Re: Kimchi and Bacon Pizza!
Kimchi :yucky:, cold heartless murder of a foodstuff !!
When i *forced* ("Yeah we need to try new foods from different cultures") my family to try it for the first time, all of us gagged....
Everyone loves bacon though ;)
And welcome :), some quality posts so far :)
Re: Kimchi and Bacon Pizza!
Well that didn't work, I guess I should have started working towards the limit earlier, and not the day before I make my massive order. I'm no spammer, but I only found this site yesterday and I'm definitely buying from Scan tomorrow so I was going to go for the offer, with proper posts. Oh well :(
On the subject of Kimchi and Pizza:
Kimchi is sometimes called Korean Pickled Cabbage, which is great, except it's not cabbage, it's not pickled and it's not Korean. Well it is Korean, but it's not related to the European cabbage plant, and it's preserved in chilli, spices and vinegar in a variety of different ways, rather than pickled.
It has a strong and distinctive taste that may take a while to get used to but it is delicious I promise! It goes well in numerous different Korean dishes.
What it doesn't normally go with is bacon and pizza, but I found a great recipe for bacon pizza on the web. I don't know the rules for posting other people's recipes so I'll summarise:
Get a pizza base, fry up some bacon till it's nice and crispy (or how you like it*), cover the base in mozzarella, chopped kimchi and chopped bacon, put in oven till cooked! Easy!
The sharpness of the kimchi really sets off the bacon and is very tasty.
If you live in London, be sure to check out the asian food plaza in Wembley. Just near the arena, five minutes walk from Wembley Park tube station, it's friendly, delicious and has a range of cuisines dfrom all over asia, including Momo's that are apparently huge in asia, though I've never seen one before!
Re: Kimchi and Bacon Pizza!
Quote:
Originally Posted by
EnderDace
Well that didn't work, I guess I should have started working towards the limit earlier, and not the day before I make my massive order. I'm no spammer, but I only found this site yesterday and I'm definitely buying from Scan tomorrow so I was going to go for the offer, with proper posts. Oh well :(
Why do you definitely need to put the order through today?
Put it through on Satdee/Sundee/Mondee for delivery Tuesday, rather than putting it through today for delivery Monday.
Alternatively, get up to the required post count with constructive posts and phone the order through, see if they'll apply it on the phone :)
And Kimchi isn't Korean (but is Korean)? Or cabbage? Or Pickled? Wait wut? You've just destroyed my knowledge three times in one sentence... :o
Re: Kimchi and Bacon Pizza!
Quote:
Originally Posted by
EnderDace
Kimchi is sometimes called Korean Pickled Cabbage, which is great, except it's not cabbage, it's not pickled and it's not Korean. Well it is Korean, but it's not related to the European cabbage plant, and it's preserved in chilli, spices and vinegar in a variety of different ways, rather than pickled.
Right, so it isn't Korean, but actually it is?
And it isn't pickled, it's just preserved in "chilli, spices and vinegar". Sounds like pickling to me.
I was half expecting a sentence to say it was cabbage after all :)
Re: Kimchi and Bacon Pizza!
is there an Asian cabbage? that would do it
Re: Kimchi and Bacon Pizza!
Quote:
And welcome , some quality posts so far
Thanks, nice to be here.
Sounds like your first Kimchi experience was not a success, but fear not! There's so many different varieties of Kimchi and so many different recipes it can be used in that I'm sure there's one out there you'll like.
How did you have it? It's often eaten as a relish (I believe) but most of the places I know tend to cook it, often with meat such as pork, in stir-fries and noodle-soups.
The first Kimchi dish I ever tried was a Pork and Kimchi stir fry and it was delicious, the tartness in the Kimchi perfectly setting off the savoury and heavy flavour of the pork and noodles.
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Why do you definitely need to put the order through today?
I conceived of the plan on Tuesday, when I heard there was a long weekend coming up. I researched heavily Wed and Thur, as I'm completely out of the loop on these new fangled computer component doodads, and tried to get my order in by Thur before 5 so I could spend Friday night building my new machine and enjoy it all long-weekend.
Sadly I was indecisive and missed the 5 o'clock deadline by mere minutes, so I decided that I could save my plan if I opt for Saturday delivery and use the extra time to make sure I knew what I wanted.
