Corn Holding, A to Z.

I came up with, what I think, is a good idea yesterday. I maybe behind the fair, but anyway – when I cook corn I first cut off the stalk close to the cob then I microwave it for about 3 minutes with the husk still on. When it comes out the silks come off easily as do the leaves, however, having pulled the leaves back I realised they were cool to handle so I left them as the main way of grasping the corn to eat. Most of the corn holders I have ever had either don’t work very well or fall to pieces easily. I found this worked very well, one barely needs to hold the other end having a firm grasp on the leaves.

The mystery I mentioned yesterday, has still not been solved and looks like it never will be. No bowl of slaw anywhere. It has to have been thrown out but I cannot imagine either of us doing so for any reason.
Just lying down to go to sleep the other night and I started thinking about the A to Z Challenge for 2015, not sure why. I got an idea so had to turn on the light and write it down or I would have forgotten by the morning. So, I’ve even made a start on it, can’t believe it.

I love Kimchi and used to enjoy it a lot when I lived in North Carolina, there were many sources of Korean food in the area. I have written about the Asian shop I found here, but I am sure their Kimchi isn't as hot and spicy as the ones we used to buy. However, when I saw this recipe I thought it would be interesting to try. These are not pancakes like usually served in this part of the world.

Kimchi Pancakes

Contributed by Joshua Walker

• SERVINGS: 4

There are countless varieties of the chewy Korean pancakes called jun that can be served as an appetizer or side dish. For this version, chef Joshua Walker flavours the batter with both kimchi liquid and a little pungent black bean sauce.

Soy-Sesame Dipping Sauce

1. 2 teaspoons sugar
2. 1/4 cup soy sauce
3. 2 tablespoons black vinegar
4. 2 teaspoons jarred kimchi liquid
5. 1 teaspoon roasted sesame seeds

Pancakes

1. 3 tablespoons jarred kimchi liquid
2. 1 teaspoon black bean sauce
3. 1 1/2 teaspoons kosher salt
4. 2 tablespoons plus 1 teaspoon canola oil
5. 3/4 cup all-purpose flour
6. 1/2 cup chopped drained kimchi
7. 4 scallions, cut into 1-inch lengths (1/2 cup)

1. MAKE THE DIPPING SAUCE In a bowl, whisk 1 tablespoon of warm water with the sugar until dissolved; whisk in the remaining ingredients.
2. MAKE THE PANCAKES In a large bowl, whisk 1/2 cup plus 1 tablespoon of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil. Add the flour and stir just until a batter forms. Fold in the kimchi and scallions.
3. In a nonstick skillet, heat the remaining 2 tablespoons of canola oil. Scrape the batter into the skillet and gently spread it into a round. Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes. Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer. Transfer the pancake to a paper towel–lined plate to drain; serve with the soy-sesame dipping sauce.

Have a great day