Don’t Be Parsley-monious

 

1. I have a recipe for this in my vegetarian cookbook - it’s the bulgur - I can’t get the people in my house to try many grains beyond ap (white) flour and corn.

   I just wrote in Peipers post about our adventure in a new recipe - tteokbokki - a Korean rice (roll) cake dish in gochijang. Spicy but good in a weird way - different to have rice be chewy not firm. Gave me an excuse to make Yaki Mandu - loved it from the first time I had it.

   Ratatouille isn’t a bad veggie combo dish and fairly quick and easy - it’s just that this bunch thinks more than two veggies together is a gang - and we can’t have gangs around at all, ever (except in Chinese dinners).

   Posted by wardmama4       08/29/2013  at  08:37 AM  



2. gochujang is the shiz, baby. Hot but not super hot, and rich in taste. Yum!

   Oh no ... now I’m jonesing ... must have kim chee!!

   Posted by Drew458       08/29/2013  at  02:17 PM  



3. Had a friend married to a Korean - he never liked it (and he was a great cook) and I never did. Had a HI friend - her family was from (distantly) the Pacific Island - her kim chee - was just as nasty (to me). Wasn’t a fan of even sauerkraut until I lived in Germany - then I can deal with theirs but not even the can/bottle stuff here. And I had a Cajun friend - now there is a cuisine I can’t handle - she served crab (which I love) - I thought I would never be able to eat again - sooooo hot. And I was never able to eat Mexican in CA - I don’t know what chili they use that others don’t - but it always made me sick as a dog. It’s one of the reasons I cook it all at home - can modify and add a little less. Have to admit I was surprised at the gochujang - did not think I would like it as much as I did.

   Posted by wardmama4       08/30/2013  at  06:40 AM  

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