Text 20288, 114 rader
Skriven 2014-12-09 19:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: moving 413
==================
 ML> I was thinking something like that. Or one of the
 ML> commoner mixes, Chinese with Thai or Filipino or
 ML> Indonesian or stuff like that.
 NB> Someday, if I feel rude enough, or acceptable enough, I might ask...
 NB> We have gotten into conversations that get close to that sort of
 NB> thing... 

It would be interesting to know, but don't jeopardize your
rapport with the guy just to satisfy a curiosity.

 ML>> Japanese custards until recently were broth- or sake-based.
 NB>> Never knew that...  knew about using what you've styled mylks for
 NB>> making custards...
 ML> Not being a traditionally dairycentric cuisine, green tea
 ML> and red bean ice cream notwithstanding.
 NB> Would they have made those with other than milk, too...?

No - they're a pretty new phenomenon and influenced by
western tastes.

 ML> I'm not superclear on the roles of genetics and environment
 ML> on this issue.
 NB> I would have weighed in on the side of genetics, but I'm not sure
 NB> either any more... maybe it's getting bred out...?  Not every Asian has
 NB> problems with dairy, though most I've known have had...  :)

The generally-cited figure is 90% or so.

 NB> Price-Rite prides itself on no-frills... I'm not sure what the quality
 NB> of their produce, dairy, meat and other fresh items is, not having
 NB> shopped them at all.  The neighborhood fit their model better than it
 NB> fit the "new" Wegmans model of up-scale... Probably that sort of thing
 NB> in the Wegmans that was there didn't move very quickly, and it was a
 NB> smaller store, so couldn't do some of the fancier things anyway...
 
Ah. So a not so subtle shift in emphasis to correspond with
the needs of the community (and the maximum soaking thereof).

=

 ML> I'll pick it up next time I'm in the area, for use in
 ML> January, when I will actually need it.
 NB> Makes sense.  :)

It was still there and is now tucked safely into my
ticket wallet.

=

 NB>> Another, sadder, hypothesis might be that the supplier changed the
 NB>> formula... testable by getting one from Market Basket to see if their
 NB>> house brand is as bad as the one you just had from IGA...  
 ML> That is a sad thought. I don't have ready access to a
 ML> Market Basket but may ask Bill the conductor to take me
 ML> there tomorrow if it fits into his schedule (I'm doing
 ML> 3 concerts for him this weekend, and he owes me).
 NB> One hopes for the best, there.  ;)
 
Turns out that Market Basket has gotten rid of the product
altogether, now carrying several varieties of Silk (traditional
soy and almond; regular and light; vanilla, chocolate, and
plain - in various permutations).

Japanese beef curry
categories: Japanese, Singaporean, main
servings: 4 to 8

800 g beef (chuck, brisket, ribs or shin)
salt
3 lg potatoes (waxy pototoes like Holland,
- Bastagi are good but not Russets)
2 carrots
1 lg onion 
1 pk Japanese curry paste
2 Tb beef stock (optional) or to taste (I used demiglaze)
1 Tb Japanese vinegar (optional) or to taste
2 ts instant coffee (optional)
1/2 c mirin (optional) or to taste

1. Cut the beef into 1-1.5" cubes. Sprinkle with 1 ts salt
and marinate 1 hr then pan fry in small batches till they
develop a nice brown crust.

2. Put the beef in a pressure cooker and add 1 c water and
pressure cook for 20 min. (If you use a normal pot, simmer
the beef 1 hr with the lid on).

3. At the same time, cube the potatoes and carrots and
place in a pot with enough water to cover, add 2 ts salt
and boil for 20 min.  At the 10 min mark add the onions
and 1 Tb sugar. Once cooked, drain and keep the liquid.

4. Add potatoes, carrots and onions to the beef and add
the curry paste and bring to a gentle simmer.

5. This is the optional step: Add instant coffee,
beef stock, mirin, vinegar, sugar, and salt to taste.

6. Simmer till the potatoes are soft and serve with rice!

NB: This is the quick way of cooking it. If you have the
time, you can cook everything in the same pot. Just cook
the beef first and when it is tender (about 1 hr), add
the vegetables and when they are soft add the curry paste
and seasonings.

Note: You can adjust the amount of beef, potatoes and
carrots to your own liking.

ieatishootipost.sg

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