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charliesommers's Profile

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Basic Napa Cabbage Kimchi (Kimchee)

Just leave out entirely or cut down on the pepper. My kids ate spicy kimchi when they were growing up and are healthy for it. Lots of health benefits from eating chilies. Korean moms are known to rinse kimchi to take away some of the heat before feeding it to young children.

Aug 22, 2015
charliesommers in Recipes

How does one serve canned whale?

I ate canned whale often when I lived in Japan back in the 1960s. It was canned with a flavoring of sweetened soy sauce so I never tried to do anything other than open the can and eat it. I usually had it as a snack accompanied by either warmed sake or chilled beer depending on the season. I rather liked it.

Aug 22, 2015
charliesommers in Home Cooking

Canned ham. What the heck?

Canned salmon croquettes are comfort food for me and not just because they were around during my childhood but because they are delicious when made right. Mix the fish together with minced garlic/onion/celery, add an egg, some crumbs (cracker or bread) and fry those bad boys. Yummy! Buttered peas and mashed potatoes on the side with a nice dollop of ketchup on the patty.

Jun 27, 2015
charliesommers in General Topics

bacon grease storage

I agree that it seems to last forever. I just pour mine, unstrained, into a glass jar that I keep in the fridge and use it for both seasoning and cooking. I think the salt in the bacon acts as a preservative and helps prevent the grease from becoming rancid. I use bacon that is dry cured and has no water in it. That might make a difference.

May 31, 2015
charliesommers in Not About Food

Chile-Cilantro Hash Browns

James Beard would agree with you on your definition of hash browns. In his book "American Cookery" he mentions short order cooks in bygone days keeping a supply of boiled potatoes to grate for hash browns. The finished product is much crisper when made that way. French fries also are great when made with cold boiled potatoes.

May 22, 2015
charliesommers in Recipes

Fermented Bean Curd

I like natto so much I even make my own. It is a simple process.

Mar 08, 2015
charliesommers in General Topics

Fermented Bean Curd

It wouldn't have the same flavor but yes miso is used by Japanese chefs as a tenderizing agent. Be sure and leave the lamb in the marinade for at least an hour, preferably longer. The addition of a squeeze of grated ginger juice goes well with miso in a marinade and adds to the flavor.

Mar 07, 2015
charliesommers in General Topics

does kimchee go bad?

The Japanese make a brined fish product called "kusaya" which is their word for "stinks". Kusaya is malodorous but healthful and delicious. The brine is reused and passed down from generation to generation in kusaya making families. Some of the brine has been reused for centuries. You can Google it and learn more but here is what Wikipedia has to say. http://en.wikipedia.org/wiki/Kusaya

does kimchee go bad?

I'd eat it too. I would make some Kimchi jjigae (Kimche stew) which is usually made with old very sour kimchi. I have eaten colby cheese that was ten years old and covered solid with mold, and pepperoni that had been unrefrigerated for six years, neither one sickened me. Back in the day I had my own smokehouse and cured meats I ate a country ham that had hung for seven years. It was delicious.

Mar 01, 2015
charliesommers in General Topics

Basic Napa Cabbage Kimchi (Kimchee)

Just use less pepper.

Feb 07, 2015
charliesommers in Recipes

How many people really use shallots? I generally don't.

I can buy shallots for about the same price as onions.

How many people really use shallots? I generally don't.

Even now in 2015 I can get shallots at a bargain price when I shop at am Asian market. I only paid $0.99 for a pound recently in Knoxville, Tennessee. The Vietnamese fell in love with these little jewels during the years they were under the influence of the French and a market that caters to them will usually sell shallots.

Can we talk about canned salmon?

The relatively low fat means less omega 3 fatty acids and in my opinion also means less taste. I want fatty salmon or mackerel and really, the skin is the tastiest and most healthful, part. I even like the bones for their crunch and very digestible calcium. The low sodium is good though.

Aug 20, 2014
charliesommers in General Topics

Basic Napa Cabbage Kimchi (Kimchee)

Strange question since paprika is pepper. Paprika is a spice made from air-dried fruits of the chili pepper family of the species Capsicum annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World.

Aug 16, 2014
charliesommers in Recipes

Can we talk about canned salmon?

Fish eyes are delicious, just ask Andrew Zimmern. They are rich and remind me of caviar.

Brains also are delicious and you haven't dined well until you have sucked the brain out of a squab head, cracked a fried squirrel head so you can dig out the brain or breakfasted on scrambled eggs and brains.

As for the rest of the guts I have eaten them all in one form or another. Haggis contains both sheep's stomach and lungs and pig intestines are a delight to the palate.

Now if I may be excused I will be off to the breakfast table to slurp down a bowl of menudo with plenty of tripe in it. Salmon for supper tonight.

Feb 19, 2014
charliesommers in General Topics

Basic Napa Cabbage Kimchi (Kimchee)

Many Koreans like to use fermented squid rather than shrimp. I like it either way.

Feb 08, 2014
charliesommers in Recipes

does kimchee go bad?

