Nom nom nom, very tasty breakfast that. Except the way I usually eat humus is with flat Lebanese bread but that looks good too.
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Food, Glorious Food
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The original and authentic Flat Lebanese/Syrian bread is the best way to have it. 👍 My favorite way but due bloating after I had to look for an alternative today
Looks interesting. I love my tomatoes salt and peppered.
Agreed.
However, it helps if the tomatoes have grown in a country where the sun shines, and they have met some sort of natural heat, and therefore, are full of flavour.
If that is the case, a basic salad of sliced or chopped tomatoes, sprinkled with sea salt, black pepper, and drizzled with olive oil - served with crusty French bread - is simple, tasty and utterly delicious. Sliced French onions and parsley will add even more to this dish.
Our groceries sell “green house“ tomatoes, but there is a distinct difference in taste between those and ones grown in your garden.
I would expect that the ones grown in your garden taste really good, as they would have experienced both sunshine and natural growth.
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They have a different appearance, deeper red, quality and taste, distinctly better in comparison. Now it could be if I purchase the grocery tomatoes, bring them home and let them sit a couple of days, they might get closer to the garden grown, but we usually buy them the day of consumption.
Well, natural growth and sunshine make a huge difference with tomatoes even when they are grown in someone's glasshouse.
Yes, agreed, if home grown, their appearance is different, a deeper red, better quality and taste, and - above all - the scent - is amazing, they are altogether far, far better.
Since I know several tomato growers in our state I can tell you that even "Vine Ripened" tomatoes only have to have pink coloration on the shoulders in order to qualify for that labeling. So most if not all tomatoes in an American grocery store are picked mostly green and only turn reddish during processing and shipping.
There could be exceptions, it is possible some grocers have their own higher standard than the state and federal ones.
There could be exceptions, it is possible some grocers have their own higher standard than the state and federal ones.
For lunch today I felt like having some Japanese style beef with a curry like sauce (Hayasi) . Bought some prime beef at the local Korean Supermarket (they get the better beef usually). Bought some mushrooms and onions as well. Prepared the curry like sauce on the side. Stir fires onions and mushrooms in wok. Pan fried the beef in a separate Teflon pan on side. After the onions and mushrooms were done I cut up the beef and stir fried them together with a dash of salt and pepper. Once those were done I added the sauce on top and stir fried for another 2 minutes. Rice was ready and lunch was served.
This is one of the reasons I buy my tomatoes (and my other vegetables) in the local farmers' market, where the tomatoes on sale (in season) tend to be sold by the individuals who grew them.
Obviously, if they are not in season, then, they have been bought in - although the organic stalls will buy from organic sources abroad, often the Netherlands.
As alway, that reads as though it will be delicious.
What ingredients are in the curry sauce?
I cook this regularly in the winter; I stocked up with those curry paste things when I was last in Japan although they're easy enough to buy in most cities.
I don't do it your way, I do it my own very lazy way. Beef and onions are fried, then mushrooms, cubed carrots, maybe cubed potatoes, water and the paste. Then slow cooked.
Apparently, Japanese curry was originally a British import who, of course, exported it from India.
I am not too sure to be honest with you but it is very good. This is the first time I tried this and I will be buying it again. Sort of like a gravy or curry.
Have you ever had a "curry" from a Chinese takeaway, or curry sauce on chips? They're the easiest way to describe it to someone who's not had one before, albeit the Japanese curries have a better flavour. It comes like a compressed paste and you add it similar to how one would add, say, oxo cubes. Asian supermarkets sell them, but it's worth skimming the ingredients to pick the good ones.
Thank you.
Must check out some Asian supermarkets for this. Are there any particular brands that you would either recommend or advise that I avoid?
I've not had a bad one but I always check that it came from Japan (even if all the text on the box is English, there's likely to be a "Product of Japan" on it). And for personal taste reasons, I pick ones that say Hot or Extra Hot on the packet
I've not bought one in a while, as they keep forever (best before date? I laugh at you!) but all mine have palm oil in them. Maybe the newer ones don't?
