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The best thing I put in my mouth lately... (Foodwise)

YAYME May 6, 2014 02:26 AM

Of all the tasty things I have eaten lately the best has to be Korean fried chicken. I used the saveur recipe. OMG, it was so good, I don't know how I did it. It was like voodoo. I usually can't make deep fried anything but something allowed me to crack the code.

What is the best thing you put in your mouth (foodwise)

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  1. linguafood RE: YAYME May 6, 2014 04:07 AM

    Today? A slice of toasted whole wheat bread with cream cheese, trout caviar & a squeeze of lemon.

    Let's call it breakfast in Berlin.

    1. m
      magiesmom RE: YAYME May 6, 2014 05:51 AM

      A perfect piece of honeydew melon.
      Food of the gods.

      1. c
        cgarner RE: YAYME May 6, 2014 09:21 AM

        Wegman's Organic Pomegranate Blueberry Vinaigrette on a salad with baby arugula some goat cheese and fresh berries
        YUM!

        1. h
          Harters RE: YAYME May 6, 2014 09:23 AM

          Slice of Bourne's Cheshire (best thing so far this month).

          1. g
            GH1618 RE: YAYME May 6, 2014 09:32 AM

            Fresh razor clams from the Oregon coast, lightly breaded and gently fried.

            1. fldhkybnva RE: YAYME May 6, 2014 09:47 AM

              Local 3 year aged cheddar

              1. t
                treb RE: YAYME May 6, 2014 12:04 PM

                Fresh picked oranges off the tree.

                1. j
                  jpc8015 RE: YAYME May 6, 2014 12:33 PM

                  I made the Saveur KFC a couple months back and it was legendary.

                  8 Replies
                  1. re: jpc8015
                    YAYME RE: jpc8015 May 6, 2014 02:23 PM

                    I know! It was a mouthgasm!

                    1. re: YAYME
                      j
                      jpc8015 RE: YAYME May 7, 2014 07:17 AM

                      Now I just need to figure out what to do with the rest of the gojuchan.

                      1. re: jpc8015
                        YAYME RE: jpc8015 May 7, 2014 07:22 AM

                        Hmmmmm There was a recipe I liked that featured it with bananas.

                        1. re: jpc8015
                          c oliver RE: jpc8015 May 7, 2014 07:31 AM

                          How about Momofuku bo ssam?

                          http://www.nytimes.com/2012/01/15/mag...

                          1. re: jpc8015
                            s
                            Steve RE: jpc8015 May 7, 2014 04:56 PM

                            Go-chu-jang. The chew comes first.

                            1. re: Steve
                              j
                              jpc8015 RE: Steve May 8, 2014 07:25 AM

                              Gojujang...gochuchang...gochujang...kojujang...jojujang...whatever.

                            2. re: jpc8015
                              c oliver RE: jpc8015 May 7, 2014 05:49 PM

                              In looking through my "untried recipes" folder I came across these meatballs.

                              http://food52.com/recipes/21537-spicy...

                              1. re: c oliver
                                j
                                jpc8015 RE: c oliver May 8, 2014 07:26 AM

                                Outstanding. These will be made.

                        2. 512window RE: YAYME May 6, 2014 01:42 PM

                          My first homegrown artichoke of the season.

                          1. EatFoodGetMoney RE: YAYME May 6, 2014 02:40 PM

                            The pork chop I ate for lunch.
                            Thick cut, bone in, 2 day equilibrium brined, pre seared, cooked to 57C sous vide, post seared in ghee and served with the mushroom marmalade from MC@H.
                            Had been sitting in the freezer for a month so all I had to do was retherm it and post sear it.

                            1. s
                              Steve RE: YAYME May 6, 2014 03:59 PM

                              There is a Korean chain near me called Bon Chon that makes the fried chicken so it looks wet, but is dry to the touch. Has the sauce embedded into it, as if some kind of lacquer was sprayed onto it. Not sure how they do it, but it is divine.

                              My thing today is a melon-flavored ice pop from the Melona brand purchased at a Korean supermarket. I don't know how they do it, either, but it should be in every supermarket.

                              1. Will Owen RE: YAYME May 6, 2014 04:34 PM

                                Fried ex-frozen hash-brown cake with a tender (Eric Ripert method) two-egg cheese omelet curled up on top. For my breakfasts lately I've been pursuing the theme of "XXX with eggs on top," on the theory that a lot of things can be made more delicious that way. Fried fish is the best so far.

                                1. a
                                  autumm RE: YAYME May 6, 2014 04:58 PM

                                  Sounds terrible, but a dark n stormy at 501 after a day of my 2 1/2 year old's screaming rage fest.

                                  Otherwise, a beer cooler sous vide pork loin roast after a swedish cure, seared in butter after reaching 140. Never had a lean pork cut so juicy.

                                  1. Gastronomos RE: YAYME May 7, 2014 07:27 AM

                                    Kagiana / Strapatsada

                                     
                                    1. k
                                      klyeoh RE: YAYME May 7, 2014 07:37 AM

                                      Just last Sunday: French toast with caramelised bananas & pecans, topped with whipped ricotta cheese and drizzled with maple syrup - from Korean bakery, Tour les Jours.

                                       
                                      1. c
                                        ChervilGeorge RE: YAYME May 7, 2014 07:11 PM

                                        Is this the recipe you've used for Korean fried chicken?

                                        http://www.saveur.com/article/Recipes...

                                        1 Reply
                                        1. re: ChervilGeorge
                                          j
                                          jpc8015 RE: ChervilGeorge May 8, 2014 07:26 AM

                                          That is the one I used. It is outstanding. I followed the recipe exactly as written.

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