Reddit mentions: The best sauces, gravies & marinades

I also have a lot of food allergies.

Keeping meals simple has helped me a lot (not just from an allergy perspective, but diet adherence, time management, etc.) Most of our meals we build around one main protein and 1-2 vegetable side dishes.

I've found searching paleo and whole30 type recipe sites and books helpful for inspiration. While some recipes will be too high carb (or need to be modified) it gives you a lot of basics to start with.

For my carb eating husband I might withhold some of the fat from my meal and add it only to my portion, or make cauliflower rice for me and regular rice for him, or serve my sauce over vegetables instead of noodles. If you keep the carb mostly separate (rice, pasta, potatoes, starchy veg) it is easy to make it work for everyone.

Our primary vegetable side dish rotation is broccoli, green beans, leafy greens (spinach especially), asparagus, cauliflower, snap peas, squash, mushrooms, bell peppers, and brussels sprouts. I often buy 2 or 3 large bags of vegetables per week and mix and match into our meals, then do something different the next week.

For the meats I do a lot of chicken (roasted, fried, stir fried, curried, grilled,) pork (pulled with home made BBQ sauce, roasted, grilled, fried), burgers (beef, turkey, or beyond beef soy/gluten free pea protein), steaks, beef stew (with lots of mushroom and smaller amounts of lower carb starchy veg such as rutabaga), sausages (pork, beef, turkey, or chicken), ground beef (taco salad, stuffed peppers), and sometimes fish (usually just tuna or white fish tacos.)

Some substitutions you might make (but I'm not a doctor so check with yours):

• [Soured coconut milk]
  (http://www.nourishingmeals.com/2014/01/homemade-dairy-free-sour-cream-nut-free.html) instead of sour cream
  
  
• [Coconut aminos]
  (https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU?th=1) instead of soy sauce.
  
  
• I believe all (or at least many) [Daiya]
  (http://daiyafoods.com/) products are soy and gluten free. Some (like the cheese) are reasonably keto friendly, some (like the yogurt) are not.
  
  
• [Soy free veganaise]
  (http://followyourheart.com/products/soy-free-3/) can be used in place of mayo. There are a lot of options for [making your own]
  (http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html) as well. I love making chicken and tuna salads with this.
  
  
• Coconut milk for drinking and canned coconut milk for creaming things makes an excellent dairy alternative.
  
  
• For creamer I use [this stuff]
  (http://www.questnutrition.com/protein-powders/mct-oil-powder/) but it contains a little sodium caseinate so may be unsuitable for you. There's commercial coconut milk based creamers, or you can just add coconut milk and doctor it up how you like.
  
  
• Skip the eggs and eat the meat for breakfast. Bacon, sausage, and smoked salmon are all good. I buy the applegate brand breakfast sausages and all the ones I've had so far have been soy/gluten free and very good. I also like [flaxseed porridge.]
  (https://www.charliefoundation.org/resources-and-tools/find-recipes-home/breakfasts/item/1108-porridge) (substitute refined coconut oil or butter flavored coconut oil or spread.) Or you can make a low carb protein shake or smoothie if you're into that. (Or just eat food that's not "breakfast food.")
  
  
• There are many keto-friendly sweet recipes that make use of things like ground flax seed and coconut flour and shreds. One lazy dessert I actually love is heated up culinary coconut milk (until it thickens) with sweetener and a pinch of cinnamon. I eat it like rice pudding without the rice. I also like cold chia seed pudding with coconut cream and vanilla.
  
  
• You can get bulk sweeteners (sucralose, stevia, whatever you like) in liquid or powder form to avoid any bulking agents that add carbs and may be irritating.
  
  
• I find that taking a daily probiotic is helpful personally, along with eating fermented or cultured foods. There are a lot of non-dairy probiotic supplements.
  
  
• For snacks, pickles, olives, and raw vegetables! You can definitely find some soy free jerky, and there's also [epic meat protein bars]
  (https://epicbar.com/bars-overview) which are soy and gluten free.
  
  
• For my body, I find [MCT oil]
  (https://www.amazon.com/All-Natural-Coconut-MCT-Oil/dp/B00XB5IWJC/) and coconut oil the best choices for this as they may be more easily absorbed. Start with a small amount and work up though, as they can trigger diarrhea in some people.

I learned to make thai red curry by watching this video.

Couple of things I do:

• I haven't been able to find kaffir lime leaves or thai basil without driving 40-50 miles, so I just leave them out and I'll squeeze a little bit of lime juice in the curry. Not super authentic or restaurant quality, but it makes something that tastes good. Thai basil is especially excellent though, and if you can find that, definitely add it.
  
  
• I don't like the brand of thai curry pastes you can get at the grocery store (here it's Thai Kitchen), they just taste off to me. However, Mae Ploy is a great brand you can get off of Amazon and is a much better value, imo. A much larger container that will last you forever (mine's been in my fridge a couple of years now and it still hasn't gone bad) and only a dollar or so more expensive than the grocery store stuff.
  
  
• I've made thai curry with low fat coconut milk before. Honestly, if you have health concerns about the fat/caloric intake, just make it less often and eat as a treat. Low fat coconut milk doesn't temper the heat, no matter how little paste you use, and you'll just end up a sad fire breathing dragon. Cook's Illustrated did a test of popular brands - I use Thai Kitchen since it's what I can find in the grocery store.
  
  
• I don't eat vegetarian/vegan, but thai curry is extremely versatile in what you can put in it. I usually eat red curry and my absolute favorite addition to it is pineapple. As far as vegetables, I usually put peas, carrots, bell peppers, and tomatoes. As a general rule, stay away from green leafy things, but feel free load it with a ton of vegetables and experiment! If you/anyone you serve eats meat, just about any kind of meat will go well. Chicken, pork, beef, and fish all work really well. Squid is actually really amazing for red curry if you're feeling fancy.
  
  
• I'll eat it over just about any kind of rice but jasmine is the best.

Here is a recipe to the best thing I've personally created.

Sauce

• Chili garlic sauce (careful, this is spicy. If you over do it, add more sugar/soy, can easily happen if you reduce too much)
  
• Tamari (fancy soy sauce with less salt and more flavor)
  
• rice wine vinger (couple splashes)
  
• Seaseme seed soil, about 1tbsp, huge flavor
  
• fresh minced up garlic and ginger.
  
• 1-2 tbsp of brown sugar to taste, can get too sweet quickly so make sure to be tasting after adding.
  
  Mix that all up in a bowl with a whisk and simmer on low heat in a pan.
  
  Meat
  
  I've done this with chicken and beef, but beef came out my favorite
  
  
• 1 package of stir fry beef, or fajita beef. any small cut beef would work, and cheap beef would work well too from how its being prepared.
  
  To cook, refrigerate the meat so its cold, then take it out and put it in a gallon ziplock bag. In the bag with the meat add corn starch (enough so everything is throughly coated) and black pepper. Toss the beef up so its nice and coated.
  
  Then, pour the beef and powder into a spagetti strainer to knock off all the excess corn startch. You are not making a crush or batter, just coat it.
  
  Next, heat up a pan of vegetable oil. Once its hot where when you drip a drop of water and it starts bubbling, toss the meat in. Let it fry for about 2-3min, when you are stiring it around with your spoon or whatever, you will feel it start to harder. As soon as it "feels" crispy, take it out. (dont worry, it will soften)
  
  Let this dry on a cooling rack or paper towels.
  
  Starch
  
  I love the Asian noodles, you can get them in a package. To cook, use a very large pan/wok or electric skillet thats going to be where you combine everything in. Heat up the pan, put some sesame seed oil in the pan, then the noodles. Toss them around until they heat up and remove. Set aside the noodles. (cook maybe 2-3min)
  
  Rice would also work here, although cooking instructions for rice should be followed.
  
  Veggies
  
  Easiest option is to buy a bag of stir fry mix. I usually combine some stir fry veggies with fresh garlic and a fresh quartered onion. (i like big chunks of onion for this, but cut to the size you prefer).
  
  The stir fry veggies are generally broccoli, carrots, water chestnuts, red bell peppers and peas.
  
  To cook: heat up a pan, use a big one. If you dont have a large pan an electric skillet WITH SIDES will work. This has to be big enough to fit all of the veggies and meat.
  
  After the pan is heated up, add a splash of vegetable oil and some sesame seed soil to the pan. Toss in all of the veggies and keep them moving while they heat up. After they look heated up, add some of the sauce you made earlier. Toss them around so they are coated but not dripping or soggy.
  
  The veggie part you dont want to take longer then 5-8min so you have crunchy veggies at the end.
  
  The Finish
  
  Finally, the fun part. First, add your noodles back to the pan, then add some of your sauce, and toss them around so they are coated. Then add your veggies and beef to the pan. Toss this around until everything looks distributed. Now, add more of your sauce to taste, toss and enjoy!
  
  IDK what you'd call it, but we call it spicy stir fry beef with noodles lol
  
  A few tips... dont add too many veggies where you "dilute" the amount of noodles you have. Dont over cook the veggies or they get too soft. Chili-garlic sauce is SPICY. Sesame seed oil is VERY STRONG. Use those two in moderation but for huge flavor!
  
  Also, please let me know if you try this i'd love to know what other people thought of it.

Edit: Formatting

I have an entire shelf devoted to hot sauce. Here are my faves.

El Yucateco. All of these are bomb, but my fav is the green and black habenero. I believe the Caribbean and chipotle have some sugar in them, but the rest are sugar free.

High Altitude Gourmet is my absolute fav hot sauce company, and makes my fav red habenero and chipotle sauce. Neither those, nor the Caribbean lime have sugar. I can't recall about the rest of their product's though. I do think that despite the label saying 0g carbs/tsp, they might be a little more carb heavy than some others because the ingredients are just lime juice, peppers, garlic and salt, no water or vinegar. For some reason they don't even mention this product online, but if you're in CO, USA they sell a really good habenero yellow mustard at Kroger stores.

Zulu Zulu Peri Peri is my go to for chicken if I'm not feeling chipotle.

Finally, for BBQ sauce I just recently discovered G. Hughes. I've only had the hickory, but it's pretty good. It's a little sweet and needs a spicy rub underneath it to balance that out IMO, but other than that I like it. They also make a ketchup I'd like to try.

LAO GAN MA

full of msg, and probably horrible other chemicals, but holy fuck it's good. super spicy, can be found in any asian grocery. it's like mouth heaven.

http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

Soy Vay Very Very Teriyaki is good and nice to have on hand:

http://www.amazon.com/Soy-Vay-Award-Winning-Teriyaki/dp/B003MYU5A6

Oh and I love this one:

http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/

just use hoisin or vegan oyster sauce. sooo good on broccoli

WSAYWT: Trickers. Top down. Little redboi popping out.

AOTD1: I love spring. Chicago can be shit for a few months of the year, but when it's above 50°F and sunny, this city is the best in the world (I'm biased).

AOTD2: I grew up in a very spice-averse home. My mother is a self-described "spice weeny" so I never really did hot foods. Then I met my wife and she put sriracha and other hot sauces on everything and I felt like I had to learn or she would never love me. And I did learn and now I love hot sauce. There are currently at least 4 different hot sauces in my house.

