tag:blogger.com,1999:blog-8466385.post8133696158426063779..comments2024-03-28T23:25:07.821+00:00Comments on Jean's Knitting: Jeanhttp://www.blogger.com/profile/12038517988391228260noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8466385.post-59779102949280460862019-06-12T14:48:39.089+01:002019-06-12T14:48:39.089+01:00Kudos to you for making kimchi again! I speak only...Kudos to you for making kimchi again! I speak only as one who has eaten her share of kimchi, not as any expert in the making of it. I made it once, when my mother was visiting me when I was living in Sweden and unable to find any Korean food. We couldn't find the right kind of anything, except cabbage, but we pressed on and made something edible. My first and so far only kimchi-making experience.<br />Sarah, I love the scene you describe. Well I know the bossiness of older Korean women. When we moved to NY, there was only ONE Korean grocery store in all of NYC!Peggyhttps://www.blogger.com/profile/17111736625664327019noreply@blogger.comtag:blogger.com,1999:blog-8466385.post-33623855500915074692019-06-12T13:49:01.203+01:002019-06-12T13:49:01.203+01:00Perhaps the time zone has been changed on your tv ...Perhaps the time zone has been changed on your tv or cable box. Not sure what you have. Could Archie look at it? Or perhaps check online ? It’s odd but you have mentioned it before. One thing to try is to turn off and unplug from the power everything. The tv and then the cable box and then plug them in in reverse order. <br /><br />Good luck Southern Galhttps://www.blogger.com/profile/12704854973003741122noreply@blogger.comtag:blogger.com,1999:blog-8466385.post-72688937859539725372019-06-12T11:32:41.013+01:002019-06-12T11:32:41.013+01:00Could you not record Pointless and watch the episo...Could you not record Pointless and watch the episode next day at your chosen time? I do this, then my husband and I can play along with the quiz at home, at a time which suits us. The greatest benefit is that we can pause the recording to concentrate on the answers and skip any bits we don't want. This is useful for the weekend Celebrities programmes. I do so agree that the modern cult of 'The Celebrity' is generally overrated. However some of these people have interesting things to say and the fast forward button deals with the others!<br /><br />On the whole, pointless has done wonders for our knowledge of geography.<br />Helen (anon)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8466385.post-43118388052224610662019-06-11T23:03:21.595+01:002019-06-11T23:03:21.595+01:00Well I should say I have found soup, mostly with h...Well I should say I have found soup, mostly with heavy cream, and I think yours was not the creamy sort.Mary Louhttps://www.blogger.com/profile/05588244535423212079noreply@blogger.comtag:blogger.com,1999:blog-8466385.post-65317617584331145212019-06-11T23:02:13.655+01:002019-06-11T23:02:13.655+01:00What a fascinating scene that must have been, Sara...What a fascinating scene that must have been, Sarah. Jean I applaud your experimental undertakings in cooking. I have a large crop of sorrel and you told me about sorrel soup and I can't find it. Can you direct me?Mary Louhttps://www.blogger.com/profile/05588244535423212079noreply@blogger.comtag:blogger.com,1999:blog-8466385.post-41734658959217727832019-06-11T20:32:10.319+01:002019-06-11T20:32:10.319+01:00This is fascinating, Sarah: thank you. Although I ...This is fascinating, Sarah: thank you. Although I still don’t know why to keep the cabbage whole rather than cutting it up in the first place. I used lots of garlic but also mooli which had to be ordered in.Jeanhttps://www.blogger.com/profile/12038517988391228260noreply@blogger.comtag:blogger.com,1999:blog-8466385.post-20136935133467164742019-06-11T19:59:33.368+01:002019-06-11T19:59:33.368+01:00Hi Jean,
I have made Kimchi; taught by a Korean fr...Hi Jean,<br />I have made Kimchi; taught by a Korean friend. We did it the Korean way as you describe, salting the cabbage leaf by leaf and leaving it for a while to wilt, then rinsing and smearing the kochujang made with lots of red pepper powder and also tiny fish which I referred to as minnows. This was stuffed into jars. We then waited for fermentation little bubbles) before putting it into the fridge. The red goop had tons of fresh mashed garlic. this was traditional cabbage kimchi, so only cabbage and no radish or other vegetables.<br />Now, since I have a good Korean grocery in Manhattan, I can buy pretty good kimchi. My Korean friend has promised me some of her recent batch.<br />When we lived in Seoul for a year, in the fall a group of women would teach kimchi making in a public park in Insadong, trying to convince young women to learn. Huge tables were set out with piles of cabbage. The women wore rubber aprons and rubber gloves. The kochujang was in big plastic tubs. It was quite a scene as the older women were quite bossy showing the young ones how to do it. <br />I am impressed that you are making it.sarahhttp://www.brezavararchitects.comnoreply@blogger.com