melonpan

glorified rice it might be worth it for you to call your local market and see if they have gogo no kocha in stock. i found some tonight and im enjoying it now as i type. for the record tonight i also saw for sale calpis, and some coffee milk products as well.

What exactly IS Calpis btw? I've drank it twice (if I remember correctly) and thought it tasted pretty nice but have no idea what's going down my throat ← calpis are a group of soft drinks that contain milk powder in them. good schtuff. i also really like the calpis soda.

it is true. its is because of the milk and importing problems. believe you me, you want milky tea/milk coffee, etc and nishimoto trading and all those other importers want to sell these drinks to you. grocery stores keep gogo no kocha, etc on order (g.n.kocha is popular. and in the american japanese grocery store, the beverage case is right up there in terms of profits), but whether or not it can come in to the states is another story.they become on again off again available partly due to import restrictions and bans. im sure there are other reasons but this is def. partly true. how calpis and those other drinks get by, *shrug*. they just do. as to why there is an import problem, dont know. but i heard speculation (and it is JUST speculation) that its retaliatory in nature bc of the old (3 or 4 years ago?) bans against u.s. beef. maybe someone in the biz knows the reasons why.

all along i have been using the magnum and have been VERY pleased with the results.today i got some smaller white peppercorns and put it in my peugeot. it ground it like it used to! it really was the size of the peppercorns that made the difference. i dont know why the magnum is able to handle the larger peppercorns, but it does. anyway. i will now be able to use both mills. thank you emsny!

what you do is, you look up recipes for how to make mochi. there is a nice thread here with some recipes:http://forums.egullet.org/index.php?showtopic=16333 regular ddeok is made of regular steamed rice and chapssal ddeok is made of steamed glutinous (aka sweet or aka mochi) rice. to make them proper, you need to make them chinese style and make them pulled. otherwise you can use regular kalguksu noodles for these two dishes (see post #97 above) with delicious, but different results. given that i couldnt pull noodles, i would prefer handmade kalguksu over store bought dried udon noodles which my mom sometimes does.

thank you for this suggestion, emsny. i hadnt thought that it might be the peppercorns and not my mill. the peppers i used _were_ large tellicherry peppercorns. so my mill may not be broken! im still quite attached to it you see. hurray! thank you for this tip. ill see shortly when next i buy peppercorns if it was the size that was the problem.

im so glad you liked them. oxtails are the best. my lips are smacking are your photos! well done!

bought the smaller magnum. fills more easily than the peugeot. works very well. my only complaint, and it is a minor one, is that the finest grind isnt so small. but its good enough for what i need. if this continues to work, im very pleased. after a year ill see if ill be able to recommend it to others. but right out of the box, its very nice!

BRAISED. in red wine. with carrots, onions and celery. but right now its too hot to cook oxtails.

this is the case with a peugeot that i have. it is wooden and pretty, but it just spins and spins. looks fine, but maybe it is broken. wish it worked.no pepper. i am so unhappy. so grumpy. am i exposing my shallow self? at the end of the day, however, i want my pepper and to hell with looks. dont really like the magnum, but i think im going to go for it...

okie dokie. take fresh ggaetnip. roll up cleaned leaves into a log, then slice into strips. add them in the last three minutes of cooking kimchi fried rice. yes, just fry them up with the rest of your ingredients. refreshingly different.

What a disgusting remark about warabi mochi and kinako! ← you should hear what people tell me to my face about what they think about kimchi and duenjang... *shrug*their loss. more for me.

in the curry houses here in los angeles, a lot of curry gets served with typically 1-3 kinds of pickles. 1) typically red, very crunchy, not too salty, maybe slightly sweet pickle. dont know what this is made of. if im guessing right, then this is fukujinzuke. 2) typically white. sweet. vinegary, kind of like the red stuff. crunchy. maybe this is rakkyozuke? 3) made from raisins! sweet and soft. the raisin pickle puzzles me. anyone have the proper name for this? any links to recipes for any of the three pickles? (in eng or japanese.) thank you so much!

thank you, hiroyuki~

http://www.shikoku-np.co.jp/feature/nokoshitai/syoku/17/ oiri. is this something to eat?

looks positively scrumptious! thank you for sharing!

