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Thread of What You've Eaten, Cooked and/or Drunk Lately

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AKAK said:
I'm waiting for the day that something really embarrassing is in the background of one of these pics. Damn sure it will be me who does it...
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LOL. I think I posted a pic a couple years ago where my stovetop was covered in something that had boiled over the night before. Might of cropped it out (fyi, the Morton's was only for the pasta water!)
 
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ExpatAkronite said:
Been playing around with Korean bbq this summer (wings, ribs) and have developed a serious addiction to gochujang. have had it in restaurants but never made it at home. Going to have to start making kimchi to go with it. Told my wife we were in before it was "cool".
http://www.bbc.com/travel/story/20200818-gochujang-the-trendy-korean-food-that-burns
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I’ve been experimenting with various Asian foods over the last couple months. I’ve been pleased with my Chinese, Thai, and Indian concoctions, and finally made a foray into Korean tonight with gochujang noodles. Not a huge fan of the flavor of it to be honest.....and the smell of the leftovers is almost nauseating to me. Give me sambal oelek every single day over guchujang. I’ll keep experimenting, but I need to find something with a more complex flavor to help disguise the fermented nature of it.

I do very much recommend watching “Kim’s Convenience” on Netflix while eating Korean, though.
 
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Fungo Squiggly said:
I’ve been experimenting with various Asian foods over the last couple months. I’ve been pleased with my Chinese, Thai, and Indian concoctions, and finally made a foray into Korean tonight with gochujang noodles. Not a huge fan of the flavor of it to be honest.....and the smell of the leftovers is almost nauseating to me. Give me sambal oelek every single day over guchujang. I’ll keep experimenting, but I need to find something with a more complex flavor to help disguise the fermented nature of it.

I do very much recommend watching “Kim’s Convenience” on Netflix while eating Korean, though.
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Have some ribs marinating now (for tomorrow) with a gochujang base. Here is a pretty basic wing recipe that I really like (more street food oriented--and didn't find the fermented sauce overpowering--although ymmv):
https://mykoreankitchen.com/korean-fried-chicken/
 
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