blue_dolphin

Kind of an embarrassing breakfast but I'd intended to make these Crispy Yangnyeom Chickpeas with Caramelized Honey from Korean American for a cocktail snack last night. Didn't get around to it so I thought I'd get them made and set aside for later but I kept nibbling away until they were gone. The julienned scallions perked up in ice water are perfect with this and I ended up making more to finish up.

From the way the recipe is written, I'd guess the chouriço might be blood chouriço and the meat chouriço would be sausage.

It is odd. Could the first item be a cured chouriço sausage and the second a fresh uncured version of chouriço? I know those different types of Spanish chorizo exist. Is the recipe Portuguese, Brazilian, Goan or something else?

Along those lines, the practice of unpaid (or minimally paid) interns expected to work long hours at elite institutions may be more common than the author is aware of. It's pretty common for academic research labs in the sciences to have unpaid or minimally paid undergraduates, graduate students, postdoctoral fellows or visiting scientists competing for the opportunity to toil away in laboratories for long hours. Students may or may not be getting academic credit but all of them are generally doing it to both learn and to buff their CVs either with authorship on publications or just being able to list a stint working with a renown professor, handcuffs not required! What I've said above completely overlooks the wealth building aspect of whatever renown entity these interns are slaving for so I realize there are differences but I suspect the Noma interns are similar in wanting to learn from a prestigious chef and add that to their resumes as @heidih just said.

Winter Squash Risotto with Chewy Rice Cakes and Raw Brussels Sprouts Muchim, both from Korean American. I thought the risotto tasted fine but if I'm in the mood for risotto, it's because I want something smooth and silky or I want to make arancini so this strikes out on both counts. For me, the chewy rice cakes are an odd addition to risotto and you can't really make arancini when with those rice cakes in there. Glad I tried it. No need to do it again! Since the Brussels Sprouts Muchim is a variation on a fruit muchim recipe, I added some chopped apple after I took the photo and I liked it better that way. Either way, it's a nice partner for the soft, rich and relatively bland risotto and added welcome crunch, acidity and heat.

Yes, Evan Kleiman interviewed Redzepi late last year when he was making the rounds flogging his recent book Noma 2.0: Vegetable, Forest, Ocean (eG-friendly Amazon.com link). Of course, there was no announcement at that time but he hinted pretty strongly at this sort of thing - developing and selling products - among other pursuits. The interview can be found here.

I also had a tangy breakfast today. Broccolini with peanut gochujang dressing from the second Ottolenghi Test Kitchen book, Extra Good Things. The book recipe includes the broccolini, which gets steamed, then tossed with lime juice and olive oil, peanuts roasted with a coating of brown sugar, soy sauce and olive oil and the dressing made with peanut butter, gochujang, lime juice, fresh ginger, soy sauce, brown sugar, garlic, chives and makrut lime leaves which I did not have. I steamed a few lonely shrimp from the freezer along with the broccolini and tossed some noodles with thinned down sauce so I could call it a meal.

I always thought those were Mai Tai Pōs 🙄

Thanks! I saw him mention emergency pizza crust the other day but I didn’t try to locate the source info. The bowl swimming in a sink full of warm water sounds a bit scary but I will keep it in mind!

Kimchi-braised short rib cheese toastie I was thinking the leftovers from the kimchi-braised short ribs with pasta that I posted over on the dinner thread might be an excellent pizza topping but with no dough handy, I decided to pilot the idea as a toastie and it passed the test. Expect to see that pizza (or perhaps a focaccia?) in the future!

My plan was to make it but I ran low on eggs so I used the dried stuff from Trader Joe's. Not bad but I'll make homemade to go with some of the leftovers.

@Kim Shook, whoa, that's a whole lot of cooking and everything looks great Kimchi-Braised Short Ribs with Pappardelle from Korean American A rare evening meal for me. And a rare ingredient - beef! Picked up a pack of short ribs from a farmers market vendor that raises grass-fed beef. I knew I'd be out all day yesterday so I cooked the braise the day before and this was very easy to toss together when I got home.

No, they are the pickled, fermented jalapeño slices from Trader Joe's. Made in Turkey of all places. I haven't seen them in a while and suspect they may have been discontinued so I guess if I want more, they will be homemade!

Peanut butter and pickled jalapeños on toast

This brings to mind my brother's comment upon looking into my liquor cabinet, stuffed with all manner of unusual cocktail ingredients. "You've got all these bottles and there's nothing to drink!" By which he meant, "Where's the vodka?" Congrats on the fridge space. I need to attempt a clean-out myself. Came upon 2 open jars of capers this afternoon while looking for the back-up jar of kimchi, which I did not find, necessitating an extra trip to the store. Two stores, actually, as Aldi was out 🙃

I'm glad to see you up to having some breakfast and hope that will continue, wherever you post!

I did have 2 big mugs of black coffee!

Replying to myself to report that the Katz vinegars are available once again after a hiatus. Still too expensive for the OP of this thread but they're very tasty.

The recipe called for 1/8 tsp garlic powder per tablespoon syrup

Maple-candied spam from Korean American with egg nog French toast made with the milk bread with maple syrup from the same book. Probably the last persimmon of the season on the side. The spam was to be sliced @ 1/4", baked on a tray @400°F until lightly browned can crispy, then drizzled with a mix of maple syrup and garlic powder before going back into the oven for a while. I think my slices were on the thin side. They were shatteringly crisp!

Yep. I used this Trader Joe's teriyaki flavor baked tofu, cut the slabs in half so they would not be too think, blotted dry, then dipped in the Dijon/mayo mix, coated with the curry/garlic seasoned panko and pan fried in about 1T oil. Should work with pressed firm tofu, too.

The name of this recipe in Eric Kim's Korean American cookbook is A Lot of Cabbage with Curried Chicken Cutlets. I made it with tofu instead of chicken and used Massa Organics brown rice instead of white rice. The cabbage is a quick pickle/slaw with rice vinegar, sugar and salt. The Kkasseu sauce is Worcestershire sauce, ketchup and brown sugar. For the breading, which is what attracted me to the recipe, the cutlets are first dipped in a mix of mayo and Dijon mustard then into panko seasoned with curry powder, garlic powder, salt & pepper. It made for a flavorful, crispy coating and I very much enjoyed the contrasting flavors and textures here.

It was quite good. I sliced the Spam pretty thin so it crisped up nicely. This would work fine with bacon or ham as well. I also added a bit of water to the pan at the end to incorporate the browned bits and cook the cabbage down a little more.

Spam, Kimchi and Cabbage Stir-Fry from Korean American with a fried egg on top. I bought a can of Spam a while back with the intention of making musubi. Today was the day to open it! Over in the egg prices topic, @Anna N noted that we should all be getting fresh eggs these days and this is clearly the case here. Our local farmers market was cancelled last week due to the deluge so I picked up some eggs at Trader Joe's to get me through. I usually only see this sort of tight white with the farmers market eggs. There was only the tiniest fringe of loose white that curled under on the right side.

Caramelized-kimchi baked potatoes from Korean American with a soft boiled egg and grape tomatoes. The recipe calls for larger potatoes but the header notes say you can use smaller spuds for a party platter and what is Monday's breakfast without a party platter! These were really good. I subbed diced country ham for the bacon but fried it and the kimchi in bacon fat. Toppings are mozzarella, the caramelized kimchi, ham, sour cream and chives (I subbed scallions).