You are a kimchi eater after my own heart! Years ago I made my family's winter supply of kimchi in batches of about 140 pounds. I had an unheated backroom in the old farmhouse I was living in that I stored the barrel in and preferred digging in after the kimchi was fizzy and delicious.

Feb 05, 2014
charliesommers in General Topics

White Bean and Ham Soup

I shop at Sam's rather than Costco and use the bone from their spiral cut ham in a similar way. Navy beans are my soup bean of choice and rather than using an immersion blender I just give the final product a light mashing with a potato masher. It's a bit cool today and a pot of soup would really hit the spot. May just use some smoked knuckles.

Jan 20, 2014
charliesommers in Recipes

Squid- The insides of the squid

I used to eat these pickled in a Korean restaurant in Saitama prefecture Japan years ago. They were lightly pickled with a dash of hot chili and were wonderful with a cold beer or two.

Nov 01, 2013
charliesommers in General Topics

Squid- The insides of the squid

I happen to have acquired a taste for shiokara during a fairly lengthy stay (eight years) in Japan back in the 1960's. As an accompaniment to a cold beer or a cup of warm sake I can think of nothing better with the possible exception of Korean spicy fermented squid.

I am lucky enough to live in an area (Nashville, Tn.) where both are available.

Oct 29, 2013
charliesommers in General Topics

Can we talk about canned salmon?

Exactly! I worked in the retail meat business for years and finally convinced a few people that often a cheaper brand is the same as an expensive brand, only the label is different. Many other items in a store are the same. For instance; look at the bottle your store brand ketchup is in. If it is identical to the bottle a major brand is in chances are pretty good they are the same thing.

Most packaged meat products list the establishment number of the plant where they were processed. It is a simple task to trace that on the internet.

Sep 23, 2013
charliesommers in General Topics

Can we talk about canned salmon?

Fresh is great but canned is convenient to keep around and use during inclement weather or other occasions when going to the store isn't practical.

Mince some fresh salmon and mix with an egg white, add some chopped cilantro, make into patties and saute. Delicious when you use the egg yolk for some Hollandaise sauce.

Sep 14, 2013
charliesommers in General Topics

What do you eat raw that most people don't?

A popular pickle in Japan is made from eggplants, the small Asian ones. Split, salted, then pressed under a weight until they are slightly soured they are delicious.

Aug 30, 2013
charliesommers in General Topics

Can we talk about canned salmon?

I am a diabetic and must watch my carb intake, I frequently make patties without using any bread crumbs, panko, or mashed potatoes. Mash the salmon, stir in some caramelized and cooled minced onions and celery and an egg or two, then form into patties and fry. Negligible carbs, easy, and flavorful.

Jul 10, 2013
charliesommers in General Topics

Can we talk about canned salmon?

Boneless and skinless means a lesser amount of omega 3 fatty acids and calcium. The skin is rich in these fats and the bones are an excellent source of calcium. Grizzly bears are aware of this and when salmon are abundant they often eat only the skin and roe tossing the bodies aside for gulls and such to eat.

I like to put the drained salmon pieces in a mixing bowl and give them a thorough mashing with a fork before adding the other ingredients. The fat in the skin adds a lot of flavor too!

Jul 10, 2013
charliesommers in General Topics

Can we talk about canned salmon?

My wife is Japanese and we frequently prepare croquettes as part of a Japanese meal with rice, miso soup, and pickled veggies. Kimchi is probably out most often used veggie.

Jul 10, 2013
charliesommers in General Topics

Can we talk about canned salmon?

I am always surprised when someone is so far removed from their sources that they are grossed out by something like fish bones and skin. If you toss the skin that comes in your can of salmon you do away with a lot of the heart healthy omega-3 fatty acids that we eat salmon for. Toss the bones and you are throwing away an excellent source of calcium. The canning process has softened the bones and made them very digestible. When my Japanese wife was pregnant with our two children her doctor suggested that she eat a lot of small fish specifically for the bones.

I eat most of my canned salmon in the form of patties. I drain the liquid then dump the fish into a bowl and thoroughly mash it with a fork until I have a smooth mixture upon which to base my patties. I just had some leftover patties for my breakfast and they were delicious.

Apr 30, 2013
charliesommers in General Topics

Why ham on Easter? [split from Home Cooking]

I plan on having kosher catfish this Easter.

Mar 25, 2013
charliesommers in General Topics

Why ham on Easter? [split from Home Cooking]

Then it seems that you could just eat a bologna sandwich. By the way, Easter always comes early in the spring.

What do you eat raw that most people don't?

Years ago I worked in a small custom abattoir that processed animals mostly for local farmers and hunters. I once killed and skinned a cow for a group of Cambodian immigrants who, as soon as the body cavity was opened, began cutting off little pieces of liver and eating it raw. Being a rather adventuresome eater I gave it a try and discovered that it was delicious. I don't care that much for it after it has cooled but straight out of the animal while it is still warm it's delicious, has a bit of a sweet taste.

I lived in Japan for eight years prior to this so I had had plenty of practice on raw fish and I always liked my steaks very rare.

Feb 22, 2013
charliesommers in General Topics