• Indian கறி ("kari"; "kah-REE") and/or the Japanese-derived カレー ("Karē"; "kah-REH")I love the original.I love Japan's adaptation, カレーライス ("Karēraisu"; "kah-REH-RAI-suh"; 「curry-rice」).It is difficult to choose between the 2, since they both hit the right spot, depending on the craving at the moment. But 1 thing I can agree-on is that they must be eaten with rice.
Wow, thanks for sharing! 👍🙂 My Filipino friends have had me wanting to try adobo for a while now.
Nice!And nice name, too! lol
I should also note that my name (on here) comes from an interaction I had with a Filipina, who said I have a "face like a carabao." hahaha
Yes, the woman was mad at me when she said that, but I decided to own the name; I call myself "The Mighty Carabao" all the time. 😂
lol That's funny! It makes me wonder what face you showed her when she said that.
At the time, I looked a lot like I do now; the only real difference was that I had a very narrow "chinstrap" beard. haha I screenshotted the chat I had with her and all of my friends got a kick out of it; because of that, my co-workers (Americans who previously didn't know what carabao meant) know I'm a water buffalo! 😂
Oh, now that makes sense! lol Congrats on your nice, new nickname! (Those beasts are strong, sturdy, and dependable.) If you need an adobo recipe, I can give the basics of what my family uses, if you'd like. You'll need Filipino soy-sauce & vinegar, though, since soy-sauce from the PH, Japan, China, etc. all vary in saltiness. The apple-cider vinegar common here in the States also has a strong smell not present in our sugarcane-vinegar. (We use 'Datu Puti' for both, in terms of adobo.) The basic process is simple, but our variant is a bit time-consuming, but very well worth the wait.
Thanks! haha Yeah, I think I'll give making adobo a try. 🙂
Ours is a merging of 2 styles (fried from my father's side & boiled from my mother's), so you can technically just do any half and consider yourself done, by other households' standards. Our style makes it sausy while still having a firm, obviously-fried texture in the skin.We use a 1:1 vinegar:soy-sauce ratio. Boil raw chicken in a mix of soy-sauce, vinegar, chopped garlic-cloves, and peppercorns for at least 20min (until the insides are cooked). Then, fish-out the chicken (& garlic). In another pan, throw in oil & even more garlic (for fried garlic-chips!), and sear/fry the marinated chicken together with the new garlic. Later, add the older, boiled garlic, then add sauce. Depending on whatever is has bigger container, re-merge the 2, so you only have 1 container of pure awesomeness. Feel free to save the leftover sauce & flavors in the smaller with rice, either by simply swiping the rice on the saucy surfaces or cooking adobo fried-rice on the saucy leftover kitchenware. Enjoy!
Oops… I forgot to mention water. 1:1:1 is the ratio in terms of vinegar, soy-sauce, and water.
Thank you very much. You obviously know your stuff when it comes to cooking; are you just into cooking, or are have you worked in food service/culinary arts? I'm a bit of a novice myself, but I'm good at the limited number of foods I make. lol
Nah, not really! Sure, I started cooking young (4th-grade), but it's just survival-level merging whatever's already in the kitchen into whatever seems good at the time. I don't really have a go-to memorized recipe. It's just the experience of decades of trial & error experiments with whatever's in kitchen at the time. Keep cooking, keep experimenting, and keep finding what works for you. Master simple cooking and you'll be fine. (With some exceptions, complicated cooking is just a series of simple, but in sequences. So, it's just a matter of timing, coordination, and focus.)In terms of adobo, you can just boil all the ingredients together for at least 20min (If the chicken boils for anything less than 20min, and you'll likely eat raw chicken.), and that's my mother's recipe. Or, marinate the chicken and fry it (adding marinate later) and you've done my father's recipe. Try either of them, and you'll be fine. When you're ready, then try merging the 2… but only when you feel ready.
I really appreciate your input. 🙂
Thanks for the chat!
Thank you too, bro. 👍🙂
I love pizza, but I think the style of pizza would be the deciding factor in whether or not I could it eat daily.
When it comes to pizza if you are going to eat it every day you’ll have to get creative. Maybe a breakfast pizza to start your day off followed whatever you choose pizza for lunch & dinner.
Do you accept pineaple pizza?
@Alexandrubaschet08 I love pineapple on pizza & in fact bacon, pepperoni & pineapple is my favorite.
Italian mafia will come in the near future to solve this problem, named @static_in_the_attic
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I love fried eggplant, so I'll be sure to look that dish up.
Well I mean stir fried but ok
Sorry, I had a dumbass attack; it still sounds good. I love almost anything with eggplant.
It’s all good.
No eggplant or fish 😱😳
@Tea-Spaghetti Well, maybe some orange roughy, microwaved about two minutes with lemon juice and pepper. But who can afford that every week?
It is, holy hell ❤️
I can't say I agree with that, but thanks for sharing your opinion. 🙂
OMG! Me as well :)
I'll have to look that up; I don't think I've ever heard of it.
It's indian dish. But it's delicious 😍
Oh, I will definitely check it out! I've heard a lot of good things about Indian cuisine. 🙂