Soup
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Posts posted by Soup
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Kristin,
Your dish looks amazing!!! I have never eaten horse but I am very curious now. How was it BTW?
Soup
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When growing up I heard all those joke but thankfully, I don't have to defend my eating habits to a group of boys on the school playground. I know Koreans have a tradition of eating every part of pig, cow, etc. And certainly Koreans have a tradition of eating dogs and other animals considered pets.
I am proud of my food heritage and as are many of my ethics friends. I also rather like eating and enjoying different types of ingredients and don't mind talking about it. If people have problems, it just that... their problem.
I don't agree with Howard stern much but once on a show, an irate caller phoned in to complain about a Korean business man buying dogs from NJ dog pounds for export to Korea as food. His response was at least they are making use of them. We Americans just kill them and throw them away. (I'm paraphrasing a bit here).
I think the greatest issue with food is not what you eat but wasting it or not having enough of it.
Anyone want to buy a soap box.
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I actually like last night's iceland repackage. I'm not entirely sure why. Perhaps it is just that he hasn't been on in a while.
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I've really enjoyed your post and hope you continue... Thank you!! Let me just also say that pan has to be the most famous pan on egullet!!!
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Been trying to think about items that chinease eat that other culture do not...
The only think I could come up with was placenta. I believe there is a tradition of eating placenta for medicinal value. i've not heard that tradition in any other culture (but I'm no authority). Everything else so far on this tread, I know other food culture eat (and enjoy).
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Jelly fish salad (hae pari nang chea) is a common dish and usually served at banquet type meals. It is cut into thin long strips and thrown in with jullianed vegies to make a "pasta salad" like dish. The dressing is made of yellow korean mustard (has similar kick as wasabi) and it will clear your nose. I've grown to really love this dish.
Last time I had it was at my son's 1 year bday. The caterer we use always seems to include it. None of my neighbors (none of them who are korean) would touch it. My family ate it up.
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I gave it a try. It was the recipe I was looking for. I added half jalepeno and half garlic. I'll let you guys know in a few weeks how it turns out? Have you guys put in other vegies?
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Well, I've started buying strawberries again since last Sept/Oct. I've been seeing more strawberries from CA in the grocery store at a reasonable price. I keep buying strawberries with high hope they will taste like the berries my granmother used to offer me or the berries I use to buy in NJ (I lived about 200 yards from a field that grew berries in the spring in the mid 90s). And the problem is they never do.
The berries I used to get were small, deep/dark red and very tasty. The berries I get now are poor imitations. The are large, light red and card boardy. So are the major grower just selecting out the flavor for looks, shelf life and transportability (aka red delicious apples)?
If all the stuff at grocery stores are poor (very rarely do I hit a decent batch) where do you score your berries and what varieties do you go for?
Still searching for a great strawberry...
Soup
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Kochugaru seems to last longer in the fridge. I do the same but there really is no problem with the Kochujang. The stuff used to be (and currently still) kept on terraces long before refridgeration.
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I've kept mine in the pantry for over a year with no problems. The stuff I have currently is 6 months old (I put date on it when I open it).
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sazji,
you rock. The noodle look pretty good. Congrats!!!
Soup
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Kochujang does not need to refriderate. I leave mine out covered tight in a cool dark place (i.e., my pantry). The top will get darker but don't worry about that.
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thanks john. I'll give it ago this weekend. I think the recipe sounds about rights.
Soup
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I've tried the trader joe's brand but I have to say, I love the old favorites...
1. JIF
2. Peter Pan
3. Skippy
I'd rather have crunchy vs. smooth but would gladly take either.
Lately my favorite mid night snack has been (there is alway hot dogs, but aside from that) two peice of white bread and make peanut butter sandwich like I'm making a grilled cheese. the PB get warm and runny. That and a glass of anything...Yum.
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I am looking for a recipe. I got from someone a jar of Jalepenos pickeled in a sweet soy sauce brine. It was amazing. Crunchy, sweet, salty and hot. I couldn't stop eating them. Now they are all gone and I don't have a recipe for it.
I don't know the Korean name for it but the this soy sauce based sauce is also used to pickle other vegetables (e.g., garlic).
I would really appreciate the recipe.
Thanks in advance...
Soup
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I use leftover cooked rice and the ratio is about 5 to 1. But I also add water throughout the cooking process. I've tried experimenting with stocks (instead of water) and also reducing the startch by replacing the water during cooking and it wasn't that great. Just adding water and cooking the heck out of it seems to produce a great bowl. As for topic, left overs with a bit of hot sauce and soy works out great.
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I've not been to C'ville in a long time but here are some place you should try to visit (although not asked some are definite road food type places).
C&O and Silver Thatch Inn were both really good. I've enjoyed many great meals there.
However, my favorite places are ...
Spudnut (great donuts)
Big Jim's (great BBQ and hamburgers, big jim's platter is a sight to behold)
White Spot Gus burger (all the way)
VA Country Chicken (next to dirty nellies on JPA). Fried chicken livers are the best.
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Marco polo, your description made me think of warm summer evening, plate of yook hwe and a bottle of ice cold beer. 6 more months.
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Raw beef and Sea food. Love them both.
I am very nervous about "getting sick". example, I've never eaten raw hamburger. I don't think I would trust it unless I knew someone I trusted grounded it.
Raw beef is really a treat.
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Fengyi,
Thanks for the encourgement but I'm still not all that sure. I do order it from time to time when I go to a nice korean place. It is interesting, eating a rare steak (which I also love) and eating yook hwe is completely different experience even thought at the heart of it, it is still eating raw meat.
I also like yook hwe better than steak tartar but that's just me.
Nakji,
I get yook hwe at most generic korean BBQ places. Check the appetizer section of the menu.
I am drooling thinking about this dish as I type this. YUM.
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How was the prepare food section? Was the selection and quality good?
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On the chip side, try Tim's Cascade Jalapeno chips. Best chips I've had (they do mail order which is how I get them most of the time).
I also love an ice cold dill pickle.
Pickled Jalapeno (korean style): pickled in soy/sugar solution. They are really crunchy, salty and slightly sweet. Found in korean grocery stores. BTW, if anyone has the recipe, I would appreaciate a copy.
pickled beets.
Pickled herring (not the cream one).
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My mom use to make it at home and would serve it at room temp or slightly chilled. I'm assuming the frozen thing comes from freezing the meat to get it to cut thin.
She no longer unfortunately makes this dish. I am too chicken to make it for fear of getting sick.
It is amazingly yummy dish though.
Lunch! (2003-2012)
in Cooking
Posted
I ate at subway. I order a veggie 12 inch veggie with everything. I got just what I asked for. Bunch of tasteless stuff and a few hot peppers on a souless bread. I don't know what I was thinking. That's one meal I won't get back.