Want something easy. Pressure-cooking some stock stuff (froze the
remains of a beef roast and some shrimp shells earlier in the week).
I'll strain the stock and add kimchi and chinese sausage and noodles and
maybe an onion or something. Soup. Done.

Serene
--
http://www.momfoodproject.com

"Serene Vannoy" > wrote in message
...
> Want something easy. Pressure-cooking some stock stuff (froze the remains
> of a beef roast and some shrimp shells earlier in the week). I'll strain
> the stock and add kimchi and chinese sausage and noodles and maybe an
> onion or something. Soup. Done.
>
> Serene
> --
>
You're combining what would be a beef stock and a shrimp stock??????

My God!

Kent

On Thu, 17 Mar 2011 19:00:26 -0700, "Kent" >
wrote:

>You're combining what would be a beef stock and a shrimp stock??????
>
>My God!

It was a very small cow.

-- Larry

On Thu, 17 Mar 2011 18:35:07 -0700, Serene Vannoy
> wrote:

>Want something easy. Pressure-cooking some stock stuff (froze the
>remains of a beef roast and some shrimp shells earlier in the week).
>I'll strain the stock and add kimchi and chinese sausage and noodles and
>maybe an onion or something. Soup. Done.

Beef and shrimp shell stock sounds like something I'd use to test an
insinkerator.

On 03/17/2011 07:00 PM, Kent wrote:
> "Serene > wrote in message
> ...
>> Want something easy. Pressure-cooking some stock stuff (froze the remains
>> of a beef roast and some shrimp shells earlier in the week). I'll strain
>> the stock and add kimchi and chinese sausage and noodles and maybe an
>> onion or something. Soup. Done.
>>
>> Serene
>> --
>>
> You're combining what would be a beef stock and a shrimp stock??????
>
> My God!

It's delicious! Almost has a Thai feel to it (Thai food, even that with
beef in it, usually has fish sauce in it).

To the stock, I added half an onion, a couple chinese sausages, a
chicken-apple sausage (all sliced), the beef I made the stock with,
about a cup or two of kimchi, some wheat noodles, a dash of soy sauce,
and a splash of mirin. It's so kickass. I'm not kidding.

Serene

--
http://www.momfoodproject.com

On 03/17/2011 07:13 PM, Serene Vannoy wrote:

> To the stock, I added half an onion, a couple chinese sausages, a
> chicken-apple sausage (all sliced), the beef I made the stock with,
> about a cup or two of kimchi, some wheat noodles, a dash of soy sauce,
> and a splash of mirin. It's so kickass. I'm not kidding.

James says, "I may die of yum over here."

Serene

--
http://www.momfoodproject.com

Serene Vannoy added the following to the totality of all human wisdom
on 3/17/2011 in writing
> On 03/17/2011 07:00 PM, Kent wrote:
>> "Serene > wrote in message
>> ...
>>> Want something easy. Pressure-cooking some stock stuff (froze the remains
>>> of a beef roast and some shrimp shells earlier in the week). I'll strain
>>> the stock and add kimchi and chinese sausage and noodles and maybe an
>>> onion or something. Soup. Done.
>>>
>>> Serene
>>> --
>>>
>> You're combining what would be a beef stock and a shrimp stock??????
>>
>> My God!
>
> It's delicious! Almost has a Thai feel to it (Thai food, even that with beef
> in it, usually has fish sauce in it).
>
> To the stock, I added half an onion, a couple chinese sausages, a
> chicken-apple sausage (all sliced), the beef I made the stock with, about a
> cup or two of kimchi, some wheat noodles, a dash of soy sauce, and a splash
> of mirin. It's so kickass. I'm not kidding.
>
> Serene

You've just traveled about 4000 miles round trip throughout the orient
taking flavors from 3-5 different regions and combining them in "soup."
It may be delicious. It may be worthy of repeating, but it is no dish
for any purist from any of the regions.

DanS. > wrote:

>Serene Vannoy added the following to the totality of all human wisdom

>> It's delicious! Almost has a Thai feel to it (Thai food, even that with beef
>> in it, usually has fish sauce in it).
>>
>> To the stock, I added half an onion, a couple chinese sausages, a
>> chicken-apple sausage (all sliced), the beef I made the stock with, about a
>> cup or two of kimchi, some wheat noodles, a dash of soy sauce, and a splash
>> of mirin. It's so kickass. I'm not kidding.

>You've just traveled about 4000 miles round trip throughout the orient
>taking flavors from 3-5 different regions and combining them in "soup."
> It may be delicious. It may be worthy of repeating, but it is no dish
>for any purist from any of the regions.

And I think you're making a pretty big leap from "Thai feel" to "purist".

(Actually, I was about to say the beef stock makes it seem more
Vietnamese to me....)

S.

