Depends how bougie you are but I like Aaron and Claire (it’s on you tube) pretty basic nothing crazy but still achieves good flavor. It is not “authentic” like old school Korean traditional, more of the new age Korean for sure. My parents would hate it. lol
"This is gonna change your life. Don't worry about it."
Incoming, I'm excited. I've taken to making tasso and andouille. Just can't get tasso in my part of the country. Boudin is on my short list.
Never thought to make my own tasso...that's a good idea. My local fish market carries a few different offerings and I like Poche's boudin, Andouille, and tasso more than pretty much every other supplier I've tried. Don't care for their crawfish boudin as much but it's worth ordering if you have a hankering for boudin and a great crowd pleaser during the holidays. Their Andouille is ground at different levels and some of it kinda coarse, you'll see big chunks of pork in there, it's quite good has some ass to it.
Gratulation, das ist eine große Leistung! Und der Bericht in der F.A.Z wird bestimmt mit den Verkaufszahlen helfen
My old chef is a Korean man and was a chef at Eleven Madison Park back in the day when it still had three stars pre vegan. He recommended My Korea: Traditional Flavors, Modern Recipes when I asked for resources on making Kimchi. I have since gotten the book and reverenced it a few times for work. It has some great explanations of staples and culture of Korean cooking.
I know good thai ones.
Two different cookbooks from two different very famous authors from the same era, both with the same title, both also about the food of Provence. If I had to choose I’d tell a story about picking my favorite child…
Tom, you should change your name to David!
Do you work in the industry? I wanted to go to this, but I had to work
No, just a hobbyist who saw it on social media.
