{"id":3345,"date":"2009-03-23T22:48:17","date_gmt":"2009-03-24T02:48:17","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=3345"},"modified":"2009-03-23T23:00:19","modified_gmt":"2009-03-24T03:00:19","slug":"beef-and-tomato-curry%e7%89%9b%e8%82%89%e3%83%88%e3%83%9e%e3%83%88%e3%82%ab%e3%83%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=3345&lang=en","title":{"rendered":"Beef and Tomato Curry
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Beef and Tomato Curry<\/strong>
\nLunch March 22, 2009<\/em><\/p>\n

I like big chunks of meat in my stew or curry, but Terry prefers thinly sliced meat. The thin sliced meats sold at stores are not thin enough for Terry, so I usually buy a large piece of meat, freeze it, take it out of the freezer before it’s completely frozen, and slice them thin with a knife. It usually works pretty well. The naan is from Trader Joe’s. The package of four pieces of naan is quite inexpensive. They were very good. I’ll definitely buy these again. <\/p>\n

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\u4ed8\u3051\u5408\u305b\u306b\u3057\u305f\u30ca\u30f3\u306fjunebug<\/a>\u3055\u3093\u306b\u6559\u3048\u3066\u3082\u3089\u3063\u305f\u3001Trader Joe’s\uff08\u30c8\u30ec\u30fc\u30c0\u30fc\u30b8\u30e7\u30fc\u30ba\uff09\u3068\u3044\u3046\u30b9\u30fc\u30d1\u30fc\u3067\u58f2\u3063\u3066\u3044\u308b\u51b7\u51cd\u306e\u30ac\u30fc\u30ea\u30c3\u30af\u30ca\u30f3\u3002<\/p>\n

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Beef and Tomato Curry Lunch March 22, 2009 I like big chunks of meat in my stew or curry, but Terry prefers thinly sliced meat. The thin sliced meats sold at stores are not thin enough for Terry, so I usually buy a large piece of meat, freeze it, take it out of the freezer […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,12],"tags":[],"class_list":["post-3345","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3345"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3345\/revisions"}],"predecessor-version":[{"id":3389,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3345\/revisions\/3389"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}