HungryChris

Mussels in wine, garlic and herb broth with hot bread. HC

I have made quite a few batches that were good, but finding decent heads of Napa cabbage around here is both difficult and expensive, for some reason. It's cheaper to buy kimchi. HC

@Shelby, It has a strong "aroma" that will put some people off. I'm not going to predict how you would like it, but I will tell you how I was first exposed to it. I enjoy reading about things like the making of fish sauce and kimchi, but had never tried it. I worked with a guy that I became good friends with. His wife is Korean. One day I was visiting and I asked her if she ever made her own kimchi, which she often did. She whipped up a batch of kimchi fried rice in what seemed like 5 minutes and put it down in front of me and I liked it very much. We make the hour each way trip to Hartford every month or so and I read about a big Asian market there (A'Dong), that I began to visit. I could write all day about the things I enjoy seeing in those markets! Things that upon visual inspection, you don't know if they belong in a salad or the fireplace, but I digress. At first I would buy little one pint jars and chop it up to use on hot dogs instead of sauerkraut, then made the jump to sandwiches and was chopping it up to make a spicy tartar sauce, that Deb even likes (she likes kimchi fried rice too). The little jars would be empty before I knew it. I then made the leap to quart jars and began to crave it every few days. I began eating it as a side dish or just right out of the jar. Now I buy it in two quart jars (2 at a time) and get nervous when I start to run low. I began locating little hole in the wall markets that I could buy kimchi in that were nearby and crossed many of them off after looking at the use-by-date. If I am running low, I will make a special trip to nearby (1/2/hr) Cranston, where I know I can get the size and brand I like. Plus I like the cleaned up empty 2 quart jars for home made refrigerator pickles. I would be interested to read how you felt about it, if you do decide to take the plunge. (The kimchi in the picture is not my favorite, but pretty close and the only one I can get on my normal shopping excursions). HC

That was the last push I needed. Just got back from picking out 2 dozen along with some live mussels. HC

A kimchi and mortadella sandwich is always a home run for me. HC

Brie toasties topped with capers and caramelized shallots with mixed fruit. HC

French onion soup and Korean BBQ wings, both from the freezer. HC

Yes, I know they are not the same thing, but close enough so that I fear a flash-back. Yes they were cleaning them in front of me, but not to order. HC

Reuben sandwich made with bottom round corned beef with pickled pig ears and pickled / marinated mushrooms. HC

I wanted to try pickled herring and pickled herring in sour cream for years, but had an experience as a young man in Amsterdam that has held me back. I read about Hollandse Nieuwe on the train as we were headed there. The first cart I encountered selling it got my attention and I ordered one. I was handed a little plate with a single fresh herring fillet smothered with chopped pickles and onions. As I had seen others do, I picked it up by the tail and lowered it into my mouth biting off pieces. Let's just say I was not ready for that yet and it ended up in the canal, much to the enjoyment of several locals. I have come to enjoy all manner of seafood in the years since, but that left a dark mark on my soul. HC

Fried shrimp po boys, dressed. HC

@Shelby, You might like reading this thread. https://forums.egullet.org/topic/74523-pig-ears/ I will add that this time I cooked them on high pressure for one hour with natural release in the IP. HC

Pig ear refrigerator pickles. HC

Warm egg salad sandwich on Tuscan toast and a copious helping of pickled / marinated mushrooms. HC

Another one of my favorites. HC

Eggs O/E, scrapple, Tuscn toast and fresh salsa. HC

Chicken soup and pork pot stickers. HC

I just spread 10 lbs of 12-12-12 fertilizer, 50 lbs of composted cow manure on my asparagus bed and covered it with a layer of peat moss. Last year it was borderline, so I decided to give it another season, but I am hoping to put some on the table this spring. Fingers crossed. HC

I too, trim excess fat off of corned beef and avoid the point cut because I think it is just too fatty. I tried to corn an eye round one time and it was a complete failure and I think it was because it was just too lean. It fell apart instead of slicing. I did not SV it, and your results may be fine. I'll be interested to read about the outcome. HC

I would choose whatever cut you could get with a decent marble. My experience with top round tells me that it is usually too lean for this. HC

Cherry smoked pulled pork shoulder, my own version of Piedmont, vinegar based BBQ sauce and coleslaw on burger buns. First time I have smoked pork with cherry, but not the last. We both loved it! HC

The last of my homemade corned beef tongue, some Dijon mustard, some olives we brought back from Italy and homemade pickled / marinated mushrooms. HC

This is a 9.13 lb pork shoulder. I normally use hickory, but discovered I only had cherry. I set it at 225F and will cook it for a total of 9 1/2 hours (internal temp of 205 F). HC

Too bad about the blue cheese. Try the crumbled blue cheese from Aldi, it's pretty good in salads. HC

Got up early this morning to start smoking a pork shoulder that I had dry rubbed 2 days ago. The forecast is for rain late in the day, so I wanted to give it 5 or 6 hours of smoke and wrap it in foil and finish it up in the oven. Pulled pork sandwiches tonight. HC