melonpan

thank you very much for the explanation!

tohato has put out a new cookie that i like, strawberry cookies. tohato came out a few months ago with strawberry (white) chocolate cookie and i didnt like that (too soft...). but these new guys are pretty yummy. definitely more bite but still tender. kind of like a shortbread. and best, not tooth achingly sweet like strawberry caramel corn. (but dont get me wrong, i like strawberry caramel corn, heck any of the caramel corns, with a strong cup of coffee) these new cookies are the victim of overpackaging as they have packaged each single cookie alone. you can see an image of the package at: <a href="http://tohato.jp/products/topic/">http://tohato.jp/products/topic/</a>. second from the bottom. the canael corns (same page, top image) have a bodhidharma look to them that i like a lot... can someone tell me about them?

oh and the stone pot curry? with a beef katsu on top, just about the best stuff out there. curried okoge -- AWESOME!

at the local curry house (one of them, that is!) the latest thing is to serve the curry in a stone pot ala dolsot bibinba. this dolsot thing is a big craze it seems in japan. i seen a zojirushi rice cooker with a dolsot function! i really wanted to get it although i couldnt justify it. when mine breaks down... i hope its still around. somehow i think its just a trend and that it will be gone now. that makes a great excuse to go out and get one now, dont it.

theres a clear picture of the korean for barley malt powder in the <a href="http://forums.egullet.org/index.php?showtopic=51168">shikhye thread</a>. plus pronounciation guide. but if the korean grocers speak decent enough english, they should be able to help you from just "barley malt powder". good luck!

another vote here for immersion blender! got one last year. havent stopped making creamy soups since! one of the best purchases ive made in the last several years. i think the only thing that i like more is the microplane that i bought... good luck, whatever way you go.

i dont give that much but if we were forced to use our real names i would cease to contribute. i post with some care and thought behind my words. some people can see this even though i dont use my real name. and for people who cant see it because i use some other name, thats fine with me... i dont give people who post with their real names any more "credit" than those who dont use their names.

theres always bibinba which is good because it uses one less letter. if youre into the whole brevity thing...

i think there are at least two different types of dak kalbi. the first kind, much more common is marinated chicken cooked in a large circular pan with veggies and noodles.the other, much rarer kind, is marinated (mostly in gochujang and gochuggaru) chicken cooked over charcoal (sutbul) and served with a side of rice and banchan... thats what ive seen at least...

ive made a 180 and now i like curry. i guess it was only a matter of time. i just hated it when we had curry night at home and inevitably, id only manage to down half a bowl... anyway, its all good now. love it. though this isnt curry proper, ive just tried some curry yakisoba. delish!

they are a tad spicy in the way radish is...

hwe deop bap usually uses a kojujang based sauce. you were spot on. usually a mixture of mostly gochujang, some vinegar and some sugar and sesame seed oil. its to your own taste and as you might imagine, there are about a billion recipes...

"deopda" means "to cover". hwe deop bap means rice covered with raw fish. deopbap has the same meaning as donburi.it is as broad a category as donburi ryori. anything you can imagine goes, including spaghetti sauce deopbap (!) and... <a href="http://lady.kyunghyang.com/9910/home_b.htm">bulgogi deopbap</a>, <a href="http://kdaq.empas.com/imgs/knsi.tsp/63711/4319/%EC%82%AC%EC%A7%84%20008.jpg">chamchi hwe deopbap</a> (tuna), <a href="http://blog.hoho.net/blog.php?page=5&bloger_id=dicaphoto&r_idx=&dg_idx=&d_idx=">mapa dubu deopbap</a>, <a href="http://cauart.com/namool/photo9/f0251_5.jpg">ojingeo deopbap</a> (squid), <a href="http://www.simbata.co.kr/ko/single_view.php?filename=481029&PHPSESSID=ee1156ceb31bc5462946e22a49cc21b9">tangsuyuk doepbap</a> (sweet and sour pork), <a href="http://www.simbata.co.kr/ko/single_view.php?filename=im_fi04f4732&PHPSESSID=ee1156ceb31bc5462946e22a49cc21b9">beoseot deopbap</a> (mushrooms), <a href="http://www.simbata.co.kr/ko/single_view.php?filename=im_fi04f4731&PHPSESSID=ee1156ceb31bc5462946e22a49cc21b9">songi deopbap</a> (pine mushroom, matsutake), <a href="http://www.simbata.co.kr/ko/single_view.php?filename=im_me17304f4884&PHPSESSID=ee1156ceb31bc5462946e22a49cc21b9">soondae deopbap</a> (blood sausage), <a href="http://www.simbata.co.kr/ko/single_view.php?filename=im_ma7803111f5061&PHPSESSID=ee1156ceb31bc5462946e22a49cc21b9">karae deopbap</a> (curry), <a href="http://blog.dt.co.kr/usr/r/k/rka96/12/1201014(3).jpg">kimchi deopbap</a>, and some probably more familiar to you including <a href="http://iloveegg.or.kr/02_cooking/02sub_proposal_view.asp?seq=149&gotopage=6">samsaek deopbap</a> (sanshoku or soboro don), and <a href="http://pds.egloos.com/pds/1/200410/12/36/b0018336_2134223.jpg">saewoo twigim deopbap</a> (tempura don).