• Cholula - classic vinegar red hot sauce (way better than tabasco if you ask me)
  
• Sriracha - the Huy Fong kind, accept no immitations
  
• Green Chilli Sauce - Some off brand from Marianos (midwest grocer chain)
  
• Ardvark habenero - it's freaking great
  
  [Edit] I just remembered we did have one "spicy" thing in my house growing up. This local radio station put out a mustard (I have no idea why) and it was called "Bite Your Butt Mustard" and we bought a bunch. It was actually really good, like a slightly horseradishy honey mustard, but almost more honey than mustard.

It's can be a pain to buy hot sauce online when you have to deal with shipping costs and higher prices on some sites.

I mainly order from heathotsauce. They have so many sauces to choose from and the $5.99 flat rate shipping is great. Always very helpful to answer questions and recommend sauces as well. I really like them as a company.

Otherwise, I try to keep an eye out for good deals when I can find them.

19.6oz Yellowbird Habanero is now on amazon for $7.99 which is a great price. They also have Dirty Dick's. They had 2-packs of 10oz Marie Sharp Habanero at a good price, but I just noticed it went up by like $5. However the [Fiery Hot Habanero 2-pack](https://www.amazon.com/Marie-Sharps-Fiery-Sauce-Pack/dp/B00FZ6GO04/ Fiery Hot Habanero) is now even cheaper. Prices can fluctuate on there so I check them out every so often. If you order enough to hit the $25 free shipping mark it's definitely worth it.

Ebay can also be a good place to look. I recently bought more Scorpion Gourmet for $7 shipped per bottle, which is a solid price when you think about shipping. You can get 3 bottles of Gringo Bandito for $14 shipped. That's pretty much close to retail, and it's only place where I can get the hotter black label version, which aren't in the stores near me.

Not OP, but I make wings regularly on the kettle. For regular wings:
-Set up kettle like OP, coals on one side
-Set all wings skin side down on a sheet with paper towel under it to dry the skin
-Sear wings skin side down over coals for 1-3 minutes until slightly charred
-Flip and sear other side for 1 minute
-Transfer to other side of grill skin side up
-Place lid on with vent open and directly over the wings
-Wait 5-20 minutes depending on how you like the wings done then toss them in sauce.

This gives the best of both worlds. A nice charred sear that makes the skin super tender and a indirect cooking period to crisp everything up. I usually marinade half of them in a mixture of Sabauce and Aardvark for some extra flavor. I've seen people have really good results using the Vortex as well.

If you'd like a simple starting point for thai curries, this right here is a fantastic starting point. There are also variety packs to try different ones.


Massaman Curry is one of my favorite things in the world. I typically make it with chicken, potato (sometimes sweet potato), sometimes with carrots, green peppers, or onion, always over rice. Don't forget to cook the peanuts either! :)


Next up is to grab some fish sauce, lemongrass, and ginger. I personally like Squid fish sauce. It is foul beyond belief if you give it a smell or pour it in a hot wok but it works magic. (I also add it to chili and meatloaf for umami). For the ginger and lemongrass, I won't lie, I often by those tubes of crushed stuff instead of actual lemon grass and ginger.


The Maesri pastes are a good starting point but working a little variation of the fish sauce, lemon grass, and ginger can get you a much better flavor.


For heat some sambal oelek is a pretty (this is a nice 3 pack of thai seasonings that has fish sauce and the chili paste) and maybe some ground thai chili.


Here is a recipe you can use as a starting point, I'd recommend frying the paste a minute or two then add coconut milk and letting that simmer a bit before getting into the rest of it. I personally wouldn't add peanut butter, though I make sure to cook with actual peanuts. If you have problems finding the tamarind paste, you'll be fine, though it is a good one to have.

Trust me. Buy this: https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS/ref=sr_1_1_a_it?ie=UTF8&qid=1487172075&sr=8-1&keywords=kitchens+of+india+butter+chicken

1. Add oil to a pan (1 or 1.5 tbps)
   
2. Add chopped onions, garlic, and a bit of ginger
   
3. Reduce onions until transulucent
   
4. Add tomatoes and allow to cook
   
5. Add a packet of this Kitchens of India paste and mix well
   
6. Add chicken and 1/2 cup of water and allow the chicken to cook on low heat
   
7. Add more water (you can use cream or milk) until the gravy is as thin as you like
   
   Trust me... I've been trying to make curries at home for the last 10 years. I've tried many recipes, from scratch fresh ground spices, to boxed spices, and even other pastes. This brand has become a staple for me now. I can whip up a dish in 30 minutes and it's better than a lot of restaurants around me. My favorite paste they sell is the chicken curry, tastes like an authentic dhaba style curry you can get in India.
   
   ps) I have fond memories of helping my dad make "chicken" (usually this meant desi style curry) growing up and it wasn't until I became older that I appriciated how much I enjoyed that.

>it was uncomfortable, but it was also exhilarating. There was a little adrenaline boost. I felt high, and my consciousness was affected in a weird yet exciting way.

welcome to the club, friend.

a couple recommendations based on personal experience.

Ghost pepper: 1 of them INSTANTLY can be recommended. ADOBOLOCO HAMAJANG is INSANELY delicious. if there is a cost plus world market near you, they probably have it. if you are lucky, they are in the clearance section. manageable heat. EXCELLENT flavor. its more of a pepper water than your traditional hot sauce but w/e.

habanero: secret aardvark habanero hot sauce is by far my favorite habanero sauce. i would avoid "DA BOMB" like the plague. literally no flavor at all, and it just feels like you are stabbing your tongue with a hot knife.

Trinidad scorpion: personally, i cheated with this one. i am PROBABLY the only person out there with an actual BOTTLE of the Buffalo Wild Wings "Scorpion Rum" hot sauce. scorpion peppers mixed with meyers dark rum makes for a SERIOUSLY delicious sauce. shame it as a limited time only deal...

i actually havent had a sauce with carolina reapers in it, so i cant recommend anything. but if you stay here long enough, you wont just try one or 2 of them, you will probably find a GOOD one.

Friday night and need to use up some leftover stuff, so I fried it! Since there were just 4 of us, we didn't need too much (especially fried food), and only made two dishes.

First, tofu fries. Couldn't be simpler: cut up some firm tofu into sticks (or cubes, if you prefer), and dredge in plain corn starch. Fry for 5-6 minutes at 375F. I have a fry-daddy, but you could easily do this in a pan too. They come out hot, crispy, and light. Great on their own or with just about any dip you like. (My wife enjoyed them "buffalo style" with blue cheese and Frank's Red Hot.

Second, pork wontons. Buy some wonton wrappers- a pack of 50 is like $2. For the stuffing I used 12oz ground pork, mixed with about 3 chopped scallions and 1 inch nub of ginger, ground. That's it! Stuff each wonton with about 1 to 1 1/2 tsp filling, seal with beaten egg, and wrap as shown. Fry for 1-2 min at 375. Again, any sauce you like (i prefer Mae Ploy! ).

Happy Frying!

I have a stupid simple but really popular soup: 1 part winter squash puree, 2 parts coconut milk with 1-2 T Mae Ploy red curry paste per cup of orange veg puree soup. I like Chaokoh coconut milk, because I can get a return of the oil split when I fry the paste, which is visually pleasing. If I am making enough quantity, I like to use a variety of orange veg/squash, freshly roasted, because that yields the most complex and interesting flavor. With light curry seasoning, it is a real hit for funeral meals or meals for shut ins.

That said, I am interested in tips for cleanly splitting winter squashes for roasting to make the puree. The things are roll-y and tough, no matter how sharp my blacksmith grandson makes my cleaver! My father, God rest his soul, made a starting cut in a vise with a circular saw and I do the same thing if I am quantity cooking them, but there has to be a better kitchen safe answer if I am just feeding a few folks. Helpful thoughts?

Pro-tip from someone who spent a few years living in Austin TX: soy-rizo + eggs + el yucateco. Maybe throw in a corn tortilla if you don't care so much about the x-axis.

Super easy. Super healthy. Super delicious. You're welcome.

My favorite Thai dish to order is red Thai curry w/o rice BUT! You'll need to ask the restaurant to make it without sugar. Most restaurants are perfectly willing to do this for you, and my local restaurant has come to know that it's my regular order.

Alternatively, I'd highly recommend this super easy (once you own red Thai curry paste) recipe that I make every week. It feeds us for three days or more straight and gets to the heart of my Asian food cravings without fail.

I also have a pretty easy recipe for Indian butter chicken which, just, yum.

I'm not familiar with that brand, but it looks like the right thing. The most basic one that my wife's family uses is Squid brand. I also like Red Boat, but it's more expensive. Megachef is very good also and less expensive. I've also recently discovered a brand called Hai Ngu which looks and tastes like an identical clone of Red Boat, but less expensive.

When buying fish sauce, the marks of quality are:

• First Press
  
• Made in Phu Quoc Island in Vietnam
  
• Ingredients should contain anchovy and salt, nothing else. Many of the cheaper ones, like Squid brand, include some added sugar, but absolutely nothing else should be added.
  
• 40°N or 60°N indicates the natural sweetness of the sauce, and the higher the more expensive.
  

Fun fact: The macros can be improved a bit by substituting a little bit of honey for the brown sugar, and Huy Fong chili garlic sauce for the Frank's stuff (which I think has added sugar, no?). That's how I usually make it, and I've never felt like it lacked sweetness.

I've also made basically this same recipe without coconut milk, slaw, or lentils, and it's still awesome. Try adding thinly sliced jalapeños and grated carrots sometime. It's excellent.

If I have room for carbs, my favorite way to eat it is over long grain white rice (skipping any non-vegetable carbs in the recipe, obviously). Without room for carbs, try serving it over cauliflower rice. Green Giant sells frozen riced cauliflower now to save you the trouble of ricing it yourself. It's pretty good.

I don't like any curry made with coconut milk or whatnot... but I absolutely ADORE Japanese curry. It's more like a spicy ginger/garlic stew. We buy these at our local Asian mart. Cook up some meat, add your choice of veggies (I like onions, carrots, and peppers, sometimes some mushrooms or broccoli depending on the day), cook that until it's all tender, then drop in the curry roux and let it melt through. It's warm and delicious. We serve it over some steamed rice and call it good. My absolute favourite meal in the world!

Its kind of cheating but the best butter chicken I've been able to make comes from a packet. Using [this] (https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS?th=1) with some boneless thighs is fantastic and super easy.

As for rice I just throw jasmine rice in my rice cooker. While neither the curry or rice are authentic they taste good.

Agreed.

Fellow instant-noodle lover here. If you find your local Asian market - the legit one that Asian immigrants go to - you can find a ton of stuff to kick up your ramen. Cheap veg, we're talking 3 lb bags of baby bok choy for $2, fitty-cent green onion, and hella cheap ground pork, something like $2/lb. Also, delicious tinned fish (under $2).

But the best shit is the sauce aisle.

Good ramen comes with several packets: freeze dried veg, powder seasoning, and the grease packet. The ten cent stuff only comes with the powder. To make up for the grease packet, you can get either sesame oil or chili oil. You can get a tub of curry paste for under $3 and make curry noodles; one tub should yield 30-40 servings. Or Korean gojuchang.

