Looks like what I used to get at this little teriyaki drive-thru in West Covina. Yummy.
I left California 22 years ago. I literally have heard West Covina mentioned, until just now, in 22 years. And I heard of it more than most people in San Diego because I used to listen to LA based KFI AM.
Until last year, I worked in Mira Mesa. Some good Asian food there also. And an Asian market half a mile from campus? I'm almost sorry I retired.
When I was a kid we called it Manila Mesa. I'm older and wiser now. But it definitely speaks to the amount of influence they had on food there. Meanwhile I was stuck one town north with no cultural distinctiveness other than a Polish restaurant too expensive to eat at.
Tell me about it. I'm in a northern suburb with Jeezus 'n' MAGA on every third truck and SUV. Feels like the backward version of Orange County that I grew up in. Driving up and down Harbor Blvd was the biggest cultural event we had.
Now I live in rural Lesser Carolina. It's like living behind the Orange Curtain but with less wealth.
back to back to back to back straight knockin' it outta the park!
Sincerely. That looks really good and at an amazing price.
Looks delish. Type of curry used?
There's a recipe in The Nordic Cookbook that's become a staple for me and my husband, looks exactly like the one in the photo. Cheap, delicious, and easy to make. We call it white people curry (to delineate it from Indian or Asian curries which we both also eat a lot of).
It's a couple tablespoons of store bought curry powder (I use keens or Clive of India. I've also made my own in the past wheni had access to a bulk spice store using the ingredients on the container as a guide), a couple chicken breast or a pack of thighs, two sliced carrots, two diced onions, cup of chicken stock and 300ml cream. I've started subbing a can of coconut milk for the cream, has more flavour and it's cheaper and I use bullion for the stock.
Chicken onion and curry powder in the pot on medium for ten minutes, careful not to burn it. Blooms the spices and softens the onion. Add carrot, cream and stock, salt and pepper to taste, let it simmer for 15 minutes until the carrots are soft.
That recipe feeds us both twice, and we're pretty chunky dudes. Costs like $15 here in Aus which is a bargain these days.
Also highly recommend a rice cooker. I never ate rice in my early 20s cuz I struggled to cook it properly in a pot. Met my now husband who is Filipino and he bought us one. Changed my life. Throw in the rice and some water, press go, and it beeps at an undisclosed amount of time later with perfectly cooked fluffy rice.
I had a rice cooker but dumped it when I moved because it was dead weight to me. I just cook rice in a pot on the stove and it's easier for me than dealing with an appliance. But for some people they are an essential tool.
Is oil in the mix when you bloom the curry? I understand that most curry mixes do better in oil, especially when you start with seeds and whole herbs.
Personally I don't touch rice anymore due to it being mostly an empty-calorie starch, as well as some arsenic concerns. I substitute steel-cut oats instead... much better nutritionally, and the flavor is quite nice IMO. That said, some people will want to rinse it before eating if they don't like the somewhat gummy texture.
Recipe calls for butter, I use vegetable oil because I can use less and can't tell the difference in the end product. It's also much cheaper, and more convenient. I buy it in bulk then decant it into an old wine bottle next to the stove with a speed pourer in it.
For me there is almost always sauted onions in the pan before I add any seasonings so there's is oil in there to make that curry pop.
Sometime back I switched from oil to water for sauteed onions and it's worked splendidly, but I wouldn't do that for a proper curry base.
In this particular meal I did both. I put the oil in first and decided I wanted to speed things up so I added a little water knowing that the water would boil off while softening the onions and the oil would still be there to do the browning and blooming. I must always use both when I'm doing caramelized onions too. It cuts the onion time in half.
Good idea. I've also found baking soda (in moderation) to be very useful for speeding cooking times up. I'll have to try that with onions next time to see what happens.
Home mix I've posted before along with ground coriander, cayenne, turmeric and cumin.
I love chicken legs. When I get a big batch on sale, sometimes I like to make chicken leg stew.
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
[QUESTION] What are your favorite spices to use in soups?
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.