What did you cook/eat today (March 2017)?

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This evenings meal was Turkish inspired
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buckytom said:
We went out to a Korean tofu joint tonight. We've been eating so much Korean food lately that I feel like test launching a rocket or two.
But, my boy's birthday is Tuesday, so it was his choice.

We shared some ban chan (small bowls of kimchi, sweet pickles, bean sprouts, and thin fish cakes).

Then had hameul pajeon (seafood, scallion, and egg pancake):
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Sorry it was half eaten by the time I snapped a picture.

Then, my boy had soon du bu jigae with seafood (spicy tofu soup) and rice in hot stone bowls:

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My wife had bibimbap:

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And I had spicy seafood and beef soon du bu jigae with kalguksu noodles:

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We washed it down with delicious bori-cha (roasted barley tea)
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Looks good. We are sadly lacking Korean restaurants in this part of the world.
 
buckytom said:
No, not really like sauerkraut. The cabbage leaves are roughly chopped or even whole instead of being shredded, and while both are salty and fermented, they taste nothing alike. Kimchi is spicy and smells like old gym socks.
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Kimchi can be hit and miss, we had some at a Chinese restaurant and it wasn't very nice, however we bought some from a Korean food store and it was lovely, just a shame we don't have the Korean restaurants too.
 
I made a variation of the artichoke and spinach baked potatoe recipe I found on Yahoo. I substituted pesto for the garlic, so the mixture I made was cream cheese, pesto, chopped artichokes, finally chopped yalsberg ( because that was the only other cheese I have in), chopped spinach leaves. I made too much for one potato but I ate it all anyway and it was absolutely delicious.
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Rocklobster said:
I make my own. Very basic. I have a spaetzle maker but you can make it many other ways...
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OK. I'm impressed: you have a spaetzle maker! I need instructions on how to make it other ways, though. We don't eat it (or even know of it) much in the UK. My impression from TV programmes is that you 'plop' tiny bits of pasta dough into boiling water. Is it that simple?
 
I have made it pushing it though a colander. It was adequate (for me) but then I am not that familiar with spaetzle to compare it to more authentic versions. The flavour was there. No doubt a spaetzle maker would give a more precise shape.
 
morning glory said:
Do you make your own either of you? Come to think of it, can you even buy it ready made?
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I bought a few packs from Lidl when they had one of their German food weeks. There was no use by or best before dates on the packs, which was worrying because they have eggs in them, but I'm still here so they must be OK. Not a patch on fresh made ones though, so I think I might have to start making my own.
 
morning glory said:
OK. I'm impressed: you have a spaetzle maker! I need instructions on how to make it other ways, though. We don't eat it (or even know of it) much in the UK. My impression from TV programmes is that you 'plop' tiny bits of pasta dough into boiling water. Is it that simple?
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They are very inexpensive..I think I got mine at a yard sale many years ago,,,it was still in the package, unused... there is a technique where you put your batter/dough on a cutting board and quickly scrape bits into the boiling water. They don't have to be uniform in shape. It is quite easy and you can't really screw it up because it is just flour, egg and water..
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