This is my favorite and it's around $4 a jar in the market.

You can also save up any fat left from cooking, like bacon drippings or chicken fat, freeze it, and use it to silk up your ramen.

It makes a ten cent bag into at least a $2.50 bag.

>Bob's Red Mill Gluten bag a few times, and I think that it always turns out bland and under-seasoned.

I definitely agree with this. I've used the Chicken Style Seitan recipe and it's definitely solid.

I'll include my recipe but I wanted to see what other people used since Seitan isn't really posted a whole lot on this sub.


I actually, this might sound sort of blasphemous, go with a bit more liquid when I steam it.


But I use 2 to 2.25 cups of Vital Wheat Gluten, .5 cup of Nutritional Yeast, 1 cup of Veggie Stock, 1 cup of Mojo Marinade, a splash of liquid smoke, and a tbsp of olive oil. For the spices, sorry this is going to have no measurements, Garlic Powder, Onion Powder, Adobo Seasoning (lightly), Tony Chachere's Cajun Seasoning (lightly), Chili Powder, Smoked Paprika, and whatever spice I feel like throwing in.


Knead that like crazy. When it's ready for steaming, wrap it in two sheets of tinfoil. Tootsie-roll tie it. And then steam it for 45min to an hour. Why longer than the ThatWasVegan recipe? It's because it's in one mass rather than chunks so it takes longer to cook all the way through. Honestly I sometimes just do a test and if it's a bit too...wet in the middle, I just throw it back on to steam for another 15 min.

I found this to create a more tender seitan which is perfect for sandwiches and it has a very smokey flavor that couples well with a very light spread (maybe some sort of flavored ranch spread, I use Halal Guys' White Sauce with some hot sauce mixed in to create a spicy tatziki sauce). Before I serve it, I pan fry it OR I dice it up and when it's crispy and little, it seriously is about 85% similar to bacon.

If you've got an Asian grocery store near you they will most likely carry hondashi, http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-5-28/dp/B0002YB40O and may have what you need to make dashi, kombu, http://en.wikipedia.org/wiki/Kombu, and katsuobushi, http://en.wikipedia.org/wiki/Katsuobushi (it will come pre-shredded in a bag). Dashi is one of the easiest stocks to make, only takes about 30 minutes or so, http://japanesefood.about.com/od/soup/r/konbukatsudashi.htm

The Japanese do have teir own version of curry and it is delicious. I think they got it from the British so it's a re-interpretation of a re-interpretation. It's one of the most popular foods in Japan. It's usually made with pork, but if you're going to make it with katsu, make it vegetarian. You can buy a box of curry roux at most Asian grocery stores, http://www.amazon.com/Golden-Curry-Sauce-8-4oz-pack/dp/B0011UGYLM to use. Basically, take a pot, add a bit of oil (for Asian food I like peanut), cook some white onions in the oil, I also add some sliced garlic which is not traditional, add some potato and carrots (you may want to cook them half way first), add water, simmer for about 20 minutes, add the curry roux, stir it in the simmering water and it will break down, and then continue for 5 minutes or so. The curry roux will have instructions on the back of the box, it's super easy. This is the basic version but there are all sorts of variation, some put in grated apple or even coffee in it! It's my favorite thing to eat with katsu.

OK, here ya go. (note this might suck, I just made this up in my head)

Acorn squash with African style nut soup and ground venison

Buy enough medium sized acorn squash so each person has one. Carefully cut off the top (save!) and scoop out the seeds. Cut a tiny bit of the base so the squash stands up but be careful not to slice into the open part!! put the top back on, arrange on a sheet pan and roast for about 45 min.

In a stock pot warm some good chicken stock. Add some natural peanut butter and equal amounts tahini paste. Stir until blended. Add a spoonful of sambal oelek to taste.

In a pan, fry ground venison up then drain off any extra fat. Add some chopped pistachios and a little fresh flat leaf parsley.

To serve put each squash in a shallow bowl, fill with soup then top with a spoonful of the meat. Put the top of the squash back on and serve. Tell people to scoop some of the squash off the insides of the bowl with each bite being careful not to punch through the bottom.

My husband and I have the same problem, and our go-to lazy meal is Butter Chicken. Our local Kroger sells a pre-made curry paste that we love (Kitchens of India, Butter Chicken Curry), and we eat that like most families eat spaghetti. Dice up some chicken, add whatever veggies you like, and make some rice and/or naan on the side. We also add a bit of ghost pepper because we like it really spicy, but our weak friends think it's very flavorful without no additional spices (except salt/pepper while the chicken is browning).

I also really enjoy fish as an easy, relatively healthy meal. Tilapia filets take no time to thaw in tepid water, so I just keep some in the freezer for easy, spur-of-the-moment dinners if I can't think of anything else. I season the fish with salt & pepper and either blackening spice or harissa seasoning (our local spice market sells a pre-made blend of dried spices that is my favorite thing ever). I usually nuke some frozen vegetables and make either rice or couscous on the side and add the same spices to the sides that I put on the fish. I usually make an extra meal to re-heat (in my HOME microwave) for lunch the next day.

My two favorites are, chicken thighs/breasts + cream of mushroom soup + packet of onion dip mix. Eat it over rice ( it makes a fantastic gravy ) with veggies as a side.

Chicken breasts/de boned chicken thighs + 1 can coconut milk + good drizzle of honey, + 3-4 big spoonfuls of peanut butter + 1-2 cubes of curry powder ( i like this brand, green or gold work nicely ) + a few tbsp of thai red or green curry paste ( i usually use green ). Usually had 1-2 yellow/orange peppers as well. Such a good an easy curry to make.

My wife and I are Thai curry fiends. I will give what tips I can, and a simple recipe.

1. You mentioned "jar" curry paste. Most of the traditional pastes come in bags, and are in containers. Psychodelta mentions May Ploy coconut milk, which coincidentally, makes our favorite brand of paste. You can find it in any Asian market, and it will look like this. (all their flavors are great)
   
   
2. Coconut milk. Any brand is fine by me, but there are 3 types. "Regular", "Premium" and "Coconut Cream". All are basically the same thing, with varying amounts of coconut cream/fat added to water. You're looking for that rich mouth feel of a restaurant curry, as opposed to a more traditional "thin soup", so you want the premium here. It's about twice the price, but it makes a world of difference. (the coconut cream is too thick, and usually used for dessert applications).
   
3. Those combined with the meat of your choice will give you the base of your dish. Now to contemplate addons:
   
   

• A slight sprinkle of brown sugar will increase your sweetness, and richen your color
  
• Onion
  
• Bamboo shoots (again, purchased at Asian grocery. Adds a nice crunch and texture
  
• Spices. Garlic, cayenne, or minced thai peppers (Serrano peppers are pretty close here)
  
• Baby peas. not too many, but a small handful. Again, texture/color.
  
  BONUS STAGE
  
  We made this for years, but there was still a Thai restaurant that added another flavor we just couldn't nail down. As it turns out, it was strips of kaffir lime leaves. If you are a Thai curry fanatic, this is the piece that really brings it all together. The bad news is, they are usually pretty difficult to come by, so we decided to just pick up a tree and plant it for year-around access. (we live in Texas, so we don't have to keep it indoors).

You can make a good emulsion with tahini, but you do need more than a couple Tbsp. Per 28 oz chickpeas (1 lg can, 2 sm cans) I start with blending 1/2 C tahini, 1/4 C lemon juice and add water till its almost frothy and has the consistency of thin pancake batter. Then 2 cloves, a generous pinch salt, and drained chickpeas. Then just water to achieve consistency. Its a hassle to clean the blender, so consider a higher power immersion blender.

That's it: a good solid plain hummus bi tahini. Then for variety, you can add garnishes like sambal oolek (red pepper paste), better quality zaatar (wild thyme/sumac/sesame mix), smoked paprika, chopped pitted kalamata olives....

SO EASY:

Curry paste

• You can buy this on Amazon
  
• https://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/ref=sr_1_1_a_it?ie=UTF8&qid=1478982408&sr=8-1&keywords=thai+curry+paste
  
• Note that all but the Yellow curry paste from Mae Ploy contain shrimp paste, so keep that in mind.
  
  
  Coconut Cream
  
• Buy something like this at the store; prices are absurd on Amazon, so you'll want to shop local. You can usually find something for $1-$2 per can:
  
• https://s-media-cache-ak0.pinimg.com/236x/bc/60/0b/bc600b27f226d6e9371824f790ceea2e.jpg
  
• You want coconut cream/milk in a CAN. Not watery, watered down 'coconut milk' packaged in a box for drinking, this won't work. The can will be filled with a little bit of coconut water and the rest will be a solid cream that melts when you cook it.
  
  
  Instructions
  
  All you have to do is put a little oil in a saucepan and turn the heat to medium. Put 1-2 tablespoon of the curry paste in the oil and let it simmer for a bit, making sure that you play around with it and ensure that it's getting heated thoroughly. After 5 or so minutes of this (the curry paste begins to get ever so slightly golden brown), lower the heat to a simmer and dump the jar of coconut cream into the saucepan. As the cream melts, stir the mixture well. Let simmer for 5 - 10 more minutes.
  
  
  Done
  
  
  You now have curry that tastes exactly like it does in a restaurant (most restaurants actually use curry pastes.)
  
  Combine with your protein of choice, some veggies, pour over rice, whatever you want.

Depends on what you consider spicy tbqh. There are many delicious sauces that are just way too hot for most people.

If you want to stick with the same general heat level as tobasco, Tapatio and Cholula are super mainstream and available everywhere.

If you want a bump up from that (a few times hotter), I can't recommend Secret Aardvark enough

My personal favorite all around sauce (Jolokia 10) is also what I consider a fairly mild sauce (about twice as hot as Aardvark), [is also my favorite sauce] (https://www.amazon.com/Jolokia-10-Hot-Sauce-ounce/dp/B0070XVW3E)

It's a puree style sauces instead of a vinegar/liquid sauce, so you get some chunk, some bite..but it's not an extract sauce like you get with some of the sauces starting at this level. Extract is a cheap way of giving more heat at the expense of taste (you get a metallic, carbon taste from the stuff)

I'd simply avoid all processed junk whenever possible while staying away from restaurant foods except for those special occasions. Most likely that should get about three-quarters of the game covered according to this chart below:

https://healthyforgood.heart.org/eat-smart/infographics/75-of-americans-want-less-sodium-in-processed-and-restaurant-foods

For the meals that were prepared on my own, no added salt whatsoever since the flavor would come from salt-free canned tomatoes and powdered white onion. Maybe I would sprinkle just a little bit of kelp granules on top whenever I felt like adding a little bit of taste.

Stuff like chili garlic sauce and canned soups do contain some salt, I would add water to dilute them as my condiments while mixing everything beans and rice:

https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO
https://www.amazon.com/Amys-Light-Sodium-Organic-Soups/dp/B000G1EO6E

Well below my 1,500mg/day target and I don't really think much about my sodium intake as long as I'm cooking everything myself.

BTW, there are quite a few substitutes out there and three of them could be found online.

