Hate it or Love it

Unexpected reaction from Bismarck

I don't know why Roma's eating it if it looks like it's giving her a hernia?

asura007 said:

Hate it or Love it

This is true. It's like liver. You either sing its praises or condemn it to the pits of hell.

... I'm the latter.

Mix it with huitlacoche.

asura007 said:

Hate it or Love it

Just like Korean's kimchee or Malaysian curry, you either like it or hate it.

I absolutely abhor them.

Also, Bisko is adorable.

Kongou's face...

... gentlemen, I think we found Oscar.

Kyrozen said:

Just like Korean's kimchee or Malaysian curry, you either like it or hate it.

I absolutely abhor them.

Also, Bisko is adorable.

What's so bad about Malaysian curry? The coconut milk?

Kyrozen said:

Just like Korean's kimchee or Malaysian curry, you either like it or hate it.

I absolutely abhor them.

Also, Bisko is adorable.

What's wrong about Malaysian curry?

You're 50 meters long, 15,000 tons heavier, with over 75,000 more horsepower Iowa. If you don't want to eat it stomp her ass flat.

NegativeSoul said:
This is true. It's like liver. You either sing its praises or condemn it to the pits of hell.

... I'm the latter.

Liver isn't even in the same league, the only thing mildly offensive about liver is a metallic aftertaste, that proper preparation can reduce signifgantly, other then that it's just a piece of actually normally pretty tender meat. Natto is a whole other level of disgusting by comparison.

How would you guys rate balut then? Think about the ship crews from the IJN and USN who hanged around Phillipines and may have tasted it in a game of dare.

NNescio said:

What's so bad about Malaysian curry? The coconut milk?

I cannot articulate it well since I am not a master of the matter. However, I will try to do so.

Now, I have tasted and eaten quite a number of Malaysian curry in my past since I lived there for a period of time. Based on my experience, I would say that seven times out of ten, the curry itself was mild, tasteless soup/roux(?) with equally or worse tasteless meat in it. Two times out of ten, the curry itself actually has a discernible taste and identity but the chicken was still tasteless. One time out of ten, the curry was actually acceptable; the vegetables are properly cooked, the curry was flavourful and the coconut milk accentuate the flavour as oppose of overriding it, the meat was properly cooked and tasty to eat, and it didn't leave me with an oily mouth after finishing it. I think that was the only time in which I enjoyed eating a Malaysian curry.

My whole beef with Malaysian curry is most of it are a convoluted pot of oily dilute soup filled with harder-than-rock vegetables, devilishly complemented by a mix of herbs (some in which will make you suffer if you accidentally bite it), and tasteless meat. The meat, even when cooked with the curry, carry none of its taste if the curry had any taste to begin with. Not to mention the abundance of bones jutting here and there. Generally, I do not enjoy eating curry, regardless of its style until the day in which I tasted Japanese styled curry at 一番ラメン. Instantly fell in love with it. Chicken cutlets, thick and flavourful curry, diced vegetables, and rice. Absolutely amazing.

It's a matter of opinion, but to me, I prefer the thick, flavourful taste of Japanese styled curry best.

Kyrozen said:
My whole beef with Malaysian curry is most of it are a convoluted pot of oily dilute soup filled with harder-than-rock vegetables, devilishly complemented by a mix of herbs (some in which will make you suffer if you accidentally bite it), and tasteless meat. The meat, even when cooked with the curry, carry none of its taste if the curry had any taste to begin with. Not to mention the abundance of bones jutting here and there. Generally, I do not enjoy eating curry, regardless of its style until the day in which I tasted Japanese styled curry at 一番ラメン. Instantly fell in love with it. Chicken cutlets, thick and flavourful curry, diced vegetables, and rice. Absolutely amazing.

Sorry to know that you've eaten the bad variety of the Malaysian curry then. Though the herb part is quite accurate (sometimes I bit on them by accident and my mouth is filled with some undescribable but unpleasant smell), I find myself eating fine most of the time. The tasteless meat might be overcooked chicken which has lost its tenderness and put in the curry at the near end of the cooking process I assume.
As for Japanese curry, I like them too, but my personal complaint about it is that it's more to the sweet/salty side and never spicy enough. Can't be helped since Japanese are generally not good with eating spicy stuff.

