ellencho

Ggennip looks very different from mint leaves. The mint leaves are smaller and ovoid in shape, and the ggennip leaves are more spade shaped and can be roughly the size of a small woman's hand. Apparently, both perilla and sesame are in the same family, lamiaceae (the mint family incidentally) so I can understand how maybe they might be confused for one another.

Soup, I did a bit of research for you and I pulled up Food Network schedule for yesterday. It looks like he used the mint and fish sauce for a non-bulgogi dish - a shrimp/lettuce wrap dish - this one.. Either way, all of the misinformation given about Korean food these days makes my head hurt.

I grew up in Scarsdale, my parents still live there, and whenever I go to visit we eat at Central Seafood in Hartsdale, it's in the same shopping plaza as Trader Joe's and Marshalls and Best Buy - closer to Best Buy. It's a Chinese restaurant, you'd never know from the name, but this place is awesome. It's owned by one of it's chefs and they're SO nice and friendly. They do have your average Chinese-American menu items like General Tsos, lo mein and stuff like that, but if you ask for Michael, and just let him know what you're in the mood for, he'll talk to the chef and he'll cook it up for you. This definitely isn't the type of place that has buckets of sticky thick sweet sauce in the back. This place specializes in seafood, so you can order nearly anything you want - sea cucumber, jellyfish, clams, scallops, lobster, whole fish. I believe they also have a dim sum service during the day and on weekends. Central Seafood 285 N Central Ave, Hartsdale, NY 10530 (914) 683-1611 And on a totally different subject - anybody else here eat at Malabar Hill, over in Elmsford? My mom used to be addicted to that place, but apparently the old owners sold the place and moved back to India (i think) so there's new management, and I've been told it hasn't been good for a while.

As graduate students years ago, we would be in charge of feeding the mealworms that were used to feed all of the other animals. They were fed mostly on a diet of granny smith apples and granola (don't ask me why we fed them graham crackers). Apparently mealworms are sort of like hornworms in the fact that they will taste like the diet they feed on, because one of my colleagues used to pop them in his mouth every now and then because they tasted like trail mix. Another student I knew ate fruit flies, she said they tasted like grass.

Food delivery in Korea is the coolest. I love that they give you actual bowls, silverware, etc and then I love that when you're done, you leave it outside of your home and the guy'll come back and pick it up later. You couldn't get away with that sort of thing here in the states.

I tried the Donutz and the Wonka bar. Both crappy quality chocolate and I definitely won't be purchasing them again. Oddly enough, in the 1971 movie some of the chocolates looked REALLY good - the plain old wonka bar and the Scrumdidliumptious bar looked tasty and when I was little I used to dream of the day that they might start selling them IRL. Speaking of marketing blitzes, anyone ever try any of the Harry Potter candies? Especially the ones sold in the UK? Some of those were pretty good IMO.

The more I think about it you're right Soup. But good lord I was worried about that little guy choking!

I used Jamie Oliver's pasta dough recipe to make the pasta for my tortellini. I believe it has only eggs and flour in it, which made it a giant pain to knead, more so than doughs with water and oil in them, but it had an excellent texture and chew. The tortellini were filled with a mixture of ricotta, mozz, pec romano and an egg.

After drooling over all of your macaron pics I finally made my own using Pierre Hermes' recipe. I used almond meal from Trader Joe's and used my coffee grinder to make a finer powder. I also used egg whites that I had allowed to sit out for 3 days to evaporate a bit. Unfortunately, they evaporated down to 50 grams, and 100 was needed for the recipe so I added a white and a half extra before I whipped them up. I was also a dummy and forgot to dust them with cocoa powder before baking them :( I did end up with feet and you might be able to see them, but I was impatient and used a spatula to remove them from the parchment instead of peeling them off and so I damaged a fair amount of my cookies. Boo for me. Also, they didn't end up smooth and flat-topped like everyone elses's. They taste good though, so I guess I can't complain about that. I'd appreciate any suggestions/criticisms so that when I attempt a new batch they'll hopefully turn out better.

