Cindy Hamilton wrote:

> On Sunday, February 25, 2018 at 10:30:03 AM UTC-5, cshenk wrote:
> > Cindy Hamilton wrote:
> >
> > > On Sunday, February 25, 2018 at 2:27:03 AM UTC-5, dsi1 wrote:
> > > > On Saturday, February 24, 2018 at 10:32:06 AM UTC-10, graham
> > > > wrote:
> > > > > I made curry for last night's dinner with enough for a further
> > > > > three meals. Later in the evening, after it cooled, I
> > > > > transferred it to a glass dish to store it in the fridge. I
> > > > > picked up the glass lid and it slipped out of my hand and
> > > > > "mortally" damaged my favourite coffee mug. I checked the lid
> > > > > and there was a place where it was chipped but I couldn't be
> > > > > sure whether it was historical or not. Result? Three meals
> > > > > binned! Graham
> > > >
> > > > My condolences for your loss. The Hawaiians know the value of
> > > > curry and eat a lot of curries. It's a comfort food over here.
> > > > Back in the old days, there was beef curry stew. My future wife
> > > > and I would buy a Hawaiian curry stew plate lunch from the
> > > > lunch wagon when we were going to the University of Hawaii.
> > > > We'd sit on the grass and share it. It is something we'll
> > > > remember to the end. In the early 80's Japanese style curry
> > > > houses begin to pop up around here and we really dug that. The
> > > > later decades would find Thai/Vietnamese curries becoming
> > > > popular. The one curry that never because popular over here is
> > > > Indian style curry. Why is that? Beats me.
> > >
> > > Because it's spicy. Japanese curry is bland.
> > >
> > > Incidentally, the word "curry" comes from a Hindi word, so Indian
> > > style is the original.
> > >
> > > Cindy Hamilton
> >
> > Hi Cindy,
> >
> > I agree that most Japanese Curries are of a medium heat (or mild)
> > but it also varies a bit by region. Since I lived on Kyushu, many
> > of the foods had a fair Korean influence.
>
> When I hear "Japanese curry", this is what I think of:
>
>
<https://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS>
>
> Cindy Hamilton

I love that one and it's the mild version. It's almost a savory added
brown gravy. I went more for the medium myself but even the 'hot' in
tht brand isnt that hot.

Sniffing about, the bread is finishing off. This was a a simple
buttermilk and white flour with Italian seasoning and added chives.