A real UBDOTD -- Chainpuri and village model combo. Pix and good deal.

When I was going to nursing school many years ago, many of the female students subsided on a diet of Ramen noodles and popcorn. Didn't make much sense to me then or now. Nutritional value is zilch. I'm in the position of student poverty again but eating wisely. Steamed rice ($4.99 /20lb) and any cheap leafy dark green thing are the staples. All you need to do is add a inexpensive 'protien of the day' for variety (refried beans, lentils, dairy, peanut butter, tuna, grasshopper, etc...). Feel much better/stronger doing it this way :)
 
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Yeah and Bill if you go to an Asian market, if your town has one, you can get the Khokoho Rose Rice which is a mediumed grained rice that cooks up "sticky" and was caled "sticky rice" by a Korean friend of mine.:D
The nice thing about it, even if it costs a bit more, is that more of the nutrition is left in the rice by it not being reined quite as much.
That's what Barb and me buys and we get it in 20 or 25 Lb bags.
I can testify that it makes much, much better Rice Pudding than the nasty Minute Rice® and also makes much better beans and rice as well.:D
And it may not be a dark green veggie, but a little or lot of good Kimchi along with it makes a meal.

I tried to get the recipe for Kimchi from my friend Mu and he wouldn't give it to me saying that, "Americans don't like Kimchi because it has garic in it."
To make a long story short we found a recipe and made some.
I took MU in some for lunch one day and he said it was alright, but had too Much Garlic in it.
I told Mu that Barb and me weren't like most Americans and that we Love Garlic and Hot Peppers!!!!:D
 
Yvsa, please post your recipe for Cherokee kim chee - garlic is considered one of the four basic food groups in this household.:)
Berk
 
And let's not forget the starving resident's staple . . . PASTA!

Less than a buck for ~500 calories of solid complex carbs, no fat, no cholesterol. Throw on the dead animal part of your choice, have a little green stuff during the day, and you're golden.

And Kokuho Rose is excellent rice. Some grocery stores have it in bags, but you're far better off finding an Asian food market and buying by the pound.
 
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Okay guys, no promises because I just asked Barb if she knew where the recipe was and her reply was one of those panic stricken faces that already means no, not right off hand.
But Barb said she would look for it.
And if we can't find it we will try too put one together.
It wasn't too complicated, just a head of Napa Cabbage, some salt and sugar, lots o cayenne and garlic and put in a loosely capped jar to ferment.
If you have a local WalMart Super Center with the grocery dept they sell a pretty dayumed good kimchi by the pint!!!!
I bought some just too try it and was very favorably impressed, but it's a dayumed sight cheaper to make it.

And if you want a recipe for some larupin Green Chile or Chile Verde' you can check the archives, and maybe the Okie Veggie Soup is there too.
MauiRob and his fmily love both of them!!!! Hunh Rob?:D:D
 
I used to use to saute broccoli with garlic for just a few minutes, sprinkling some fish sauce (Thai) over the broccoli. While it was sauteing, I would soften some peanut butter in the microwave. I would mix the peanut butter with Thai Garlic Chili sauce and raw eggs, and perhaps a spoonful of sugar.

I would then mix the sauce mixture over the broccoli at about time to cut the heat. Yum! Of course, this is an extreme bastardization of dishes such as Pad Thai, but I found it cheap and good, and it has high nutritional value (protein, fat, Vitamins A &C, calcium).
 
I wanted to bring this one back to the top so I could praise the efforts of the "part time kami team." This is the best blade I have yet received from HI. Fit and finish are tops. This one is definitely a fighter...it is very fast, and somehow "meaner" than a similar sized Sirupati. The karda and chakma are man-sized (seemingly oversized for the blade) and are fit for real use. They are as well made as the big knife.
Uncle's picture with the newspaper background just doesn't do this work justice. I wish I could quit buying khuks long enough to save up for a decent digital camera so I could share better pics.
Uncle, I almost forgot to ask, what does "ek chirra" mean?

As you can see in the picture, the khuk has a narrow fuller (much like the classic so-called blood groove) along the front spine.
Never seen a khuk with a fuller like this before.

Out of a possible 10, I would rate this one an 11!

--Mike L.
 
Originally posted by Mike L.
Uncle, I almost forgot to ask, what does "ek chirra" mean?

As you can see in the picture, the khuk has a narrow fuller along the front spine. Never seen a khuk with a fuller like this before.

Out of a possible 10, I would rate this one an 11!
Click to expand...

Well, ten plus ek makes eleven, doesn't it?

A dui chirra is two fullers, a tin chirra is three fullers, so ek ought to be one fuller. ( And boy am I gonna look like an even bigger fool if my SWAG doesn't pan out! )
 
NDN,
Woe is me!I feel sooo left out ,I still eat,Steak,Ribs,Dolphin,greens.okra,grits,omlettes,Vir. ham Potatoee,rice. Guess I'm deprived! No Koz, "NOT DEPRAVED" ,DEPRIVED!
Guess I'll just have to make do! The K you like Ndn is just ok,not "that" great!hee!
jim(the starved)
 
Originally posted by jim_l_clifton
NDN,
Woe is me!I feel sooo left out ,I still eat,Steak,Ribs,Dolphin,greens.okra,grits,omlettes,Vir. ham Potatoee,rice. Guess I'm deprived! No Koz, "NOT DEPRAVED" ,DEPRIVED!
Guess I'll just have to make do! The K you like Ndn is just ok,not "that" great!hee!
jim(the starved)
Click to expand...


Tsimi I have no idea of what you mean.:D
I eat all of those things as well, only now instead of a Large Thick Porterhouse I now prefer a good Fillet at about 8 ounces and 2" thick grilled to perfection so that it can be cut with a fork, but you wouldn't know about such tastes would ya? Kinda like your "taste" in khukuris, if you weren't buying only H.I.Khukuri's I would have to just totally write you off.:D Haw Haw!!!!

And as far as the Khukuri, your so called "research" isn't really true "Research" until you have one of everything and that's impossible unless you think you can beat everyone to all the UBDOTD's.:D HAW HAW!!!!!!!:D
Poor, poor, pitiful Tsimi "Just" what are we to do with you?:p :rolleyes: :)
 
NDN,
I DON'T HAVE TASTE???Now you have crossed the line!! You wouldn, t know taste if it stared you in the face! As for K's there aren't any others except HI! As for getting one of each"THAT'S DOABLE"!TASTE @#$@% THIS COMING FROM A MAN WHO EATS fish sauce! You didn't even know what okra was until I taught you & as for cooking you can't even boil water, if it wasn't for that "Angel",Barb, you would still be eating peanut butter AND STARVE! No taste my @#$%^#$$*!Why do I bother
trying to educate this NDN in the finer things??BUT I'm NOT going to let this NDN get to me!
jim :rolleyes:
 
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Bro I think it finally dawned on me at just what you have been getting at all along.:D LMRRAO!!!!
Poor, pitiful Tsimi.:D
 
I'm a bit late to get in on the food portion of this gab fest. But for all you Kim Chee lovers in the spring, probably to late now, check atyour local Korean market for Springtime Kim Chee. It is excellent. I can't really describe how it tastes but it is good, well worth taking a little extra time to find.
:D :D :D
 
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