Your next food adventure

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Joined Apr 3, 2008
There are many things I want to learn to cook, I have a running list of dishes at which I want to try my hand.  Next up for me in the next couple of weeks is to make pancit, lumpia, and bulgogi.  For me delving into a new dish requires a bit of research and visualization, as well as seeking out relevant new ingredients.  And of course I need a day off.

What new dishes are you planning to make?
 
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Joined Apr 4, 2012
I'm not sure exactly what I might make but I did just have a friend who went out to H-Mart (a Korean grocery store chain with a gigantic store here in the suburbs) last week pick up tubs of gochujang, ssamjang,and doenjang for me, along with a big bag of gochugaru and a couple of bags of sweet potato noodles for me. 

It's going to be Korean, whatever it is.
 
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Joined Jul 13, 2012
My next food adventure is to make everything we like healthy.  Today I made turkey meatloaf that everyone found delicious.  Instead of adding copious amounts of salt I used the salt contained in the ingredients.  Sweeteners all have a low GI, I'm using whole grains, and lean proteins with a modest amount select fats.  It's a challenge, but will be worth it in the (hopefully) long run.
 
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Joined Apr 3, 2008
It's going to be Korean, whatever it is.
Yup me too

mike9 mike9 that sounds like a valiant endeavor though I've never enjoyed so called healthy versions of anything. I don't consider anything I make "unhealthy" since we practice moderation. Good luck!

I forgot about Japanese cheesecake. I'm really looking forward to doing that!
 
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I make mostly healthy too and we eat in moderation - much smaller portions than we used to.  My labs were out of whack last month so I need to control my ingredients more.  It means change and that can either be a bummer, or an adventure.  I'm game - /img/vbsmilies/smilies/thumb.gif  

It's also a byproduct of aging - /img/vbsmilies/smilies/mad.gif   
 
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Mike9, I'm right there with you and had enough of a scare to quit a 20+ year 2/ok a day cigarette habit. I still struggle with my diet, but won't give up certain things. I try to just be a lot more active, but my bones and joints don't always cooperate.

Anyway, to the point of the thread. I am finally stepping back into my heritage, Polish. I made pierogies the other night, but still have to work on them. Going to perfect my sour kraut, galumpki, blintz, maybe even kielbasa. My ancestors were restauranteurs for generations, but skipped my mom and her 4 brothers and sisters. I have my grandmothers recipes, but not direct instruction. My dad had a place I partially grew up in, but not Polish, more army mess hall.
 
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Joined Apr 25, 2014
@Mike9   basically I quit the whole BBQ competition scene this summer because of salt.   I'm spending all my time fly fishing and I don't regret a thing. 
 
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Joined Jan 8, 2010
I am looking at delving in the world of fermented sausages.....

Gonna be a bit of a pain trying to organise all ingredients and equipment, but I will get there eventually.

And I still want to try my hands on all kind of Asian dumplings
 
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Joined Feb 8, 2009
 
I make mostly healthy too and we eat in moderation - much smaller portions than we used to.  My labs were out of whack last month so I need to control my ingredients more.  It means change and that can either be a bummer, or an adventure.  I'm game - /img/vbsmilies/smilies/thumb.gif  

It's also a byproduct of aging - /img/vbsmilies/smilies/mad.gif   
My labs were off a few weeks ago. My Dr told me to do them over again in 2 weeks. I had them done over and the blood work was fine. She then said,ok, now your just fat. GGGEEEZZZZZZ  there never happy. 
 
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Joined Aug 6, 2015
More spices and sauces. I don't tend to make meals that require sauces. And I have a lot of dried beans and lentils I still haven't gotten around to using.

Started making sourdoughs about a month and a half ago. I'd never made fresh bread before! Trying to keep up with that and eventually get some different pans and such to have different shaped loaves and other preparations.
 
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Joined Apr 11, 2013
Developing 2 new dishes for lunch and dinner service at the restaurant. 

Also testing out the recipes, and trying out some new tart for our pastry display at work. 

We are also working on a 200 person event soon, so who know that may be fun. 

Aside from that, at this new place i´m at i get to butcher a lot so im really taking my time to learn and develop that skill as much as possible. 

I´m filled with cook books to read here at home too, just not enough time, but can´t wait to dive into this book a bought all about fermentation and pickling. Who knows maybe ill be pickling some different stuff this season. 
 

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