Food

kimchi fridges

I don't even

It's a thing...

It's necessary.

Kinda like when you durian bomb your house...containment unit is required

Bro - do you even reverse sear?

Went to Luiz Hara's supper club last night. Phenomenal.

thought the service was brilliant. portion sizes could have been slightly more generous

Kilner jars ftw

Except when the pressure builds up and you repaint the kitchen in kimchi

Fizzy kimchi is the best kimchi. The shop under Centre Point used to sell loads of varieties, I try not to read the ingredients.. (does not contain fish, does not contain fish..)

I dig the Chongga in a red plastic jar over the packet stuff. Yes the Centre Point one!

Seoul Mate on 29 Museum Street haz home-made kimchi which was decent....

nah Weck Jars ftw

Yeah that Chongga one is da bomb. I like after it's been idling in the back of the fridge for about a month. Nic not so much, she'll shout from across the flat for me to close the jar within 10 seconds.

My first attempt sat in the back of a cupboard for 10 months before I remembered it.

It was grey.

Did not eat...

lol i can imagine that

Miso, what can you make with it other than a soup?

Can you make a dressing? Can you make a slaw? Glaze? Stir fry?

Enlighten me

God, I used to love Seoul Mate... So many delicious snacks...

Miso glazed roasted aubergines are to die for

http://www.kikkoman.co.uk/Recipes/All-Recipes/Miso-and-Honey-Roast-Aubergines

Mix the miso, honey, soy sauce, sesame oil, ginger and garlic with 2-3 tablespoons of water to make a smooth paste. Brush over the aubergine flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds and serve

Also had a beer made using miso last week, bloody lovely

Very much this ^ such a great thing to do with aubergines, had one that had chillies in too, hot sweet and savorie all in one dish and goes great with left over curry

I'm making this, got some eggplant* in the fridge that needs using up...

* Fucking Aussies

Oh my god this, regular snack for me, and extra delicious when I've got the munchies

More aubergine fun - miso dengaku

Half an aubergine & score the flesh
Oil the fleshy side & roast hot for 30 minutes (more oil leads to a silkier finish to the aubergine)
Mix miso with mirin (brown miso is nicer than the sweeter white miso) and spread on the aubergine
Pop under a hot grill for a few minutes
Finish with some sesame seeds and chopped spring onion

Slapping a load of miso, mirin and soy onto chicken before grilling is a favourite too.

Miso-marinated portobello carpaccio

miso ice cream.

not nice.

*drool*

Mice cream, Shirley? Clue's in the name, bro...