The Philippines' balut is much worse than natto and Malaysian curry. I can tell you that because I experience them all.

OMGkillitwithfire said:

As for Japanese curry, I like them too, but my personal complaint about it is that it's more to the sweet/salty side and never spicy enough. Can't be helped since Japanese are generally not good with eating spicy stuff.

You can get stupidly spicy curry in Japan, you just have to search for it. Or just go to Coco Ichibanya and ask for Spicy Level 10. It's... quite spicy.

Paracite said:

You can get stupidly spicy curry in Japan, you just have to search for it. Or just go to Coco Ichibanya and ask for Spicy Level 10. It's... quite spicy.

Duly noted, will try out when I go.

Haven't eaten any delicacy I didn't come to enjoy in its own way (even vegemite, which smell reminded me of burning rubber tires doused in sewage). Like Littorio, even the foulest of dishes can be habit forming.

Keough said:

The Philippines' balut is much worse than natto and Malaysian curry. I can tell you that because I experience them all.

There's a reason why it's recommended for newbies to eat it at night, and/or in dim lighting. The nightmare-inducing appearance isn't for the faint of heart, but the taste is unforgettable... now I'm craving for some just reminiscing about it.

Kyrozen said:

I cannot articulate it well since I am not a master of the matter. However, I will try to do so.

Now, I have tasted and eaten quite a number of Malaysian curry in my past since I lived there for a period of time. Based on my experience, I would say that seven times out of ten, the curry itself was mild, tasteless soup/roux(?) with equally or worse tasteless meat in it. Two times out of ten, the curry itself actually has a discernible taste and identity but the chicken was still tasteless. One time out of ten, the curry was actually acceptable; the vegetables are properly cooked, the curry was flavourful and the coconut milk accentuate the flavour as oppose of overriding it, the meat was properly cooked and tasty to eat, and it didn't leave me with an oily mouth after finishing it. I think that was the only time in which I enjoyed eating a Malaysian curry.

My whole beef with Malaysian curry is most of it are a convoluted pot of oily dilute soup filled with harder-than-rock vegetables, devilishly complemented by a mix of herbs (some in which will make you suffer if you accidentally bite it), and tasteless meat. The meat, even when cooked with the curry, carry none of its taste if the curry had any taste to begin with. Not to mention the abundance of bones jutting here and there. Generally, I do not enjoy eating curry, regardless of its style until the day in which I tasted Japanese styled curry at 一番ラメン. Instantly fell in love with it. Chicken cutlets, thick and flavourful curry, diced vegetables, and rice. Absolutely amazing.

It's a matter of opinion, but to me, I prefer the thick, flavourful taste of Japanese styled curry best.

Try the rendang style of curry. It might suit you better. I like Japanese style but their method of making it spicy tends to be putting in more chilli powder, which masks the taste of the curry. For spicier curry, I prefer the southern Asian styles.

OMGkillitwithfire said:

As for Japanese curry, I like them too, but my personal complaint about it is that it's more to the sweet/salty side and never spicy enough. Can't be helped since Japanese are generally not good with eating spicy stuff.

To be fair, I'm pretty sure there are good Malaysian curries out there. I am certain since I had it once.

And as for Japanese curry, I had a terrible one once. IIRC, I ordered it at a Sakae Sushi branch. It felt as if I was eating a bad Malaysian curry. Upon finishing it, my mouth felt so oily, I bet those patriotic people would invade it if they could. It was so bad such that if I could, I would have gargled water + dish detergent mixture just to cleanse my mouth.

I do have to agree on the flavour of the Japanese curry, though. Every time I ordered it, I always asked if the restaurant has chilli flakes so that I can make the curry a bit spicier.

To those of us in the Southern Hemisphere, compare Natto to Marmite and you're golden.

