OT: The Food & Drinks Thread Part Trois

[Kairi Zaide]

Made this last night. Presentation sucks I know (overcrowded) but I was hungry.

Aged beef tenderloin, seared and then basted with butter, then brushed with a mix of dijon and aged balsamic when i let it rest. Parm crisps that crumbled () in my hands. Endives sautéed in butter then glazed in a mix of maple syrup, aged balsamic and aged soy sauce. Croutons drizzled with the leftover fat from cooking the beef. On top of a simple salad with cucumbers, fresh endives and cherry tomatoes, with a dressing made with aquafaba, grapeseed oil, lemon juice, dijon, salt and pepper.

And for meal prep, I made a vegan chili... with gochujang as an experiment. Worked quite well.

That experiment will push me to make a korean chili con carne in the upcoming weeks. Will probably use ground pork and ground beef, kimchi, gochugaru, gochujang, garlic, ginger and scallions as a base. I'll probably replace the black beans with red beans, and maybe add radish if I feel like it, and top with more scallions, sesame seeds and pickled radish when serving.

And voilà.

May legitimately always make my "chili" korean style from now on.

 

[groovejuice]

And voilà.

May legitimately always make my "chili" korean style from now on.

That looks really nice. How hot did you make it?

 

[Kairi Zaide]

That looks really nice. How hot did you make it?

I put almost half of my gochujang container (which is 500g, so about 250g). And a couple of tablespoons of gochujaru (korean chili flakes). Plus kimchi, which also contains gochujaru.

I use daesang gochujang, and they have a 5-level scale on the packaging for hotness, and the one I buy is a 4.

In the end, I thought it would be really, really spicy. It's still very hot, but not to the point it makes me have wet eyes. I guess my tolerance for hotness has increased these past few months with me doing mostly asian (not just korean!) style stuff.

 

[groovejuice]

It's a great combination of elements for heat, as each one brings its own nuances. Are there pinto and black beans in it?

 

[Kairi Zaide]

It's a great combination of elements for heat, as each one brings its own nuances. Are there pinto and black beans in it?

Just red beans

 

[groovejuice]

Just red beans

Yeah I recognized those but the texture looked like there might be others. Anyhow, great job!

 

[Kairi Zaide]

Yeah I recognized those but the texture looked like there might be others. Anyhow, great job!

I wish I had found adzuki beans. Ate it tonight served with some whacky purple glass noodles I found at the asian market, topped with pickled radish (couldn't find daikon at the grocery T_T) and more kimchi because kimchi is life (and raw sesame seeds because I was too lazy to toast them)

 

[groovejuice]

I wish I had found adzuki beans. Ate it tonight served with some whacky purple glass noodles I found at the asian market, topped with pickled radish (couldn't find daikon at the grocery T_T) and more kimchi because kimchi is life (and raw sesame seeds because I was too lazy to toast them)

I think those noodles might be made from purple yam. I'm going to try my hand at making daikon kimchi. As much as I love the regular cabbage variety, daikon is my favourite - it gets an awesome funkiness.

 

[Kairi Zaide]

I think those noodles might be made from purple yam. I'm going to try my hand at making daikon kimchi. As much as I love the regular cabbage variety, daikon is my favourite - it gets an awesome funkiness.

Purple sweet potato starch for the noodles.

I really need to stop being scared of making my own kimchi. The one I buy is good, but it does get expensive with the amount I consume.

I've had daikon kimchi once, back when I was in Montreal (found it at Marché de l'Eden), and yeah it's very particular, in a good way. Daikon is just so amazing. If just pickled, they are my favorite pickled veggies (more than cucumbers!).

 

[groovejuice]

Purple sweet potato starch for the noodles.

I really need to stop being scared of making my own kimchi. The one I buy is good, but it does get expensive with the amount I consume.

I've had daikon kimchi once, back when I was in Montreal (found it at Marché de l'Eden), and yeah it's very particular, in a good way. Daikon is just so amazing. If just pickled, they are my favorite pickled veggies (more than cucumbers!).

When I make Bánh mì, I make a pickled slaw for the sandwich with daikon and carrots. It's fantastic.

 

[Kairi Zaide]

When I make Bánh mì, I make a pickled slaw for the sandwich with daikon and carrots. It's fantastic.

