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I BUILT A FOOD by Raymond Blanc - Wed, 04 Oct 2017 00:28:50 EST ID:MqwOvrD5 No.153351 Ignore Report Quick Reply
File: 1507091330808.jpg -(4328381B / 4.13MB, 4608x3456) Thumbnail displayed, click image for full size. 4328381
IT IS A CURRY AND IT IS FUCKING DIVINE.
>>
Chadwick Bandersnatch - Wed, 04 Oct 2017 16:40:52 EST ID:O9J4MaEu No.153358 Ignore Report Quick Reply
How did you build that OP?
>>
Michael Chiarello - Wed, 04 Oct 2017 18:44:10 EST ID:AjPMFEfX No.153359 Ignore Report Quick Reply
>>153351
op strong build
>>
Alain Chapel - Wed, 04 Oct 2017 19:32:52 EST ID:8eaqa6FP No.153360 Ignore Report Quick Reply
looks like a delicious curry.

bet it was awesome, despite being accompanied by a watered-down barely cold soft drink
>>
Michael Chiarello - Thu, 05 Oct 2017 08:43:17 EST ID:nkLrcnju No.153363 Ignore Report Quick Reply
>>153351
looks 10/10 OP I'm very appoint
>>
Anne Burrell - Sat, 14 Oct 2017 18:21:04 EST ID:R8WS1Cn6 No.153452 Ignore Report Quick Reply
>>153351
Congrats hope you had a great time too!
>>
Madame Mérigot - Sun, 15 Oct 2017 01:40:59 EST ID:AbJGbxJ4 No.153456 Ignore Report Quick Reply
Since this is a curry thread, does anyone have a recipe that a newbie to making curry could follow? I'm a skilled cook, I've just never made curry so I guess I'd like to try a more simple recipe first.
>>
Madame Mérigot - Sun, 15 Oct 2017 02:16:43 EST ID:AbJGbxJ4 No.153457 Ignore Report Quick Reply
>>153456
Also, I realize that is very vague, but I also have very little knowledge of SE (I think it's SE) Asian cuisine. Spicy curry chicken I guess.
>>
Menon - Sun, 15 Oct 2017 02:24:25 EST ID:yU/V4d0T No.153458 Ignore Report Quick Reply
>>153457
I got you G

I'm a little busy at the moment but sometime before I go to bed I will post my god like Thai curry recipe
>>
Michel Roux - Thu, 19 Oct 2017 07:26:40 EST ID:AbJGbxJ4 No.153482 Ignore Report Quick Reply
1508412400532.jpg -(8944B / 8.73KB, 314x160) Thumbnail displayed, click image for full size.
>>153458
ay bro, so about that curry recipe?
>>
Marcus Samuelsson - Fri, 20 Oct 2017 03:24:17 EST ID:vMzcnhCU No.153484 Ignore Report Quick Reply
1508484257132.jpg -(122994B / 120.11KB, 1200x900) Thumbnail displayed, click image for full size.
>>153458
>>
Rose Gray - Sun, 22 Oct 2017 11:46:52 EST ID:g48TuuBv No.153500 Ignore Report Quick Reply
Do you americans eat curry without rice or something?
:/
>>
Emeril Lagasse - Sun, 22 Oct 2017 16:28:19 EST ID:yU/V4d0T No.153502 Ignore Report Quick Reply
>>153482
well I've been a little fucked up this week and maybe forgot about that whole thing so here we go
>>
Emeril Lagasse - Sun, 22 Oct 2017 17:05:21 EST ID:yU/V4d0T No.153503 Ignore Report Quick Reply
>>153502

DISCLAMER: I do NOT measure shit when I cook this because I've been doing it for quite some time so all measurements are best guesses. Adjust for personal taste.

MARINADE:
In a blender combine Green Curry Powder, Lime Juice, Garlic Cloves, Salt, Pepper, Olive Oil, and any blend of extra spices you see fit. Rub down yer meats and let it marinate for a few hours. These days I usually use chicken or steak but I originally developed this recipe when my buddy was doing a lot of hunting and we had a shit load of venison and grouse around.

SAUCE:
In a large bowl whisk together 1/2 cup of Chunky PeanutButter, 3TBSP fresh Lime Juice, 4TBSP Green Curry Paste, 2TBSP Fish Sauce, 2TBSP Oyster Sauce, 3TBSP Brown Sugar, 1 can Coconut Milk, 1+1/2 cups Chicken Stock, 2TBSP Coriander

Chili Garlic paste to taste, I usually add a ton of it because I love overwhelming heat

(This is the basic sauce recipe, from here I experiment with whatever spices I have around and feel like throwing in at the time)

AROMATICS:
Combine in a medium bowl 1 large julienned Yellow Onion, 3 large thin sliced Jalapeños, thinly grated 1 inch cube of Fresh Ginger, minced 6 Cloves of Garlic

Veggies:
Go with whatever you want here but everything should be thinly sliced and mixed in a large bowl. I usually keep it pepper heavy.

