The Curry Club
Re: The Curry Club
Thanks for this info! I didn't know that before I posted. Just saw a random pic of a blue curry and thought it would be fun to show you guys - it is indeed Japanese. Just make a curry and add blue food coloring. Why? I don't know.
https://curryspy.com/blue-sonic-curry-m ... me-recipe/
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Re: The Curry Club
Why the Blue Curry?scott61 wrote: ↑Fri Apr 29, 2022 10:30 pmThanks for this info! I didn't know that before I posted. Just saw a random pic of a blue curry and thought it would be fun to show you guys - it is indeed Japanese. Just make a curry and add blue food coloring. Why? I don't know.
https://curryspy.com/blue-sonic-curry-m ... me-recipe/
How Shinto Imprinted a Blooming Love for Nature
Every April, thousands flock to Hitachi Seaside Park to see the hills full of sky blue nemophila. They eat bright blue ice cream, drink blue tea, and even devour blue curry to celebrate the beauty of the fully bloomed, rolling hills. Honouring the nemophila flower is just one example of how nature is a significant part of Japanese culture and how much it impacts daily life. Seeing this, I looked into how the Japanese feel towards nature and what it means to them.
https://traverse.substack.com/p/why-the-blue-curry?s=r
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Re: The Curry Club
Blue curry has no reason or value other than it's funny.
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Re: The Curry Club
color may "indicate" a certain cooking method or a sum of spices without having an own flavour. Kurkuma is something similar..turns everything yellowish..but very (or no) small own flavour
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Re: The Curry Club
Also, it is down to the tastes of the curries. Preparation and authentication, and also the cost of the dish.
Tonight, I had a lamb keema, it was fair, but not right. To me keema is a dish of minced meat and not half inch cuts, and it had a strong overkill of Black pepper.
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Re: The Curry Club
It is not the ingredients that put me off, it is the color. Somehow, my brain is wired to deal with blue ice cream and yoghurt but not curry.Freightdog wrote: ↑Sat Apr 30, 2022 11:21 pmIndeed. Much nicer to have food coloured with ground up insect bits.
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Re: The Curry Club
Agreed, that does not look like a Keema at all. Don't care much for the apparent consistency either, looks too gelatinous.AndyKK wrote: ↑Sat Apr 30, 2022 11:24 pmAlso, it is down to the tastes of the curries. Preparation and authentication, and also the cost of the dish.
Tonight, I had a lamb keema, it was fair, but not right. To me keema is a dish of minced meat and not half inch cuts, and it had a strong overkill of Black pepper.
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