melonpan

dont worry, i wont put any in yours...

and then, when i am drinking coffee after a meal with a dessert that someone slaved over or that i am paying for at a restaurant, i cannot have any added sugar to my coffee.

every once in a while ill add molassas. or honey to my coffee. ill also use white or brown sugar. i guess im not too picky. i am picky about when my sugar tastes "papery" though. that sometimes happens with those sugar in the raw packets. yuck. but i admit to loving molassas and will eat it straight out of the jar. i also add it to my yogurt.

i wish milk coffee was more popular in america... i would certainly drink more.for some reason i dont like any of the starbucks bottled drinks. i havent had any in a couple years so i dont remember why... i know that in certain parts of the u.s. coffee milk is popular enough that grocery stores stock coffee syrup to mix with your milk. i think this might be new england area, but im not sure. i only read about it. coffee syrup sounds sooo good... for now though, coffee gyunyu will do for me!

*drooooool*

yes. use a spoon. and sweeten the drink too with sugar or honey to taste.

how do we use it at home? we drink it as a beverage. very tasty. all you do is heat up a mug of water and simply mix tablespoonfuls of jobs tears into the cup and taste to see if you like it. i usually add 2-3 tbsp... we call this drink yulmucha (yoolmoocha). i dont know about any other foods made with yulmucha. perhaps later i can run a google search for <a href="http://www.google.com/search?hl=en&lr=&q=%EC%9C%A8%EB%AC%B4%EC%B0%A8&btnG=Search">율무차</a> or just plain 율무 and sift through the results for a recipe... maybe tonight. hope this helps.

the ones that are shown <a href="http://www.chinmusicpress.com/books/kuhaku/literature/coffee/">in the link</a> that hiroyuki provides are usually the smaller 190-250 g drinks. they are typically sold for usd$1.75 - $1.99 here. which is a lot considering larger PET drinks like (my favorite) <a href="http://www.gabunomi.jp/">gabunomi</a> and steel canned ucc kona. the gabunomi is 500 mls for usd $2 and the ucc kona (maybe sold only in u.s.a.?) is 337 ml (11 oz) for $1. i like em cheap, kind of milky and probably too sweet for most tastes. but when i buy canned or pet drinks i am often looking for a sugar fix.

boiling down umeboshi or just plain red shiso?interesting....!

never had a whiskey punch before. are you willing to share the recipe?

actually this is not true.as sencha mentioned, 4131 is the code for fuji apple. this is true whereever you go and it will not change. 4131 will not code for some kind of celery or whatever in six months time. 94131 is the code for organic fujis and will always be so. this is true for your local albertsons, vons, winn dixies or the piggly wiggly down the street. exactly. scallions, onions, bananas and fuji apples are often the first ones memorized. cashiers dont even have to be savvy or seasoned. they will pick up the most common plus within the first week.most plus are 4 or 5 digits, not 6. and as far as i know, there are the basic 4 digits, then you can stick a 9 in front of any plu and make organic. i dont know about the gm number (8) but i will believe it. yes, the new york times <a href="http://query.nytimes.com/gst/abstract.html?res=F10E12FF3C580C7A8DDDAE0894DD404482&incamp=archive:search">just mentioned this</a> (July 19, 2005 Tired of Prying Off Stickers? Tattooed Fruit Is on the Way. By JULIA MOSKIN). supermarket stores would also love to phase those nasty stickers away and lasers just might be the answer.as it is, the reason why many (not all) markets just slap the same plu on peaches whether they are cling or freestones is probably a combination of: *) a lot of consumers (unlike smithy) dont care. they just want a peach and who cares if its freestone or cling? *) the stickers arent a good solution. they do fall off a lot and cashiers dont memorize all the different numbers for all the different varieties of apples, peaches, etc. *) a lot of smaller markets dont have the capacity to update all the produce prices. just easier to label all the peaches as peaches and move on to the next 40 changes/updates for the day. *) yes, a lot of the times, there isnt a way to order a variety, and as smithy and fiftydollars said, it isnt practical to do so anyway since most varieties only have a short window of availability. get one type, then its on to the next variety that has ripened.as you have concluded, it is best to figger out which varieties you like best and make best friends with a produce manager and try that way. not all managers have the time or the personality to help people like you out, but i know of a few that would. i am sure there are other kind souls too. they just folks doing a job.

