On Veggie Moussaka With Puy Lentils
@dorie Both goat and feta in this recipe. I use the chevre to get that orangey richness in the sauce and the feta goes down just between the lentils and the top eggplant layer.
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On Gochujang: Korean Go-to, All-In-One Magic Chile Sauce
@Amber Beavis@twitter Sorry, Charlie.
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On Gochujang: Korean Go-to, All-In-One Magic Chile Sauce
@martin f-er@twitter I love this one. My dad is convinced having a fan blow on one side of his face caused temporary paralysis. He also believes Korean pit toilets cause untold numbers of stroke deaths; the head-rush when you get up is lethal!
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On Gochujang: Korean Go-to, All-In-One Magic Chile Sauce
@Amber Beavis@twitter Exactly! Near the cannery, and that statue of Charlie Tuna.
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On Gochujang: Korean Go-to, All-In-One Magic Chile Sauce
@churlishgreen
Ingredients:
• Kosher Salt
• Small to medium Cucumbers (same kind used in kosher dill pickles)
• Green Onions, sliced crosswise and thin.
• Buchu (a grass-like herb, much like chives)
• gochu-karu (Korean paprika, red powder, medium grind)
• Garlic, minced.
• More salt
Abrade whole cukes w/ salt (think spa exfoliation). Leave salted cukes in collander for 30 minutes. Rinse.
Cut cukes as follows. Cut off the stem end-cap and slicing a cross-cut, but not all the way through, about a 1/4 inch from other end. What you wind up with should look like those paper-flower fortune-teller things you made in grade school, but shaped like a cucumber.
Now combine the rest of the ingredients (garlic, green onions, kochu-karru, salt, buchu) to taste. This mixture is like a mop-applicator to get the seasoning onto/into the cucumber. Some of the saltiness will leach into the thirsty, virgin cucumber. Remember, salt level is the key to this kimchee.
Apply some mixture into cukes, keistering the grassy mess into the cross-cut, and put remainder in the bowl. Stir the mixture all around the cucumbers with your hands.
It's ready to eat, but should be prime in about 2 hours, and should keep a couple of weeks in a cold fridge.
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On Gochujang: Korean Go-to, All-In-One Magic Chile Sauce
@Amber Beavis@twitter, I think it was near Pago Pago Harbor (and I think it burned down). I'm glad you like cucumber (oy) kimchi. It's actually pretty easy to make and doesn't need to be aged very much. I think I can dig up my mama's recipe if you'd like. The hardest to get ingredient is buchu (korean chives).
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On Pomegranate Molasses: The Sweet-And-Sour Syrup
@jolie 1)You might be right. I was just thinking of an adult Shirley Temple. 2) Definitely don't just sub for molasses. Way too tart. I should have explained that the stuff is not all that molasses-y. It's actually more of a stand-in for balsamic vinegar than anything else. If you incorporate it into BBQ sauce adjust the vinegar amount substantially and sweetener just slightly.