ElsieD

Our Japanese curry. Edited to add: I'll never buy curry blocks again.

That's tonight's dinner coming up shortly. I cook for 2 so I scale recipes down. For tonight's dinner I'm using two of my new blocks.

I sent you a PM

I'm making something called Japanese curry. I can't remember where I got the recipe from but we like it. It will be made with chicken tonight.

The one @weinoo linked to in the third post on this topic.

I made the cubes yesterday though mine are 8 blobs of about 1 tablespoon each. I made the roux first then added the spices which I had mixed together.

I have some I bought a little while ago though I haven't used any yet.

If you ever make the kit will you post how you liked it? I wrote to them to ask if they would ship to Canada and they will but I expect the shipping plus the kit itself would be quite expensive. I'd like to know if it's worth it. Meantime, I'll be picking up some garam masala and making the recipe you linked to from justonecookbook.

We did split the meal between two dinners. There is no way we could possibly have eaten everything in one sitting. On the back of the menu card there is a list of all equipment needed to prepare the dishes as well as the China, flatware and glases you need to serve them.

About our dinner - there were parts that we liked, other parts not so much. Everything you needed came in the package, including cooking oil and salt. I needed nothing from my own pantry. The descriptions for the dishes I have taken from the menu card provided. My language isn't usually that descriptive. We started with a cocktail chef called Lola the Showgirl. It contained creme de cassis, vodka, lemon juice and sparkling water. John liked it, I found it too sweet for a before dinner drink. We also received a bottle of Pinot Noir from Argentina. The appetizer consisted of crispy mozzarella arancini with spiced firelli black truffle dipper along with a 3 minute runny egg slammer with Portuguese piri piri sauce. We liked this. first course was an asparagus + emmental tartlette with honey balsamic glaze. We liked this but it could have used more bake time as the pastry wasn't as crispy as we would have liked. Next up was a tempura fried shrimp cocktail with sea asparagus + pickled napa cabbage toss and shichimi spiced mary-rose lick. Yum. Followed by potato cheddar dill soup with pickled shallots +mussels and toasted brioche crumble. This was good, not great. course #4 was called Dark and Stormy pork belly, served with a Millcreek Farms pea & sunchoke hash. This would have been better had the belly been tender. i'm starting to get full.... no. 5 is Cherry wood smoked duck confit tostada with toasted onion + "raja" salsa verde. This was fantastic. Finally, the main course: P.E.I. 30 day aged beef striploin served with dauphinoise potatoes, pecorino asparagus, garlic confit and horseradish redux. I particularly liked the asparagus. Last but not least - dessert which was a strawberry and rhubarb crumble with honey bourbon Paco jet ice cream. A fine dessert, especially for the rhubarb lovers out there. Overall, we enjoyed the experience. But, I found there was more to do preparation wise than I had expected. There was a lot of food, more than we could eat at one sitting. I would consider doing this again if he offered a package with fewer courses.

Thank you! Can you also tell me how to shrink the pictures? Edited to add: I figured it out, or rather, John did.

I started to do this and realized that I didn't know how to insert comments in between the pictures. And then i forgot about it. When John gets home he'll show me how to do it and I'll post the pictures. Thanks for reminding me.

I like the mug.

Thank you, @RWood. I have printed the recipe. Is it white or golden corn syrup that you use?

We have the same ice cream maker! My only quibble with it is that it's a pain getting the ice cream out of it before it starts to melt. I love strawberry ice cream. Our berries aren't out yet but I'm going to find the serious Eats recipe and make it when the berries are out. Edited to add: they have several recipes on their site. Which one did you use?