I think that is the utmost possible respect that you can show to a loaf of bread, well at least that, or a really good quality butter

And I think since banchan is spelled with the "b" consonant in Korean, then banchan is more appropriate than panchan.

I don't know if this is just my family, or all Korean families, but we make a big deal of making sure the eldest adult eats first. And now that I'm older, if we go out to eat somewhere where it's family style, I make sure to serve my grandparents from the plates before serving myself.

It's a delightful log of rice, assorted vegetables including Korean-style pickled radish, etc. rolled up in a sheet of kim aka dried laver. I would love to have Touaregsand's version, hint, hint. ← Hehe, log, I never thought of it as a log but until you cut it, it sure is a log. It's similar to a Japanese futo maki, but it has slightly different ingredients in it, depending on who makes it. You can normally find them premade over at Korean markets, usually with some sort of seasoned beef, pickled veggies, spinach, egg. My mom uses kimbap as a way to use leftovers in our house, and oftentime will substitute spam for the beef.

From touregsand's and melonpan's posts, it seems to me that being accused of being "too americanized" or "not Korean enough" is just a lame defense for making crappy food and a way for them to save face because everyone liked melonpan's kimbap better. If it tastes good it tastes good, and unless they are judging an authenticity contest, what does it matter if your food is authentic enough for them. I'll be the first to admit that in a native Korean's eyes I'm definitely too Americanized and not Korean enough, but if they can dismiss a dish that I made simply because I was born in the US and don't speak the most fluent Korean then they can kiss my "banana" butt. I don't have time for thinly veiled insults from a bunch of insecure "real Koreans".

Sometimes my mom and I just eat spoonfuls of flax seed. It's crunchy and it tastes nutty.

When we were younger, my mom used to cook thin sliced ribeye steak for us that she bought from the Korean market. It cooks up really fast since it's so thin, so my mom used to cook it up fast in a pan, and then serve it to us with a little dipping bowl of sesame oil and salt and pepper. But what kills me is that it took me years to figure this out - that you can use the same thin sliced ribeye for cheesesteaks! Duh!

Tonight I conquered my food archnemesis: potato gnocchi. Normally I make a gloopy glooey mess but after watching Lidia's Italy, and watching her show what the texture of the dough should be, I was able to replicate it for myself. So in addition to the gnocchi, we had sauteed broccoli and roasted pork loin. The holes in the pork loin are from the probe thermometer I used.

Panna Cottas are VERY inexpensive. Dairy, gelatin, flavoring and time.

You know Tae.Lee I used to be like you and not like naengmyun but as I grew older I learned to like it. I'll pretty much eat any Korean noodle dish except chap chae. I never liked it, and I never saw its appeal. When my mom used to make it I'd just pick out the pieces of egg.

^^ If you have a decent semi-large Korean market around you Soup, sometimes they sell bo ssam pre-made. My mom's bought it on a couple occasions and it wasn't half bad.

I'm now officially waiting for the day when Homer Simspon eats liver and meatballs rolled in pigs caul and says "mmm... faggots".

I personally don't have a problem with the cook with what you have, but it's the over-salting, over-sweetening, over-thick and over fried white washed Chinese food that I have a problem with calling that authentic Chinese food. The food I've eaten at Chinese friend's homes and at the better restaurants in Chinatowns is vastly different to the food we're served at the more white-washed places. Anyone else ever see the movie "Waiting for Guffman"? There's a scene in it where two couples are eating dinner at a Chinese restaurant (in Blane Missouri), the husband of one of the couples explains to the other couple that their friends who had visited China told them that they can't get a sauce as thick, and a sweet in China as they can in America and that everything there was steamed and not fried. If it's cooked with similar staple seasonings then I'd definitely say it's more "Chinese" than if it's cooked from some mass-produced sauce that comes in a 5 gallon bucket that has corn syrup as its first ingredient.

mukbo, your jajangmyun looks so good. Would you mind posting a more detailed recipe for those of us who have a tendency of botching it every time she tries?

I think the sensation/flavor you get from eating boiled softened tendon is similar.

I don't have any recipes, but do your supermarkets sell Kaiser rolls? Those work very well for burgers.