Ask me anything.Jan 25, 2021 at 12:55 AM
I guess we're doing this again. Sure, why not.
I made Kimchi. [Jdbye's Adventures in Kimchi: Part 1]Jan 27, 2020
I've been meaning to make Kimchi for a while, and last month I decided to try it out.
I used the following recipe from a genuine South Korean:
I used 2 whole napa cabbages, about 1.54 kg or 3.4 lbs, you can use however much you can fit in the bowl or container you are using.
About a third of the original recipe size, adjusted the other ingredients to match.
For draining cabbage:
80ml salt or 93g (about 1/3 cup)
For rice porridge:
240ml water (about one cup)
40ml sweet rice flour, also called glutinous rice flour or sometimes powder (about 1/6 cup)
20ml sugar (1 tbsp + 1 tsp)
For spice mixture:
80ml garlic cloves, whole (a little over one whole garlic in my case), however I will use less the next time as it tends to leave a lingering pickled garlic taste in my mouth for a while afterwards, which isn't pleasant.
About 1 inch of ginger (I used more than the original recipe, as I love ginger)
One small onion chopped into big chunks. Or half a large.
80ml of fish sauce (about 1/3 cup)
180ml of Korean chili flakes (about 3/4 cup, the original recipe said 2 cups for spicy, 2.5 cups for very spicy, so I went halfway inbetween with 2.25 cups and adjusted for the smaller batch)
NO raw squid (no thank you)
Extra vegetables for flavor:
One large leek halved and roughly chopped (I used more than the original recipe, as I didn't want half a leek left in my fridge, and I like leek)
3 scallions roughly chopped
one medium carrot cut into matchsticks
one large daikon raddish cut into matchsticks (try to find a smaller one, this was just the smallest they had)
Let's start off by washing the cabbage, salting it and letting the moisture drain out.
Now it will sit for 2 hours under pressure to force more of the moisture to escape. The recipe did not say to do this but other recipes did, so I did it anyway.
While that's going, let's make the rice porridge.
Adding rice flour, and water to a pot.
After simmering for several minutes while stirring, adding the sugar.
After stirring for several more minutes I set it to cool. The rice porridge is completely optional, and only makes fermentation happen sooner and possibly affecting the flavor slightly.
Next, the spice mixture.
Adding all spice mixture ingredients except for the chili flakes into a food processor.
That's a lot of fish sauce.
After blending for about a minute, I mixed together the spice mixture, rice porridge and chili flakes in a second bowl.
Here is our finished Kimchi spice mixture.
Time to chop all of the vegetables.
Let's mix them together with the spice mixture.
Now we wait.
Once cabbage had sat for 2 hours, I filled the bowl with water, rinsed and drained the cabbage 3 times, to get rid of most of the salt.
Draining thecabbage for 20 minutes.
After rinsing and drying the large bowl I moved the cabbage back, added the spice/vegetable mixture, and mixed everything well using my hands.
Instead of gloves like in the video, I just used transparent bread bags.
And finally, the finishing touches. Transfer into a suitable container if necessary. The bowl I am using has an airtight lid, so I didn't have to.
I pressed down firmly to get rid of air pockets and coat the cabbage as much as possible in the mixture.
Putting the lid on.
I let it sit at room temperature for 3 days before refrigerating. However depending on the recipe you're reading it will say anywhere from 1-5 days. It depends on how long you intend to keep it before finishing it all (as it will continue fermenting slowly in the fridge), and how sour you want it.
During this time, it's important to open the lid daily to let pressure out, have a taste to see how things are progressing, and press down to get rid of air bubbles that have formed from fermentation. A chopstick can assist in getting rid of air pockets.
After 3 days I felt like it was decently sour, so it was time to transfer it to another container which will actually fit in my fridge.
I let it cool in the refrigerator before consuming any of it, as I feel like fresh Kimchi needs to be chilled.
The amounts I provided make about 2.5 kg of Kimchi, you will need a very large bowl for the first steps involving the cabbage, and a large container with a lid for fermentation and storage.
A container that's about 3L is adequate for storage, but you may have some problems with overflowing during the fermentation process, which wastes a lot of good kimchi juice you can use in recipes. That's why I did the room temperature fermentation in a larger container, so I wouldn't lose any of those precious juices (as this was my second attempt, and the first attempt I lost a lot of the juices), and transferred some to a smaller container after the 3 days, instead of putting everything in one container.
