KF how do you make XXX - kiwis share local dishes

[Bassomatic]

So, we live in an awesome time with the net, can google how to anything. But, it's not how grandma makes. Not how you grew up with. What I want of this thread is how you grew up or did this and we can learn and share it.

So, I will say my back round is PA dutch cooking. Ask anything! I also pickle as a hobby and make my own shine/flavored liquors.

But I just googled and read about https://en.wikipedia.org/wiki/Sundubu-jjigae I don't really know a Korean. I know how to copy this but it's so basic. Anyone have how they grew up to this?

 

[Green Room]

You ever make your own Scrapple?

 

[Bassomatic]

You ever make your own Scrapple?

No, I don't know where to get raccoon meat.

I adore scrapple but you don't think about what it is.

Edit: jokes aside I can explain how to if you wish to hate yourself.

 

[Rokko]

So, we live in an awesome time with the net, can google how to anything. But, it's not how grandma makes. Not how you grew up with. What I want of this thread is how you grew up or did this and we can learn and share it.

So, I will say my back round is PA dutch cooking. Ask anything! I also pickle as a hobby and make my own shine/flavored liquors.

But I just googled and read about https://en.wikipedia.org/wiki/Sundubu-jjigae I don't really know a Korean. I know how to copy this but it's so basic. Anyone have how they grew up to this?

Me like! Can you please tell me again how you make your mac & cheese?

 

[UselessRubberKeyboard]

Care to share how you make your flavoured liquors? I could get into cooking up some of that.

Part of the magic of grandma's cooking is the familiarity with the ingredients. For a Eurofag, following a Korean recipe is a total leap of faith, not knowing what half of the ingredients taste like or how they interact with other flavours. If you've spent a lifetime cooking Korean food, you know exactly how much of X ingredient to add a bit more of to make it taste more Y, so it goes well with Z. Those little tweaks make the magic. Guess it's why the whole 'family recipe' thing is so fiercely defended the world over, too.

 

[NomiMalone]

Luckily, a large number of ingredients for Korean dishes are relatively standardized, at least in the Western hemisphere. Gochujang, a fermented chili paste, is readily available in many Asian markets and even some grocery store chains. I've even seen kimchi available in jars at major North American grocery chains. The penalty for not having "prime Korean ingredients" is nil, because the very basis of Korean food is fermentation and lack of refrigeration. Go nuts, try a recipe -- you won't be disappointed.

Don't be afraid to try a local Korean restaurant, as well. Be prepared for some strong flavors, and try everything placed in front of you, even if you order a simple dolsot bibimbap (veggies, meat, and rice in a sizzling-hot stone pot). Sample all of the banchan (side dishes) and get an idea of which of the savory, sweet, or savory-sweet items you enjoy the most.

Disclaimer: I'm not Korean, but I fucking love Korean food.

 

[Cake Farts]

Shit I clicked the thread because I thought it said “KF how do you make porn”

Anyways, how do you season grilled salmon? I use curry spices + Mediterranean seasoning + sea salt.

 

[PsychoNerd054]

Shit I clicked the thread because I thought it said “KF how do you make porn”

Anyways, how do you season grilled salmon? I use curry spices + Mediterranean seasoning + sea salt.

What the fuck, dude! Now every time I think of salmon I'll think of...

ugh!

 

[Fareal]

Shit I clicked the thread because I thought it said “KF how do you make porn”

Anyways, how do you season grilled salmon? I use curry spices + Mediterranean seasoning + sea salt.

Rub with butter. Sprinkle with herbs de Provence or fuck it, some plain tarragon. Cook. This method also works nicely if you wrap it in foil and bake in the oven.

 

[Bassomatic]

I will update this when semi sober. I'm making both requests soon so I'll have not just paper how to but some pics.

Now @Rokko asked about mac and cheese I'll have a huge family story tied to it I feel part of cooking is that.

So yea few days I'll update.

 

[Rokko]

I will update this when semi sober. I'm making both requests soon so I'll have not just paper how to but some pics.

Now @Rokko asked about mac and cheese I'll have a huge family story tied to it I feel part of cooking is that.

So yea few days I'll update.

It once took me a week to get really sober, I guess it´s the age my friend.

 

[Bugaboo]

Despite being Polish I have never made perogies and therefore I must be killed
I dunno what else Polish people eat, it's all nasty ethnic food and I'm not a fan

 

[Bassomatic]

Ok forgive the delay, but on to the mac and cheese I boasted on and up first incase anyone wants some family history/story of it I'll spoil that then the how to.

Spoiler: backstory

So this comes back from the 1950s and 1960s, My grandparents had no money and ate very plainly, quite often my great grandpa had family meals and my grandma was always happy to do the cooking. Now my great grandpa thought since he's hosting only fair he gets the bill. Grandma used this excuse to buy the best cheddar she could get her hands ons. Very much key for this you need that extra salt and punch good cheddar has if you don't like it probably won't much care for this preparation.

Now for the part of the noodles. Culture in the area they were was well, a bit more openly bigoted and judgmental. To keep those godless catholic working class people out, stores wouldn't stock lots of products, in this area macaroni was an "ethnic" food and you would have to go to the little italian section of the main city to get it. I guess plain noodles were seen as non exotic so that's why the spagetthi.

Now on to the part you may care about, it's in the spoiled text but this is a pretty crispy style so if you aren't a fan of the crusty mac and cheeses this might not be up your alley.

First and foremost, good cheddar, the older saltier drier the better.
Probably about a half box of spaghetti yes you read that right .(half pound)
roughly 2 cups of milk depending how creamy you want a touch more or less
butter and don't skimp, like 1/3 to half a cup.
touch of flour 1/4 cup about all you need
teaspoon of salt
pepper to taste (if you are very visually picky white pepper but a touch more)

Pretty much follow a basic mac and cheese at this point, but incase anyone would feel better I'll give a repeat on the how too.