Kirkland Signature Organic No-Salt Seasoning:
https://www.amazon.com/Kirkland-Signature/b/?node=2594873011
https://www.drmcdougall.com/misc/2011nl/sep/recipes.htm
https://www.drmcdougall.com/misc/2015nl/may/recipes.htm

Mrs Dash Salt Free Seasoning Blend:
https://www.amazon.com/Mrs-Dash/b/?node=3036130011
https://www.drmcdougall.com/pdf/Advanced_Study_Weekend_Fast_Food_Handout_3-13.pdf#page=4
https://www.drmcdougall.com/health/education/free-mcdougall-program/canned-packaged-foods/low-fat-foods/seasoning-mixes/

Benson's Table Tasty:
https://www.amazon.com/Bensons-Gourmet-Seasonings/b/?node=9462565011
https://www.drmcdougall.com/pdf/Advanced_Study_Weekend_Recipes_2-11.pdf#page=5

Jeff Novick made this chart a few years ago, that should tell us where do we stand:

https://www.facebook.com/JeffNovickRD/posts/10154529852650125

Is Your SOS Free Diet Really SOS Free? Identifying Hidden Sources of Salt/Sodium, Oil/Fat & Sugars/Sweeteners
https://www.facebook.com/notes/jeff-novick-ms-rd/is-your-sos-free-diet-really-sos-free-identifying-hidden-sources-of-saltsodium-o/10151586400521819

Higher sodium, lower blood pressure. You read that right.
https://www.drmcdougall.com/forums/viewtopic.php?f=1&t=55427

Yet another salt and blood pressure study
https://www.drmcdougall.com/forums/viewtopic.php?f=22&t=55345

UPDATED!! Time to end the war on Salt?
https://www.drmcdougall.com/forums/viewtopic.php?f=22&t=23557

Jeff Novick also explained the science as linked above and it's great to get a much better understanding.

Not the exact same thing, but an approxamation (or a generic Japanese-style curry) is fairly easy to do.

Just get yourself one of these.

Make a sofrito with garlic, onions, celery, carrots. Make sure you caramelize the veg. Add meat of choice, brown. Add water (or better yet some stock), and the curry roux. Stir to dissolve, and cook for 30 minutes. Add a couple teaspoons of soy sauce at the end, and you're golden.

The topping is easy too. Get a pork chop (or any other flat piece of meat). Season, coat with flour, dip in egg, coat with panko or breadcrumbs. Deep fry, and serve with the curry.

Edit : Looking around on some Japanese websites, it seems Cocoichi has this trick of adding a bit of peanut butter (like a couple of teaspoons per serving) to give the roux an added depth.

I've not had this personally, but looks like coconut aminos are a great paleo-friendly seasoning for jerky. Here's a recipe.

I used to use Bragg's liquid aminos when I made jerky, and it tasted great, but Bragg's is soy based.

First column:
Chicken Piccata http://damndelicious.net/2016/02/26/easy-lemon-chicken-piccata/print/ - Trader Joe's brown rice and quinoa pasta, and Trader Joe's All Purpose gluten free flour

Cheese Plate - Glutino Crackers

Pad Thai - Gluten Free fish sauce https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B00B617XK2 Recipe: http://rasamalaysia.com/pad-thai/print (sub tamarind for the vinegar and chicken for the shrimp)

Cobb Salad with Homemade Ranch (http://thepioneerwoman.com/cooking/homemade-ranch-dressing/)

Second Column:
Shrimp Fried Rice with Kikkoman Gluten Free Soy Sauce

Tom Kha Soup (super easy week night soup!) https://www.amazon.com/gp/product/B000EONW4I/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Vietnamese Spring Rolls (Cha Gio) http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/2/

Turkey Meatloaf - sub gluten free panko https://www.amazon.com/Aleias-Gluten-Panko-Crumbs-Original/dp/B008PA9TUE
http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe.html

Japanese curry is INCREDIBLY easy to make. You really can’t mess it up. You can buy brands like Golden Curry at most major retailers. Just a fair warning the spice levels are very mild across the board on most Japanese curry so if you like spicy food be prepared to add your own spices. All you are doing though is chopping some veggies and meat if you like and throwing it in a pot, done and done. Delicious meal that you can pack into the fridge and have for a couple nights :)

I think a lot of people are equating the crystal salt-like additive MSG (e.g. Ajinomoto) with naturally occurring glutamates. Maybe this person, for whatever reason, does not want to eat MSG additives but is fine with eating naturally occurring glutamates, such as those found in seaweed, tomatoes, anchovies, etc.

Also, to H20, there are fish sauces that have naturally occurring glutamates and no MSG additives.
Examples of fish sauces with no added MSG (emphasis on the "added"):

https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B00B617XK2

https://www.walmart.com/ip/Tiparos-Fish-Sauce-23-oz/16004704


To be clear, I agree that MSG tastes fucking AMAZING. But I also respect the decisions of people who don't eat MSG additives.

Instead of using BBQ sauce, try getting a big bottle of sweet chili sauce and making sweet chili ribs! The sauce you'll need is orange like duck sauce, but with flakes of chili in it. Mae Ploy is my favorite brand. Use it just like American BBQ sauce and let it develop a nice glaze.

One very easy way to make stir fry better is to add Lao Gan Ma brand sauce to it. You can find it in many asian grocers and online, of course. Ask any Chinese you know and they'll tell you the sauce is very popular in China and used often by people who want to "cheat". It's really good, though.

https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

EDIT: They have 4 different types, they're all good.

That post from 2 greek girls isnt it? Didn't post but I did the same haha :D bimbimbap + pickled cucumbers + eggplant banchan + soya eggs. So good! Im glad I bought Gochujang a while back.

Bimbimbap

Spicy Cucumbers

Eggplant Banchan

Braised Soya Eggs

This is in my crockpot right now and I'm eating it over either broccoli or green beans with a half cup of rice. The sauce combines well with everything.

Here's a good spicy rub:
http://allrecipes.com/recipe/14537/spicy-chicken-breasts/

This is delicious and I only account for about a tablespoon of the marinade in my cals since there's always tons leftover:
http://allrecipes.com/recipe/30522/unbelievable-chicken/

For green beans, try sautéing with garlic and some Sambal chili paste. So good.

I've also seen some recipes where you use a 35 cal laughing cow wedge to make a cheese sauce for broccoli.

https://smile.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounces/dp/B000V17MLS/ref=sr_1_3_a_it?ie=UTF8&qid=1540237328&sr=8-3&keywords=butter%2Bchicken&th=1

I like keeping this on hand for a super easy weeknight dinner plus lunches. I'll add chicken thighs, chick peas, onions, and spinach and season to taste.

Another one I like is this chicken and biscuits by tasty https://tasty.co/recipe/chicken-biscuits-bake. Delicious during the winter but not the healthiest meal. I just bake the biscuits while making it instead of they're way.

I'll keep a bag of frozen stir fry veggies and chicken thighs for chicken stir fry and rice or this stewed chicken https://www.allrecipes.com/recipe/83421/trinidad-stewed-chicken/. Drumsticks are great in this recipe too and are cheaper too. Adding a carribean hot sauce/spices to this one helps a ton too over just red pepper flakes.

Always good. If you like this type of meal, I recommend trying Japanese’s curry. It’s fucking delicious and you can make it at home easy. S&B Golden Curry Sauce Mix, Hot, 8.4-Ounce https://www.amazon.com/dp/B0011UGYLM/ref=cm_sw_r_cp_api_2MG7BbWNPWSRK

• Heartbreaking Dawn 1498 excellent flavor and unique. + heat :-)
  
• Dirty Dicks great flavor
  
• Marie Sharp simple, bright flavor with decent heat and goes with a lot of different types of food

AGREED! This stuff is addicting and heavenly. Here is the original

I am thankful I can buy it locally for cheap, (forget if it's $1.79 or $2.79), and happen to be picking up 3 more jars today. It is seriously great on everything - today I'm adding it to cauliflower rice along with some chopped green onion. I've put it on chicken, pork, beef....freaking awesome. It's got a nice kick, but not super spicy so I tend to use a lot on whatever I'm making.

edit: There were only 4 left, so I got them all. They were $2.49 each :)

Mentioned elsewhere but it is Lao Gan Ma. Lee Kum Kee is best for just about all the rest of the stuff I get like that though (hoisin, oyster, dark soy, etc), they may have an equivalent sauce. I know they have a chili garlic sauce, chili bean sauce and chili oil, but I don't know what the OP's sauces taste like for comparison.

I looooove Lee Kum Kee brand.

I like to use the curry box mixes with some chicken thighs, carrots, potatoes, and tons of onions.

I'm also a pretty big fan of chicken and broccoli casseroles. Both are pretty easy to make.

I see you mentioned curries in another post but they. are. SO. EASY. Seriously, I dunno what access you have to ethnic stores but this red curry paste I can find in almost any store but if I'm near an asian store I pick up this Maesi brand. My recipe is 1) Saute any vegetables and/or meat you have. Onions, carrots, zucchini, red pepper, whatever. 2) Throw in some of the curry paste and cook it for 1-2 minutes. 3) Dump in coconut milk. Seriously that's it. Maybe a pinch of sugar/fish sauce/cayenne/ginger if I feel like it. It's my go to when I need something quick and to use up any left over produce.

​

Also what about turkey? Burgers or stuffed bell peppers with turkey meat are great, or just do a half-and-half turkey meat with something like lentils for a bolognese pasta sauce.

i gave up on raw peppers for the same reason. i went to used a hot sauce that was really hot. Spreads heat out very evenly for me. 2nd the massaging the meat while marinading. i use a very tight snapped tuperware container and give it a few good shakes or stir it with a plastic spoon about half way through and i've never had the 1 hot, 1 not issue

Flavor is awesome. I use 1.5 tbs (i usually an extra bloop after the first 1tbs for good luck and sinuses)

http://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2

Learn how to make aoli. There's the "mayo with other stuff mixed in" aoli, and there's "made from scratch with garlic salt acid and oil" which is a whole other beast. They're both great ways of saucing up bland foods, but they won't drip off.

Herbed butter.

If your dad likes chinese food, experiment with silken tofu (or boiled soft tofu, which gets it to almost the same consistency) with chili oils (e.g. the disappointed grandma oil, but of course possibly without the crunchy bits. That stuff goes on oatmeal etc. for people who like it, too.

Chinese cuisine also has conjee, which is a rice gruel (look it up for variations, you make it with a 1:6 ratio of water to rice, and simmer until all the rice blooms and is very diffuse), but made with again perhaps small broken up bits of tofu, ginger and garlic (which you would probably need to mash before cooking to make it swallowable) and again with the spicy sauce.

Probably key to any endeavor is to find ways to make individual flavors hit at different times. So instead of blending masses of things together, try to make it so you have a bit of an herb like finely chopped green onion on something, or finely chopped cilantro. These garnishes will go a long way to making the food enjoyable.

Oh, and thin creamy curry sauces, maybe a paneer tiki masala, but with the paneer broken up into very fine pieces. Just make sure to reduce the salt in the sauce from any recipe you find since a recipe will be seasoned to be served with rice or bread.

