Soup
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Posts posted by Soup
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Martin Yan was a guest on Emeril's show last night...
A friend said that Martin Yan fakes his accent? Is this true or was she pulling my leg.
BTW, I think you can tell a lot about a cook/chef by their knife skills. Ever seen Martin in action. The only equal I've seen to Martin is Jacques Pepin (on TV anyway).
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What a great thread!!!
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BTW, I bought an MIU France Bamboo board.
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build your own cutting board.
teak wood, your local store, cut it to desired size and put in non slid buffers on the other side.
enjoy
Does it warp or do you mean glue bunch of pieces with the end grain up?
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At the end of our meal tonight, we had small hard candies, which I think were also made of rice and malt.
Was it Yut?
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Well in the past month, I lost two wooden cutting boards and the pressure cooker. I'm looking for some recommendations please.
On the pressure cooker, I don't want to spend $200 on a Kuhn Rikon. I'm hoping for something on under $70.
As for the cutting board, been on amazon.com and it seems the bamboo is all the rage. I appreciate some recommendations for cutting boards under $30. I will however consider spending a bit more if warranted. BTW, do I have to worry about the glue or other things on wooden cutting boards?
Any insights would be appreciated.
Soup
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It's used for sik hye, a sweet non-alcohloic drink with rice in it.
It's also used for Mak-kul-le and other boozy drinks.
I'd have to see the package though.
My aunt make the greatest sik hye on the planet but she has so far not provided the recipe. She will make as much as I can take (they live in NJ) but no recipe or lessons so far.
I did not know how Mak-kul-le was made with malt power.
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I've seen busin (sp?) burner, beaker and ramen all used to make a good snack.
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The place we go for seafood (to be cooked), well, there are two places and they are close to each other. Seamark Seafood (next to home depot) is very very reasonable in price but you have to make sure on the freshness. A 1/4 west on the same road is a little shack that sell seafood and we usually get a large thing of oysters from there. Great oysters for roasting. I was talking with the owner last time and it seems most of their stuff actually comes from NC.
I love OBX.
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ChefZadi, I am always impressed by your knowledge of korean food.
Nangmyun (mul version) I been told is definitely the quintessential N Korean food. One of my favorite dishes.
As for the drink, I don't know if I'd go with Soju or Makurlie (sp?).
Anyway, I never understood why korean food hasn't made it bigger than it has in the US but it may be that koreans that operate the resturants haven't really change it that much to fit the western palate. Instead they add janapease or chinese items to the menu that they think americans will like.
Tony doing a korean show would be great but not as great as me going on a curlinary tour of korea (one of my goals).
The only show I've seen do korea was the lonely planet. Ian Wright went around south korea. Pretty interesting.
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Adam this thread is great. Please keep the pictures coming. I am now unbelievably hungry for seafood. I think its grilled mackeral tonight.
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OK my less than 1 year old 'i thought it was the greatest fridge ever until this morning' fridge has died, necessitating some emergency cooking of a lot of stuff that was in it.
one of things i bought this weekend thinking that i'd have a couple days to research how to cook them is lamb spare ribs. now i don't have a couple of days; i need to cook them now.
any tips?
i may be posting more about this situation as is warranted.
Do you have a neighbor's who'd let you barrow space in their fridge? BTW, what fridge was it?
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Poland spring if I have to buy something. Although I do find Dasani acceptable (yes, it is not spring water). Some of the worst tasting waters are the expensive one (e.g., evian). Is it me or does evian taste a bit off. I can't put my finger on it. Volvic's very similar as well. Rather drink tap water.
My father's been lugging 10 5 gallon tanks out to the blue ridge mountains for the past 8 years. He gets the water from a spring that's apprently tested regularly by the park service (least that what he says). Really great water, first because it tests great and second its free.
I then go to tap water.
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really enjoying your posts. I love to hear about sea urchant experience. You bio was pretty interesting as well.
Looking forward to more.
BTW, I went to couple of Janpanease places in portland. The were ok at best and a bit expensive. You'll do better making your own.
Fresh raw scallops, almost as good as raw oysters.
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I bought at a huge (must be a gallon) of dill pickles from Costco. Its the Mt. Olive brand. Good pickles. Don't have the room in the Fridge. As I started thinking about making room, I started questioning why I keep certain things in the fridge and not others. As an example at my home, we keep jam, jelly, and in the fridge but not peanut butter.
