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February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Stuffed Buns;Rich Pastries

Impressive results on both your steamed and baked buns and stunning pictures as always. Love that you share that you found yourself "grinning with nerdiness." I can relate.

Mar 27, 2015
BigSal in Home Cooking
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March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

It should read meshi not mesh. Darn auto-correct.

Mar 25, 2015
BigSal in Home Cooking
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March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Fired beef (Pulgogi) p. 179

We made this as directed, but used ribeye meat intended for Sukiyaki. We made ssam by wrapping the meat, rice and the hot pepper sauce in lettuce. This would have even been better over the grill. My husband preferred the sweeter bulgogi to the fired pork, whereas I preferred the fired pork, but still enjoyed the bulgogi.

ETA- I think our favorite recipe so far comes from a Korean Mother's Cooking Notes.

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Fired Pork (Toejigogi kui) p. 184

We also enjoyed this recipe quite a bit. We used Berkshire loin chops that we thinly sliced after a short spell in the freezer. Like delys77, we ate ours with rice wrapped in lettuce. The marinade makes for a delectable combination of spicy and sweet (we cut down on the amount of syrup). Also, to make it weeknight friendly, I put the pork in the marinade in the morning, so it was ready to cook when we returned from work.

ETA- Just musing that the marinade might be nice with chicken thighs too.

Mar 24, 2015
BigSal in Home Cooking
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March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Another photo that looks right out of a magazine. Your dumplings look great!

Mar 22, 2015
BigSal in Home Cooking
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March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

This one just made it to the list. Thanks for all of the tips. I will also double the amount of clams (I do that with my linguini and clams too).

I was wondering about Hepinstall's references to chive too. Sometimes she refers to them as Korean or Chinese chives, but in other recipes she refers to them as chives.

Mar 22, 2015
BigSal in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Sorry to hear this one was a miss. It was on my list to try as I enjoy the Japanese version of oyster rice (kaki mesh), but it is typically made with dashi or liquid from the oysters.

Mar 22, 2015
BigSal in Home Cooking

April 2015 COTM: Nomination Thread

I agree that it looks interesting. I'd love to have company cooking from it. POLPO

Mar 16, 2015
BigSal in Home Cooking

April 2015 COTM: Nomination Thread

I succumbed to temptation and bought this book based on that thread too. CHEF, INTERRUPTED I'm also in the mood for Italian cookbook, but unsure of which to nominate.

Mar 15, 2015
BigSal in Home Cooking

April 2015 COTM: Nomination Thread

THE SOUTH AMERICAN TABLE

Mar 15, 2015
BigSal in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Leaf Lettuce Salad (Sangch'u Kotjori) p. 116

I've also made this salad (with napa cabbage leaves) several times this month including the salted shrimp (now I have a use for the salted shrimp other than kimchi). Delicious with the Fired Pork.

Mar 15, 2015
BigSal in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Cucumber Salad (Oi Saengch'ae) p. 118

I've made this cucumber salad several times this month. I usually make it the day before I eat it to really let the flavors meld.

Mar 15, 2015
BigSal in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Kimchi with Steamed Rice (Kimchibap) p. 46

Inspired by milgwimper12, I knew wanted to make this dish. I deviated from the cooking instructions because I cooked the rice in my Kamado-san. Simple, hearty and flavorful.

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Whole Cabbage Kimchi (T'ong Paech'u Kimchi) p. 97

I usually make leaf cabbage kimchi because I enjoy eating it fresh as well, but I thought I'd try the whole cabbage version this time (my go-to version comes from Aeri's kitchen). I omitted the walnuts and the optional live baby shrimp, watercress, mustard greens and green seaweed. I did include the oysters and added quite a bit more garlic.

Mar 15, 2015
BigSal in Home Cooking
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March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Rice with Vegetables and Meat (Pibimbap) p. 50

Bibimbap, especially dolsot bibimbap, is a favorite of mine. This version includes seasoned beef, shiitake, cucumbers, summer squash (I used yellow), bean sprouts, and spinach. This is not a weeknight meal (unless you have leftovers), since each ingredient is cooked separately. We served this with kochujang and sesame oil that we mixed together into a paste and then mixed it into the rice. We also added a fried egg. This is one of the few Korean dishes that my husband enjoys other than bulgogi, kalbi and kimbap.

Although this recipe is very nice, I prefer hannaone's version (http://chowhound.chow.com/topics/611934). I especially like the addition of potatoes, carrots, fernbracken, and bellflower for the texture. I also like his seasoned kochujang.

