Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by pixelfixed

Mine takes about a week,depends on how crazy you want it to get

Yeah with colder temps it's about two weeks... My mom used to keep a batch by the kitchen sink and taste it every day... Using the juice from the last batch as a "starter" helps speed time too...

Have you tried cucumber pickle kimchee? It's my favorite

Originally Posted by Heespharm

Yeah with colder temps it's about two weeks... My mom used to keep a batch by the kitchen sink and taste it every day... Using the juice from the last batch as a "starter" helps speed time too...

Have you tried cucumber pickle kimchee? It's my favorite

I put Cukes in mine,you can also speed up the fermintation by adding more fish sauce.
Best Kimchee I have ever had was at a little roadside stand in Hawaii,old lady had a Giant wood vat full of Kimchee and fish heads.

Originally Posted by pixelfixed

I put Cukes in mine,you can also speed up the fermintation by adding more fish sauce.
Best Kimchee I have ever had was at a little roadside stand in Hawaii,old lady had a Giant wood vat full of Kimchee and fish heads.

Wow that must have been a site... My mother never put fish sauce in ours... She hates the taste

Originally Posted by Heespharm

4-6 tablespoons of soy sauce
1-3 teaspoons of vinegar (preferrably rice vinager)
1-3 teaspoons of sesame oil
4 cloves of garlic minced
2 teaspoons of ginger (I buy premashed from Kroger)
1-2 tablespoons of water to thin it out
1/8 cup of brown sugar
Then 1/8-1/4 cup of Splenda to taste... (To keep calories down can use sugar but use a lot less if you do... Some people use coca cola for sugar and the acid helps tenderize the meat) also some people use Bosc or Asian pears blended to mash for their sugar but my recipe is the quick and dirty way the pears makes it taste phenomenal..

Taste the marinade should be sweet... Will become less sweet as you cook


Rinse meat with water to get excess blood out as this will help taste and keep the meat softer then squeeze dry (optional)

Then marinade for 30min to two hours in the fridge. stirring every once in while to help marinade soak in... Overnight in the fridge is what my mom does...

Then pan fry or grill... I prefer pan fry for ease of use and also I can use the cooked marinade juice to spread over rice (mikes rice sooo good)... Cook until pieces cooked through the longer you cook the tougher the meat gets...

Serve with asian white rice (I will usually get extra from eating Chinese and use that if I'm feeling lazy) and can wrap in red lettuce leaves korean style... Hold leaf in hand put rice and some pieces of meat in leaf, wrap up and eat by hand..


Sorry my measurements aren't exact but I just make this by taste, feel, and look...

Enjoy!

I showed this recipe to my wife and she thought it was a good idea. We had no ginger so she used some 5 spice. Mushrooms sounded good and so they were added. The pears are very interesting but we had some sugar. They will have to be for another time. Butternut Squash was going to be the side dish but the dish shattered. I wasn't hungry enough to take a chance with glass! Gotta go with the flow...

Originally Posted by 32t

I showed this recipe to my wife and she thought it was a good idea. We had no ginger so she used some 5 spice. Mushrooms sounded good and so they were added. The pears are very interesting but we had some sugar. They will have to be for another time. Butternut Squash was going to be the side dish but the dish shattered. I wasn't hungry enough to take a chance with glass! Gotta go with the flow...

How did u like it

Originally Posted by Heespharm

How did u like it

Sorry I should have been more clear. Very good! Interested in trying it with pears.

Originally Posted by 32t

Sorry I should have been more clear. Very good! Interested in trying it with pears.

Yes coca cola or pears both really good ... With. Pears I like slow cooking them that way you get all the flavor and then adding some minced onions to the marinade for the tanginess u get kinda a sweetness and sourness to it while it slow cooks then ladle some gravy in to the rice ...

So what do you do witha fantastic left over leg of lamb?? You make lamb hash

Originally Posted by pixelfixed

So what do you do witha fantastic left over leg of lamb?? You make lamb hash

Yes...you sure do ! That looks great...and in cast iron even..excellent Pix !

Yep. thats my big 14 incher,serves us well.