Brasilian Steakhouses...my achillies heel, along with Korean BBQ.
Food & Drink Food and Drink thread? Food and Drink thread.
- Thread starter Kobold
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Murica
National Treasure
Yeah, Korean BBQ is crazy good if you can stand all the Kimchi.
What does Kimchi taste like. I have always been curious.Yeah, Korean BBQ is crazy good if you can stand all the Kimchi.
Tiamat
I've seen the future...
P
Ah, I can help you there.
To begin with, kimchi is salted and fermented vegetables of a number of varieties, not just cabbage though that's the most common. Different types of cabbage kimchi (napa, bomdong, green, etc.) absolutely, but lots of other vegetables are used, and these can be just about any type of vegetable you can imagine, but a lot of those you'd find in East Asia: eggplant, mustard green, onion, scallion, soybean sprouts, shredded carrot, ginger, horseradish, etc. etc., and my personal favorite, cucumber. The list goes on. And then you have the seasonings, which also vary. Besides the brine, salted seafood like salted shrimp or anchovy, salt, sugar, fish sauce, garlic and minced ginger, and of course, red chili peppers often get used.
So, typically the taste is pickled, fairly pungent or very pungent depending on how long it's pickled, spicy and a bit savory, but again the overall taste and especially the texture will depend on the vegetables and seasonings used. If you go to a Korean restaraunt and ask for kimchi don't be surprised if they ask if you want a particular type and point to a dozen or so variations!
One thing that kimchi really goes well in...is soup. No seriously, cook some kimchi in a pot along with a bit of meat broth, noodles, tofu, and meat dumplings, and you've got a full meal. And FYI, I've been eating tofu LONG before millenials and soyboys thought it was "hip" and "trendy".
One other thing...you may want to be careful in polite company after eating a bunch of kimchi, as it can make you a bit gassy.
Ah, I can help you there.
To begin with, kimchi is salted and fermented vegetables of a number of varieties, not just cabbage though that's the most common. Different types of cabbage kimchi (napa, bomdong, green, etc.) absolutely, but lots of other vegetables are used, and these can be just about any type of vegetable you can imagine, but a lot of those you'd find in East Asia: eggplant, mustard green, onion, scallion, soybean sprouts, shredded carrot, ginger, horseradish, etc. etc., and my personal favorite, cucumber. The list goes on. And then you have the seasonings, which also vary. Besides the brine, salted seafood like salted shrimp or anchovy, salt, sugar, fish sauce, garlic and minced ginger, and of course, red chili peppers often get used.
So, typically the taste is pickled, fairly pungent or very pungent depending on how long it's pickled, spicy and a bit savory, but again the overall taste and especially the texture will depend on the vegetables and seasonings used. If you go to a Korean restaraunt and ask for kimchi don't be surprised if they ask if you want a particular type and point to a dozen or so variations!
One thing that kimchi really goes well in...is soup. No seriously, cook some kimchi in a pot along with a bit of meat broth, noodles, tofu, and meat dumplings, and you've got a full meal. And FYI, I've been eating tofu LONG before millenials and soyboys thought it was "hip" and "trendy".
One other thing...you may want to be careful in polite company after eating a bunch of kimchi, as it can make you a bit gassy.
Thanks for the info. I always love learning about food.P
Ah, I can help you there.
To begin with, kimchi is salted and fermented vegetables of a number of varieties, not just cabbage though that's the most common. Different types of cabbage kimchi (napa, bomdong, green, etc.) absolutely, but lots of other vegetables are used, and these can be just about any type of vegetable you can imagine, but a lot of those you'd find in East Asia: eggplant, mustard green, onion, scallion, soybean sprouts, shredded carrot, ginger, horseradish, etc. etc., and my personal favorite, cucumber. The list goes on. And then you have the seasonings, which also vary. Besides the brine, salted seafood like salted shrimp or anchovy, salt, sugar, fish sauce, garlic and minced ginger, and of course, red chili peppers often get used.
So, typically the taste is pickled, fairly pungent or very pungent depending on how long it's pickled, spicy and a bit savory, but again the overall taste and especially the texture will depend on the vegetables and seasonings used. If you go to a Korean restaraunt and ask for kimchi don't be surprised if they ask if you want a particular type and point to a dozen or so variations!
One thing that kimchi really goes well in...is soup. No seriously, cook some kimchi in a pot along with a bit of meat broth, noodles, tofu, and meat dumplings, and you've got a full meal. And FYI, I've been eating tofu LONG before millenials and soyboys thought it was "hip" and "trendy".
One other thing...you may want to be careful in polite company after eating a bunch of kimchi, as it can make you a bit gassy.
D
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It's downtown, toward the bay from the mall and the museum and right on the westbound side of the couplet that serves as the main drag, 5th Ave. Were you there for something at JBER?
Redlance
Well-known member
Honestly, I didn't like it too much. Too much vinegar for my taste.
Nope, uncle and grandfather live in Anchorage and I was up visiting them.
Comrade Clod
Gay Space Communist
The souls of revisionists.
Also bagels.
Also bagels.
HistoryMinor
Well-known member
I just got a blender and have been going smoothie crazy. Any tips/good recipes?
For some reason this makes me think that the former tastes like lox.
Wife made amazing meal combining her home countries food with vietnamese for sashimi, miso soup and springrolls. Absolutely fantastic.
Comrade Clod
Gay Space Communist
Engaging in capitalism I see? I dont know, you'd have to take it up with my wife. I dont own her labor.
Comrade Clod
Gay Space Communist
Engaging in sharing the means of production by paying an equivalent labor to monetary ratio before establishing a society without capital.
As an aside they look pretty good, whats in them?
Half pork and half shrimp for the meat. All have vermicelli noodle, cilantro, lettuce, pickled carrot and onion, celery, wrapped in rice paper. Sashimi was bonito which is the best. dipping sauce was thai peanut, hot chili sauce and sweet chili sauce. Miss Japan though. You could get double the bonito for the same cost.
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Redlance
Well-known member
I know what you mean, I miss Japan too.
Were you there? What part? What was the best food you had there?
Looks tasty. So absolutely tasty.
Redlance
Well-known member
Yokosuka and Sasebo. Best was some ramen from Yokohama though.