March 2015 COTM Adjunct Thread: Cooking from other Korean Books and Web sites

I'd love to see the recipe too!

Mar 07, 2015
BigSal in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

Thanks. I think I will increase the amount of garlic if I make this version (sorry honey!).

Feb 28, 2015
BigSal in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

I was thinking about trying the Whole Cabbage Kimchi recipe on page 97, but it only requires 2 cloves of garlic for 5 pounds of napa cabbage. The garlic to cabbage ratio seems off (I've made recipes from Maangchi, Aeri's kitchen and a few others). Curious to hear what more experienced kimchi makers have to say.

Feb 28, 2015
BigSal in Home Cooking

Nominations Thread: Cookbook of the Month, March 2015

GROWING UP IN A KOREAN KITCHEN

Feb 15, 2015
BigSal in Home Cooking
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Nominations Thread: Cookbook of the Month, March 2015

I don't have a book to suggest, but I'd be very interested in a Korean month.

Feb 10, 2015
BigSal in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Soy- Glazed Black Pepper Chicken p. 179

Like Gio, we will be putting this dish into the rotation. A deceivingly simple recipe that results in a savory and succulent dish.

Jan 25, 2015
BigSal in Home Cooking

Announcement Thread: February 2015 COTM "Mighty Spice"

qianning, thanks for a great job as coordinator.

Jan 23, 2015
BigSal in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Stir-Fried Cumin Chicken, p. 183

Like others, Caitlin's review tempted us to make this dish. This was dinner last night and like nomadchowwoman, we used cayenne pepper instead of jalapeƱo. This did not disappoint. Both of us would gladly make it again.

Jan 14, 2015
BigSal in Home Cooking

APRIL COTM AMFT/Greenspan: Nibbles and hors d'oeuvres; soups; salads, starters, and small plates

Cheese-It-ish Crackers

We finally got around to making these little nibbles. We made them with Comte and extra cayenne. So easy to make and addictive. Thanks to all of the previous reviews, these were a hit with the family.

Announcement Thread: January 2015 COTM "THE HAKKA COOKBOOK"

Here are the recipes I found online when I was the COTM coordinator and Hakka appeared to be the front-runner.

Ginger-Scented Squash, Peas, and Lily Bulbs http://www.menupause.info/archives/11000
Stir-Fried Spinach and Peanuts http://www.sfbg.com/pixel_vision/2012...
Pickled Mustard Greens http://www.honolulumagazine.com/Honol...
Garlic-Chile Eggplant Sticks http://specialfork.squarespace.com/bl...
Steeped Chicken with Fresh Ginger-Onion Sauce http://about.specialfork.com/blog/201...
Braised Eggplant, Pork and Mushrooms http://www.nytimes.com/recipes/101473...
Stir-Fried Pork and Pineapple http://www.nytimes.com/recipes/101473...
Chicken Fried Rice with Tomato Chutney http://grokker.com/cooking/video/chic...
Soy-Glazed Black Pepper Chicken http://www.vietworldkitchen.com/blog/...
Stir-Fried Chicken and Cucumbers http://grokker.com/cooking/video/fahs...
Sweet Soy Sauce http://thehakkacookbook.com/category/...
Salt-Baked Shrimp http://thehakkacookbook.com/category/...
Fried Eggs and Chives http://thehakkacookbook.com/category/...
Braised Chicken Wings in Bean Sauce http://www.nytimes.com/recipes/101473...

Dec 22, 2014
BigSal in Home Cooking
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Voting thread: Cookbook of the Month January 2015

I have some online recipes for Hakka that I compiled when I was a coordinator. I will share them if Hakka wins. I'd also be happy to paraphrase recipes from either book.

Dec 21, 2014
BigSal in Home Cooking

Chinese cookbook recommendations?

Perhaps Red Cook? http://redcook.net/

Dec 15, 2014
BigSal in Home Cooking

Roland Extra Strong, Beaufor, or Edmond Fallot Dijon mustards

Surdyk's has Edmond Fallot dijon mustard.

Dec 15, 2014
BigSal in Minneapolis-St. Paul
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Nominations Thread: Cookbook of the Month January 2015

HAKKA

Dec 12, 2014
BigSal in Home Cooking

Japanese pastry cookbook in English?

I have Tanoshii and Okashi, but neither are hard cover (both are available on Amazon). I have not had a chance to cook from them yet, but would be glad to report back when I do. Milk madeleines, various swiss rolls and choux cream and are my list to make.

Dec 10, 2014
BigSal in Home Cooking