Food & Drink

What are you having for dinner? *PICS*

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  • Oct 24th, 2020 8:36 pm
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sharkhead wrote: I have been looking for Korean chilli pepper for months to make Kimchi, before I hit the Korean store which is far away, can we find Korean chilli pepper at other stores?
I found some in my local asian supermarket (Fusion in Scarborough), though it took some searching. Look for a package that has this written in Korean on it: 고춧가루 (or use a picture on your phone to compare while shopping).

I'd stick with something decent quality. Don't get the cheapest stuff that might have dyes etc in it, but no need to splurge on the ludicrously expensive (like $50/lb) authentic premium stuff from Korea, either.
Last edited by anatman on Sep 15th, 2020 5:39 pm, edited 1 time in total.
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anatman wrote:


I think the key is to use good Korean dried chili pepper (gochugaru), since it's got a unique flavour profile that really makes or breaks the dish. Unlike sauerkraut, you don't have too be too careful with the salt since you're going to wash it away (don't forget to do that!). More traditional kimchi involves layering the individual leaves, but ain't nobody got time for that--I think it helps in preservation so makes sense in traditional cases where you're making a year's batch of 20+ napa cabbages in one go. Since I was planning on making the jjigae I let it ferment at room temperature for considerably longer than I would have otherwise--to get the wonderful deep fermentation flavours I wanted to pop in the jjigae. EDIT: for the love of god, use gloves when mixing it all together!

The same guy ( Joshua Weissman) has a good sauerkraut video too. Sauerkraut is easier and doesn't require any special ingredients, so it might be a better place to start fermenting. Sauerkraut takes longer to develop (~14 days or more). If it's you're first ferment I'd recommend tasting regularly just to get a good idea of how the flavour develops.
Oh nice write up.
Time to get jigae with it!
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anatman wrote: I found some in my local asian supermarket (Fusion in Scarborough), though it took some searching. Look for a package that has this written in Korean on it: 고춧가루 (or use a picture on your phone to compare while shopping).

I'd stick with something decent quality. Don't get the cheapest stuff that might have dyes etc in it, but no need to splurge on the ludicrously expensive (like $50/lb) authentic premium stuff from Korea, either.
Thanks for the picture, I'll see if I can find it in nearby stores. With dyes? never thought about it, Thanks for the warning!
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Home-made gnocchi with sauce.

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Last edited by OrangeBerry on Sep 17th, 2020 6:38 pm, edited 1 time in total.
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zalapski wrote: Nice. What did you use to shape the gnocchis?
I didn't own a gnocchi board and I tried with a fork and it wasn't the consistency I wanted so I had to improvise. Noticed my mandolin and one of the templates had just about the right ridges needed so I used that. Here's a pic.

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anatman wrote: I also made a lot of pesto sauce with the basil (and parsley) harvest. I'm already planning to make pesto pasta with garlic butter shrimp, but could use some more ideas on what to do with the pesto sauce.
Still could use more ideas for pesto sauce uses, though garlic butter shrimp and pesto pasta was really delicious.


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-=phelan=- wrote: Sous vide some duck breast this evening and seared it on the cast iron. Maple glazed it with some garlic seasoning for it along with some basic veggie stir fry (snap peas and celery)
I'm always impressed with asian cuisine, if you don't me asking I would like location where you buy your duck and recipe please
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anatman wrote: Still could use more ideas for pesto sauce uses, though garlic butter shrimp and pesto pasta was really delicious.
How about Salmon en Croute? Salmon filet with pesto, cream cheese, and spinach wrapped in puff pastry and baked. I make this a couple of times a year. It's a bit of effort but good if you want to stretch your legs and impress the mother-in-law or something.

Something like this:
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..Sept 20 is NATIONAL PEPPERONI PIZZA DAY.
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
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OrangeBerry wrote:
I'm always impressed with asian cuisine, if you don't me asking I would like location where you buy your duck and recipe please
In all honesty nothing fancy. Bought the duck breast from Loblaws at 50%off (true rfder lol)

Recipe was simple insert breast in zippy bag and season with garlic maple seasoning and sous vide for 4hrs after sear on cast iron
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