|
Gochujang is good as hell and you should put it in any sauce or salad you make that is even vaguely asian. e: I use it in marinades a lot too with some soy and rice vinegar. Bluedeanie fucked around with this message at 21:21 on Aug 15, 2018 |
#
?
Aug 15, 2018 21:18
|
|
|
|
| # ? May 24, 2024 14:44 |
|
|
Its amazing. I can't believe I've never had it before; I used to go to a wonderful Korean restaurant in my hometown all the time, but I basically always ordered either dolsot bibimbap or kimchi fried rice, so I guess I never encountered it 
|
|
#
?
Aug 15, 2018 21:20
|
|
|
Korean people regularly carry around little squeezy tubes of gochujang when they're off overseas, optional microwaveable white rice too. Just gochujang on fresh rice can be pretty tasty when you're food homesick.
|
|
#
?
Aug 15, 2018 22:37
|
|
|
AnonSpore posted:food homesick. There must be a word for this
|
|
#
?
Aug 15, 2018 23:02
|
|
|
Annath posted:Its amazing. I can't believe I've never had it before; I used to go to a wonderful Korean restaurant in my hometown all the time, but I basically always ordered either dolsot bibimbap or kimchi fried rice, so I guess I never encountered it Gochujang is what makes bibimbap. Without it it's just another fried rice.
|
|
#
?
Aug 15, 2018 23:37
|
|
|
Scientastic posted:There must be a word for this Fressenweh 
|
|
#
?
Aug 15, 2018 23:38
|
|
|
AnonSpore posted:Korean people regularly carry around little squeezy tubes of gochujang when they're off overseas, optional microwaveable white rice too. Just gochujang on fresh rice can be pretty tasty when you're food homesick. Hetbahn microwaved short grain rice bowls are better than like 80% of the rice I've had from takeout places.
|
|
#
?
Aug 16, 2018 00:13
|
|
|
I have a hair under a quarter pound of fresh habaneros to use up. What are some sauces I can make? I also have a few tablespoons of tomato paste but I won't shed a tear if it gets thrown out so not not required to use.
|
|
#
?
Aug 16, 2018 03:05
|
|
|
Jerk *protein* my dude/tte. Add the tomato paste because why not.
|
|
#
?
Aug 16, 2018 03:37
|
|
|
Is there a good recipe for non-spicy chicken curry? I've never made it before, but I'd like to give it a shot.
|
|
#
?
Aug 16, 2018 03:39
|
|
|
Leavemywife posted:Is there a good recipe for non-spicy chicken curry? I've never made it before, but I'd like to give it a shot. Thai, Indian, Japanese, other? And yes, most Thai yellow curry is pretty mild, so is all Japanese curry and a lot of Indian curries.
|
|
#
?
Aug 16, 2018 03:40
|
|
|
Leavemywife posted:Is there a good recipe for non-spicy chicken curry? I've never made it before, but I'd like to give it a shot. I like this one for a hearty mild curry.
|
|
#
?
Aug 16, 2018 04:01
|
|
|
Bluedeanie posted:I have a hair under a quarter pound of fresh habaneros to use up. What are some sauces I can make? If you want a fresh sauce, I made the Serious Eats Mango Habanero and Papaya Habanero sauces, both delicious but hardly spicy. Even people in my family that hate spicy food at it without complaint. But I did seed and pulp the habs, which I probably shouldn't do. If you want next level delicious... chop or puree and add to a jar with 3.5% salt by weight and allow to ferment as long as you can stand to wait. Burp daily or buy silicone burping lids.
|
|
#
?
Aug 16, 2018 06:30
|
|
|
TheCog posted:I like this one for a hearty mild curry. This reminded me that I had bought some curry from CostCo a few months ago. Ended up making this for dinner tonight, it was great. Thanks!
|
|
#
?
Aug 16, 2018 11:40
|
|
Annath posted:Its amazing. I can't believe I've never had it before; I used to go to a wonderful Korean restaurant in my hometown all the time, but I basically always ordered either dolsot bibimbap or kimchi fried rice, so I guess I never encountered it It's actually in a lot of kimchi as well but its fermented out a bit at that point.
|
|
|
#
?
