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HungryChris

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About HungryChris

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    Connecticut

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  1. Gardening: (2016 - 2017)

    It's funny, I have learned from experience to plant 4 plants for the first wave, 3 for the second and 2 for the third, to match my enthusiasm for them, but like you say, I miss them when they are gone! HC
  2. Dinner 2017 (Part 6)

    It is something I picked up from watching Korean Food made Simple with Judy Joo. She whipped this mixture up for any number of things. I will usually make a big batch when I do whole rotisserie chicken and use the extra sauce to freeze wings. I will put 6 cut up wings in a freezer bag with 1/4 cup of this sauce and they are ready to go in just a few minutes under running water. These amounts are my approximation based on what I saw Judy do. I had trouble identifying gochujang in markets, as the labels vary. Now, I order a few tubs at a time from Amazon Smile and always have some on hand. As the wings finish (I find 50 minutes @ 400 F works well), brush them with a mixture of soy and gochujang, to moisten. Korean BBQ Sauce 1 cup soy sauce 4 heaping TBS gochujang 3 cloves garlic, peeled and grated 1 thumb sized piece of ginger, peeled and shredded 1 heaping TBS brown sugar ¼ cup bourbon or dry sherry 1 TBS toasted sesame oil Zip this up ( I use an immersion blender) Add 3 chopped green onions
  3. Gardening: (2016 - 2017)

    Early this morning I ripped up the first wave of zucchini plants that were starting to fade. The second wave has been picking for a while and I want the room for lettuce, rapini and beans. Tonight, I will try my hand at stuffed zucchini with the big one I found hiding in one of the old plants. HC
  4. Dinner 2017 (Part 6)

    We had the A/C running full blast all day today. I made a small batch of potato salad while Deb had her grandson at the beach, down the street. Dinner was of the cicchetti variety, in keeping with such a hot day, starting off with a plate of seasoned tomatoes, fresh chopped basil, garlic powder, sea salt and a favorite olive oil. I could have simply had another plate of those and gone to bed happy, but laid out the potato salad, cucumber salad, Korean BBQ wings (cooked outside on the grill) and we both were pretty happy with dinner. HC
  5. Breakfast! 2017 (Part 2)

    I picked the first few shishito peppers this morning and wasted no time in putting them on the menu. Many more to come, I hope! HC
  6. Dinner 2017 (Part 6)

    Maine lobsters were $4.99 pp this week and we were all in. HC
  7. New Stove Adventures

    I'm with you. Never heard of a melt function. Maybe it is for steel working? HC
  8. Dinner 2017 (Part 6)

    I took another shot at pizza, this time aiming for a thin crust. This was, by far, the best one in the new oven. The next morning, we had the last 2 pieces for breakfast, the clear sign of a winning effort. Peppers from the garden (green bells, for those who care) loads of mozzarella and fresh basil, pepperoni, plenty of garlic and some leftover sauce that Deb had made for her grandson. HC
  9. Lunch! What'd ya have? (2017)

    When I saw that we had no eggs, I decided to skip breakfast to stack the latest batch of firewood before the sun came over the house. I finished up just as the sun started to shine on me. Lunch had become an issue by that time. A kimchi and mortadella sandwich and a zucchini, cucumber, avocado, tomato, onion and pickled pepper salad with a few pickled pig ears for good measure. I almost had a beer, but decided to make a trip to Aldi for a few of the 46 cent per dozen fresh eggs and while making the sandwich realized we need Dijon mustard too. BTW, I decided to call the nearest stack "January" and the one behind it, "February". HC
  10. Dinner 2017 (Part 6)

    Calamari, which I soaked in hot sauce spiked buttermilk for a few hours before frying and we both noticed a difference in tenderness. HC
  11. Breakfast! 2017 (Part 2)

    Got started off in a different direction this AM. A little salad with left over roasted peppers, pickled peppers, sliced fresh zucchini, tomatoes, avocado, cucumber, and onion and had that with a poached egg on toast. HC
  12. Salad 2016 –

    Just finished making Deb's Chef Salad for tomorrow. HC
  13. Dinner 2017 (Part 6)

    This was supposed to be steak night, but turned into heirloom tomato night with sides of steak and baked potato, at least for me. HC
  14. Lunch! What'd ya have? (2017)

    This makes it official, summer is here! HC
  15. Lunch! What'd ya have? (2017)

    Crispy fried zucchini with spicy ranch dip. @rotuts, I defy you to call these "wet". HC
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