The food and drink forum blog thread.

[Muffin Man]

RAGER, hope your ribs mend easy. Man those cracked ones are tender, I did that once and that was enough!

[RAGER]

God I haven't slept for shit in a week and a half.

I'm developing dirty dumplings. Don't let the urban dictionary definition ruin it for you. ?

[RAGER]

Made dirty dumplings last night. Forgot to take a pic dammit. Basically steamed and the seared crispy on the bottoms of course. Then a sauce of Szechuan chili oil, Chiu chow oil, soy sauce, and chianking black vinegar. Adorned with fried garlic, fried shallots, chopped kimchi, scallions, black and white sesame seeds, and a little sesame oil.

Other variations could include fermented soy beans, dried shrimp, Jinhua ham, tofu, furikake, sachimi togarashi, nori, etc.....

Next time I'll take a pic.

It's my weekend tomorrow and Wednesday so I'll be doing some Thai cooking also.

[renfield]

This lady kicks ass

I like how she just folds up the quarter heads of cabbage instead of chopping it. Gently, politely! Not sure about the porridge though.

[RAGER]

I don't even need to click on it to know that's Maangchi. She's my go to for most Korean stuff. Yes the porridge is key. It really does work. Leaving them whole like that makes for nice presentation.

Besides, shes adorable.

[renfield]

Cool, I'll try porridge on my next batch.

First batch is gone, 32oz inhaled in about 5 days. This was my first experience eating or making kimchi so I really don't have a frame of reference other than it was fucking delicious.

[RAGER]

That's pretty brave to have never had it before. It looked spot on. Maybe pick up a jar for a compass reading.

[renfield]

Might just do that, cheers

[RAGER]

Got some chanterelles. Processed and now froze.

[mortlock]

what do you do with it?

[RAGER]

Soups, risotto, as a side sautéed, stir frys, in a gravy, with pasta, in a sauce, etc.....

Harvested by my wife up the Wind River Hwy in the Gifford Pinchot Natl forest in Washington.

[RAGER]

Had lunch at Eem again on Tuesday. This time it was just meh. Had high hopes for the burger. Meh. Dinner is when all the rockstars work and that's when they shine.

The best cocktail ice ever though.

[neighbor664]

https://www.youtube.com/channel/UCJjyyWFwUIOfKhb35WgCqVg

[RAGER]

That looks like a good channel. Subscribed!

Thinking about putting this in my office at work.

[renfield]

Tuna melts courtesy of ms. ren while I make kimchi



I used pepper flakes instead of powder this time, so it's a bit less atomic. Also did porridge and used the good fish sauce (Red Boat). This batch came out a bit better, more depth to flavor.

[renfield]

Also attempted peach preserves. Added ginger and jalapeno. I might not have cooked them down enough I dunno, taste great though.



... and I also made nam prik pao!

[RAGER]

Nice dude! 

[mortlock]

i dont work with fruit. not into sweet stuff. no desserts either.

[RAGER]

Same. But did you see that tuna melt and kimchi? 

Can you take heat?  Like Thai heat?

[mortlock]

can i take heat?? hah you obviously dont know who you dealing with.

[renfield]

I used about 30 dried thai chilis for the npp... could barely breathe while those fuckers were toasting. Cats fled the premises. It somehow didn't overpower the rest of the flavors; I'm quite happy with it

[RAGER]

Common occurrence in my house.

[RAGER]

Bunch of late harvest chili's and peppers ? in brine. See where they're at in a few months.



This is the second bag of peeled garlic I've purchased for personal use. I did everything the fucking hard way up until about 7 years ago. I still do a lot by hand but there's only so many hours and my days off are precious. A bag of peeled garlic is a luxury. However I have a big bag of shallots I have to peel.

[renfield]

I've been too shy to ask about your garlic peeling technique. Most difficult thing that occurs in a kitchen in my opinion.

[RAGER]

2 months ago it was bash smash and chop my whole life.  I forgive.