What did you cook today?

Seriously, I just cooked a can of Grands Biscuits, I ate one with fried Spam in it and one with Bumble 'n Brown it.

Some days, that's how I roll.

 

i zapped a fish (a frozen little slab of tilapia), with a little lemon, bullion powder and a bunch of fozen bell pepper slices.
this was my breakfast i just finished.

 

They came out kind of too carroty for me, plus there were a lot of tough woody parts. I think they would still work if you high graded with younger more tender parsnips. Also i'm going to stop reusing the brine from previous batches, I have the idea the old cultures are over-producing and making it too tangy. I remember from making sourdough bread, when the culture gets over -populated the old yeasts start producing too much lactic acid

 

I vehemently second that. My last attempt, when I added brine from the previous batch, was way too sour. I'm making more this weekend and I'm going to use fresh brine. Along with cabbage and kohlrabi (still my favourite for fermenting), I'm going to try turnips and rutabaga. I've got a big bag of goods to get going. I have to find me more jars. And possibly a bigger place to live!

 

I haven't been doing much cooking lately, but I got my kimchi done. 4 jars of shredded green and red cabbage with carrots, 3 jars of turnips and 1 jar of kohlrabi. I used Thai Chili peppers in this batch, hotter than the others I've used. They're small and thin so I just slit them and threw a couple in each jar, along with chopped garlic (and fresh brine!). I ran out of jars so I didn't get to the rutabagas. I'll make them next week, along with more cabbage and kohlrabi. Oh and the beets didn't turn out very well in my last batch. At least I didn't like them. The sweet taste is lost during fermenting, leaving them tasting pretty bland.

 

For you and kimchi too! :-D
looks like you've got a nice supply going.

 

Last night I made sort of a breakfast skillet for dinner (minus the actual skillet). roasted potatoes on the bottom, then scrambled eggs, shredded cheese, and veggies (fried onions and peppers). It was delicious.

 

I don't take up too much space, but the kimchi is taking over!

I just wanted to mention that this batch of kimchi turned out the best yet. The Thai Chili peppers I used are pretty hot so the batch is really spicy. Not searing-your-tongue hot, but definitely a nice slow burn. Leaving in the pith and seeds made a difference too I'm sure. I took the peppers out of the jars once the kimchi was done so it wouldn't get any hotter. The kohlrabi is good as usual, and I really like the turnip. But the shredded cabbage is the best. I'll shred the cabbage from now on instead of chopping it up. It still has a nice crunch, but the texture is better when it's shredded. And using fresh brine halted that overly sour taste.

 

Steamed cabbage and wild rice, so far.


You all are making me want to make kimchi!

 

I could see where it would become stronger as it used again. I was hoping you would find the parsnips less bitter as that is probably my complaint about them in general. I sometimes do throw them in a stew as I do know they are good for us but to be honest I still am not keen on them.

 

Last night for dinner I made chicken breast in a sauce that is golden mushroom, dried onion soup and sour cream. You have to start in a cold oven or the sauce splits. Made egg noodles, asparagus, spinach salad and fresh bread to go with. For Jaz I did a piece of herbed salmon and portobello mushrooms.


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Tonight I made a stew and dumplings. Loaf of fresh bread and salad to go with.

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Chicken nuggets and a bbq bake type sandwich

 

I made a batch of kimchi ....for my paste I did two tablespoons of minced ginger two tablespoons of minced garlic and I teaspoon of ground chills with six tablespoons of spring water...The longest part of the process is salting and rinsing cabbage.(the waiting is the hardest part lol) ..then I mixed all the vegetables together and added the paste mixing well ..and put in jars. ( yielded 3 jars) Let the fermenting begin ! I always make is this way since im not a huge fan of the fishy kimchi

First picture is all my ingredients;l
3 small heads Napa cabbage
Garlic
Ginger
Chili peppers
Daikon
Scallions

 

I boiled one mug of white rice while gently simmering mushrooms and sliced courgettes (zucchini I think you call it the US) in a wok.As the the vegetables were simmering I beat three eggs and added this to the wok.The final stage was to bed the rice down on a plate,adding a generous amount of unsalted butter and a liberal splash of sweet and sour soy sauce.Then I topped the rice with the vegetable and egg concoction and the dish was done.Very simple cooking but very tasty.I don't tend
to eat much in the day but usually have a large meal in the evening,usually quite late.This dish is just something that evolved through using ingredients that I like.

 

I made roast beef tonight. Roasted garlic mashed potatoes, green beans, tomato cucumber plate, Yorkshire puddings and pepper gravy.

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It's the kimchi craze! Now Expanse is going to have to give it a try.

That's great, you make it the more traditional way. I just chop up veggies and add garlic and hot chili peppers. I've never tried making a chili paste. Sometimes I'll add fish sauce to an individual portion I scoop out for a meal.

 

A sandwich with spinach, mushrooms, and Swiss cheese.

I'm tired today.

 

baked breaded boneless pork chops
rosemary and olive olive quinoa and brown rice
asparagus

Very yummy!

Have left over pork that I will put on my salad.

(bonus my teenaged son loved it)

 

Right on, another kimchi chef!
I tried to give you a like but "there was a problem storing my reputation vote" (Never seen that error message before, wtf?)