Korean Food: Kimchi: Cucumber Kimchi (Oi-Sobagi) And Turnip Kimchi (Ggakdughee) Kimchi Recipes

Korean Food: Kimchi Recipes

 

Hi everyone! This week I am back to making Korean food. I have been making lots of Malaysian foods, and Thai dishes that just this week I got an email from a viewer on Youtube asking me to make Korean food again. I love kimchi recipes. So I sat around thinking about it and decided on making some Kimchi. Like I said I love kimchi recipes! Summer is still upon us here in Las Vegas and it's REALLY hot outside. Well over 100 degrees and as high as 117 with 50 to 60 percent humidity. Whew! That's HOT!

So I thought that since I get together with friends on days off to eat and have some beers that I would make some Kimchi recipes that are cooling and refreshing rather than hot and spicy, although the Kimchi recipes that I am going to make today can be made to be hot and spicy for the winter months. This is one of the things I enjoy about Asian foods is that they can be made to accomodate any season of the year. One of the things I really enjoy about Kimchi recipes is that they can be made to be cooking for the summer months or spicy hot for the winter months. I love versatility in food!

So I have been asked once again to make Korean food and this week I am going to make two Korean kimchi recipes. The first Korean food dish I am going to make today is called Oi-sobagi kimchi or cucumber kimchi and the other Korean food dish I am going to make is called Ggakdughee or turnip kimchi and both are delicious and cooling and refreshing on a hot summer day served with rice and grilled pork, beef or chicken served yakitori style or Korean style wrapped in lettuce leaves with garlic and some kind of sauce is just fantastic.

As with all Asian food I find Korean food to be very versatile and as such all Asian food quite versatile and interchangeable and this is why I have such a passion for Korean food. I LOVE kimchi of all types and eventually I will have made them all for you here on my blog and on my Youtube channel as well. What I happen to love most about Korean food is the spice. I love the combination of garlic and pepper and the breadth of flavors that Korean food has to offer and the fact that this breadth of flavors can be moved over into Western food dishes as well.

Both cucumbers and turnips are very cooling and refreshing on a hot summer day and these two Korean food dishes these two kimchi recipes are two of my summer favorites. So let's get going and make some kimchi! Enjoy the video!


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French Cooking? Italian Cooking? Simple Pasta Recipes: Pasta Con Le Escargots!

French Cooking: Italian Cooking:

 

 

Being a foodie means I love to cook all kinds of food. I love Italian cooking and I love French cooking. This week I am going to bring to you a blend of both French cooking and Italian cooking. This weeks recipes is Pasta Con Le Escargots. Yes! Pasta with snails! Delicious! I always like to do something that is a bit different and I thought that this blend of French cooking and Italian cooking would be an eye opener to say the least. My humble beginnings in the kitchen came from working in an Italian restaurant so I am no stranger to Italian cooking at all. I am however not the best versed in French cooking so this week I thought to bring both worlds together.

Most of the time Escargots are basically served in French cooking and made simply by cooking them in olive oil with garlic and other herbs and spices of the day and then eaten on a plate by themselves or adding on top of something like pasta. This is mostly in French cooking however. Now, when you add something like shrimp to pasta you are basically eating a sea insect and in the case of eating Escargot you are eating an air breathing insect. So let me take a moment and talk a bit about what Escargot is:

Basically as stated Escargots are land snails that are cooked in eaten and usually served as a started in fine French cooking venues. Escargot is the French word for snail as cargol or caracol is the Spanish word for snail. Not all snails are created equal and therefore not all snails are used in French cooking or in Italian cooking either. The standard species of escargot that is utilized in French cooking is called Helix Pomatia and there is also the Helix Aspersia or "Petit-Gris" and the Helix Lucorum.

