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(some foodie)   And now, here's your weekly foodtab Discussion numéro deux: what is the best thing you've ever made, and why? LGT Subby's favorite quick-kimchi   (foodiewithfamily.com) divider line
    More: Interesting, Kimchi, Fast Mak Kimchi recipe, whole heads of napa cabbage, Easy Fast Kimchi recipe, place of the Korean pepper powder, fabulous Korean Food Recipes, sorts of places, Napa cabbage  
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272 clicks; posted to Food » and Discussion » on 18 Oct 2021 at 10:50 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-10-18 10:39:58 AM  
the mak'gimchi, I made simply because I hadn't before. (lol, you can even see my notes from 2014 down in the comments section of TFA)

and it is seriously among the best dishes I've ever made, because it tasted exactly like proper kimchi. on the first try, even. I was so farking proud!
 
2021-10-18 10:44:08 AM  
also, I've zfc how any of this weekly discussion stuff works. I did write a modmin to ask if there's any particular standards, but for now I'd suggest if anyone wants to volunteer for the next Monday (and so on) then... please comment to that effect, first one wins? I mean, we could all roll knucklebones in an Utanyeat graveyard for it, but that usually does not end well.
 
2021-10-18 11:08:21 AM  
I just made kimchi yesterday. it's cooling its heels in the fridge as we speak. Saeu-jeot FTW!
 
2021-10-18 11:16:47 AM  

tintar: and it is seriously among the best dishes I've ever made, because it tasted exactly like proper kimchi. on the first try, even. I was so farking proud!


I have always wanted to try it. The mak kimchi sounds perfect!

I love Maangchi and her videos are great, but holy hell is her kimchi recipe a marathon and she does the porridge method, which I still really don't understand.

A friend of mine makes his own kimchi and he has given me a couple of jars over the years. He had one that was heavy on daikon and it was damn near flawless.
 
2021-10-18 11:35:12 AM  
First batch of beer that I brewed, it tasted like Chimay Blue.

The second batch, had a raging infection that tasted like ass, and the entire 5 gallons had to be dumped out. That was a sad day.
 
2021-10-18 11:43:06 AM  
venison minion medallions sauteed in butter with onions and apples and a hard cider reduction.

it was mystically good.
 
2021-10-18 11:43:13 AM  
I've been perfecting my eggplant parm casserole over the years. I got it pretty well failed in.

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2021-10-18 11:44:24 AM  
Blue cheese.
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2021-10-18 11:55:00 AM  
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Chili chicken with olive naan and rice.  The naan provided a nice salty counterpoint to the sweet, spicy chicken.  It says something when my wife prefers my efforts to the local Indian restaurants.
 
2021-10-18 12:12:42 PM  

tintar: to ask if there's any particular standards


Hahaha standards. You've been on Fark long enough to know the answer to that one...


I'm generally very happy with most of what I cook, and while I definitely have favorite dishes that I think I do quite well, no single thing is coming to mind as the "best".

The thing I'm probably most proud of is reverse-engineering a damn close facsimile of a Sri Lankan mutton curry and fried rice dish from a completely non-English YouTube video and my experience with said dish at a local restaurant.

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2021-10-18 12:26:34 PM  

olrasputin: tintar: to ask if there's any particular standards

Hahaha standards. You've been on Fark long enough to know the answer to that one...


I'm generally very happy with most of what I cook, and while I definitely have favorite dishes that I think I do quite well, no single thing is coming to mind as the "best".

The thing I'm probably most proud of is reverse-engineering a damn close facsimile of a Sri Lankan mutton curry and fried rice dish from a completely non-English YouTube video and my experience with said dish at a local restaurant.

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oh good, and here we have ^^^the person to blame^^^ for this possibly-ongoing weekly abomination ;-) I was about to tag you in, but now no need!

that looks like something I'd be completely happy to receive at a nice restaurant! nosrsly, the onion and pepper are really selling it to me.
 
2021-10-18 12:29:09 PM  

Rev.K: porridge method


I... wow/huh! I mean, I kinda-sorta get it, but then does that mean it's a sort of SCOBY and not only lacto? to speed things up, I've only ever added active whey from making my own yogurt and subsequent farmer-cheese/quark/tvorog (which, blastoh, holy nom-nom-noms, just how involved was that blue cheese?)

