melonpan

id be very interested what you think of the taste. is it bitter and sweet? and creamy? bitter sweet and creamy. sounds like coffee. but coffee goya is not.

im making the wine oxtails tonight or tomorrow. theyre sitting in a ziplock since late last night. cant wait....

<a href="http://csua.org/u/fsm">why not?</a> <a href="http://csua.org/u/fsl">savourie cakes hor-ray</a>

i dont have a staub (yet! they are beautiful... and im a sucker for beauty) but this alone is a big drawback for me. i am very paranoid about bitter charred bits getting into my food. as im cooking onions or ribs or whatever, browning may not yet be there yet, but a lot of the fond might already be bordering on blackening, begging for some broth or water to keep from burning.... im glad the interior of the lc are white; helps a lot in keeping track of where you are. just my 2 cents. again, i wouldnt let that necessarily stop you from getting a staub. esp if you already have a lc...

anybody know double rainbow ice cream? they used to have (dont know if they still do) a blueberry cheesecake ice cream. it tasted really cream cheesey. but that was over ten years ago. i just remember liking it alot. just havent seen it in all this time... ill keep an eye on this thread. maybe someone has a good recipe...?

i wanted to add that i was really tempted to add celery, but i wanted to try something new and i stuck to my guns and followed that recipe. i did kind of miss the celery taste, but its good to stretch your boundaries. i wont be so afraid of leaving them out. they werent so bad without!!!

i like bumping into these random stories. this is quite charming. never you mind about the boys. theyll come round to green beans. all the good people do.also. have covered my copy of the book with clear contact paper. i only do that for the good ones.

short ribs with ale tonight. changes: forgot to buy the horseradish. and ended up cooking 2 hours at 300 f, 2 more at 225 f. made the recipe as printed except for the horseradish (which i like. dammit) and the changes in timing and temp. they were very good. and also tonight the red cabbage. changes: added 4 strips of bacon and did not use butter (bc i just fried up a batch of bacon -- the other strips were for bfast later), just all bacon grease. otherwise followed the recipe. very good. but i think i could have used a bit more sweetness and a bit more kick. it might have been that the cabbage i bought was on the large side. will simply adjust the maple syrup (grade b) and cider vinegar to taste next time. made short ribs before. first time american style. and never made this kind of cabbage before. LOVED it.

disturbing. i am not sure that those are legal to sell or to eat.

I have two main issues with the broth. First, it take a long time to make and it not all that easy.Second, the version I have made has not turned out a great broth (least to make my trouble worth while). (I did try using the trick of adding dashima in the broth). yes, it does take a long time. some good things in life are quick to make, but like a lot of other things, naengmyeon soup is not one of the quicker things. takes a lot of time...

man, i wish i could taste freshly made konnyaku...

that looks lovely tepee

you can always just ask kristin to move the posts over.

i dont know how "caspian yogurt" is defined then. it is not sour. and it is runny. maybe it is not a truly fine yoghurt. but its tasty anyway.its pros are that it is not sour and that it can be made at room temperature. the con is that it is pretty hard to find. in the <a href="http://forums.egullet.org/index.php?showtopic=86566">flavored yogurts in japan</a> thread, specifically posts 8-12 talk briefly about caspian sea yogurt.

i can vouch for the oxyclean.bought a slew of cheap irish linen on ebay. some were yellowed. oxyclean soak half a day. wash. white. use them!!! i use mine. you only live once...

yes and yes.beon de gi = silk worm larvae gol baeng i = snails

what kind of trouble did you have with the broth?

many places do make their own noodles, so this could be it. or maybe even some trendy place added matcha to their noodles.

theres no way to know for sure, but maybe these had some "ssuk" (or "ssook") in addition to buckwheat?

