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Barefoot in the kitchen

ah ic. i'm guessing that the shoes you all wear indoors is specifically meant to be worn only in the house. never really understood how people could wear the shoes they wear outdoors inside their homes.

May 21, 2014
ajk11 in Not About Food
1

Barefoot in the kitchen

in general, i NEVER wear shoes in the house, so no shoes in the kitchen as well. house slippers are always available tho. funny memory from years ago: i remember my mom wrapping the furniture movers' shoes in saran wrap when they refused to remove their shoes in my parent's home.
why would anyone need shoes for the home kitchen? is there a benefit?

May 20, 2014
ajk11 in Not About Food

Real Italian Food Vs. American Italian Food

touché

May 15, 2014
ajk11 in General Topics

Real Italian Food Vs. American Italian Food

wow how the heck did i not see that this thread was started in 2010 haha

May 14, 2014
ajk11 in General Topics

Real Italian Food Vs. American Italian Food

ok, so this might be a little off topic but...
my first thoughts are, why are people so hung up on whether or not a certain food is authentic? just because something is not authentic does not mean it tastes bad. places like olive garden and the like suck not because it's not real italian food. it's because the food actually tastes like crap. is it just me or does anybody else notice that the western hemisphere seems to be more hung up on authenticity than the east?
i feel that asians tend to embrace fusion (btw i hate this term) cuisines more than the rest of the world. kalbi tacos, crazy pizza toppings i.e. pizza hut, curries of all sorts, etc... i mean look at any americanized menu in any asian country. people seem to go ape sh!t over the varieties at mcdonalds and bk. i've never personally tried them but if it tastes good, why the ef not? i may not personally like the choices but who knows, a bulgogi burger, medium fries and a coke may just hit the spot. i know i sure would like a filet o fish or breakfast sausage congee for my once a year mcdonalds breakfast fix.

May 14, 2014
ajk11 in General Topics

Best Fish Sauce

3 crabs if i'm looking for a distinct fish sauce flavor. otherwise i use red boat as more of a table sauce to add a splash of flavor to any dish

May 14, 2014
ajk11 in General Topics

What is the Most Garlicky Cuisine?

gotta also note that koreans are garlic crazy enough to let the stuff ferment for months in heat until its sticky oozy and dirt black. it looks like charcoal but its sweet and delicious. the first time i made it at home, it sat in low heat wrapped up in my heating mattress for weeks. try explaining that to your friends when they find out you're sleeping next to bulbs of garlic

May 13, 2014
ajk11 in General Topics

When only SALT will do?

what's great about kimichi is that there are SO MANY varieties. there's the typical spicy cabbage kimichi but it could also be made with pears, cucumbers, radish, garlic stems, bok choy...list goes on. i've even made a non spicy one out of chayotes and broccolini. there might be one that's right for u

May 13, 2014
ajk11 in General Topics
1

When only SALT will do?

Any and all types of kimichi.
I drink kimichi brine daily as a cure all for hunger, nausea, headaches, hangovers, low blood pressure, digestive health, colds, etc... I ALWAYS have homemade mul(water) kimichi brine available for my salt tooth needs

May 12, 2014
ajk11 in General Topics

Korean sushi -- What's the difference?

although i love perilla leaves in kimbap (particularly the seasoned ones), i think jungmann was referring to using Deulgireum (perilla seed oil) instead of chamgireum (roasted sesame oil).
kimbap is so flexible and just like Budae chigae (korean army soup), anything goes!

May 12, 2014
ajk11 in General Topics

Comfort Snack?

I recommend taking off the skin, placing a mound of cole slaw and mashed potato right in the middle, and wrapping it all up like a chicken skin ssam. shot of cholula doesn't hurt. you're welcome!

May 12, 2014
ajk11 in General Topics

What is the Most Garlicky Cuisine?

i agree, korea without a doubt. they're also the ones who have automatic mouthwash dispensers right by the automatic soap dispenser in the bathrooms at korean bbq restaurants! would need that for the raw garlic dipped in garlicy ssamjang, topped with kimichi and garlic soy marinated kalbi all wrapped inside leaf lettuce

May 08, 2014
ajk11 in General Topics

Confession, I love surimi, who else does?

all this talk about surimi had me make some old favorites with my cousin: a korean style egg potato salad banchan (potatoes, pickled cucumber, steamed carrots, fuji apples, green onions, chopped surimi, mayo), some butter basted and roasted dried cuttlefish (a must try for all those who like dried cuttlefish), and kimichi of course. if only we had an ice cold beer, it would have been perfect

May 06, 2014
ajk11 in General Topics
1

Confession, I love surimi, who else does?

love cuttlefish too. screw m&ms + popcorn at the movies, dried cuttlefish + peanuts + roasted seaweed is what my family snacked on. probably would have freaked out the people next to us if they actually saw what we were eating!

May 05, 2014
ajk11 in General Topics
1

Confession, I love surimi, who else does?

Growing up, while all my other caucasian friends enjoyed string cheese, this was my lactose-free asian version of "string cheese" =) wrapped in thin plastic and peeled away in thin strips, it at least felt like it haha.
'seafood spam' is a great way to put it too!
the brand that i grew up with is osaki kanikama, usually in the freezer section of asian supermarkets. i've never really tried other brands, but you can't go wrong with this one

May 04, 2014
ajk11 in General Topics

Kimchee for Novices

Don't forget about fresh oysters- Yummm

Mar 10, 2013
ajk11 in Home Cooking

Kimchee for Novices

Yes, kimchi is good with EVERYTHING- or at least anything that needs a balance of a sour, salty, spicy, pungent, and bright aspect. Here are some ideas that no one has mentioned yet:
-It can make something as unappealing as canned corned beef hash (fried until nice and crispy with caramelized kimchi) into something sexy and delicious! add a runny egg too
-Even great with tuna salad (helps balance the richness of fish and mayo).
-Delicious chopped up finely mixed into fried cheesy arancini balls (again helps balance the richness)
-Kimchi juice mixed into a blood mary
-Nothing cures a hangover better than a shot of kimchi juice:)
-Summer radish water kimchi with korean pears (like a refreshing cold soup)
-Ritz cracker+cream cheese+chopped kimchi topper= So wrong but so good
I can go on and on....

Mar 10, 2013
ajk11 in Home Cooking
1

How do you take your hard boiled eggs (when you eat them as-is)?

Hi All- This is my first post but I've been a LONG TIME follower=)
I like them with:
Kimchi
Cho gochujang
Soy sauce
Cholula
Salt & Pepper
Kewpi + Rayu chili oil
Korean jangjorim style

Feb 17, 2013
ajk11 in General Topics