touaregsand

If you think you're five year old can handle and enjoy Pierre Gagnaire or a restaurant along those lines, I don't see why not.

I would describe yeot as a taffy of sorts. Some are soft and chewy others are hard and can be cracked. They are based on syrups. Yakgwa is a deepfried cookie. Dasik is made from grains or seeds or a combination Jeon-gwa is made of ginseng, quince, ginger, lotus root, steamed rice, and jujube cooked in honey. Gwapyeon- Mashed berries that have been preserved in honey. Ganjeong- rice flour and alcohol, dried, fried and coated with honey. Come to think of these are probably what some of those plastic food towers are called.

Toljabi is a ceremony where you set a bunch of stuff in front of your 1-year old and you let the child pick an item. Usually the parents will put out a caligraphy brush, a sword (a pretend one for a baby), money, rice cakes, and some other stuff, I can't remember what else. Whatever the baby picks is supposed to predict her/his future occupation. The caligraphy brush means s/he'll become a scholar, sword - a soldier, money - wealth, I can't remember what everything else meant. Anyone else? ← Bowl of uncooked rice- Treasure/ wealth Thick string (the kind used to sew the covers on traditional Korean blankets)- long life Spoon- A life of good eating Caligraphy brush- Scholar I've never heard of the sword though. Maybe regional.

The brand I have is Sem Poh. My mom brought if from Korea. The label is entirely in Korean so the Romanization is mine. It's one of my favorite brands. I'm not sure if it's available in America. I mooch most of my pantry items off of my parents.

Abra- You might want to post in the Hawaii forum. There is a Tongan population in Hawaii.

The crew from the last supper. I know the number exceeds six. Jesus of course has to come, Judas can stay home, the rest can draw straws. Wine and bread are musts. I choose Milan as the location.

"Finger the banana." It will live on as a one of the greatest lines of all time on PBS. I'm tempted to say that I would have a put a fist through it or smashed it with the 86 pan. Only to have the three judges tell me I just don't have what it takes. I think I'll keep watching the show. The finalists seem to be more qualified than the one's chosen for Hell's Kitchen. At least there is hope that the winner can actually perform the prize so to speak. I'm with Robert on his predictions.

Second episode- Was I the only one who heard the elevator version of Everybody Hurts during one of the segments?

Here, here. I just finished watching the first episode. Ummm... who edited this? I can't help but think that some folks took the bait and were made to look like assholes. As for the salmon, yes some of the folks who auditioned butchered it. But I wasn't so impressed with Ming Tsai doing a demo either. Sorry, I really want to like him, I do like him and I think he has his talents. But it was a bit sad, not like he displayed oodles and oodles of finesse with salmon compared to those he was tsk,tsking on the show.

This reminds me of mu shu pork wrappers. I'm sure there must be a place in the SFG that serves what Kenneth Lo describes. But does the cabbage make it Chinese-American?

So now it's the journalist's fault? Top chefs are taking money/products to put someone's food on their menus and sometimes NOT telling their customers, and that's not news? This was a timely story that got to a lot of people who were shocked that their beloved chefs were doing this. That is news. And I'm sure from now on, chef's will be revealing their sponsorship deals, which is a good thing. Many people were probably unaware of these deals, even if they are public knowledge. Personally, I doubt anything nefarious is going on, but it's good to have it out in the open. ← Maybe we live in different worlds or maybe I'm a bit cynical when I see menus like "Chino Ranch carrots" or "Neiman Ranch Beef" I think two things the chef is catering to a customer who is name brand crazy or the chef has a cut a deal. Or maybe I'm a bit naive. Is Keller doing a California raisin tasting menu? Are raisins showing up in odd places in his restaurants? Is "I heard it through the grapevine" being played backwards as background music at Per Se? Or maybe I'm too focused on the actual food that is being served to me to care whether or not the chef is having sex with horses. I just hope he washes his hands before cooking. I don't see why "from now on chefs will be revealing their sponsorship deals." Just so a few diners can count the exact number of avocado dishes served in a restaurant than post on a board that there was one too many? Or to avoid gossipy posts on forums?

Ming is not the only victim of lazy reporting. See this post for Jose Andres' correction. ← Interesting thread. Some examples of "talking about someone behind his back in front his face based on someone else's word." Then the chef himself shows up to defend what? Defend himself against inaccurate or misleading reporting.

