melonpan

i dont make kimchi, but i think that watery is good. and sour is good. you want watery tangy gukmul (kimchi water). i feel that if you work on preventing it, you arent making kimchi.

that being said i think it sounds delicious, goyakimchi. i love goya as it is. i dont know why it is not more popular with the korean polks.

i dont know if this is true of other koreans, but i know that i have never had bitter melon in a korean context. and hubby hasnt either. dont know the korean name for it either. this does not mean that there isnt a korean name for it, but i dont know of any... i tried looking up goya in korean to see if sites would type up the korean name in parentheses, but <a href="http://www.google.com/search?q=%22%EA%B3%A0%EC%95%BC%22&svnum=10&hl=en&lr=&sa=N&tab=iw">no luck</a> (just a lot of hits about the artist goya). there were some hits for <a href="http://www.google.com/search?hl=en&lr=&q=%22%EA%B3%A0%EC%95%BC%EC%B0%A8%22&btnG=Search">goyacha</a>, bitter gourd tea, but not that many. if any one knows the korean name, i would also be interested to know.

somewhere upthread, a kind poster gave <a href="http://www.nhgold.com/maple%20syrup.htm">this link to new hampshire gold</a> maple syrup. are there any other places that people can vouch for as being good? i have never had maple syrup. only the fake kind (maple flavoured syrup). id like to buy some online since apparently grocery stuff isnt in the same league (apparently?)... or is the difference only apparent to connoisseurs? help...

today i am really missing moms crispy bubbly sweet bosam. *sniff* i should give her a call today

does anybody know which is equivalent to what? i found this (each line is a pot) and id ilke to know what the equivalent usa quart sizes are: rounds: 16x7cm / 6.33 x 3" (NEW)", 1.3L/2.25pt Capacity 18 x 9cm / 7.25 x 3.5"", 1.8L/3.25pt Capacity 20 x 9cm / 8 x 3.5", 2.4L/4.25pt Capacity 22 x 9.5cm / 8.75 x 3.75", 3.3L/5.75pt Capacity 24 x 10cm / 9.5 x 4"", 4.2L/7.5pt Capacity 26 x 10.75cm / 10.25 x 4.25", 5.3L/9.25pt Capacity 28 x 11.25cm / 11 x 4.5", 6.7L/11.75pt Capacity 30 x 12.75cm / 11.75 x 5", 8.4L/14.75pt Capacity ovals: 23 x 18 x 9cm / 9.25 x 7 x 3.5" Capacity 2.6L / 4.5pt 25 x 20 x 9cm / 10 x 8 x 3.5" Capacity 3.2L / 5.75pt 27 x 21.5 x 10cm / 11 x 8.5 x 4" Capacity 4.1L / 7.25pt 29 x 23 x 10cm / 11.25 x 9 x 4" Capacity 4.7L / 8.25pt 31 x 24.75 x 11.5cm / 12.25 x 9.75 x 4.5" Capacity 6.3L / 11pt i know that: Size: 1.9L/3.25pt capacity = USA 2 quart i tried conversions online using pints and quarts, but i didnt get anywhere since on the online conversion calculator there were US dry and liquid quarts and UK dry and liquid pints and so on and so on.... anybody with some clue and doesnt need to guess?

petite liqueur. <a href="http://online.wsj.com/article/SB114383761665913809.html?mod=2_1174_1">read about it this afternoon</a>.<blockquote>Moët & Chandon pulled the plug on the liqueur sometime in the early 1990s and has no plans to revive it.</blockquote>i always feel as though i find about anything fun 10 years too late. anyway<blockquote>Jeffrey Pogash of Moët Hennessey says that Petite Liqueur was created for die-hard champagne lovers who "enjoyed the taste of well-aged, slightly maderized champagne."</blockquote>and<blockquote>Moët won't divulge its Petite Liqueur recipe other than to say that it involved adding cognac to sparkling wine.</blockquote>sounds wonderful.

ive tried the sausages and lentils too! tried it once in jan, made it again this month. delicious. LOVELOVELOVE du puy lentils. wonder what was different about the original recipe. anybody have back issues? 1991 (jan?) looked up some other recipes because i found it so delicious. cant read french, but they dont seem to have the tangy vinagrette. but maybe it is mentioned and i dont know it... any one care to just peek and casually see if there are differences? they look as if its lentils in broth with sausages, no vinagrete. the <a href="http://www.epicurious.com/recipes/recipe_views/views/233546">gourmet recipe</a> <a href="http://www.cuisine.berberber.com/recette-Saucisses-aux-lentilles-74.html">one french recipe</a> <a href="http://www.thuillet.com/legume.php">another french one...</a> has anyone ever had them in a bistro?

i really love all the diagrams! amazing, the time someone spent!

just wanted to follow up to this thread and mention that chef zadi got a nice brief mention in this article! nice!

hi all, i wanted to mention that chef zadi, who loves korean food so much, got a nice mention in the new york times yesterday in the article about algerian sweets! nice job!

