Soup

The weather's cold and I've been in full soup mode. Almost every weekend, I'm doing a large pot of stock. I got a pot of beef stock going right now. Plans for it are base for hand made noodles, potato slippery dumplings, and a short rib and potato noodle soup. Yesterday, I boughts some Beef bones (it said Aitch bone???). Last week was Shin bones. Got me to thinking what the best parts of a chicken, beef, and pork are in making really great stock. For Pork, I've been using neck bones and fresh hocks. For beef, I've used ribs, Aitch (what ever that is), neck, and feet For chicken, the whole chicken (I've not been able to find a source for feet and backs in NOVA area). What parts do you use for your stocks and where do you get the parts? Soup

The cast iron was set to high (temp wise) and it boiled for too long. Slow cooker and pressure cooker always gives me perfect stock (e.g., the western version) because neither does a hard rolling boil. For korean dishes, I sometime use the hard boil to get the stock "milky". On Friday, I put the a large stock pot with the turkey carcass and the usual veggie and spice to a hard boil on the outdoor burner. After about 6 or 7 hours, the stock was finished and I got this very milking very turkey tasting broth. And the house didn't smell. With it I made "Su Jae Bee", korean potato dumpling soup. It came out pretty good (e.g., everyone of the guest in the house had 2nds or 3rds). I love turkey in left over form almost as much as the first time when it comes out of the oven. Although I am alway surprised at the number of people that don't use its carcass (or roast chicken for that matter) for making stock. Soup

May be the great apple variety. Wholefoods isn't carrying them here in DC this year. I am bumbed.

I sick of boiling water everytime I want tea (which is a lot these days). We been going through a lot of tea lately. So a friend suggesteding getting one of those instant hot water dispensers. They hold about 3 liters and are made by brands like Zojirushi and National. It seem like every chinease household I've been in has one. What are people's experiences with them? Are they worth the $100 price tag? Which one do you recommend and where can I get the best prices? Any insight would be appreciated. I'm also going to go from bag to loose leaf teas. What is your favorite on-line source for teas? Price is a consideration for me.

Not sure how the author came up with this list but I can't agree with much on that list. Ben's, Lauriol and TQ are mediocre at best. I can't believe people think Ben's is good or cheap (for what they serve). There are far better places to dine and cheaper. How about 3rd and Eats, FL Ave Grill, Full Kee or the hot dog cart on 7th&I?

Had a ceasars salad @ Legal Seafood. Mistake. Should have gone for the fried oysters. That's what I get for trying to be a little healthy.

I was @ vaccarro(sp?) just yesterday. Really good for dessert. they are in little italy.

for me, the spring roll is only half the equation. The dips give me the most problems. The peanut butter type dip and the fish sauce, getting those two right have remained ellusive to me.

Great to have Korean discussed again, yeah!!! Do any of you make your own kochujang, dwenjang and kanjang? Much respect to anyone who does. I would love to see how these are made. Even of my parents generation, I don't know a single person that make these at home anymore. I do have very fond memories of my grandmother making fermented soybean blocks for making dwenjang kanjang. The process to my understanding is similar to cheese making but I will be the first to admit I don't know that much about the process. As for the "mother sauce"/kochujang. I use it all the time. I made some pork belly (thinly sliced) using a sauce made with kochujang, soy sauce, garlic, blk pepper, ginger, sugar and seseme oil. Marinate for a couple of hours and grill until edge become a bit burned and crisp. I use a wire mesh on top of my gas grill so it doesn't fall through. My kids eat this stuff up. CY, great website. Have been on it a few times.

20 minutes seem excessive to me too but that is what the books said? It even indicated the setting for the stand mixer. Anyone aware of the recipe I'm referring to in the bread bible?

