Oh, Hiei's one of THOSE chefs. The ones who don't actually have recipes and never really cook the same dish twice. If they're good though, the food is heavenly.
It is food, and edible. But its not as advertised.
If its good, that one would want to know what it is so it can be made again, though the Admiral's reaction, and the implied Haruna reaction, suggests it is only edible. Not amazing.
Oh, Hiei's one of THOSE chefs. The ones who don't actually have recipes and never really cook the same dish twice. If they're good though, the food is heavenly.
Recipes are just suggestions, anyway. It's not like the cooks that made the cookbooks got there without some experimentation, themselves.
Anyway, I remember in the Kongou-class drama CD, they talk about Hiei's curry, and Kirishima describes it as "very 'ethnic'", implying that, rather than summoning eldritch horrors, she's mostly just adding spices or possibly fruits that give it a very strong sour or bitter taste.
Recipes are just suggestions, anyway. It's not like the cooks that made the cookbooks got there without some experimentation, themselves.
For people who aren't familiar with cooking, recipes are ABSOLUTE LAW. Do not EVER tell them a recipe is "just a suggestion" or you'll get people who just grab everything they see and start throwing it in because they think "it will make it more interesting." You'll get a curry mix with rice, onions, meat, watermelon, bananas, mint ice cream, a pound of sugar, undiluted lemon juice, natto, laundry detergent, and motor oil. And that's if you're lucky.
Anyway, I remember in the Kongou-class drama CD, they talk about Hiei's curry, and Kirishima describes it as "very 'ethnic'", implying that, rather than summoning eldritch horrors, she's mostly just adding spices or possibly fruits that give it a very strong sour or bitter taste.
If I understand it correctly, Hiei's curry is closer to Javanese than Japanese. Meaning it's got more spice and flavors that end up too overbearing for Japanese pallate.
If I understand it correctly, Hiei's curry is closer to Javanese than Japanese. Meaning it's got more spice and flavors that end up too overbearing for Japanese pallate.
Quick, do a history check on which countries Hiei has ported to!
If I understand it correctly, Hiei's curry is closer to Javanese than Japanese. Meaning it's got more spice and flavors that end up too overbearing for Japanese pallate.
For people who aren't familiar with cooking, recipes are ABSOLUTE LAW. Do not EVER tell them a recipe is "just a suggestion" or you'll get people who just grab everything they see and start throwing it in because they think "it will make it more interesting." You'll get a curry mix with rice, onions, meat, watermelon, bananas, mint ice cream, a pound of sugar, undiluted lemon juice, natto, laundry detergent, and motor oil. And that's if you're lucky.
It's something of a running contest between my mother and myself; she will never deviate from the recipe, and will either make a panicked trip to the store or just throw the whole meal out if she can't follow the recipe exactly. She will never, ever just use a simple substitute. By comparison, she talks about my own eyeballing amounts of ingredients by saying "he doesn't know his own recipe" and "everything is to taste".
Hence, I can't ever sympathize with the "never ever deviate" crowd. If someone is reaching for the laundry detergent, they're just someone who shouldn't be in the kitchen at all because it's just playing with fire even telling someone like that to follow a recipe.
Gollgagh said:
In other words, my kind of curry.
I rather prefer the Pakistani/North Indian versions of curry, myself. Lots of garlic, ginger, onions, and spices. (Flavor in pure, raw force. It's not spicy enough until it literally makes you cry!) That said, Southeast Asian curry is a second favorite, but I'm not as fond of all the nuts or lime or other fruits that add odd accents on the flavor, although I certainly don't react like these characters do to Hiei curry.
It's something of a running contest between my mother and myself; she will never deviate from the recipe, and will either make a panicked trip to the store or just throw the whole meal out if she can't follow the recipe exactly. She will never, ever just use a simple substitute. By comparison, she talks about my own eyeballing amounts of ingredients by saying "he doesn't know his own recipe" and "everything is to taste".
Hence, I can't ever sympathize with the "never ever deviate" crowd. If someone is reaching for the laundry detergent, they're just someone who shouldn't be in the kitchen at all because it's just playing with fire even telling someone like that to follow a recipe.
"Learn the rules like a pro, so you can break them like an artist." - Pablo Picasso
Food chemistry is a science, human taste experience is not. For some recipes (especially in baking), fiddling with the proportions or ingredients can result in failure when the necessary chemical reactions doesn't happen as they should. You have to have some experience with cooking to know which rules you can break and which ones you can't, and you must gain this experience by almost following recipes. Once you do know which is which, then you can perform cooking artistry.
Quick, do a history check on which countries Hiei has ported to!
Hiei, along with the 3rd Battleship Division (basically the entire Kongou-class), were deployed to take and hold the Dutch East Indies, also participating in the Indian Ocean Raid.
She probably picked up cooking habits of the Javanese people while being stationed there.
I went to Jakarta once or twice but IIRC their curry is far mellower than Japanese one., it didn't even taste spicy for a bit.
Or did I order the wrong curry? Or did Hiei cooked rendang in place of curry lol
Usually depends on which side of Java the cook came from.
And also their target market, I guess. Jakarta having a sizeable population of people from all over the archipelago means that restaurants usually tone down the spices to avoid alienating potential customers(e.g. rendang made at Jakarta tastes really tame compared to the ones made in Bukit Tinggi)
It's clearly not curry from its smell, though...We're into February, and the cold days just keep on coming, don't they!
Warm yourself up with this!Hiei... do you remember the process you used to make this?I do!
I cut up the ingredients, simmered them, and added the roux!I did my best!So loose!?
Explain it a little more!!Not Curry