On Monday, December 7, 2020 at 12:47:52 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, December 6, 2020 at 5:29:55 PM UTC-5, Sheldon wrote:
> > On Sun, 6 Dec 2020 02:05:50 -0800 (PST), dsi1 >
> > wrote:
> > >On Friday, December 4, 2020 at 1:22:30 PM UTC-10, cshenk wrote:
> > >> This was really good!
> > >>
> > >> It started with making a veggie broth which I do most weeks from
> > >> various ends and bits from making other meals during the week. Those
> > >> are simmered then strained to a deep veggie broth.
> > >>
> > >> From 2 quarts of vegetable broth, reduce by 1/2c or so while simmering
> > >> in 2tb dried roasted garlic. Add 1/2ts Korean flake red pepper.
> > >>
> > >> Steam a variety of vegetables and seafoods then add your choices to
> > >> your hot soup.
> > >>
> > >> https://www.amazon.com/photos/shared...9MhWj7rTnwn4Ny
> > >>
> > >> I also have rice at the side and Don added some to the bottom of his
> > >> bowl.
> > >
> > >We have a couple of hot pot restaurants in our town. I enjoy eating at one of them but it's hard to get the wife and kids to go. I have made Korean budae jjigae but it needs a little work. Perhaps I'll try again tomorrow.. I've got a nice butane burner from Amazon that should make it a lot of fun!
> > >
> > >https://photos.app.goo.gl/etumrXhYSm58XEND7
> > May be okay if not for the pubic hair at the upper right hand corner.
> It the delineation of the "burner" on the top of an induction stove.
>
> Cindy Hamilton
Indeed it is - much ado about nothing. I cooked up some kale yesterday. It was cooked for 25 minutes in a pressure cooker. Then it was drained and then a can of coconut cream was added and simmered for a while. Cooking this way is common with taro leaf in the Pacific. It was pretty tasty.