I recently check out the Bread Bible from the library. Have made a couple of things and it went well. The challah bread was good but the one I make from the recipe I got on egullet is still better. Yesterday morning I wanted to do Foccacia. I followed the instruction carefully and it turned out aweful. I didn't even get to the baking stage. I put the ingredient as instructed into the kitchen aid stand mixer with the paddle attachement. On setting 4 (as instructed) after 20 minutes, it never formed into a shiny ball of dough. I turned into a grey blob with no form at all. Note, I measured the flour by volume and not weight. The most disturbing thing is that the dough turned this grey color. Then I figured out why (and the main purpose for this posting). The paddle attachment had come in contact with the bottom of the bowl. It had made a mark (not a dent) in the stainless steel kitchen aid bowl. Furthermore, it scraped off the white at the end of the paddle showing the metal under it. How bad did I screw up my wifes beloved stand mixer. Can the bowl and paddle be used? I don't think I'm going to try this recipe again for a while. Soup

I have season salt that's dated Jan 01. Still salty.

weather and season really drive my cravings... This week is was cold, rainy and windy. I had a lot soup and noodles in soup. Yum.

I wish I was a bit more informed when we redid our kitchen.

Have deep fried a turkey only once. Friend had a fryer and I brought the peanut oil. He did the clean up. What do you do with all that oil? Yes you can deep fry everything in your fridge but your still left with all that oil???

Question? I use to get mine from a friend who was stationed at Ft. Monmouth, NJ. Where do you folks find the MREs for purchase? How much per bag? Soup

Great looking beebimpab. I like the dolsot (granite bowl). If you are looking for the crust (NurungJi) on the rice, one sure way of getting it is to cook the rice in the bowl. Couple of resturants I go to (I've not done this because I don't like the Crust, but it is prized by a lot of the older koreans) do this.

Where is there a Food Lion in Rockville? Or do you drive to Virginia? Currently, I stock up on White Lily and Duke's when I visit my old college buddies in Richmond about once a month. I'd love it if I could get it closer to home (Mont. Co.). ← I only know of one food lion in NOVA and that by rt 1 close to woodbridge. But harris teeters are all over the place. As for Duke's, are they any good. I'm a Hellmann's person but alway ready to try something new.

Why anyone buys non-Korean ramen is beyond my ken.... ← I've use to like the janpanese stuff but I can't stand it anymore. I read the salt content of Ramen last month and I no longer buy it (for me). My son love the stuff. We give it to him as a prize when he's been good. I've also tried vietnamese pho (instant) and some chinese thing but they were pretty bad. BTW, Great pics!!!

This is really a pet peeve with my wife on this. She things that because it was written/stamp on the carton that she has to throw it out on that date, regardless of the real condition. "I rather be safe than sorry" view on this. Me, I say if it is still good why not use it. Date is only a suggestion because they couldn't possibly know the condition you are going to keep the milk at. "why waste food if you don't have to" view on this.

Is that the Big Jim's that's right off of 29 (next to a mini-mart, or something like that) that serves the monster burgers with a huge mound of shoestring fries? It's been over 10 years since I've been but it was always the best when I was down there. Thanks, Kevin ← Not sure about the mini mart but is close to the RT29 and RT250 bypass intersection. From Rt29 across the street from Red Lobster is KFC. It is behind KFC. They have the monster burger platter a a HUGE load of shoestring fries. I knew a guy who could eat two of those but I could never finish one.

There are so many great places. Check out www.jatbar.com You could go to Burrito Alley on B street in San Mateo. On the North side is La Pinata (really good mexican hole in the wall). On the south side is Santa Ramen, really really good ramen place. Both are extremely cheap but at Santa expect to wait. I waited at Santa for 45 minute last time but it was worth it.

Thanks for the info. I have a harris teeter close by and will check be there sometime this week. BTW, will be thinking of you folks as we sit down with biscuit this weekend. Bodo's never cared for it. Can't hold a candle to H&H begals I get delivered when ever my NY friends show up. Tavern is definitely the place for history and the foods pretty good. Blue Moon Diner on Main use to be my favorite. Now days, when I go to c'ville with the family, we make the following food stop (not all are hit on a single visit). 1. Old VA chicken 2. Tavern 3. Little John's (Nuclear Sub is the best on the menu). 4. Spudnut 5. Big Jim's I have to give the white spot a note but I can't go there with small kids.

brings back memories... Eating at the Tavern is almost obligatory on a visit to c'ville. BTW, any of you out there know where I can score some white lily flour. I feel like biscuits. Have check most of the local groceries (e.g., safeway, Magruders, Giant). No luck. Are we too far north? Soup

Florida Ave. Grill http://www.washingtonpost.com/ac2/wp-dyn?n...ofile&id=792185 Soup