I've heard a lot about it but I don't know what it actually is
Kimchi, specifically, is basically pickling. Usually some type of vegetable, most commonly cabbage, usually fermented in a brine of various seasonings, which tend toward hot.
But what kimchi can be is pretty broad. It's more a particular process than a collection of specific ingredients. The most popular type of kimchi involves napa cabbage, just like the most popular type of pickling is the cucumber. But the sky is basically the limit.
I've heard a lot about it but I don't know what it actually is
Kimchi actually covers a pretty broad range of Korean fermented pickles using a range of veggies. It's used as a condiment/side dish. But the type of kimchi most westerners are familiar with is kimchi made from leaves of napa cabbage. It's spicy, tangy, and pungent. Also good napa kimchi usually is made with fish sauce and/or shrimp paste which gives it a smell that the uninitiated will find rather funky. But it adds a component of umami which gives it a wonderful flavor. You can get kimchi in the states that doesn't have fish sauce or shrimp paste, but personally I find it rather bland. http://en.wikipedia.org/wiki/Kimchi
I've never been fond of most types of kimchi, but I love pickling. It's one of the easiest ways I've found to bring in some homemade flavors, because the hardware is inexpensive, it's easy to set up, and the hardest part is the waiting. And like Dru said, they make excellent side dishes, so it almost always pays to have a few jars around.
No, gonna have to stop right. I wont have time. I would absolutely love to test recipes, but I straight up refuse to have responsibility for anything until the month of June. Sorry.
Stale I'd love to help but what exactly would you want from a tester? I can only cook about twice a week (big meal on Sunday, something smaller during the week if I'm in town) and there are some things I can't cook with (eggs, peanut oil).
Coran Attack!
0
Quoththe RavenMiami, FL FOR REALRegistered Userregular
He'd probably want someone to follow the recipe as he wrote it, then give feedback
If you choose to test or are chosen to test, I suppose, the instructions are simple:
Follow the recipe EXACTLY as it is written. No substitutions, no adding, no subtracting...no nothing. To. the. letter.
Then we want to hear: What did it taste like, did things seem off, was is good, was it easy to follow, does something need clarification, do the times seem off, etc..
sometime in march, I'll be starting a new round of chemo. This one will be nastier than before and will probably put me down for a while.
I'm going to focus on putting together my cookbook during my downtime to distract me.
As such i will need testers to step up so I can get the finishing touches put on this. This whole thing has taken way too long.
Oh, hey, the other day I was poking through my inbox to see if any of it was vegetarian. Was going to give the sweet potato casserole and the biscuits a go. The message is from October 2010. Would either of these have changed since then?
sometime in march, I'll be starting a new round of chemo. This one will be nastier than before and will probably put me down for a while.
I'm going to focus on putting together my cookbook during my downtime to distract me.
As such i will need testers to step up so I can get the finishing touches put on this. This whole thing has taken way too long.
Oh, hey, the other day I was poking through my inbox to see if any of it was vegetarian. Was going to give the sweet potato casserole and the biscuits a go. The message is from October 2010. Would either of these have changed since then?
Stale I'd love to help but what exactly would you want from a tester? I can only cook about twice a week (big meal on Sunday, something smaller during the week if I'm in town) and there are some things I can't cook with (eggs, peanut oil).
like Zip and Quoth said. You just need to follow EXACTLY what I give you. No "well I don't like things very salty, so I cut the salt in half and switched the thighs for breasts because I'm retarded.".
I wouldn't ask anyone to cook something hazardous to them, so obviously if you can't handle nuts, I'm not going to give you a peanut satay to make.
While I really appreciate things like "this was great" and "turned out excellent", those aren't really helpful. I'd rather you bitch at me about little things than just praise the recipe.
I'd certainly like to try out some new recipes. I usually have Sundays free for longer cooking and do shorter meals during the week, so I could do sides or anything that might take around an hour on those days. I have to give quite a lot of feedback on processes for work and I try not to assume anything, so I hope I'd be good at that part.
That thing was probably alive during the first world war
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ReginaldWhen I am Pres., I will createthe Department of ______Registered Userregular
I have these ingredients left over from my week, and I need to come up with something for weekend eats out of some of these items. I'm thinking a crockpot may be where it's at with some of the veggies, thighs, and stock. Any other ideas, maybe a stirfry?