...

I really hate to do (ok, look, this is a 20-years-ancient MetaFilter term) threadsitting (no, no, NOT threadshiatting lol, I save that for poltab) but everyone is already so amazeballs here I can't help but reply.

Subtonic I need to know more, I am a complete eggplant-failure! harleyquinnical that looks like when the DDR arcade machine asks, "are you a pro?!" SoCalChris I've ruined more carboys of mead than were ever safely-drinkable! tom baker's scarf it's been decades since I've tasted venison but man the times when you get it right.

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2021-10-18 12:32:07 PM  
Beef bourguignon. The only problem is putting an entire bottle of really good wine into the pot.
 
2021-10-18 12:37:10 PM  
I've made cassoulet a couple times, and it was to die for.
 
2021-10-18 12:39:36 PM  

olrasputin: the "best" / most proud of


yeah... I'm crap at headlines. "most proud of" would have been a much better phrasing, because tbh that was really my intent.

...don't suppose that means you want to submit next Monday ;-)
 
2021-10-18 12:45:51 PM  

tom baker's scarf: venison minion medallions sauteed in butter with onions and apples and a hard cider reduction.

it was mystically good.


do the one-eyed minions really taste better than the two-eyed ones?

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2021-10-18 12:46:46 PM  

tintar: Rev.K: porridge method

I... wow/huh! I mean, I kinda-sorta get it, but then does that mean it's a sort of SCOBY and not only lacto? to speed things up, I've only ever added active whey from making my own yogurt and subsequent farmer-cheese/quark/tvorog (which, blastoh, holy nom-nom-noms, just how involved was that blue cheese?)

...

I really hate to do (ok, look, this is a 20-years-ancient MetaFilter term) threadsitting (no, no, NOT threadshiatting lol, I save that for poltab) but everyone is already so amazeballs here I can't help but reply.

Subtonic I need to know more, I am a complete eggplant-failure! harleyquinnical that looks like when the DDR arcade machine asks, "are you a pro?!" SoCalChris I've ruined more carboys of mead than were ever safely-drinkable! tom baker's scarf it's been decades since I've tasted venison but man the times when you get it right.

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Blue cheese is easier because it's one of the few cheeses you don't need to buy the mold for.

Yuu can literally take some left over blue cheese, blend it with some milk or yoghurt and mix in your milk.

So all you really need is some rennet.

The orange one in the picture is Yorkshire blue which is a bit more involved with the process.  But was still fun.
 
2021-10-18 12:54:48 PM  
For me, the answer is always the most recent Thanksgiving dinner.
 
2021-10-18 12:55:53 PM  

Subtonic: I've been perfecting my eggplant parm casserole over the years. I got it pretty well failed in.

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DIALED IN GODDAMN IT!
 
2021-10-18 12:56:23 PM  
Vegetation Chili.

Because once I added the sweet Italian sausage it RELLY became awesome in texture and flavor.
 
2021-10-18 1:01:06 PM  
Hmmmm.... Probably Bolognese sauce or Dauphinois Potatoes
 
2021-10-18 1:33:37 PM  

tintar: olrasputin: the "best" / most proud of

yeah... I'm crap at headlines. "most proud of" would have been a much better phrasing, because tbh that was really my intent.

...don't suppose that means you want to submit next Monday ;-)


I've definitely had more than my fair share of ambiguous headline submissions greened.

I think you're doing a great job so far at promoting discussion, but I'll mull over some potential topics for next week.

"If Claire ate a life-sized mayonnaise sculpture of herself, would that be like dividing by zero?"
 
2021-10-18 2:10:05 PM  

olrasputin: "If Claire ate a life-sized mayonnaise sculpture of herself, would that be like dividing by zero?"


You're implying she hasn't.

I like fajitas/tacos and salsa. Everything can go on a tortilla

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2021-10-18 2:40:50 PM  
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I make some pretty frickin good ribs.
 