Not the healthiest, but I really like to make "butter chicken" with this spice packet. It calls for a lot of butter, but doensn't really need that much. I add cream to it at the end, but that's all depending on your tastes (I'm a wimp for spicy foods, and the cream cuts it). It's good with rice and cauliflower, all mixed together, and super easy to make.

Hi mate.

I really like the normal or brown top sriracha.

I did recently but this and it has a decent kick to it. Lovely flavour too and it is versatile https://www.amazon.co.uk/gp/aw/d/B013HB0CC4?psc=1&ref=ppx_pop_mob_b_asin_title

You get a good size tub.

Wow it's going to be tough to have a less spicy one without a significant decrease in spiciness but secret aardvark tastes so fucking good and is definitely less hot than those.

Whoever downvoted this had better tried this sauce before bc it's fucking amazing.

Butter chicken!
I don't make it from scratch but I use this packet of seasoning:
https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS
I also add about a cup of red lentils and add extra water for additional protein and fiber. You can skip the butter and cream if you want... or maybe just add a splash of half and half... I leave out the butter and don't even notice. Sometimes when cauliflower is in season i'll use that instead of chicken. I love this stuff!

Sandwiches... thinly sliced or pounded down with a mallet and cooked in a skillet. Add a favorite bread, lettuce, tomatoes, cheese, etc. I hit up the salad bar at the store for toppings sometimes too.

You can make your own kimchi. I know that typically requires quite a bit of advance planning, but there are, for example, quick kimchi recipes, and while they feature one major exotic ingredient -- Korean chile pepper flakes, better known as gochugaru -- you can order the stuff off Amazon. And if you don't want to make your own kimchi, substitute the kimchi juice for gochujang, which can also be purchased from Amazon, or, just as likely, you can find gochujang in a lot of grocery stores now (at least where I live, I haven't canvassed the country).

I cook everything from French food to American to African stuff. You'd be amazed what you can substitute, and how you rarely have to go to specialty stores for what you need. I have the benefit of an East Asian supermarket near me, but to be honest, nearly everything I've found there, I have later found in other grocery stores. The only exceptions have been the truly, truly obscure stuff (ever had a recipe call for a jar of tiny, pickled shrimp?), and I typically don't make those recipes again.

I do understand the frustration -- despite how much I love to cook, I hate shopping -- but there are always options, and usually they aren't very difficult ones.

Red Rooster if you want some delicious Cajun vinegary hot sauce which goes amazing on pizza too

Sambal Oelek if you feelin for some Asian inspired hot sauce

I'm on an El Yucateco kick right now. Their Mayan style habanero is straight forward and tasty stuff. However, the one I crave most often is the Tabasco Garlic sauce. I go through about 5 bottles of it a month just as a general food additive, lol. It's not all that hot, but I love the flavor of it. Fortunately I can get it for $0.99 a bottle right now at a local place. I have been making Valentina hot sauce gravy with sausage about once a month for biscuits and gravy. It's not healthy in any way, but it's a treat.

Pepper jelly is amazing on crackers with cream cheese. It sounds crazy, I know, but everyone I’ve introduced to it has been surprised at how good it is. It’s usually not made with particularly spicy peppers, btw. It’s about as hot as mae ploy sweet chili sauce.

Hands down, Aardvark sauce

It's habanero sauce. Deliciously hot with a unique amazing flavor that goes great on everything. Plus it reminds me of home.

Love that stuff, the chipotle flavor :)

dirty dicks and aardvark are great too!

https://www.amazon.com/gp/product/B00PZ6B080/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00AIR3Q38/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

This isn't the best curry I've ever eaten, but it is BY FAR the best one I've ever made:

Cauliflower, Cashew, Pea, and Coconut Curry

INGREDIENTS

• 1 (1-inch) piece fresh ginger, peeled and chopped
  
  
• 4 garlic cloves, chopped
  
  
• 1 green chile, roughly chopped (seeded if you prefer less heat) [NOTE: I often replace this with a tablespoon or so of Huy Fong's chile garlic sauce]
  
  
• Kosher salt
  
  
• 4 Tbsp canola oil
  
  
• 2 large onions, finely chopped
  
  
• 1 Tbsp tomato paste
  
  
• 1 1/2 tsp ground coriander
  
  
• 1 1/4 tsp ground cumin
  
  
• 1/2 tsp chile powder
  
  
• 1 large head cauliflower, broken into bite-size florets
  
  
• 1 14 oz. can unsweetened coconut milk
  
  
• 4 oz. unsalted cashews (about 3/4 C)
  
  
• 1/2 C frozen peas
  
  
• 1/2 tsp garam masala
  
  
• 1 small bunch cilantro, leaves chopped, for serving
  
  
• 1 lemon wedge, for serving
  
  
• cooked basmati rice, for serving
  
  PREPARATION
  
  
• Step 1 - Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.
  
  
• Step 2 - In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
  
  
• Step 3 - Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
  
  
• Step 4 - Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool. [Note: Instead of frying the cashews, I always just roast them in the oven at 400º for ~10 minutes]
  
  
• Step 5 - Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
  
  
• Step 6 - Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
  
  OTHER NOTES
  
  
• I would strongly recommend doubling all the spices. I copied the amounts as written in the recipe, but I always double the spices when I make it.
  
  
• Every time I make this, the first thing I do is cut up the cauliflower, toss it with some olive oil, salt, pepper, and curry powder and roast it in the oven at 400º while I prep the rest of the ingredients.

There is nothing wrong with using a good pre made curry paste. Maesri is a good brand with authentic Thai ingredients. You can buy it on Amazon if you can't find it locally. Beware, it is pretty hot.
https://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1495500050&sr=1-6&keywords=curry+paste

If you want a formal recipe you can check out these guys.

Otherwise I'd recommend buying some thai curry paste, or Japanese curry blocks. You basically just add milk + tomato (or broth or water) and boom, you've got a sauce to simmer your veg in. This japanse stuff is at my grocer, and the thai stuff I get from amazon.

Also, you can save money if you use dried beans rather than the canned ones. You just gotta remember to throw them into water in the morning. Same thing with split peas, they cook super fast if you soak them in the morning.

i think you would like secret aardvark habanero or the yellowbird habanero

i def love the hot ones sauce (and their youtube series), bit pricey but worth it

also check out adoboloco, you can get a pack of 3 with free shipping for $30 until november 4th.

I'm a white dude and that's how I grew up eating rice. I don't anymore because I don't have as much taste for salt as I did as a kid but that's how my dad makes it still.

If you like Chicken and rice this is a really good thai sauce that goes well with chicken

I'm surprised on the lack of comments on this post. Your meal prep is pretty unique and is something I wish I was brave enough to attempt. I always use the same [golden curry] (https://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp/B0011ULFVG) brand, I cook extra extra servings and eat it for the entire week.
But to see you're brave enough to package the wet and dry ingredients in the same container, something I've been afraid to do, makes me believe the feat is actually possible. Did you have any obstacles or struggles during the meal prep process? Thanks OP.

In case you'd like a slightly simpler preparation, I've found that I can make a very good butter chicken with this paste, a can of tomato sauce, some half and half and a little bit of sugar. It's cheap and it turns out great!

> It would require someone to have ketchup and sriracha sauce and I just don't ever see that happening.

Why not?

I don't use Sriracha I use Sembal Oelek, very close. Sriracha has experienced a surge in popularity lately though. Marketing.

Funny thing, I have this on my desk in front of me, and I'm sure it was less than five bucks. Amazon wants sixty bucks for it???

Edit: Just went to T&T, you can buy Sriracha ketchup there.

shred that same pork, put it on a cookie sheet in a 400 degree oven for about 20 minutes to crisp up, slap it on some warm corn tortillas and top with home made pico de gallo, and you have awesome carnitas. i make them like this all the time. you can also marinade the pork in Mojo Criollo for 24 hours prior to cooking.

http://www.amazon.com/Goya-Criollo-Marinade-24-Ounce-Bottle/dp/B00032CV8O

You gotta try Dave's Insanity Sauce if you like heat.

I like mixing this

And this

The combination is the best combination of heat and flavor. A few drops of each into a soup or onto some chicken and you will be sweating, crying, runny nose, all the good reasons people like spicy food. (Other people like those feelings too, right?)

Wikipedia suggests that Italians use an oil made from olive oil and Calabrian chilis:

https://en.wikipedia.org/wiki/Chili_oil#Italy

...I don't know exactly what sort of hot oil's expected for the Roberta's "bee sting pizza" you showed, but if I had to hazard a guess it would be that.

Honestly, I suspect that any sort of chili oil made from any chilis in any oil will work, if the intent is just to add a little heat (in addition to the hot soppresata.)

You can make your own chili oil by heating up some vegetable oil and then pouring it over dried chili flakes. I've been known to heat up cheap olive oil (a highly-processed one is best for this, not extra-virgin) and pour it over "pizza pepper" flakes to make it. (You have to use a sufficient quantity of chili flakes to keep the oil from incinerating them. Note that it may come out shockingly spicy -- after it cools down you can mix a little of the chili oil with plain oil to dilute it.) It's a common homemade Chinese condiment, so a Google search on "chili oil" will turn up many recipes and tutorial videos, some plain, and some with extra ingredients.

Here's a (rather different) store-bought Chinese hot oil topping I like on my pizzas:

http://nymag.com/strategist/article/lao-gan-ma-best-chili-sauce-review.html

https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

Stores that carry Chinese products should have it -- the brand name is "Lao Gan Ma" and the specific product is "Spicy Chili Crisp". It's relatively mild as chili oils go (I could eat it all by itself!) and it's loaded with crunchy things (such as black beans) and salt and MSG. It's a whole bunch of comfort-food flavors all at once. But it's probably not remotely like what Roberta's pizza uses.

I agree that this seems like a bad idea, and depending on your guest it could be taken as disrespectful. If you are set on doing it, definitely try to practice your meal before she arrives so you don't have a disaster on your hands!

I recommend making boxed curry. It's a good, filling winter meal and you can customize it with the protein and veggies of your choice. I usually go for Golden Curry, you can order it online or find it in the "ethnic" aisle of a regular supermarket, since you said there are no Asian markets near you. In addition to being tasty and easy to put together, it's a casual meal so it will be lower-pressure.

If you want to try a premix of spice- Golden Curry Sauce mix works great in a slow cooker.
https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM?th=1

Link just for reference, you can find it at the supermarket probably cheaper.

Also don't forget to check out /r/slowcooking for great crockpot recipes.

If you like challenges, I recommend the following:

• https://www.hotsaucedepot.com/357-mad-dog-ghost-pepper-edition-5oz/
  
  
• https://www.hotsaucedepot.com/blairs-ultra-death-5oz/
  
  
• https://www.hotsaucedepot.com/high-river-sauces-rogue-5oz/
  
  
  If you prefer sauces you can cook and eat freely, then I recommend:
  
  
• https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38/ref=pd_lpo_vtph_325_bs_img_1?_encoding=UTF8&psc=1&refRID=81S5SW7T1FDBFPW30GGH
  
  
• https://www.amazon.com/El-Yucateco-Habanero-Sauces-Items/dp/B0000GHNUE
  
  
• https://www.amazon.com/Yucatan-Sunshine-Habanero-5-Ounce-Bottles/dp/B000LLKCV0
  
  

I don't know how this will work for skinless chicken, but I have done it with a cut-up whole fryer.
Minced garlic, fresh squeezed juice from the fruit, with some grated rind nixed into [Coconut Aminos]
(https://www.amazon.com/Coconut-Secret-Organic-Raw-Aminos/dp/B003XB5LMU)

I marinate with that for several hours......the coconut aminos is a great product.