Aug 16, 2018 11:51
|
|
|
cakesmith handyman posted:Thanks everyone! Will report back if not dead. Not dead! I pickled cucamelons with garlic, a couple of jalapenos and peppercorns. My son and I love them. Now I'm going on holiday for a couple of weeks, if I make a batch and leave them in the fridge will they be okay to eat after 2 weeks or is that too long?
|
|
#
?
Aug 16, 2018 13:02
|
|
|
cakesmith handyman posted:Not dead! I pickled cucamelons with garlic, a couple of jalapenos and peppercorns. My son and I love them. How long your pickles last kind of depends on the details of your recipe (namely, the ratio of vinegar and/or salt to water, and if you boiled the brine before pouring it over the pickles). That said, I seriously doubt that anything but the weakest dill/sour pickle is going to ruin if left in the fridge for two weeks. Most refrigerator pickles take a week just to reach full flavor, and most recipes say they'll last about a month (though your mileage will vary). If you don't already, be sure to slice the blossom end off all your vegetables, your pickles will last longer if you do. And of course, if your pickles turn slimy, mushy, or smell bad, toss them.
|
|
#
?
Aug 16, 2018 14:05
|
|
|
Are there actually any real food magazines worth taking? I’ve gotten Bon Appetit and Saveur for years, but can’t say I love either anymore. Bon Appetit is too Brooklyn, kimchi on everything and aimed at people who want to be hip and consume the cool new thing but I don’t think ever actually cook anything. I want actual good, practical, not so chef-ey recipes (I’m sure it will be delicious, but I am not going to spend three days pickling beets to put in my konbucha-infused borscht with leftover housemade sausage ). Saveur is better on recipes and real food, but often reads more like a travel magazine than a food magazine. Cooks Illustrated is boring as poo poo-I don’t really need a recipe for cookies so chewy they are made of bubble gum-and completely uninspiring. Is there a new Gourmet I don’t know about? I love everything Julia or Jacques or Marcella or Lidia or Ina or Alton ever did, and turn to their cookbooks regularly, but it would be nice to have some glossy inspiration show up at my door every few weeks that doesn’t want me to add seaweed to my beef bourguignon.
|
|
#
?
Aug 17, 2018 01:55
|
|
|
Lol I enjoy bon appetit, but I checked and my last recipe from them required 2 days of pickling peppers. I think magazines need a hook to sell, and "good basics with flavor but without a lot of fuss or flowery mystique" isn't a sexy proposition. I'd say "Cook's Illustrated but more flavorful" is the premise of Milk Street. I enjoy the podcast but no idea if the magazine is good. My wife laughed at you and said you're looking for Rachel Ray 
|
|
#
?
Aug 17, 2018 03:31
|
|
|
Try Cuisine at Home. Also most people here are nice, you don't have to try so hard.
|
|
#
?
Aug 17, 2018 03:49
|
|
|
Welcome, Kaiser!  I don’t know bout no magazines in this here digital age, but I have been told by multiple people I need to get on that Kenji book now. I hit up Serious Eats’ website pretty regularly as it is. So, not a direct answer to your inquiry, but maybe worth getting? He sciences the poo poo out if stuff to a point of near-guaranteed success, from what I’ve experienced.
|
|
#
?
Aug 17, 2018 04:09
|
|
|
Kaiser Schnitzel posted:Are there actually any real food magazines worth taking? I’ve gotten Bon Appetit and Saveur for years, but can’t say I love either anymore. Bon Appetit is too Brooklyn, kimchi on everything and aimed at people who want to be hip and consume the cool new thing but I don’t think ever actually cook anything. I want actual good, practical, not so chef-ey recipes (I’m sure it will be delicious, but I am not going to spend three days pickling beets to put in my konbucha-infused borscht with leftover housemade sausage ). Saveur is better on recipes and real food, but often reads more like a travel magazine than a food magazine. Cooks Illustrated is boring as poo poo-I don’t really need a recipe for cookies so chewy they are made of bubble gum-and completely uninspiring. At this point I just follow a lot of food people on instagram and that takes the place of food porn mags these days.
|
|
#
?
