We love kim chi fried rice 😁

I've had a Kim Chi quesadilla and it wasn't too bad. I can see it working.

That's why I like Wildbrine, which is kind of nouvelle hippy kimchi though it says "Korean style" on the label.. It smells like what it is, but doesn't have that funk No smell of brimstone and hobbit feet. https://www.wildbrine.com/product/kimchi

NiCO, same here. Elery loves the stuff and makes his own, but I've never managed to even taste it because I can't get past the smell. It definitely does NOT make me want to try it, LOL.

Annie

I like kim chi, but can no longer eat spicy food, not even radishes! So many of my favorite dishes involved picante.

I tried Kim chi once and thought it was the food of the devil. I assumed I must have had a really bad variety as so many people love it but perhaps the funk just isn't for me. So many nice things to eat.... Glad I'm not alone LOL. But, Plllog, I'm glad for you. It's great when you find something you really enjoy that's new.

My husband has taken to purchasing a big jar of kimchi at costco. he steps outside to grab a few bites but I can still come to smell that it has been opened. He has so much GI unhappiness due to alpha gal I hope that the kimchi helps but the smell….

I think it was in Crying in H-Mart that I learned some Koreans keep a separate kimchi fridge.

I was a guest for a marvelous homemade Chinese / Korean meal and very much enjoyed the hostess’ kimchi and understood the magic of it as counterpoint.

“…because I can't get past the smell.”

Same for me but I know plenty of people who like it. I can’t really think of any real novel combinations these days. LOL, I can remember a time long ago when mixing things like watermelon and feta would’ve sounded beyond weird.

Heavily buttered popcorn mixed with plain and peanut MM's. A group of friends and I would chomp on this for spooky movies many years ago. Tasted great then, sounds horrid now though.

Years ago I had a several hour layover in Seoul on the way back from Manila and needed some food. The airport didn't have a whole lot of options so I got Kimchi and some type of fish. I took one bite of the Kimchi and tossed it in the trash. At least the fish was edible.

Years later I gave some Daikon radishes from my garden to a Korean co-worker and weeks later she brought in some Kimchi to share at work. I tried a small bite and spit it out. Never again!

So, what y'all are saying about kimchi is how I feel about traditional sauerkraut. I can't get near the smell--I'm particularly put off by sulphur and can't get Brussels sprouts past my nose, and if I hold my nose, it gets to me from the inside and I have to spit it out. My father knew the Korean grannies with the separate kimchi fridges, which were partly about the smell but mostly to keep it going and ready to use daily with many stages of fermentation. American kimchi, like the Wildbrine and another one in the pickle part of the fridges at the stores, don't reek. It's most like Asian giardinaria than the real Korean granny kind. And I do like a red cabbage and ginger "sauerkraot" too.

Trying a single kind of anything doesn't tell the whole story.

Anyone else have any new facorite flavor combos?

We loooove kimchi! And Korean food :-)

At the risk of raising eyebrows, I like candy corn mixed with salted peanuts. Tastes like a Payday bar.😊

Well, that makes sense. Candy corn and candybar nougat both cornsyrup, sugar, honey, fat or wax, though Payday has a milk element and I think no honey or wax; But still close. That was a favorite of my father's.

I don't understand candy corn hate. It actually has flavor, which a lot of sugar candy does not. Though I like it better if it's a bit stale and firm. :) I was just thinkng of making some Annie's cuppa peanut butter cookie recipe pumpkin shaped boxes next moneh and contemplated putting candy corn inside. :) I probably won't just for the fiddly factor, but I could serve them sitting in a dish of candy corn for people to add themselves. :) I like that idea...

So, on the kimchi front, I emptid the jar into the bread dough just now. Mostly the lovely red brine, but with some scraps of vegetables. I added a jalapeño and a pear, and a bunch of spices. Should be good. :)

beets and strawberries doesnt sound like it should work but it does

All I can think of is peanut butter and maple syrup - not too out there, IMO. I whip those together until fudgy and eat with a spoon - same with tahini and honey, which I like with thin pretzel dippers.

This showed up in my feed today and I thought of this discussion - most of these combos are just a big nope for me, tho I could see ham and pickles...

https://www.delish.com/food/a73642855/weird-food-combinations-reddit/

11 Unhinged Food Combinations That People Say Are Surprisingly Good

A few sound so wrong. A few might be genius.

Fascinating! Thanks, Carol! One thing about the sweet syrups with pastes is the sugar cuts the stickiness (like jelly or jam does), which I think opens up one's tasting apparatus as well. Techinah with honey is an ancient combo. The maple peanut butter sounds like candy, but fine. Some of the combos in the link sounds like college students with stuffy noses! The ham one isn't weird, just a sandwich rolled up sans bread and cream cheese subbed for mayo. Aren't pickle chips normal on a ham sandwich?

