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Rick

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Rick last won the day on October 15

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About Rick

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    Spark
  • Birthday 08/14/1954

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    Saskatchewan

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  1. Music

    I wonder if that house is still there. https://www.youtube.com/watch?v=s2WywwxWbvY I like the random hounds.. everyone loves a dog picture.
  2. Kimchi

    There were a bunch of wieners left over from a party event on the weekend so I've had kimchi hotdogs for lunch 3 days in a row (saving some time at work), but today I took a day off and made some fresh stuff so it was extra good.
  3. survival related humour

    I recall that once while on safari we ran out of supplies, and were forced to subsist on food and water for several days.
  4. Kimchi

    The gochugaru, wasn't. On close examination it had lots of seeds and was just more finely crushed (Chinese product), but they had the paste so I bought a big thing of that and will use crushed chilies and paste in combination. The lady said they probably stock the right stuff but are just out of it. My cabbage has been brining for 2 1/2 hrs and I didn't include the English cuke in there (hey, what do I know?), so what I'll do is salt it and throw it in with some of the cabbage for another half hour then rinse. I have some wonderfull honey from some young people who only keep a few hives, mostly fed on wildflowers and some canola, so I used that instead of sugar. The 2 little jars have cuke, the big one doesn't. I'm marinating pork loin slices in a bit of that paste with some hoisin and lime juice , maybe use the little bbq once before bringing it in, so there's no reason not to try a little of the fresh stuff, I'll cook some rice...
  5. Kimchi

    I'll be going back to the Asian store, $12 for a lb seems reasonable after all since it costs more online and I haven't seen it anywhere else in town. They don't call it gochugaru but it looks like the stuff and one of the several name and price tags jammed into the shelf beneath it says kimchi chili. I'll corroborate that with the staff. If I had access to a big Korean supermarket like Pat Supermarket in Ontario I might find it for a bit less or on a sale, but this is a LOT of spice for the money. A product description on one website bears out my theory about the seeds. They must split the pods and scoop the seeds out, then sun dry the peppers before crushing them: "Hot, sweet, fragrant and brilliantly red, coarsely ground Korean chili is great for cooking, and a beautiful tasty garnish. Sprinkle it liberally on poultry, seafood and meats before grilling or pan-frying. Use it on finished noodle dishes, pizza, eggs, potato and pasta salads and so on. Keep it in a shaker on the table to brighten up the flavour and appearance of everyday foods like burgers, sandwiches and soups. Because it is seedless, it has a sweeter flavour and much nicer mouth feel than ordinary chili flakes." I want to make some incorporating red cabbage and cucumber a little later today. Wyzard, do you leave the peel on the cucumber?
  6. Kimchi

    I started mauling some chili flakes and soon realised there was something different, went back and checked a pic of gochugaru (appropriate response is gesundheit) and it was obvious - they seem to somehow have winnowed the seeds out of it. If correct this could mean that the increased density of the ingredient as it's measured and the trade off of heat from the seeds for flavour from the pod will change the character of the batch if there's 3 tbs going into a quart. I couldn't find gochujang in a forum search so googled it; the instant cucumber kimchi salad with gochujang sounds like it might be good. I didn't see gochugaru at the wholesale store so I'll stop in at the Asian market. I can use a 340g jar of chili flakes in other stuff (I sometimes put it in carp bait as well as eating it). Depends if I prefer the gochugaru. Edit: I found a pretty good match for gochugaru in the Asian store but I thought it was a bit pricey and want to check out a couple of other places. I have to scale down batch size so I can try different things and not have quarts of kimchi taking up space while I'm only eating 4 or 5 oz a day.
  7. Picture a day thread!

    A friend from the club gave me the Wild Newfoundland Garlic and an old man I go check on once in awhile has a lot of chives in his back yard, so every time I walk through there I grab a handfull.
  8. Kimchi

    I'll have a look in the Asian market, but when I started this I bought a big container of chili flakes, so what I might try as well is crushing those up a little finer to match the consistency of gochugaru.
  9. Multiple Defense Options

    Of course those are actors but here's some hormone candy for you, look at this Mormon in Brazil; he takes the robber's gun away and throws it on the roof then beats the chicken soup out of him.
  10. Kimchi

    Going back and actually looking at the pics in the recipe, their chili flakes are more finely ground than mine, and I'm not adding any water or kelp powder, just nuoc mam, so that could explain the consistency difference in paste, why mine isn't as reddish, and why the brine doesn't rise to cover it all in the jar for a day or so. Again, not anxious about that. Friday's batch used a lot of stuff, big cabbage, big daikon, about a pound of carrots and a pound of bok choy that was in the crisper so I doubled at least the paste ingredients, winging it to try to make something more paste-like, adding more sugar in the hope it may aid fermentation. Next time, if I have the presence of mind I should put up one jar of kimchi with sriracha and one with chili-garlic added for comparison. It seems like an odd kick but it's easy and fun and probably the healthiest thing I'm doing now.
  11. I thought kimchi deserved it's own thread instead of riding on the baking soda one. Made my 3rd batch at work yesterday and it seems to have gone well, my only issue is second-guessing amounts of paste ingredients to match the bulk of other stuff and adding more of one thing and another right until packing it. I always seem to not have enough paste, (but I work it until everything is as evenly coated as possible) but when it starts working in the jar it tastes fine anyway - but I don't have that reddish tint I see in pictures and wonder about maybe adding some sriracha? I wondered about adding chili-garlic sauce but the warning in the recipe that too much garlic can make it bitter decided me against it. At present it ain't broke so I'm not fixing it. I've been taking a little container of kimchi to work and eating it with a kimchi flavoured ramen noodle bowl at lunch, though the health benefits of that much kimchi are probably just enough to act as the antidote to the spice packets that come with the soup.
  12. Didn't need stitches and it's cheap to make, so no biggie. The stuff appears to be good for you, according to the interweb, and I like it, so I'll just make the next batch at work where I can get un-chlorinated water from the cooler.
  13. I thought I'd have a noodle bowl at work (I keep a stash of ramen in my locker) and while on an errand stopped at home to get a little container of kimchi to have with it; lost my grip on that big jar that holds about 1.5L, it fell about 6" onto the sheet of 1/4" black glass I use (used) to roll pastry on and there was a kimchi explosion! I even got a couple of band-aids out of it. Kimchi and broken glass all over hell's half-acre and what a smell!, the cat was disgusted. Washed the floor 3 times.... I know, I know, look at the thread title and try some baking soda. The silver lining in this cloud is I only have a pint of kimchi left and have to make more. This time I'll just take the stuff to work, do it there and use water out of the water cooler. I just phoned the water people and it doesn't contain chlorine. What I made was good so confidence is very high.
  14. Thanks for the hints. I used bottled water for the brining but tap water for the rinses, and while I did see some bubbles earlier I don't now. I think I'll put the little half jar in the fridge now, and put the rest in tomorrow since it's already pretty strong. That puts me sort of in the middle of the 1 - 5 days recommended in the recipe.
  15. Tastes like death warmed-over, which is what it's supposed to taste like , though to be honest it smells far worse. I used nuoc mam fish sauce in the paste, and a little water, tried to adjust sugar for increased volume, etc. I've been nibbling at the half-jar and just made a 2nd batch with carrots in it, mixed the surplus with yesterday's half. It doesn't appear to be an exact science, (though I tried to get the basics right), and massaging sea salt into cabbage is therapeutic.
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