Tsukuoki Life: Weekend Meal Prep Recipes! - Vol. 2 Ch. 9 - Recharge Your Spirits When You’re Tired! Dry Curry Chock-full Of Veggies
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Mmm, that dry curry looks delicious 😋
Thanks for the update!
Thanks for the update!
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Thank you for the translation! As always, the situations which he cooks/adapts around are very relatable 🫠 but inspires me to want to cook more!
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I figured this would have added ideas for what we already do in my family — making food ahead of time, I mean. BUT I can't help but cringe and sigh when I read these recipes. I mean, so much unnecessary added sugar!
Even the American South, with their love affair with sugar, don't ruin food that way. In fact, traditionally Western and East Asian food alike don't add sugar to savoury dishes like that. (Glazes and marinades are a separate matter. So is barbecue sauce, which is after all half-glaze.)
Maybe it's because I have no sweet-tooth outside of foods that are intended to be positively drowned in honey or syrup — to wit, baklava and galub jamun. Or maybe its because both my parents are good cooks and don't add sugar to anything which doesn't need it (like glazes or sweets) — my siblings and I have followed suit. But honestly, most of these recipes sound gross in their present forms. (Sometimes even gag-worthy.)
In particular, adding sugar to ketchup is just nuts — commercial ketchup already adds sugar, a fair bit of it actually, to something that REALLY oughtn't to have any (tomatoes are already fairly sweet, after all). Don't the Japanese have canned tomatoes?! Or tomato paste?!
The "pasta sauce" mentioned in chapter 7 sounds 100% disgusting, and I have read up about the Japanese "Naporitan" — imagine putting watered down ketchup on your spaghetti, which is what it amounts to. That's not even remotely palatable, let along good (and yet that author of this works claims that everyone in the world would actually like that crap — there's no other term for it, really). I'd say that "Naporitan" is the absolute nadir of the Japanese culinary world — one of those things which is a best a guilty pleasure (which is fine as long as you don't confuse it with things which actually taste good). Ketchup, especially tomato ketchup, goes on hot dogs, meat patties, and meat loaf only. Never noodles, ever.
I wonder if I could modify these to taste like proper dishes (as opposed to a sweetened mess). But, if that's the flavour profile the author prefers, I can't help but think that all the recipes are… middling at best.
Even the American South, with their love affair with sugar, don't ruin food that way. In fact, traditionally Western and East Asian food alike don't add sugar to savoury dishes like that. (Glazes and marinades are a separate matter. So is barbecue sauce, which is after all half-glaze.)
Maybe it's because I have no sweet-tooth outside of foods that are intended to be positively drowned in honey or syrup — to wit, baklava and galub jamun. Or maybe its because both my parents are good cooks and don't add sugar to anything which doesn't need it (like glazes or sweets) — my siblings and I have followed suit. But honestly, most of these recipes sound gross in their present forms. (Sometimes even gag-worthy.)
In particular, adding sugar to ketchup is just nuts — commercial ketchup already adds sugar, a fair bit of it actually, to something that REALLY oughtn't to have any (tomatoes are already fairly sweet, after all). Don't the Japanese have canned tomatoes?! Or tomato paste?!
The "pasta sauce" mentioned in chapter 7 sounds 100% disgusting, and I have read up about the Japanese "Naporitan" — imagine putting watered down ketchup on your spaghetti, which is what it amounts to. That's not even remotely palatable, let along good (and yet that author of this works claims that everyone in the world would actually like that crap — there's no other term for it, really). I'd say that "Naporitan" is the absolute nadir of the Japanese culinary world — one of those things which is a best a guilty pleasure (which is fine as long as you don't confuse it with things which actually taste good). Ketchup, especially tomato ketchup, goes on hot dogs, meat patties, and meat loaf only. Never noodles, ever.
I wonder if I could modify these to taste like proper dishes (as opposed to a sweetened mess). But, if that's the flavour profile the author prefers, I can't help but think that all the recipes are… middling at best.
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