I let my homemade kim che set at room temp for 3 days (the lid starts leaking) and then in the fridge for 3 weeks, prior to sampling.
Rob, you can invite me for dinner any time. +1 has a knack for making chinese food too. She is really good southern foods cook too, but these Yankees up here just can't appreciate the art.

 

foodsaver FTW



cook lots - vacuum seal the left overs and toss in the freezer

left overs - good for YEARS

 

should have some leftovers tomorrow


think this is a 3lb bone in prime rib - sliced some holes and stuffed garlic i it then coated with liberal amounts of kosher salt, cracked pepper and rosemary and then brushed on some olive oil



a few veggies - gonna do mashed with sour cream & butter



got some rolls



and had to start the home fires burning - it's cold here today

 

figure roasted string beans with garlic would be good

 

That looks like a printer that makes pictures of leftovers.

 

Do you put them in the wood stove?

 

that would be awesome

one of the best kitchen tools i have though

 

you know.. that's really not a bad idea!!!

edit you said in - heck i could put them on it though - bet the house would smell great while they cooked

 

I wasn't joking. Why not?

 

might be way too hot in the stove - the top is reading 500 so inside would be maybe 750 to 1000 degrees