Secret Aardvark Habanero Hot Sauce. Arguably the most delicious tasting hot sauce, and served on the table at every restaurant in Portland. Perfect balance of heat and flavor. It's legit. I've had a bottle in my fridge since it hit the market. It's good on everything and quite infamous in the Northwest. It's a staple in many homes out here.

Have you tried getting pastes for the sauces? I really enjoy this one. I normally get it at Wegman's, but it looks like this is a good price from also. It tastes similar to the butter chicken I get at my favorite Indian restaurant if I add a little extra butter or cream.

I know it's not exactly Indian cooking when you use a paste, but it's a way to start an fill your cravings for a littler cheaper. You could try this on a day when you're working on your naan skills.

Kinda depends on what "cheap" means to you. For starters, Valentina (my fav grocery store brand!) makes a black label that is hotter than the yellow (should be about the same price).

Frank's Red Hot is a fairly ubiquitous sauce that is pretty tasty and a staple around our house (especially for buffalo sauce).

I don't see Tabasco on your shelf, it was my first hot sauce and will always have a place.

A bit more expensive ($8) but a dang delicious sauce is Dirty Dick's.

https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=sr_1_3?keywords=gochujang&qid=1556762298&s=gateway&sr=8-3

Amazon's got you! It's like spicy/sweet miso paste. Good for glazes and stuff too. I just got my first tub so I am tackling dishes/ideas as they come up but honestly it seems like it might turn into the next sriracha craze

145 for 2 hours, generally lazy and just throw some chupicabra seasoning in the bag.

If we're eating it right there, then simple pan fry. Otherwise we use them for salad and so I don't even bother with the frying as it'll just be chopped up.

Also, I started toying around with throwing in mae ploy curry paste in the bag, with no other ingredients. Tried it once so far, and is super easy mock-thai curry. Not quite there yet, still working on experiments but it's been great.

Just don't add a lot of juice/sauce to it when it cooks. Sauces added in SV just leach flavor out of the meat, it doesn't imbibe them into it. You make meat flavor sauce, not sauce flavored meat.

That looks like the green El Yucateco which I've never tried, but the XXXtra Hot Habanero from El Yucateco is straight up amazing for the price (< $2 at any bodega around me.)

> http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

this shit is great, I love the peanuts in it. But it still doesn't taste the same as the chili sauce I get from my local chinese greasebucket

The name of the sauce is literally sweet chili sauce. It's like ketchup. It's a type of sauce a lot of different companies make. My favorite is Mae Ploy (there's smaller and cheaper bottles on Amazon then the one in the link).

https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K

Yup, I do it often now. It's hard to combine this stuff with usual American food in a meaningful way. Here's an easy beginner's route:

Get one of these. This is a really good brand. Follow the instructions and put the ingredients you want into a pot. Then add the mix in at the end. Poor it over rice you had cooking in a rice cooker and wa-la.

It's filling, nutritious and quick. But most importantly, it solves my cravings. You can add salt, sugar, sauces and oils to modify the taste a bit. Or you can try other flavors and brands.

Sure! I usually just throw this together with whatever veg I have on hand, so measurements may not be precise. But it always turns out great.

-2-3T coconut or olive oil

-4 large or 6 small bone-in chicken thighs, skins reserved

-1 large onion, cut into petals

-1 red bell pepper, large dice

-1 garlic clove, minced

-3 red potatoes, large dice (sometimes I use squash instead, if I have it around)

-1 large head of broccoli, cut into bite-size florets

-2-3T Mae Ploy curry paste I usually use the red, which is medium heat. Yellow is milder, green is spicier.

-1 Kaffir lime leaf, if you have access to them. If not, nbd.

-1 can coconut milk

-1 c chicken stock

• 1/4c cornstarch slurry (equal parts cornstarch and water)
  
  Garnishes:
  
  -Minced basil
  
  -Toasted coconut (it’s a good idea to make extra for next time)
  
  -lime wedges
  
  -fried chicken skin, minced
  
  Method:
  
  -Heat up a large, deep skillet to medium heat, add oil.
  
  -Heat a second smaller pan for skins. Lay them in flat, turn to medium heat, and keep a close eye on them while you’re putting the curry together, turning often. Your goal is a very crisp skin. This usually takes 10-15 minutes. Once they’re done, pull them out and set on a plate lined with a paper towel.
  
  -Brown chicken thighs on both sides, in large skillet. Once browned, pull them out and set aside.
  
  -Add onions and pepper, along with a teaspoon or so of Kosher salt. Scrape bottom of pan while cooking. Once onions are translucent, add garlic, cook for 30 seconds or so.
  
  -Add chicken stock and stir, then add coconut milk. Add in curry paste, breaking it up to incorporate well. Add potatoes and/or squash and lime leaf, if using.
  
  -Return chicken thighs to pan. There should be enough liquid to just cover the thighs. If not, add more stock, or even water is fine.
  
  -Boil, then turn to simmer and cover. Set a timer for 20 minutes, check for seasoning and curry strength about halfway in.
  
  While that’s cooking
  
  Prep your garnishes, and make yourself some rice.
  
  -mince basil
  -toast coconut
  -cut limes
  -mince chicken skins
  
  When your timer goes off, pull off the lid of the curry, add no more than 1T of your cornstarch slurry and stir. Take it easy with the slurry. Too much and you’ll have a disgusting, gloppy mess. The consistency you’re looking for is nappe, or just thick enough to cover the back of a spoon.
  
  -Add in the broccoli, cover and cook for 3 more minutes. Take off the lid, and give it a stir.
  
  Put that shit over rice.
  
  -Garnish with a heavy hand.
  
  -Enjoy!

I made a srirach-ish hot sauce last year with a 50/50 split of white and cider vinegar which turned out great. Secret Aardvark uses champagne vinegar and it's one of my favorites.

I don't know much about Japanese cooking, but this is a soy free soy sauce, but does contain coconut which isn't technically a nut. https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU

Also, I really like this site for desserts and snacks. http://petiteallergytreats.com/

On amazon they occasionally have 40-50% off "Kitchen of India" seasoning. They are AWESOME!! I recommend the butter chicken curry and chicken curry seasoning. keep checking slickdeals.net for the next sale. (usually just cook boneless chicken breast cubed up and after browning the chicken add in the seasoning and water and let it simmer. DAMN good over rice) http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS/ref=sr_1_1?ie=UTF8&s=grocery&qid=1268424032&sr=8-1

I like the America's Test Kitchen gumbo recipe. You can also add a bag of frozen cut okra near the end of cooking. This freezes quite well too.

Lidia's Italian Wedding Soup. Don't actually use 7 quarts of cold water, you'll overflow the pot. Just fill with water until your pot is 3/4 full. You can always add more later if you need. You also don't need to poach the meatballs separately, works fine just dropping them straight into the soup (probably adds more flavor to the soup itself). I actually use italian chicken sausage instead of pork, and I also add about 4 oz of tiny pasta (pastina or stelline) at the end. I grew up eating Progresso Chickarina soup, so chicken meatballs and pasta in the soup.

If you want a braised meat sort of thing, I like braised short ribs served over polenta with some broccoli rabe slowly sauteed with garlic and olive oil. Or either of the Taiwanese national dishes, beef noodle soup and braised pork belly (lu rou fan).

Or if you're feeling lazy, some standard Japanese curry from a box. I make it with onions, carrots, potatoes, and chicken and serve with rice. This is one that gets better the longer it sits. Some people just let it on the stove for a few days and reheat as needed (the food safety police do not endorse this practice).

There is a soysauce alternative https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU?th=1

There are brands that make allergy free food, like Enjoy Life.

Seconding Maesri, it's absolutely amazing and VERY easy to prepare. I buy on Amazon

Yea, it's one of my favorites. I just compiled a list for my friend of my favorites. Let me see if I can find that to copy/paste to you...

https://www.amazon.com/Lucky-Dog-Chile-Pineapple-Sauce/dp/B01M4KF1BA?th=1

https://www.amazon.com/Queen-Majesty-Gift-Set-Winning/dp/B071NK1GZK

https://www.amazon.com/gp/product/B07SZ98761

https://www.amazon.com/Sauce-Bae-Skinny-Habanero-Hot/dp/B07G7CGST5

https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Net/dp/B00AIR3Q38

/u/facepalm_guy is referring to the kutbil-ik. It's a little smoky but not as much as the black label one.

El Yuc's chipotle sauce is really good as well. It's milder than their habanero sauces, but the flavor is on point for anything you want a smoky chipotle flavor.

If you can get your hands on Japanese curry cubes (Amazon sells it too but at a high markup https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM ,) this particular type of curry goes really nicely with apples!

Saute onions with butter in a pot, add potato and carrot chunks (optional) along with cubed apples, then add water and let it simmer for half an hour before adding the curry. Let it cool for another 10 minutes, then eat with rice and broccoli!

Lao gan ma brand chili sauces are some of the most popular in China--all my Chinese friends swear by it, as do I. I personally favor the flavor of the black bean sauce.

Holy crap. Ordering this bouillon now :)

I make a something kinda similar - sliced mushrooms, shredded carrots, sliced cabbage, bean sprouts, tofu, ramen noodles, Knorr chicken broth, chili garlic paste (cause spicy), a dash of fish sauce, cilantro, lemongrass paste, onions, lime, etc. You might like it if you liked the soup above! Secret is to press the tofu before you cube it, helps it absorb all that tangy salty soup flavor :P

We have quite the collection of hot sauces in our household and Last Dab Reduxx has been my go to lately. Though it packs a punch it is delicious! Conversely, if you're looking for something with flavor and heat, I would recommend Secret Aardvark Habanero Sauce or Dirty Dicks. If you really want to go off the deep end Mad Dog 357 is also really tasty and definitely made me cry the first time I had it because the heat factor took me off guard.

I made a Thai red curry sausage once with ground pork and rice, it tasted great and had a really nice spice to it. Might want to try Kitchens of India butter chicken, it's more of a paste than a pre-made sauce, lets you control the liquid in the recipe. I intend to make another curry sausage soon, going to do some protein with yellow curry with coconut cream and rice.

I agree with this 99% of the time, but Aardvark goes great on both eggs and fish tacos. Out of the hundreds of hot sauces I've tried, aardvark is by far the most applicable to any situation. https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38

https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38

This is pretty much the best sauce ever made.

I usually make at least 2 curries at a time, one vegetarian and one meat-based. My vegetarian yellow curry usually has potatoes, cauliflower (fresh or frozen), onions, garlic, garbanzo beans (dried - soaked and pre-cooked or canned), frozen peas, some golden raisins and maybe some fresh spinach simmered in coconut milk and curry paste. When you prepare a vegetarian one that is just as delicious as the meat-based one, the meat consumption goes down. (I use the green for chicken and the red for beef.) You can buy the cans of curry paste at an Asian market for about $2 USD each. Tofu also works very well in any of these curry pastes.

