Thread: What's for dinner tonight?

Originally Posted by King87

That looks better than some of the food at (good) eateries in my city. Well done!

I missed my calling.

Originally Posted by NightTrainLayne

I missed my calling.

Maybe cook for the office and charge them for it? Eh?

Originally Posted by NightTrainLayne

I made this dish last fall sometime. Nam Tok - "Waterfall Beef Salad". I've been meaning to do it again:


It's Flank steak marinated in a Soy Sauce based marinade and grilled over high heat. After resting, slice against the grain and toss with shallots, green onions, cilantro, lime juice, Fish Sauce, and mint leaves for garnish.

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I think I've figured out something for the menu this weekend.

That looks really good. Asians....even when eating small, non fancy meals....are big on presentation and having the food look really good.

I like Thai food alot. Wife is vietnamese and she does too.....and she cooks alot of vietnamese dishes that are really good (and some that are absolutely not)

Originally Posted by Zerovoltz

That looks really good. Asians....even when eating small, non fancy meals....are big on presentation and having the food look really good.

I like Thai food alot. Wife is vietnamese and she does too.....and she cooks alot of vietnamese dishes that are really good (and some that are absolutely not)

We have a Vietnamese restaurant nearby. I order this dish with grilled pork and vermicelli; fish sauce is included of course. Peanuts give it this great crunch. I think it's called Thit Nuong. So good.

Since Viet Nam was a colony of France for so long they have all of these French influences. I love Bahn Mi, which is a sandwich on a baguette.

Originally Posted by NightTrainLayne

We have a Vietnamese restaurant nearby. I order this dish with grilled pork and vermicelli; fish sauce is included of course. Peanuts give it this great crunch. I think it's called Thit Nuong. So good.

Since Viet Nam was a colony of France for so long they have all of these French influences. I love Bahn Mi, which is a sandwich on a baguette.

Huge bahn mi fan and kimchi straight up from the jar. We just had burgers tonight but before that the wife whipped up an eggplant parm to have whenever.

Originally Posted by PatriotsGuy

Huge bahn mi fan and kimchi straight up from the jar. We just had burgers tonight but before that the wife whipped up an eggplant parm to have whenever.

I've made a couple of batches of kimchi, neither batch has been exceptional.

Originally Posted by Hawgdriver

I've made a couple of batches of kimchi, neither batch has been exceptional.

I've wanted to try, but multi-day fermenting processes in the kitchen don't exactly excite my wife.

Originally Posted by NightTrainLayne

I've wanted to try, but multi-day fermenting processes in the kitchen don't exactly excite my wife.

This one is benign. It's really only a 24hr and there's no funk. I don't like kimchi that is super pickled, I like it more savory.

Originally Posted by Hawgdriver

This one is benign. It's really only a 24hr and there's no funk. I don't like kimchi that is super pickled, I like it more savory.

You may have posted a recipe/process before. Do you have it handy?

Sandwiches from Subway.

Originally Posted by NightTrainLayne

You may have posted a recipe/process before. Do you have it handy?

This is the best Kimchi I have had. I can't open it unless my wife is in bed due to the funk factor. Beats any store brand I have had. I also have one of these and I usually keep my ferments in the basement.

https://www.polishpotteryshop.com/pr...BoC_5gQAvD_BwE

Originally Posted by PatriotsGuy

This is the best Kimchi I have had. I can't open it unless my wife is in bed due to the funk factor. Beats any store brand I have had. I also have one of these and I usually keep my ferments in the basement.

https://www.polishpotteryshop.com/pr...BoC_5gQAvD_BwE

Fun Oklahoma Fact: Nobody has basements. (Not exactly nobody, but unless your home was built 100 years ago or earlier you are very unlikely to have a basement.)

I'll see if I can find a jar of that.

Originally Posted by NightTrainLayne

Fun Oklahoma Fact: Nobody has basements. (Not exactly nobody, but unless your home was built 100 years ago or earlier you are very unlikely to have a basement.)

I'll see if I can find a jar of that.

Ah that's too bad, do you have a shed, lol. Also you will not find it, it's a local NH farm that is at the farmer's market I go to. Their lacto fermented pickles are good too almost taste the same as mine but theirs are a lot more expensive than me doing it myself. I have a fermenting book on my kindle I will see if I can share their Kimchi recipe.

Originally Posted by NightTrainLayne

You may have posted a recipe/process before. Do you have it handy?

https://www.tablefortwoblog.com/how-...memade-kimchi/

Originally Posted by PatriotsGuy

This is the best Kimchi I have had. I can't open it unless my wife is in bed due to the funk factor. Beats any store brand I have had. I also have one of these and I usually keep my ferments in the basement.

https://www.polishpotteryshop.com/pr...BoC_5gQAvD_BwE

I like the funk, but not if it's just a mad vinegar wang.

Make sense? I'd like to try that one.

But a local Korean restaurant makes the most delicious kimchi. I'm trying to make it like theirs.