ยืนยันบัญชีของคุณ_ประสบการณ์ของคนถูกแจ็คพอต_Heng555_ทัวร์ คา สิ โน ลาว_เทคนิคยิงปลา

The moment I read the associated article for this in the NYT, I felt that this was something RA and I would have a good time making. It just sounded like something right up our alley, and delish. Plus, it was something we could do in stages and not get too stressed out about it.

Friday

After RA came home from work and finished up some paperwork, we headed out to grab some dinner and pick up a few things at the nearby Korean market, Paldo Market. It’s always fun to explore a new grocery, and we walked up and down the aisles, scoping out new ingredients. Although Jac was falling asleep in car, he perked right up inside in his sling. He loves grocery stores!

We were looking for three ingredients in specific: ssamjang, kimchi, and kochujang. We found the sauce aisle, and started looking. That’s when we ran into a bit of a problem. There were about half a dozen types of ssamjang! And no kochujang, but we figured gochujang was probably the same thing–chili paste. Apparently, the recipe does not contemplate there being that much choice. We ran into the same problem in the deli section, picking up kimchi.

Before leaving, we also picked up some soy sauce and sriracha and a few drinks. Paldo Market has a small counter in the back that serves lunches. We might go back to pick up something when we are in the mood for something new.

It was late at that point, so we decided to come home and get the other ingredients later.

Saturday

We had a nice day on Saturday. Lunch with a friend of RA’s from high school and his family, which was very pleasant. Then we came back home and did some serious napping. Jac doesn’t have a very set nap schedule, but usually between 3 and 6 pm he goes out for a good chunk of time. Reed finally went out and picked up the rest of the ingredients this evening.

Before we went to bed, we mixed up the salt and sugar and patted it all over the roast. Then we put it in the fridge to hang out overnight.

Sunday

Jac and I went off to church this morning (where he was again declared to be a delightful baby by people who sat near us because the only noise he made was smacking his hands or paci before going to sleep) and when we returned we popped the roast in the oven.

It cooked along all afternoon, and around suppertime, we made up the sauces and rice. Then, it was time to add the last sugar crust and caramelize it. I should have taken pictures of one of our plates with all the yummy goodness ready to be wrapped up in lettuce leaves.

The roast was delicious, if a bit salty in some spots. Next time, I would rinse it before cooking, and might even do most of it in the crockpot with an oven finish. The sauces were very good, although the scallions one was more like a relish than a sauce. We have loads of roast left, even though we ate on it twice more after Sunday supper–but that is what the freezer is for.

All in all, it was a great dish and fun to try new flavors. Plus, we got to explore a new store in town and know where to try other new things. I’m glad we tried this, and I’ve already got an idea for my next TWO cooking adventures!

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This page contains a single entry by wildernesse published on January 25, 2012 9:46 AM.

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