Made a road trip to an Asian (apologize if this is not a correct term) grocery today, and scored lots of yummy things. One item is a HUGE jar of gochujang sauce. Since the jar says it's fermented, I was wondering if it can be used as a kimchi base? I make kimchi quite well if somewhat unorthodoxly and doesn't always get as funky as I'd like, so was just thinking this could be a basis for the initial seasoning? Also, any other uses/recipes would be welcome.Thanks!
So, I have this ongoing issue when I purchase anchovies packed in oil. When I remove them from the can and use them, I put them into a jar, refrigerate them, and they basically turn into mush.
Today I bought a jar of flat fillets, and I was wondering if they REALLY have to be refrigerated? The jar does not say "refrigerate after opening".
What say you: refrigerate or not?
The options are many and confusing. I thought I had one picked out, but it got some bad reviews. I think I want convection, don't care about non-stick or rotisserie. Large and capable enough for a chicken or pizza, around $100-125. Thanks!
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