Current time: 11-24-2024, 04:02 PM
Questions about Japanese Curry.
I'd like to hear from you guys.
#4
1. Just the normal kind. Lots of meat (doesn't matter if it beef, pork or chicken) and potatoes, with generous portions of onions, garlic and green/red peppers. Same as Uraki, i can't stand carrots. I'd be interested in trying curry made with lamb or some more exotic meat.

2. I prefer my sauce to be thick and hearty, enough that it coats each grain of rice. I also like it spicy, the hotter the better. Don't give me any of the subtly spicy ones. I want the heat to kick in on the very first bite.

3. The brownish-orange hue usually found in most curry dishes is fine. Just the normal, fragrant curry smell is enough for me, the kind that fills the entire room as soon as the pot lid is lifted and makes your mouth water.

4. a bowl with 3/4ths rice and 1/4th curry on top, some greens sprinkled on it to contrast the curry's color, the sauce slowly soaking into the rice and the steam slowly wafting away.

5. Around php150+ upwards to a max of php250 seems reasonable, depending on the quality and number of ingredients per serving. For a basic dish costing around php150, i'd probably eat there once or twice a week.

5. There are two number 5s? Big grin
"May those who accept their fate find happiness. May those who defy their fate find glory."
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Messages In This Thread
RE: Questions about Japanese Curry. - by NiX - 01-30-2013, 01:49 PM
RE: Questions about Japanese Curry. - by Fox - 01-30-2013, 03:52 PM
RE: Questions about Japanese Curry. - by NiX - 01-30-2013, 04:16 PM
RE: Questions about Japanese Curry. - by Grim - 01-30-2013, 04:46 PM
RE: Questions about Japanese Curry. - by Mjting - 01-30-2013, 09:38 PM
RE: Questions about Japanese Curry. - by Serene - 01-31-2013, 12:00 PM
RE: Questions about Japanese Curry. - by Fox - 01-31-2013, 12:48 PM
RE: Questions about Japanese Curry. - by NiX - 01-31-2013, 01:35 PM
RE: Questions about Japanese Curry. - by Fox - 01-31-2013, 01:39 PM
RE: Questions about Japanese Curry. - by Sforza - 01-31-2013, 10:46 PM

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