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Content about Kimchi

Corned Beef Short Ribs March 15, 2011 A quicker, easier process than the whole brisket Corned beef is one of the more basic and surprising kitchen experiments. But I think that people still think it's pretty nuts. I'm staying in California for a couple weeks, and had to buy the ingredients, cook, photograph, and eat this project while staying at someone else's house (sorry for the lack of pictures). First of all--it's really tough cooking somewhere you don't have all your familiar tools! But I... Read the Full Article	My Chicago: Spicy Yeul Ramyon from the Joong Boo Market January 8, 2010 How to dress up cheap ramen. Every Friday, we publish a story about life as a cooks and eaters in Chicago. Markets, restaurants, secret finds, really tasty bites--or just a great story. We're lucky to live here. Close your eyes and think about instant ramen...I know it's probably been a while. You probably have in mind some MSG-laden bastion of cheap college eating, because that's where I used to be, too. But now it's different... Read the Full Article	The Kimchi Contest Results October 20, 2009 And the best kimchi award goes to... After a tasting of both kimchi projects, the results are in. We have a winner! It wasn't easy to decide: there were things about Nick's kimchi that were better, and things about Blake's Kimchi that were better. We went back and forth about who should take the title. We tasted, waited, tasted again. First, the recipes. Though our recipes were similar, there were some crucial differences: Blake used a lot more salted shrimp... Read the Full Article	Homemade Kimchi Contest, Part II October 14, 2009 Nick gives kimchi his best shot. Though Blake was thrilled to jump right into this Kimchi-making process, I dragged my feet the whole way. It's not that I don't love kimchi. That's far from the case. It's just that I've been really happy with the jars of kimchi I've been buying from the Korean market. Uncovering the ways of kimchi, however enlightening the process may be, would sort of remove the magic from the whole experience and turn what... Read the Full Article
Homemade Kimchi Contest, Part I October 13, 2009 Blake tries to make kimchi. Nick and I are currently in the middle of a fierce kimchi-making contest, in which we've both set off to do our own research and exploration, make a batch of the best kimchi we know how to, and submit it for a taste test. Neither of us have made kimchi before, but we both love the taste of it dearly. Tired of paying for it at the store and intoxicated by the possibility that homemade kimchi could taste even better than the commercial... Read the Full Article	The Search: Cabbage Kimchi September 29, 2009 What is your kimchi secret? Vinegary, spicy, crunchy, and addictive. These are just some of the words we use to describe Korean dish kimchi. We could go on, but the idea is this: Kimchi fascinates us. We put it into stews, mix it with noodles and sesame oil, chop it up with fried rice, and side it up with Korean barbecue. We've been known to eat it straight out of the jar when we need a fix. There are all kinds of kimchi out there --... Read the Full Article	Oi-Sobagi: Cucumber Kimchi and the Purpose of Banchan September 18, 2009 Try this awesome Korean appetizer. I began to wonder whether the banchan were going to overwhelm the table. We had placed the little Korean side dishes on the smallest plates I owned, but the shear number of them added up. It was our own fault. When Blake and I decided to do a Korean Barbecue feast last weekend we figured it was time to lavish attention on banchan, giving them the attention and care usually just reserved for the main course. Along the way we made... Read the Full Article	Gorgefest Saturday November 26, 2007 Manhattan. 1 day. 9 Restaurants. I hadn’t been to New York since my exodus in July and I returned with a plan. I wasn’t going to waste any moment visiting attractions, or seeing a Broadway play. I lived there for two years, so it felt right to walk back in and get to what I spent most of my time doing: eating. And with the Paupered Chefs reunited for the first time in half a year, it really wasn't that hard for our minds to go racing all... Read the Full Article
Kimchi and Me: Steak and Eggs over Kimchi Rice May 24, 2007 Lest you all forget my infatuation with the pickled cabbage, it is powerful. When I worked in Manhattan, the attraction to the stuff had me trudging over to the Korean buffet at least once a week. But I no longer work in Manhattan, and while I'm very happy with my new job, I do miss my kimchi. I’m not sure why it never occurred to me until now to secure my own stash. Like a lot of ethnic foods, I always wanted to place... Read the Full Article	A Paupered Week in Flatiron Day 4: New Lands February 2, 2007 Check out Day 1 to figure out why Nick is spending so much time on lunch spots in Manhattan. After a few months, even the finds of Flatiron become slightly boring for no other reason than repitition. I began looking farther afield for something tasty. With the subway less than a block away, I dreampt of being able to zoom up to any restaurant I pleased. The whole of Manhattan would be open to my slightest food whimsy. ... Read the Full Article	The Good Fork August 22, 2006 I was out for a "guys night," which is what happens when your girlfriend goes out with her friends and you're expected to go out with exact same people you always do. But when your friends are a fellow paupered chef and Jason, guys night doesn't quite mean poker and beer. Instead, we all met at the little restaurant that was getting some big press: the Good Fork. There is a top-hatted fellow outlined in the door, which is probably the last... Read the Full Article