don't know if it's gender specific but somebody should win this with a toj
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TOJ - updates on the debacle, complaints, news about other ventures, whatever. - Page 2315
Styleforum Top Pickspost #34712 of 545209/28/13 at 4:36pmpost #34713 of 545209/28/13 at 6:59pmpost #34714 of 545209/28/13 at 7:06pmpost #34715 of 545209/28/13 at 11:47pmpost #34716 of 545209/28/13 at 11:55pmpost #34717 of 545209/29/13 at 3:43ampost #34718 of 545209/29/13 at 2:09pmQuote:
Link to recipe? pleasepost #34719 of 545209/29/13 at 2:25pm
Learn to SEARCH GODDAMNQuote:Originally Posted by impolyt_one
aite yeeeee bro dis be da fucking delish curry rite hurr You need to make a spice mixture first: 2 TBsps of curry powder 1 TBsp of cumin 1 TBsp chile powder 1 Tbsp of ground coriander 1 TBsp ground dry mustard 1 teaspoon garam masala 1 tsp cayenne pepper 1 tsp turmeric 1 tsp cardamom 1 tsp ground oregano (that mexican shiz) - optional 1 tsp ground black pepper 1 tsp shichimi togarashi adjust above levels if you like more of one or the other First step: get like 2-3 lbs of stewing beef, like chuck eye, something like that, cut into big cubes, dredge in flour. Heat some oil in a skillet or a big dutch oven (preferred) and brown the beef on all sides on medium heat. Takes awhile but the beef will get to being very brown. Turn with tongs so you get all six sides of each cube. They'll be a bit crispy, some of the flour will have come off maybe and the beef with be nice and brown too, this is all key. Finish and set aside to cool. In the same pan, get rid of some of the oil if there's too much, then saute a couple minced onions, and a minced carrot. While you're sauteing, stir to loosen some of the stuck flour bits. You're trying to make a bit of a roux here. Add 3/4 of the spice mixture. Stir in, if there's not enough of a pasty roux forming, sprinkle in flour slowly and stir it vigorously so the fat and the flour meld. At this point you should have a really curry'ish, fragant roux. Add: 1 whole grated apple, one minced banana. Re-add beef cubes, and then cover in like 2 cups of red wine. On top of this, add a 2-3 cans of stock/beef consomme to cover it all. Add a cup or two of water if you like. Campbell's beef consomme is fine, Fond de Veau if you're ballin. Add few bay leaves, and a bouquet garni or make a sachet. Bring to a boil then very low simmer. Simmer this for a long time, I dunno. A few hours. The fat should float to the top in white globules, so skim those off, and skim the oil fat off as well, just skim it clean all the time. After awhile, the beef should have released a lot of its hard fat, the roux and the flour from the beef crust should have dissolved a bit, emulsified with the broth, and made the broth slightly thicker. If it's way too thick, add a bit more water and simmer a little more. After you've skimmed, and skimmed, do this: fish out the beef cubes, set aside once more. You have a choice now of doing one of two things: taking a spider and straining out all the spent solids, or using an immersion blender to blend it all into oblivion. Either or is acceptable, but the former will leave you with a silken sauce, the latter will leave a slightly textured sauce. The texture of this should still be runny, not too thick. At this point, to the now smooth curry stock, re-add beef. It should be free of crust and slick, and still brown, and very tender now. Add: a small can of ready-made demiglace sauce, or some sort of veal-based demiglace sauce starter. Stir in, the texture should be a bit thicker by now. Add the rest of the spice mixture, add more spices to taste and adjust. Bring to a boil, then simmer a little more. Last step: take a high-percentage chocolate bar, like a 70-something valrhona or at least something not Hershey's, and use a paring knife down the side to shave like a good quarter bar in and melt. Serve with a half moon of rice, some benishouga, some fukujinsuke, you good. Serve with vegetable glacee on the side, if you like, or steam some veggies and serve on top of your curry. Don't put cruciferous veggies in the actual curry, because it will ruin the taste. Freeze the leftover curry and make fresh vegetables on the side each time to serve.post #34720 of 545209/29/13 at 2:35pmpost #34721 of 545209/29/13 at 3:11pmpost #34722 of 545209/29/13 at 4:06pmpost #34723 of 545209/29/13 at 4:17pmpost #34724 of 545209/29/13 at 5:31pm
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