Ordered some cook books
I got in to Banchan (Korean side dishes like seasoned bean sprout) lately. I have 4 Korean markets that make little packs of these things. So I'm trying out all their wares to find what's good from each joint. The one shop that makes excellent cucumber kimchee is open late and doesn't have this frequently. She also made squid kimchee but the last time it made me sick. So that's off the menu for me now.
Anyways I was at this one shop where I was asking her if she was making any more of fern braken (gosari later I learned). She didn't know what I was asking so I went to another Korean store and got the bag of that stuff. Went back to that store and asked her when she was making more. She then said next week. So the following week I went back and bought the cooked stuff. She then asked me did I make some? And I said no I'm too lazy. Then thought I got to get some books.
So I went on and bought Korean cook books. So far I got the "Kimchi Party!", a Maangchi's book (the Korean youtube lady) and waiting on few others. I was disapointed with "Kimchi Party!" it wasn't what I was looking for. Then "Maangchi's Real Korean Cooking" i quickly browsed it. It's okay. I was hoping to get more recipes for Banchan stuff. I'm hoping Kimchi: Essential recipes of the Korean Kitchen is more of what I'm looking for.
Then I got Chasing the Gator by Isaac Toups. I like Cajun cookbooks. Some of the things the Arcadians/Cajuns eat seems more like a dare than food (like soul food). I saw his recipe for Dirty Rice and he uses ground beef. I have to try this since I always made mine with chicken gizzards and liver. I remember seeing some folks here made dirty rice with GB. So it must not be strange as I think to use ground beef. Go see Isaac Toups on youtube.
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Somewhere in this old house is a Betty Crocker cookbook with many notes in the margins from my mother .
Book must be 100 y/o
You have some good ones there
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Dirty rice with ground beef is a poor substitute for the real thing, probably created for those sad people who think, "Ooooh, chicken innards, YUCK!"
I do like kimchi, but we don't have much of a Korean population here. Even our list of Chinese places is shrinking. There used to be lots of them, but they've all turned into taco joints with the influx of "immigrants" taking over.
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I collect cookbooks. It's a bad habit I can afford lol no Korean cookbooks 🍄
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I enjoy watching people cook, who love to cook, they always seem happy when they are creating their work.
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@...: 30061854518427/comments/30061870918299
I enjoy watching people cook, who love to cook, they always seem happy when they are creating their work.
It’s a long story on why I started cooking. I have always enjoyed cooking, and people have complimented me on my cooking. I was asked once, why do you like to cook? I just told them, I cook because I hungry.
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I learned a long time ago.. It is in your blood you either love to cook or hate to cook.. Sadly, I do not enjoy cooking.
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I learned a long time ago that if I didn't learn how to cook what I liked to eat, I would be eating a lot of stuff that I didn't like!
I have an old Betty Crocker cookbook that was given to my wife back in 1978 as a Christmas gift from her brother and his wife. Still gets a lot of use but there are many of the old recipe's that seem to stick to the old pages! 😁
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We, have rediscovered many recipes from years past. Just by looking at old books.
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I will have to get that Cajun cook book. I like their food. I definitely don't like Korean food. My son and his girlfriend, love Korean food though. He got into it when he was studying the martial arts with me. His favorite is Korean sea snake. UGH. I tried it, but I spit it out. Not for the faint of heart. We have a couple of Korean restaurants and markets , but they are mostly over in Philadelphia. They go to the Korean restaurant about once a week. Now sushi and Japanese food, that is whole other story. I could eat Japanese food every day of the week.
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Fun stuff. I have a cook book with papers folded inside from maybe the 30's! Some of the notes are great IE Lump of butter the size of an egg!
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Dude, this is a gun board, not a LSGBECHR12 liberation board! Buy a freaking gun book! Or at least a Paleoanthropology book like I read.
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He Dog: 30061854518427/comments/30061823366555
Dude, this is a gun board, not a LSGBECHR12 liberation board! Buy a freaking gun book! Or at least a Paleoanthropology book like I read.
You don't know what you're missing...
I also have a 100+ year old cookbook that we found in our house when we bought in 34 years ago.
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Rocky Raab - I did some looking online about ground beef in Dirty Rice. I saw some recipes with ground pork/pork sausage meat with chicken gizzards and livers. So I guess for people who don't like chicken gizzards and livers they just go with ground meat. Also I'm thinking the dirty rice with chicken livers and gizzards could be used as stuffing. I may have to try pork sausage meat next time when I make Dirty Rice.
The Korean lady who used to make cucumber kimchi stopped making them so I have to make my own is another reason I have to learn. I'm gonna hit her up for the recipe and we'll see if she'll spill the ancient Korean secret.
waltermoe - Adam Arkin in "Northern Exposure" playing Adam once said "Adam: YES! Because I, Adam, am HUNGRY. And what do I want to eat? Do I want something that YOU made? No! I want something I made; I want something GOOD!" I try to live by those words unless I'm on a Top Ramen diet.
Then there was a bit from the tv show "Chef!" Lenny Henry as Chef Blackstock on why he started cooking as a self defense from his mother who couldn't cook. Mine is more self preservation.
austin20 - You have to cook. Otherwise you're stuck munching on fast food.
Brookwood - I got a three ring binder Betty Crocker on the shelf that don't get much table time. Maybe one of these days I'll buy the Julia Child's cookbook. It'll be more for reading since I don't do any French cooking. Like my copy of English version of Larousse Gastronomique. If Hannibal Lecter had one in his cell I have to.
Oakie - Chasing The Gator is a fun read. I'm going to chase down Justin Wilson's books next. Didn't know Korea had sea snakes (sea kraits). Looks like the ones in Okinawa. They eat them there, too.
asop - I wonder when a Lump of butter became a pat? I for one like a lump of butter on bread items. I picked up a old book from the '30s from a gun shop.
He Dog - Dude I got more than a few cookbooks from gun shops. Them hunters needs cookbooks to cook up them game.
I've been reading Edgar Rice Burroughs's first 5 books of John Carter. They wrote different back then. Like in cookbooks. Sometimes I need a dictionary to know what I'm reading.
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We once had a Great Depression era cookbook that got lost somehow but I still remember a lot of the content of that book (just none of the recipes).
In the meat chapter it made some comments that still make me chuckle. Addressed to housewives in particular it stated the importance of "getting to know your butcher" and hinted to an intimate relationship being best!
The book also had many recipes for some fish species that I was brought up to never eat, but it was a Depression era book so.......
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Depression era cook book is that like an Ethiopian cookbook? Wait, is that where they made up with those "mock" foods? Like Mock apple pie?
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I have several of Justin Wilson's Cajun cookbooks that I bought for my Dad in the early 80's. Dad loved to try the recipes (Mom not so much). Some of the best gumbo I ever had!
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grdad45: 30061854518427/comments/30061882954651
I have several of Justin Wilson's Cajun cookbooks that I bought for my Dad in the early 80's. Dad loved to try the recipes (Mom not so much). Some of the best gumbo I ever had!
I use to love watching him cook and talk, and his show. He was funny as all heck. I think Donna has one of his books.
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