Food Catchup, May Edition
May. 27th, 2018 08:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsYou may have heard me mention Curry House before - well, guess what, they had a special, curry ramen! (from now until end of June) While Jared and BoingDragon were out here, we headed down to Curry House to sample their offerings.
Those are tenderly cooked pieces of chicken katsu on the left; eat fast before the breading gets soggy! Noodles, of course, spinach, corn, some sliced shiitake mushrooms, and a hardboiled egg in the center. The spiciness is somewhere between mild to medium, well within my tolerance. That's an iced green tea behind the dish.
Definitely would eat again, too bad it's only a special so it will go away sooner than I wind up at Curry House again.
Later in the week, Jared, BoingDragon, and I headed to Yayoi, where I had this delicious Nanban fried chicken steak. That strange looking white sauce is evidently tartar sauce -- tasted like mayo and some veggies to me, but it went really well with the dish.
We wandered about a bit. I couldn't resist trying this cross between a doughnut and a croissant, a "dossant". Sadly, it was a bit dry. Seems like it's really intended to be eaten with some ice cream in the center. The original cronut was supposed to have a cream filling in between the middle layers, if I recall correctly.
We headed back to my place and I subjected Jared and BoingDragon to the Food Wars anime, after which we nommed the dessert items we had picked up at Cafe Venetia. Mine was this hazelnut cake. Pretty tasty.
Now, over to the homemade food...
I had some leftover Japanese chicken curry, so I figured I'd try it on top of these instant ramen noodles. Came out great! I also just ate some of the chicken curry with a fried egg on top, and it was even better than when I first made it.
I'll definitely have to get some more Nijiya Japanese curry powder.
I was inclined to try making "sweet and sour pork", meatball style... Unfortunately I don't think this quite works out as I'd hoped. Sweet and sour pork really needs the crunch of the batter and the mild flavor of the pork within; making flavored meatballs kind of took away from the contrast of the flavors.
Still, I did think of an idea I want to try next time around - mixing tofu into the ground meat, rather than bread crumbs. I'll try that another time, once I've eaten all the meatballs from this run.
Those are tenderly cooked pieces of chicken katsu on the left; eat fast before the breading gets soggy! Noodles, of course, spinach, corn, some sliced shiitake mushrooms, and a hardboiled egg in the center. The spiciness is somewhere between mild to medium, well within my tolerance. That's an iced green tea behind the dish.
Definitely would eat again, too bad it's only a special so it will go away sooner than I wind up at Curry House again.
Later in the week, Jared, BoingDragon, and I headed to Yayoi, where I had this delicious Nanban fried chicken steak. That strange looking white sauce is evidently tartar sauce -- tasted like mayo and some veggies to me, but it went really well with the dish.
We wandered about a bit. I couldn't resist trying this cross between a doughnut and a croissant, a "dossant". Sadly, it was a bit dry. Seems like it's really intended to be eaten with some ice cream in the center. The original cronut was supposed to have a cream filling in between the middle layers, if I recall correctly.
We headed back to my place and I subjected Jared and BoingDragon to the Food Wars anime, after which we nommed the dessert items we had picked up at Cafe Venetia. Mine was this hazelnut cake. Pretty tasty.
Now, over to the homemade food...
I had some leftover Japanese chicken curry, so I figured I'd try it on top of these instant ramen noodles. Came out great! I also just ate some of the chicken curry with a fried egg on top, and it was even better than when I first made it.
I'll definitely have to get some more Nijiya Japanese curry powder.
I was inclined to try making "sweet and sour pork", meatball style... Unfortunately I don't think this quite works out as I'd hoped. Sweet and sour pork really needs the crunch of the batter and the mild flavor of the pork within; making flavored meatballs kind of took away from the contrast of the flavors.
Still, I did think of an idea I want to try next time around - mixing tofu into the ground meat, rather than bread crumbs. I'll try that another time, once I've eaten all the meatballs from this run.