haha... thats great. my mom calls rib eye levi too! in the patjuk?either way, yes or no, i can safely say that anything with black rice is a recent fashion. in fact, my mom mentioned black rice just this past christmas! i wonder if your mom and my mom watch the same ajumma network. im an ajumma too but i watch ajumma channel 2 (for the gen x ajummas) because i never heard of black rice either until xmas. maybe i should watch chan 1.

although i did notice if you put a url in quotes it wont do it. for example: http://www001.upp.so-net.ne.jp/e-pan/recipe/kashipan.htm versus (http://cupcakeblog.com/) does it work with a period at the end? or two? http://www.nordljus.co.uk/en/... what about just a dash in the front? -http://www.bialetticafe.com/

i dont know how long this has been true, but its a real nice touch. kind of like gmail. im talking about the automatic hyperlinkization of the web urls i posted. it used to be they werent done automatically and you had to do each link by hand. what a pain in the ass that was. in fact, today was the first time in years that i was too lazy to add the links. i just posted the links without the code. i figure no one follows through anyway. and when i posted it, to my surprise they came up automagically, just like they do in gmail. yay! hoo.ray. for the geeks.

hey i can help you with a recipe if no one else does. someone posted a recipe from a book in english here: http://korean.allfoodrecipe.com/016535.shtml there are, of course, lots of korean recipes when you search: http://csua.org/u/i25 heres what ive come up with after looking through the first several korean recipes: basically, boil red beans until they are soft. meanwhile soak sweet rice in a small bowl. (others use plain rice.) make sae al by mixing mochiko and water. form the sae al into nice little round balls, about the size of dumdums (http://www.dumdumpops.com/). when the red beans have cooked thoroughly, strain and mash them through a strainer, being careful to reserve the bean water. add the bean water back to the mashed beans until you are a bit past the consistency you like it. it needs to be more watery since you still have to cook the sweet rice and the sae al. if all the reserved bean water isnt enough, add more water. now add the soaked sweet rice and the sae al and cook until the sweet rice has expanded until it becomes juk-y and the sae al is soooooft and chewy. that doksuni recipe uses plain ddeok, not sae al. sweeten to taste with sugar, or leave it savoury. so if no one else comes with a proper recipe and you need help with translation of any particular recipe let me know. ok.

i just wanted to add that i LOVE naeng chae, but rarely get the chance to order it since its not appropriate to order for just two people (its a large dish and uses a lot of expensive seafood, so its more appropriate for larger gatherings) its not wasabi. its that yellow mustard that acts very similarly to wasabi. i think its the same mustard you use in naengmyeon.

yes, you both (sheena too) have it right.there are subset of chinese dishes which have been adopted and made very popular by koreans. i consider these dishes basically korean, but its not really native korean food. most koreans will tell you these dishes are chinese, but most chinese wont recognize them. or if they do, they will say that its "off" or that its really different. these "chinese" restaurants often have the following characteristics:<blockquote><i><ul><li>they have the name "shan-dong" or "qingdao", a major city in shandong <li>often the only places in korea or in america where you can most easily count on finding handpulled noodles (which koreans call suta guksu) <li>have the following dishes<ul><li>jjajangmyeon 짜장면 (suta guksu dish) <li>jjambong 짬뽕 (suta guksu dish) <li>lajogi 라조기 (a kind of chicken dish) <li>gganpoong-x 깐풍-x (substitute x with chicken or shrimp) <li>fried rice 볶음밥 <li>tangsuyuk 탕수육 (sweet sour pork) <li>palbochae 팔보채 (aka happy family) <li>naeng chae aka yangjangpi 냉채 aka 양장피 <li>mandu 만두 <li>wangmandu 왕만두 <li>japchae 잡채 (its korean, but you can always find this dish too) <li>mapadubu 마파두부 <li>ggotbbang 꽃빵 </ul></ul></i></blockquote>of course not all restaurants have all these characteristics/dishes, but as a general rule, you'll find that what is here is true. and sheena, ggan-poon-gi is not anything like tangsuyuk. sheena, if your parents live in maryland, you MUST try the gganpoongi at dae sung kwan on veirs mill road in wheaton. i dont know if they live in that area, but the gganpoonggi there is to DIE for. we were gganpoonggi ADDICTS. it was ugly. we robbed cars to get our daily fix. humble place. its just a run of the mill chinese korean restaurant, but it is close to our hearts. Dae Sung Kwan 대성관 11215 Viers Mill Rd. Wheaton, Maryland (301) 949-1500