at ralphs today in west la, i bought a half gallon of kern's horchata. i hadnt seen it before. just tasted it. very good! any cons? it has a strong milky taste to it, which i dont like in my horchata. kind of muddies the clean flavor of horchata that im used to making and drinking. in my way of thinking, adding milk kind of defeats the purpose of drinking horchata. its the same as adding milk to soymilk. why do it? but its good for a horchata that has milk in it. maybe they can come out with a milk free line, though. i hope that kerns horchata sells well and continues to sell them. ive made it before with the recipe below. i sometime use other flavours (weird ones like ginger horchata -- its the korean in me that forced me to do it. but its so good!), if you like horchata and you dont mind prepackaged products, i say give this a try. <a href="http://www.kerns.com/products_horchata.html">http://www.kerns.com/products_horchata.html</a> my recipe for mexican rice horchata: HORCHATA Take a cup of uncooked rice and soak it in some water. I use the only rice I have around, usually Japanese short grain rice. my horchata tastes the same to me as the horchata that I drink at taquerias, but if you want to be *absolutely* authentic, use whatever rice horchata makers use.<ol><li>Soak raw (uncooked) rice in water. Use a lot of water, about 2 cups of water to every 1 cup of rice. Let it soak overnight. I like to leave in the fridge. If you need it quick, try using some hot water and leave it on your counter-top for several hours. <li>Drain the rice. Put it in the blender with about two to three cups of water. Add a cinnamon stick which has been broken into two or three pieces. Blend until you notice that the rice has been finely ground. <li>You can do one of two things here:<ul><li> filter the solids out using a cheesecloth or a coffee filter <li>just let the rice settle in your blender for 10 minutes and pour carefully into a container</ul><li>if the drink isn't to the consistency you like, thin it with more water. Add sugar to taste at this point. It's kind of like making lemon-aide. The sweetness depends solely on the drinker. <li>Chill ice cold and serve!</ol> thats it, just rice, water, cinnamon, sugar and *no* heat!

i might add that i know people travel very far to visit udupi....

tiffin is an excellent suggestion, as is udupi palace next door!

maybe not the best in the world, but anybody have what they consider good espresso drinks in los angeles? cappuccinos and macchiatos in particular... ive read that a decent cup cant be found in la. well, okay, but we still have to drink something around here! can ya help a sister in need?

my mom bought them and made them for our family this past christmas. pan fried. RIDICULOUSLY delicious. she said that where she goes (99 ranch) they only seem to appear on tuesdays and by wednesdays they are all sold out. i think FRESH udon would be a good substitute.

i mean i keep my kochujang in the fridge. my gochuggaru, i keep in a plastic tub in the freezer with a spoon inside next to my coffee tub which also has a spoon.

i keep mine in the fridge, but i dont think you have to...

you can actually leave out the jalapenos. and it will be fine. a lot of the heat depends on the quality of your chile powder.try making this without the jalapeno and a tbsp of the gochuggaru. it should be just fine. not very spicy though, which is what we are going for.

what i find very annoying about onigiri sold in the combini in LA is that they are usually (by the time i get to them) too cold. in america, onigiri have to be stored at 40 f (5 c). anyone who makes steamed rice regularly and has leftovers knows what happenes to refrigerated rice. yuck. apparently in japan, onigiri can be kept at a much higher temp (almost 70 f -- 20 c). which would mean a much more pleasant experience. i once read that 7-11 wanted to roll out onigiri to the 7-11** stores in america. with the laws the way they are, they would be so unappetising that no one would like them. i hope the laws can be changed. some of the laws are too stringent here. <blockquote><blockquote><i><a href="http://groups.google.com/group/rec.food.cooking/msg/c01a301beb3d4a65?dmode=source&hl=en">** rec.food.cooking usenet posting of a cnn posting</a></i></blockquote></blockquote>

i found out today that "dak dori tang" has some etymology in japanese. ! the "dori" is from the japanese "tori". the dak is korean (spelled dark in korean) and the tang comes from the chinese for soup (native korean for soup is gook). ha. strange bird of a word. korean-japanese-chinese. who knows where the names comes from. dakdoritang. "chicken chicken soup". but its not a soup. this dish is spciy chicken and potatoes. my husband ate this dish growing up. i think its fairly commonly made in homes, but my mom never made it (and because my father dislikes pork, we never ate samgyeopsal either! sad childhood). its a simple dish, made mostly with staples. i usually only have to buy the chicken and jalapenos. you can have one squeezed out in no time. <b>melonpans dak doritang</b><blockquote><blockquote>into a medium sized pot combine: 3 tbsp soy sauce 1 tbsp sake 1/3 cup water 2 tsp sesame oil 2 tbsp gochu ggaru (korean chile powder) 2 tsp sugar 5-6 cloves garlic pressed through a garlic press 2-3 halved jalapenos* mix well. dont cook yet. add: 1 lb boneless chicken thigh (dark) meat, chopped into 1 inch chunks 2 medium potatoes, chopped into 1 inch cubes 1 onion, chopped mix everything really well; then, over medium heat, cook for 20 minutes covered. in the last 2 minutes, you can add some sliced scallions to taste. spicy goodness! <i>*you may seed or not (i dont) and you may omit them entirely if you want something milder</i></blockquote></blockquote>

i have been challenged. la times: http://www.latimes.com/features/food/la-fo...ll=la-home-food and mottmott, thank you for the suggestion, i will try this! ("But, oddly, experiment with using the pale soft inner leaves raw. You may like them in salads or as a herbal touch in other dishes.")

YES!i HATE celery with a passion. dont understand how people can eat that stufff raw wtih ranch dressing. yuck. NASTY. BUT, theres something really good that it adds to soups, stews and anything that calls for mirepoix. ive tried without the celery and foods just taste soooo much better with it. *shrug* dont understand how something so vile can taste so good cooked.

just tried the satsuma imo pretz... its really really good in the same way that the butter and maple pretzs were good... mmmmm.

while looking at other things, happened to bump into this. <a href="http://www.browniepointsblog.com/2006/01/27/shf15/">chai jelly</a> heh.