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Gravy's Cooking Thread
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Erronius
Macho Ma'am
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moonarchia
The Scientific Shitlord
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Lanx
not gonna shit up your faulty armor thread with food stuff anymore. First experiment with kimchi turned out really well. I asked the internets, and they suggested a quesadilla. Simple enough. Tortillas, cheese, put a layer of kimchi on, nuked for 3 minutes.Just for funsies while that was cooking I put some kimchi into a tortilla as is, and that was really good too.
Lanx
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my wife really likes when i make kimchi fried rice.
Just for funsies while that was cooking I put some kimchi into a tortilla as is, and that was really good too.
we've found out the radish is best over cabbage. Really just make some rice, and marinate some pork in gochujang(hit it with a bit of soy/sugar). then cook the pork like normal add your usual garlic/onion and vary spice w/ how much pepper flakes you can take. Then add some radish cubes and a cup or so of the kimchi and stew for a bit, then mix in rice.
it's sorta like spicy pork dae ji bool gogi.
moonarchia
The Scientific Shitlord
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Lanx
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if you intend to really "stew" it, then i recommend only adding in the raddish towards the very end, after 30mins or so it becomes mush, and maybe then you might want to use cabbage instead.
Falstaff
Ahn'Qiraj Raider
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finally got a sous vide when it was on crazy sale on Prime Day in July... got a foodsaver for free... any recommendations on bags or all they all the same?
We bought a half cow and split it with friends so looking to probably do sous vide short ribs as my first recipe.
We bought a half cow and split it with friends so looking to probably do sous vide short ribs as my first recipe.
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Khane
Got something right about marriage
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Don't buy pre-formed bags, get something like this instead:
Vacuum Sealer Rolls
I prefer cooking short ribs the old fashioned way with a quick sear and then slow and low in an oven. They have a different texture and consistency when you sous vide them. It isn't bad per se but it's not pull apart short ribs. It's more like prime rib.
Vacuum Sealer Rolls
I prefer cooking short ribs the old fashioned way with a quick sear and then slow and low in an oven. They have a different texture and consistency when you sous vide them. It isn't bad per se but it's not pull apart short ribs. It's more like prime rib.
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moonarchia
The Scientific Shitlord
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Didn't use the gochujang paste I have this time, but just put this in the oven. Will see how it tastes after 45 min.
moonarchia
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Lanx
just got this out and am letting it cool a couple minutes. Would you recommend mixing some gochujang in after it has been cooked for heat?
Lanx
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nah, unless you have the premade squirt sauce
View attachment 176852
moonarchia
The Scientific Shitlord
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Turned out plenty spicy from the chili flakes in the radishes and kimchi. Also have some leftovers for work tonight, so that was a success.
Lanx
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moonarchia
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Lanx
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you could dice that up and put it into a korean pancake mix for scallion/seafood pancake
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Erronius
Macho Ma'am
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The only kimchi stuff I ever liked was radish and carrot stuff. All the cabbage kimchi I've tried was horrible. The worst being one of the jars I bought in the "white people" grocery.
Not sure if the tiny dried fish I had years ago was myeolchi bokkeum but that shit was the tits. Think it was served as a side dish and I ate an entire bowl of it
Not sure if the tiny dried fish I had years ago was myeolchi bokkeum but that shit was the tits. Think it was served as a side dish and I ate an entire bowl of it
moonarchia
The Scientific Shitlord
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Way more work than I was after. Just nuked it and ate it as is. I have another premade turkey to use this week, so I will probably go for the stew version.
Lanx
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just has to be imported properly (and by imported, i mean made by asians)
i tried this brand from whole foods mothers in law kimchi, i think it was good, but beyond even whole foods expensive, like 16$ for a 10oz jar i think.
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moonarchia
The Scientific Shitlord
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Yeah, the stuff at H Mart is $4-5 per nice and big container. I went with the 16oz ones. Back near the freezer section they had prepper sized jugs of the stuff.