Aug 17, 2018 04:45
|
|
|
Kenji's book is a good resource but if you've read his stuff on Serious Eats I don't think you'll find much new there. I've been reading the Guardian's food section more. Yotam Ottolenghi and Nigel Slater have weekly recipe pieces so that's at least something consistently decent.
|
|
#
?
Aug 17, 2018 04:55
|
|
|
Am I outing myself as a dweeb if I say I actually get a lot of interesting recipes (or at least inspiration) from reddit? Foodporn and Gifrecipes are great. (Moreso the latter.) it helps if you have a good reddit app like Apollo on iOS that just turns it into this slick visual forum to scroll through...
|
|
#
?
Aug 17, 2018 05:28
|
|
|
My chili is a (at this point somewhat heavily) modified version of CookingComically's. IMO there is no shame in getting a recipe from a particular group of weirdos so long as long as you are not a weirdo.
|
|
#
?
Aug 17, 2018 14:24
|
|
|
Bluedeanie posted:My chili is a (at this point somewhat heavily) modified version of CookingComically's. IMO there is no shame in getting a recipe from a particular group of weirdos so long as long as you are not a weirdo. If this is the recipe you are referring to, there's plenty of shame unrelated to them being weirdos. Make a big deal about not using lovely McCormick chili powder mix, then have the only non-cayenne chili ingredient be... That McCormick chili mix... Then corn.... GREEN BEANS...
|
|
#
?
Aug 17, 2018 14:50
|
|
|
Doom Rooster posted:If this is the recipe you are referring to, there's plenty of shame unrelated to them being weirdos. Thats why I said heavily modified  The seasoning base has the right ingredients but the wrong ratios, I've developed a better balance and also thrown in a few other things to help. I actually like corn in chili too, but gently caress green beans for sure.
|
|
#
?
Aug 17, 2018 16:15
|
|
|
Bluedeanie posted:the right ingredients... I actually like corn in chili 
|
|
#
?
Aug 17, 2018 17:46
|
|
|
wormil posted:Chop them up, add 3.5% salt by weight, put in a jar to ferment until you can't stand to wait any longer. Then puree and enjoy. Sorry for this necroquote, but I wanted a bit of clarity here because we're going to have a ton of serrano, jalapeno, and habanero peppers this year as well. 1 lb of peppers would equal out to 0.035 lbs (~0.5 oz) of salt? Is my math right on that ratio?
|
|
#
?
Aug 17, 2018 19:45
|
|
|
Not Very Metal posted:Sorry for this necroquote, but I wanted a bit of clarity here because we're going to have a ton of serrano, jalapeno, and habanero peppers this year as well. Quoting because I am also interested in the answer. Also, I have a decent sized rubbermaid bin with a lid that seals. Instead of buying a fancy burping lid, would I be able to just put the lid on, then loosen one corner so it is touching the lip of the bin? I would think that would allow gas to escape while still keeping it covered? It'd certainly keep more covered that opening a jar to burp it?
|
|
#
?
Aug 17, 2018 20:38
|
|
|
Not Very Metal posted:Sorry for this necroquote, but I wanted a bit of clarity here because we're going to have a ton of serrano, jalapeno, and habanero peppers this year as well. Yes. The math is easier if you do everything in grams.
|
|
#
?
Aug 17, 2018 23:23
|
|
|
Fridge or cabinet?
|
|
#
?
Aug 17, 2018 23:24
|
|
|
Is it OK if one or two of the pepper pieces is floating rather than below the water line? I used some clean ceramic stoneware to weigh them down but one or two escape every time. Also I hope garlic is OK in this, because I crushed a few cloves and added them too.
|
|
#
?
Aug 18, 2018 00:42
|
|
|
BrianBoitano posted:Lol I enjoy bon appetit, but I checked and my last recipe from them required 2 days of pickling peppers. My dad gave me some old issues of Fine Cooking he had and that seems like it might be the best I'm going to get in print. I'll explore the depths of internet cooking too I guess.
|
|
#
?
