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Originally Posted by MightyBobo NOT a fan of kimchee lol. The flavor is good, but I hate boiled cabbage...it's the texture. Icky. You don't boil the cabbage to make kimchee.

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Old 05-22-2013, 10:29 AM   #901 (permalink)
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Originally Posted by MightyBobo View Post
NOT a fan of kimchee lol. The flavor is good, but I hate boiled cabbage...it's the texture. Icky.
You don't boil the cabbage to make kimchee. It is fermented in the jar. Try pickled raddish or cucumber or any other type of sea kelp. Thats good stuff Maynard!

I do love stir fried shredded cabbage with salt, pepper and a dash of soy sauce. Its particularly good if you put some sliced onions in with it and then put that on top of a grilled steak.
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Old 05-22-2013, 10:33 AM   #902 (permalink)
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You don't boil the cabbage to make kimchee. It is fermented in the jar. Try pickled raddish or cucumber or any other type of sea kelp. Thats good stuff Maynard!

I do love stir fried shredded cabbage with salt, pepper and a dash of soy sauce. Its particularly good if you put some sliced onions in with it and then put that on top of a grilled steak.
Whatever it is haha. Regardless, it's slimy and chewy - together, I tend to hate.

Cabbage in general isnt one of my favorites...
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Old 05-22-2013, 10:33 AM   #903 (permalink)
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When I went to china, the food there was like..woww. On a whole nother level.
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Old 05-22-2013, 10:34 AM   #904 (permalink)
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Whatever it is haha. Regardless, it's slimy and chewy - together, I tend to hate.

Cabbage in general isnt one of my favorites...
It its been in the jar too long it gets that way. I like it fresh when its still got some crunch to it.

I never liked cabbage growing up as a kid but over the years I've developed a taste for it. Particularly if its served with corned beef.
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Old 05-22-2013, 10:35 AM   #905 (permalink)
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It its been in the jar too long it gets that way. I like it fresh when its still got some crunch to it.

I never liked cabbage growing up as a kid but over the years I've developed a taste for it. Particularly if its served with corned beef.
I've had it fresh with crunch to it, but it's still too blech for me.

Trust me, Ive tried it all haha. Kimchee just isnt my thing, every time I've tried it.

Tomatos and onions werent my thing for a LONG time, but I've grown quite fond of onions now, and tomatos are quickly catching up...
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Old 05-22-2013, 10:36 AM   #906 (permalink)
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I try to keep the following sauces stocked at home all the time:





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Old 05-22-2013, 10:37 AM   #907 (permalink)
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That Buffalo sauce is the shiznit dog!
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Old 05-22-2013, 10:38 AM   #908 (permalink)
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Spoiler alert, Vicster: "Buffalo Wing" Franks sauce, is just Franks + Butter lol.

Just buy some franks, and when you want the buffalo wing sauce, put it into a sauce pan with the proper amount of butter/margarine, melt it/mix it together, and voila. Done.
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Old 05-22-2013, 10:40 AM   #909 (permalink)
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Originally Posted by MightyBobo View Post
I've had it fresh with crunch to it, but it's still too blech for me.

Trust me, Ive tried it all haha. Kimchee just isnt my thing, every time I've tried it.

Tomatos and onions werent my thing for a LONG time, but I've grown quite fond of onions now, and tomatos are quickly catching up...
I understand completely. Of all the things I remember about my visit to the ROK I remember being blitzed after a day on Texas and Green street in Pusan and stumbling out onto the street and being sooo hungry. There was this little Korean woman who had a single burner set up on a fold up table and she was making friend ham slices on two slices of bread with a fried egg and mayo. I swear to you that at that very moment it was as good as filet mignon.
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Old 05-22-2013, 10:41 AM   #910 (permalink)
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Originally Posted by MightyBobo View Post
Spoiler alert, Vicster: "Buffalo Wing" Franks sauce, is just Franks + Butter lol.

Just buy some franks, and when you want the buffalo wing sauce, put it into a sauce pan with the proper amount of butter/margarine, melt it/mix it together, and voila. Done.
Proper amount of butter = 1 full stick
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Old 05-22-2013, 10:42 AM   #911 (permalink)
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Proper amount of butter = 1 full stick
Per larger bottle, yes.
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Old 05-22-2013, 10:46 AM   #912 (permalink)
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Quote:
Originally Posted by MightyBobo View Post
Spoiler alert, Vicster: "Buffalo Wing" Franks sauce, is just Franks + Butter lol.

Just buy some franks, and when you want the buffalo wing sauce, put it into a sauce pan with the proper amount of butter/margarine, melt it/mix it together, and voila. Done.
Is this forreal! AWESOME! I just got two big *** things of Original yesterday BOGO at Safeway!

I have to say though, with the way I use the stuff, it is probably more worth while to have a bottle of it around. If I intend to cook with it though, I will take this into consideration.

Quote:
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Proper amount of butter = 1 full stick
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Old 05-22-2013, 10:51 AM   #913 (permalink)
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Proper amount of butter = 1 full stick
gosh damn, talk about heart disease.
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Old 05-22-2013, 10:51 AM   #914 (permalink)
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So, where is the best pizza around these parts? Anyone have a place that is their "go to" place for great pizza?
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Old 05-22-2013, 10:52 AM   #915 (permalink)
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gosh damn, talk about heart disease.
Only if you're dumb enough to drink the whole bottle.
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