what's cooking? part 5: 2017-2027

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not because it really needs to go to 2027 because we'll all be under the ocean by then but because part 4 started in 2007

assawoman bay (harbl), Sunday, 8 January 2017 00:14 (two years ago) link

i made some pretty great tomato soup yesterday

san marzano toms + butter in pressure cooker w salt and baking soda
veggie stock + drained liquid from toms + a few bags of lapsang souchong
puree toms w stick blender, drain through sieve, combine with liquid ingredients
maple syrup + fish sauce to taste

jason waterfalls (gbx), Sunday, 8 January 2017 14:47 (two years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup? is this entirely your own invention or are you following some unknown and wild tradition?

ogmor, Sunday, 8 January 2017 16:29 (two years ago) link

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (two years ago) link

bored single men who spend a lot of time on food blogs

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (two years ago) link

well I am impressed, it sounds delicious (though not sure about the tea). how long did you cook it for?

ogmor, Sunday, 8 January 2017 18:26 (two years ago) link

toms were in the pressure cooker for 20mins, which is the bulk of the cooking time

in the context of bold tomato flavor and stock, the tea adds primarily smokiness and some sweetness. it's worth trying, i think!

jason waterfalls (gbx), Sunday, 8 January 2017 18:31 (two years ago) link

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (two years ago) link

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (two years ago) link

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (two years ago) link

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (two years ago) link

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (two years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (two years ago) link

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (two years ago) link

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (two years ago) link

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (two years ago) link

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (two years ago) link

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (two years ago) link

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (two years ago) link

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (two years ago) link

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (two years ago) link

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (two years ago) link

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (two years ago) link

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (two years ago) link

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (two years ago) link

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (two years ago) link

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (two years ago) link

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (two years ago) link

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (two years ago) link

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (two years ago) link

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (two years ago) link

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (two years ago) link

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (two years ago) link

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (two years ago) link

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (two years ago) link

hmph

sleeve, Wednesday, 11 January 2017 17:57 (two years ago) link

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (two years ago) link

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (two years ago) link

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (two years ago) link

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (two years ago) link

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (two years ago) link

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (two years ago) link

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (two years ago) link

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (two years ago) link

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (two years ago) link

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (two years ago) link

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (two years ago) link

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (two years ago) link

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (two years ago) link

THESE ARE NOT MY FRIENDS so maybe they only deserve the pic of Paul Hollywood.

I might make that couronne on my own time. I have never really made any bread thing with that much butter before.

Yerac, Tuesday, 30 July 2019 19:01 (two weeks ago) link

we should all make french laundry brioche someday and report back

triple-washed (Sufjan Grafton), Tuesday, 30 July 2019 19:06 (two weeks ago) link

oh, would def try that.
dunno if you like this idea, Yerac, but the first one that popped into my head was some sort of grilled polenta app. one bonus here is you can make polenta in advance, cuz it needs to be cool to slice (3 parts water: 1 part polenta will give the proper consistency). then you can slice into little circles, squares, whatev, grill or saute or broil to make a little toasty, and top with just pesto, and maybe something else for color like roasted red bell? too much work?
i've done vietnamese spring rolls but not for that many people. little falafel balls are another idea, but maybe to much effort for that many people, eh.

one charm and one antiup quark (outdoor_miner), Tuesday, 30 July 2019 19:42 (two weeks ago) link

Ohhhh that polenta thing sounds good. I will look for it in the grocery store (although I kind of think I have never seen polenta there but maybe I just missed it. It's on the early side so people might not even eat, so everything that's leftover will need to be ok for just the 2 of us to finish (i hate wasted food). I am already excited that I get to eat all the cheese and charcut that is leftover from my 'cheese by numbers' board.

I would make the FL brioche. I was looking up the recipe but the Bouchon bakery one kept coming up? Same?