9 out of 10 'Malaysian' curries are not Malaysian at all but Malay or Indian takes on each others' curries (or Chinese takes on Malay and Indian curries). Calling a given curry in Malaysia 'Malaysian' is like calling a given burrito 'American', i.e. it doesn't mean anything.

Skribulous said:

Haven't eaten any delicacy I didn't come to enjoy in its own way (even vegemite, which smell reminded me of burning rubber tires doused in sewage). Like Littorio, even the foulest of dishes can be habit forming.

There's a reason why it's recommended for newbies to eat it at night, and/or in dim lighting. The nightmare-inducing appearance isn't for the faint of heart, but the taste is unforgettable... now I'm craving for some just reminiscing about it.

I agree with you. Now I want to travel again.

BlastingNaba said:

To those of us in the Southern Hemisphere, compare Natto to Marmite and you're golden.

...Does that thing exist in Oceania too?

WhiteCrow said:

...Does that thing exist in Oceania too?

New Zealand Marmite has a different taste to British (it's sweeter), but yes. Been in production for nigh on a hundred years, except for the sad year it was thin on the ground due to the Christchurch earthquake. British Marmite is available, but it's called 'Our-Mite' instead.

Or you could just get Australian Vegemite instead.

It's all delicious black goop, no matter who makes it.

Ez pz for Bisko, that my bisko i know she can eat Natto and Tempe.

SFace001 said:

Try the rendang style of curry. It might suit you better. I like Japanese style but their method of making it spicy tends to be putting in more chilli powder, which masks the taste of the curry. For spicier curry, I prefer the southern Asian styles.

Do Rendang exist in the same category as curry ? It looks much thicker and dry compared to the local dish called curry.

Tasty, altough I'm used to the variant that's not hot. Spicy, but not from chili pepper.
Heard that the West Sumatra variant is unbearably hot (but the locals love it anyway)

Heh, those three's reactions looked almost identical to when I introduced Durian to my foreign friends.

Shebadotfr said:

How would you guys rate balut then? Think about the ship crews from the IJN and USN who hanged around Phillipines and may have tasted it in a game of dare.

Every time I see or read about that stuff it makes me shiver. If I were asked to eat it I'd probably head for the hills.

Seika said:

Heard that the West Sumatra variant is unbearably hot (but the locals love it anyway)

Ha!

More like the localized versions had the spiciness unbelievably toned down compared to the Minangkabau original, IMHO :p

OMGkillitwithfire said:

Sorry to know that you've eaten the bad variety of the Malaysian curry then. Though the herb part is quite accurate (sometimes I bit on them by accident and my mouth is filled with some undescribable but unpleasant smell), I find myself eating fine most of the time.

That would be the cardamom pods. Fancy restaurants (for rich guys, made by trained chefs/degree or diploma holders instead of cooks) will usually remove them. Normal ones (for people like us) don't.

OMGkillitwithfire said:

The tasteless meat might be overcooked chicken which has lost its tenderness and put in the curry at the near end of the cooking process I assume.

Generally, any part of the chicken that isn't the thighs or drumsticks will become very tough after prolonged cooking. Of course, some cheapskates will add in boiled chicken used for stocks as well, to add volume.

"Malaysian" curry is somewhat... tricky to make. Most Malaysian cooks do not use starches to thicken stews and the like, and Malaysian curry relies on a tricky emulsion of the liquid and the oily parts. You also need a heapload of sautéed onions to add body and stabilize the emulsion.

Usually the first thing to do is to make the curry base (not roux, because there's no flour) by sautéeing ground onions, shallots, garlic and chillies with curry spices (generally heavily based on turmeric). Then meat (fatty parts are preferred) is added and briefly pan-fried to release flavor.

This part has to be done on high heat (hot enough to smell the spices), but care must be taken not to burn the spices. Also, using old curry powder (old enough to develop that stale pepper smell) will result in flavorless curry even if you add a lot of it (at which point you also end up with gritty curry) .

Next the heat is turned down, and diluted coconut milk is added while stirring until a semi-homogenous mixture is achieved. The curry is then left to simmer to cook the meat thoroughly and let the flavors develop.