Took me about 2.5 hours to make, with some waiting for the cabbage to drain.
That does not include the picture taking, which took about 30 min extra.
It's now about a month later, and I've consumed almost all of it. The very first batch (same size) I made as a test before taking these pictures on the second batch is long since gone too.
Most of it went into Samyang Spicy Chicken noodles (Stew type), it makes an excellent lunch, so tasty, but very hot, as it feels like the spicy Kimchi makes the Samyang noodles even spicier. I also tried a quick stir fry with Kimchi a couple weeks ago, but did not take any pictures. I tried Kimchi as a side with a couple other dishes as well.
Conclusion: Delicious, and just like how I remember it from Korean restaurants when I go to Singapore.
Need to make more soon, now that I'm almost out. I picked up a Daikon radish the other day, so a quick trip to the nearby grocery store to get the other vegetables, and I'm ready for round 3.
Stay tuned for Part 2, coming to a blog near you in the coming days!
Redid my cable management/routingJan 24, 2020
I decided to redo the power cable routing since I had some ideas on how to route it better.
Sadly, routing the power cables along the front in the HDD compartment did not work out as the wires were blocking the power button assembly on the outer shell and there was just not room to route the cables there.
It took about 1.5 hours before ending up with a final routing, which I feel is the best possible routing for my particular setup. It's rather tedious, especially when I have to get cables through narrow gaps, or something doesn't work out and I have to redo the wiring, but I think it's a lot of fun. It just feels so good when it's all back together and I know I did a good job.
Here are some comparisons for your enjoyment. The size of the bundle of wires underneath the PSU is now small enough that the side panel closes easily without bulging out the window, and the clutter next to the GPU is reduced to about half.
I think this is as good as it can get until I get some CableMod cables.
What do you guys think?
GPU upgrade time.Jan 22, 2020
Received an RTX 2080 Super today, let's upgrade that old GTX 970.
Specifically, the EVGA RTX 2080 Super XC Gaming, the only non-reference RTX 2080 Super I found that was dual slot and would actually fit.
Also got myself a nice wireless mouse, I'm going to need it since I'm playing on the TV and the only wireless mouse I have is an old Logitech laptop mouse not designed for gaming.
Fits perfectly with just enough room for the cabling on the right side.
And with the case back on. Man, it sure would be nice if there wasn't so much cable.
It looks like the intake fan is lit up, but that's actually my motherboard shining on it. Haven't received the addressable RGB LED strip yet.
And finally some benchmarks comparing my old GTX 970 to the new RTX 2080 Super. The difference is night and day.
It actually maxed out the VR score... Guess I should get a nice VR headset. Not quite ready for future VR though.
It's not the most powerful RTX 2080 Super model given the smaller heatsink compared to all of the others, but there's still some headroom for overclocking. Pretty happy with the performance so far in the little testing I have done in games. I was considering returning it for a RTX 2070 Super which is supposed to have better bang for the buck, but I think I might need all of this performance, even if it's only 12% more FPS than the RTX 2070 Super and costs 33% more. Still a much better value than the 2080 Ti.
I'm also considering getting some CableMod cables. They're not exactly cheap, but even when I did my best job to bunch up the wires so they wouldn't get in the way, they're still making the window bulge out a little on the motherboard side. There's just too much cable and nowhere good to put it.
I did get a 20% off code with either the mobo or the PSU, so why not make use of it.
New PC build logJan 19, 2020
Finally decided to put my A4-SFX v2 Small Form Factor case to use with a build.
- CPU: AMD Ryzen 7 3700X (3.6Ghz base, 4.4Ghz boost
- Cooler: Cryorig C7 RGB (the only 92mm RGB cooler on the market, correct me if I'm wrong)
- Thermal paste: Arctic MX-4
- GPU: Zotac GeForce GTX 970 (reused from old build)
- RAM: 2x16GB G.Skill Trident Z RGB 3200mhz CL16
- PSU: Corsair SF600 (80+ Platinum edition)
- Motherboard: ASUS ROG Strix X570-I Gaming
- Storage: 512 GB Samsung 970 Evo Plus NVMe, 2 TB Intel 660p NVMe, 2 TB Seagate FireCuda 2.5" SATA SSHD
- Case fan: Cheap "RGB" fan from AliExpress. https://www.aliexpress.com/item/ALS...r-computer-processor-cooling/32922100989.html
- Full parts list here: https://no.pcpartpicker.com/user/Jdbye/saved/sVYJf7
Here's what we're working with.
