tag:blogger.com,1999:blog-10129853.post1718844922629963332..comments2023-10-23T13:01:12.765-05:00Comments on Four Obsessions: perpetually shifting between cooking, reading, knitting and writing: some pretties (and one not-so-pretty)Katehttp://www.blogger.com/profile/03113130840039776447noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-10129853.post-24679091279970611462009-09-23T10:19:38.474-05:002009-09-23T10:19:38.474-05:00Wow, that pork with the grilled fruit sounds amazi...Wow, that pork with the grilled fruit sounds amazing. Love all the colors going on- more colors on the plate usually means tastier food, in my book. And I'm seriously jealous of your homemade kraut, regardless of whether it's photogenic!noƫlle {simmer down!}https://www.blogger.com/profile/13204337203448193168noreply@blogger.comtag:blogger.com,1999:blog-10129853.post-12940433420102250642009-09-22T00:07:31.757-05:002009-09-22T00:07:31.757-05:00The bi bim bop looks great. (Did you use leftover...The bi bim bop looks great. (Did you use leftover brisket to make it? mmm)<br /><br />One of these decades I want to try to make gochujang sauce, it can't be that hard; the recipes I've seen that don't call for fermenting it yourself make it look like a mixture of powdered red pepper + some type of miso.Edward Vielmettihttps://www.blogger.com/profile/07421049499752624699noreply@blogger.comtag:blogger.com,1999:blog-10129853.post-14755268587337224472009-09-20T13:49:47.247-05:002009-09-20T13:49:47.247-05:00Kraut always looks pretty to meKraut always looks pretty to meCynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.com