Has anyone tired any of Maangchi's homegrown/fermenting tutorials? I think growing your own mung beans looks amazing.
I make my kimchi in plastic tubs, the kind with the snap lids though for a better seal. The asian food store down the road does it in mason jars that they've sealed, I'm not really sure how they seal it
fuck you. it goes
thai is literally just shit noodles and peanutbutter and shrimp. it's like somebody emptied the contents of their garbage disposal on a plate. spaghetti seafood pbj motherfuckers. also thai women have monkey ears and that's cute for some reason. only good thing they have going on
what i love about it is all the little side stuff. you got your meat you got your rice big whoop same for every gook country. but then you got like 8 little dishes with sprouts, tofu strips, marinated onion slices, kimchi, etc. its just fantastic to eat a 600 cal dinner but get to taste so many different things, and koreans seem to know how to deal with veggies. most cultures either steam or boil and put on the side or dredge with sauce to cover it up. koreans amplify veggies with pickling or marinade or chili. i'm seriously getting some tomorrow now i have a tasteboner after writing all that
not all jap food is sushi. soba, takoyaki, mochi, jap curry, and best of all, grilled eel. i think that would be my death row meal, grilled eel on a bed of rice with a bowl of miso soup. not even weeb.
Not that guy but I'm a malaysian. We dont eat durian with congee, we eat it with sticky rice. Its really good.
Also personally, i think malay food is too heavy, we use too much coconut milk. Also too many fresh herbs and leaves.
Because of that I really like simple broth like kitsune udon.