#kamizawa

[cannimumsable]

grindr special

[bermerek]

X-Battle Kamizawa 2000 Spinning Reel

X-Battle Kamizawa 2000 Spinning Reel

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[breaking-cat]

Occidental impresionando asiáticos

Fuente: http://www.notengotele.com/curiosidades/occidental-impresionando-asiaticos

[foodbears]

For the Love of Kamizawa Curry

Alright, as mentioned in our first post, we roasted a whole chicken last night and Paisley decided to spice it to go along with the kamizawa curry and rice. Mmmm. Curry is one of our favorite foods by far. We will make curried-almost-anything. Except broccoli. Yuck. You ever had it? No? Don't. It's repulsive. And this is coming from a person that adores broccoli just by itself. Anyway...

First comes my homemade curry powder breakdown. For those of you who don't know, Kamizawa Curry is the Japanese Style, brown ("golden") curry. Best kind EVER. To make it, you throw a lot of spices together (duh). Mind you, this is my basic ratio formula. You may have different tastes than we do, so formulate it to you and those you cook for. Like heat? Add more cayenne and chili powder. Like things on the sweeter side? Add more fennel and clove. Go DK on it. Have a ball. If you find that you've used too much of a certain potent spice, add more of the base ingredients and it will dilute the flavor and you'll just end up with a bigger batch than intended. No big deal. I always keep a mason jar of this stuff in my pantry, and toss it in with sauteed veggies, soups and the like. And sprinkle a little inside of a quesadilla before pan frying in sesame oil. YUM. Okay. Here we go:

Jamie's Kamizawa Curry (PATENT PENDING) ^_~

-Ground cumin and ground tumeric should constitute approximately 50%-60% of the mixture.

-The other 40%-50% should be a mixture of the following ingredients. These are listed in the order that I suggest should be a higher ratio to what I think should be a lower (or very low) ratio. As you can see, making curry powder is a personal experience. No two should be alike. And making this yourself can help you say F the hydrogenated oils in the prepackaged crap.

-white pepper

-black pepper

-chili poweder

-cayenne pepper

-sesame seed

-coriander seed

-fennel seed

-ground cardamom

-ground cloves

-ground ginger

The last 3 ingredients should literally be a PINCH each (i.e. 1/8 tsp). They're very strong spices. Combine all ingredients in a blender with the whole seeds closest to the blade, and blend until well mixed and pulverized!

How do you actually make the newly created powder into an edible sauce, you say? Elementary, my dear (insert name here)!

Simply pick some root veggies (potatoes, carrots, onions, celery, etc) and/or some meat (this is a FANTASTIC use of leftover protein), then get a wok or deep saute pan, and add some sesame oil. On high heat, saute veggies (or if you're using fresh meat, season it and sear that first, then remove it from the pan and move on to the veggies) until 50% done, then add 1/4 c to 1/3 c of the curry powder, and saute another minute or two, until you can really smell the spices. Cover everything with water, add some soy sauce or shoya to taste, and boil until veggies are tender. Add a slurry (1/4 c cornstarch and 1/3 c water mixed together until no lumps remain) to the boiling mixture to thicken. Turn off the heat. If you made some meat as the first step (or are using leftovers), or are adding any mushrooms or green onions, now would be the time to add them. Give it a taste to check for spice and salinity, because you can always add more. If it's too spicy, try adding some coconut cream or milk to calm it down. It it's too salty, add some water and/or coconut milk, bring to a boil and add a bit more slurry to rethicken it.

Okay, so this may sound a bit complicated, but once you have your powder made, it's a cinch. It's like making gravy but using a different powder and adding just one teeny tiny little step (that being the slurry). I dare you to be confident enough to try making this! If you do, you'll never see curry the same way again. You never know, it could become a weekly staple in your household as it did in mine after I first discovered the secret to curry.

KANPAI!