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- Thread starter ORD_Buckeye
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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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ExpatAkronite
Cascadia Subduction Zone
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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Fungo Squiggly
Mortal enemy of all things Bucky
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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
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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ExpatAkronite
Cascadia Subduction Zone
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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Someone say "Street food?" The wife and I did "street tacos" for the first time just last evening. Easy but delish:
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ORD_Buckeye
Wrong glass, Sir.
Three new additions to the herd, a barrel aged rum and two Glens (not blends of course): Angostura 12 year Trinidad & Tobago Rum, 14 year old Deanston and 19 year old LeDaig Oloroso Sherry cask aged.
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ExpatAkronite
Cascadia Subduction Zone
Just salt and pepper (had made kofta with the lamb the night before and pretty much threw the spice cabinet into that--so just wanted to feature the meat).
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