My go-to's:
Red and Green Bell Peppers
Pablano Peppers
Anaheim Peppers
Jalapeño Peppers
Mushrooms of your choice
Bamboo Chutes
Broccoli


So now that you have prepped all of your things it is time to cook.

SEAR:
We are going to start by searing your meat. In the bottom of a large Wok heat up some cooking oil of your choice until supermeatsearing hot. As hot as you can get it without smoking up the place. Just spend a couple of minutes searing the meat on each side, this step is all about building maillard reactions. You do NOT need to cook the meat through right now.

(Maillard reaction is the breaking down of long chain proteins into simpler smaller proteins which are more easily detectable by the human tongue. This breaking down of proteins turns them brown.)

Once seared, remove the meat from the wok and place on an elevated stack of chop sticks to let is rest about an inch above the plate.

DEGLAZE+AROMATICS:
Turn the heat down to medium and deglaze the burnt meaty bits in the bottom of the wok with about 1TBSP of Mirin (sweet rice cooking wine) and throw your bowl of AROMATICS on top of it. Stir and toss frequently until the onions turn translucent and everything seems sufficiently cooked down.

VEGETABLES:

Throw in your big ol' bowl of veggies on top of the aromatics and keep stirring/tossing until you have cooked off a good amount of water in them and they look like cooked vegetables.

MEAT:
A few minutes should have passed by now since you removed the meat from the wok and it should be decently rested. Thin slice your meat on a bias, it may not be done in the middle but that is okay, and throw in in the wok with the veggies. Toss until mixed.

SAUCE and BOIL:

Add your bowl of sauce to the mix. Stir everything together until it's all evenly combined. Crank the heat up high until it starts to bubble, then turn the heat down to a simmer. Let this simmer and stew for 25-30 minutes stirring occasionally.

SERVE:

Pour your curry on top of some long grained Jasmine Rice, then garnish with fresh cilantro, raw jalapeño slices, and fresh lime juice

Enjoy friends.
>>
Emeril Lagasse - Sun, 22 Oct 2017 18:01:19 EST ID:yU/V4d0T No.153504 Ignore Report Quick Reply
>>153503
holy shit I for Soy Sauce, put Soy Sauce in the Sauce part

I need to get high again fuck
>>
Urbain Dubois - Mon, 23 Oct 2017 18:51:47 EST ID:3B7/veQ2 No.153514 Ignore Report Quick Reply
>>153500

soupy curry dont need rice. just saucy curry
>>
Urbain Dubois - Mon, 23 Oct 2017 18:53:53 EST ID:3B7/veQ2 No.153515 Ignore Report Quick Reply
>>153503

>bamboo chutes

lol i just imagined some poor chinese soldier training for base jumping with shitty outdated equipment including a bamboo parachute
>>
Martha Stewart - Thu, 26 Oct 2017 12:53:57 EST ID:YkV9DG8m No.153529 Ignore Report Quick Reply
1509036837041.jpg -(24046B / 23.48KB, 715x476) Thumbnail displayed, click image for full size.
>>153514
what the fuck does that even mean?
Learn2Curry
>>
Wolfgang Puck - Mon, 30 Oct 2017 17:27:57 EST ID:yU/V4d0T No.153554 Ignore Report Quick Reply
>>153500
I am American and I've always put curry on top of rice

except when it's just some leftover curry and I am out of rice and to drunk to make more
>>
Alfred Prunier - Mon, 30 Oct 2017 23:13:35 EST ID:mlD7OVml No.153556 Ignore Report Quick Reply
1509419615101.jpg -(243788B / 238.07KB, 1200x675) Thumbnail displayed, click image for full size.
>>153529
>Learn2Curry
>doesn't know about soup curry
learn 2 curry yourself.
>>
Georges Blanc - Mon, 30 Oct 2017 23:19:40 EST ID:vSxJvQhR No.153558 Ignore Report Quick Reply
>>153556
I don't know much about the curry, but don't those curries usually come with a side of rice?
>>
Bobby Chinn - Tue, 31 Oct 2017 01:23:28 EST ID:gwccFEMl No.153559 Ignore Report Quick Reply
>>153558
it can but not necessarily.
>>
Chaz Fable - Sun, 12 Nov 2017 04:05:01 EST ID:chjONHZj No.153638 Ignore Report Quick Reply
>>153351
the worst thing I've smelled in my entire life was some laundry that had legit been washed in curry
>>
Jean-Baptiste Troisgros - Sun, 12 Nov 2017 05:52:29 EST ID:yU/V4d0T No.153639 Ignore Report Quick Reply
>>153638
further explanation is required
>>
Michel Roux Jr. - Sun, 12 Nov 2017 15:11:45 EST ID:AbJGbxJ4 No.153640 Ignore Report Quick Reply
>>153639
I lived next door to some pretty pungent Indian people for a while and I'm pretty sure I know what he's talking about.


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