This thing is way smaller than it looks. They really pack these boards with heatsinks.
Once the cooler and RAM are in place you can barely see the PCB.
The cooler back plate would not fit due to a metal plate that was in the way, but Cryorig helpfully supplied plastic washers to use in place of a backplate if the backplate did not fit. With such a small and light cooler, I suppose there is no real need for a backplate.
Testing it out to make sure it works before putting it in the case. Looking good.
Got everything in place, just missing the GPU.
Did my best with cable management, bunching up the wires as tightly as possible so they don't block the case fan. I did most of this before actually putting the PSU in the case. Not shown: I ended up zip-tieing the EPS power cable along the bottom to the case, so it's out of the way a bit more.
I have not seen the PSU fan run once yet... That 80+ Platinum rating is doing its job.
Got the GPU in place. It looks so tiny in the case. It's getting an upgrade soon though so that I can take advantage of my 4K HDR TV.
FIrst power on after full assembly...
And looking good too.
Windows wants to activate. Let's grant its wish.
Let's test how fast these drives really are...
Man, that 970 Evo Plus is amazingly fast. I've never had boot times this quick. The Intel 660p disappoints a little in the benchmark and I could not get consistent results. However, it does very well at its intended purpose, which is running my games. And the Seagate SSHD actually performs better than expected, I would not expect the SSD cache to work effectively in a benchmark. The SSD cache is not an important feature as the drive will be used for bulk storage of files (downloads, videos, that sort of thing), it just happens to be pretty cheap and as there don't seem to be any 2.5" 2TB 7200rpm HDDs available, this is the next best thing.
Cinebench score and Speccy for good measure:
I will say, it was tricky building in such a small case, but also a lot of fun. I feel like the challenge in squeezing everything in, and cable managing as best as possible in the limited space made it more fun.
It certainly does not perform as well as it would in a larger case. It should be able to achieve Cinebench R20 scores of around 4700. The Ryzen 7 3700x runs pretty hot in the A4-SFX with that cooler. It boosts to 4.1 Ghz-ish and quickly hits the thermal limit before slowly dropping the clock speed back down. Sustained around 3.9Ghz in AIDA64 stress CPU, only around 3.7 Ghz in Cinebench R20. Stress CPU+FPU+Cache sees it throttling to below stock clocks at 3.55-ish Ghz and may have gone lower had I ran it for longer. However that is not a realistic scenario for actual usage.
I had hoped for better cooling performance considering the 65W TDP, but it's adequate for this time of year. In the summer, thermal throttling may become a real issue. Gaming is never going to stress every single core to 100% though, so it may not actually affect gaming performance.
I have set a custom fan curve in the ASUS AI Suite application to reach 80% fan speed at 75C, and 100% fan speed at 80C. This keeps the fan from rapidly ramping up to max speed as soon as there is even a slight load, as it is quite noisy. But when idle, it's near silent and when plugged into the TV, with me on the couch, I can't hear it over the ambient noise until something starts doing its tasks in the background.
In game in ARK, the CPU hovers around 3.95-4 Ghz, CPU temp at 72-74 C. Which is definitely within acceptable levels, as ARK is a heavy game. As said though, in the summer it might be an issue. If it comes to it, I can take the side panel off in the summer to let it breathe freely.
I tested a little bit before putting the outer case on and the temps were much better.
I think I may take the cooler off to reapply the thermal paste, as it was tricky getting it on straight and I have a feeling the thermal paste might not have made good coverage. But that can wait until I get the LED strip for the case fan.
Pizza TimeMar 27, 2019
I bought a baking stone a few months ago to make some pizza with, but hadn't tried it out yet. I felt like making some pizza today so I finally gave it a try. And the results were pretty good, even though I couldn't get it off the parchment paper. You are supposed to cook directly on the baking stone so that the stone can absorb excess moisture.
Skip to the bottom for pics.
I read a tip online that you could bake it for a few minutes and then ease it off the paper as the paper makes it much easier to get onto the stone. I think my pizza just had too many toppings as it looked like it was going to tear in half when I tried. So I left it like that. In fact you can even see where it started to tear in the first and second picture.
But it still turned out crispy, likely thanks to me putting corn starch on the parchment paper, as well as the stone of course helping to cook the underside of the pizza.