In French cooking the varieties of eaten snails are first purged(Purging the escargot is a matter of starving them for a time to create hunger in them and then feeding the escargot something healthy like cereal or cornmeal. This process helps the escargot to clean and purge the undesirable elements from their digestive tracts to make them suitable for consumption.) then killed and removed from the shell and cooked in garlic and butter in French cooking or in red wine or beer/ale in other cultures such as the Maltese or Sicilian cultures and then are put back into their shells for presentation purposes and then the sauce poured over the snails for serving. The eater of the snails is then provided with a special set of snail tongs to hold the shell and a snail fork to remove the escargot from the shell to be eaten. Your average serving of escargot is between 6 and 12 escargot.

There is more to snails then just French cooking or even Italian cooking as there arm many varieties of snails from around the world being eaten in different ways. Whether in Italian cooking or French cooking snails are considered a gourmet food. In countries like Africa the giant land snails are produced for food commercially. There are sea snails, land snails and fresh water snails that are harvested for food in places like the Phillipines, Spain, Algeria, Morocco, Sicily, Portugal, Greece, Vietnam, Loas, Cambodia, even China and parts of India. It's just amazing! In Indonesia for example snails are fried and used in satay dishes called Satay Kakul! Yum! I am going to be making more snail dishes in the near future I can just tell! Please visit my Youtube channel today: https://www.youtube.com/user/MrEZCooking



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Spaghetti Recipes: How To Make Japanized Pasta: Japanese Spaghetti Recipes

Pasta: Spaghetti Recipes

 

 

This week I am making pasta. Go figure! Everyone knows I LOVE pasta and all kinds of spaghetti recipes. Now, even though I am making a pasta recipe I am not making your usual run of the mill spaghetti recipes. This week I am making something called "Wafu Pasta." What is wafu pasta? Well, it's a Japanized spaghetti recipes. Huh? Yes! Japanized spaghetti recipes. The Japanese have always had a great talent for incorporating parts of other cultures into their own culture and it is no different with food. There are many European style dishes that the Japanese have incorporated into their daily diets and normal household cooking routines. These European additions to the Japanese style of cooking is called "Yohshoku" or "Youshoku" or "Yoshoku." These three different words means, "Western Food." Yohshoku, Youshoku or Yoshoku is the westernization of Japanese cuisines that was introduced into Japan a long time ago. Yohshoku cuisine walks the razors edge between what is called "Washoku"(Japanese food) and "Yohshoku"(Western cuisine).

So I am going to show you how to make one of many Japanized spaghetti recipes this week that walks this razors edge between the "Washoku" of Japanese cuisine and the "Yohshoku" of Western cuisine. The dish I am making is Anchovy Spaghetti with Wasabi, Nori and mushrooms. Spaghetti recipes like this run a line between the "Yohshoku" of the West and the "Wafu" of Japan. Wafu being broken down is as follows. "Wa" means Japanese and "Fu" means style hence wafu= Japanese style. Even though wafu pasta or wafu pasuta dishes are generally made with Italian style pastas the wafu spaghetti recipes  are not in themselves considered to be "Yohshoku"(Western cuisine) These spaghetti recipes are considered the philosophy of Japan meets the West in the pasta recipes genre. So it seems that the Japanese have assimilated into eating western style pasta to make great spaghetti recipes!

Wafu food is the Japanese interpretation of Italian spaghetti recipes or pasta recipes in general. Of course the toppings of Japanese style or Japanized style spaghetti recipes are not that evident to Western people unless they are familiar with them from the get go! The funny part is that the Japanese do use European style toppings on their wafu spaghetti recipes as well. Things such as basil, bacon or pancetta and even Italian cheeses of all types but in small amounts as the Japanese don't digest dairy very well in large amounts from what I have been told.  On the other some side of the more traditional Japanese toppings that Americans might not be familiar with are such as Uni which is sea urchin roe or tarako which is cod roe. Like I always say the reason I LOVE my Asian foods is because all kinds of Asian ingredients can be swapped out with each other to make some really interesting and delicious dishes. Now there are two ways to enjoy Japanese spaghetti recipes. One is to eat your wafu pasuta using a fork. Boring! I LOVE to use my chopsticks when I eat Japanized spaghetti recipes! Enjoy the video.



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