Korean Job Discussion Forums

Ya-ta Boy · Joined: 16 Jan 2003 Location: Established in 1994

No, I'm not talkin' 'bout that phony Truman Capote character in Mockingbird. I'm talkin' 'bout dill, the herb.

Dill, dill...
My little dill, dill.
The sun shines east-- the sun shines west--
I know where-- the sun shines best!
It's on my dill I'm talkin' about, nobody else's!
(SUNG) My little dill, dill,
My heartstrings are tangled around dill.
(SPOKEN) Dill-- dill, I'm comin'--
I'm so sorry that I made you wait!
Dill-- dill, I'm comin'!
Oh God, I hope I'm not late!

Look at me, Dill! Don't you know me?

I'm your little baby!
(SUNG) I'd walk a million miles
For one of your smiles,
My dill, dill!

I'm not talkin' 'bout pickles. I'm talkin' 'bout the kind of dill you sprinkle on roast potatoes, bell peppers, garlic, onions...with a little Parmesan and a LOT of dill. The kind of dill you mix with yogurt and garlic to make a sauce for your chicken souvlaki? Or the kind you put in your yogurt mushroom soup.

I love dill. Very Happy

faster · Joined: 03 Sep 2006

So good on grilled salmon...(I miss the Pacific Northwest sometimes...)

oneofthesarahs · Joined: 05 Nov 2006 Location: Sacheon City

I like the smell of fresh dill. My parents grow it in the garden and my dad likes to make homemade pickles. My brother and I raised rabbits as kids and rabbits LOVE eating dill. For me dill = happy memories.

RedRob · Joined: 07 Jul 2003 Location: Narnia

A long time ago I went to a Russian joint in Songtan and had a dill & dumpling soup. Yum!

(Yes, it was that kind of place, but it was mid-afternoon, so all the girls were "off-duty" and relaxing with drinks and chow before work, so no, I didn't Cool

Khunopie · Posted: Thu Oct 04, 2007 8:06 am Post subject:

dill rules. so rare and GAWD DAMNED expensive here! dill rules. But there is no god, so don't damn dill. Wink

arjuna · Joined: 31 Mar 2007

ernie · Joined: 05 Aug 2006 Location: asdfghjk

lake erie perch and dill is heaven on earth

canuckistan · Posted: Thu Oct 04, 2007 3:25 pm Post subject:

Great with salads, fish, and it looks good in my garden. Re-seeds itself every year.
What's not to like? Smile

oldfatfarang · Joined: 19 May 2005 Location: On the road to somewhere.

Way to go to make me homesick. I used to catch and cold smoke 20 salmon a year - to be eaten over those long cold, winter days. Steamed, baked, poached, fried, hot smoked, preserved, grav loxed and raw - dill always made my salmon taste better. Damm, now I'm hungry - and homesick.

RedRob · Joined: 07 Jul 2003 Location: Narnia

Old fattie , could you tell me /us a bit more about grav lax, salmon? I've had it, like it. But what is it?

I smoke my own fish (esp. oily fish) and mussels too.

oldfatfarang · Joined: 19 May 2005 Location: On the road to somewhere.

How could I not help a guy with an Easy Rider avatar. I grew up riding an Easy Rider style chopper and my last bike (but it won't really be my last one) was a beautiful 94 softail custom chop.

I caught an Atlantic salmon in Finland. My Lap guided grav laxed the salmon as per the recipie below. Basically, it's CURED (not cooked) salmon - served cold - in thin slices - and to die for. This is as near the recipie as I can remember - but you can google an exact one at: http://www.hub-uk.com/tallyrecip01/recipe0042.htm

(1) Fresh salmon (pink flesh - silver sided)
(2) Fillet sides off vertibrae - keeping skin on (but scales off?)
(3) Cut into slabs to fit in an 1 litre square, plastic ice-cream container.
(4) Rock salt, sugar and herb (dill) the pink flesh on 2 slabs of salmon
(5) Place the salted/sugared (pink flesh) sides facing each other (in the container). Silver sides to bottom and lid of containter.
(6) Seal the container with plastic lid
(7) Place in refrigerator for 2-3 days
( Cool

Everyday, pour out liquid accumulating in the container.

I'm pretty sure we were eating after 2 days.

I used to preserve a lot of salmon (boiling salmon in a sealed glass container) - but that's messy, time consuming - and fraught with problems. So eventually, I got my salmon cold smoked, portioned and vaccum packed.

Trout is best hot smoked over native sawdust with lemon powder, rock salt, and brown sugar. Served with dill / lemon juice.
Now I'm REALLY hungry.

Rapacious Mr. Batstove · Joined: 26 Jan 2007 Location: Central Areola

Dome Vans · Guest

oldfatfarang · Joined: 19 May 2005 Location: On the road to somewhere.

Thanks Dom Vans. I can understand a chef not wanting to eat meat - I've fished for trout all my life and sometimes couldn't stand the smell of them - let alone eat them (quick photo and release).

BUT SALMON! Oh, how could you not eat salmon? It's surely the food of the Gods. Heck, I even converted my European lady (then vegetarian) to eating salmon.

Dome Vans · Guest

The best use I came across with dill was in a potato salad.

Par boil 1/2 kgs of new/small potatoes (not floury ones) so they're just about cooked, just about falling off the knife. Cool them down by pouring on cold water, not tll they're cold but still a little luke warm. Slice the potatoes in half and put in a bowl..

Chop up a handful of sliced gherkins and capers and chuck in with the potatoes. Finely chop a couple of leeks (white part only) and throw them in. Take a good handful of dill and flat leaf parsley and chop roughly, chuck in the bowl. Then make a 3dls of 60/40 olive oil/balsamic dressing mix and pour over the potatoes. Season. Using your hands carefully mix it all together, not too hard because you might break the potatoes. Then serve immediately or if no time mix and then leave at room temperature.

It's good to keep the potatoes warm because they absorb flavours better and quicker. Very popular and goes with fish, meat, barbeques, veges, multi purpose.