Chicken thighs with skin
Baby Bella Mushrooms
Baby Dutch Yellow Potatoes
Red Onion
Chicken Stock
Baby Carrots
Brussel Sprouts
Guinness Beer
Fish sauce
French Onion Soup (canned)
Also a full spice rack and various condiments, including waaay too much Dijon mustard.
Posts
I could give this a shot in like 39 days.
Coran Attack!
@Druhim
This is what's for dinner this weekend
momofuku milk bar would have it because they do a lot of creative things with asian flavors and whatnot
but you could get kimchi in chinatown probs, koreans sell stuff in chinatown sometimes
I'd just like to reiterate how much I hate you for being able to "just walk over to momofuko"
so, in conclusion, die
oh my god
YES
I've heard a lot about it but I don't know what it actually is
Korean fermented vegetables, usually cabbage or radishes with chilies and shrimp paste
Sounds odd but is completely delicious, if you like sriracha you'd probably like kimchi also
Kimchi, specifically, is basically pickling. Usually some type of vegetable, most commonly cabbage, usually fermented in a brine of various seasonings, which tend toward hot.
But what kimchi can be is pretty broad. It's more a particular process than a collection of specific ingredients. The most popular type of kimchi involves napa cabbage, just like the most popular type of pickling is the cucumber. But the sky is basically the limit.
Kimchi actually covers a pretty broad range of Korean fermented pickles using a range of veggies. It's used as a condiment/side dish. But the type of kimchi most westerners are familiar with is kimchi made from leaves of napa cabbage. It's spicy, tangy, and pungent. Also good napa kimchi usually is made with fish sauce and/or shrimp paste which gives it a smell that the uninitiated will find rather funky. But it adds a component of umami which gives it a wonderful flavor. You can get kimchi in the states that doesn't have fish sauce or shrimp paste, but personally I find it rather bland.
http://en.wikipedia.org/wiki/Kimchi
I'll have to give it a try sometime.
I've never been fond of most types of kimchi, but I love pickling. It's one of the easiest ways I've found to bring in some homemade flavors, because the hardware is inexpensive, it's easy to set up, and the hardest part is the waiting. And like Dru said, they make excellent side dishes, so it almost always pays to have a few jars around.
i can mail you some
I'm going to focus on putting together my cookbook during my downtime to distract me.
As such i will need testers to step up so I can get the finishing touches put on this. This whole thing has taken way too long.
No, gonna have to stop right. I wont have time. I would absolutely love to test recipes, but I straight up refuse to have responsibility for anything until the month of June. Sorry.
Sheri Baldwin Photography | Facebook | Twitter | Etsy Shop | BUY ME STUFF (updated for 2014!)
Coran Attack!
Follow the recipe EXACTLY as it is written. No substitutions, no adding, no subtracting...no nothing. To. the. letter.
Then we want to hear: What did it taste like, did things seem off, was is good, was it easy to follow, does something need clarification, do the times seem off, etc..
Oh, hey, the other day I was poking through my inbox to see if any of it was vegetarian. Was going to give the sweet potato casserole and the biscuits a go. The message is from October 2010. Would either of these have changed since then?
nope, I haven't updated those
danke
like Zip and Quoth said. You just need to follow EXACTLY what I give you. No "well I don't like things very salty, so I cut the salt in half and switched the thighs for breasts because I'm retarded.".
I wouldn't ask anyone to cook something hazardous to them, so obviously if you can't handle nuts, I'm not going to give you a peanut satay to make.
While I really appreciate things like "this was great" and "turned out excellent", those aren't really helpful. I'd rather you bitch at me about little things than just praise the recipe.
Coran Attack!
If you have any recipes with 0 salt and 0 alcohol I might be able to test that one! 8->
I actually own it
I'm trying to stop myself from buying the modernist cuisine set. Am I a bad enough dude to buy a $500 cookbook?
sure
Heeeeeeeey, that's not a recipe at all!
KNEEL BEFORE ME, COOKING MENSCHU
40 inches, 27 lbs, caught in Maine
Chicken thighs with skin
Baby Bella Mushrooms
Baby Dutch Yellow Potatoes
Red Onion
Chicken Stock
Baby Carrots
Brussel Sprouts
Guinness Beer
Fish sauce
French Onion Soup (canned)
Also a full spice rack and various condiments, including waaay too much Dijon mustard.