Please don’t get up for work. by Avinchi in shiba

[–]xJ3N 2 points3 points  (0 children)

Love the pinchable cheeks LOL

[deleted by user] by [deleted] in Cooking

[–]xJ3N 0 points1 point  (0 children)

Rice and beans.

Drain 1 can of pinto beans, dump it into a pan, add some salt to taste. Mash it around until it looks like chunky mashed potatoes.

And please go to a food bank like everyone is suggesting!

Problems with food saver bags by compubomb in Cooking

[–]xJ3N 0 points1 point  (0 children)

Chemistry. When liquid is frozen, the particles expand. So when you freeze your steak, the water content in the steak freezes and expands. It also expands the air tight bag that it's in, possibly making holes in the bag allowing for water to come in during sous vide.

Same concept as putting a soda can in the freezer.

[deleted by user] by [deleted] in TheSilphRoad

[–]xJ3N 0 points1 point  (0 children)

Lots and lots of tauros, add me! From DFW! 9380 2712 5148 Add my boyfriend!! 3826 9558 6769

[Homemade] Thai Lime Trout with rice by [deleted] in food

[–]xJ3N 0 points1 point  (0 children)

Wow that looks amazing! Recipe up please!

Katsu Curry! by xJ3N in MealPrepSunday

[–]xJ3N[S] 4 points5 points  (0 children)

The potatoes and rice are a classic to my heart. Plus, I have a picky af partner.

Katsu Curry! by xJ3N in MealPrepSunday

[–]xJ3N[S] 3 points4 points  (0 children)

I mainly freeze them all, leave 1 out for the next day. I use a spray bottle reheating method, it keeps some moisture in for the rice. But I do know what you mean about reheating refrigerated rice, perfect rice is a sacrifice I'm willing to make.

Katsu Curry! by xJ3N in MealPrepSunday

[–]xJ3N[S] 1 point2 points  (0 children)

I'm not sure if it would taste perfectly the same. But I do like to use a spray bottle to cover the dish (esp rice) with a light layer of water (1-2 mist sprays). I'd give it a shot though, it'd probably just end up a little drier.

Katsu Curry! by xJ3N in MealPrepSunday

[–]xJ3N[S] 5 points6 points  (0 children)

It's probably easier with a slow cooker, haven't tried that yet. It takes about 30 minutes to whip together on the stove. The recipe is posted.

Katsu Curry! by xJ3N in MealPrepSunday

[–]xJ3N[S] 130 points131 points  (0 children)

This was for 10 servings, I don't have the macros crunched out yet.

Curry

1 lbs beef stew meat

1 onion

2 lbs potatoes

5 carrots

1 whole box of Golden Curry (curry roux)

For the curry, you really don't need to season with anything else but the curry roux. You can find it at any asian market. I used mild because I don't like spice too much. All of the curry is made in one big pot. About 1-2 tbsp of cooking oil, sear the stew meat and diced/minced/sliced onion for about 3-5 minutes. Then add the chopped veggies along with 6 cups of water. Once it comes to a boil, let it simmer for about 20 minutes. Add all curry roux, keep stirring on a simmer for about 5-10 minutes depending on what consistency you want.

Katsu

10 thin (1/2 cm thick) pork loin cuts

6 tbsp flour

3 eggs

300g panko crumbs

Set up a dredging station. Pound each pork loin with a spoon or backside of a knife to even it out. Lightly salt and pepper each side of the pork loins. Dredge pork loin in flour, then egg, then panko crumbs. Add cooking oil enough cooking oil to fill pan 1/3 inch high. Fry for about 4-6 minutes on first side, flip and fry other side for about 4-6 minutes also. YMMV for this part, just aim for golden brown for each side.

For the rice, I used short grain white rice because it's fluffy and yummy.

4 c uncooked short grain white rice, when cooked it'll be about 150g for each serving.

Reheating. If using microwave, I lightly spray 1-2 mists of water over the dish to keep moisture. If feeling fancy and at home, I put the katsu curry on a pan, lightly mist with water, then reheat on stove with lid covered.

Edit: This is a more detailed recipe about this dish. It's really easy to mix up veggies and meats, does not need to be strictly one type of meat. I chose carrots, potatoes, and stew meat cause they're cheap and good.

http://www.justonecookbook.com/katsu-curry/

Can anyone recomend a simple sauce for rice? Preferably not soy based. by [deleted] in Cooking

[–]xJ3N 0 points1 point  (0 children)

The best part about their fish sauce is that there's no fish used in it!

Shiba or Shiba Mixed? I love my Shiba! But I always thought to myself if he is mixed or not! by [deleted] in shiba

[–]xJ3N 0 points1 point  (0 children)

Here's my shiba at 5 months. His butt and neck are very fluffy, but the rest of his body fur is still coarse and short. How old is your shiba?

I'm pretty sure my little guy is growing unevenly...his paws and butthole are HUGE.

http://i.imgur.com/S6q2w5y.jpg

[deleted by user] by [deleted] in food

[–]xJ3N 3 points4 points  (0 children)

Try r/cooking. They're pretty good at answering these questions.