I'm making up the 2nd half of my kimchi batch. I followed the
recipe/video from Mind of a Chef. The total finished amount came out
to only 1/2 gal, so I'm doing another full recipe to fill the other
half of the 1 gal jar I got at WW. I jes happened to have another
huge napa cabbagle. It'll be in the fridge to ferment by 9:30.

nb

On Sunday, January 26, 2014 7:40:14 PM UTC-7, notbob wrote:
> I'm making up the 2nd half of my kimchi batch. I followed the
>
> recipe/video from Mind of a Chef. The total finished amount came out
>
> to only 1/2 gal, so I'm doing another full recipe to fill the other
>
> half of the 1 gal jar I got at WW. I jes happened to have another
>
> huge napa cabbagle. It'll be in the fridge to ferment by 9:30.
>
>
>
> nb

I'm not a kimchi fan. I once had a Korean boss and was fed too much
of their kimchi and I kinda got tired of it. You and Squertzy are
welcome to all you can eat so enjoy.
===

On 1/26/2014 5:21 PM, Roy wrote:
>
> I'm not a kimchi fan. I once had a Korean boss and was fed too much
> of their kimchi and I kinda got tired of it. You and Squertzy are
> welcome to all you can eat so enjoy.
> ===
>
The other day my wife ate garlic shrimp at a Hawaiian shrimp truck. When
she picked me up, the car smelled like an explosion at a kim chee
factory. Luckily, I keep a gas mask in the glove compartment.

> On 1/26/2014 5:21 PM, Roy wrote:
>>
>> I'm not a kimchi fan. I once had a Korean boss and was fed too much
>> of their kimchi and I kinda got tired of it. You and Squertzy are
>> welcome to all you can eat so enjoy.
>> ===

There's a Korean movie that does much to dispel the Western beliefs
about kimchi. It's not all about spicy cabbage fermented all Winter
long.

The movie, Le Grand Chef 2: Kimchi Battle, is about a major Korean
competition aimed at finding the best kimchi in the land, be it old,
new, traditional, modern, etc, and a brother and sister compete
against each other for the top prize. All the contending kimchi
dishes are prepared on the spot.

nb

On Mon, 27 Jan 2014 01:57:31 -0600, Sqwertz wrote:

> If your wife's car smells like kimchi after eating garlic shrimp then
> she has other issues.

Do dwarves eat choad?

On 1/26/2014 4:40 PM, notbob wrote:
> I'm making up the 2nd half of my kimchi batch. I followed the
> recipe/video from Mind of a Chef. The total finished amount came out
> to only 1/2 gal, so I'm doing another full recipe to fill the other
> half of the 1 gal jar I got at WW. I jes happened to have another
> huge napa cabbagle. It'll be in the fridge to ferment by 9:30.
>
> nb
>

This morning I had a modified loco moco. This was rice with two fried
eggs and two hamburger patties with gravy topped with kim chee.
Normally, you'd place the eggs on top but it don't seem right to lay the
kim chee on the eggs. I don't know why people don't serve loco mocos
with kim chee - it's a natural!

On 2014-01-27, dsi1 > wrote:


> kim chee on the eggs. I don't know why people don't serve loco mocos
> with kim chee - it's a natural!

In my case, it would be because I don't like rice. No problem with
the kimchi and eggs.

nb

On 26-Jan-2014, notbob > wrote:

> I'm making up the 2nd half of my kimchi batch. I followed the
> recipe/video from Mind of a Chef. The total finished amount came out
> to only 1/2 gal, so I'm doing another full recipe to fill the other
> half of the 1 gal jar I got at WW. I jes happened to have another
> huge napa cabbagle. It'll be in the fridge to ferment by 9:30.
>
> nb

If you are also a fan of Spam, this morning's NY Times has an article on
South Korea being the Spam consumption king of the world.
http://www.nytimes.com/2014/01/27/wo....html?emc=eta1
As mentioned in the article, one of their favorite dishes is Budae Jjigae
stew; a recipe can be found at:
http://www.easykoreanfood.com/Budae-Jjigae.html

