Posted on 12/01/2020 4:14:05 PM PST by Jamestown1630
To those who know Kimchi, this may seem like a joke – but it’s not.
I first learned to love kimchi when I had it made by a friend’s Oma 30-odd years ago, and I got pretty spoiled on the home-made stuff. We occasionally find jarred, refrigerated kimchis that can rival home-made in local supermarket produce aisles, but not reliably; and getting to the closest ethnic market is a traffic/parking nightmare.
I happened to see the Jayone pictured above in a local store, and bought it just for larks – but to my surprise, it’s actually very good! It may lack a certain element of fizz-and-zing that you experience with the ‘real’ stuff, but for a very unexpected canned variety, we liked it a lot. If you can’t find fresh, and aren’t up for the complicated project of making your own, this may somewhat assuage your addiction if you can find it somewhere nearby. Open up, transfer to a glass container, and chill well.
(My husband doesn't think it's 'hot and spicy' enough - but maybe it can be doctored to personal taste ;-)
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I recently had a birthday, and got some very nice presents. One of them was a Taiyaki iron.
Taiyaki is a popular little fish-shaped Japanese waffle-like cake, usually stuffed with sweetened red bean paste – but often also stuffed with custard, chocolate, Nutella or fruit preserves. It’s a popular street food in Japan, and you can buy little irons for making them, for home use. I haven’t tried it yet, and I’ve read that they don’t work real well on an electric stovetop, though some say they’ve managed it. (If the electric stove doesn’t work, I’ve got one of those little butane- burning ‘hot plates’ to try – watch this space.)
http://chefiso.com/p/taiyaki-recipe/
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I’ve always loved Gordon Lightfoot’s music – he’s a poet-singer in a very old tradition of storytellers. I’ve especially liked his song, ‘The Wreck of the Edmund Fitzgerald’.
But I realized the other day that I didn’t really know much about the Edmund Fitzgerald and her story; so I found this – the 45th anniversary of her sinking was just a few weeks ago - and this is a very moving video. (I got almost to the end, thinking that YouTube at least had the good grace to not interrupt certain types of vids with commercial ads; but alas…)
http://www.youtube.com/watch?v=y5i_XMqdULM
http://www.youtube.com/watch?v=9vST6hVRj2A
Millions of men – and women – all over the world brave the dangers of the seas to ensure the economies, food needs, and defense of their respective countries and communities. Even in the modern world of steel ships and boats and high technology, it takes a lot of grit to do a job like that.
-JT
We are doing frog legs this year. Last year we did goat. Year before we had salmon and octopus. Next year possibly deer.
Christmas we explore.
If your local Wally World’s got it, it’ll be in the refrigerated area of the produce section, near the tofu and fake (vegan) cheese products.
Thanks for the mention of The Edmund Fitzgerald. It is a HUGE deal in northern Wisconsin, and remembered every year. I’ve only been to Lake Superior a few times; we went swimming in August and the water was STILL frigid beyond belief, even at the shoreline. Some winter seasons the ice isn’t gone until July.
Great song, and I love Gordon’s music, too. :)
Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend
A very simple but fast meal with savory Asian flavor.
Egg Roll Skillet
- 1 lb fresh ground pork, unseasoned.
- 1 14oz. bag Dole Classic Coleslaw
- 1 tbsp roasted sesame oil
- 1/2 Cup Soy Sauce
- 1 tbsp grated fresh ginger
Brown sausage into a fine crumble in a covered skillet. After brown, to the sausage and drippings, add sesame oil, soy sauce and ginger to meat and combine well. Add and stir the coleslaw in well. Cover and cook on low heat for 5-10 minutes. Cook time dependent on how much tooth you like in the cabbage. You want a little bite left in the cabbage as you would expect in an egg roll.
Certainly room to explore with this idea. Different ground meats. Different Asian flavor profiles. Different vegetables.
This is a good, simple low carb meal in a bowl. A hearty teenage boy; just put the skillet in front of him and stand back at a safe distance.. :)
My husband is no longer a teenager, but he’d wolf this down, too. I’ll show it to him.
Thx!
I think what impressed me most was the apparent violence of the storm and waves - at one point in the documentary, it seems they were saying that the boat was being ‘twisted’; and pictures of some of the debris of lifeboats indicate incredible force and violence.
Hopefully, it happened really fast, and they died quickly.
I live down south where catfish is worshipped. A fried catfish sandwich on wonderbread with hot sauce & lemon is so delicious. It has to be correctly seasoned. The people who do it well do it really well.
You both made me so hungry. Thanks for the info.
Asian Pear Tart / serve 6 w/ ice cream or whipt cream
Sweet dough 2 c ice cold butter in ½" pieces 2 cups conf 3 egg yolks ¼ cup h/cream 4 ¾ cups flour
Beat butter and conf on med w/ elec/mixe paddle 5 min. Scrape down sides. Add yolks singly on low.
Add cream and mix at med a min. Turn off mixer; add flour. Mix on low to combine. Do not over mix.
Divide dough in half, saran, chill an hour.
Brown sugar filling 1 ½ cups light brown sugar, ⅓ cup flour ¼ tsp cinnamon
Combine brown sugar, flour and cinnamon; stir til there are no lumps. Set aside.
