It was super tasty and just the right amount of heat! I was a bit scared of the gochujang, but it was very tasty and not crazy hot when I tasted a smidge in order to know how much I could use.
Korean food can easily be too hot for me. Previously I’ve only tried cooking with the fermented bean paste and avoided the chili one. Turns out both have tons of umami, and the gochujang had a very pleasant heat.
@Pigeon has been cooking!
Looks so yummy! I love tofu so much
Super yummy sweet sesame chicken and fried rice. Was way too good, ate all of it. (+ the leftovers i made and hour later)
Oh my word! Oh my word! Oh my word! Sloth might have paid off. I had left the left over focaccia dough in the fridge during its heating and cooling times til I could fix it, and just now getting around to cleaning out the old stuff and this smelt perfect for sour dough…that is til I scooped some out into another dish to which the underside smells like beer…That doesn’t necessarily mean it’ll be awful, though.
Fingers crossed I finally have a decent sour dough starter for the first time in oh so long. 
Huh! Made my first batch of homemade pepper gravy…and it’s not affecting my GERD like symptoms as much as the store packages. 
Mental note to self: Remember this.
Since my taste is still wonky, the flavor is just fine, though my wife said it’s different, but still good. So that’s a plus, heh.
Roux: (as for a light white sauce).
3 Tbls. Butter
3 Tbls. Flour
Mix:
2 c. Milk
1 tsp. Pepper (i added a bit more, heh)
salt to taste (I guessed here. No complaints, so I must have added enough).
And lastly, I added a very tiny pinch of nutmeg. I think I’ve watched Townsends way way too much on Youtube, 
.
And mandarine orange peel tea. This one is made with hibiscus, and I’m still trying to figurt out the right amount of hibiscus to use…This was just a tad on the watery side. Getting better, though.
Still making a lot of mistakes. A lot of mistakes. 
, but at least this mistake was a good one. I had put in only 1 cup of buttermilk & milk instead of the two, plus I think I missed one cup of flour. I just don’t know.
Meh, the texture is perfect for dunk’n sticks.
Now if only I can get the temperature and time right. The first two batches burned. Ppp!
And I added more of the milks to the remainder just to see what would happen. Tla osda yigi. Waste sni. Mana allinlla. Mu lek uk. No bueno. No bien. God ikke. Not good. The texture was way off.
We’ve been so busy setting up the new bike shop that I haven’t cooked a lot of our favorite meals for us in a while. But last night I made green chile stew. I forgot to buy meat for it though, so, vegetarian with pinto beans… Still just as delicious and comforting though. 
Also, my lovely coffee-patina-ed raw wood counter top is just part of unexpected bus life. Some day we will make this place nice inside. After we build the house and this is strictly recreational.
Wow that looks amazing!
Japanese-style breakfast. I ran out of miso paste so no soup this morning.
Rice, egg, smashed cucumber kimchi (made this two days ago), flaked can salmon, furikake (rice seasoning). Have to pack up some swap packages and take them to the PO, so I need the protein to keep me going!
Oooo! Looks delicious!
That sounds delicious!
Ran out of bread and I don’t feel up to driving, so I made some. No honey, and still had some whole wheat, so it’s a molasses bread. Pretty much I just took a medium size spoon, stuck it in the molasses and sloshed it around in the yeast water, heh.
Also, since I didn’t get the counter cleaned, instead of rolling it out to form it for the pullman pan, I just plopped it into the pan and used my fingers to spread it out. Meh, it worked. As long as I don’t roll it into itself too much, it wont fall to pieces when cutting (which I didn’t think about til after it was done, 
. Just lucky I didn’t do that, heh).
Last night I made these awesome 15 Minute Salmon Bowls. I will say they didn’t take long, but defintiely longer than 15 minutes. I started some brown rice in the rice cooker earlier in the day, and I had mango spears in the fridge, but those still needed to be cut down. The edamame was frozen and needed to be microwaved, I needed to cut the salmon filet down, etc. I would say it took under 30 minutes, but over 20. They were delicious, especially the salmon itself, and I will be making them again throughout the summer.
And today I have this in the crockpot. My FIL brought me nearly 5 lbs of dried cranberries, and I’m looking for ways to use them up beyond cookies. I added some diced carrots to the recipe, and am going to serve it over couscous for dinner. The house already smells lovely.
I have put some very questionable things in my mouth throughout my lifetime. (A sister running to family yelling “Chuckie’s going to die. He ate a mushroom”. To “possibly” nightshade, my mom growing those look-a-likes was a bad idea for a son who loves food, and many other stories), but for some odd reason drinking “bean milk” makes me want to gag, .
Anyway, getting ready to make a large batch of sweet bean paste from some cranberry beans. I need to let the “milk” (
) separate so I can pour out the water first.
Huh! I wonder what bean water would be like in something like a chiabata bread. even a flat bread…Meh, with my odd taste, I probably wouldn’t know, but it is an idea to try sometime.
Made some more sweet bean stuffed mochi. My tastes have changed about four times while eating them, and I believe I’m tasting more of how they actually taste for now, and that is good.
This time I used cranberry beans as they swell up much bigger than mayocoba beans. However, that extra swelling means they hold more water…O_o, oof, that made making the paste so much harder to cook down, but easier to get the skins off, 
, heh!
The green is anise (my favorite, heh).
The white is unflavored.
I’ve always wanted to make this. I made plain mochi when my kids were little but never with the red bean paste.
