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Joined 1 year ago
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Cake day: June 23rd, 2023

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  • Maybe they seem to go bad quickly because there’s no added preservative :D Having said that, I made this Korean marinade two weeks ago - gochujang, garlic, chili peppers, an apple, soy sauce. I put it in a jar and we haven’t been using it as much as we could. I’ve been expecting it to go bad, ferment, or grow mould for a while, but it’s still good. I think it’s all the salt acting as preservative? I really don’t know.






  • Here’s my favourite salad: Juice two oranges and half a lemon, put in a big bowl. Thinly slice three apples, immediately put the slices in the bowl with the citrus juice. Grate 1 cm of ginger if you like it, mix in. Add in cooked beluga lentils, however much you want. It stays crisp for about three days in a good fridge. I tend to use a mandolin to slice the apples, so they’re chip sized - smaller pieces get soggy quicker.

    It’s also great as a side dish.









  • Classic! Long time Chef John’s subscriber here. I was there before his channel and “his brand” was partnered with Allrecipes.com

    As to his lilting speech - you’re right, it used to be less pronounced, but over time it became part of his brand and it’s just so entertaining. I love the cadence, love the “you are after all the (rhyming word) of your (foodstuff)”. He has great recipes, perfect for every day meals, this chisaupepo, for example, is in heavy rotation in my household.