2021-10-18 2:56:18 PM  
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2021-10-18 2:57:30 PM  
I wait until the basil is marked down. Otherwise I'll use  Cilantro
 
2021-10-18 2:59:34 PM  
I'll use that blender in a pinch. Otherwise I'll use a tuko knife
 
2021-10-18 2:59:36 PM  
I still haven't a name for it, but it is my Japanese - Cajun crossover where I use a wonderful dirty rice to make tamago kake gohan.

/the secret is to use a rice seasoning with nori flakes to bring it back full circle
 
2021-10-18 3:01:23 PM  
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2021-10-18 3:11:34 PM  
Bread.  Started around 15 years ago because I was broke (post-cancer medical bills), and it's turned into my food passion.  Those early loaves were certainly edible (not great by any stretch of the imagination), but 15 years of practice has me turning out loaves that rival what I see professional bakeries produce when I walk through the farmer's market every weekend.
 
2021-10-18 3:12:38 PM  

Tchernobog: [Fark user image 425x318]

I make some pretty frickin good ribs.


oh, have mercy!

lol, so I've also been using this thread to add or update people's farkie. you, I already previously had down as "black river god" but now also appended "very dangerous ribs"
 
2021-10-18 3:18:16 PM  

Axeofjudgement: I like fajitas/tacos and salsa. Everything can go on a tortilla

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oh man, looks good mein brav!

also you reminded me it's all about the toppings! to the point I dug up a spread of notdogs with the ex-wife some many years ago...

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2021-10-18 3:20:09 PM  
and speaking of her... so, in the same folder? first time I ever made Dutch Babby. farking nailed it.

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2021-10-18 3:25:51 PM  
Beef Wellington....I was watching a lot of cooking shows and thought it looked good.
I was soo right. It turned out perfect. No soggy bottom, medium rare/rare, so savory and nice crunch.
 
2021-10-18 3:41:19 PM  
Recently I made my own fermented hot sauce. It's phenomenal and goes on anything. Better than anything I can find in the store.
 
151 [OhFark]
2021-10-18 3:46:09 PM  
Rack of lamb crusted with pine nut persillade was probably the best tasting thing I've ever eaten.

I make a damn good prime rib with a ground mustard/horseradish crust.

Made a way better than expected stuffed cabbage with riced cauliflower (girlfriend was doing keto and I don't like cauliflower) a few months back. I honestly think it was better than my normal recipe.
 
2021-10-18 3:58:33 PM  
Meh, I make pretty good mac and cheese from scratch. It's not hard. So don't give me too much credit.

I've made manicotti that turned out great, but again, that's mostly a function of being able to follow a recipe and not overcooking it. FYI, the secret is, don't boil the manicotti shells. Just stuff them as is, uncooked. Cover with enough sauce and cheese, they cook perfectly. Not watery or falling apart, just right.

I've stuffed the shells, too (ie, Conchiglie), but they weren't better and were actually a little more difficult because they did have to be parboiled before stuffing. Manicotti is faster and easier, so stick to that.
 
2021-10-18 4:29:59 PM  
Peposo.  Followed the Chef John recipe:  https://www.youtube.com/watc​h?v=7qmt9r​up6_I

Served over very cheesy polenta.

Very easy to make, incredibly delicious.
 
2021-10-18 4:45:17 PM  
Lamb liver curry with saffron rice and persimmon flan for dessert.

Close second - jerk pork rendang. A happy mistake. I accidentally used jerk paste instead of rendang paste.
 
2021-10-18 4:59:51 PM  
Blackberry-chipotle steak, marinated for three hours, and slow cooked for another five at 140 degrees in a smoker.

I have YET to be able to re-create it, as I was very intoxicated when I came up with the recipe, but it was HEAVEN...I so wish I had written it down.
 
2021-10-18 5:05:41 PM  

anuran: Lamb liver curry with saffron rice and persimmon flan for dessert.

Close second - jerk pork rendang. A happy mistake. I accidentally used jerk paste instead of rendang paste.


.... and now that we don't eat pork the version I make now is called "Chick Jerk Song"
 
2021-10-18 5:09:58 PM  
Farking damn autocorrect. "Chick Jerk Dong"
 
2021-10-18 5:56:09 PM  
I made brandy snaps with cream filling perfectly -- and luckily -- the first time I ever tried. Also -- first time great -- roasted chicken with caramelized onions and balsamic vinegar. And, now that I strain to remember, pot stickers.

