Id still eat it. Toasted sesame seeds are nice touch, Im going to steal that one for sure.

Do you have a recipe for the kimchi fried rice?

It's really simple.

Make some rice in advance.
Sautee some onion/garlic in sesame oil (any oil will do i suppose) until softened.
Add kimchi and cook for a bit.
Add cooked rice and combine. I add a bit of soy sauce to taste at this point.
Serve it topped with whatever you like. For me it's a fried egg, sesame seeds, green onion and siracha.

You can add other things like ginger, fish sauce, korean pepper paste and/or flakes. I usually don't as the kimchi already has that stuff on it, and it naturally incorporates into your dish.

^Pretty much this, it's a simple dish. Here's how I do it.

Half an onion, chopped
3 cloves garlic, chopped
2 cups kimchi (older, more sour is preferred, also any associated juice)
4 cups cooked rice at room temperature (like any fried rice, use at least day old, preferably 3+)
Soy Sauce to taste
Pinch of Salt
Sesame seeds
Chopped green onion
Oil, ~ 4-5 tablespoons (I used olive, but peanut or canola is fine. Would recommend against sesame, the flavor is too strong to use so much)
Korean chili powder or paste (optional)
Fried egg, keeping yolk runny

Preheat a large saucepan (or wok if you have one) to med-high, add oil, saute onions until they start to become translucent. Add garlic and salt and saute all until starting to brown.

Turn heat to high, add kimchi and cook until edges start to crisp. Add in the soy sauce (I used about 1.5 tablespoons) and the chili powder/paste and the rice, and cook and mix until the rice is thoroughly red and the bottom begins to crisp. Here you can mix and cook longer to get more crispiness or just remove from heat.

Top with fried egg, garnish with green onions and sesame seeds. Cut through egg to allow yolk to ooze into rice, mix and eat or just eat.

Optional: can also add in bacon, put in some semi-cooked crispy bacon before the kimchi step if you want. Or any other meat you desire. Would recommend cooking a bit before adding though.

Anyone have a good recipe to make kimchi? I can't find anything good at a store near me

Link to blog please?

Anyone have ideas for tasty dishes to use smoked sea salt on, other than:
pretty much anything bbq (steak and fish were the first to come to mind)
eggs
caramel/chocolate

Dark chocolate

Edit: Slow ponied myself with no outside assistance.

chili!

I would make an apple crisp with walnuts and dried cranberries, then finish with the salt. I never tried it, but that is what Im thinking.

I picked up a little roaster chicken the other day with the idea to make beer can chicken, which I've never done. I've heard some people brag about how great it is, but those people generally seemed a little ******ed so I've just never bothered.

Is there an "ultimate" beer can chicken recipe out there? Any tips or twists? Or is it basically just insert can, place on grill?

Injecting it with with cajun seasoning, lemon juice and butter. Give the outside a good rub with cajun seasoning then place on a half of beer.

Sometimes I will add some lemon or orange zest to the can of beer before placing chicken on

^^^that sounds good

Some kind of acid (citrus juice or vinegar)

A spoon of sugar
4 spoons of salt
Herbs spices
Mix all that & rub the chicken everywhere you can reach, inside & out

There's some good ideas here,
http://www.americastestkitchen.com/r...code=L3CN1AA00

anyone ever cook lamb kidneys? theyre each like 1/8 of a pound and i like trying new things so i bought them but have no idea how to cook them other than googling it.

Most of the time Ive seen kidneys prepared it was very simple. Sauted in butter with onions or beans, sometimes with a simple sauce.

Heres a link to a few pages from Julias Child french cooking book. They talk about prep, wine pairing and give one recipe so you can get some ideas. Maybe youtube some Anthony Bourdain clips where hes eating the "nasty bits" for ideas.

http://books.google.com/books?id=CFd...ed=0CC4Q6AEwBQ

I'm too lazy to scroll back more than a page or two, but if you go to his profile, there's a link to it there.


And sorry for taking the classiness of the thread down a notch , but I love a perfectly cooked homemade burger, especially this time of year. I'd like to figure out how the pros do it, (I don't mean the fast food pros). I know when I taste a great burger prepared by a chef, he's making a product that's on a different level than what I can create with the same(?) ingredients, and I'm trying to close that gap. Not all the way there yet, but I've learned a few things.

I dont have any tips for the grill. However I do make a ton of burgers. I make them in a non stick pan over med/high heat. 4 mins a side to get that perfect brownesss. I use 80/20, of ground beef I trust, only salt and pepper and if I want thin burgers I smash them out on plates. You want to smash them thinner because they tighten when you put the heat to them.

After you turn it the first time you put your cheese on it and cover the pan with tinfoil. This is where non stick comes into play. You cut thick slices of cheese and add an ice cube, you can get the Squeeze Inn burger with the melty cheese crisps. Sometimes you dont even need the ice cube.

At some point after you put the cheese on, you turn on the toaster oven for your buns. You want you burger to finish before your buns do though. You already cut your pickles, tomatoes, onions as thin as possible and have them ready I hope. Mayo on the bottom bun to create a fat barrier to stop the bottom bun from gettin soggy.

My favorite burgers right now are Bleu Cheese with only mayo and dill pickle slices. Or cheddar cheese with pickles and onions with mayo, ketchup and relish mixed together in equal parts for some secret sauce action.

That food matrix idea is quite an undertaking given my time and schedule.

As usual, it sounds like someone already had this idea:

http://www.thefresh20.com

I haven't delved into the site too deeply but I assume its better than my lazy butt will be able to offer anytime soon.

I can't remember the website name but there's a site with a matrix of flavour combinations, from standard to out there.

Has anyone heard of a show called Masterclass (I think thats the name)? It appears to be produced by some network in Great Britain and follows three chefs that work in various high profile restaurants.

Here's one where they work at Noma:

http://www.dailymotion.com/video/xyo...e#.UWnx479hjVN

Here's another one where they work at Fat Duck (Heston Blumenthal):

http://www.dailymotion.com/video/xyo...e#.UWnysr9hjVN

They're both Daily Motion videos, is there a way to embed them here?

Both are very good and there is no reason to fear clicking the links (at least that I'm aware of)

Its called Masterchef, not sure why the video has it as Masterclass. Its a pretty good watch usually.

2 things i cooked today, hash of black pudding and shallots, topped with a slow poached egg



Sweet potato mash with cream, orange infused spinach balls and pan fried sea bass

Thx, I'm really enjoying the shows. Do you know of any place they can be seen online form the US?

Your dishes looks great and is making me hungry

Yim,

There are two main British Masterchefs - Masterchef and Masterchef: The Professionals. Former is amateurs, latter is chefs. By the end of the series they're cooking in or for 2-3 star restaurants/chefs every episode. Every series is absolutely fantastic.

They've been to Noma, Fat Duck, and El Celler de Can Roca as the end game of three series, with a bunch of other fantastic restaurants along the way.

I have yet to find a place to watch them all, I have to record them when they're in season.

man, you got that right, they're making the Top Chef US show chefs look like chumps.

I posted the two videos for the shows you mentioned in my previous post and just got through watching the one at El Celler de Can Roca here:

http://www.dailymotion.com/video/xyo...e#.UWnxM79hjVM

amazing!

thx for the heads up, I'm craving more but can't find any!