went to the new torrance ca penzeys yesterday. got a larger jar of sweet hungarian and one smaller jar of half sharp. no pretty tin. i shook the thighs with paprika (half sweet half half sharp), a little garlic powder, some salt and a little bit of pepper (i wonder if that was pointless since i put in so little) all together in a new produce bag. browned them thighs for a bit in a skillet. then i sprinkled on MORE paprika for i saw lots of naked bits while browning. i had sliced two onions with my benriner and they were in my dutch oven ready to go. the chickens went on top and it braised for about two hours. my chickens did not look as dry in jasons or ronnies photos but that was because at the last minute i added another half an onion on top. we were too hungry for me to dry out all the onions by the time the chickens were done. so they were a bit too wet to enjoy most of them, but after lunch, i did reduce it a bit and now they will be put to some excellent use. the chicken thighs are all gone. i did not make the mistake of not using enough paprika. it was all deliciously paprikaed. i think the paprika will be gone in no time and i will get to shop for some pretty spanish tins soon. i never cooked with paprika before this afternoon. although it was not spicy (even with a good dose of the half sharp), husband said that it was good and i knew it was no lie since his plate was clean. thank you ronnie for the chickeny chicken recipe. very simple. good food. thanks everyone else for sharing. ive learned a great deal from this discussion.

hello. i ordered a LOT of gummis from <a href="www.germandeli.com">www.germandeli.com</a>. not all of it was gummis, but most of it was. some of it was for myself. the gummis that i chose (mostly haribo) are very good, but not that much different than the ones marketed towards americans. in otherwords, it might not be worth it especially for the more easily obtained haribo gold bears and twin cherries, etc. still, they have a good selection of more unusual ones that might make it worth the shipping costs. some that i bought and tried: <A HREF="http://www.germandeli.com/hacogu20.html">coffee gummis</a> (DELISH!), <a href="http://www.germandeli.com/redbanwingum.html">red band wine gummis</a> (better than dots... and not all that sweet - a plus) and <a href="http://www.germandeli.com/kadodiyoijog.html">cats brand yogurt sweets</a> (yogurt soft candies with flavours like tiramisu, panna cotta and cappuccino. i am still unsure whether or not i like these. i guess i dont think theyre that bad. i might order them again)... i have not yet tried the small, cheap package of <a href="http://www.germandeli.com/kn6seimko.html">knorr semmel knoedel</a> that i got. since its a processed thing, im half afraid its going to be bad, but sometimes i like kraft mac and cheese, so who knows? german deli.com packages your purchased goods very attractively in a styrofoam box with ice packs and the box is tied with black ribbon. good enough as a gift. very good outfit. if i want more german goodies (they also have regular groceries and sausages and other meats) i will certainly buy from them again since it was such a pleasant experience.

you know what? even if you do follow recipes to the letter, everyone has their own style and things turn out differently. that being said... all you have to do is tell her that the dish did not turn out because she made changes (ive made it now, and its DELISH). thats it. simple.in the future, give her recipes and just be ready for the time she calls/writes to you letting you know things didnt turn out so well. maybe you can consider not telling her about how easy/simple/delicious certain dishes are. maybe you can consider not giving her recipes. if that is not in your nature, just accept it... it is her problem for not following the recipe and dealing with the consequences, not your problem. you gave her the keys, how she drives the car is her responsibility. if you gave her a good recipe, you can sleep in peace. sounds like a sore point for you. instead of sharing recipes with her, share whatever else you adore about her. it can be tricky with family. just go with the flow and let it go.

have you ever tried cold soymilk noodles? its soymilk (with a lot of crushed soybeans added for thickness) plus thick udonlike noodles. sometimes topped off with some shredded cukes. served salty, not sweet. very refreshing, very good. you should also consider trying mix cold noodles (bibim naengmyeon) which is very spicy and mix thick cold noodles (jjol-myeon), which has same spiciness level as bibim naengmyeon. lots of good cold noodle dishes out there summer is almost here, but not yet. still breezy cool.

we do not accept this answer.

i dont feel like its an aquired taste the way, say duenjang or soondae, might be. its just hot water and roasted rice. the hot water has a nice toasty flavour and its starchy good.you say that youve tried it many times and each time you didnt like it (unless you like dishwater). you dont actually have to appreciate it. its like frosting (which i dont like in general and i will usually scrape it off). just enjoy the cake (which would be the sundubu) and let the rest go untouched and give the bowl to me.