View attachment 348550

That looks amazing. I should try making banh mi one day. Unfortunately I'm one of those who can't stand cilantro.

 

[angusyoung]

When I make Bánh mì, I make a pickled slaw for the sandwich with daikon and carrots. It's fantastic.

View attachment 348550

Looks great! Grew up with pickled slaw, Indonesian influence, but threw in whatever as it's so good. Put it on some pulled pork,goes great or simply a side.

 

[angusyoung]

That looks amazing. I should try making banh mi one day. Unfortunately I'm one of those who can't stand cilantro.

Leave out the cilantro.

 

[angusyoung]

My body is magnetized by that. I gotta eat dish/cuisine/food/meal from others culture tho. I know that I'm missing something.

That being said, I'm not game enough

You got my curiosity up,what do you eat then? what have you tried? what culture food do you eat?

 

[angusyoung]

Made some Gehaktbals as my SO wanted some big meaty dutch balls and thought that's what she meant seeing as she can't pronounce gehaktbal. We even have a song about them,crazy! must have come up with it when the dutch were trading out east and bringing in the opium.

Reminded me of the SNL skit

 

[Kairi Zaide]

Leave out the cilantro.

Yeah, I know this is something super easy to do. But it just seems so essential to a banh mi.

Guess I could replace with thai basil and/or mint.

 

[Le Tricolore]

Yeah, I know this is something super easy to do. But it just seems so essential to a banh mi.

Guess I could replace with thai basil and/or mint.

I was going to suggest some thai basil. Would be good, I am sure.

 

[groovejuice]

Yeah, I know this is something super easy to do. But it just seems so essential to a banh mi.

Guess I could replace with thai basil and/or mint.

Mint and basil are both great substitutes.

 

[angusyoung]

Yeah, I know this is something super easy to do. But it just seems so essential to a banh mi.

Guess I could replace with thai basil and/or mint.

It's not essential!

 

[groovejuice]

It's not essential!

Perhaps not essential, but the bánh mì screams for fresh herbs. There are some intense and funky flavours in there that are nicely complemented by the freshness. Not to say it's integral to the dish, but it IMO it makes it better and more authentic.

 

[angusyoung]

Perhaps not essential, but the bánh mì screams for fresh herbs. There are some intense and funky flavours in there that are nicely complemented by the freshness. Not to say it's integral to the dish, but it IMO it makes it better and more authentic.

Just saying I'd eat with or without,it's still a wonderful sandwich. Can easily minimize the cilantro and chop it finer so it blends in more and so that it's no so overpowering. Sometimes the Gumbo I make has no File powder,it's still good. Typical for any dish,there are a plethora of recipes and they are not all identical,so many variations. Baking is a different matter where it's more formulaic and science and requires more adherence to the recipe. Might be taking exception to a previous post where it was mentioned that someone would not attempt a recipe due to some reason or another, yet creates some concoction of multi continent fusion that is totally bastardized.

 

[cphabs]

If any gardener or farmer has a problem with bugs? I’m here to tell you as a layman that the Carolina Finch can solve it. I live in an old brick home with a substantial deck in the backyard. Every spring and summer we get carpenter ants in the house. Not too bad and we don’t use pesticides. This year a set of Carolina Finches setup shop in my backyard. These little bastards have decimated the carpenter ants! Seriously! My wife was sun bathing on the deck and they didn’t care about proximity to humans. I had to go to the local autobahn society to help me figure out what they were. I have 2 Carolina Finch birdhouses on the way. Seriously, there are no bugs in my backyard and these little bastards are eating them! I love it!

An edit! I have a giant 80 pound golden retriever that is not fat. Just a giant alpha female. The backyard is her domain. She will lay down and watch the Finches fly. Anything else? Like cats etc? It’s go time! Just an interesting dynamic.

 

[peate]

Essential service? Of course it is.

Brownstein: Chalet Bar-B-Q re-opening and devotees squawking no more | Montreal Gazette

 

[angusyoung]

Essential service? Of course it is.

Brownstein: Chalet Bar-B-Q re-opening and devotees squawking no more | Montreal Gazette

What a joke! dining out is considered a luxury, not essential at all.

 

[peate]

What a joke! dining out is considered a luxury, not essential at all.

I guess you've never been?