Still Me Posted May 5, 2017 Share Posted May 5, 2017 this weekend I'm making KIMCHI!!!! So excited....the one weird thing is the clear plastic jar in the fridge with tiny fermented shrimp in it....they are looking at me Link to comment Share on other sites More sharing options...
little_girl_lost Posted May 5, 2017 Share Posted May 5, 2017 heh...........................wang Link to comment Share on other sites More sharing options...
GaiusIuliusCaesar Posted May 5, 2017 Share Posted May 5, 2017 Just last week I made Thai red pork curry, it came out almost exactly like what you get at good restaurants. Its fun to try new kinds of food, making pasta constantly gets boring after awhile. Link to comment Share on other sites More sharing options...
Ginguy Posted May 5, 2017 Share Posted May 5, 2017 Do you have an earthen pot to ferment it in, or are you going with fridge kimchi? Link to comment Share on other sites More sharing options...
Still Me Posted May 5, 2017 Author Share Posted May 5, 2017 Just last week I made Thai red pork curry, it came out almost exactly like what you get at good restaurants. Its fun to try new kinds of food, making pasta constantly gets boring after awhile. yeah I'm with ya on that...that's all we eat next to pork chops Link to comment Share on other sites More sharing options...
Still Me Posted May 5, 2017 Author Share Posted May 5, 2017 Do you have an earthen pot to ferment it in, or are you going with fridge kimchi? no earthen pot but I have an air tight bpa free container that I'll let it ferment in for 48-72 hours then I'll put it in the fridge Link to comment Share on other sites More sharing options...
GaiusIuliusCaesar Posted May 5, 2017 Share Posted May 5, 2017 yeah I'm with ya on that...that's all we eat next to pork chops My next planned meal is going to be a similar curry but with shrimp and scallops, after that I want to try something with duck. Link to comment Share on other sites More sharing options...
Still Me Posted May 5, 2017 Author Share Posted May 5, 2017 My next planned meal is going to be a similar curry but with shrimp and scallops, after that I want to try something with duck. you should venture into more game meats...the one thing I miss about up north is the Amish stores... can buy rabbit or squirrel ....hell one time they had moose....made golumpki's with it Link to comment Share on other sites More sharing options...
Ginguy Posted May 5, 2017 Share Posted May 5, 2017 Hybrid, that works. I always keep an eye out at local antique malls for old pickle crocs with lids, so useful. Link to comment Share on other sites More sharing options...
GaiusIuliusCaesar Posted May 5, 2017 Share Posted May 5, 2017 you should venture into more game meats...the one thing I miss about up north is the Amish stores... can buy rabbit or squirrel ....hell one time they had moose....made golumpki's with it I'd love to but they are either hard to come by or expensive. rabbit I haven't had for a terribly long time, I really ought to make something with that, my mother has a really good recipe for rabbit fricassee I could try. Squirrel I've never had but I'd be willing to try it, the issue is acquiring it in a form fit for human consumption, and I'm unclear on how to go about that, certainly I wouldn't trust the ones I catch in the attic. No telling what diseases those things carry. Perhaps if I ever have the opportunity to go hunting I will be able to branch out and try some new types of meat. I had some venison last weekend at Ben's house which his parents had acquired on a hunting expedition and that was delicious. Link to comment Share on other sites More sharing options...
Still Me Posted May 5, 2017 Author Share Posted May 5, 2017 Hybrid, that works. I always keep an eye out at local antique malls for old pickle crocs with lids, so useful. oh I have this huge Asian market like 2 miles from my house...I could go buy one they have crazy low prices Link to comment Share on other sites More sharing options...
Still Me Posted May 5, 2017 Author Share Posted May 5, 2017 I'd love to but they are either hard to come by or expensive. rabbit I haven't had for a terribly long time, I really ought to make something with that, my mother has a really good recipe for rabbit fricassee I could try. Squirrel I've never had but I'd be willing to try it, the issue is acquiring it in a form fit for human consumption, and I'm unclear on how to go about that, certainly I wouldn't trust the ones I catch in the attic. No telling what diseases those things carry. Perhaps if I ever have the opportunity to go hunting I will be able to branch out and try some new types of meat. I had some venison last weekend at Ben's house which his parents had acquired on a hunting expedition and that was delicious. dont you live in the sticks? You could set traps on your private property for rabbit and squirrel...I think the best rabbit I had was stuffed with this apple buttermilk stuffing...as for squirrel you can cook it bones and all...the bones are so small that when you stew it they gelatinize and add to the flavor of the stock....and yeah I love me some venison but you can get that damn near all the time here Link to comment Share on other sites More sharing options...
PhilosipherStoned Posted May 5, 2017 Share Posted May 5, 2017 I've never tried kimchi.. but after a korean chick told me what it was and why it was delicous I havent exactly been out to try it. Link to comment Share on other sites More sharing options...
Ginguy Posted May 5, 2017 Share Posted May 5, 2017 oh I have this huge Asian market like 2 miles from my house...I could go buy one they have crazy low prices Do it. Totally worth the investment. The biggest thing is the lid with holes that is slightly smaller than the pot. That alone makes things like sauerkraut and good pickles possible. I've never made kimchi though, so I don't know if that is the proper lid. I have made pickled ginger and quick fridge pickled carrot sticks though. Link to comment Share on other sites More sharing options...
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