Saturday, September 13, 2014

Buy Our Kimchee at Bad Ass Brooklyn Animal Rescue Fall Festival!

Sunday afternoon Sept. 14, Kimcheelicious and many other gluten-free vendors will be at the The Bad Ass Fall Festival in Gowanus at the The Gluten-free EatUP kiosk. Take it to the streets for a good cause and some sweet and savory gluten-free delights! Kimcheelicous will be selling our NEW 15 oz. vac-bags of fine-aged Napa Cabbage Kimchee—$8 each or two for $15. Our fine-aged goods are vegan, gluten-free and tasty as all get-out! Tastings are free while supplies last.

Badass Brooklyn Animal Rescue is a non-profit organization dedicated to rescuing, fostering and rehabilitating dogs from kill shelters in Brooklyn. They find these sweet little guys and gals new homed through a network of volunteers, coordinators and adoption events. Get involved and read more about Bad Ass, click here:

Levine’s General Store:  Yum Pies! hot tasty savory empanadas.
Kimcheelicious: vegan kimchee vac-sealed packs!
Gone Pie: vegan and GF baked goods and pies!
Polvilho Bakery: baked Brazilian snacks, addictive and crunchy.
Lezettli Turkish Ice Cream: sweet goat milk ice cream, NOT to be missed.
Smart Snack Bites: baked goods, truffles, confections with an Indian flare.
Krumville Bake Shop: Italian-inspired baked goods, the best GF focaccia you’ll ever have.

Levine’s General Store is a purveyor of gluten-free goods. LGS and Kimcheelicious host the Gluten-free EatUP, a pop-up market dedicated to bringing these specialty food makers to the people who need it most. Learn more:

Animal rescue, music, food, fun and of course kimchee. Swing on by and check us out. Join us and read more about it here:

Sunday, September 7, 2014

Non-recipe: Cold Kimchee-Sesame Noodles!

Chill out—cold kimchee-sesame green tea noodles and everything else from the fridge

Considering that a good portion of our country is going through devastating drought conditions, I shouldn’t complain about these few days that have been above 90°F in New York. Maybe I should be thankful; it inspired this jaw-dropping delicious dinner: cold kimchee-sesame green tea noodles with steamed carrots and yellow squash, diced chicken and Napa cabbage kimchee. These are all leftovers from this weeks meals. The only thing I made was the sesame sauce with just a little help from kimchee juice. This is not a real recipe, this is more of a serving suggestion inspired by humid, high temperature days and two cups of leftover green tea noodles. I wrote a more detailed recipe for the Kimcheelicous ePUB cookbook (out soon). Make it for Sunday dinner!

Make a quick sesame sauce with 3 tbsp soy sauce, 2 tbsp kimchee juice, 1 tsp vinegar, 1/2 tsp honey, 1 clove garlic (minced), 3 tbsp sesame paste (tahini) and a pinch of black pepper. If you don’t have any sesame paste, use creamy peanut butter and little roasted sesame seed oil instead. Mix well and toss 2 cups of noodles with the sauce. If your noodles are clumped together  just give them a quick rinse under cold water and drain before tossing. Stick it in the fridge for 15 minutes before serving. For you celiac peeps, use a good gluten-free pasta and check your brand of peanut butter.

Kicmhee juice gives these cold, creamy noodles a spicy tart kick. It make the perfect foil for all your refrigerated bits and pieces: salad greens, asparagus, carrots, cucumbers, boiled potatoes, fennel greens, avocado, green beans, tofu, ham, crumbled bacon, deli turkey, shredded chicken... you get the picture. Serve with toasted sesame seeds, chives and Napa cabbage kimchee.

Thursday, September 4, 2014

Punking a Facebook Spammer

People from Guam, Hawaii and Korean all adore Spam, that post-war meat in a can sold by the case. Spam fried rice, Spam kelaguĂ©n, Spam and kidney bean stew, spam-spam-spam-spam-spammity-spam—yet there’s da kine spam that no one wants. This morning I received a FB message from a hacker in guise as an old friend from Tomhom, Guam. He told me to sign up to pick up my winnings by friending a dubious FB claim agent. When you grow up with fermented foods, you tend to know when something does not smell right. Knowing that an old friend and fellow islander would never first address me in English, I thought I’d have a little fun the with this spammer.

