 other refugees out of Vietnam. "Huy means something like flowing together," Tran told LA Magazine in 2001, "like streams that flow into a river. And 'fong' just means big."

 

His invention, which remained a niche product during its early life, has since helped drive a broader trend for hot sauce, including many imitators that would serve almost as well should Sriracha's production be disrupted. But like most obsessives, Erskine is fiercely loyal to "rooster sauce" as some know the brand (in the US it is sometimes also called "cock sauce"). Her favourite spiced-up recipe? "The best breakfast known to man is two fried eggs with spring onion, Sriracha and oyster sauce," she says. "But you can literally add it to anything."