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Member Since 20 Jul 2016
Online Last Active Today, 06:26 PM

Posts I've Made

In Topic: So I think I got a good ferment... but really don't know.

Yesterday, 05:53 PM

Try a bottle of fermented sauce after aging it in the fridge for a month. I did just shy of 90 days fermenting with orange habs, orange bells and carrot. Blended, strained and pasteurized. Then into the fridge. Turned out great.

In Topic: What was the last spicy meal you cooked?

15 January 2017 - 04:27 PM




In Topic: What was the last spicy meal you cooked?

15 January 2017 - 02:48 PM

Today's meal is pork and kimchi stirfry. Pretty basic one, just pork loin, kimchi, carrot and onion. I might toss in a little extra cabbage too.


Marinade for pork (its enough for almost 2lbs)

4tbs of sweet sake aka mirin

1tbs reduced sodium soy sauce

1-2tbs Korean pepper paste (medium hot and sweeter)

1tbs Korean pepper flakes

1tbs minced garlic or half tbs granulated

1/2tsp black pepper

1/2tsp ginger powder or a tsp of grated

1tsp onion powder


Add just enough marinade to "wet" the pork. Save remainder for the stirfry. Marinate for at least an hour.


You can add a little oyster sauce while stirfrying

I like mine kinda sweet to help balance out the sour kimchi. I add sugar, rice syrup or honey to taste near the end. Brown sugar works pretty good too.


Im going with Jasmine rice today because i feel like Jasmine rice. :D


And....you guessed it....gunna have to wait on pics. Besides it wont technically be the last spicy meal i cooked until after its cooked right?  :P

In Topic: The Ramen King

14 January 2017 - 01:30 PM

I got this White Curry ramen to try since i could not find the other brand anymore at the closest market. The Ramenrater gave it 4.5 out of 5.




I also picked up a fresh jar of Tom Yum paste. They were out of the Mae Ploy brand so i got Maesri instead. I have tried the Maesri canned Tom Yum soup and its not too bad. Pretty hot for a canned soup too. I love Tom Yum noodles with fish balls/cakes and shrimp. I have to drive a good 20 miles if i want to get it at a restaurant. None of the others closer to me serve it as a noodle soup.



In Topic: Base for jalapeno hot sauce

11 January 2017 - 02:14 PM

What would be a good "base" for a jalapeno hot sauce that would reduce the heat and add some flavor at the same time so it wouldn't be just a "basic" jalapeno sauce? Any ideas or past experiences that worked well?



Go to the grocery store and look for those jumbo jalapenos. They are usually duds in terms of heat,


Deseed your HOT jalapenos and combine them with the store bought duds.


Cook it all down covered in a 50/50 vinegar/water brine and allow it to cool covered. (just enough to cover the peppers and anything else you add)


Once its cool adjust the salt, vinegar and add lime juice.


Blend it all up, strain it and taste it again after a few days in the fridge.


I like onion, garlic and cilantro in mine. Coriander and cumin seed isnt bad either.


I use serranos for this if all i can get are the duds at the grocery store.