PEARS ¼ cup (½ stick) butter 2 ¼ cups h/cream 3-5 Asian pears, cored in ¼-inch-thick slices
Assembly Butter and flour 12 (4 1/2-inch) or 2 (10-inch) tart shells. Roll out piece of Sweet Dough 1/4" thick. For individual tarts, cut 6" rounds. Line tart shells w/ dough, trimming excess even with edges. Repeat w/ rest dough. Fill tart shells half way with Brown Sugar Filling. For individual tarts, dot w/ tsp butter pieces; spoon on 3 tbl cream. Arrange 1/4-1/2 Asian pears, depending on size, on each tart. Bake golden 325 deg 35 min.
For 10" tarts, dot with 2 tb butter pieces; spoon on 9 tb cream. Arrange pear slices on each tart. Bake golden brown 325 deg 45-50 min.
Asian Pear Tart / serve 6 w/ ice cream or whipt cream
Sweet dough 2 c ice cold butter in ½" pieces 2 cups conf 3 egg yolks ¼ cup h/cream 4 ¾ cups flour
Beat butter and conf on med w/ elec/mixe paddle 5 min. Scrape down sides. Add yolks singly on low.
Add cream and mix at med a min. Turn off mixer; add flour. Mix on low to combine. Do not over mix.
Divide dough in half, saran, chill an hour.
Brown sugar filling 1 ½ cups light brown sugar, ⅓ cup flour ¼ tsp cinnamon
Combine brown sugar, flour and cinnamon; stir til there are no lumps. Set aside.
PEARS ¼ cup (½ stick) butter 2 ¼ cups h/cream 3-5 Asian pears, cored in ¼-inch-thick slices
Assembly Butter and flour 12 (4 1/2-inch) or 2 (10-inch) tart shells. Roll out piece of Sweet Dough 1/4" thick. For individual tarts, cut 6" rounds. Line tart shells w/ dough, trimming excess even with edges. Repeat w/ rest dough. Fill tart shells half way with Brown Sugar Filling. For individual tarts, dot w/ tsp butter pieces; spoon on 3 tbl cream. Arrange 1/4-1/2 Asian pears, depending on size, on each tart. Bake golden 325 deg 35 min.
For 10" tarts, dot with 2 tb butter pieces; spoon on 9 tb cream. Arrange pear slices on each tart. Bake golden brown 325 deg 45-50 min.
Our FRiend, Nopardons, submits this recipe. It reminds me of the deep-fried veggies we used to get at the Bloomsburg Fair every year - mushrooms, cauliflower, onion rings, in beer batter and deep-fried; wonderful stuff:
BEER BATTERED SHRIMP, chez Nopardons
About 1 lb of jumbo gulf shrimp
tarter or duck sauce for dipping
enough vegetable oil to fill a large frying pan aboubt a 1/4 of the way full
Beer Batter:
1 cup flour
1 tsp. ( or a bit more ) of baking powder
a dash of salt
dash of white pepper
a dash of garlic powder
a dash of cayenne pepper if you wish
1 egg beaten
1 cup of stale beer
Shell and devein the shrimp.
Pour about 1 inch or slightly more of the vegetable oil in the large frying pan and heat slowly.
Dip the shrimp into the batter and place carefully in the heated oil. Flip the shrimp over, when one side is golden brown. Cook the other side until it too is golden brown; about 3 minutes each side.
Serve with coleslaw, French fries, and your desired sauce.
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Almond Paste Stuffed Dates
ING lb dates, almond paste, 1 1/2 tb orange flower water, 1/4 tsp cinnamon
METHOD Roll small cylinders of almond paste flavored with orange flower water option, the same length as dates. Make a vertical cut remove the date pit (or buy pitted dates), insert a cylinder of almond paste, and press the sides of the date firmly around the paste, leaving a portion of paste exposed. Decoratively score almond paste w/ dull side of a paring knife. Roll stuffed date in granulated sugar. Garnish w/ a nutmeat, shredded coconut, or light dusting of cinnamon. Store/fridge airtight. Bring to room temp before serving.
BAKED CRISPY WONTONS / ASIAN DIPPING SAUCE
FILLING Mix 8 oz tub PHILADELPHIA Chive & Onion Cr/Cheese,
1/2 lb cooked drained grnd pork, tsp ea minced gingerroot, sesame oil.
ASSEMBLY Center Tb Filling on 32 won ton wrappers. Bring corners up/over Filling; twist tops to enclose.
Flatten bottoms. Place in 15x10x1" pan. Brush lightly w/ water; sprinkle w/ sesame seeds.
BAKE golden 425 deg 10-12 min; drain on p/towels.
SERVE on platter w/ bowl of Dip at center.
DIP 2 tsp sesame seeds, 2 Tb soy sauce, Tb ea rice wine, water.
Can add hoisin or chili paste for a hotter thicker sauce.
We use a sauce like that for our potstickers.
Another thread reminded me of this: Homemade Boursin Cheese Spread.
There are lots of variations of this on the Internet, with different herb combinations, larger quantities, etc. But any way, it’s a lot cheaper than those tiny little commercial patties of Boursin that you find in the deli section of the grocery:
Boursin Cheese Spread
Mix together until fluffy, and then chill at least 24 hours:
8 Oz. softened cream cheese
2 cloves minced garlic
2 T. minced chives
1 T. minced parsley
Pinch of Thyme
2 T. cream (light or heavy :-)
1/2 tsp. lemon juice.
Bring to room temp before serving.
Thank you!
That stuff is ridiculously expensive (my Mom likes it, so she buys it) and I’ll bet that Homemade tastes SO much better!
I’ve used it tossed with pasta, as a side dish to chicken, to rave reviews.
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