most often we cook samgyeopsal (pork belly) at home. treat simply with salt and sesame seed oil. eat with the usual greens and rice. sometimes we go out for samgyeopsal. when we do, we go to honey pig. in korean the name of the place is "ggul dueji" which means piggy (literally "honey pig". "oink" in korean is "ggul ggul" which also means "honey honey"). gguldueji? such a cute name. and i never hear of it being mentioned. i dont usually recommend it either, but if youre going to be around for a week, and youve already hit all the other usual ktown suspects (yongsusan, sutbuljip etc) i would suggest going there if we agree that you like pork belly. plenty of parking. we never have trouble. i LOVE that. clean tables, sturdy seats. not too brightly lit. good mood. sometimes the people are a bit rowdy, as its kind of a drinking place too (pork belly isnt exactly date food) but you can go there just for the food. if you decide to go there, i would not recommend getting anything other than samgyeopsal (pork belly - $13) or the "heuk dueji" samgyeopsal (that trendy "black pig" pork belly -$14). for me, the 'heuk dueji' is too much. too thick, too greasy, too fatty. but they charge a dollar more for it and maybe some people like it. im sure there are fans (my husband is one). they give you a large plate of kongnamul (but this kind if the spicy kind) and a large plate of kimchi. this stuff is _really, really reaally_ good. super fresh, crispy. not very fermented, though. its supposed to be fresh and its excellent. they are a little stingy with the sangchi, but i buzzed (a korean restaurant thing - they do their thing and dont take care of you until you ask for help) and they brought out extra and i was satisfied to learn that they arent one of those nasty bitter establishments that charges for extra lettuce. we also have tried their duejibulgogi (spicy pork bulgogi). good. nice change of pace from the pork belly. some things to note BEFORE YOU GO:<blockquote><ol><li>they dont, as a rule, give out rice until the end of the meal when they fry it up for you with ggaetnip (perilla leaves), sesame seed oil, gochujang. you can get rice before if you really want (we have asked and we have received), but i recommend you wait until the end, becasue IT IS SOOOO GOOD when they fry it up. ridiculously good. i think they should try to move the frying rice thing more towards the middle of the meal, but i guess it is a logistics problem.<li>they dont specialise in banchan so dont go there expecting anything other than one plate of mulkimchi, the regular outstanding kimchi and the kongnamul (was there ggakdugi too? in any case, just two or three or four).<li>they dont serve much else other than pork. i think they have some beef, but as this is a pork establishment, please dont order the beef unless you have been forced to go there. there are other places that do a better job of other non pork dishes.<li>you will leave S T U F F E D</ol></blockquote>recommend. and highly recommend if you want samgyeosal. i lived in maryland for four years. i dont think there was anything like this on little river turnpike. but maybe somethings come up in the three years since i moved. in ktown. Honey Pig 3400 W 8th St Los Angeles, CA 213) 380-0256

this will probably clue you into how petty i can be, but i it breaks my heart that people think its sad that koreans (and half koreans for that matter) whove lived outside of korea for a long time or where born outside of korea cant pronounce kalbi. please dont take any offense. its just my own personal pet peeve, and i know i am being petty. i think that "norran mu" (or danmuji) which i define as that sweet, yellow, wet crunchy quick pickle made from daikon that is typically served with chinese food or found in kimbap is a completely different beast from the other takuan which is made by burying dried daikon (the drying takes several weeks) in salted rice bran (and the burying it in the rice bran can take months). this takuan is crunchy too, but not wet crunchy. also, its usually not sweetened, although it can be (ive seen apple infused takuan for example).i think those koreans who refuse to call danmuji takuan are right to make the distinction. still, i call danmuji takuan. its just one of those things that have lots of names. danmuji, norran mu, norang mu, da-gguang...

maybe he mixed koreans up with vietnamese. happens sometimes.

the problem with replying as you go along, you miss stuff like this.anyway, see? i thought right! hehe... i look forward to what will be some really great stuff!!!

i always kind of assumed chef zadi was working on this, actually... !

i have friends who were born in korea and raised here since a young age. they say karbi.my younger sister, born here, also has a hard time pronouncing things. she says karbi. cant say 'ddeok' either. nothing unusual. yes, their mommies are korean. so are their daddies. is there something so sad about it? wouldnt break my heart. hey, im just glad to know that someone is out there promoting korean food. as for the tumeric... you know that sickly bright yellow second rate takuan that gets served up with your $5 bowl of jjajangmyeon? that is usually colored yellow with tumeric. i prefer different kind of takuan (takuan that has spent months in a nukadoko, MMM BABY), but yeah, all that cheap yellow stuff often has tumeric in it. and, if it isnt yellow enough, they will also add dye.

oooh, they both sound so good to me... i hope they get distributed out here... still enjoying the lychee ones immensely.have you seen these flavours in the past or are these completely new to you?

damn. there really arent enough banh mi eaters out here on the west side?

all over seoul, at any number of fast food joints, you can buy something called a bulgogi burger. i like the <a href="http://www.lotteria.com/upload/product/up_grade01.JPG">one at lotteria</a>. its about usd$2.5. and these days you can "upgrade" to the $5 version using korean "HanWoo" beef called the <a href="http://www.lotteria.com/upload/product/HanwooBulgogiB.jpg">han-u bulgogi burger</a>... i think it can be made at home by cooking up a burger patty and boiling down bulgogi marinade in a pan, but that would just be too much effort for junk food.... but oh, it is so so so good and dammit, today i am CRAVING one so badly... dear burger, why are you so far away from me?? <a href="http://www.lotteria.com/Lotteria/RiaProduct/ProductMenu/Burger.jsp">lotterias current burger offerings</a>

<center><img src="http://www.rawbw.com/~coconut/eg/05/050701tirolCoffeeFloat.jpg"></center> tirols latest seasonal flavour: the coffee float. how could you not buy a mix pack with such adorable packaging? yeah, im such a sucker. i heart tirol...

<center><img src="http://www.rawbw.com/~coconut/eg/05/050630mentaikoPretz.jpg"></center> i have not yet opened this box of mentaiko pretz yet... i have a feeling its gonna be really really good or really really bad. we will see.

all <i>good</i> korean moms add spam to kimbap.

andi, did the version you ate as a child have mayo on it?

I thought all tomatoes were round.....kekeke...anyway, these DO sound quite the good.