Secrets of Kimchi Revealed in Pictures

April 12, 2013

...this morning with Hae Jung Cho and Joseph Shuldiner going over some of the recipes we will be teaching at a hands-on workshop at the Greystone Mansion in Beverly Hills. Hae Jung showed Joseph and I how she makes kimchi. Here’s a few of her secrets starting with: Fishiness! Hae Jung said you can make kimchi without mini-shrimp and fish sauce, but it just won’t have as much umami. Then there’s the special hot pepper flakes that can be found in any K...

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Kimchi Class with Hae Jung Cho November 15

Mr. Homegrown

October 18, 2014

Events

...ugi) – and one quick pickle. We then share a light meal of rice, kimchi, soup and other side dishes. You leave the class with three containers of kimchi and pickles that you have made, printed recipes and the know-how to replicate the kimchi at home. Fee: $75. Anyone interested in this class should email Hae Jung at hjc90026@yahoo.com. More info here....

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Wild Food Lab: Foraging Taken to the Next Level

Mr. Homegrown

August 28, 2014

Food, Foraging

4 Comments

...Food Lab website will give you an idea of what this team is up to through recipes and techniques for common wild foods. I think my favorite recipe is also the simplest: how to prepare the ubiquitous broadleaf plantain (Plantago major). Pascal gave me a couple of ideas for ways to enhance my bread experiments with seeds and wild herbs which I’m looking forward to trying. Do you have a favorite wild food? Tell us where you live and what you like to...

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Bread Class and Lunch at Jennie Cooks Catering

Mr. Homegrown

May 19, 2013

Events

...okbook!) Wilted Spinach Salad Strawberry Shortcake This class is the first of a 3-part series! The regular price is $85 for a single class or $200 for all three. Price includes all ingredients, supplies, recipes, instructions, the take-home finished product you will make yourself, and a delicious meal! Oh and there will be booze, too! Sign up by Wednesday May 22nd for a $10 discount....

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Why You Should Proof Bread in the Refrigerator

Mr. Homegrown

November 13, 2013

Bread, Food

21 Comments

Most bread recipes have five steps: mixing, bulk fermentation, shaping, proofing and finally baking. Bulk fermentation is the first rise of the dough. The second rise, or “proofing” is what I will address in this post. And there’s a secret . . . Proofing takes place after the dough has been shaped. I use either a canvas lined bowl or a wooden banneton to hold my dough during proofing. While the bulk fermentation takes place at room temperature, I...

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