The chocolate on pasta sounds like a scrounging choice approximating bread with chocolate spread (made for spreading on bread), which is popular in many places, and you either love or hate it. I'm not a fan, but I can see that some might like the fettuccini version. I can see the peanutbutter and veg sandwich tasting good, and like sugar, the acid in the tomato and onion would cut the sticky. My problem is the wetness with the PB. Ick. But the soup? Is it PB in the soup? If it's just a little PB, a spoonful to a bowl,, I think it might be good, thickening and nutty, but in the close to equal proportions shown? No. The peanut would overpower the soup. Peanut soup doesn't have that much peanut in it.

Bananas and ranch doesn't sound bad...if it's really good or really bad ranch. The latter is just fatty salt, and the former is herby wonder. Meh ranch sounds like how to ruin your banana. I think it's a combo of proximity, though. Not so much gotta get the ranch dressing to enjoy the banana as this banana is boring--pass the ranch.

The rest sound fine except possibly poor texture combos.

I really enjoyed reading that!

My mom used to love peanut butter, mayo and lettuce sandwiches. The ham one isn’t weird to me at all. Similar to my mom mixing cream cheese, chopped olives and red onion to spread on ham slices to roll up, or on ham sandwiches. The rest I’ll pass on.

'College students with stuffy noses' seems apropos - or maybe drunk 😄

& mac & cheese w/ applesauce just seems gross 😝

P. S. I just remembered I used to put chopped apple in tuna salad...

I use blueberries in shrimp or tuna salad. Apple doesn't seem so weird. ;) Interesting texture. Re the M&Cw/applesauce, I think my eyes refused to see it after the first read. I put lots pf stuff in M&C, but.... Perhaps sparingly as a condiment? Like the peanut butter in the soup? The apple flavor doesn't sound so bad as the applesauce texture...Or maybe drunk?

I can remember hard boiled eggs in tuna sandwiches. Wasn’t too bad. But I also remember how bad they smelled up the school room with no refrigeration, that and the smell of over ripe bananas. Boo.

I'm fond of a marmalade and marmite sandwich. Zing and salt.

Sh.... This is a secret. I like Ojai Cooks mayonnaise on dry pastrami. I know it's heretical, but it tastes good....

Flora are you sure you aren't ecpecting? hahaha

Nope. That was craving tomatoes in the dead of winter.

I suggest you try the M and m combo, Islay. A thin smear of marmite and butter and home made chunky bitter marmalade. Good bread too.

Years ago we attended a daytime wedding reception where only finger foods were served. One offering was those Chinese prawn toasts (Pieces of bread spread with a paste made of raw prawn meat and then deep fried) drizzled with maple syrup. Sounds weird but tasted delicious!

Similarly, I make a tart for lunch occasionally which is a sheet of puff pastry smeared with a little tomato paste, then topped with little blobs of soft goat's cheese and n'duja (a spicy meat paste). After baking you drizzle it with honey. The first time I made it, I served the honey separately in case DH didn't like it. I tried my first slice with the honey, remarked that it was surprisingly good, then DH tried it. Now I just drizzle the honey on before serving :-)

The last really weird one I recall was a salad we had on a boat in Ha Long Bay. It looked like fairly standard potato salad, but on tasting it, it turned out that about half of the white cubes were diced apple instead of potato. It was actually quite tasty, and I'd eat it again.

Nduja with honey is a fairly standard combo. In Majorca we were served the not dissimilar Sobrassada with honey too. It's a traditional pairing.

What does kimchi smell like?

It can, especially authentic homemade, absolutely reek of suphur and feet, but the kind I buy smells like spicy pickles.

It's like fresh sauerkraut, but much stronger and with lots of garlic - at least that's what the kind my son gets smells like - IOW stinky 😝

Hm... I think I once figured that "feet", to me, was ginger and garlic. I don't know if that's what's in the real deal kimchi, or if there's a whole nother feetness, but the garlic Carol mentioned makes sense. :(

I once barely tried one bite of a commercial jarred kimchi that my father loved. omg, it looked and smelled like the contents of an anaerobic compost pile. BF says it’s because that’s what it is. :)

Re combos, I discovered that I like potato chips dipped in PB and jelly! :)

ps: re the smell factor, my father thought that Limburger cheese was a treat. lol!

Today (Sat.): One of the beloveds brought boughten giant pupusas with the traditional fixings, but there was one leftover from even the leftovers. Bean filling. Pleasnat but not very tasty. Improved with jammy onions on top, with jarred Hatch not-spicy coarse salsa, and with arugula mayonnaise. It wsa the easiest and least fussy suggestion (sans the meatloaf it ws upposed to be paired with): Just a cup of mayo to 3-ish ounces of mayo, in the Vita-mix. The whole box of arugula and 3 cups of mayo made a big, slope-shouldered (mayo style) jar. Plus, just enough left over to be worth saving. 2-3 tbsp, I estimate. Of course, I wanted to get rid of the small jar, so decorated the pupusa well with it. It was weird if you think about it in Spanish, but it tasted mighty fine. And I used my banana to wipe up the end in the bottom of the jar. It's good on that, too.