On 11/8/2010 6:09 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 11/7/2010 9:59 AM, James Silverton wrote:
>>> dsi1 wrote on Sun, 07 Nov 2010 08:58:30 -1000:
>>>
>>>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>>>
>>>>> Okay, so I made mac& cheese (as a main dish) last night. I
>>>>> like to bake it and sprinkle breadcrumbs on the top. So I
>>>>> used Panko instead of breadcrumbs. UGH. No thanks! Panko
>>>>> might be right for... I don't know... something fried like
>>>>> fish? But definitely don't use Panko as the crumb topping on mac&
>>>>> cheese.
>>>>>
>>>> I would use Panko only for deep fried food or foods that are fried at
>>>> high temperatures for a short time. It is unsuitable for baked foods.
>>>> Don't use it on fried chicken unless it's a thin cutlet. The most
>>>> popular use of panko in our state is for chicken katsu.
>>>
>>> What state is that to be so familiar with Chikin Katsu? Baked Chickin
>>> Katsu (good Janglish for Chicken Cutlet and you will see the words quite
>>> frequently in Japan) made with Panko is just fine and I make it
>>> frequently. The oven should be fairly hot; 425F for 20-30 minutes is good.
>>>
>>
>> For lunch today I had chicken katsu curry. It's a boneless chicken thigh
>> breaded with panko served up hot with a ladle of curry sauce and a scoop
>> of rice. Boy, that's tasty and I'm almost feeling high right now. The
>> dish, like most other plate lunches in Hawaii comes with a side of
>> macaroni salad which I never touch. Other than that, this meal hit the
>> spot!
>
> I'm still experimenting with curries. I really don't care for the heat
> any more. It does nasty things to my guts and I don't enjoy gut cramps.
> ;-(
>

I had some kalbee and kimchee the other day that gut-bombed me the other
day. The kimchee was pretty sour but kinda tasty. I guess it was the
fermenting raw oysters in the mix that did it. I was uncomfortable but
it was all worth it. :-)

I got a box of Korean pancake mix the other day. You make the dough and
then fill it with a sweet peanut-cinnamon jam filling. There's yeast in
the mix so you have to mix it with warm water. Inexplicably, to get the
warm water the directions say to combine 5.6 oz of cold water and 2.8 oz
of boiling water! Near as I can figure out, warm water must be hard to
get in Korea and they have to make their own from scratch. :-)

> Fenugreek appears to be the "essence" of curry flavor in general, along
> with turmeric. I can mix my own without the heat fairly easily now and
> get a good flavor. :-)

I think you're right about the fenugreek, I like turmeric a lot but
mostly I use it for it's color.