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Old 07-15-2008, 08:19 PM   #1
myboynoah
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Join Date: Jan 2006
Location: Memphis freakin' Tennessee!!!!!
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Default I made an excellent curry rice (kare raisu) Sunday

We had it again last night (in many ways it's better the second day).

I've hit upon a great method, browning the pork and then stewing it with onions, garlic, and some of the curry block for about one and a half hour before adding the carrots. This way the pork stays moist and tender.

I'm a big Vermont Curry fan and I use a combo between hot and medium hot. Before adding the potatoes, I separately bring them to a boil first, so they don't break up too much in the curry. I add them about 30 minutes before eating.

Served with koshihikari, it was very, very good. Few things beat a good kare raisu.
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