In article >,
DanS. > wrote:

> Serene Vannoy added the following to the totality of all human wisdom
> on 3/17/2011 in writing
> > On 03/17/2011 07:00 PM, Kent wrote:
> >> "Serene > wrote in message
> >> ...
> >>> Want something easy. Pressure-cooking some stock stuff (froze the remains
> >>> of a beef roast and some shrimp shells earlier in the week). I'll strain
> >>> the stock and add kimchi and chinese sausage and noodles and maybe an
> >>> onion or something. Soup. Done.
> >>>
> >>> Serene
> >>> --
> >>>
> >> You're combining what would be a beef stock and a shrimp stock??????
> >>
> >> My God!
> >
> > It's delicious! Almost has a Thai feel to it (Thai food, even that with
> > beef
> > in it, usually has fish sauce in it).
> >
> > To the stock, I added half an onion, a couple chinese sausages, a
> > chicken-apple sausage (all sliced), the beef I made the stock with, about a
> > cup or two of kimchi, some wheat noodles, a dash of soy sauce, and a splash
> > of mirin. It's so kickass. I'm not kidding.
> >
> > Serene
>
> You've just traveled about 4000 miles round trip throughout the orient
> taking flavors from 3-5 different regions and combining them in "soup."
> It may be delicious. It may be worthy of repeating, but it is no dish
> for any purist from any of the regions.

We're from California. It's "California Cooking", or Fusion Cuisine, or
whatever else you want to call it.

--
Dan Abel
Petaluma, California USA

On 03/17/2011 09:54 PM, DanS. wrote:
> Serene Vannoy added the following to the totality of all human wisdom on
> 3/17/2011 in writing

>> To the stock, I added half an onion, a couple chinese sausages, a
>> chicken-apple sausage (all sliced), the beef I made the stock with,
>> about a cup or two of kimchi, some wheat noodles, a dash of soy sauce,
>> and a splash of mirin. It's so kickass. I'm not kidding.
>>

>
> You've just traveled about 4000 miles round trip throughout the orient
> taking flavors from 3-5 different regions and combining them in "soup."
> It may be delicious. It may be worthy of repeating, but it is no dish
> for any purist from any of the regions.
>
>

I have no problem at all with that. Do you think I should?

Serene

--
http://www.momfoodproject.com

"Serene Vannoy" > wrote in message
...
> On 03/17/2011 07:00 PM, Kent wrote:
>> "Serene > wrote in message
>> ...
>>> Want something easy. Pressure-cooking some stock stuff (froze the
>>> remains
>>> of a beef roast and some shrimp shells earlier in the week). I'll strain
>>> the stock and add kimchi and chinese sausage and noodles and maybe an
>>> onion or something. Soup. Done.
>>>
>>> Serene
>>> --
>>>
>> You're combining what would be a beef stock and a shrimp stock??????
>>
>> My God!
>
> It's delicious! Almost has a Thai feel to it (Thai food, even that with
> beef in it, usually has fish sauce in it).
>
> To the stock, I added half an onion, a couple chinese sausages, a
> chicken-apple sausage (all sliced), the beef I made the stock with, about
> a cup or two of kimchi, some wheat noodles, a dash of soy sauce, and a
> splash of mirin. It's so kickass. I'm not kidding.
>
> Serene
>
>
Yeah!, The more I think about your combo the more attractive it sounds.

Kent

On Thu, 17 Mar 2011 22:10:54 -0700, Dan Abel > wrote:

>In article >,
> DanS. > wrote:
>
>> Serene Vannoy added the following to the totality of all human wisdom
>> on 3/17/2011 in writing
>> > On 03/17/2011 07:00 PM, Kent wrote:
>> >> "Serene > wrote in message
>> >> ...
>> >>> Want something easy. Pressure-cooking some stock stuff (froze the remains
>> >>> of a beef roast and some shrimp shells earlier in the week). I'll strain
>> >>> the stock and add kimchi and chinese sausage and noodles and maybe an
>> >>> onion or something. Soup. Done.
>> >>>
>> >>> Serene
>> >>> --
>> >>>
>> >> You're combining what would be a beef stock and a shrimp stock??????
>> >>
>> >> My God!
>> >
>> > It's delicious! Almost has a Thai feel to it (Thai food, even that with
>> > beef
>> > in it, usually has fish sauce in it).
>> >
>> > To the stock, I added half an onion, a couple chinese sausages, a
>> > chicken-apple sausage (all sliced), the beef I made the stock with, about a
>> > cup or two of kimchi, some wheat noodles, a dash of soy sauce, and a splash
>> > of mirin. It's so kickass. I'm not kidding.
>> >
>> > Serene
>>
>> You've just traveled about 4000 miles round trip throughout the orient
>> taking flavors from 3-5 different regions and combining them in "soup."
>> It may be delicious. It may be worthy of repeating, but it is no dish
>> for any purist from any of the regions.
>
>We're from California. It's "California Cooking", or Fusion Cuisine, or
>whatever else you want to call it.

TIAD!