suzy, i dont know where you are exactly or how long youve been there but have you heard of chicken alice?<a href="http://starbulletin.com/2005/02/16/features/story1.html">http://starbulletin.com/2005/02/16/features/story1.html</a>

i wasnt so sure about korean fried chicken trend. maybe... but maybe by the time that comes around here, the korean frozen yogurt trend will have subsided. is the whole frozen yogurt thing just an la thing or is it also over there in nyc? i have some tongdak radish recipe links here. have not tried them. just saved them for a rainy day. i do love "통닭집 무우"...<a href="http://blog.dreamwiz.com/huskyblue/4780661">this page</a> gives a couple different promising leads... <a href="http://world.kbs.co.kr/english/korea/korea_cuisine_detail.htm?No=552">this one is in english</a> along with a chicken recipe. <a href="http://tinyurl.com/2pmq9k">another radish recipe here</a> although it isnt cubed, its all the same. you could probably just swipe the muu recipes from vietnamese pickled carrots and radishes and get the same exact results. i cant think that there is any difference. since im posting all this, ill just follow huskyblues lead here and post some ratios: vinegar : sugar : water : salt 1 : 1.5 : 3 : 1 (first link) 6 : 6 : 6 : 1 (first link) 6 ybsp : 5 ybsp : 1 cup : 1 tsp (second link) 1/2 cup : 1/2 cup : 1 cup : 1 tsp (last link)

