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Quarantine recipe recommendations?


#41

@frustratedwriter

Thanks for the recipe!
Do you know if we can use coca-cola instead, I don’t have Dr Pepper.
Coca-cola brownies!


#42

give it a try, I was thinking the same thing. theres a coco cola cake, and other variations. so give it a try and let me know. maybe I am wrong, but a “soda” is a “soda!”


#43

have you tried it yet


#44

i want to find a good sweet &sour recipe, that doesn’t have so much sugarf

how do you make black bean noodles. i have seen this on a lot of dramas, and are they good?


#45

I like them, as well as the “white” version, which is made with doenjang.


#46

aahhhhh my favorite lady! why didn’t I think of that??!! I will look at that in a bit! just watched, wonder if there are stores here(in USA) that sell pork belly, I am going to find out! I do have an asian store near by, may check that out!

thanks fayfayer


#47

Not yet! I need to buy the cocoa butter, along with the Dr Pepper. Before, they didn’t sell Dr pepper, but now we have it in popular supermarkets, along with 1 Costco for all France since a few years (go figure why they have more Costco in SK or Japan). French people really like Costco, they were lining up to enter and make the Costco card when it first opened. I thought it was sales or Apple new iPhone or something :face_with_hand_over_mouth::face_with_hand_over_mouth::face_with_hand_over_mouth:

I managed to find macaroni and cheese from Kraft in other chain stores where they sell American junk food, but the taste was not the same!

But it is okay, if we have Dr Pepper and Root beer, I am already happy :partying_face: we just need doughnuts Krispy Kreme and Sonic Drive-in… I can still hope, but our Health Ministry and our food industry might not agree.

Last thing I did was lemon basil sorbet, orange sorbet from orange juice and coconut icecream from coconut cream! Icecreams have so much sugar, it’s terrible!

I’m into making fresh juice with a juice machine and eating raw fruits with teeth (fruits salads I love!) But fruits have a lot of sugar too.

What I do in general when baking, I only add half of sugar or 2/3 of butter of the recipe.
With fruits or chocolate, it is already sweet, so let’s add less sugar!!


#48

@feyfayer
I bought the black bean noodles at Target store, and it was way too salty and excessively spicy. It said it was from SK but I have my doubts. The one you ate was salty and very spicy? How was the taste?


#49

Did you maybe try the buldakbokkeummyeon (spicy fire chicken noodles)? It’s a black package with a chicken on it that is spitting fire.

No jjajangmyeon is mostly salty, a bit sweet and umami. It’s usually not spicy at all. I’ve had the packaged version (chapaghetti), which I don’t like at all because it tastes bland. I’ve had to buy the paste and noodles myself - the Korean grocery store owner had different brands back then, so she explained the differences between the different kinds and what she liked cooking with. I think I tried all the different kinds that were available to me.

If you can - find the black bean fermented paste (not powder!) - in Maangchi’s recipe, you can just click the link of the ingredient and you’ll find more information about it. I also preferred to deep fry the paste myself instead of buying it pre-fried.

Edit: also be careful when eating it. Your shirt will get stained :sweat_smile:


#50

Once I got told by a pastry chef that European butter and American butter aren’t one and the same, so I would be better off using less butter. I now do this with American recipes that call for butter - only use 80 - 90 % of the original recipe :laughing: works like a charm.


#51

No, it’s Korean Japchae. I don’t know how to put the picture here. I google target Korean noodle and is there.


#52

You can get pork belly in any Korean grocery stores (if there are any around where you are), or even some Costcos carry them. But pork belly is actually too fatty to be used in black-bean sauce noodles. I prefer using leaner pork meat, such as shoulder meat or even pork chops. Also, Jjajangmyeon will taste a lot different (much better with “fire” taste - not spicy, but flame taste) at a restaurant than using Maangchi’s recipe. Nothing against Maangchi, but it’s just my honest opinion.


#53

I’ve never had japchae that was excessively salty or spicy :thinking: Interesting that you had that experience.

@ajumma2 yeah, from what I researched it’s because they wok the jjajangmyeon sauce on a proper fire (our stoves aren’t well equipped for woks), giving it that flame taste. It makes sense since the recipe is Chinese in origin - I’ve had that version too, but it’s much saltier and not sweet.

Maangchi is a good beginner level recipe in my opinion :sweat_smile:. She was one of the only ones with a recipe for it for international audiences. There are also other blogs with recipes for jjajangmyeon that are worth trying and recipes by Korean chefs like chef Baek / Paik.


#54

I dislike butter in its raw form, it has to be cooked or processed or with jam. Only little dose.

My nightmare at school canteen was raw radish + raw butter we toasted on radish for entry. I was only eating the raw radish :rabbit:

When I first tasted butter and bread in America, we can’t compare. Now, I would decline politely. Not the same composition in fat or process to make it (more fat, bacteria cultivation, more consistency for pastries), but they sell now European butter for a higher price.

When family from America comes over, they crave for butter, bread, cheese, pastries and croissants and tell us it’s not the same taste.


#55

pirana, well, another new thing for me, so what type of milk is used in the butter there?

feyfayer, yes I do like that Maangchi, oh I did find her as well making , and I discovered, the noodles aren’t the black bean stuff, they pour on black bean paste!@ I sure didnm’t know. and could put other sauces on there instead of blackbean sauce, I just gotta go to that asian market!!

theres another guy, thats quite good too, he is on YT a chef teacher( anyway thats the way I under stand it) he also is good too.
this would be great in that history link here


#56

Yes, that’s how I feel about Maangchi, too. It’s so great that she started the Korean cooking channel in English and is now translated into many lanugages for international audience so it’s easily available for non-Korean speakers. But if you want more authentic recipes, it’s always better to find something from a real Korean chef.


#57

I found a video of it being made in a restaurant. Man, I wish I had the wrist strength to turn a wok like that :smile: I know you slowly build up the strength, I have done the beans in wok training method, but had to stop multiple times :sweat_smile:


#58

frolm a Mennonite Kitchen; thought y’all would like the links too at bottom

Ingredients

  • 1 large savoy cabbage
  • 2 pounds lean ground beef
  • 2 medium to large onions
  • 2 tablespoons canola or Bertolli olive oil … or even butter is fine
  • 1 cup white or brown rice. . . and 2 cups water
  • 3 Eggland’s Best eggs
  • 1 1/2 teaspoons Morton salt
  • 1 teaspoon pepper
  • 2 cans tomato soup
  • 2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
  • 1 can or small carton chicken broth

Ingredients

In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight… . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.

In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.

Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.

In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.

Remove the leaves from the cabbage, cutting away the tough part closest to the core.

Spray your large casserole or two small casserole dishes with cooking spray.

Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.

In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.

Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don’t. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.

For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour … at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

Source : allrecipes.com

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