I cooked it for 15 min at 275 C, which is about the highest my oven can go (I can set it to 300 C but it never actually reaches 300 so it doesn't seem safe to have it running on full blast like that), probably could have cooked it for 2-3 min less as the crust turned out browned and very crispy. 15 min is longer than the suggestions I found online, but as the pizza had a lot of toppings on it, it had more moisture and so I figured a longer cooking time would be necessary as that's usually the case when I don't use a stone.
But don't be fooled, it may look overcooked but it's still soft on the inside, with a thin but very crispy layer and keeps its shape well when you lift it.
I stuffed the crust with cheese. I often tend to throw away the crust as it tends to be just a dry, flavorless bread stick and the extra carbs don't seem worth it. The crust ended up just a thin layer, mostly hollow with the cheese adhering to the inside which added some much needed moisture and flavor and is a nice change from the thick, dense crusts I'm used to. It was a bit of a pain closing up the fold without it tearing (as I wanted a thin crust) but well worth it.
Definitely the best pizza I've personally made, even if maybe not the best I've ever had. My pizzas tend to be soggy because I put so much stuff on, so actually having it come out crispy enough to hold its shape is new to me. Will definitely be using the baking stone for all future homemade pizzas, even if it was a bit of a pain to get in and out of the oven. Next time I'll try 2-3 minutes less, same temperature, and it should turn out perfect. I'll try to think of (or Google for) a way to get the pizza onto the stone without cheating and using parchment paper as that should result in a better crust. But I think it might be difficult with so many toppings on
Ingredients used (in order):
- 2-ingredient pizza dough with pizza flour and greek yoghurt, a recommendation from a friend, definitely recommend trying this: https://www.allrecipes.com/recipe/244447/two-ingredient-pizza-dough/
- A small amount of cheese stuffed inside the crust.
- Caramellized onions that I mixed in with the tomato sauce.
- Cheese (of course), just plain yellow cheese.
- Some more onions, these were put on the pizza raw.
- Bacon. Lots of bacon.
- Some pepper marinated steak that was a leftover from trimming and cutting some steaks earlier, which are now in my freezer.
- Portobello mushrooms.
- Mini meatballs.
- Small, sweet tomatoes.
- And finally, topped with dried provencal herbs after baking.
It looks a lot more orange/yellow than it really is, blame my kitchen light, the tomatoes are actually pretty red in color. I also need to get better at taking good food pictures, but hey, I tried.
My first Sous Vide experience [NSFL]Feb 21, 2019
Inspired by Sous Vide Everything on YouTube, I bought myself a Sous Vide water bath and a vacuum sealer to go with it:
I couldn't wait until tomorrow to try it, so I had to cook up a steak to try it.
Bagged and ready to cook (roughly 300g each), I seasoned them with salt, pepper and garlic powder:
Not pictured: the third steak, which was already in the water bath.
Cooked for 2 hours at 54C for a medium rare steak.
Before and after pan searing. Makes a huge difference in appearance. To me the first picture barely looks like meat.
Besides some gristle in the center that didn't fully soften up (would have picked a pack without it, but they only had 3 left and I bought them all. Gristle on the edges should be cut off - but that's not so easy when it's in the middle) this was probably the most tender and juicy steak I've ever had and the flavor from the spices infused throughout the meat. I have two more steaks marinating in the spices, one will be eaten for dinner tomorrow and the other I might freeze for later consumption. Then I'll try some chicken or pulled pork next, but the pulled pork takes 60(!!) hours to cook according to Sous Vide Everything, another recipe said 24 hours and that was for a 2-3 kg piece. I'll probably end up somewhere between those two times. It'll be great either way, the texture, juiciness and flavor only changes a bit by increasing the cook time, which some people prefer - but it'll never get overcooked with sous vide. Just have to experiment with how long to cook it for my own taste.
I don't blog much (or at all, really) but if people like this kind of thing I might post more of my food escapades in the future
Edit: I cooked up the last steak, this time I changed up the sides. Used potato/lentil patties instead of potato gratin and asparagus instead of broccoli, added some blue cheese, and it turned out even better than last time. I realize I didn't take a pic of the sides last time. Asparagus cooked sous vide is great, never had asparagus this perfectly tender before.
Feel free to ask me (Jdbye) thingsFeb 15, 2019
Ask me about food, life, death, your future, next week's lottery numbers, anything you want.