Yerac, Tuesday, 30 July 2019 20:20 (two weeks ago) link

I don't know. I thought we all had amazon prime access to the FL book. thought that gave us the gazpacho quarter from March to May.

triple-washed (Sufjan Grafton), Tuesday, 30 July 2019 20:46 (two weeks ago) link

this slightly annoying post claims to be from FL cookbook
https://marthameetslucy.typepad.com/blog/2012/03/thomas-kellers-brioche.html

i wonder why it is so different than the Bouchon recipe. i can't imagine either one is less than stellar anyways. . .

one charm and one antiup quark (outdoor_miner), Tuesday, 30 July 2019 23:30 (two weeks ago) link

the ingredient list matches the FL cookbook

triple-washed (Sufjan Grafton), Wednesday, 31 July 2019 01:01 (two weeks ago) link

The texture of that brioche looks like this whiskey bread that I used to get in a restaurant that I loved and had a lot of whiskey bread babies with. I have never been able to find the right recipe online. Maybe I should try to modify it.

Yerac, Wednesday, 31 July 2019 02:26 (two weeks ago) link

I could use some meal ideas within these parameters (for my husband’s lunch - he will cheerily eat the same thing every day for months, but it’s been months already of salad made from green peppers, cucumbers, hard boiled eggs, vinaigrette):

- no meat/fish/dairy, eggs are ok, no tempeh since he already eats that frequently for dinner
- protein heavy
- not too carb-y
- pretty easy to prepare
- he’ll eat almost any vegetable

just1n3, Thursday, 1 August 2019 01:36 (two weeks ago) link

We sometimes will make a big base of quinoa (with tumeric, cilantro, garlic etc). on Sunday and then throughout the week in the morning add the larger vegetables and something like a veggie burger, falafel or some leftover from the night before. We usually will have a couple of tupperwares of things like large pot blanched broccoli, roasted brussels that we can add.

Yerac, Thursday, 1 August 2019 01:53 (two weeks ago) link

Oh and that gazpacho that is mentioned above actually is really good for lunch.

Yerac, Thursday, 1 August 2019 01:54 (two weeks ago) link

The last two days I have packed for lunch brown rice with the leftover smoked black beans and I add in fresh cilantro, scallions and an avocado in the morning with a lime wedge and some everything but the bagel sprinkling on the avocado.

Yerac, Thursday, 1 August 2019 12:48 (two weeks ago) link

My fave salad rn is raw corn cut off the cob, diced tomatoes, diced bell pepper, chives, basil, mint and a lemon juice dressing. I add feta, which kind of binds it all together, but maybe a tahini dressing would bring the creaminess minus the cheese?

Also pro quinoa.

There's more Italy than necessary. (in orbit), Thursday, 1 August 2019 13:02 (two weeks ago) link

Sorry, I missed the protein part of the brief, but chickpeas would prob go great in that also.

There's more Italy than necessary. (in orbit), Thursday, 1 August 2019 13:03 (two weeks ago) link

would a frittata go over, just1n3? could make one on the weekend to last for a few days. a little (or a lot of) chevre and maybe some zucchini and/or some other veg. i often take big sandwiches for lunch. if that isn't too much carbs. just a simple grilled tofu (which could also be done well in advance) and avo. and something green like baby kale or sprouts. also love those vegan sausages from tj's. fry them up with some onion and peppers (again, this could be a batch that lasts a few days), stick in pita/ciabatta/focaccia/bread of choice. (mayo and mustard are automatic sando. ingredients for me).
the grain salad idea sounds great to me, too. feel like i need to try to incorporate that myself.

one charm and one antiup quark (outdoor_miner), Thursday, 1 August 2019 15:03 (two weeks ago) link

tejal rao has a killer insta imo. this morning she posted a pic of this beaut https://ladyandpups.com/2017/07/14/chi-spaccas-focaccia-di-recco-or-the-closest-youll-get-to-it-at-home/ which i plan on bringing into my life tout de suite (that is, hopefully tomorrow). Chi Spacca is Nancy Silverton-related btw

one charm and one antiup quark (outdoor_miner), Thursday, 1 August 2019 15:35 (two weeks ago) link

i grilled some corn in the husk on the bbq last night. was p good even tho i kind of set a couple of them alight (despite using a medium heat and having soaked them in water for an hour before

bookmarkflaglink (jim in vancouver), Thursday, 1 August 2019 16:08 (two weeks ago) link

unfortunately was a gas bbq which imo sucks. but it's in the common area of my building so shouldn't complain about a free amenity

bookmarkflaglink (jim in vancouver), Thursday, 1 August 2019 16:09 (two weeks ago) link

I went fishing this morning with my wife's father and her 89 year old grandfather on the grandfather's boat, in Lake Superior, where he has been fishing for 75 years, about a mile and a half straight out from my mother-in-law's house on the lake. I honestly feel that he knows he's getting too old and wants someone to know all his secret spots and techniques and his sons and grandson are not intersted, so it comes to me, an outsider, though I've known him for 25 years now.