Boil water and cook your pasta, remember to cook a bit less than you think since it's gonna bake again.
Once this is done get a sauce pan med heat and melt your butter make your rue adding spices flour and slowly add your milk and then some of the cheese.

Once this is done, put this and the pasta in a dish, throw even more cheese on top. Then toss that bad boy in the oven till golden brown, I tend to like 350 (like everything it seems) roughly 40 mins.

I know some of you probably think this is sinful and wrong, I've tried other ways and keep coming back to this. Don't knock it till you try it.

edit:

Spoiler: just made some and splashed hot sauce on

https://ibb.co/iu0OKG

 

[Bassomatic]

Firstly forgive double posting, I thought it would be easier to keep each food it's own post, if better mods feel free to merge and flog me for my transgression

Care to share how you make your flavoured liquors? I could get into cooking up some of that.

I don't make anything to crazy fancy, and that's what makes it so fun easy and cheap. It's booze + stuff and wait for about 90% of what I make.

Really you take a grain or a lower tier vodka throw in what flavors you enjoy and wait a few days. One that I really enjoy is lemoncello, but I hated buying it as I lack a sweet tooth. So I make mine with out sugar. It's brutally tart but so rich esp when frozen. I'll nurse a single shot glass of it for hours.

Mrs. Bass loves her bloody marys so she also enjoys spice, I sliced up a bunch of jalepeno and threw in some vodka. Now when you add the booze you get some heat. But after that got taken so well (it's also the best way to get a cold killed) I thought why not do all the garnish in booze? So really your whole drink is sitting just at tomato juice. So yea, got a jar filled with vodka, threw celery horseraddish olives etc at it and waited. It's really nice and I don't even drink bloody marys.

I was accused of being a classy smart person, so I had to spite them and prove I'm an idiot in an adult costume, so I made some seriously high ABV screech. That fucking hurt and I only trolled myself. It tasted like hell but it wasn't that hobo wine purno lower content, I have no idea how high it was but it tasted like if grapes could melt paint off the wall.

 

[UselessRubberKeyboard]

Holy shit, that sounds gorgeous. I think I have some steeping to do...

My mum had this German thing called a 'rumtopf' - a big kinda pear-shaped glazed earthenware pot - and in summer she'd chuck in loads of fruit (strawberries, cherries, damsons, raspberries etc) layered with sugar, and then fill the pot up with rum until it covered the fruit by a couple of centimetres. I think she covered it with cling film under the lid, and then left it until Christmas. Needless to say, she was very popular around that time of year (and I had some of my first hangovers very young).

 

[heathercho]

So, we live in an awesome time with the net, can google how to anything. But, it's not how grandma makes. Not how you grew up with. What I want of this thread is how you grew up or did this and we can learn and share it.

So, I will say my back round is PA dutch cooking. Ask anything! I also pickle as a hobby and make my own shine/flavored liquors.

But I just googled and read about https://en.wikipedia.org/wiki/Sundubu-jjigae I don't really know a Korean. I know how to copy this but it's so basic. Anyone have how they grew up to this?

Some people add Nongshin Ramyeon seasoning to it. They feel that brings more of a flavour to it. Cooking it in a dolsot, cast iron pot or donabe really adds to the flavour. Like, it imparts a lot of earth subtle flavour to it. If you like Jjigae, perhaps try Budae Jjigae. It's called Army Stew in english, so you can really add whatever you want to it.

Alternatively, if I'm doing this stuff, I often make it Japanese-Korean style - which just involves having an actual dashi instead of making the soup part with anchovies. It's not a whole lot of difference but it does have a slight different flavour.

And homemade really old kimchi is wonderful in it. Fresh kimchi just lacks that properly sour taste you need for it. Also, shredded nori, gim or aonori/parae is really good sprinkled on top. You don't need to serve jjigae's just on their own either - over mixed burnt rice is delicious too.

 

[MW 002]

So for the summer time, I like to make a beverage I simply label as "orange creamsicle". While it is easy to make, it's still possible to screw it up.

So there's really only three key ingredients:
Orange juice
Half and half cream
Vanilla syrup

The trick is that you want to use only a teaspoon of cream, and two pumps of vanilla syrup into your cup- then just pour in orange juice and stir. I personally like putting in ice cubes and drinking it with a straw.

If you add in too much cream though, it will start to curdle and the texture will be really gross. Too much vanilla and it'll be too sugary tasting.

I tried this with vanilla extract before- whatever you do, don't do this. It'll taste really weird and process-y if you know what I mean. Torani vanilla syrup is the best for this, though I'm sure other brands of vanilla syrup will work just as well.

You could always try this with blended crushed ice too; I may end up doing so in the future and will report how it turns out.

 

[Bassomatic]

So tonight I gave into a family treat. I wanted to post here and remind me I have a pic but my phone is in the other room and I'm comfy on the couch and have bourbon.

There's no real name for this, but make a london broil, left overs slice thin, get a hot pan. Big pat of butter and onion salt (this ain't fancy so trust me not powder) get that butter almost browning sprinkle salt on and then slap slices of meat on.

Depending how you did your first roast, you want to push temp up a bit. (personally I cook med rare to well)

Now the heart warming family part was who did dishes got to wipe pan. you'd take a slice of white bread into beef fat butter and onion salt... yea. I kinda have a dish washer fetish. Grandma was smart we fought to do dishes.

Also aside this london broil gets shafted it's a wonderful cut.