So I got curious, what do you not keep in the fridge (I've heard folks say that eggs can be kept out).
BTW, Do I have to keep the pickles I bought in the fridge? I decided against it. Never did make enough room.
Soup
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If you go out to eat how do you deal with not having left overs. This is just as good as the meal.
Do what my parents do. We've held t-day at my house last few years. My mom brings all the ingrediants and cooks a great meal in my kitchen. We help her with a lot of the smaller tasks. No one complains because the food is great.
And since your sister can watch the kid(s)....you have baby sitting. That way you get family and a great meal.
Thanksgiving has to be the best holiday of the year. No gifts, just cooking, eating, and drinking.
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There are parts of this show that I really like (e.g., pig falling off the pole, squeezle). I hope it wasn't scripted. The best part of the show had to be his experience in paris at that little out of the way resturant, can't remember the name.
Many on the forum have argued that the show is about travel and less about food. But I'd argue that it is not even a travel show. If it was, the show doesn't work. What did you learn about Paris, Vietnam and Malaysia (I missed most of Iceland) if you were going to travel to these places or wanted to learn more about them that you didn't already know.
I liked ACT and his books because of two reasons. First it gave me information about the food that I wasn't seeing in other outlets (e.g., other food network shows, PBS, food section in the post). Second, Tony is a great personality and a complete anti-food network star. I guess the second reason is why I still find his current show so interesting.
For me when it stripped down the show, it is not about the food (unfortunately) nor travel. It is about bourdain and his smoking, drinking and cursing personality. Still facinating. I hope he will once again marry the personality to showing us his exploration of food.
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Sriracha over bibimbap? Just say no and make the korean sauce for bibimbap. It take about 2 minutes.
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There quite prevalent where I am, and moreso in Toronto for obvious reasons.
The experience seems to vary considerably from place to place, whether tabletop or built-in grill. At a restaurant in Korea town I was surprised to see that when we ordered Kalbi the waitress brought the raw tray and shoved all of it right on the hot grill, rather than letting us cook at the pace we wanted.
Are there not also differences in how the meat is prepared beforehand? My korean friend makes an incredible kalbi marinade and uses ribs that have been cut crosswise, whereas several restaurants I've tried have served individually cut ribs and meat rather than the way more amusing crosscut version.
I hope I find a gem in the future as I've found Korean food (other than the odd type of kimchi or fish stew) bland and uninteresting.
Even for folks who've found poor quality korean food, I'm suprised that you would use the world "bland" to describe it. Most of korean food is about "in your face" strong tastes and smells.
As for the merinade, there are a lot of differences although soy sauce and seseme oil seems to be constants. The cut of rib most people use at home is call LA cut or Flanken cut. Most resturants will take a larger peice of meat off the rib and butterfly it. Don't know what that cut is referred to. Eitherway, with a good marinade and a good grill, it all taste great.
I hope you find some great korean food. It is really a treat.
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I've mentioned this on another tread but the carribean food truck next to Phili PA train station Rocks. Last trip to NY, I got off my train and got a togo plate of oxtails with fixens. Filled the car with a heavenly smell. Way better than the selection at the food car.
I've eaten there 4 times this summer and every meal has been consistantly good and cheap.
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great post. really enjoyed reading it.
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ok so:
1. gas line issue
2. cabinet positioning (something i hadn't thought of before today)
3. making sure the venting is OK after all--i do have a good hood which does go directly outside through the wall, but a double check wouldn't hurt
4. wendy's lawsuit
got it.
Love to hear what you've found out about items 2 and 3.
Has any one had experience with this manufacture? Repair history?
Soup
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If she has a cooking show, then why can't I have one? I can actually cook something from scratch!
I cannot believe she got renewed! She makes Rachel Ray seem like a culinary genius. Although I have to admit to tuning in for the unintentional humor!
Certainly easy on the eyes. And now in Hi-Def.
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just over 3 grand...
does it require a new gas line?
Peruvian chicken place..
in D.C. & DelMarVa: Dining
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Edy's is really good. I do wish they would use coal but I love their green sauce (one of the best). Sides are also good.
I had Chicken Pollo on little river turnpike. Really good chicken and sides.