We caught 8 lake trout in two hours (and lost another three) while trolling in 110-140 feet of water with elaborate setups of weights and lures and deep sea fishing rods with pulleys and metal line and it takes five minutes to reel them in and land them with a net. You then have to dispatch the wriggling fish with a small wooden bat that grandpa calls "The Headache Machine".

My wife and son met us back at the marina where grandpa keeps a blood covered table and old hydraulic fluid buckets and knives in some buddy's collapsed building, then we remove the guts, heads, and tails and dump them on the shore where flocks of seagulls fight over them and if you get lucky bald eagles are attracted by the noise and show up to eat whatever they want while all the seagulls retreat to the water.

We took six of them, gave two to friends, and I cooked the other four on a gas grill rubbed with salt and with slices of lemon wedged into slits cut in the sides and tarragon sprigs in the body cavity. Six adults and three children ate them with a tarragon / lemon / mustard mayonnaise and potatoes and corn and green salad and a blueberry pie that my wife made today with berries she gathered in the woods around the house. I'm going to have cold fish leftovers with toasted rye bread and greek yogurt for breakfast tomorrow.

I've been cooking his fish for years but this summer is the first time I've gone out fishing with him and it's surreal and violent and bloody and beautiful and all sorts of intense things related to eating animals for food.

joygoat, Friday, 2 August 2019 03:57 (two weeks ago) link

that sounds wonderful. what a day.

triple-washed (Sufjan Grafton), Friday, 2 August 2019 04:02 (two weeks ago) link

beautiful post, thank you

sleeve, Friday, 2 August 2019 04:19 (two weeks ago) link

That's what it's about.

ogmor, Friday, 2 August 2019 07:44 (two weeks ago) link

great post!

call all destroyer, Friday, 2 August 2019 13:18 (two weeks ago) link

Loved that, I hope you save it and share it with family!

mom tossed in kimchee (quincie), Friday, 2 August 2019 13:59 (two weeks ago) link

Wonderful post. Sounds amazing!

Mazzy Tsar (PBKR), Friday, 2 August 2019 18:31 (two weeks ago) link

if joygoat ever writes a cookbook, can put that post before right before the JOYGOAT'S SALT CRUSTED BRANZINO

triple-washed (Sufjan Grafton), Friday, 2 August 2019 18:34 (two weeks ago) link

i would watch a "fishing with joygoat" video.

Yerac, Friday, 2 August 2019 18:36 (two weeks ago) link

me too!

i was planning on making a peach pie and/or eggplant parm this weekend but i had a big (hellish) week at work and i'm tired. but peach pie.

forensic plumber (harbl), Friday, 2 August 2019 23:50 (two weeks ago) link

We were down at the beach in Delaware this week with my wife's family (same as every year). The farm stands had incredible peaches, tomatoes, and corn, so I made a really simple peach tart. I also made a nice corn and tomato salad that was as sweet as candy, but with a little lime zest to ground it a bit.

Mazzy Tsar (PBKR), Saturday, 3 August 2019 11:55 (two weeks ago) link

i got a bunch of peaches but they aren't ripe yet. i'll have to make it mid-week.

forensic plumber (harbl), Saturday, 3 August 2019 15:19 (two weeks ago) link

my peach tree needs thinning, it is absolutely bonkers with fruit

gbx, Saturday, 3 August 2019 16:37 (two weeks ago) link

i love stone fruit season

i had the weirdest nectarine the other day - it *tasted* perfectly, deliciously ripe but the flesh itself was hard as a rock, like it was unripe. i cant quite wrap my head around what would cause that to happen.