The simmering phase is another tricky part. Turn the heat too low and the flavors won't seep into the meat properly. Turn it too high, and the whole emulsion will break apart, resulting in distinct oily and watery layers (exactly like the "oily soup" mentioned by Kyrozen). You'll also get tough meat (meat simmered in an oil emulsion don't get tough that easily), especially if you're using leaner cuts.

A "split" curry can be salvaged by adding flour or some similar starches (not cornstarch though), but at this point it's no longer genuine Malaysian, Malay, or Indian curry.

(And yes, that happened to me the first time I tried making curry.)

Veggies may be added near the end of the simmering phase (to avoid turning them into mush). Potatoes (usually less starchy varieties are preferred) are usually added earlier though.

OMGkillitwithfire said:

As for Japanese curry, I like them too, but my personal complaint about it is that it's more to the sweet/salty side and never spicy enough. Can't be helped since Japanese are generally not good with eating spicy stuff.

Japanese curry is quite good, but to me it tastes more like curry-flavored beef stew or curry-flavored demi-glace (even if the meat is not beef). Still quite delicious (unless they go overboard with the honey/apple/sultanas or some other source of sweetness).

I tend to straight up add chopped or ground bird-eye chilies, if I'm making Japanese-style curry from store-brought roux.

Seika said:

Do Rendang exist in the same category as curry ? It looks much thicker and dry compared to the local dish called curry.

Tasty, altough I'm used to the variant that's not hot. Spicy, but not from chili pepper.
Heard that the West Sumatra variant is unbearably hot (but the locals love it anyway)

Rendang counts.

SFace001 said:

Try the rendang style of curry. It might suit you better. I like Japanese style but their method of making it spicy tends to be putting in more chilli powder, which masks the taste of the curry. For spicier curry, I prefer the southern Asian styles.

Phall is delicious. Technically British Indian though.

--

All this talking about exotic "acquired-taste" food make me think about something... Iowa the state has a lot of people with Norwegian ancestry, right? Bring out the lutefisk.

NNescio said:

*Malaysian Curry Recipe*

NNescio... You're my idol. If I ever need recipes for home cooking, I'll be sending you recipe requests in your inbox. (Mostly joking, but I might actually seriously follow through on that someday.)

The way you describe it sound very similar to Thai Yellow Curry we get in the southern part of the country. Granted, a lot of local dish in the south has very heavy influence from Malaysia (in fact, they used to be the same "country" before the two World Wars split them apart) so I shouldn't be too surprised about that. I've also heard a lot about balut, though getting one around my parts is like asking for vodka in the Sahara desert.

I've also had natto before when I was a kid. Not that bad, once you get past the awful smell and texture.

What if Kongou's plan backfires and Iowa becomes like Bismarck? What then Kongou?

From natto to making good curry. Danbooru comments never fail to amuse me.

And yes, finding good "Malaysian" curry is a challenge, especially in the city areas. You need to know the area well to find good curry.

laisy said:

From natto to making good curry. Danbooru comments never fail to amuse me.

And yes, finding good "Malaysian" curry is a challenge, especially in the city areas. You need to know the area well to find good curry.

As a Malaysian, I can't stress enough how much this is so true

Ah talkings of curry... I absolutely detest the stuff and condemn it to the pits of hell, I consider the number 1 worst 'dish', due to its overpowering smell/aroma, taste and fickle cooking technique, which fails to bring any kind of flavour out of the ingredients that isn't the spices.

(Oh, I can feel myself getting butchered for this comment by curry lovers.)

Kumihou said:

Ah talkings of curry... I absolutely detest the stuff and condemn it to the pits of hell, I consider the number 1 worst 'dish', due to its overpowering smell/aroma, taste and fickle cooking technique, which fails to bring any kind of flavour out of the ingredients that isn't the spices.

(Oh, I can feel myself getting butchered for this comment by curry lovers.)

It's okay. One must accept that not everyone will hold the same opinion in a matter.

Japanese curry is good "taste of home" food, but south Asian curry has way more flavor. I could eat Japanese curry every day, but not the Indian/Pakistani/Sri Lankan one.

