melonpan

this looks so unbelievably cozy and delicious, you have no idea. there are no places serving any broken rice plates around here. have to make my own. thanks for posting this

i for one will DEFINITELY try this method out! thanks for posting this! sounds GREAT.

thank you! i guess i could have also gone to the source tooo. but this is definitely nice and generous of you. filing this away! now to find me some edamame...

im confused about step two. what do you do with the water from step one? (and this water is plain, unsalted water, correct?) i ask because it seems you salt edamame without water and you wait one hour but you have done nothing with the boiled water...

thank you so much for posting this! all the great photos too... are those bottles glass or some type of plastic? is water ever applied, or is it a part of the original substrate? sorry about the late nature of this post.

after i have finished assembling the rolls, i use sesame oil to brush the outside of the rolls. i usually do this with my bare hands. then i use sesame oil to oil the knife when i am cutting the final rolls into slices. it helps from getting the knife all sticky from the rice.

i think most people will agree that its a japanese thing that went to korea and koreans had their own take on it. i dont know where wikipedia got it from but ive never heard of anyone dipping their kimbap in kimchi gukmul ("brine"). never seen it done. no dips, no soysauce. the fillings should be salty. many koreans love spam in theirs (*waves hand*). my mom, whos been living in california too long, now never makes hers without avocado.

this isnt a strange incident. just a plain old con job. could happen anywhere. sorry that it happened to your husband!

spinach

i eat rice at least once a day. usually three times. sometimes i feel this way about rice. they do sometimes look like maggots to me. very disgusting and completely unappetizing. and sometimes there are photos of dishes (can be anywhere. ive seen them here on eg too) with rice where the rice looks particularly maggoty to me.and i cannot get the image out and i cannot eat much for a little while. but i get over it rather quickly. i simply NEED rice in my life. if i go too long without it my stomach rebels and i feel like i am constantly with heartburn. is this a psychological thing? this feeling of heartburn when i go without rice for a few days? i feel like its just a mental thing, but i simply dont have the will power to fight it. its just easier to cook the damn rice and eat it.

tis comforting to know that im not the only one who feels sorry for broken snacks. i dont ignore the whole pieces, though. i systematically find broken pieces and eat them up first because i feel sorry. and then i continue with the "normal" ones.

brilliant. i learned my one thing for today

a recipe for kong guksu i put up some time ago: http://recipes.egullet.org/recipes/r1096.html i have had kong guksu with somen, udon, kalguksu and soba. i would NOT have this with naengmyeon type noodles, though. since i posted that i have also tried it warm (with udon) and its pretty good, but i prefer cold. as a condiment, add a few drops of sesame oil.

time to make shikhye and kong guksu!

im not too sure what naengmyeon noodles are made from. seems to depend on the individual companies and restaurants. some are chewier than others. can be made from something called chilk (arrowroot/kudzu, dont know what this is exactly), buckwheat or sweet potatoes or combinations of these items. there are restaurants that make them and they will put in their own special powders into the noodles to make things more healthy, tasty. i know you tend to make small batches of kimchi. make a little more than usual of the yeolmu kimchi because you can DEFINITELY add a bunch to your naengmyeon. love summer time.

yeolmu kimchi is one of my favourites. it tends to be on the mild side and the gukmul is refreshing. and i love greens...

hmm. domestic goddess might have got it right with the radish tops. yeolmu kimchi? it can be soupy, doesnt have to be served soupy though. look through a couple pages of these photos: http://tinyurl.com/4orlaz

it never occurred to me to freeze my miso either. and i missed this the other two times too. thank you for writing it again...

in the last two days have made: cranberry streusel bars (from the oregonian: http://tinyurl.com/2gzg7w) (definitely a keeper for me. makes great use of cranberries!) peanut butter crunch cookies (from real simple: http://tinyurl.com/2hlvrp) i followed the instructions (with the optional strawberry jam) but the cookies were a bit too crumbly and dry. i REALLY like the crunchiness of this though, which is from the rice krispies. i dont know quite how to fix this recipe to make it a bit more wet. maybe add another egg, maybe add water/milk, butter... quite a few variables and im not one to really tinker and i dont bake enough to know how to make them less crumbly. so anyway. ill probably make them again... but how, im not sure.

sure is gorgeous out there. even with the dinosaurs!

is this aged ham too salty to have as a steak? is that why it has to be sliced thin? is it tender? is it spongy juicy like the stuff from tins? im asking because i dont know...

another vote for CHEESE

yay for no soak! yay for presalting! yay yay yay for beans!

i meant try it today since they might have it back in stock!we were out for a while too and then i saw them again yesterday. i am telling you that they come and go, come and go. it is definitely worth your while to at least call one or two japanese markets in your area to see if they are now restocked with gogo no kocha.

hullo, thank you so much for sharing. its a nice slice of a different world... looking forward to more that you share.