skruzich

skruzich's comments

"Thank you. It produce 1 1/2 gallons of kimchi, so i let half gallon set out on counter and ferment. its bee 5 days and is starting to taste better. I did not drain the saeujeot or rinse it. Just threw it and the liquid into the batch. next time i'll rinse it good and then throw in. I understand the need for salt. But my doctor is quite upset with me about my salt intake. LOL. FYI i have lost about 20 lbs now by incorporating some of the recipes into my diet along with a new diabetic med. This batch did make some Excellent stir fried Pork and fried rice. I'll tell ya one thing about your recipes. I can eat on one meal for almost a week. So i typically make a dish and use some once in a day for a meal along with other dishes i like"
in Easy kimchi — Jul/16

"Well,made my first batch of kimchi today, with instead of squid i used salted shrimp. not too happy with it so far, way too salty for me and i don't know if i can fix it."
in Easy kimchi — Jul/16

"Ohh btw i forgot to say i refridgerated the half fried chicken, to which when I want some more i'll just second fry the chicken again and then mix sauce. it should fry up very crispy still even though its been in the fridge. Good way to freeze up a large batch and then portion out to individual sizes and drop into a fryer and finish it up. good for a quick meal"
in Seasoned fried chicken (Yangnyeom-tongdak) — May/16

"Made it for the first time today, i wasn't about to pay 12 bucks for a pound of rice flour, so i got me a bag of 2.00 rice and ground up the kernels into flour. Worked just fine. I did not complete the whole batch since i am teh only one in my house and i'm not going to even try to eat 3 lbs of chicken. I used chicken breasts cut into cubes of various sizes. Fried up good first round about 5 min to fry since my chicken was smaller pieces. Then i made up the sauce and then refried enough for me to eat until golden. Was pretty crispy. Sauce is too sweet for me. First of all, not good for that much sugar in my diet as i am diabetic. Going to have to modify sauce to less sugar. PLUS It just is too sweet for my tastes. I'm from Georgia and southern barbq down there is mustard based sauces when we grill and make pork barbq. I Think instead of rice syrup, i'll be using mustard. Probably use mustard powder and mix it up into a hot mustard and add that instead of the rice syrup. I think if i do use any sweetener, i would use blackstrap molasses. Guess i'm going to hvae to get creative here. I Won't pay as much for potato starch as i did the other day, its obscene how much they charge. I'll just be making my own starch from shredding potatos for hasbrowns and drying the starch that settles at the bottom of the bowl. Get dual use of potatos that way and produce a needed ingredient for basically no cost since i usually just throw starch water away."
in Seasoned fried chicken (Yangnyeom-tongdak) — May/16

"All meat will be tough if you cook it wrong. Start out with HIGH heat and braise it then once its braised cook on low heat. Meat only gets tender on low heat."
in Spicy stir-fried pork (Dwaejigogi-bokkeum) — May/16