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What are we really eating...???

First time making kimchi. I couldn't find fermented shrimp so I just used fish sauce and beef stock. It's better after ripening but it's not quite "funky" enough.

I try to eat something fermented every day.

View attachment 154552View attachment 154553
I never use the dried or shrimp paste. Just fish sauce, but I use a REALLY good fish sauce. Red boat for the win all day AE8AF9A6-CF8F-48C1-93C5-5054F0E5DD69.jpeg
 
Grocert store Rotisserie Chicken. I eat half of a chicken per sitting, and I do this constantly.

I really need to start cooking diverse and flavorful meals once again so I can post some good pics on this thread.
 
I never use the dried or shrimp paste. Just fish sauce, but I use a REALLY good fish sauce. Red boat for the win all day
Do you have a recipe for your chili paste? I used Roy Choi's.
 
Do you have a recipe for your chili paste? I used Roy Choi's.
You mean for making kimchi? I make the chili paste myself from dried Korean gochugaru chili powder. Here’s the recipe I use. I leave out the salted and raw shrimp, and the dashi stock

 
Ha Ha!

It's the other way around brother, I do the cooking, the wife manages our 3 kids!
I got a great gal who makes the best Italian and Polish dinners. I married that gal. Because long after the shwa de vivre is gone, you'll (I'll) still have those tasty treats.
 

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