I've not had a bad one but I always check that it came from Japan (even if all the text on the box is English, there's likely to be a "Product of Japan" on it). And for personal taste reasons, I pick ones that say Hot or Extra Hot on the packet
I've not bought one in a while, as they keep forever (best before date? I laugh at you!) but all mine have palm oil in them. Maybe the newer ones don't?
Thank a million.
That makes a lot of sense.
I'd heard this too. I'd also heard that it explains the differences - in Indian style curries the curry bit (the various spices, pastes and purees etc) are cooked first and the ingredients are added to the liquid / sauce as the 'curry' cooks - with all the variations that can imbue. Japanese style curries AFAIK have the ingredients cooked and then a pre-made (powder mixed?) curry sauce is poured over them*. You could sort of deconstruct it and separate everything back out. As you say having the idea of pouring a curry sauce over local ingredients has got all the hallmarks of a peculiarly British culinary adventure(!) Also, I've often thought the actual taste of chip shop curry and Japanese curries aren't that dissimilar. They also kind of put me in mind of Vesta curries - with that powdered sauce - remember them?
* No disrespect to any of them - as a true Brit I think there's very few things that can't be improved by currying them - however it's done, Indian, Japanese, Thai etc etc
Oh, gosh yes, I do remember Vesta curries.
And, of course, I remember curried chips - a culinary delight after a night in the pub.
Fascinating discussion on Japanese curries (and their similarity to chip shop curries) and how they compare with the more formal - and structured - way the curries are prepared in India.
Today is fish day. Went down to Newport Beach to pick up some freshly caught fish. The smaller ones are good for making soup out of them and the bigger ones for steaming. I bought both.. The guy selling them has caught on to what the Chinese want and don't want so now he charges a premium for fish that is still Live versus the ones that died because Chinese don't buy dead fish for steaming. Small ones which have just died are $7.95 per pound. Big ones that just died are $14.95 per pound and ones that have not died yet are $16.95 per pound. By the time you get home they are all dead any ways. If you buy a live one and he cleans it for you then you take it home dead any ways. You have to feel the meat to make sure it is soft. Some harden up after they die which is not good if you are picky.
Boiled some bottled Alkaline water, added salt, fresh ginger from Korean market, fresh zucchini from Sprouts, and fresh radish from Japanese Supermarket. Let those boil for 15 minutes then added fish and tofu to boil for another 15 minutes. Good fish soup This tofu is very good tofu. Not all tofu sold in Supermarkets is good. This is my favorite Tofu and I only found one Japaness supermarket that sells it.
Boiled some bottled Alkaline water, added salt, fresh ginger from Korean market, fresh zucchini from Sprouts, and fresh radish from Japanese Supermarket. Let those boil for 15 minutes then added fish and tofu to boil for another 15 minutes. Good fish soup
This tofu is very good tofu. Not all tofu sold in Supermarkets is good. This is my favorite Tofu and I only found one Japaness supermarket that sells it.
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Today is fish day. Went down to Newport Beach to pick up some freshly caught fish. The smaller ones are good for making soup out of them and the bigger ones for steaming. I bought both.. The guy selling them has caught on to what the Chinese want and don't want so now he charges a premium for fish that is still Live versus the ones that died because Chinese don't buy dead fish for steaming. Small ones which have just died are $7.95 per pound. Big ones that just died are $14.95 per pound and ones that have not died yet are $16.95 per pound. By the time you get home they are all dead any ways. If you buy a live one and he cleans it for you then you take it home dead any ways. You have to feel the meat to make sure it is soft. Some harden up after they die which is not good if you are picky.
Boiled some bottled Alkaline water, added salt, fresh ginger from Korean market, fresh zucchini from Sprouts, and fresh radish from Japanese Supermarket. Let those boil for 15 minutes then added fish and tofu to boil for another 15 minutes. Good fish soup
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No garlic?
Or chili?
Anyway, that looks (and reads) as though it will be delicious.
No, kept it simple and light.
Got one more fish for today that I plan to steam.