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The 10th Annual Hot Pepper Awards Winners Announced!

ShowMeDaSauce

Member Since 20 Jul 2016
Offline Last Active Yesterday, 06:43 PM

#1499152 Making Vinegar

Posted by ShowMeDaSauce on Yesterday, 06:37 PM

Anyone ever used one of the food grade SS air stones used in brewing to supply additional oxygen to the mother? Pump and stone is around $25 total online




#1499137 Making Vinegar

Posted by ShowMeDaSauce on Yesterday, 05:52 PM

Ive got a homemade black currant wine i turned into vinegar. Its been aging a little while....i probably should check on it this week :D




#1499135 Council of Grand Master Wizards Advice Required

Posted by ShowMeDaSauce on Yesterday, 05:47 PM

Am I missing anything?

 

 

Salt and a very small amount of sugar for the LactoB to get a fast early meal. Bosc or Asian pear works great if you don't want to use table sugar. Flavor is extremely subtle.




#1498913 Comfort Food Thread

Posted by ShowMeDaSauce on 15 October 2017 - 05:32 PM

Spinach and cheese burek. Raspberry chipolte sauce on the side. Mainly for the chicken. I need to get another one in just cheese. The sauce goes well with cream cheese and brie.

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#1498878 Now what after they are dried?

Posted by ShowMeDaSauce on 15 October 2017 - 03:13 PM

Super Chiles, Lumbre and Gochu all dried. Most of the lumbre and gochu are sun dried. The smell is killer. The Supers are all dried in the dehydrator and they are a wonderful bright red. Gochu and Lumbre are nearly completely deseeded and most have been removed from the Supers too. The Supers are pretty hot by comparison.

 

Looking at the dried lumbre sure makes me think they would work ok for a gochu blend for soups and maybe kimchi.

 

Lumbre mixed with the Supers sure looks like a nice chile powder blend for Latino type dishes.

 

Supers plus Sichuan peppercorns sounds like a killer chile oil but the commonly used peppers are cheap at the market.

 

Im also a bit stumped how to grind them coarse like the flakes sold for kimchi? My only grinder is a electric blade type spice grinder. Stuff comes out pretty fine rather quickly. Ive got a very old antique hand crank coffee grinder too but......Maybe a new hand crank grinder is a better option?

 




#1498868 Spicy seafood noodle soup (jjamppong)

Posted by ShowMeDaSauce on 15 October 2017 - 02:42 PM

I make it with pork and seafood when i make it from scratch. Maangchi's recipe is pretty good actually. Wang brand Korean style noodles are ok if you don't want to go through the hassle of pulling your own. Parboil them first before adding to the soup to get rid of some of the starch or fully cook them and pour the soup over them. Korean fishcakes are also good in Jjamppong. I like the squid the best.

 

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#1498840 Spicy seafood noodle soup (jjamppong)

Posted by ShowMeDaSauce on 15 October 2017 - 12:20 PM

This is the beef version at the place ive been going to lately. You can get it in beef or seafood but not a combo which i prefer. When you order they warn you its spicy. To get it authentic you have to make sure they understand you like spicy. The rest of the table is literally covered in 12-15 side dishes (banchans)...Total price is around $11 and all the banchans you can eat.

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#1498835 The Ramen Lover's Thread

Posted by ShowMeDaSauce on 15 October 2017 - 11:46 AM

Finally got to try the Prima Taste Chili Crab. IMO it needs a little more paste. Luckily i have some roasted Thai chile paste. Needed a little soy sauce and chile oil too IMO. Fresh Thyme had a reasonably good "crab stick" on sale. It almost fooled me when i sampled it. I got a couple bags just for quick ramen meals.

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#1498569 The most amazing kimchi recipe known to man!

Posted by ShowMeDaSauce on 14 October 2017 - 11:04 AM

The Arirang kimjang videos have lots of kimchi ideas including vegan. Buddhist kimchi as an example has a very interesting broth made with "pumpkin" although i cant imagine kimchi without garlic or green onions :D

 

Radish kimchi is a must try. Very simple to make. I make it in 1/4" strips sometimes for adding to soups. It remains surprisingly crunchy even after boiling for a few minutes. One version of radish kimchi uses a very small radish. Its killer but the radish is hard to find even in season. I think they call it ponytail. The radish has a bowling pin shape.

 

I use this recipe with less fish sauce and just add some Asian pear, Bosc works fine too. https://www.maangchi...recipe/kkakdugi

 

You will find many recipes using "porridge". Its nothing more than water, sweet rice flour and sugar. Heat until it thickens and begins to look more translucent. Let it cool and mix in your other seasonings. I often just skip the porridge and make a variation of the "emergency" kimchi. It turns out great.

 

Left over seasoning paste freezes well. Once you find one you like, make a bigger batch and freeze it in small enough portions for later use.




#1498317 everyone gets tacos!

Posted by ShowMeDaSauce on 13 October 2017 - 11:32 AM

Killer!!!




#1498309 SnS copycat chilli

Posted by ShowMeDaSauce on 13 October 2017 - 10:51 AM

So i may try some creamed onion soup or cream and heavier on the cumin....less tomato too. The acid bite is really light in their chilli and cumin seems strong.

 

Its a really addictive chilli for stuff like chilli mac if you grew up eatin it. Parmesan and "not so secret" sauce they add seems strange but it all works well together.




#1498177 The most amazing kimchi recipe known to man!

Posted by ShowMeDaSauce on 12 October 2017 - 06:48 PM

Jjamppong rocks!!!

 

That is one of the first Korean dishes i remember eating. A little hole in the wall Chinese place made it with beef and seafood including sea cucumber. Owners were from Korea.

 

BTW i think its still KimJang season too

 

Checkout their other kimchi related videos...they are excellent




#1498114 Spam Musubi

Posted by ShowMeDaSauce on 12 October 2017 - 11:28 AM

lol, when we had a school trip to the CNE (Toronto) to study cows, as a kid, we learned what went into hotdogs, never ate one since  :sick:

 

That is exactly why i only get Kosher hotdogs or at least Kosher quality all beef hotdogs. Most bologna or baloney is nothing more than a huge hotdog.




#1498112 Spam Musubi

Posted by ShowMeDaSauce on 12 October 2017 - 11:24 AM

Ive had one from eastern Europe or Russian bologna that appeared to have been lightly smoked. Now it was very tasty. The international market i go to has lots of "eastern" processed meats/sausages. I sample them when on sale. The real polish sausage i got last time was outstanding. I think it translated into home style or country style sausage?




#1498104 Spam Musubi

Posted by ShowMeDaSauce on 12 October 2017 - 10:46 AM

I can slam a Yoohoo!!!!

 

I wont touch potted meat and most bologna unless its Kosher. Growing up around cattle, hogs and slaughter houses put an end to "mystery" meats for me. I will destroy a can of good sardines or smoked kippers with some eggs though.

 

I can only tolerate canned ham products like SPAM fried in smallish amounts. I wont even touch bologna unless its fried to be honest. Just dont care for it.

 

One of my favorites besides jerky/summer sausage for camping is small smoked sturgeon. The skin is so tough its like it has its own packaging and it keeps well in cool temps during hunting season.