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From: Hank Rogers <Hank@nospam.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Sun, 22 Dec 2024 20:49:42 -0600
Organization: A noiseless patient Spider
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dsi1 wrote:
> On Sun, 22 Dec 2024 22:44:42 +0000, Orlando Enrique Fiol wrote:
> 
>> In article <1f2581252a09477a23576832ab2d2720@www.novabbs.org>,
>> dsi100@yahoo.com
>> writes:
>>> I love curry rice! It's one of the most awesome plates in the world!
>>
>> What distinguishes Japanese curry powder from other varieties? I could
>> go crazy
>> eating curry rice all over Japan, if I ever get there.
> 
> Japanese curry starts off with a roux made from butter, flour, and curry
> powder. This gives it a smooth and glistening appearance.
> 
> https://photos.app.goo.gl/DKBjNmxbSg8WnBrH7

Looks real good Uncle.

Do you use real japanese rice, or stuff from da mainland?