Rod and Karen are back to give you some more Lip Smacking Goodness. In Spicy News they discuss a new food recall, Taco Bell Is Under Investigation amid Cyclosporiasis Outbreaks, Some Locations Pull Ingredients as Precaution, South London woman rushed to hospital after spicy Wing Stop chicken wing binge, Pizza Hut Lost in the U.S. Now It’s Selling for $2.7 Billion, Jersey Mike’s dethrones Chick-fil-A, DoorDash Driver Banned After Alleged AI Fake Delivery Photo, DaBaby’s Charlotte brunch restaurant is opening soon, Inside LA’s first bikini coffee shop — as baristas reveal how many ‘weirdos’ show up and Bo-Linda. Then in “Meals of the Week” they discuss Frieda’s Mexican Cantina and Crazy Burger and Cafe. In “Cook Dat Nigga” Rod talks about a Korean beef bowls and Krapow. Finally, we finish off the podcast meal with your feedsmack. Bon Appetit!
Lip Smacking Good: (Protected Content)
I had to re-listen, are you cooking with an induction stove? I am thoroughly impressed that you can get any Wok Hay (breath of the wok) from an induction stove! I still look down on you for not having a real stove, but that’s impressive!
Also, I recommend day-old rice for Krapow (or other forms of fried rice) as it results in a better texture and flavor absorption.
Gochujang is amazing! You can use it as a simple flavorful hot sauce (they hand out tiny tubes of it on Korean Air flights!
My favorite recipes with it are:
Poke sauce (poke actually means roughly chopped, in reference to the roughly chopped sashimi and / or avocados)
Mix soy sauce, gochujang, ssamjang, soy sauce, white sesame oil until emulsified, add hand crushed sesame seeds and sliced spring onion greens.
Pour this on top of a rice bowl with diced sashimi or avocados and it is like you are sitting on the beach in Hawai’i!
Mapo Tofu can also be made, but there are actually recipes out there that you can look up. Enjoy that magical sauce!