Success! It's been ordered, and assuming no delivery hiccups I will have a new computer to build (for the first time ever) on Saturday!*
Quote:
Alternatively, get up to the required post count with constructive posts and phone the order through, see if they'll apply it on the phone
If only I'd thought of that! Sadly the order is placed, and generous as they are I don't imagine that if I up my post count and ring them for a refund they'll agree :p
Quote:
And Kimchi isn't Korean (but is Korean)? Or cabbage? Or Pickled? Wait wut? You've just destroyed my knowledge three times in one sentence...
Yeah, the bit about it not being Korean was a joke, it actually is. But it definitely isn't cabbage, and it's not really pickled, not in the way pickled onions/eggs/cucumbers are. More preserved in a spice mix.
Quote:
And it isn't pickled, it's just preserved in "chilli, spices and vinegar". Sounds like pickling to me.
I was half expecting a sentence to say it was cabbage after all
I guess it depends on what the definition of 'pickling' is. Wikipedia tells me it's "the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar" and specifically mentions Kimchi on the page, so under that definition it certainly is pickled. But I meant it in reference to the more common type of pickle in this country, i.e. preserved in vinegary liquid. It certainly has some vinegar in the mixture, but it's a much more solid mix, with less vinegar, and a variety of other spices and flavours that prevent the vinegary flavour from dominating as it does in pickled onions and gerkins.
And just so I don't disappoint: It is cabbage. :D Kind of. It's just not the same plant, or even a relative of the cabbage you would normally get. But those explorers (or whoever named it in English) decided that it was similar enough to give it the same name. Lazy buggers.
Re: Kimchi and Bacon Pizza!
Quote:
Originally Posted by
EnderDace
I guess it depends on what the definition of 'pickling' is. Wikipedia tells me it's "the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar" and specifically mentions Kimchi on the page, so under that definition it certainly is pickled. But I meant it in reference to the more common type of pickle in this country, i.e. preserved in vinegary liquid. It certainly has some vinegar in the mixture, but it's a much more solid mix, with less vinegar, and a variety of other spices and flavours that prevent the vinegary flavour from dominating as it does in pickled onions and gerkins.
Still sounding like Korean Pickled Cabbage to me :P
Re: Kimchi and Bacon Pizza!
is it the same cabbage they make "crispy seaweed" out of?
Re: Kimchi and Bacon Pizza!
^ Not quite. Actually, I was getting confused, hadn't realised that Pak Choi are sometime used as substitute for actual seaweed in that dish. Google image Pak Choi and Napa cabbage*. I am not really sure how vegetables are classified but I am lead to believe that they -are- related to Western cabbage.
Quote:
Originally Posted by
TAKTAK
Kimchi :yucky:, cold heartless murder of a foodstuff !!
[...]
Everyone loves bacon though ;)
I like Kimchi (enough to walk an hour every 10 days to buy a kg of the stuff), yet find bacon rather overrated. I'll eat it if it's on the plate and wouldn't avoid ordering a dish where it's present, but wouldn't go out of my way to order them *shrug*
*By the way, Kimchi can be made out of cucumber, radish and probably other ingredients too. I think it's more to do with how the vegetables are prepared than the exact vegetable used. And even the preparation has a lot of variations.
Re: Kimchi and Bacon Pizza!
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Originally Posted by
TooNice
yet find bacon rather overrated
http://i274.photobucket.com/albums/j.../witchhunt.gif
Re: Kimchi and Bacon Pizza!
I know, shocking isn't it? :D
But it's just so greasy and salty (as opposed to just greasy or just salty).
Re: Kimchi and Bacon Pizza!
Depends where you get your bacon and how it is cooked! Good quality bacon (especially back bacon) grilled isn't particularly greasy as all the fat drains off to the grill pan. (And then when it is cold it can be spread on a piece of fress bread... - heaven and heart attack in one go!)
Re: Kimchi and Bacon Pizza!
The cabbage in kimchi is chinese leaf which you can get in tesco.
Re: Kimchi and Bacon Pizza!
Quote:
Originally Posted by
TooNice
But it's just so greasy and salty
Hold on, that's just why I love it!
BACON :iloveyou: