melonpan

hey... how about that recipe for the chestnut cake? even a link to a recipe in japanese would be greatly appreciated. thanks! and while we are at it, i invite anyone reading to post actual recipes for xmas cakes. i know they are usually just sponge cakes with freshly whipped cream, but i dont think it hurts to ask does it?

<a href="http://www.foodtv.co.kr/images/foodclass/namool/recipe/031016_04.jpg">here is a link to a photo of a typical bowl of jjambbong</a>

it is a seafood dish, but unlike the photo of champon, the korean chinese jjambbong (짬뽕) is usually deep red from the chile powder and is quite spicy. it is one of those dishes that you find in the shandong style places that feature hand pulled noodles. ideally you would eat jjambbong with suta guksu (handpulled noodles), just like with jjajangmyeon, another korean chinese favourite. i saw on television last night that 700,000 bowls of jjajangmyeon are served EACH DAY in korea. i figure most of them cannot be handpulled... that is an incredible number.

In the US only the lemon and cherry varieties are available. you might want to try looking at other stores or ask you local supplier of japanese goods. at our local store i have seen them all except for the last four...

those shigekix have to be the most strangely packaged candies. EVER.

dont foget to buy yuzu and throw them in with your bath!

what about making microwave mochi with different flavourings/fillings? ive never made any, but i thought i might throw this out there.

we call those meat jeons "dong geu rang ddeng" (동그랑땡) that may be another reason why you never heard of it.

maybe its a home thing. my mom is korean and not from hawaii but she made this. and it turns out that my mother in law (who has never left korea except to travel) makes it too for banchan.

i was never a fan of korean style curries. you know, the kind that usually come in blocks or powders. i think koreans prefer the powders while a lot of the japanese brands come in blocks. i think both countries also produce the instant 3 min kind which is in sauce form (often referred to as retort pouch food). and both countries also produce something called "vermont curry" which is sweeter than the others. when my mom made it on occasion, i would just eat a little bit and eat mostly banchan. then when i lived on my own, i never made it. but my husband is a fan of it and as a result, i will make it out of guilt maybe twice a year. i just made some today and added a lot of things i love (lots of mushrooms and carrots) so that i can get through the leftovers more painlessly. husband prefers <a href="http://www.koamart.com/images/products/1582_default.gif">ottogi brand</a>, but out of desperation to find some new curry that i might like, i bought some attractively packaged <a href="http://www.house-foods.com/our_products/images/imported_retort_curry_koku2.gif">kokumaro brand from house</a> and cooked with as much love as i could muster. husband said it was good, but not as good as korean curry. i think i liked it better than ottogi curry. it was tasty. tasty for curry that is. i ended up scraping off as much sauce as i could. i told my husband that i am not making it anymore, im sorry. i am willing to make <a href="http://www.ottogi.co.kr/english/product/powder/images/01_b1_p.jpg">ottogi hi rice</a> (something like a brown stew) or japanese <a href="http://image.www.rakuten.co.jp/s-morita/img1019692953.jpeg">cream stews</a> or brown stews from blocks, but not curries. unfortunately, my husband does not like any of those stews or hi rices. he is unfazed. he said he will make curry on his own from now on and i can have whatever i want those nights. any die hard korean or japanese curry fans out there? want to share your favourite way to prepare them with my husband? special recipes? while looking online today, i found a <a href="http://www.house-foods.com/yummy_recipes/recipe_pages/curry_pumpkin_bacon.html">bacon and kabocha recipe</a> from the house foods america site. sounds good for a curry.

it is easy to determine by taste and by sight. by taste you will have to know just by knowing. but konggaru looks like an evenly pale brown powder throughout. misutgaru will a powder with lots of different colored flecks throughout since it is a true mixture. if you look closely you will see distinct white and black and brown powder bits. maybe people are just being stingy and calling konggaru misutgaru. or perhaps they are just being lazy about correcting others. i dont know, but the two are different things. konggaru on top of your pahtbingsu would be delicious. i even suggested doing such a thing in the <a href="http://forums.egullet.org/index.php?showtopic=40800">japan forums kinako thread</a> but misutgaru is better of course!

misutgaru is not just ground soybean powder (kinako aka konggaru). misutgaru contains konggaru. misutgaru is a mixture of different roasted grains. the recipe varies widely. but it often has ground rice, ground sweet rice, ground roasted black beans, ground corn meal, roasted ground barley... it is often used as a substitute meal and in the army can be used as emergency food. which is a little strange (as an emergency food) because it goes rancid/moldy very quickly, more so than plain ground grains alone. even if you keep it in the freezer, you have to use it up pretty quickly.

though this may seem ridiculously obvious (mash boiled and peeled chestnuts?) do detail how you are making this. i, for one, would love to know... (and the chestnut cake too!)

ive never seen these hamburger or pasta crepes. the pasta one sounds interesting. i can see it with tomato sauce and cheese or even a meatbased sauce with cheese... i guess why not throw in some pasta? <i>sometimes spaghetti likes to be alone</i>

i didnt know i had such strong feelings for crepes. (to keep things on topic) that i have made crepes filled with a dab of an, topped with fresh whipped cream and a small amount of matcha sauce (mix matcha, hot water and lots of sugar) drizzled over it.

lastly, as these are homestyle, we dont use those neat wooden sticks to round them out. they will spread out nicely on a non stick skillet through gravity (i also cook the crepes in butter). also, since we dont have any skillets larger than 12 inches across, they are considerably smaller than the normal street crepes. but still tasty as heck. lastly, when we eat ice cream crepes, i make a simple chocolate sauce made this way: melt half a bar of bittersweet chocolate in the microwave, 10 seconds at a time. then add a couple tablespoons of whipping cream and heat 10 seconds. keep cooking, adding cream just a little at a time, until i get a good sauce. thats it. the chocolate sauce for your ic crepes. milk or half and half will work nicely too, but cream is king. chocolate sauce keeps nicely in the fridge for a while.

making your own is considerably cheaper than $4. this is true of many things of course, but crepes are easy enough to whip up at home and i dont buy crepes outside anymore unless i am out with company at a creperie (which happens occasionally...).

here is what i do 2 tbsp butter 1 cup flour 3 eggs 1 cup milk melt the butter in a small cup in the microwave. sift the flour into a bowl. in a smaller bowl mix together the eggs and milk. add the eggs and milk mixture gradually to the flour, mixing with a whisk. finally, add the melted butter and stir until just mixed. this batter will keep in the fridge for at least a day, so you can make just a few crepes for one night and have some more the next morning. :-) i dont add any sugar to the batter bc i like to use the same batter for sweet and savouries. you can add a spoonful if you want, though.

there is something to the "grow the market" bit. maybe its bc im not a restaurant owner, but i can say that a little competition isnt such a bad thing. in some situations more stores selling x can increase demand, win win. look at places like chinatown or koreatown. theres plenty of room for increasing demand from what i can see. most people dont even know about the existence of plate lunch. different owners opening more places, maybe more non-asians, non-hawaiians get curious and try a plate lunch, then they get hooked, and.... :D

the kuri was good with the rice. i dont know if this is a normal use for it, but it turned out well. the link you gave seems to be the same thing: chestnuts, sugar, some mirin and salt. the ingredients on my jar list chestnuts, sugar and a little citric acid.

i think a lot of people have a hard time with the concept and will not get over it because they will never try it. i have a little bit of hope though. look at how widespread sushi is.... unfortunately, i dont go to the plate lunch places enough to know... but i can recall that there are more asian americans than others. but its not easy to tell the mainlanders from the hawaii expats. my feeling is probably anyone who tries to sell plate lunch on the mainland. it is frustrating for anyone to deal with competitors. it is the nature of business i think.anyhow, im rather happy to hear them deciding on taking the planet. tis a good goal. i remember as recently as 2001 being very frustrated because i could not find cheap, filling plate lunch in nyc, where supposedly you could find anything. i was very happy to hear about their manhattan branches.

i believe that japanese rice is grown in several countries other than japan including korea, australia and the us (particularly in california).if you go to a japanese or a korean market, you will almost certainly find japanese rice there. edited to add: also at the higher end japanese and korean markets you will find imported rice from japan.

good day, whereever you are! today i made some chicken takikomi gohan. <center><img src="http://www.rawbw.com/~coconut/eg/04/041212taki.jpg"></center> last night, i measured out 2.5 cups (gou) short grain and 0.5 cups sweet rice. rinsed, and set in the fridge with 3 cups water. i also cleaned, then simmered a handful of dried shiitake in water for about 45 minutes. drained them and stuck them in the fridge. this afternoon, i prepped<ul><li>500 grams boneless skinless chicken thigh meat <li>small packaged of eryngii (torn into pieces) <li>small package of maitake <li>package of abura age (sliced into strips) <li>small jar kuri kanroni (drained) <li>reconstituted shiitake (sliced into halves)</ul>fried the chicken, eryngii in a slice of butter, just until the outsides of the chicken were browned a bit (i wasnt looking to cook the meat thoroughly though). added all the prepped ingredients into the rice pot. added about 60 ml soy sauce, 45 ml sake and about 15 ml of mirin. stirred everything together and set the rice cooker to cook. husband really likes this stuff! me too. nice homestyle dish.

coolness. *copies recipe* thanks!

yes. (why is it common?) why doesnt english have more more of it?