and i have felt that hwe salad is a great idea. a cousin of bibim naengmyeon...to the sprouts and hwe add some sliced pears or watermelon, YUMS

hwe deop bap without the bap! i have had hwe deop bap with daikon sprouts. excellent!

made this three days ago exactly as posted (im a stickler whenever i make something the first time). yumms! and i love how simple it is to make. i always kind of hated schlepping out to the grocery to get corn syrup bc i never have it...i wil be making this next week again with a cookie bar base to make pecan bars instead of a pie. its really nice how simplified this recipe is and how nice it turns out. thank you claire. (also i may add cranberries to the bars, as that sounds like a really nice variation, but i leave that to the last minute. the original recipe is a definite keeper.) claire, do you know where this recipe comes from?

<center>battle lemon hong cha</center> instant lemon black tea packets <center><table border width ="60%"> <tr><td><a href="http://my.ecplaza.net/kookjefood/18l.asp">kookje</a><td>entire box i bought had granules that were clumpy and stale. maybe ill buy another box next time... but only if they dont have any wonplus boxes left <tr><td><a href="http://wonfoods.com/shop/imgDetail.php3?IMG=./image/big_image/1041843176_b.jpg">wonplus</a><td>lemony, bright and sweet. yummy instant goodness. <tr><td><a href="http://www.damtuh.com/zoom.htm?IMGID=10">damtuh</a><td>a sweet, but with muted lemon flavour. not lemony enough for me. i have friends who prefer this one over wonplus...</table></center> i believe all the teas can be mixed hot or cold. and of course, better tasting tea can be had by mixing regular tea with a squeeze of lemon. all boxes also go for $4-$5 usd for around 20 servings.

and the time to prepare this kind of chazuke should be about the same. pretty instant.

so what i really wanted to say is that you can top off your regular ochazuke with some okoge that you made previously and get a little bit of that yaki onigiri feeling...

mom dries cooked rice in the oven by spreading cooked rice directly on a cookie sheet lined with a silpat and heating at a low temperature. she ziplocks it and rehydrates the stuff in mugicha or water. if you drop it into boiling water, and cook it for just a minute, it will stay pleasantly chewy for quite a while. we call it our instant nu-rung-ji (instant okoge). when i visit her, she usually gives me a large stash.

I can't imagine how anyone can say the words "Like" (as in the meaning 'take liking to something'" and "Natto" in the same sentence! can you imagine anyone saying "like" and "lutefisk" in the same sentence?

drinking some iced black coffee. ucc sumiyaki. a little bitter but its so hot i dont care.

easily found at both korean and japanese markets.as you can see, lots of different people love pork belly and if you look in the right places you wont find it so hard to find. i believe there are some decently sized korean markets in manhattan... and of course flushing and edgewater are other farther away options that will definitely have pork belly for sale.

i like the milkis drinks myself. they are kind of like calpis (often sold as calpico soda in us). there is also McCol. the names kind of weird but heres why they named it mccol. the sino korean for barley is maek. (maekju = beer.) this carbonated barley drink (non alcoholic) is probably short for something like maek-cola. maybe. or maybe mccol looks cool. i let a friend try it and she didnt like the roasted barley flavour at all. she said it tasted like coffee soda to her. well. it doesnt taste anything at all like coffee soda, but maybe it was the roasted barley taste that was throwing her off. and coffee soda tastes good besides. id finish it if it tasted like coffee soda. ive seen mccol for sale at the local korean markets but i havent noticed lately. i will check the next time i go out...

i own a copy recipes into type and i have found that it is as close to a style guide for recipes as anything i can imagine. but i have not yet seen The Recipe Writer's Handbook...