Yeah, it is Japanese style curry. Roughly following the steps in from Just One Cookbokookbook. Normally we just use chicken for a quick (~15 minutes) curry. But occasionally I grab a fatty (and tough to save $$$) peace of meat and slow cook for 4-6 hours.

One difference from the above recipe is that I put the [golden] curry blocks at the end to avoid burning the spices.

Haven’t thought about caramelizing the apples. Will probably experiment with that. When slow cooking I do caramelize the onions on a pad next to the pot.

This time I added them with the potatos, the last 15 minutes. So that they are soft but not too mushy

A minor correction is that remacs is a fork.

Thank you for fixing it, I wasn’t aware it was a bug. And thank you for PieFed, it has a better UX than previous generation of threadiverse-ware.