In article >, Steve Wertz
> wrote:

> Already stinking up the kitchen is some daikon kimchi I started
> yesterday.

Wowsers-that's the hard stuff in my book!
We have a local Asian Market that makes &sells their own kimchi and
they do the daikon, too. Talk about fire down below.....
Home made kimchi is worth its weight in yum.....

monroe(heading for the fridge to scarf some right now)

Steve Wertz > wrote in news:5qednazCFsaiN06iRVn-
:

> On Sun, 07 Dec 2003 20:12:46 GMT, "Graeme... in London"
> > wrote:
>
>>"Steve Wertz" > wrote:
>
>>> I've got 26 eggs I need to use, somehow, in the next 2 days. Ay other
>>> suggestions? I already plan on deviled eggs.
>
>>I would recommend pickling some. Malt vinegar/Sugar/Chillies etc.
>
> Done. That took care of 10 of 'em. I also had an extra lb of
> arparagus and extra pickling liquid, so I did those too.
>
> Already stinking up the kitchen is some daikon kimchi I started
> yesterday.
>
> All the above, *and* the pan of pintos and ham fat simmering away on
> the stove, and I'm ready to start a veritable gastrointestinal flea
> market.
>
> Nobody light a match!
>
> -sw
>

Steve, I like to pickle eggs in the juice that comes with
pickled jalapenos. You know the stuff that has onion, carrot
and a little oil in it. Makes great pickled eggs.

M&M Man

> All the above, *and* the pan of pintos and ham fat simmering away on
> the stove, and I'm ready to start a veritable gastrointestinal flea
> market.
>
> Nobody light a match!
>
> -sw

Reminds me of the ol' Blazing Saddles campfire scene.

Spud

Monroe, of course... > wrote:

>> Already stinking up the kitchen is some daikon kimchi I started
>> yesterday.

> Wowsers-that's the hard stuff in my book!
> We have a local Asian Market that makes &sells their own kimchi and
> they do the daikon, too. Talk about fire down below.....
> Home made kimchi is worth its weight in yum.....

> monroe(heading for the fridge to scarf some right now)

Korean red pepper paste is great, too, much purer chile flavor than a
vinegar-based hot sauce. Try a couple of heaping tablespoons in a stir-fry
with chicken and cabbage sometime (no oil required, since heat releases
liquid from the cabbage), for an authentic (and tongue-peeling) Korean
street-vendor dish.