What role did the Funyuns play in the cultural elements of Korea’s cuisine?
Junk food for my gf, who stayed in North Carolina to attend Moogfest because she’s a ridiculous music nerd :-D
Tman
5108
The layout of scrumptious food y
Had new salivating. I have yet to try cooking Korean food but I love eating it. Pork bulgogi is my favorite although this joint I frequent does a mean hand thrown noodle dish with squid or shrimp that I crave. You’re going to need to give us online lessons for the chicken wings as those are awesome.
And the jumping spiders?
Kudos on a hell of a feast! I’m hugely impressed by your recovery from the two-hour delay. Food for large groups is difficult enough without any extra handicaps.
Good lord, @ArmandoPenblade. That is a fricking FEAST. You missed your calling as a chef, or caterer for that matter. But I get to see those awesome pictures and drool, so I’ve got that going for me, which is nice.
I would totally use the services of Penblade Catering. Prepping and cooking that much food is amazing and just a little bit crazy.
It now occurs to me that I was speaking inaccurately; the Funyuns you saw were just at the party. I actually did buy Funyuns during the big grocery trip ahead of the travel, but they aren’t visible in the groceries pics :)
The wings themselves are dead easy and not terribly complex. Divide 3lbs of chicken wings into the wingettes and drumettes and mix them with 1/2 tsp of salt and pepper plus about 2 tsp of minced ginger. Mix in between 1/4 and 1/3 cup each of AP flour and potato starch (or, if you can’t find that, cornstarch). Let stand for a few minutes for the breading to adhere to the chicken, then deep fry–in batches–at 350F for about 10-12 minutes, until coloring somewhat. Remove for 5-10m, then return to the fryer (in batches) at 375F for another 10-12 minutes until golden brown and so crunchy that raking a metal spoon over them sounds like you’re shoveling gravel :-D
Then serve with any one of several sauces![quote=“Courteous_D, post:5109, topic:50840”]
And the jumping spiders?
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A sizable spider took up residence on our vaulted living room roof and crawled around up there for a few weeks. A friend bought me that sticker as a commemoration of his life (sadly, he actually died the day before she delivered said sticker).
Honestly I was almost sick with stress by the time I got there, but folks were super accommodating, and the hostess had a ton of snack foods (like the funyuns) to tide folks over. Just goes to show that I’ve got to leave even earlier next year :)
Thanks, dude :-D
I’d rank it among the top 25 dumbest things I’ve ever done, yes. But so worth it!
Tman
5113
hey that’s what I really want is a fool proof recipe for a Korean sauce. What do you use?
RichVR
5114
Continuing the sous vide madness I just ordered this.
https://www.amazon.com/gp/product/B00AIACGWM/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
It just seems to be the way to go. Stop me, before I buy more stuff![quote=“Tman, post:5113, topic:50840”]
hey that’s what I really want is a fool proof recipe for a Korean sauce. What do you use?
[/quote]
Please answer this. :)
I hadn’t ever thought about double frying wings, or why one might do it. Turns out Serious Eats has a great article that explains what’s going on. Neat finding - you can par-fry the wings at low temp, freeze them, then pull them out days later for the final fry. Handy to know when you’re doing lots of food for a crowd.
The double-fry, much like the one found in Heston Blumenthal’s legendary triple-cooked chips recipe, is essential to the final texture. Even a short, non-freezer break between fries seems to produce a noticeably better result!
That is interesting. I never actually knew about the whole confit process but this is basically the way Ive always done my wings. I started doing wings years ago for superbowl parties and I decide that it was just too difficult to make mass quantities all at once so I started pre cooking them at 250 degrees a few days in advance and them freezing the whole batch until game day. I could then finish them at 450 quickly and they always came out super crispy. I figured I must be doing something right because most of my friends insisted I should open a wing shop because my wings were always so good. I never knew I had stumbled on a scientifically proven method by accident, until today.
I’ve never roasted a duck before. I suddenly have the urge to do so. Perhaps soon!
My suggestion is to buy more stuff, but first cancel the Ziploc V151, and then take the $45.57 and get some foodstuffs instead.
Not that it’s is a bad product, just surplus to requirements. An assortment of regular Ziploc freezer bags in various sizes will do you just fine.
Timex
5121
I concur, the vacuum sealer is generally a waste, as you can just put food in a bag, submerge it, and it’ll push all the air out.
RichVR
5122
But the wife wants it as well. For food storage. Sorry folks, it’s gonna happen. :)
Timex
5123
If you have other uses for it, then it does in fact make the sous vide marginally easier in some cases.
One thing that it’s nice for is to seal meat and freeze, after which you can just throw the Frozen package directly in the water, and the sous vide will cook it just fine without needing to thaw.
Lantz
5124
There’s a few things that really make a big difference for me. The first is the time shifting factor of things. I can prep things ahead of time and then finish them off with very small amounts of time. For instance one of the things I love to do is make a 6+ packets of beets at the same time:
Then I can bust them out as an actually healthy easy side dish during the week or if we have people over it’s something I can plate in 3 minutes because they are good in the fridge for months. And more importantly it’s a brunch dish that I have to do almost nothing for day of so I can focus on other things. There’s a million options for doing one-bag style side dishes like that. Then I can, depending on the situation, either focus more on some other more elaborate dishes or I can spend more time socializing instead of balancing 5 dishes at the same time.
The other huge thing in my eye is things like short ribs or other roasts that in the past I would have (and still sometimes do) use a crockpot for. I find the texture just so much more pleasing for sous vide short ribs than crock pot ones. I prepped some short ribs in a pear juice/soy/garlic mixture, froze it and then tossed them in our sous vide machine when my wife went into labor and then we had dinner in a couple days when we got home.
CraigM
5125
I love beets, in fact I’ve got some in my garden. Usually I oven roast them with some olive oil and seasonings, but that is interesting. You’re all making Sous Vide sound more appealing.