Squeaky Fromage (VegemiteGrrl), Saturday, 3 August 2019 17:40 (two weeks ago) link

nectarines are one of my favourite things about summer. they sell them year-round but they taste shite when not in season so I get into the habit of ignoring them on the shelves and forget until late into summer, then i buy loads.

kinder, Saturday, 3 August 2019 18:04 (two weeks ago) link

We are growing raspberries too and they're really good!

kinder, Saturday, 3 August 2019 18:05 (two weeks ago) link

gbx you should can some so you can have delicious peach items in the winter

forensic plumber (harbl), Saturday, 3 August 2019 20:06 (two weeks ago) link

I think I'm gonna! Or at least my housemate is, since she actually knows how

gbx, Saturday, 3 August 2019 20:11 (two weeks ago) link

peaches ripen fast. they were pretty much ready so i made the pie. could have waited one more day. they were ripe enough to remind me (1) i hate peeling peaches, and (2) i hate handling peeled peaches. i have tried the blanching thing in the past but i don't find it more convenient. i just used a paring knife and lost a portion of the fruit. so slimy and drippy. i just took it out of the oven so i'll taste it tomorrow. also still trying to unlock the mystery of pie crust. i fail every time.

forensic plumber (harbl), Monday, 5 August 2019 01:15 (two weeks ago) link

PBKR which beach?

president of deluded fruitcakes anonymous (silby), Monday, 5 August 2019 16:28 (two weeks ago) link

Bethany. Wife's family spent a week every late-July/early August in OCMD from the mid-80s to about 2001; then in Bethany from 2003 to the present. I've been joining them more or less since 2000.

We rent two houses and have between 20-30 family members, depending on who can make it. Four generations this year (88 years to 5 months). It is a lot of fun, other than the drive from Long Island.

Mazzy Tsar (PBKR), Tuesday, 6 August 2019 22:51 (one week ago) link

That's so great.

I think I was only on Bethany once or twice. We were a Lewes–Rehoboth–Cape Henlopen State Park family. The latter is a great car-camping place, nice beach, access to a World War II observation tower. I miss the Delaware shore!

president of deluded fruitcakes anonymous (silby), Tuesday, 6 August 2019 22:55 (one week ago) link

Cool! You can see those WWII bunkers/turrets on the dunes in the state park between Rehoboth and Bethany. That might be the same ones. I always find it weird to think they were "necessary" at one time.

Bethany is very sleepy/family oriented - the bars in town close at like 10pm(!) which doesn't really matter since we spend most evenings at the houses and only go out for a lunch or two as a break from the beach. It's so wholesome down there it is ridiculous, but I've come around to it.

Mazzy Tsar (PBKR), Tuesday, 6 August 2019 23:34 (one week ago) link

lately been eating very simple toast for every meal. Toasted sourdough, zahav hummus, 2 slices of heirloom tomato we picked (sprinkled with sumac, allepo, coriander, cumin, salt, pepper), zahav herbed labneh, microgreens

triple-washed (Sufjan Grafton), Sunday, 18 August 2019 02:57 (yesterday) link

and a drizzle of evoo of course. I think stevie d recomended the tj's kalamata years ago, and I still buy that one.

triple-washed (Sufjan Grafton), Sunday, 18 August 2019 03:02 (yesterday) link

and tomato seasoning is from the six seasons book. Been peeling and making concentrated tomatoes all day. Holy shit, tomatoes, basically

triple-washed (Sufjan Grafton), Sunday, 18 August 2019 03:05 (yesterday) link

Your tomato bread sounds awesome. I am lazy and just make a huge plate of caprese. Lots of salt and good olive oil from Spoleto go a long way with tomatoes.

Mazzy Tsar (PBKR), Sunday, 18 August 2019 12:41 (yesterday) link

i just bought 50 lbs of tomatoes

forensic plumber (harbl), Sunday, 18 August 2019 13:59 (yesterday) link

I am mad because the grocery store has been out of chipotles for 2 weeks and now I am fearful that it was just a fluke that they had them once.

Yerac, Sunday, 18 August 2019 14:35 (yesterday) link

I am making DUMPLINGS! today and may add a couple of drops of liquid smoke to the filling (veggie and tofu). Maybe I will only do that for the last dozen or so.

Yerac, Sunday, 18 August 2019 14:36 (yesterday) link

Peaches are insanely good this year. Just polished off a carrot/cabbage/onion/peach slaw dressed with just lime juice and salt. Delicious!

mom tossed in kimchee (quincie), Sunday, 18 August 2019 18:36 (yesterday) link


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