Curry?

Don't need to watch a rice cooker.

Cooking takes as long as it takes to cook some choice meat and veggies in a large pan, plus five or so minutes of simmering in a break off of this plus some milk to make a sauce. Pepper and hot sauce to taste.

For meats I've done fish balls, pork, chicken, or sausage.

Veggies I've done combinations of spinach, baby bok choy, cabbage, bell pepper, onion, carrot. Traditionally I think potato works too but I have a thing of rice and potato in the same meal, though I could make an exception for sweet potato.

I'm sure someone can chime in for a healthier way to do curry sauce.

I've been lurking on this sub for a while. I bet you guys would love Japanese curry. Japanese curry is dead easy, and delicious. Just boil some meat and veg (carrots, celery, potatoes, apples for me) and add a block of S&B curry roux. I'd go for the hot, which isn't hot at all. (BTW that price is steep) Bulk it out with rice. It's great.

I believe that is Sambal Oelek and I'm pretty sure it's just crushed chilis with a little vinegar and salt. I dont have an exact recipe but you can buy it on amazon for pretty cheap.

This and lots of it. You should be able to get it at all asian supermarkets.

I like to use white pepper and occasionally some sesame oil for lighter pork/chicken flavored soups. If you can get Shichimi Togarashi, that's probably one of the best spices. It's more commonly sprinkled over udon but it'll work nicely with just about any soup.

This one is my favorite: http://www.amazon.com/El-Yucateco-XXXtra-Kutbil-ik-Habanero/dp/B001EOMQ9E It's got heat AND great flavor.

it’s crispy chili flakes in oil

check the ingredients for potential allergy issues - it has MSG and peanuts I believe

Lao gan ma is the most popular brand, but other brands have been hitting the market, due to the massive success

Definitely Lao Gan Ma chili oil. Fun fact: also endorsed by John Cena
https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

I don't make it from scratch. Another user in this sub posted about the Kitchens of India brand pastes and I decided to try them out. http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS

It does have a tiny bit of sugar, but not enough to where I feel any cravings after eating it. Also, one of the paste packets is said to be for 1 pound of chicken, but I've used more than 1 pound with one packet, which definitely helps reduce the grams of sugar per serving.

Dirty Dicks is my current favorite. Good heat, amazing flavor.
https://www.amazon.com/Dirty-Dicks-Hot-Sauce-Tropical/dp/B00PZ6B080

I really like G Hughes Sugar Free BBQ Sauces.

http://www.amazon.com/Hughes-Smokehouse-Bottle-Select-Sampler/dp/B00PF5M0TY/ref=sr_1_1

2g Net Carb per 2 tbsp. Amazon is a bit expensive, it seems. My local grocery store carries them in their regular stock.

• 3 lbs frozen chicken breasts
  
• 2 lbs frozen vegetables (e.g., harvest hodgepodge)
  
• 3.5 oz curry paste (e.g., butter chicken curry paste)
  
• about 1 cup water
  
  Add the chicken and vegetables to the pot, use the water to loosely dissolve the curry paste, and then pour the soupy paste-and-water mixture into the pot.
  
  It comes out like a very, very chunky sauce which is best served over rice or pasta.

Don't look for the sauce with the most heat. Find one with the flavor that you like the most, you can always add heat.

For my taste, this is the best out there for me - https://www.amazon.com/El-Yucateco-XXXtra-Kutbil-ik-Habanero/dp/B001EOMQ9E

If you want to try Japanese curry, there's lots of premade curry cubes you can buy and thin out with water that are actually really good!

This one (https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM) is supposed to be good. I have different ones here in Taiwan. Just check the heat and match it to your preference.

My friend that grew up in SE Asia uses this brand
https://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_3_a_it?ie=UTF8&qid=1506627094&sr=8-3&keywords=thai+curry+paste

She likes the pink can and the green can (and would kill me if she found out I call them like that) for those days you can't be bothered.

I just bought them and haven't used them, but I trust her taste in this sort of thing.

https://www.amazon.com/El-Yucateco-Chile-Habanero-Bottle/dp/B0000GHNT0/ref=sr_1_4_a_it?ie=UTF8&qid=1501900476&sr=8-4&keywords=el+yucateco

this is my favorite. solid, round heat and good flavor.

Gochujang

I go to a small general Asian market in West Texas and they typically have 3 or 4 different brands of gochujang. Most of the tubs look similar to the one in the amazon listing though.

EDIT:
Noticed you are in Japan. Have any feelings about onigiri? I like them better than just rice in a bowl.

Here is what go me started 3 Guys From Miami, and Mojo Crillo. You are onto something with hitting 190. Amatuers slice whole pig, pro's pull. Have to admit that I have had to slice a pig or 2, but when you can pull it - you know - success.

Tapatio is what I put on anything that most "normal" people eat. Gotta love it. I also have learned to love El Yucateco recently too hot for most of my friends but the flavor is so perfect.

If you like spicy things; me and a buddy this over the weekend, was amazing 10/10. equal parts Kewpie Mayo and Sambal

0 carbs.

nah, I think the free prime shipping is only for things shipped by amazon. Since the guys selling Aardvark are some random reseller it is still expensive to ship (and shipping time is usually forever for resellers in my experience).

The link if you are interested: https://www.amazon.ca/Secret-Aardvark-Habanero-Hot-Sauce/dp/B00AIR3Q38/ref=sr_1_1?ie=UTF8&qid=1505836571&sr=8-1&keywords=secret+aardvark+habanero+hot+sauce

http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/tech-data/B001MGEU0W

Victory, not super hot but great flavor and adds up

I'm a fan of G Hughes Sugar Free BBQ Sauce. Very low calorie

https://www.amazon.com/Hughes-Smokehouse-Bottle-Select-Sampler/dp/B00PF5M0TY/ref=sr_1_2_a_it?ie=UTF8&qid=1492544597&sr=8-2&keywords=G%2Bhughes%2Bbbq&th=1


Speaking of sauces, what is the thoughts on sauces made with soybean oil? How much concern do you put on the inflammatory effects of soybean oil? I love Hellmann's Mayo and try to have it in moderation. Homemade avocado mayo is good but spoils quickly.

It's mostly in the curry paste.

I am lazy so I break down rotisserie chicken from costco - it's already cook, so I just have to make a sauce and lightly toss, reduces cooking time.

1. • So chop up bell peppers, and cook them in a pan with garlic + red pepper.
     
2. • Then add onions (I use prechopped, can't stress how lazy I am) - they are prechopped so they are smaller than the bell peppers - so I add them in a bit later.
     
3. • Then add cherry tomatoes when the onions are ~1-2 mins away from being done.
     
4. • This is the part where we season (if you use rotisserie like I do, because that chicken is already seasoned - otherwise do it after the chicken is added)
     
5. • Then add the chicken to reheat, don't cook too long once chicken is in or it will be dry.
     
6. • Once chicken is hot, push apart a hole in the middle and put in a good portion of the paste, smoosh it and let it heat up a bit, you will smell it soon, make sure the hood is on.
     
7. • Add cocnut milk (depending on your macros, this might be a lot, it is a lot of calories).
     
8. • Add Chopped basil and cilantro and season one last time
     
9. • simmer for ~1-2 mins
     
     I used about 1200g of chicken, 2 bell peppers, 142g of onions, 1 pack of cherubs tomatoes, 50g of the paste, 40% can of coconut milk (~ 2 servings)
     
     ~289 calories with ~40g of protein per serving if split 6 ways.

Hello! Do you mind me asking, is it [this] (https://www.amazon.com/Taste-India-Butter-Chicken-Sauce/dp/B00E1FSKOS) or this ?? If neither, can you direct me to the amazon link? Thanks in advance!

Alright, here's my go-to pork taco semi-carnitas style marinade.
Ingredients:

• You need some Mojo. (Or some lemon and lime juice)
  
  
• Cumin, chili powder, ground mustard, pepper
  
• Yellow onion
  
• Minced garlic
  
• Cilantro
  
  Cube up your pork into about 1-2 inch chunks (you didn't say what cut, but I'm guessing a 'butt' or shoulder cut).
  
  Coat the cubes in a mixture of the above seasonings (minus the Mojo and garlic).
  
  Dice the onions (use a different knife)
  
  In a slow cooker on high, (or a dutch oven on med-low on the stove) put some bacon grease in the bottom.
  
  Put diced onions and garlic (about a tablespoon) in the grease. Cook them up till slightly soft.
  
  Put cubed pork in slow cooker/dutch oven. Add about a cup of mojo, turn heat to low.
  
  Walk away for 6-8 hours (unless you're doing this on the stove, then you may not want to leave that on). Have a beer or something.
  
  Drain some of the fat/water mixture from pot.
  
  The pork should now be REALLY tender and easy to break apart/shred. Shred the pork on a cookie sheet lined with alum foil.
  
  Put your oven to broil, and then put the shredded pork under the broiler for a minute or two (don't burn it, just want it crispy)
  
  Take pork from pan, put on taco salad, cheese 'tortilla', or just eat it straight out of the pan. That shit is good.
  
  Have another beer.
  
  

this stuff is pretty good: http://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K

You use curry cubes as a pre-made roux that forms the base of the curry. S&B is pretty popular in the states, so I guess this

Lao Gan Ma is awesome. Its pretty easy to find at the asian grocery stores, or on amazon, but its legit.

I understand where you're coming from, but sometimes... I like to marinate my meat... in this. Works well for chicken and pork too.

I might have to hook that up. I'm all about some good hotsauce. My personal favorite right now is Secred Aardvark. It's the spiciest, most versatile sauce I have found in a while. I'm all about trying new stuff though

It's not carnitas, but close enough

1 pork loin, between 4-5lbs.

1 Bottle of Mojo Criollo. Check in the Latin foods section or with other Goya products.


2-3 spoonfulls of minced garlic

1 lime


One whole yellow onion and jalepeno, cut up


Put the pork loin, mojo criollo and garlic in a container to marinate overnight, at least 8 hours. Next morning put the pork loin and the marinade in the cooker. Add the onion and jalepeno, and the juice of the lime. Cook on low heat for at least 8 hours. 10 hours is better. When it's done, pull the pork out but save the juices.


Turn the broiler on in your oven on high heat. Shred the pork (should fall apart easily). Put it on a baking sheet, and pour some of the juices over it. You don't want to drown it, just keep it moist. Put in the broiler for 3-4 minutes, just so it gets a good crisp.

Traditional Thai food minus the rice is very keto friendly. Lots of exotic green stuff and meat salads.

Real thai cury is not all sugary. It's just paste plus coconut milk. What's with the coconut oil craze when coconut milk is sweet keto nectar?

https://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS

https://www.amazon.com/Thai-Kitchen-Organic-Coconut-13-66/dp/B00M8VSKW4

Thai Turkey Red Curry

Requires some unusual ingredients. Takes about ~15 minutes to cook and is hearty, spicy, & super YUMMY.