Me: "Hafa adai Dennis, how you been?"

Hacker: "Am doing pretty well thanks,Hope all is well with you over there?, I wonder if you ever heard about the good news said on news some months ago was a reality yet?"
Me: "Uh, I'm not pregnant... what good news?"
Hacker: "About the promotion which was made to some facebook users for them to benefit in the $50,000 giving out by the Facebook Lottery Team to some randomly selected profiles?"
Me: "Sounds like a scam"
Hacker: "Oh No it is not a scam its for real legal and legitimate and not hoax,I got mine already, so is some of my friends which heard the news too, I know you would have received yours too, because I saw your name on the winners list when the Delivery Agent came to my home, or haven't you?"
Me: "Nope, Dennis is this really you?"

Hacker: "Yes this is me and not gimmick,maybe you should add the claim agent online and message him that you want to claim your winning."
Me: "mmmm well there's been many hacker scams here and I've received a few.... sa siempre... kuentas chamorro palabras pot guaha...[as always... speak Chamorro with me...]"
[then nothing]
Me: "hafa taya? [what, nothing?]"

The moral of this story is that it’s good to know a language that’s not available on Google Translate. Biba, si toatoan Chamorro! [To Life! Chamorro peeps!] The End.

Tuesday, September 2, 2014

Recipe: Watermelon Rind Kimchee

Labor Day cookouts and Halloween themed stores tell us that fall’s cool kiss is nigh and our warm summers days are fleeting. But here’s a way to extend some of that summer flavor—make watermelon rind kimchee. It’s prepared similarly to cucumber kimchee (oi kimchee) but as where fermented cucumbers have a shorter life span (five days), watermelon rind will keep a firm texture for about a month in the refrigerator.

The rind itself is not very digestible at first; peeling and salting help break down some of the fiber, which then allows lactic acid bacteria to do a more efficient job of fermentation after which you’ll have a firm yet tender texture. It very juicy, tart and spicy—infused with garlic, ginger and Korean chili. It goes so well with meats and vegetables. I like it along side my tuna or chicken salad sandwich. So what are you waiting for? Run out, get a watermelon and save that rind. If you’re not quite ready, you can keep the rind refrigerated for about a week in plastic bag.  make something that your family will enjoy at the table.

Watermelon Rind Kimchee
  • 4 cups water melon rind, peeled and sliced into 1" strips
  • 1/4 cup + 2 tsp sea salt 
  • 1/2 cup granulated sugar
  • 1 cup dried Korean chili flake (gochucaru)
  • 8 cloves garlic, sliced
  • 1/2 cup fresh ginger, julienned into 1" matchsticks
  • 1 sheet of nori (gim in Korean)
  • 1 small red onion, sliced thinly
  • 3 tbsp toasted sesame seed (optional)
  • brine: 1 cup water + 1 tbsp sea salt
Prepare garlic, ginger and onion and set aside. Rinse rind and remove any dirt or sediment. With a vegetable peeler shave off the outer rind; remove and discard any bruised portions. Shave as much of the soft sweet pulp as possible as this does not ferment well. Slice rind into small strips that are roughly 1" long by 1/2" wide. In a large colander, sprinkle with 2 tsp sea salt, mix well and allow it to drain for one hour. Rinse lightly and drain for 10 minutes.

In a large bowl mix rind with 1/2 cup sugar, 1/4 cup sea salt, sesame seed (optional), sliced garlic, ginger and onion. With a spatula mix with 1 cup dried Korean chili flake until all ingredients are evenly incorporated. Place nori sheet over the top, cover bowl with a paper towel and allow to rest at room temperature for three to four days. Taste daily—when it starts to sour, transfer to an air-tight container (large mason jar). Gently press contents down to remove air and force liquid to the top. Cover with brine to a depth of 1/2" over contents. Refrigerate for at least five days before serving.

Be sure to remove the nori from your serving portions; you can return it to the container or discard. This kimchee will keep optimal texture and flavor for roughly a month—after which it might be too soft to handle. For Hawaiian-style kimchee mix with crushed pineapple, prepared hijiki seaweed and a little toasted sesame oil when serving.