I have a question for those more in the know about the significance of The James Beard Foundation. A while back I emailed them about my husband cooking there. To my surprise I received a very pleasant and detailed response involving the costs and logistics. The respondent suggested that an event involving my husband's cookbook (after it's been published obviously) would be a much more cost-effective way to get into the house so to speak. For lack of a better word is it considered prestigious for a cookbook/foodwriter to have such an event at the Beard House? Would it be silly not to do it?

I like to tell people I make my egg rolls six inches long, but they're really closer to four and a half. Is anyone here aware of any Chinese restaurant in the US that serve a version of spring/egg-roll that's not deep fried? I like "soft" spring rolls. ← Um... you set yourself up here for a Freudian punchline. By soft do you mean summer rolls?

The traditional method for making gochujang is really time-consuming and labor intensive. But it does result in the three mother sauces of Korean cooking: dwenjang (fermented bean paste), Kanjang (Korean style soy sauce, sometimes called Chosun Kanjang) and gochujang. A quick method for making gochujang is with white miso paste, malt syrup and Korean red pepper flakes that have been reconstituted in ice cold water. The result is a sweeter than traditional gochujang without the complex flavors that aging brings. There are lots of good to excellent commercial brands available now. In Korea it's possible to find artisanal made gochujang. Very few people make it at home anymore.

It can't be. It didn't exist in Chinese cooking more than a couple hundred years ago. Since (I heard) it is imported from the Portugese via Macau to Hong Kong, the Portugese gotta be the master of these Custard Tarts. I learned through another forum the following recipe of Pastéis de Nata (Cream Custard Tarts) Looks about right. ← The Portuguese versions are similar but they don't appear to be the same. Traditionally, the Portuguese ones use a puff pastry that's been rolled and coiled into a snail before being pressed into the tart molds. So they don't have the same layered crust as the type some of us want. And actually, the recipe you linked isn't even the puff pastry version, but rather uses a basic pie crust recipe for the tart shell. Anyways, I'll ask the experts at the pastry forum and see if anyone there has answers. Portuguese version: Chinese version: ← The Portuguese ones look like a total home job and the Chinese ones look like they were made by a food stylist.

Wull, how much do you weigh? I suppose sometimes our capacity is relative to size...I'm pretty petite. However, don't get me started on premium ice-cream and chocolate. By the way, what skins are used for these biggies? ← I haven't weighed myself in a while. I just go by how I look in my size 0-3 miniskirts or form fitting jeans or x-s to s cheong sam. Eggroll wrappers. That's how they're labeled in the States anyway.

Whenever I make these (not alot of mayo though) the plates are cleared really fast. I've made them Asians, Americans and French. Just one would be a whole meal? I can go for three (am I pig? ) The cabbage filled, Americanized ones can be pretty tasty when made well.

I've had a lot of Indian food in LA and a little bit in London. I didn't notice a special "British flavor." The one Indian cookbook I have recommends onion based sauces. I don't have the book anymore. But I have vivid memories of cooking down loads of onions when I was cooking from the book years ago.

Most of the dishes are various rice cakes which I do not know the names of off the top of my head. I will find out and post later. I actually do not like to eat rice cakes unless I'm on some long hike. There are also plastic rice cake and cookie towers. Why plastic? I suspect it's because they are traditional foods that no one really likes to eat anymore so it's more cost effective to have fake ones. At least it gives the appearance of tradition. I have no idea what those are called, neither does my father much to my surprise. But I will email the photos to some cultural organizations who would certainly know. As for Farid in hanbok I will PM you a photo. He's not shy about being in public, but I don't like to show my face much. All the photos of him in a hanbok have me standing or sitting right next to him.

An umu is an underground oven, I think. I had this once with a whole pig (before I met my husband) and in Korea a whole roast pig cooked underground is fairly common wedding fare.

I found this website. I don't think you'll have much trouble finding ingredients for Tongan dishes in California. Sounds like it will be a lovely get together for a sad passing.

Yes, lots and lots. I'm not kidding.

This is my daughter's dor janche. I'm still scanning the computer for the boy's. That's my halmuni, she's 97 now and still drinking and smoking.

Add a little sugar, rice wine vinegar, sesame seeds and sesame oil to the gochujang. I don't think I've ever had or been served bibimbap with just plain gochujang.