Cookin again

[Zardnaar]

Made yourself Hungary, eh? So, Chicken Paprikash?

IDI it's what's left at the end if the week. No idea what to call it, it's based off a recipe a Turkish friend showed me with chilli flakes added. We've got some left over naan and tortillas left.

I'm hoping last night's kebab had less than 2000 milligrams of salt if not 1500.

 

[Vael]

So, planning a big birthday party this weekend. First thing was making potstickers tonight. Bought the wrappers, but the rest was from scratch. Filling is Ground Pork, napa cabbage, green onion, garlic chives, garlic, ginger, soy sauce and sesame oil.

The cake is next. I'm doing a buttermallow cake, a chocolate cake topped with a butterscotch/caramel sauce, toasted pecans, and then the entire cake is covered in 7 minute frosting. The goal is to make the cake either Thursday or Fri night, decorate the cake Saturday morning.

 

[Beleriphon]

So, planning a big birthday party this weekend. First thing was making potstickers tonight. Bought the wrappers, but the rest was from scratch. Filling is Ground Pork, napa cabbage, green onion, garlic chives, garlic, ginger, soy sauce and sesame oil.

The cake is next. I'm doing a buttermallow cake, a chocolate cake topped with a butterscotch/caramel sauce, toasted pecans, and then the entire cake is covered in 7 minute frosting. The goal is to make the cake either Thursday or Fri night, decorate the cake Saturday morning.

Sounds awesome!

 

[CleverNickName]

Since I'm going to be camped out at home for a while, I decided to do some fermentation.

Face-Melter Kimchi
4 lbs. napa cabbage, shredded (one large head)
1 lb. of diakon radish, chopped into thin ribbons
1/2 lb. fresh serrano peppers, thinly sliced
1/2 lb. green onions, split lengthwise and cut into 2" pieces
1/4 lb. fresh ginger, peeled then coarsely grated
1/2 bulb of garlic, peeled and smashed
1/4 cup kosher salt
1/3 cup gochugaru (Korean red pepper flakes)
1 Tbsp. fish sauce

Combine all of these ingredients into a one-gallon ceramic pickling crock (mine has two semi-circular stone weights that go inside), tossing the vegetables to coat. Cover with a towel, and set it on your counter top.

Check it after 4 hours, to make sure that the vegetables have released enough liquid to completely cover the weighted stones. If not, make a brine of 1 quart water (boil and cool it first) and 1 tablespoon kosher salt; add just enough of this brine to cover the vegetables.

Leave it to ferment for 3-5 days, skimming as necessary. The longer it sits, the more tangy it will be. When it has fermented to your liking, pack the kimchi into wide-mouthed jars. Cover each jar with a double-layer of plastic wrap and secure with a rubber band, and refrigerate. It's ready to eat as-is, but will taste even better after another week or so.

 

[Dannyalcatraz]

How does gochugaru differ from regular red pepper flakes?

 

[CleverNickName]

How does gochugaru differ from regular red pepper flakes?

They are two different types of pepper. Crushed red pepper flakes (at least here in the United States) are spicier and fruitier, because they are usually made from crushed cayenne peppers (which sit at around 40,000 Scoville units.) Gochugaru is made from cheongyang peppers that are sweeter and more floral, and have 10,000 Scoville units. They seem to have more pigment and pulp, too, so they impart more color to the kimchi than cayennes do.

 

[Dannyalcatraz]

Might look for that the next time I’m in an Asian grocery store.




...might pick up some TP while I’m in there, too.

 

[Mercurius]

I made this lamb stew last night. Delicious.

 

[Dannyalcatraz]

That looks very nice. Similar to some beef stews I’ve made in the past. Never would have thought of the bacon, though!

 

[Fenris-77]

Does anyone think its weird that I may (or may not) have just agreed to exchange cooking lessons in Indian cuisine for unspecified possibly shady whatnot? It felt a little surreal, and I may have been asleep. That said, I have a mission to teach anyone who wants to know how to cook a good curry.