i was pleased to see two books that i really like listed. al sichermans <i><b>caramel knowledge</b></i> is underrated. its funny, its got a lot of good recipes and the themes are creative. sicherman makes for great bedtime reading. i got it randomly more than 10 years ago and its where i learned how to make crepes. this book points out that you can use crepe batter to make yorkshire pudding. the other book is <i><b>the decadent cookbook</i></b>. the recipes arent practical like <i>caramel knowledge</i>, but its not supposed to be... another book that is good for reading in bed. outrageous, utterly fascinating. beautiful. im glad someone wrote this. i lovelovelove both of the above books. esp <i>the decadent cookbook</i>. but i think the plain weirdest book that i have is <i><b>bull cook and authentic historical recipes and practices</b></i>. george leonard herter had a shitload to say about everything and its all here in this book. the 350-odd pages are PACKED, just PACKED with the drivel, half truths, secret tips and cooking methods and yes, some recipes that mr herter researched and (im guessing) made up. he easily gets distracted and randomly follows odd threads and gets off track for paragraphs before remembering what he was writing and going back to the original topic. i dont like keeping this book around me, but i cant seem to let go either.<blockquote><i>...<center><b>JAPANESE METHOD OF MAKING A PORK ROAST</B></CENTER> The first Japanese originally came from China and they brought with them traditional old Chinese cooking methods. The Japanese are great lovers of pork and through the centuries have developed a great many tricks in cooking pork. They were using sugar sauce in hams over 2,000 years before sugar was even known to Europe. Europe has had sugar only a relatively short time. Sugar came to Arabia in the 13th century, to Sicily in the 14th century, to Portugal in the 15th century. It was really late in the 16th century before Central Europe had sugar. In 1747 the German chemist Marggraf was the first to discover sugar in sugar beets and this made sugar plentiful in Europe. The Japanese trick that I like in making a pork roast is as follows: Before putting your roast into the oven sprinkle it all over with cinnamon. Rub the cinnamon in well. Poke some holes into the roast with a sharp nail, or skewer and work a little cinnamon down into the holes into the heavy parts of the roast. Cinnamon has almost a miraculous effect on pork. If the pork is strong, and much pork is, it takes away any strong porky odor entirely. On good pork it give it a delightful, fresh taste. This method was standard procedure at lumber camps after a number of Japanese cooks served pork roast this way just once.... ... <center><b>HOW TO MAKE JERKY</CENTER></B> Jerky is made up of meat that has been smoked and slow roasted until all moisture is out of it. In case of an atomic bomb attack it would be very important to know how to make jerky, as it would be the only way left to preserve meat for long periods of time. With electricity knocked out electric freezers become useless. With the gas lines blown up gas ranges would be worthless. With the railroads blown up coal could not be moved in for cooking. .... <center><b> SUKIYAKI AND A WORD ABOUT FISHERMAN'S WHARF</B></center> ...The Japanese as we know them today were a tribe who settled in Japan from Asia. The original inhabitants of the islands were a race much like Eskimos. They are now nearly extinct, only a few of them being left in present day Japan. The ancient Japanese unlike the Chinese did not care for games of chance, considering it a form of theft and highly dishonorable. There were fewer thieves in Japan than any country in the world as they hated stealing and punished thieves with death. White was a color of mourning and black and purple colors of celebrating. They spoke a language of their own not Chinese and had their own alphabet and number system. For the most part they drank Cha, a tea made from crushed berries of a mountain bush. They did not drink tea like the Chinese. Japanese food in Ancient times as well as modern times, is nothing like Chinese food in any manner. The Japanese people have never cared for Chinese food of any kind. Chow Mein, which means fried noodles in Chinese, and Chop Suey which means fine mixture, in Chinese, no Japanese ancient or present would ever think of eating. Japanese women are the cleanest of any in the world. If they have enough water they will take a bath twice a day. That really is something. Many an American soldier who did duty in Japan has regretted ever since that he did not marry one. ... [ingredients for sukiyaki. the first 7 ingredients cut] ...Two cups of celery sliced lengthwise and cut up into pieces about 1/4 of an inch square. Celery was not used in Sukiyaki to start with, as there was no celery in Japan. Bamboo sprouts were plentiful and cost nothing and were used. Actually bamboo shoots have no taste at all and the celery improves the Sukiyaki greatly. You can leave out the bamboo shoots altogether and just use 2 1/4 cups of finely diced celery and your result will be excellent. One two-inch square cake of soybean curd. This you do not need. Soy bean curd cake tastes like a sour piece of custard and looks like it and most people do not like it. Here again is an ingredient that was and is cheap in Japan and used simply because of this. You do not need anything to replace it at all, but if you want to be fancy and greatly improve on it, put in a two inch square or two of custard or one egg made into an omelette and cut up into one-half inch squares. ... Now take 8 ounces of soy sauce and put it into an empty one-fifth of a quart liquor bottle. Add one level tablespoon of sugar to it and eight ounces of water. Shake well. Although there were originally no grapes of any kind in Japan a good modern day Japanese trick is to use 7 ounces of water and one ounce of grape juice instead of the 9 ounces of water with the soy sauce. It adds a great deal to your Sukiyaki. [... more cuts this next part is a continuation of the sukiyaki entry] If you ever get a chance to go to the Fisherman's Wharf in San Francisco which is an area of restaurants, take this advice. The Fisherman's Wharf in San Francisco is strictly phony atmosphere. There has been no commercial fishing in the whole San Francisco are for many, many, years and no fish come into Fisherman's Wharf. A few boats go out for crabs, but that is all. As you walk around the wharf, the mongers try to sell you what is known as a "Walk around Cocktail." This is a paper cup of small shrimp. All of these shrimp come from Mexico. If you go into one of the seafood restaurants you will find that the live lobsters are all from Maine, the large shrimp from Texas, the fist and abalone from Mexico, and the oysters from Louisiana or the east coast. The seafood is not bad, but no better than you can find in a good restaurant in your home town. In fact, as long as they have to import everything, they should have walleyed pike, shad roe, red snapper, sea turtle meat and catfish, which are some of the real delicacies in fish and sea foods. There is a restaurant in Fisherman's Wharf that is very much worthwhile to go to however, and it is called Tokyo Sukiyaki. This is a very fine Japanese restaurant. Go there and have some Sukiyaki and you will have something to really tell your friends about when you go home. The Sukiyaki there is excellent, not as good as you can make at home, but very good. A beautiful Japanese girl right from Japan, and no phony, in true Japanese dress, will prepare your Sukiyaki just for you on a private little burner right at your table. You will find that she can just barely speak enough English to answer a few questions regarding preparation of your Sukiyaki. If you are a drinking man have a glass or two of warm sake before your meal and a bottle of Japanese Kirin rice beer after your meal.</i></blockquote>350+ pages where everyone's histories (picts, french, danes, hawaiians, mexicans, minnesotans, new orleaners... if theres a people, theyre discussed) and secret methods for cooking just about everything is all here.