Thread: Food Extravaganza

Italian sandwiches!

Fresh bun
Salami
Mortadella
Provolne cheese

Get tired of those meats substitute pruschetta with one or the other.

badda bing! Simple and delicious! Make sure to get your meats at a deli, not the prepackaged shit.

Stirfry is very fun to make, but takes a bit of time. And a LOT of counter space.

Japanese Curry - Paraphrased from a blog I found this recipe on originally. Credit to that one guy who gave me the recipe.

1 lb meat of choice cut into bite size cubes. I like to use beef or chicken, but pretty much anything else works too.
1 Tbsp oil. Olive is superior.
2 potatoes, cubed and peeled. No need to get fancy, just use good ol' Idaho.
2 carrots, peeled and diced. Sometimes I get a little crazy and use a small package of the little baby ones instead.
1 tbsp honey
1 sweet apple. Using a green one wont cut it, the apple is responsible for the sweetness.
1 sweet potato
2 onions, diced. Red ones add color, but white ones are superior for our purposes.
Broth to match the kind of meat you are using. There's no real measurement for this, my cookware needs about two cans.
1 box curry roux. This one will be a little trickier, but they should carry it in the Asian food section of most grocery stores. I go to an Asian market for it. There are a bunch of different brands and a bunch of different levels of spicyness. I like to buy mild and add my own hot sauce to achieve the perfect level.

Start by heating the oil in a really big pot and adding the meat until just browned on the outside. Take the meat out when its done, but leave the oil and drippings in the pot. Put in the diced onions and cook in the liquid until soft. Add the meat back in, and pour in broth until the meat and onion mixture is totally covered by the stuff. Depending on the width of your pot, this could either be really easy, or quite challenging. Now, bring it to a boil, then cover, reduce heat, and simmer for around 2 hours. You want the beef to fall apart in your mouth, and ideally the onions are starting to liquefy.

Now is the time for vegetables. Put the carrots and potatoes in. The next step is pretty time consuming... grate the apple in. No fair doing it into a bowl, you want as much of the juice as possible going in the curry. Same for the sweet potato, grate that sucker until it resembles spaghetti squash. Add the honey, and then the box of roux. The roux usually comes in a plastic container and looks like a block of waxy substance. Sometimes it is perforated, break into pieces before adding. Stir the curry around until the roux totally dissolves, bring to a boil, reduce heat and simmer until the vegetables are soft, usually around 20 minutes. Serve over rice.