I can no longer remember if any were the best things I've ever done.  What my wife asks for are my jam cake with caramel icing and my chocolate sorbet.
 
2021-10-18 6:06:04 PM  

FDR Jones: For me, the answer is always the most recent Thanksgiving dinner.


Yeah, I've done Thanksgiving.  I like turkey a lot.  I should eat it more often.  I do mashed potato, stuffing a lot of gravy and the turkey.  Maybe some green beans or carrots.  KISS.

Anyway, I made this recipe once and remember it being really great:
https://www.foodnetwork.com/recipes/g​u​y-fieri/braised-pork-ribs-and-italian-​sausage-recipe2-1942321
 
2021-10-18 6:16:18 PM  

anuran: Farking damn autocorrect. "Chick Jerk Dong"


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/up yours, customer!
 
2021-10-18 8:22:55 PM  
Most proud of? Smoked Cornish game hens I made for Thanksgiving with my in-laws.

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Best I think would be the beef and barley soup I made with smoked beef ribs and demi glace.
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2021-10-18 8:33:49 PM  
Back when I was still living in the Midwest, I managed to get an entire, bone-in leg of wild boar shipped out to me, which I brined overnight in a mix of sugar, salt, and spices like star anise, cardamom, and coriander.  The leg went in the smoker for something like 8-10 hours, at which point my coals all died and I moved the meat to the oven for another 2-4 at around 200 degrees for a total cook time of 12 hours.  I think there was a rub involved somewhere.

It remains the single tastiest food item I've ever made.   After Thanksgiving, we had boar pizza, boar tacos (with leftover habanero cranberry sauce and homemade tortillas), a ramen-style soup, and (I think) boar fried rice.  The ham bone was used for beans.  We must have eaten boar for a week and a half at least.
 
2021-10-18 8:34:24 PM  
Bittman's falafel.

With homemade pita and pickles, tahini and schug, and you'll have a sandwich that can't be rivaled within a day's drive of where you live.
 
2021-10-18 9:10:36 PM  

ski9600: FDR Jones: For me, the answer is always the most recent Thanksgiving dinner.

Yeah, I've done Thanksgiving.  I like turkey a lot.  I should eat it more often.  I do mashed potato, stuffing a lot of gravy and the turkey.  Maybe some green beans or carrots.  KISS.

Anyway, I made this recipe once and remember it being really great:
https://www.foodnetwork.com/recipes/gu​y-fieri/braised-pork-ribs-and-italian-​sausage-recipe2-1942321


I did Alton Brown's pork ribs once and they weren't that good. Short ribs are the bomb, though.

My sister and I have been hosting a Friendsgiving every year for about 12 years (well, except for last year). We go all out. Sometimes we make things that are traditional, but more often we make a very elaborate meal and several desserts, etc. We've been known to spend like 3 days doing grocery shopping and meal prep.
 
2021-10-18 10:03:48 PM  

FDR Jones: ski9600: FDR Jones: For me, the answer is always the most recent Thanksgiving dinner.

Yeah, I've done Thanksgiving.  I like turkey a lot.  I should eat it more often.  I do mashed potato, stuffing a lot of gravy and the turkey.  Maybe some green beans or carrots.  KISS.

Anyway, I made this recipe once and remember it being really great:
https://www.foodnetwork.com/recipes/gu​y-fieri/braised-pork-ribs-and-italian-​sausage-recipe2-1942321

I did Alton Brown's pork ribs once and they weren't that good. Short ribs are the bomb, though.

My sister and I have been hosting a Friendsgiving every year for about 12 years (well, except for last year). We go all out. Sometimes we make things that are traditional, but more often we make a very elaborate meal and several desserts, etc. We've been known to spend like 3 days doing grocery shopping and meal prep.


I made Alton Brown's Terra Cotta pot smoker, I don't think I would have been addicted to smoking if I hadn't had that first cheap hit. Even after I had a good smoker at home I continued to use that one because I could throw it in the back of the car along with all our vacation stuff. Today I have a mini Akorn smoker I use for travel, but only because I got it on sale for $90 =)
 
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