Comments on: Soybean Pastes: A Primer http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/ Sun, 12 Oct 2008 18:36:25 +0000 http://wordpress.org/?v=1.5.2 Comment on Soybean Pastes: A Primer by: Stephanie http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-48306 Sat, 15 Dec 2007 23:58:17 +0000 http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-48306 Love the information. thanks. I look forward to trying some of the other recipes. right now I use it with green beans stir fry. Have you guys tried Lan Chi Broad Bean sauce? It's harder to find but I like it far superior than the other brands out there. It's worth the effort. I actually found it on amazon. Love the information. thanks. I look forward to trying some of the other recipes. right now I use it with green beans stir fry. Have you guys tried Lan Chi Broad Bean sauce? It’s harder to find but I like it far superior than the other brands out there. It’s worth the effort. I actually found it on amazon.

]]> Comment on Soybean Pastes: A Primer by: jonty boyce http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-39374 Mon, 06 Aug 2007 11:02:29 +0000 http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-39374 Very useful info. Thanks. Do you have a recipe for making one's own Chile Bead Paste or Doubanjiang ie fermented broad beans etc? I intend to try, but would prefer some guidelines to avoid potential disaster! JontyB Very useful info. Thanks. Do you have a recipe for making one’s own Chile Bead Paste or Doubanjiang ie fermented broad beans etc? I intend to try, but would prefer some guidelines to avoid potential disaster!
JontyB

]]> Comment on Soybean Pastes: A Primer by: Barbara http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-2765 Mon, 13 Mar 2006 02:57:46 +0000 http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-2765 Dan, I love kimchee. Absolutely adore it. It is one of the few things about Korean food I know--I have actually made it in culinary school, and eaten tons of it. My Korean friend, Chris, at Johnson & Wales got me addicted to it. A couple of years ago, I was pregnant for a short while before a miscarriage ended the pregnancy. While I was pregnant and nauseous beyond belief, one thing over all did I crave--kimchee. When we visited Maryland to sign some legal documents and visit friends in the Balto-Washington area, I went shopping at my favorite Asian market, the superstore-sized Lotte, and bought a gallon-sized jar of kimchee and it drove carefully back with us to Ohio. I still love the stuff, but I have not convinced either Zak or Morganna to try it. The ferocious smell frightens them away. More for me, I say. Dan, I love kimchee. Absolutely adore it. It is one of the few things about Korean food I know–I have actually made it in culinary school, and eaten tons of it. My Korean friend, Chris, at Johnson & Wales got me addicted to it.

A couple of years ago, I was pregnant for a short while before a miscarriage ended the pregnancy. While I was pregnant and nauseous beyond belief, one thing over all did I crave–kimchee. When we visited Maryland to sign some legal documents and visit friends in the Balto-Washington area, I went shopping at my favorite Asian market, the superstore-sized Lotte, and bought a gallon-sized jar of kimchee and it drove carefully back with us to Ohio.

I still love the stuff, but I have not convinced either Zak or Morganna to try it. The ferocious smell frightens them away.

More for me, I say.

]]> Comment on Soybean Pastes: A Primer by: Dan Jenkins http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-2757 Sun, 12 Mar 2006 20:31:11 +0000 http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-2757 Thank you for a nice view of the soybean pastes. I never quite realized the differences. Regarding Korean food, two words define much of the cuisine to me: gochujang and kimchi. (I was married to a Korean for most of a decade. I acquired a love of Korean food that survived the marriage and has not lessened in the subsequent years.) Both gochujang and kimchi come in so many variants, and are so essential to the cuisine and even the culture, exploring just those two elements would illuminate much of the entire cuisine. Enjoy your exploration of Korean cooking, Barbara. :-) Thank you for a nice view of the soybean pastes. I never quite realized the differences.

Regarding Korean food, two words define much of the cuisine to me: gochujang and kimchi. (I was married to a Korean for most of a decade. I acquired a love of Korean food that survived the marriage and has not lessened in the subsequent years.)

Both gochujang and kimchi come in so many variants, and are so essential to the cuisine and even the culture, exploring just those two elements would illuminate much of the entire cuisine.

Enjoy your exploration of Korean cooking, Barbara. :-)

]]> Comment on Soybean Pastes: A Primer by: Barbara http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-2674 Wed, 08 Mar 2006 04:18:20 +0000 http://www.tigersandstrawberries.com/2006/03/06/soybean-pastes-a-primer/#comment-2674 Thank you, Sonali! Thank you, Sonali!

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