Beef stock combined with shrimp stock should be added to the menu at
The Poison Control Center as a substitute for:
http://en.wikipedia.org/wiki/Syrup_of_ipecac

On 03/18/2011 04:34 PM, Sqwertz wrote:
> On Thu, 17 Mar 2011 19:13:20 -0700, Serene Vannoy wrote:
>
>> To the stock, I added half an onion, a couple chinese sausages, a
>> chicken-apple sausage (all sliced), the beef I made the stock with,
>> about a cup or two of kimchi, some wheat noodles, a dash of soy sauce,
>> and a splash of mirin. It's so kickass. I'm not kidding.
>
> (reposting due to shity blocknnews server)
>
> I like your thinking with "a cup or two of kimchi". To most people
> that's a huge difference (the thought of even one cup of kimchi is
> drastic). But for kimchi lovers that's the same difference as
> "between one serving and one serving". Sometimes I eat the whole
> 16-oz jar in a few hours. Other times it lasts two days.

Exactly. We bought a big jar because we love the stuff, and just
happened not to be in the mood to eat massive quantities of it, so we
made soup.

I say "we" because James liked yesterday's soup so much he made another
batch today. His had onions, clamato, kimchi, an onion, and some chinese
sausages. Delicious!

>
> One of the more popular Chinese buffets in town makes a spicy kimchi
> soup with leftover kimchi, boiled/steamed shrimp, and any/all of the
> grilled beef dishes (bulgogi, grilled sirloin, etc). It beats the
> hell out of chicken soup for a cold. Or even for breakfast.

I'd eat a bowl or ten of that.

Serene

--
http://www.momfoodproject.com

Serene Vannoy > wrote:

>On 03/18/2011 04:34 PM, Sqwertz wrote:
>> On Thu, 17 Mar 2011 19:13:20 -0700, Serene Vannoy wrote:
>>
>>> To the stock, I added half an onion, a couple chinese sausages, a
>>> chicken-apple sausage (all sliced), the beef I made the stock with,
>>> about a cup or two of kimchi, some wheat noodles, a dash of soy sauce,
>>> and a splash of mirin. It's so kickass. I'm not kidding.
>>
>> (reposting due to shity blocknnews server)
>>
>> I like your thinking with "a cup or two of kimchi". To most people
>> that's a huge difference (the thought of even one cup of kimchi is
>> drastic). But for kimchi lovers that's the same difference as
>> "between one serving and one serving". Sometimes I eat the whole
>> 16-oz jar in a few hours. Other times it lasts two days.
>
>Exactly. We bought a big jar because we love the stuff, and just
>happened not to be in the mood to eat massive quantities of it, so we
>made soup.

Last week I was re-arranging stuff in the frig- and had to move a jar
of Kimchi I made last spring. It was OK then- but now. . . hot &
heavenly!

It is worth putting together and forgetting about;
[this seems to be the 'standard' recipe posted in a gazillion places-
don't know whose it really is]

Kimchi
[Makes 1 1/2 Quarts ]
Ingredients:
3 tablespoons plus 1 teaspoon pickling salt
6 cups water
2 pounds Napa cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot
ground red pepper)
1 teaspoon sugar


1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into
a large bowl, a crock, or a non-reactive pot, and pour the brine over
it. Weight the cabbage down with a plate. Let the cabbage stand for 12
hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the
remaining ingredients, including the 1 teaspoon salt. Pack the mixture
into a 2-quart jar. Pour enough of the reserved brine over the cabbage
to cover it. Push a freezer bag into the mouth of the jar, and pour
the remaining brine into the bag. Seal the bag. Let the kimchi ferment
in a cool place, at a temperature no higher than 68° F, for 3 to 6
days,until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in
the refrigerator, where it will keep for months.
[after 10 months it is as crisp as it was in 2 weeks-and the flavor is
10x as strong]
xxxxxx

When I remember it, I like to put a couple 'leaves' on a beef
sandwich.

Jim

Sqwertz > wrote:

-snip-
>
>People always ask me for my recipe and I just laugh at them since I
>kinda just wing it. Every time it comes out different, but usually
>it's pretty good. This looks like a good consistent recipe I can pass
>around. And it's very close to what I make. I sometimes add Persian
>cukes and/or daikon.

I might throw some of that in the next mix. Sounds good.
>
>But I never have a spot to ferment it that's 68F or lower except the
>fridge. And there's no way I'm waiting a year to eat it. So it
>ferments at ~75F.

My basement is 'close enough' for the 1 week ferment. The full
year was an accident - but one that I might repeat. The flavors
evened out & got quite a bit hotter over the winter. But it was good
in a couple weeks.

Jim

In article >,
Sqwertz > wrote:


> People always ask me for my recipe and I just laugh at them since I
> kinda just wing it. Every time it comes out different, but usually
> it's pretty good. This looks like a good consistent recipe I can pass
> around. And it's very close to what I make. I sometimes add Persian
> cukes and/or daikon.
>
> But I never have a spot to ferment it that's 68F or lower except the
> fridge. And there's no way I'm waiting a year to eat it. So it
> ferments at ~75F.

Come on, Steve! Your kimchee is worth it! Less than a grand:

http://kimchius.com/kimchi-refrigera...rigerator-skr2
d13pw.html

--
Dan Abel
Petaluma, California USA