melonpan

alright. i havent settled on a final menu yet. this is to be my first turkey. and im worried about transferring the turkey to a platter. (im sure, come the day, this WILL be the least of my worries but still, its my nature to worry about something of no consequence). how do yall do this? tips? things to avoid? im going to use a roasting pan and the (flat) rack that came with the pan. but i have yet to run out to go buy transferring paraphernalia. thanks so much in advance!

its cold and wet tonight. the chicken and chestnut takikomi gohan and miso soup was comforting!

i grew up eating it. but i grew up eating only OTTOGI curry rice. i think it is just korean curry that i dont like. i recently tried ottogi again. still dont like it. i dont know what it is that i dont like about it. how did i get to like it? SHEER exposure. we lived in a place with 3 curry restaurants 0.4 miles from our apartment. THREE. seven minute walk. try living there for five years. no matter how you try to avoid curry, you cant. i kept ordering spaghetti dishes for the first three years. and then one day i ordered curry rice. and then the wall broke down. i havent looked back.

i mix thoroughly. BUT only just before eating. i love curry rice!

do you know off hand when kabocha season is? currified k salad: microwaved kabocha, add kewpie, curry, a few raisins, pepper. love it!

i only recently realised that they are often sold here as buttercups! ill have to check and see if they have some weird coating on the ones here. i know that the peel is often quite soft but i usually wash and peel before cooking.

oh yes. we use samgyeopsal in our curry! love it

thank you. but if you do not find it, dont worry. i think it must be just a weird thing that i chanced upon. doesnt seem to be standard

hmm i just looked at a page that hiroyuki posted a year ago and noticed the raisins ( http://www.sbcurry.com/recipe/spices.html ) it says >>レーズンの甘酢っぱさが、カレーとよくあう。<< oh. it seems that at least on this page it is simply raisins soaked in amazu... what is this? is it simply sugar and vinegar? proportions anyone? edited to add the link that hiroyuki posted...

after more than a year searching i still have not discovered the name for the secret raisin pickle. i guess it was a curry house (house, the same brand that makes curry) specialty. but i havent seen the raisins in more than a year now. maybe its been two years. i loved that stuff!! a shame. i should have gotten a recipe or a name at least. anyways curry is in the news in the nyt today: http://www.nytimes.com/2008/10/26/magazine...html?ref=dining i have not yet made curry from scratch. i have got a few curry mooks for ideas though but its just too easy to melt those blocks. i LOVE katsu curry rice but i also do not deep fry. so many "do not"s. i always hold myself back from my potential! i have made a dramatic 180 degree change. i used to hate curry rice. now i make it once a month and adore it.

that ice cream looks damn good...

i didnt mention this since your relatives already provided instant sauce but you can use other flavourings including more japanese style sauces. pork or beef is usually stirfried. sometimes seafood is cooked as the meat, usually squid, shrimp or octopus. add sliced white onions, green onions and other veggies (cabbage, sliced satsuma imo, maitake, carrots, etc). when all is cooked through and tender add water, mochi and sauce ingredients. the resulting sauce should be thick and clingy to the mochi. sauce ingredients can be a number of combinations. some roughly sketched ideas: 1) dashi, shoyu and mirin 2) kochujang, gochu ggaru (korean chile powder) and sugar 3) black bean sauce 4) gochujang and ketchup 5) gochujang, shoyu and cola 6) curry sauce 7) hi-rice sauce

i have a little cheap book and one of the "tips" they use is to stick the dough in a ziplock type bag and use your feet!

you must post a photo of you in your apron! i am also interested, by the way, in the soba too. looking forward to the next installment!

nakji was correct with her translation. there does seem to be rosemary (! wow. ive never seen rosemary used in korean cooking before) in there as well as pear puree. the instructions also suggest oden ("eomuk"). and dang-myeon are those clear potato starch noodles you use in chapchae. here are some pics of dangmyeon: http://tinyurl.com/5vy4ln. i dont know if you can find it in a regular market. you can do without it. or you can add ramen noodles like nakji suggests. its not really vital. lastly it says that the package of sauce should "happily" serve a family of 2-3 people. its a snack anyhow so you dont need to make too much.

i would recommend "dulpul" i last went a long time ago but it still seems to be quite alive and well. it was the best restaurant meal that i had in korea. DULPUL (들풀) dae hang no branch info phone: 02-745-9383 서울시 종로구 명륜동 4가 71-7 (seoul, jong-no, myeong-ryun-dong, 4-ga 71-7) map here: http://www.dulpul.co.kr/sub2/sub02.asp?sgubun=2 the daehangno menu is here with some pics and menu prices: http://www.dulpul.co.kr/sub3/sub03_02.asp?sgubun=3 i remembered that we had the "dulpul jeongshik" and the current price is 25,000 won per person with a 2 person minimum order. seems the prices range from 10,000 to 35,000 won per person, which should work for you. you may also order some items ala carte. i dont think everyone has to order the same thing but you need to meet the minimum number of people for some sets. kids can def eat there AND you can get a private room which is cozy. they really seem to care about each dish. it was all so so delicious. as long as they are in business i will go here each time we go to korea.

cool. like calpis soda! i wish these types of drinks were more popular in america....

i dont know what you should expect in term of price at namdaemun... but i can tell you that at los angeles small 10.5 cm ones (the widest point of the inside cavity) were going for usd$12.99 at the korean restaurant supply. wooden trivets were $1.99. i dont know how much the large bibimbap ones would go for though. sorry! i got a set of two small ones (for rice only, no bibimbap) just last month. i havent had the guts to use them yet. im looking forward to it though! just out of curiosity were the 2000-3000 yen ones the large ones?

kristin dont forget to purchase the wooden or heavy melamine bottoms for jjigae or dolsot bowls. not necessarily needed but if you can find hoddeok stampers i would get them too esp if theyre the right price. its going to be a fun trip!

oh. he was an ethnic korean in japan? cool! love the kimchi burgers. but i love the bulgogi ones the best...

they dont have lotteria in japan do they? ive never been to japan but i get confused by what are just japanese or just korean or what are both. ah, i just looked it up. it turns out it is japanese! so never mind! i love the bulgogi burgers at lotteria tho

one of these days theres gonna be a lawsuit and all hoddeok will be served lukewarm after that.

youre really not limited to shaped hard boiled eggs and tamagoyaki! western food is DEFINITELY allowed! im no kristin but in general you need to be able to pack food that can be kept and eaten coolish and it shouldnt be too moist. that and you need to think about balancing proteins vs veggies vs grains/starches. its a plus if the foods are more bite sized. other than that, youre pretty free to do whatever you want. substitute bread for rice and frittatas for tamagoyaki and so on... if you do want to go the route of more moist dishes or dishes that need to be eaten hot like curries and soups, then youd want to think about maybe adding a food jar.

not that i would ever pack this sort but i thought this was pretty scary! http://tinyurl.com/4bu6jv from http://tinyurl.com/4rlutm

do you mean 맛있게드세요? ("ma-shit-geh-deu-seh-yo")