Jump to content

mizanation

member
 View Profile  See their activity

  • Posts

    5222

  • Joined

  • Last visited

 Content Type 

Posts posted by mizanation

    Sugarcane jeans

    in supershopper

    Posted

    got my first sugarcane compliment the other day while i was looking at jeans at jeffrey's in the new york's meatpacking district. they sell premium stuff like ernest sewn, diesel, etc. anyways, the jeans salesman said, "hey, those look like levi's but the cut and the color is better!" i explained to him the whole 501 repro thing and he totally dug it. he was impressed the weight of the fabric, etc. anyways, i hope he looks into to.

    http://mizanation.blogspot.com

    0

    the ultimate jean jacket

    in superdenim

    Posted

    Quote:

    The jacket is a Valencia Street LVC 1876 "first blouse" that is as rare as hen's teeth. It is made out of 9 or 11 oz selvage. I have seen one being worn by a chick in SF, one on a guy in a local music mag in LA, and one on ebay. It was raw when I got it.

    --- Original message by Serge d Nimes on May 31, 2006 08:10 PM

    that's beautiful serge. a real treasure you got there.

    http://mizanation.blogspot.com

    0

    Amazing Food Stores in Tokyo

    in superjetset

    Posted

    very nice. thanks for the recipe spoona.

    you can see the huge differences between indian and japanese curry both in ingredients and preparation.

    first of all, it's rare that indian curry has beef in it due to the large population of hindus (there are indians, like some moderate sikhs, who eat beef). of course, curries from areas such as pakistan and bangladesh include beef.

    btw, spoona, indian curry also grinds down the mustard seeds.

    one big difference i see is the emphasis on curry powder and flour. indian curry doesn't rely on "curry powder" per se. instead, there are blends of spices such as garam masala which are further mixed with coriander powder and tumeric and other spices. my south indian friends are often amused that japanese curry uses curry powder exclusively.

    also, indian curry also has some element of sourness, usually obtained from tamarind, lime juice, mango powder, kokum or yogurt. i've never seen a japanese curry with yogurt or raita.

    indian curry, is never "matured" but eaten after preparation.

    you can tell that japanese curry really is old-school british curry because it is classified as "yoshoku" (japanese-style western food).

    i have not found a fancy yoshoku restaurant in new york yet, although i've been to them in seattle.

    http://mizanation.blogspot.com

    0

    Amazing Food Stores in Tokyo

    in superjetset

    Posted

    ok, curry came to japan via england during the early meiji era (1860s). my guess is that it represents the type of curry that was popular in england at that time. therefore, the curry is roux based like early british curries. modern british curry is now closer to south asian curry, but the roux thing stuck in japan. that's why it's thicker and creamier (because of the added wheat flour).

    like old british curry, japanese tend to add more (and bigger chunks of) carrots, potatos, and onion than "indian" curry.

    although some japanese curry have fruits and other interesting ingredients, that is not always the case and is not the defining trait of japanese curry.

    in fact, i think the spices used in japanese and indian curry are pretty similar. the proportions are completely different. i could be wrong but mustard seeds don't seem to be a huge ingredient in japanese curry, althought it's big in indian curry. can someone confirm this?

    indian curry usually has a fair amount of ghee, and i think japanese curry tends to use oil instead.

    http://mizanation.blogspot.com

    Edited by mizanation on May 26, 2006 at 01:29 PM

    0

    Amazing Food Stores in Tokyo

    in superjetset

    Posted

    Quote:

    l've said it before I'll say it again. Brick Lane serves up honky slop and there's infinitely better curries to be had in other parts of London. Granted - I'm not sure that it was always like this, as I remember eating tasty food down when I lived there years ago, but I think the subsequent gentrification of the area has seen the authenticity and value of the food they serve up dip considerably as it becomes a tourist destination.

    These days if you want mind blowing food of that ilk, head to Tooting in South West London or any of the outlying suburbs to the North of the city, all of which have their diamonds.

    Back on track. What do people make of Japanese curry? I never really understood what it was made of ...

    --- Original message by sybaritical on May 26, 2006 09:59 AM

    hmmm. i had some great curry there a several years ago, maybe things have changed? the best curry i ever had (i was taken there by my coworkers, who eat there several times a week) was walking distance from the financial area at liverpool station. so i am assuming it was on brick lane. i will ask for the name and location.

    as far as japanese curry, i prefer it in combination with other japanese foods--like katsu-kare, kare-udon, etc.

    http://mizanation.blogspot.com

    0
×
×
  • Create New...
superfuture®
supertravel
products
services

  • follow us
    • superfuture
    © 2003 – 2023 superfuture® All Rights Reserved