On Monday, January 27, 2014 6:55:50 AM UTC-10, l not -l wrote:
> On 26-Jan-2014, notbob > wrote:
>
>
>
> > I'm making up the 2nd half of my kimchi batch. I followed the
>
> > recipe/video from Mind of a Chef. The total finished amount came out
>
> > to only 1/2 gal, so I'm doing another full recipe to fill the other
>
> > half of the 1 gal jar I got at WW. I jes happened to have another
>
> > huge napa cabbagle. It'll be in the fridge to ferment by 9:30.
>
> >
>
> > nb
>
>
>
> If you are also a fan of Spam, this morning's NY Times has an article on
>
> South Korea being the Spam consumption king of the world.
>
> http://www.nytimes.com/2014/01/27/wo....html?emc=eta1
>
> As mentioned in the article, one of their favorite dishes is Budae Jjigae
>
> stew; a recipe can be found at:
>
> http://www.easykoreanfood.com/Budae-Jjigae.html

I have heard of this. When I told my wife about it, she already knew it because she would help her mother pack Spam as gifts to be sent to Korea. That was the nuttiest thing I ever heard. The nuttiest thing that I ever saw was that her family kept a full sized refrigerator in a bedroom for kim chee. That was a pretty damn shocking sight. That's the Koreans for you. They are a wild, stubborn, energetic, people with a giant chip on their shoulder with brains that need to constantly bombarded with stimulation.

On 2014-01-27, l not -l > wrote:

> South Korea being the Spam consumption king of the world.

I've only recently learned that. I thought HI was the epicenter of
the Spam universe. I never ran across Spam offered in Korean restos, in
the SFBA.

> As mentioned in the article, one of their favorite dishes is Budae Jjigae
> stew; a recipe can be found at:
> http://www.easykoreanfood.com/Budae-Jjigae.html

Very interesting. I wonder what the Koreans would make of the term
"trailer-trash".

nb

On 27-Jan-2014, notbob > wrote:

> On 2014-01-27, l not -l > wrote:
>
> > South Korea being the Spam consumption king of the world.
>
> I've only recently learned that. I thought HI was the epicenter of
> the Spam universe. I never ran across Spam offered in Korean restos, in
> the SFBA.
>
> > As mentioned in the article, one of their favorite dishes is Budae
> > Jjigae
> > stew; a recipe can be found at:
> > http://www.easykoreanfood.com/Budae-Jjigae.html
>
> Very interesting. I wonder what the Koreans would make of the term
> "trailer-trash".
>
> nb
A Kia Rio pulling a Little Guy trailer?
http://littleguytrailers.net/models/

On Tuesday, January 28, 2014 7:09:46 AM UTC+10, notbob wrote:
> On 2014-01-27, l not -l > wrote:
>
> > South Korea being the Spam consumption king of the world.
>
> I've only recently learned that. I thought HI was the epicenter of
> the Spam universe. I never ran across Spam offered in Korean restos, in
> the SFBA.
>
> > As mentioned in the article, one of their favorite dishes is Budae Jjigae
> > stew; a recipe can be found at:
> > http://www.easykoreanfood.com/Budae-Jjigae.html

I've had this at a Korean restaurant. I forget whether it was a restaurant in Korea or in Australia. It's on some restaurant menus here in Australia, for sure.

For many older Koreans, Spam came at a time when they were very, very hungry. So it tasted very, very good. Was also amazing opulence of meat for those who had been poor farmers. Other Koreans, now middle-aged, were Spammed-out in their youth, and avoid it now, while for others, it's the comfort food that reminds them of a happy childhood. I think the young are too busy with hamburgers and pizzas to pay too much attention to Spam.

On 2014-01-27, Sqwertz > wrote:
> On 27 Jan 2014 02:40:14 GMT, notbob wrote:

>> I'm making up the 2nd half of my kimchi batch. I followed the
>> recipe/video from Mind of a Chef. The total finished amount came out
>> to only 1/2 gal, so I'm doing another full recipe to fill the other
>> half of the 1 gal jar I got at WW. I jes happened to have another
>> huge napa cabbagle. It'll be in the fridge to ferment by 9:30.

> That was the most confusing, unhelpful, worthless, and idiotic post
> about kimchi I have ever seen.

As you seem to know everything about everyone --to the point of
maniacal obsession!-- I figured you had read my previous kimchi posts
that provided the video and recipe and could figure it out.
Apparently not.

https://www.youtube.com/watch?v=lfJETqgWNK4
http://www.pbs.org/food/recipes/kimchi/

> Should we send you a sniffing St. Bernard, Bob?

Only if you make 'im/'er aware it's strictly BYOB, first.

nb

On Mon, 27 Jan 2014 01:25:12 -0600, Sqwertz wrote:

> Should we send you a sniffing St. Bernard, Bob?
>
> -sw

Have you stopped sodomizing it?