Pretty much impossible to really answer without knowing what type of curry, from where, ingredients, etc. etc. etc. but off the top of my head I would say Gewürztraminer.
Generally the reason to simmer an animal stock is so that the fat doesn't emulisify and make for a cloudy stock, with vegetable stock that shouldn't really be an issue.
Just curious, why not ask the sous chef, as opposed to blindly...
About 4 years ago, I bought that same knife after spending a few hours talking with Harold, who is the owner of MAC knives USA. He convinced me to try the rollsharp, which was not easy after 20 some years of using stones, but he did....
Here are a couple of marinade recipes that you might try. The first is Peruvian influenced and the second is Tunisian influenced.
Anticuchos
Weight or Volume Ingredients
2 ancho chiles
1 beer
1 tablespoon coriander, toasted
½...
Thanks for the info Al. I definitely am going to play around with it in the future. The only times I have applied heat to watermelon was in trying to make a reduced base for a chilled soup and the flavor has always turned grassy. Never...
