Kerry Beal

Kimchi Jigae Ingredients ⅓ lb. pork belly sliced very thin, or ground pork ½ small onion sliced 1 ½ cups loosely packed kimchi 4 cloves of garlic minced ½ cup kimchi juice 2 cups water 1 inch fresh ginger, grated or pressed 1 tablespoon cooking wine (such as mirin or shaoxing) 2 teaspoons gochujang (Korean chili paste) 2 teaspoons miso or dengjang 2 teaspoons Korean soup soy sauce (or light soy sauce) 2 tablespoons gochugaru (Korean dried chili flakes) optional 8 ounces silken tofu sliced into cubes 2 green onions thinly sliced 1 tablespoon butter Method 1.Heat a small enameled cast iron pot (like a Le Creuset) until hot, then add the pork belly and onion. Allow some of the fat to render out of the pork belly, then add the kimchi and garlic and ginger. Saute until the mixture is very fragrant, then add the kimchi juice, water, cooking wine, gochujang, miso and soy sauce, stirring everything together to combine. 2.Bring to a boil and taste for spiciness. Add as much gochugaru to taste until it’s pleasantly tingly (I usually add about 2 Tbs, but this may be way to much for some people). Add the tofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the pork and kimchi are tender. 3.When you’re ready to serve, add the green onions and butter and give it a quick stir to incorporate. Put a trivet on the table and serve it straight out of the pot along with a bowl of rice.

Kimchi jigae in ip

Costco had some absolutely lovely boneless short rib pieces - so into the bath at 54.5º C for the next 72 hours. Shall report back.

8 of these little bottles fit nicely into a small stainless hotel pan, topped with a silicone lid or two - more flan in the steam oven. I find it interesting that the little glass bottles take as long to cook as the larger vessels.

Nope - only the manual as far as I could see.

I made a cheddar and red pepper jelly bonbon for the workshop. If available water is low enough then the shelf life will not be an issue.

Nope - not calling to me.

Eco lunch box used as flanara

Look what I saw in Costco today

We saw that liquor store. Figured we would hit it on the way back and forgot. There was no good liquor store we found between Tony Luke's and the airport. And nothing exciting at the duty-free.

Not sure what the name of the popcorn place was - we were there for a couple of hours then headed back to Philly.

From the samples Chocolot had I tried a few - they are excellent!

Too bad they don't hold the show in Ocean City - we liked the feel much better. Or Philly proper

Another day - another boardwalk Ocean City to watch the salt water taffy making

Tony Luke's on the way to the airport

Got it in one!

Anyone?

I know for one of our workshops that Chocolot had some samples from them - they must be available somewhere.

Funny - I have one of those - bought for my freeze drier for freeze drying butter - I punched a bunch of slits in the lid so the butter doesn't come flying out. I'll go looking for another one where I found the first one.

The MEC3 strawberry gelato flavouring paste makes a fabulous compound addition to that recipe to boost the strawberry flavour - and I sometime add some freeze dried strawberry powder to make it even better.

pork porterhouse with sweet potato and Brussels sprout hash - sso gastrique seared scallops pomme soufflé

Rodney wanted it to look like a burger for some reason

duck confit tuna tartar

Boulavardier coke bread

Not like the picture on the big screen