kguetzow

I think you should have grabbed a large knife, and to borrow from jinmyo's playbook, SCREAMED! "You have to use the common sense! I'm Ferran Adria, beyotch!"

That looks good. Almost too perfect for authenticity. And the tooth picks? just for the photo? Usually there would only be a single pickle spear running lengthwise along the bun. But as a nearly lifelong Chicagoan I must say that very few Chicagoans would notice any minor differences from dog to dog. They really don't give a sh*t as much as the legends would have you think. Your picture made me hungry for a dog.....thats makes it an A+

It was very nice to meet everyone, avatar free. Treated very well as a newbie, no hazing Just a few pics from me. Before and after of Dom The L&B Pizza Garden of Love

I'm a newbie and my wife is already assuming that there must be some porn connection in here. Pizza club is code for swingers that eat too much.

I made it yesterday. Used a 2/3 white 1/3 mixed proportion. The beans were undercooked but edible and the purple color was quite intense. I think I'll try a 3-1 ratio next time. Maybe a touch more water. My daughter used to eat brown rice, but since has decided that it's yucky. So now I usually use Tamaki brand "Haiga" rice, its has the germ left on it, but still resembles white rice.

Thanks! thats basically the same. I thought mixing it with rice was the thing to do. Does anyone ever serve this without mixing it with rice? What setting do you use on the rice cooker (fuzzy logic of course, My logic is always fuzzy). And I also wondered if this is served with anything particular, or is it just a rice alternative for any dish/day/mood? Thanks again

I believe it is used asa healthy substitute for white rice. Kind of an ULTRA brown rice. I have recipes for red beans and rice mixed. My rice cooker has several settings for different styles of rice, and the package suggests soaking and using a pressure cooker, but says you can use a rice cooker. Each seems a little vague, and was hoping someone had some experience with this. I can't find any exact references anywhere to the dish Here is the package http://www.rheebros.com/product/detail.jsp?prodId=11

A little off topic but, The Old Raj Gin. Tried it? Worth the price?

Has anyone made mixed grains in a rice cooker Any Hints? The bag I have is a combo of barley, millet, sweet brown rice, brown rice, jobs tear, red bean, black bean, mung bean, black sweet rice, corn, green pea. The birds outside may enjoy this more than me

Thanks, no I don't know of it. My wife reads Korean but doesn't cook, so she translates for me if neccesary. Yeah , Dok Suni was a dissapointment. But they all are hehe. There is so much assumed, handed down, grandmotherly knowledge that these recipes just have to be interpreted with grain of salt. I guess I'm just spoiled by all of my other great cookbooks. I would love it if Paula Wolfert would comment on the difficulties of capturing this sort of knowledge and creating a book that "works". Her classic book certainly does this and I don't have any problems like I do with Korean books.

I must say WARNING! This can be frustrating. I have quite a few korean cookbooks ranging from books written for koreans to books written for non-koreans ,Dok Suni etc.. I have to say that ALL of these books are riddled with typos and recipes that don't work or make sense. Translation problems, proofreading problems, and not much recipe testing I assume. I am currently on Korean cooking marathon. Not gonna quit until it all tastes 100% authentic. When my Korean mother-in-law can't tell the difference between mine and her's I'll be happy. It amazing how counter intuitive this cuisine can be for an American. I am having lots of fun doing this and getting used to the fact these recipes are constantly screwed up. I wish there was a "bible" that you could always trust. Still searching, but until then I just cross reference every recipe with 2-3 books.

Yes! You have been poisoned. Most toxic plants that we encounter are only dangerous in larger quantities or if ingested by an infant. I wouldn't worry, but I also wouldn't add toxic things to my diet unless it was really pleasurable. Mushy spinach substitutes don't seem worth it. Alcohol on the other hand.........

The dust bunny you found is "rubbed" sage Rubbed is essentially precrumbled. Some sages have a very fuzzy surface to the leaf and my guess is that the term rubbing came from trying to remove the more flavorfull softer part of the leaf while leaving the more fiberous structure behind. kurt

Staring at the snow enjoying a Jean Danflou Calvados kurt

Kim Chi Chigae, Nakji Bokkum, Jun, Rice

The Bat signal has sounded and ViaChgo is right on the mark. kraut, fried onions,etc. are incorrect! And as far as ketchup goes, it should be just a little

Woops! I thought you were in chicago

Superdawg, Portillos, Demon Dogs Portillos makes a good Italian Beef Sandwich which is equally important when it comes to Chicago food. Superdawg has the best building by far

How do I stop someone from bringing their "wings". He puts them in a crock pot, adds hot sauce and thats it. Nearly raw chicken wings floating in a watery Louisiana hot sauce. It the Salmonella Superbowl! Since this is traditionaly a less refined event, maybe a good time to say "Dude, your wings suck, stop making em!"

Would using a commercial citrus infused vodka as the second bottle in your recipe be worthwhile? Or is that going to to stomp on some delicate complexity? Always lookin for the overkill route.

It was a nice match. Not incredible but good. This Brew pub has ok beer but not my favorite. I'm wondering if these "Brew Pub/Restaurant" places don't age their beer enough? Too fresh? They all have that lack of cohesion to their beer. The flavours seem seperate and obvious. Does this make sense? kurt

Thanks for the reply. Shangy's is closed today so I went to th Bethlehem Brew Works and got a couple of the 1/2 gallon take out jugs. They have a golden ale (basic and simple) and an Apricot coriander brew, should be a decent match up. How was the Southern Tier? I may try it.

Going to a colleage's house tonight for a Bangladesh-y-ish-en? meal. I'm looking for some favorite libations to pair with it. Any suggestions?

I make this with the small but not the teeny teeny thread size. I prefer them crisp so do the frying before the saucing. One change I made to the tradtional style, is to use Poblano peppers instead of the korean twist peppers. Gives it a much deeper flavor.

I live in Lancaster County, and frankly find your characterisation of the rest of the Commonwealth to be offensive. Were I live there are a signifigant amount of conservative folks who oppose change in the system. There are also lots of folks,like me, who woulld like to see change. This sure ain't Alabama here and a discussion of the merits of the PLCB and changes to it are best served without ridiculous statements like that being made. I often post here about wine offerings at the PLCB specailty store in Lancaster, which is open on Sundays, by the way. What would you think of someone posting that everyone in Philadelphia is in favor of this change because the town is full of drunks. My reply here does not begin to describe my upset at these sterotypical, ridulous statements you made. True Fact: I do not agree with those who oppose change and picketed PLCB stores. However, I support there right to do so without calling them names or suggesting they are from Alabama. Your unsupported generalisations about folks who live were I do are un fonded and unfair. ← [/quote Anyone from Alabama offended by the comparisons Pennsylvanians?