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Enter the Dior and Vermont ateliers to see the full savoir-faire process behind the final look of the Dior Winter 2020-2021 men's collection: a masterpiece of craftsmanship, the coat requiring more than 900 hours of embroidery work, was based on a dress designed by Marc Bohan for the House's Winter 1969 Haute Couture collection. Discover more of the recently unveiled men’s show by Kim Jones on.dior.com/winter20.
Representing the tarot symbol 'La Mort' - which, despite suggestions to the contrary, represents positive change and rebirth - in the film directed by Matteo Garrone that presented the Spring-Summer 2021 Haute Couture on.dior.com/couture-ss21 by Maria Grazia Chiuri, discover the savoir-faire behind this smoky gray tulle dress with an enormous eight-panel skirt, embroidered all over by Maison Vermont with glittering crystals, bugle beads and burnished gold threads.
這樣的景緻可能很難遇見！能同時遇上秋冬交錯的景緻，實在難得唷～
#Vermont, #UnitedStates #佛蒙特州 #美國
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IG搜尋：d57travel 🔍 ( 帶我去旅行IG )
IG看更多：https://www.instagram.com/d57travel/
#d57travel #帶我去旅行 #travel #旅行 #旅遊 #攝影 #photography #景點 #ScenicSpots #TouristAttraction #秋天 #雪景 #道路 #奇景 #楓葉 #下雪 #Fall #SnowScene #TheWay #Wonder #MapleLeaf #Snowing
Curry rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month!!!
Today, I will show you how to make basic curry rice. More curry rice recipes are coming, so don't miss them and I hope you enjoy!
---------------------------------
Curry Rice (Vermont Curry)
Difficulty: Easy
Time: 30min
Number of servings: 6
Ingredients:
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
250g (8.8oz.) meat *chicken, pork, beef, etc...
2 medium (400g=14.1oz.) onions
1&1/2 medium (225g=7.9oz.) potatoes
1/2 medium (100g=3.5oz.) carrot
850ml water
1 tbsp. cooking oil or butter
6 servings cooked rice
Directions:
1. Cut meat of your choice into bite-size pieces. Cut the onions into bite-size pieces. Cut the potatoes and the carrot into bite-size pieces.
2. Heat the cooking oil in a large stew pot. Add onions, carrots, and potatoes, and stir-fry them until slightly coated with oil. Add meat and cook until no longer pink.
3. Add 850ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes.
4.Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 10 minutes until it thickens.
6. Serve curry on a hot bed of rice.
*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.
↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_22.html
---------------------------------
How to Make Katsu Curry (Curry and Rice with Pork Cutlet) Recipe カツカレー レシピ
http://www.youtube.com/watch?v=mtQ58knNt2U
House Vermont Curry Sauce Mix
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
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Katsu Curry (we call it Katsu Kare) is Japanese curry and rice with Tonkatsu (pork cutlet). I received many requests for this recipe, so I finally cooked it :D
Instead making regular Tonkatsu, I made it with cheese in between. Yummy :)
I hope you all like it!!!
---------------------------------
Katsu Curry
Difficulty: Medium
Time: 45min
Number of servings: 6
Ingredients:
((Cheese Tonkatsu))
12 thinly sliced pork for Shogayaki (ginger pork)
2 slices of cheese
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
((Katsu Curry and Rice))
6 Tonkatsu
150g (5.3oz.) thinly sliced pork
300g (10.5oz.) onion
250g (8.8oz.) potato
120g (4.2oz.) carrot
850cc water
115g (4.4oz.) House Vermont Curry (medium hot) *Japanese curry roux
1 tbsp. cooking oil
6 servings steamed Japanese white rice
Fukujinzuke (relish for Japanese curry) if preferred
parsley flakes
Directions:
((Cheese Tonkatsu))
1. Cut each sliced cheese into three. Sandwich the cheese with 2 slices of pork for each Tonkatsu and season both sides with salt and pepper.
2. Flour the pork lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsu Curry and Rice))
1. Use House Vermont Curry (medium hot) or you can substitute it with any other Japanese curry roux!
2. Cut thinly sliced pork into bite size pieces. Slice onion. Cut potato and carrot into bite-size pieces.
3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the pork.
4. When pork is cooked, add potato and carrot, add 850cc water, bring to a boil, skim the scum, cover, and turn the heat down to low and cook for about 15 minutes. (You can add a consomme cube and/or laurel leave if you prefer.)
5. Turn off the heat, add House Vermont Curry (medium hot) curry roux, and mix well until completely melted. Then put on the heat and simmer for about 7 minutes until thickened.
6. Cut Tonkatsu into bite size pieces.
7. Serve curry on a hot bed of rice and Tonkatsu pieces, sprinkle parsley flakes, and garnish with Fukujinzuke if desired.
↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/08/blog-post_23.html
---------------------------------
Thank you for watching!!!
Product I used:
Asahi Kasei Cookper Foam Remover: a lid which removes foam and fat. saves up to 200kcal!
House Vermont Curry (medium hot)
http://www.house-foods.com/curry/products_detail.aspx?id=73
http://www.asahi-kasei.co.jp/saran/products/cookper/items/nimono.html
Nisshin OilliO VegeFruit Oil: a delicious blend of palm fruit, canola and corn.
http://www.nisshin-oillio.com/english/annual/pdf/2010/ar2010_03.pdf
Music by
日野皓正
シティ・コネクション
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
Phil Scott. Governor Phil Scott became the 82nd Governor of Vermont on January 5, 2017. Meet Governor Scott. Statewide Officials. ... <看更多>
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