Aug 18, 2018 01:20
|
|
|
Casu Marzu posted:Yes. The math is easier if you do everything in grams. And you should be figuring a whatever percent brine by using a ratio of salt to water, rather than salt to whatever you're pickling. Annath posted:Is it OK if one or two of the pepper pieces is floating rather than below the water line? I used some clean ceramic stoneware to weigh them down but one or two escape every time. That said, if you want easy-mode pepper fermentation just get airlock jars/lids. I never bother weighing anything down when I use 'em and I've never had any problems with a ferment going south. You can theoretically get the same effect out of a just leaving a lid on loosely (so fermentation gases can burp themselves out but outside air doesn't get in) but that's not going to be as reliable as a real airlock setup. Human Tornada posted:Fridge or cabinet?
|
|
#
?
Aug 18, 2018 02:58
|
|
|
SubG posted:Yeah. A 3.5% brine is 35 g of water per liter, for example. Awesome! I ordered some fermentation jars and airlocks, but I wanted to get it started while I wait.
|
|
#
?
Aug 18, 2018 03:01
|
|
|
Sorry, late to the discussion but I see your questions were answered. One clarification, I didn't use a brine, just straight up 3.5% salt to peppers by weight. I pureed the peppers and added salt to the blender. I made brine in the past but after watching how Tabasco is made I decided to try their method of just salt and peppers, except I'm using a jar instead of a barrel and will only be waiting a few months instead of 4 years. It's fine so far. There is a lot of liquid in the bottom and no mold.
|
|
#
?
Aug 18, 2018 07:09
|
|
|
I use the sauce in this recipe for stir frying. While its great for a stir fry with mushrooms, I'm trying out broccoli, carrots and snow peas and I don't really think a thick sauce would gel well with those. I figure omitting the cornstarch and dropping the amount of water (maybe to a quarter cup?) will help in making a thin sauce, but what about the rest of the ingredients? As I wont be boiling the sauce, should I also omit the honey? I'm planning on mixing it up in a bowl and dumping it on top of the food and let it heat up.
|
|
#
?
Aug 18, 2018 18:59
|
|
|
I bought some fresh kraut at the grocery (like I just grabbed some from a barrel in the produce section). I didn't get much juice with it, should I try and add a bit of brine if I won't eat it all soon? It's pretty sour so it's got to be fully fermented.
|
|
#
?
Aug 18, 2018 20:38
|
|
|
|
| # ? May 24, 2024 14:44 |
|
|
Kaiser Schnitzel posted:I like doing things the hard way waaaaaayyyy to much to go in for Rachel Ray. I sort of hate Christopher Kimball but do like the Milk Street podcast too, I'll have to take a look at the magazine. I was just about to suggest Fine Cooking, I had a subscription for about a decade (my mom bought it for me every year, but when her life ended, so did my sub, and I just never re-upped  ). Nice balance of easy vs. challenging stuff, classics vs. trendy, good features on seasonal items, and pretty pictures that helped inspire me. I also had a sub to Cooks Illustrated for about 15 years (thanks mom, I miss you), and while I loved the recipes and the snarky reviews, it's tough to get excited about a dish when it's always in b&w. I'm totally with you on the magazine love, I liked having some fresh ideas and food porn magically show up at my door every month. If I know what I want to make, Epicurious usually has my back. But sometimes you don't know you wanted that Swiss chard and lentil salad until FC shows up with a luscious photo, y'all feel me? Also, unlike Cooks Illustrated, FC puts out an index in every year-end issue, so if you have fifty billion back issues like I do, it makes it easy to find that recipe you did for Thanksgiving 8 years ago. Ive flipped thru Milk Street a few times while waiting in line at the market, and it seems like CI's snarky pretentiousness but worse because the recipes were just insipid. Like if someone briefly strangled Kimball with his bow tie and the resulting lack of oxygen caused some brain damage. For the love of god avoid Cooks Country, I got several free issues back in the day bc of my CI sub, and holy poo poo it's like the cooking equivalent of a 10 year old girl putting on her mom's makeup and shoes. "I made a salad by dumping a fuckton of ranch onto a head of iceberg lettuce!"  TLDR: I have strong opinions about cooking magazines.
|
|
#
?
Aug 18, 2018 22:14
|
|