I really shouldn't have checked the comments so easy in the morning, no I'm reeeaaaally hungry...Thanks for that, NNescio and everyone else.

laisy said:

From natto to making good curry. Danbooru comments never fail to amuse me.

And yes, finding good "Malaysian" curry is a challenge, especially in the city areas. You need to know the area well to find good curry.

MajorAmiruddin said:

As a Malaysian, I can't stress enough how much this is so true

Greetings, fellow Malaysians!

Blue_Stuff said:

I really shouldn't have checked the comments so easy in the morning, no I'm reeeaaaally hungry...Thanks for that, NNescio and everyone else.

Uhh, hope you enjoy your curry today then?

OMGkillitwithfire said:

Greetings, fellow Malaysians!

Uhh, hope you enjoy your curry today then?

Apa khabar saudara?

MajorAmiruddin said:

Apa khabar saudara?

Khabar baik, terima kasih. How about you?
(I've gotten rusty with the Malay language already since I haven't been using it for years.)

OMGkillitwithfire said:

Khabar baik, terima kasih. How about you?
(I've gotten rusty with the Malay language already since I haven't been using it for years.)

Same here, I stopped using Malay as my main language since 7 years ago so I was surprised I got A in BM for my SPM (Only Malaysians know what I am talking about)

MajorAmiruddin said:

Same here, I stopped using Malay as my main language since 7 years ago so I was surprised I got A in BM for my SPM (Only Malaysians know what I am talking about)

I got A+. An even bigger surprise, considering I got B in my trials.

MajorAmiruddin said:

Same here, I stopped using Malay as my main language since 7 years ago so I was surprised I got A in BM for my SPM (Only Malaysians know what I am talking about)

laisy said:

I got A+. An even bigger surprise, considering I got B in my trials.

Got myself B+ for BM.
Well usually the real SPM result would be better than the trial exam one, especially Add. Maths for me. Failed it in the trials but still managed to get a credit in SPM.

OMGkillitwithfire said:

Got myself B+ for BM.
Well usually the real SPM result would be better than the trial exam one, especially Add. Maths for me. Failed it in the trials but still managed to get a credit in SPM.

C for my Add Maths and when I did A-Levels, my maths got worse, first year exams, worse of the batch... yeah

Just eat almost anything from Iceland. It tastes about as well as it looks. At least fermented soybeans don't look half as gross.

Shebadotfr said:

How would you guys rate balut then? Think about the ship crews from the IJN and USN who hanged around Phillipines and may have tasted it in a game of dare.

What the f-ck. Absolutely not. Cannibalism is an easier sell.

Ahh balut.
Just the name instills terror to those who hear it.

Can't believe I'd come across fellow Malaysians in Danbooru talking about curry. *waves* And yes, laisy is right; finding good curry in Malaysia is very hard, especially in cities. Though I'd really like like to taste Japanese curry.

Speaking of exotic food, how about Sabah's special delicacies such as Tuhau , Nonsoom Sada (fish fermented in rice , Bambangan (link shows three other fruits unique to Sabah, by the way) or Hinava (raw fish salad) ?

Edit: for the reord, Tuhau smells like stink bug. I kid you not.

Seika said:

Do Rendang exist in the same category as curry ? It looks much thicker and dry compared to the local dish called curry.

Tasty, altough I'm used to the variant that's not hot. Spicy, but not from chili pepper.
Heard that the West Sumatra variant is unbearably hot (but the locals love it anyway)

Rendang is what you get when you leave curry cooking on the pot until the spices caramelize. The first stage of cooking rendang is actually quite similar to curry, and if you changed your mind you can just stop halfway and it'll still be good.

Having tried nattou just this morning, I have to say...I actually liked it.

Note to self: One day, inflict durians upon the uninitiated of Danbooru.

soloblast said:

Note to self: One day, inflict durians upon the uninitiated of Danbooru.

Naah, go for broke and bring out the tempoyak curry instead.

NNescio said:

Mix it with huitlacoche.

Red dye made from crushed beetles? No, wait, that's cochineal.