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Did some cooking last night. Made Japanese curry. My son was over, so he helped. My wife helped cut some of the carrots as well. My main jobs were to dissect the three very nice New York Strips I'd bought from Walmart (surprising place for them!), to get everything together (except for the koshihikari rice - that was my son's job), and do the main cooking duties.

We used Vermont Curry Hot roux, in the large size. We normally use S&B, but I wanted to try Vermont for once. It's nice, but it's got no heat to it. I like S&B better for that reason alone.

All in all, it came out great. The koshihikari rice is definitely worth the money and the hype. It's fantastic stuff. Can't wait to try it with just some goma shio furikake on it. I *almost* messed up the meat by overcooking it, but I rescued it at the last second and instead just got a wonderful fond that left a great flavor behind in the pot.

One downer is that I got a bit ill toward the end of cooking and had to let my son take over for a few minutes. He pronounced it finished, and my wife brought me a bowl. I ate several bites, then had to surrender to whatever was making me feel sick. All that work, and then I couldn't even finish a bowl. Bummer. At least my wife and my son went back for seconds.

I take solace in the knowledge that the flavors in my bowl (which is in the fridge, under plastic wrap) will have commingled and will be even better when I'm finally able to get to them.

Now that you've read that, go read this: https://dleejackson.lbjackson.com/2024/04/at-last-bruckner-symphony-no-6-is-finished/