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TheGiantKorean

@TheGiantKorean@lemmy.world

Some say that giant Koreans don’t exist.

https://lemmy.world/pictrs/image/09953100-631d-4c43-a1cd-a2d484c3c81b.png

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TheGiantKorean,
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Bad ass. Please post up some pics when you use it!

TheGiantKorean,
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Thank you!

[QUESTION] Do you have any favorite quick broth recipes for homemade instant ramen?

I picked up a bunch of unflavored instant ramen packets with the intention of making my own. I’m a big fan of Korean Ramyun packs and make them often, but they are getting pricy nowadays. Does anyone else in c/cooking do this as well? What are your favorite quick broth recipes?

TheGiantKorean,
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Some dried mushrooms, ground ginger, onion powder, and a stock cube all ground up in the spice grinder. Then just add to water. Maybe add a spoon of gochujang and/or miso.

Bloom County Starts Tomorrow (sh.itjust.works)

If you don’t know about Bloom County it’s a comic strip that ran the decade of the 80s (1980-1989). It was one of my favorites as a kid and though some of it will surely be dated, the majority should hold up well to current times. It examined events in politics and culture through the viewpoint of a fanciful small town in...

TheGiantKorean,
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Really used to enjoy this one. Especially because of these guys.

https://lemmy.world/pictrs/image/301c5e66-f41c-4294-8454-2ad66d60f603.png

TheGiantKorean,
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Ah. Sad. 😔 A lot of good places are gone because of that.

(Discussion) 2 day cold ferment, underproofed, underbaked, Tomato and Olive Bread (sh.itjust.works)

I cut 2 slices off, and they were terrible, as the title says. Gummy, flavor not fully developed. Exactly what I want. This is what I want from a sandwich bread. I will slice and toast this for the next few days. Toasting will firm it up, develop Maillard reactions, and allow any liquid to be sponged up. Marinated Pork Belly,...

TheGiantKorean, (edited )
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Cold proofing is a great way to develop flavor, but the down side is that it’s hard to tell if something is ready to bake. It’s also easy to overproof for the same reason. It just requires baking the same recipe multiple times using the same fridge until you get a handle on the proper amount of proofing time. Another way you could develop the flavor is by using a preferment like a bigga.

Undercooking can be avoided by taking the temp of the bread using a thermometer. It should be 200F inside, minimum.

But yes, you can def save a bread that hasn’t come out quite right! Toasting is a great way to do that.

TheGiantKorean,
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Cooking and weightlifting.

TheGiantKorean,
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www.theguardian.com/…/weekend7.weekend2

TheGiantKorean,
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Moooooooooo

TheGiantKorean,
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I’d love to try this. On the few occasions I’ve tried to grow garlic it didn’t work out, but I think it was because I planned at the wrong time or in the wrong type of soil. I’ll give it another shot!

TheGiantKorean,
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I mean, Vader could force chuck him out into space.

TheGiantKorean,
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I feel like these movies are like pop songs. I just picture a big factory somewhere where they produce these things en masse.

TheGiantKorean,
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So they’re unknowingly contributing!

[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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Sweet! Thank you!

TheGiantKorean,
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Could you post that chicken thigh recipe up? Sounds delicious.

TheGiantKorean,
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100% agree on both points. Also maybe only people who get along with each other. No arguments during a time of thanks and togetherness, please.

TheGiantKorean,
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Spreading the prep out is key!

I’ll look around for capon here. I’m sure we’ve got it at a farmer’s market.

TheGiantKorean,
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We’re cooking a goose for Friendsmas. You’re right, they’re fucking delicious. Scalloped corn! That’s a great idea!

TheGiantKorean,
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That’s a good amount of food! But yeah, 10 people, so it makes sense. Don’t think I’ve ever had capon. I’d like to try that sometime.

TheGiantKorean,
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This is a fine stick. I feel like it could be used to fish something out of a precarious spot.

TheGiantKorean,
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I’ve done this, works great.

TheGiantKorean,
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I try to eat 80% to 90% minimally processed foods, and the rest is “fun” food. This is what makes me feel good and keeps me from putting on weight. If I consume too much processed stuff I feel like garbage - I’ll feel tired, get headaches, and feel achey (shit just hits you harder when you’re older).

Minimally processed is stuff like oatmeal, fruit, veggies, lean meats, beans, and rice. I try to eat some fermented stuff every day if I can, usually in the form of fermented dill pickles or kimchi. I try to vary my foods as much as I can, since variety is good for your gut microbiome.

TheGiantKorean,
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George Takei is a good follow.

TheGiantKorean,
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Georgia, US. We’re a purple state now, which is progress.

TheGiantKorean,
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I’ve had it. It’s pretty tasty.

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