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TheGiantKorean

@TheGiantKorean@lemmy.world

Some say that giant Koreans don’t exist.

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TheGiantKorean,
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Very good thinking!

TheGiantKorean,
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The taste is the main thing! What temp did you bake it at?

TheGiantKorean,
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Doesn’t look like it’s available in Boost. 😕

TheGiantKorean,
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I jave actually been wanting to try this. I imagine it would be good on fries or a burger.

TheGiantKorean,
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Smart!

TheGiantKorean,
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A regional thing, maybe? I’ll have to look up regional dishes from Busan.

TheGiantKorean,
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I use the S&B curry powder and it works really well. I actually prefer a mix of the S&B powder with some garam masala (maybe 2:1) but it’s also great on its own.

TheGiantKorean, (edited )
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I season right when it goes into the pot (salt and pepper), and then I do two “dumps” of the other seasonings - one towards the beginning prior to adding liquids, and another towards the end of cooking.

TheGiantKorean,
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Marzipan and a bit of food dye will let you make all sorts of stuff. Forming marzipan is more or less like using Play-Do.

TheGiantKorean,
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I can see that - some foods looking way more appealing than they actually are.

[Question] Are you cooking something other than turkey for Thanksgiving?

My wife and I rarely cook turkey for Thanksgiving. This year we’re coming Cornish hens. In previous years we’ve cooked duck, leg of lamb, and rib roast. It’s not that we don’t like turkey, but there are lots of other things that I think I’d prefer eating....

TheGiantKorean,
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Always wanted to try bear! I heard it was fatty/greasy, but it probably wasn’t prepared properly.

TheGiantKorean,
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They’d probably be very good in savory applications. My first thought would be to use them like chapati and scoop up curry with them. Or you could use them like mini wraps.

TheGiantKorean,
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This was another route I was thinking about. Any idea how hard it is to do now?

TheGiantKorean,
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Thanks for the link! I’m really close to pulling the trigger on this.

TheGiantKorean,
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Hit me up if you ever need any tips. I’m not the best out there, but I’ve won with all 5 classes. Currently working on winning with all 9 challenges on.

TheGiantKorean,
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I need to check this one out again. A friend of mine highly recommended it.

TheGiantKorean,
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I’m check it out!

[Discussion] What is your Thanksgiving strategy?

Every Thanksgiving since I was a child, I’ve had to make something for Thanksgiving. Typically, and I think this goes for many Americans (and presumably Canadians cause they have a similar Thanksgiving), this involves sharing the kitchen with way too many cooks. It can be difficult to know what tools you’ll have in an...

TheGiantKorean,
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I cook at my own place, but it makes 100% sense to bring your gear with you. This is especially important if maybe they just don’t have something. Can’t really think of anything you’re missing! Eggs, maybe?

Generally speaking, do whatever you can the day before (or several dayd before, even). Most sides will reheat well. Pies and such can be made in advance. If you do something like sous vide turchetta, you only need to brown it/heat it before serving since it’s already cooked.

I made a tool to make it trivial to time your turkey thawing. (turkeythaw.com)

I whipped this up today because I am always having to look it up and figure out when I am supposed to put my turkey from the Freezer to the Fridge. I plan to pretty it up over the next few days but hopefully this will be helpful to others (me too since I am cooking a turkey for Thanksgiving and Christmas this year). I am open to...

TheGiantKorean,
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Ah, gotcha. That would be one scary turkey.

[QUESTION] What's the most interesting thing you've eaten?

When I travel, I try to taste the local cuisine and love to try things that I’ve never had before. Recently I tried haggis, which was outstanding. I’ve also had hakarl (fermented shark - not really my cup of tea, but glad I tried it) and balut (surprisingly tasty)....

TheGiantKorean,
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Damn, poor bats. What did it taste like?

The rendang rice brick dish sounds amazing. I love rendang.

TheGiantKorean,
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I’ve had baby octopus before at a Japanese restaurant. Delicious, but I feel bad about eating octopus now.

Haggis is great! I just tried it for the first time last week. So good.

TheGiantKorean, (edited )
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Sure, chicken feet are interesting. I don’t think most people outside of Asian cultures have tried them.

Edit: never had deep fried brain, but I’m had it sauted. Pretty good!

TheGiantKorean,
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Wow. This sounds like some work, but it sounds delicious!

TheGiantKorean,
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You’re probably thinking of phytic acid. While it is present in raw oats, cooking it breaks it down. Most oats you buy from the store have been steamed, so it’s even already cooked before you do anything with it. Cooking breaks down a lot of these types of compounds.

TheGiantKorean,
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I’ll have to look around for that!

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