Yummmm that looks amazing!
I saw a recipe on NYT Cooking this morning that used gochugaru with maple syrup
and rice vinegar to make a glaze for salmon that sounded interesting, so now
gochugaru is on my list as well. I think the absence of this ingredient was my
main reason for not making kimchi in the past!
On my food agenda today is an Ethiopian soup for sometime in the week ahead:
https://www.theguardian.com/food/2020/jan/06/thomasina-miers-gluten-free-ethiopian-lentil-spinach-soup-recipe
and paleo beef nachos (no beans, and using sweet potato chips instead of corn
chips) for our main meal. If I can be bothered I’ll make another soup as well.
Which means I probably won’t haha. But soups are so easy, and so handy to have
on standby in this nippy weather…
Vicki. :-)
On 22 May 2021, at 10:35 pm, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
It was a good dinner.
On Sat, 22 May 2021, 5:55 pm Julia Leatherwood,
<julialeatherwood@xxxxxxxxxxxxx <mailto:julialeatherwood@xxxxxxxxxxxxx>>
wrote:
Hi Susan and Vicki,
With all your interest in Korean food and never having tried it just Googled.
Not sure where I could get ingredients here but probably online. More stuff
to be hidden in a cupboard as cooking for one is making me lazy.
Jules
https://www.bbcgoodfood.com/recipes/collection/korean-recipes ;
<https://www.bbcgoodfood.com/recipes/collection/korean-recipes>
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