😀
Enjoy! I am very happy with mine. I like it a touch salty so if you're not part of that group then cut back a little. Not too much though, you need the salt to sweat the ginger.
Please do post it Tony.
That's one heck of a Bento box. 🙂
The chef explains a lot here, I Tried $800 Sushi Takeout - YouTube
Skip to 2:00 or so. I would also skip the cute Youtube influencer.
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I agree, but I'll let you in on a secret. Right here in Vancouver where they grow some of the best, top notch rhizomes outside of Japan, it is not what you call affordable. You have to pre-order, with a down payment (yes, I said down payment) and wait a few days. I haven't looked into it for sometime as I can't fathom paying as much for a (root) as for Wagyu beef (which I also don't buy).
You know, you can get really used to that horseradish stuff. It's close enough, trust me. 🙂
Yes I've purchased some (at ~$50 for a small root) and it arrived not that fresh a huge disappointment considering you can buy regular horseradish at the super market and just stick it in the ground to have it fresh all the time. Grated right into a bowl it blows the doors off.
The ritual of these luxury foods has gone off to a strange but predictable place.
The ritual of these luxury foods has gone off to a strange but predictable place.
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I think it was in Netflix "Street Food: Latin America" that I saw Moqueca Gainana.
After finding the Dende Oil (Red Palm Oil) I decided to give it a try. The oil is not particularly flavorful and probably adds color for the most part.
Lots f garlic, nice flavor over all. I probably made enough to eat for a week by myself.
I planted bunch onions last august. I am still getting them from the garden. I figure I have harvested at least $15 worth of them so far and have about half left. I am surprised they have survived the cold.
After finding the Dende Oil (Red Palm Oil) I decided to give it a try. The oil is not particularly flavorful and probably adds color for the most part.
Lots f garlic, nice flavor over all. I probably made enough to eat for a week by myself.
I planted bunch onions last august. I am still getting them from the garden. I figure I have harvested at least $15 worth of them so far and have about half left. I am surprised they have survived the cold.
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I'm not sure who Tony is, but here's the corn meal biscuit recipe:
Mix together in a medium bowl:
1c white flour
1/2c whole wheat flour
1/2c yellow corn meal
2 tbsp sugar
2-1/2 tsp baking powder
1/2 tsp baking soda
cut in
5 tbsp butter
and add
1/4c grated Parmesan
In a separate bowl whisk together
1 large egg
1 c low fat yogurt
Combine dry and wet quickly, optionally including 1/2c roasted corn kernels.
Pat on a floured board about 3/4 inch thick (the dough, not the board). Cut into rounds, put them on a greased baking sheet, bake 15-20 minutes at 400F.
I have been hitting the Korean food store a lot lately.
Today I decided to make Kimchi.
Or, at least what I could find on the internet that claimed to be Kimchi.
1 8# Chinese cabbage
1 large Chinese radish
1 yellow onion (Couldn't find scallions)
small ginger root
10 cloves of garlic
one tub of pepper paste
one jar of pepper flakes
1 cup salt
1/2 cup fish sauce
Lets see if it ferments. I put it in the garage where it is cool so it will ferment slowly/
Today I decided to make Kimchi.
Or, at least what I could find on the internet that claimed to be Kimchi.
1 8# Chinese cabbage
1 large Chinese radish
1 yellow onion (Couldn't find scallions)
small ginger root
10 cloves of garlic
one tub of pepper paste
one jar of pepper flakes
1 cup salt
1/2 cup fish sauce
Lets see if it ferments. I put it in the garage where it is cool so it will ferment slowly/
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It seems like a lot of salt, pepper paste and pepper flakes. Granted I don't know how big a tub of paste or jar of flakes are but it sounds like a lot. It would be a shame to go to all the work to find out you have a hard time enjoying it.
Is the cabbage Sui Choy and the radish Daikon?
You may have a hard time getting it to ferment in the fridge. I leave mine on the counter and when it's done then and only then does it go into the fridge.
Is the cabbage Sui Choy and the radish Daikon?
You may have a hard time getting it to ferment in the fridge. I leave mine on the counter and when it's done then and only then does it go into the fridge.
Yes, Sui Choy and Daikon.
This ended up being about 8L.
I tried the pepper flakes and sauce before adding them and found them to be mild, so it won't be too hot.
This ended up being about 8L.
I tried the pepper flakes and sauce before adding them and found them to be mild, so it won't be too hot.
Fingers crossed for you.
It's funny, I read your word garage and transposed it into fridge. Hopefully the fermentation will work out.
It's funny, I read your word garage and transposed it into fridge. Hopefully the fermentation will work out.
hehe. These old eyes just read funny sometimes. 🙂
Actually garages have been outlawed here in Canada so we converted them all to man caves.
Actually garages have been outlawed here in Canada so we converted them all to man caves.