So yeah, I ate Snert :)

I do like kimchi, but not the store-bought stuff. I haven't tried to make it myself yet. Should try it soon.

@Aeven, I did try yogurt and other types of dairy, but none were satisfactory.

I made something really amazing today for dinner. Wish I had taken some pics to show off. It was a kind of curry-like dish with chickpeas. Unintentionally vegan.

First I sauteed some chopped onion and a large quantity of minced garlic in some coconut oil.

Then I added spices: yellow curry powder, smoked paprika, a lot of freshly ground black pepper, a tiny dash of both cumin and cinnamon and a large spoon of freshly crushed coriander. Oh and some red pepper flakes to add a bit of heat to the mix.

I fried them until nice and fragrant, then I added coconut milk. Then I tossed in a good handful of pistachos and let it all come to a slow simmer.  Put on the lid and left it simmer for a few minutes. Then I transfered the lot to a blender and blended it to a smooth sauce and put it back in the pot. Seasoned to taste with salt and more black pepper. Yeah, I like pepper.

Next I added pre-cooked chick peas. I love chick peas and always cook them in large batches so I never run out. At this point I added a lot of very nice fresh spinach, which I had cut op on a rough bias. Then I let it simmer for a little while wile stirring occasionally.

Served over white rice with looooooads of chopped fresh cilantro and a good squeeze of lime. It was gorgeous.

@klep, one lubrificant-substitute I like to use is avocado paste. Don't think it would work for coleslaw though, too likely to soak up all taste from the mustard. Another solution could be making your own mayonnaise to taste, which basically just takes eggs and oil, vinegar. Also some ideas in tahini-based recipes like humus, or eggplant cream.

@Rot: I rarely use avocado as lubricant and I don't know why. Probably because they are so damn expensive here. I agree that it isn't the way to go for coleslaw. When I use mayo, which isn't very often, I always make my own. Usually with olive oil.

@Kaziem: People who don't like cilantro don't like life. Period. But, there is still hope for you. Celery leaves are a good substitute for cilantro. Though obviously much less satisfactory, still a good alternative.

Did an amazing tenderloin marinated in red wine with some shallot, thyme, garlic, a splash of red wine vinegar the day before yesterday. I cut up a 1kg piece in four and let it sit in the marinade for about 3 hours, then dried them off with kitchen towel and seasoned them generously with salt and freshly ground black pepper. Left it on a rack for about an hour for the salt to dissolve and work its way into the meat. Then seared them (in batches of 2) in extremely hot cast iron skillet in a bit of oil, added good unsalted butter, some more shallot, thyme and crushed cloves of garlic, basted them with the flavourful fat. Let them rest for 20 minutes in a 70C oven before serving.

Served with:
Bite size potatoes, first boiled in the skin in extremely salty water until all water evaporated which left the potatoes with a crunchy wrinkled skin coated in salt. Then tossed them with herb butter (butter, parsley, cilantro, rosemary, thyme, garlic and loads of lemon zest) and finished them off in 220C oven until deep brown. They ended up quite interesting. The skin was very crisp, full of herbilicous flavour and that lemon zest really added an interesting and worthwhile dimension to it. Once they hit the taste buds they were slightly too salt, but that was rectified (which isn't the word I'm looking for but my lack of English vocabulary doesn't allow me to give a more accurate description) by the, still very present, earthy potato flavour when they opened up.

Small carrots, first blanched in salty water and then roasted in oven with olive oil, rosemary, sea salt and freshly ground black pepper.

Haricots vert, first blanched in salty water and finished off in a pan with some butter, salt, freshly ground black pepper and a tiny dash of nutmeg.

A light purée of fennel and parsnip. I overcooked the fennel to get rid of it's overpowering flavour, because my house mates don't actually like it, but I wanted to serve it to them and have them enjoy it without really noticing that they were eating fennel. Then cooked the parsnip until it was good to purée, added the fennel, a bit of butter, some spoons of milk, salt, pepper and some chives and mixed it all up with an immersion blender.

Sauce made with the red wine marinade and fat from searing the meat, thickened up with some sugar and arrowroot.

Good stuff. It saddens me that I do not have photos to share.