EvilGrin

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Viewing 15 posts - 226 through 240 (of 262 total)
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  • in reply to: Spicy Chicken Stew? #63074
    EvilGrin
    Participant

    Yes yes yes!!!

    Dakdoritang 닭도리탕 sounds fantastic.

    in reply to: Korean hot pepper flakes #63065
    EvilGrin
    Participant

    Try this one if you can find it. Cost is around $4/lb and they are no overly spicy. Very good for more than just kimchi too.

    in reply to: Korean hot pepper flakes #63053
    EvilGrin
    Participant

    Many of the bags of pepper flakes i see say “powder” but if they have a clear spot on the bags some are really flakes. Look for bags that have picture of kimchi on them.

    in reply to: Kimchi using Taiwanese cabbage #63042
    EvilGrin
    Participant

    My latest fermentations

    Fujian style red rice wine and my sweet rice wine which turned out fantastic. The red rice wine isnt quite ready yet and the sweet rice was just strained today. This is after several hours of settling in a secondary jar with air lock.

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    in reply to: Kimchi using Taiwanese cabbage #63040
    EvilGrin
    Participant

    Sausage with my homemade ruby kraut and regular kraut.

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    in reply to: Kimchi using Taiwanese cabbage #63038
    EvilGrin
    Participant

    Our family has been making kraut and a variety of pickles as long as i can remember. I just finished making some no salt sweet pickles and some nearly no salt dill pickles. Vinegar based not lacto fermentation. The cucumbers were weeped with sugar for the sweet pickles.

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    in reply to: Cilantro Kimchi? #63027
    EvilGrin
    Participant

    Was it cilantro or culantro? Culantro is commonly used for soup garnish in parts of Asia. The flavor is very similar to cilantro but the much leaves are larger.

    in reply to: Kimchi using Taiwanese cabbage #62977
    EvilGrin
    Participant

    Ive used many kinds of cabbage and Bok Choy for kimchi including red cabbage. This last batch with Taiwanese cabbage turned out fantastic. I haven’t used savoy yet though.

    Try kohlrabi instead of radish in the kimchi sometime. :D

    in reply to: ISO: Dwaeji Gukbap(Pork and Rice)Stew recipe #62968
    EvilGrin
    Participant

    I found one on youtube in english by James Strange

    in reply to: 42 kilos lost and counting #62921
    EvilGrin
    Participant

    Coconut oil contains a large proportion of lauric acid, a saturated fat that raises total blood cholesterol levels by increasing both the amount of high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol.[31] Although this may create a more favorable total blood cholesterol profile, this does not exclude the possibility that persistent consumption of coconut oil may increase the risk of cardiovascular disease through other mechanisms, particularly via the marked increase on blood cholesterol by lauric acid.[31] Because the majority of saturated fat in coconut oil is lauric acid,[31] coconut oil may be preferred over partially hydrogenated vegetable oil when solid fats are used in the diet.[32

    in reply to: Big Birthday Celebration – Help Please #62909
    EvilGrin
    Participant

    Water kimchi, White kimchi or a sweet pickled cabbage is nice if you dont like the more sour fermented type.

    https://www.maangchi.com/recipe/baek-kimchi

    I use a brine similar to the one used for danmuji with cabbage and its very tasty. Very simple to make also.

    in reply to: rice syrup #62820
    EvilGrin
    Participant
    in reply to: rice syrup #62819
    EvilGrin
    Participant

    Sounds like corn syrup with a little honey.

    I use organic blue agave nectar as a substitute although it doesn’t taste like honey.

    in reply to: Kimchi Fermenting Container #62812
    EvilGrin
    Participant

    Exactly, a spilled mess is one thing but a mess mixed with broken glass is a nightmare. I use 1 and 2 quart Mason jars for smaller batches. They fit in the fridge just fine. The 1 gallon jars are just a little cumbersome and limit WHERE in the fridge i can store them.

    The E-Jen containers look like a reasonable compromise mainly because the ones im considering are shorter than a 1 gallon jar. The inner lid acts like the stones used in a pickling crock to minimize the contact with air.

    https://youtu.be/yyYza70q9ic`

    in reply to: Curry in Korea #62775
    EvilGrin
    Participant

    Sofar i have not found any Korean side dishes that compliment curry. At least not the more common yellow and red curries. Green curry however might but im not a fan of Thai green curry.

    The potato side dish may but ive never made an effort to find out.

    Vermont brand is very similar to S&B. Both are more of a Japanese style golden curry….. Which is similar to the Thai yellow curry in flavor minus the galanga root and tamarind.

Viewing 15 posts - 226 through 240 (of 262 total)