Saturday, August 30, 2014

Craigslist and the Grilled Kim-cheese Sandwich Press

Grilled kim-cheese sandwich hot off my new-used Cuisinart Griddler, with  nd fried egg and cucumber salad

Behold the griddle beast!
I found a new-used Cuisinart Griddler on Craigslist for $30—used items on Craigslist often tell us a lot about how we live as a society. One man’s trash is another man’s treasure. Last year I found a hand blender and a waffle iron for $15 total. Two weeks ago I bought a Da Vinci bike rack for $18 from a very nice couple in Clinton Hill; their space problem became my space solution. Storage versus usefulness is a constant urban dilema. They are both social workers and avid bikers, they got rid of the couch and bought a bike floor rack.

The couple that I bought the sandwich press from is newly married; Both teachers, they moved into a one bedroom Midwood coop-op with a small galley kitchen. Like much of the luxury movement in New York, the Griddler usurped much of the kitchen real estate and displaced more useful items; He warned that when you open the lid the it takes up the entire counter. She’s an aspiring baker, often making cookies and cupcakes for her school so their galley kitchen is dedicated to the Kitchenaid mixer and cake carriers.

Brand new West Elm couch as seen on fifth Avenue and St. John Street—this reeks of divorce and bed bugs
FREE charcoal starter
New York is a city of constant change; items for sale or trade on Craigslist describe this era as down-sizing and going luxury. You can find a barely used West Elm couch and book shelf for $400 cash and carry—or if you’re lucky you might find one out on the street, but you have to wonder what’s wrong with it.

Brooklyn in particular has become a turn style of activity. Our fair borough wants to attract the droves of millionaires, the result is rent hikes and building sales that displace long-time residents and small businesses... and a lot of the political white washing that says it’s all for the greater good. Note that Brooklyn has an arena that used eminent domain to steal land and displace people and local businesses all based the now broken agreement that affordable housing will be built. And now half-built tower stands still where contract conflicts and construction overages meet; local pols are afraid to speak. Does Brooklyn really need luxury everything? One shouldn’t fix anything that aint broke. This year and last, I’ve noticed more “moving” sales on Craigslist: Book cases, dresser drawers, beds, couches, kitchen goods, books, children’s toys, etc. Undesirable neighborhoods are now the new luxury places to live—including East New York and Brownsville. Current rent is insane: 1-bedroom with no view, circa $2.5k monthly; commercial spaces go for as much as $14k monthly for 900 square feet. Now the borough Queens is headed for the same social change—the march of multi-millionaires continues east.

A bigger mark of change in Park Slope is what people leave out in their FREE boxes. Years ago I found a cast iron pan set and a Dutch oven, these days it’s mostly chipped Ikea plates, very old printers, children’s toys and BBQ equipment—this might describe an app developer with a five-year-old who concluded there’s no time for the grill and  70-hour work week... yadda yadda yadda. WIN-WIN for me! Now I can freely make a grilled kim-cheese sandwich without getting yelled at about fermented residue! I pray to the Craigslist gods as I set my sights on a pastry laminator.

Kimcheelicious Retail Packaging Re-boot

Q: How many art directors does it take to change a light bulb? 
A: I dunno, what do you think? 

This is my two-month Kimcheelicious retail packaging exploration... not much to be said here but I like where it’s been going. I think it visually engages its audience and conveys the uniqueness of my specialty food. As a graphic designer I always ask: “Is it done or over-done?”

For placement testing I’ve walked into grocery stores and put it in refrigerated isles to see if it belongs. I’m sure the security cam reveals a very odd movie of a man staring at three jar for 30 minutes scratching his beard. After a year of taking a packaged product around I’ve had mostly great feed back and very few I-don’t-get-it comments. This means it’s time to raise some start-up cash to get these to market.

Monday, August 11, 2014

Hey Brooklyn! Say Hello to Kimchee Pizza

When worlds collide—my local pizza guys let me put kimchee on my sausage slice before they popped it into the oven. They may never let me do this again. I’m not sure if Brooklyn is ready for this yet, but I am—I brought my own Napa cabbage kimchee with me. I have a great kimchee pizza recipe in my ePUB cookbook. The key is putting kimchee on the pizza towards the end of cooking time so that you get a balanced pungent-tart flavor that complements cheese, sauce and toppings—of course you need really good fermented kimchee to do this. Life’s a baechu, then you eat it.