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  1. i guess another reason why is that there isnt much jam/jelly culture in korea. and eating pickled green beans, cukes etc etc isnt really their thang, either. kimchi is all, everything.
  2. thanks, everyone, for your replies! id actually supposed the canning culture came from europe but i have no idea about canning and preservation today. i am also curious about whether there is any canning culture in asia. i suppose that it might be less popular the closer you are to the equator. i have no idea if there is access to any type of jars specifically for canning in places like korea, japan or china. i think its kind of a hard question to ask. in some circles of my friends, canning is seen as something rather obscure and strange. but i have other circles where its definitely cele
  3. so ive been wondering about this. putting up jams, tomato sauces, pickles etc into jars for sort of long term storage (mostly to use within a year or so), is this done mostly by americans? i looked up the wikipedia page on home canning and the uk, australia and germany are mentioned... but these other jars like wecks, kilners, vacolas, etc, are they as plentiful as mason jars and lids seem to be in u.s. grocery stores? i understand pickles are done everywhere and maybe even sweet jams and jellies are made in many countries, but i am wondering specifically about canning as americans know it.
  4. thanks. i just realized probably for the first time ever that ounces can be weight or volume. maybe not the first time, but 3 oz + 3 oz = 6 oz makes simple sense. i just didnt think of it as a weight thank you again for sharing the rec
  5. 6 oz of roux: how much butter/flour do you start with to end up with 6 oz? maybe roughly 6 tbsp butter, 3/4 c flour? thanks
  6. among the 100 odd items in the ingredients list, there is "coconut paste"... i like it though. i really look forward to trying these other ones. we tried a couple korean ones last year, but i still really didnt like them. my tastes have been japanified for good it seems.
  7. went to the big city and bought curry at the cool big city super h mart. its 2.5 hours away by car so we stock up. bought enough for one year (half a block about once a month which is good for about 2 dinners, maybe a lunch). i admire glico for pushing the boundaries of curry blocks. strive harder for a better world!!! all three glico ones are new for us. the s&b is new to me only in that its “extra hot”. java and vermont are our old standards. i would have bought hot for all of them, but there wasnt a selection for all varieties. our library for 2011
  8. im not sure but i dont think theres any difference in holding them between these three types. or maybe thats WHY my hands hurt when i use the korean metal ones. but i suspect that theres no difference. i think its just a matter of getting used to it and training your muscles. the japanese wooden ones do meet at the tips if you dont abuse them like i do. the chinese blunt ones i use just fine. theyre very utilitarian and they are by far, most economical. but i really like using the wooden ones. the new ones i bought arent $5 a pair but $2.50. not very cheap, but i like them a lot. and i w
  9. i like reading and rereading my copy of white trash cooking. its a nice slice of another life.
  10. hi there. we eat with chopsticks everyday, for two or three meals a day. i hate korean style chopsticks (the super thin metal ones). they make my hands cramp and i never wanted to train myself to just get used to them. i am not a big fan of the chinese restaurant melamine ones, although they are okay in a pinch. we dont have any of them at home anymore though. right now we use thick wooden ones (the pic is similar to what we use). i am lazy and i throw them in the dishwasher which is really rough on the wood and they do warp. im getting sick of how warped ours are getting, which is how i
  11. hi there made ichigo daifuku yesterday for the first time and then again today since i still had half a pack of shiratamako. overall, i was pleased by how easy it was to make and how delicious the resulting sweet was for the amount of effort (not much!), as long as you take care to get the best strawberries. ... ... ... notes. the anko was so wet and sticky, very difficult to handle. yesterday i put the anko into a nonstick fry pan to try to evaporate a bit of the water to make it a bit easier but it didnt really work. last night i read this topic and decided to try it with refrigerated a
  12. percyn: "mmille24, there are a few different techniques I use for the scrambled eggs. Usually it simply involves heating a splash of half and half or light cream in a non-stick frying pan on low heat and cracking a fresh egg in. Add a pinch of salt and stir occasionally while on low until desired consistency (as egg starts to come together, turn heat down and keep stirring, scraping the bottom of the pan so that the egg does not stick or get lumpy). Remember, the egg will cook and firm up a bit even once the heat is turned off. Serve hot and it is even better with some truffle butter on toast.
  13. percyn, how do you make your soft scrambled eggs? they look oherworldly
  14. dang diana banana, your lunches are beautiful!!
  15. thanks hiroyuki! there are so many kinds, its all to personal taste. id been doing cukes + goma dare but wanted to try other ones. i will definitely try both the ones you suggest and report back. thank you again!
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