If you haven't noticed, the past couple of blog posts are old ones I wrote while living in MA this past fall. Oldies but goodies.
I'm a cooking machine. I have recently discovered the magic of the public library and their wealth of ethnic cookbooks. I LOVE IT! I have been on a real Asian kick. On my days off I have been checking out all the Asian markets in the area, plotting my menu and reading all the cookbooks I can carry. I think I have mentioned my love for Kimchee. I am literally obsessed. I have made it before but then I got some store bought kimchee and it blew my mind. I inhaled the whole jar in a few days. It's spicy, tangy and full of probiotics which works some magic on my GI tract (not that I need it) Soon I will need to learn how to make this stuff because I'm hoovering it. This week I ate some kimchee but also make kimchee pancakes and kimchee stew. YUMMMMMMMOO! I started a batch of kimchee daikon and carrots that are fermenting on the countertop (sorry roomie!) They stink but taste so good. One of the perks of living outside of Boston is that there are GOBS of international markets for me to play in. I've been bringing home new ingredients and testing out recipes from these ethnic cookbooks. I'm loving it but with all this experimenting there are bound to be some fails. Bagged kimchee? GROSS! I've had some really delicious pork belly at BBQ joints. Imagine my shock and horror when I get home with my fresh pork belly from the Asian market only to discover I have to remove the hide/skin with hair on it MYSELF?!?! SO GROSS! Somethings are best left to professionals. I'd rather but it prepared than go through that piggy hell again.
I'm a cooking machine. I have recently discovered the magic of the public library and their wealth of ethnic cookbooks. I LOVE IT! I have been on a real Asian kick. On my days off I have been checking out all the Asian markets in the area, plotting my menu and reading all the cookbooks I can carry. I think I have mentioned my love for Kimchee. I am literally obsessed. I have made it before but then I got some store bought kimchee and it blew my mind. I inhaled the whole jar in a few days. It's spicy, tangy and full of probiotics which works some magic on my GI tract (not that I need it) Soon I will need to learn how to make this stuff because I'm hoovering it. This week I ate some kimchee but also make kimchee pancakes and kimchee stew. YUMMMMMMMOO! I started a batch of kimchee daikon and carrots that are fermenting on the countertop (sorry roomie!) They stink but taste so good. One of the perks of living outside of Boston is that there are GOBS of international markets for me to play in. I've been bringing home new ingredients and testing out recipes from these ethnic cookbooks. I'm loving it but with all this experimenting there are bound to be some fails. Bagged kimchee? GROSS! I've had some really delicious pork belly at BBQ joints. Imagine my shock and horror when I get home with my fresh pork belly from the Asian market only to discover I have to remove the hide/skin with hair on it MYSELF?!?! SO GROSS! Somethings are best left to professionals. I'd rather but it prepared than go through that piggy hell again.
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