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

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

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

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

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

              1. Fresh picked oranges off the tree.

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

                  8 Replies
                    1. re: YAYME

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

                      1. re: jpc8015

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

                          1. re: jpc8015

                            Go-chu-jang. The chew comes first.

                            1. re: Steve

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

                            2. re: jpc8015

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

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

                              1. re: c oliver

                                Outstanding. These will be made.

                          1. 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. 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. 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. 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. Kagiana / Strapatsada

                                     
                                    1. 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. re: ChervilGeorge

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