Thanks man, hoping you and I can share one of these meals soon! I love butchering and keeping it fresh, I'd have mine over a resteraunt 10 out of 10 times.tctenten said:Looks real fresh. Nice job butchering and preserving.
Thanks man, hoping you and I can share one of these meals soon! I love butchering and keeping it fresh, I'd have mine over a resteraunt 10 out of 10 times.tctenten said:Looks real fresh. Nice job butchering and preserving.
I am going to quick grill it and have it with corn on the cob #unconventionaltctenten said:Stir fry?
Garlic, ginger, soy sauce, sesame seeds? And what is in the cups?JoynersHotPeppers said:Korean inspired venison for later...
Is there anything else?grantmichaels said:Gochujang?
I was kidding, it is the staple. My old manager had it by the 5 gallon bucketgrantmichaels said:I'm sure there is, but my Korean familiarity ends at gochujang and bibimpap ...
Heat is mild, like my Thai blend. He did and he sent me pods.tctenten said:Nice. I think Sticknan grew a bunch of Gochu plants last year to make his own. How is the heat?