Ingredients

• 8.5 oz White Turkey meat, shredded
  
  
• 1 tbsp butter
  
  
• 4 tbsp Mae Ploy Red Curry Paste http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/
  
  
• 2 tbsp Mongolian Fire Oil http://www.amazon.com/House-Tsang-Mongolian-Fire-Oil/dp/B005K538YK/
  
  
• 1 can Coconut Cream
  
  
• 1 tsp dried porcini mushroom powder
  
  
• 1/4 c. cilantro leaves
  
  Frying pan and saucepan
  
  Instructions:
  
  

1. Heat medium saucepan to low
   
   
2. Add coconut cream, mongolian fire oil, and 3 tbsp of red curry paste.
   
   
3. Stir and break up all curry. When simmering lightly, add porcini powder
   
   
   
4. At the same time, heat the frying pan to medium high
   
   
5. Place 1 tbsp butter + 1 tbsp red curry paste, stir.
   
   
6. When sizzling lightly, add turkey and cilantro, stir thoroughly
   
   
7. Fry for ~5-6 minutes, until golden brown
   
   
8. Dump turkey and butter into coconut milk
   
   
   Stir evenly. Add water if desired. Nom!
   
   
   
   
   Pairings: Wash down with a tall glass of micellar casein.
   
   
   The Count:
   
   Serves 2
   
   

• Calories: 920
  
  
• Fat: 70g
  
  
• Carbs: 8.6
  
  
• Protein: 61.8
  
  
  
  
  

> I have a BBQ coming up, how should I handle that?!

Bring some G Hughes BBQ sauce and you'll be very popular. https://www.amazon.com/Hughes-Smokehouse-Bottle-Select-Sampler/dp/B00PF5M0TY

Headaches may more likely be due to sodium or potassium deficit. You didn't mention that you'd read the FAQ linked in the sidebar here. If not, please do so as it has tons of good info.

Also you didn't mention whether you had used the calculator linked in the sidebar to determine your macros. If not, please do so as it will really help you figure out your targets.

If you don't want to hassle with making your own, Sambal Oelek is pretty similar but 0g of carbs. I've heard of people just putting it through a food processor to make it more smooth like sriracha.

Sriracha, Lao Gan Ma(老干妈), and Cholula. Been dabbling in Dave's Insanity Sauce but it has a really strong flavor on top of the flaming sensation.

I do not qualify, but I love hot sauce.

Valentina black label is my daily driver. I try to bring back sauce from each place my wife and I travel, and the last place we we're in was Portland. I brought back some Aardvark sauce and it was great!

https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Net/dp/B00AIR3Q38

How would you compare the heat to other ghost sauces like Dave's?

Seeing you casually eat a whole spoonful makes me assume it's just piss-weak sauce with some good flavors. Not dissing your ability to eat spicy food, but I'm genuinely curious as to how it matches up.

Bro, you gotta try some fish sauce. All of that great umami flavor without those pesky plants.

This stuff looks bad, but it's freakin' awesome on rice.

http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

After tasting the sauce you recommended I think you would like aardvark habenero sauce as well as the cheech gnarly garlic I mentioned before

http://www.amazon.com/Made-In-Oregon-Habanero-Sauce/dp/B00AIR3Q38

Amazon probably has it. It's delicious
https://www.amazon.com/gp/aw/d/B00PF5M0TY/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1496594158&sr=8-1&keywords=stubbs+sugar+free+bbq+sauce

I make great nachos

Velvita

Rotel

Sliced olives

Shredded sharp cheddar

Dash of cayenne...Bam!

Spicy Chili Crisp

Blue corn chips

Thanks :)

My stomach was acting up pretty bad about an hour ago. For a moment i thought I was going to vomit. Believe me ... vomiting is the absolute worst.

I'd highly recommend eating something like raisin bran to help push the capsaicin through your system faster.

If you're even a little bit constipated it will just sit in your stomach and intestines and it's no good. I don't know if it's the stomach acid going nuts or the capsaicin or both.

Basically I find that when I eat something beyond my tolerance level and I find it punishing like those youtube videos.. that a few days after I've recovered my tolerance is way higher.

I got this and it's pretty damn hot.

I poured a bunch of it on some of my food and it kicked my ass. I had my SO have a little bit on a toothpick and that was enough to get me in trouble. (and she has a higher tolerance than most people)

Now I can deal with that stuff really well. I can even handle a good amount of the Cajohn's nothing beyond which I also got off of amazon.

In order to get to my next level I'd like to get some sauce in the 4 million range. I'd really like to work up to something like the source, but it's really expensive and frankly it's a bit intimidating.

I like to use a chili garlic sauce as my stir fry sauce. <1 carb per serving! Not the same as a stir fry sauce, but the stuff is like crack to me. I can eat it by the spoonful.

It has 1g carbohydrate per tsp. Just account for it in macros.

Try sambal oelek if you have not. its low enough to be rounded to zero carbs (admittedly that could be a very tiny difference) and is incredibly delicious.

Needs some sauce! I get those packages of curry blocks that you store in the pantry, break one off in some water on the stove, simmer for 5 minutes and it's delicious!

I realize that this is not made in a slowcooker, but if you don't have the ingredients to make this (I don't), this is a very good alternative:

Butter Chicken Curry

My time to shine This isn't slowcooking, but those packets make really good butter chicken in less than 30 min. The wife and I have that at least once every two weeks.

Opened oddly on mobile, but many of those similar reviews are quite entertaining.

I love Sambal Oelek https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC

Best butter chicken recipe I have, that gets me closest to restaurant is the Taste of India Butter Chicken Paste... I usually add a can of coconut cream and a 1/3 cup of water to it.

This is your best bet, you can find it at whole foods/local health food stores or order it online for the cheapest at iherb or for the most convenient on amazon.

https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

The best thing to come from China since chinese pussy.

I love his stuff

https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38/ref=sr_1_1_a_it?ie=UTF8&qid=1499726378&sr=8-1&keywords=aardvark+hot+sauce

Curry would be a good bet. Pick your asian style (Chinese curry, japanese curry, indian curry, thai curry, etc). Curry lasts a while and you don't have the problem of the food getting soggy with sauce since it's saucy to begin with. Get fried tofu instead of meat for protein to keep cost low. For a simple, easy, quick batch of curry, look for this at your local grocer: http://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM/

Amazon's price seems to be very high.

In case you're actually curious, I like this curry paste, and this fish sauce.

gochujang really does differ a LOT by brand. it is practically a different ingredient depending on what you use. i like Mother-In-Law's a lot.

Was this the brand you had? I ask b/c I was just in the asian grocery store the other day and almost picked it up. Decided to take a pass on it as I still have a fair amount left already.

I've found the Dirty Dick's sauce to be close enough to the Fiery Chipotle that I didn't need to own both. I really like FC but prefer the DD ever so slightly. For those that haven't tried it, it's definitely worth picking up a bottle.

Heheheh. I've been making golden curry chili for over a decade. With thick cut-ups of browned hardwood smoked bacon and chunks of scrambled eggs mixed into the chili near the end (so the eggs don't get over-cooked). Makes for a great breakfast bowl.

Online is extremely overpriced (especially the korean one because it is 10 seperate packages. Probably enough for 4 weeks though!), but here is what I found: I live in a bigger city so my asian store sells those buckets for under 5 bucks and a big bag of the korean curry for like 6.

Korean: http://www.amazon.com/Ottogi-Instant-Curry-Mild-6-7ozX10CT/dp/B004LSOD32

Thai Red: http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2?ie=UTF8&qid=1451584616&sr=8-2&keywords=thai+red+curry

Massaman: http://www.amazon.com/Mae-Ploy-Matsaman-Massaman-Curry/dp/B000EIE7GQ/ref=sr_1_2?ie=UTF8&qid=1451584710&sr=8-2&keywords=massaman+curry

Thai Green: http://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/9742356831/ref=sr_1_2?ie=UTF8&qid=1451584657&sr=8-2&keywords=thai+green+curry


Edit: The thai ones need coconut milk cans (about 70-99c) and the red and green curry one tastes so much better if you put egg plants in there.

El Yucateco XXXtra Hot sauce

It has an amazing flavor with medium amount of heat but it just tastes so amazing and goes well with mexican food and meats. Really smokey tasting.

Secret Aardvark! I just had some this weekend on a camping trip for the first time and it was so good, I bought myself a bottle as soon as I got back and put it all over my dinner tonight. My mouth is on fire but I'm in heaven.

We seem to have similar taste, this looks a lot like my collection.

Frank's and El Yucateco would fit right in.

Not a recipe but my personal favorite is sambal oelek.

This guy. Stir it into fried rice at the end of cooking, on top of pretty much all veggies, with fried eggs…chef kiss

https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO

this is the perfect boiled egg condiment!

https://www.amazon.com/Mae-Ploy-Red-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2_a_it?ie=UTF8&qid=1498371833&sr=8-2&keywords=mae+ploy
Here try this! They have it on Amazon :)

Just wanted to chime in and say that coconut aminos are a paleo-friendly (and delicious!) substitute for soy sauce. This recipe looks yummy!

Light Soya, sesame oil and this chili sauce. Really delicious sauce imo.

I know you asked for a recipe, but I swear this stuff is really good. And it's less than $3 USD per package w/ about 3-4 servings each.

http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS/ref=sr_1_1?ie=UTF8&qid=1422721518&sr=8-1&keywords=butter+chicken

Carry around a small bottle of fish sauce...

A little concentrated anchovy extract across the air intake and they'll have a nice surprise when they turn go to rev ol' coal to blow smoke...

http://www.amazon.com/dp/B00032CV8O/ref=sr_ph?ie=UTF8&qid=1425313914&sr=1&keywords=mojo

(yes you could probably make your own, but I grew up with this stuff and I find it simple enough to pour a cup of it in with a pork butt and call it a day - quick and easy, as slowcooking should be)

Most Japanese people use curry cubes S&B and Vermont curry are the two main brands. I prefer S&B, but both are good. "Hot" is not hot or spicy at all, Japanese food is generally not spicy and their idea of spicy is a lot less than ours.

I know this isn't too much different, but making a curry with Chicken (use boneless skinless thighs, breasts are relatively flavorless), cauliflower, and carrots. I usually use 2lbs meat and 1lb of each vegetable. Then either 2 of the 3.5oz packages or one of the 8.4oz packages of Golden Curry sauce mix. This made 8 meals split evenly across 28oz meal prep containers, so easy to store and refrigerate/freeze.

I just make some rice and pour the curry over, microwave for about a minute. It's tasty, good mix of flavor and vegetables, and probably about 500-600 calories total.

For reference

This recipe is amazing and so easy: http://thewoksoflife.com/2015/08/red-curry-chicken/

This is the curry paste I use: https://www.amazon.com/gp/product/B0091UW4QS/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

Off the top of my head: Marinate some flank steak in mojo. You can find it in most Mexican food isles. You can make your own. 1 orange, 1 lemon, salt, pepper, garlic powder, onion powder, olive oil. Cook steak how you like it. Make home made fries or get some five-guys fries, that's what I used to do. Use burrito size tortillas, you know the big flour tortillas. The hard part is the pico. Your going to have to find a recipe for that. I eye my ingredients (tomato, onion, cilantro, jalapeno, and lime) so I can't really help you there. And grate some colby jack or whatever cheese you like.