Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
Ooh, I’ll have to make a bunch of this and vacuum seal for easy instant ramyun. Thank you!
That sounds yummy! Thank you!
Oh that sounds great too! Appreciate the tip!
Lol, will do, thanks!
That sounds perfect, thanks so much!
Thank you! The kombu and dried anchovies sounds amazing! And I love mushrooms, and often put that into my ramyun, but didn’t even think of making a mushroom broth. Thanks!
Thanks! Perilla and truffle oil would be so good. I usually add a little sesame oil and soy sauce in most ramyun as well. I did try making Gyudon (Japanese thin sliced beef over rice/noodles) recently using dashi. Turned out pretty good. Miso is definitely a staple, even just mixing some paste with water for a quick soup.
One day I may try making an actual ramen broth but that takes forever, lol. I’m thinking about doing just a simple garlic and ginger fry and adding in chicken broth, sesame oil, and soy sauce for a quick Shoyu style broth. Probably experiment with everything you mentioned as well. Thanks!
I usually end up using mushrooms for umami with beef stew type dishes and tomato sauces, but I’m going to try anchovies next time. Thanks!
Yeah, I use MSG and soy sauce in almost everything, but I cook a lot of Asian foods. I didn’t even think about anchovy paste. That’s something I keep forgetting to do with tomato paste as well instead of buying cans. But I don’t really make a lot of tomato based stuff, and when I do I use homegrown tomatoes. Mushrooms I use a lot as well. Thanks for the tip!
GRBRSHNDPTLTTLMAKEUP!
Can’t help but notice that while you’re complaining about the lack of content, you haven’t posted any to help add some. And no, we aren’t removing posts currently for not being tagged.
I have a mix of wifi and POE cameras and they all work for me.
Can vouch for this. Been using a bunch of Reolink cameras with BI for years. Be careful with Reolink, though. Some cameras work fine and some don’t at all, unless you use some middleman software, which is still hit or miss. Ran into this recently with a camera I got for my garage.
Edit: The Reolink Lumus line is NOT compatible. They don’t broadcast rtsp.
I really think despite that we don’t have overall karma, people still get off on getting highly rated posts. I mostly lurked on Reddit, but would occasionally post something and I can’t deny that I enjoyed seeing the post get a lot of upvotes. But here on Lemmy, I became a mod of a couple communities and I post a lot and I’ve noticed I don’t even pay attention to the scores at all. I think one reason is since I post a lot more, I don’t pay attention, and also the scores don’t generally get as high, due to the smaller userbase. But I agree, people need to get out of that mentality of trying to get the highest rated post scores. It really makes it much more enjoyable to get involved in discussions, IMO.
I actually never ate this growing up either. But will definitely be trying it out soon.