Presenting Vol. 1 of the Talossan Book of Cuisine!

[Breneir Tzaracomprada]

Subak Kimchi (수박 김치)
Ingredients

   
• Four cups of watermelon rind
• Half-cup of kosher salt
• Six tablespoons red pepper powder
• Three tablespoons toasted sesame seed oil
• Two tablespoons toasted sesame seeds
• Two large garlic scapes, thinly sliced, or two cloves of garlic, minced, as preferred or available

Directions

   
• What do you do when you finish with your watermelon?  You eat the rind!  Four cups of watermelon rind is typically something like the rind of between 1/4 and 1/5 of a medium watermelon.  To prepare, first trim off any red flesh that you still see, and then use a knife or vegetable peeler to remove the waxy green outside.  You should be left with curved strips of white rind.  Slice these into very thin strips with a sharp knife or a mandolin.
• Add your thin strips of rind to a large bowl, and then use your hand to stir them around while covering them in the salt.  You want each strip to get a liberal coating of salt.  If you need more salt, go nuts with it.  Don't worry -- most of that's going to be washed away!  Set this mixture aside.
• In another large bowl, mix together all of the other ingredients.  You want to end up with a thick paste.  Add more or less sesame oil, as necessary to achieve this.
• Once fifteen minutes have elapsed, begin squeezing out the watermelon rind.  It should already be sweating its juices, but you want to squeeze it tightly and wring out the rest of the liquid.  You can do this by the handful or use a cheesecloth, but don't use a mechanical press, since you want to keep the strips physically intact.  This process eliminates most of the salt, as it is carried away by the juice.  Try to wring out as much juice as you can, transferring the completed strips over to the bowl with your prepared sauce.  Discard the juice.
• Thoroughly mix, making sure to coat each strip in sauce.  If you have disposable gloves, you might want to wear them at this point.
• You're done!  While your subak kimchi is ready immediately, it will continue to ferment and become more delicious over the next few days.  Store in the fridge in a tightly sealed container.
• One common way to serve subak kimchi is putting a small pile on the side of a bowl of sticky rice, topped with a sunny-side egg.  If you're feeling masochistic, have a glass of soju (소주) with it!

Another excellent recipe! Thanks Baron

[Breneir Tzaracomprada]

I already sent you mom's spaghetti sauce, let me think and perhaps I can come up with another good one

Thanks Tric'hard. I still need to fix your earlier recipe for the Dreamy Chicken!

[Breneir Tzaracomprada]

Just a heads up we are still accepting recipes for Volume 2 of the Book of Cuisine.

Recent focus has been on Fora Talossa but we are hopeful to get the next volume published in the fourth quarter of this year.

[Breneir Tzaracomprada]

Just a heads up we are still accepting recipes for Volume 2 of the Book of Cuisine.

Recent focus has been on Fora Talossa but we are hopeful to get the next volume published in the fourth quarter of this year.

I know, I know...another drum being banged on by Breneir :)
For Talossan foodies, please consider submitting a recipe to Volume 2 of the Talossan Book of Cuisine.

[Breneir Tzaracomprada]

I want to publicly thank @Iason Taiwos for his recent recipe submission for Volume 2.
With his submission we are now up to a half-dozen recipes.
Hoping to get at least a few more before preparing publication with some of my own recipes.

[Breneir Tzaracomprada]

I want to publicly thank @Iason Taiwos for his recent recipe submission for Volume 2.
With his submission we are now up to a half-dozen recipes.
Hoping to get at least a few more before preparing publication with some of my own recipes.

Incredibly, I find myself once again deeply grateful for the incredible @Iason Taiwos who just graced us with another delicious recipe! Thank you!
I think you are going to love some "Patriot Chicken"!