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Everything posted by Soup

  1. Most of the time I get the thin pre sliced bulgogi beef at korean store (I believe it comes from the eye round part). I've also done rib eye, hanger and shoulder but I like the convinance of the pre-sliced. I have braise the beef now until fairly tender. My kids like it that way. I used to cook it until it a bit more of a resistance but my family seems to preferr a much more tender version.
  2. two years ago, I bought a big back of red star (I hope I got the name correct) yeast at Costco. Been using it for a good two years and have worked well. However, last two times the dough did not rise right. It rose a little but really didn't come out right. Do yeast go bad/dead (not even sure what the technical term is)? How can you tell if they are dead and that it is not something I'm doing wrong (note: I am not exactly an expert baker)? If they are "dead", what is the best strategy for making my next batch of yeast last long. I going to go out and buy the same block from costco. Soup
  3. Agreed. I got nangmyun at place in annandale. the combination of AC and nangmyun had my shivering so bad, I went into my car rolled up my windows and turn up the heat. Per my previous point, I am still looking a a really great bowl in the DC area.
  4. how was the resturant? what did you have other than the DDJ?
  5. For bugogi, I used to go for the quick grill or saute. But I tried a longer cooking method in the saurce, midium braise, and the meat came out much tastier and certainly more tender. Got the insperation from a youtube recipe video. As for Kalbi, I like a very light seasoning and marinate (ginger, garlic, soy, very little sugar, blk pepper, seaseme oil and bit of white wine). A very quick 1 hr or less soak and then move to the grill. I like it medium rare. The key to this is very good rib. I find most of the kalbi I get at the korean grocery not all that great (Flanken cut), lot of gristle not much meat. I run for the butcher for this meal. Cost 2 to 3x more but the better quality meat makes all the difference on this dish. Per other post, accompiments is a big deal. sliced raw garlic, ssamjang, lettice leaf (red), shredded green onion salad are all good and easy to prepare.
  6. Cannot give you a direct comparison but I believe you are referring to Mul Yut. I think it is corn syrup (someone plese check me on this). However since your end goal is making korean pork ribs, you can use honey, brown sugar or white sugar. They all work just as good. I have a lot of korean cook books and most call for sugar or honey instead of malt syrup. The best version of the korean pork ribs (both the soy based one and the kochujang based one which is spicy) is done by my father and he always uses sugar. Soup
  7. Soup

    Chicken Stock

    Limitless various on how you make stock. For me, slow cooker, roasted bones/meats (chicken, beef, pork, ect) on low is a fool proof way of making good stock. It took me a long time to learn that to make rich stock you have to add a lot of the bones/meat. I made a mistake for a long time of too much water. The current challenge for me is what part of the animal makes the best stock and where do I source it at a reasonable price. I've been adding chicken feet and it give my chicken stock a much more rich mouth feel. Someone has suggested split pigs feet does the same. My favorite ingrident for stock, ox tail, is just very expensive. Would love to find chicken backs but I cannot seem to locate them.
  8. Soup

    Waffle Makers

    I was a flippable waffle maker at costco yesterday. I'm assuming you put the batter in and your suppose to spin or turn it 180 on it horizontal access. Does this design have significant improvement on cooking or clearning? I am in the market for a new waffle maker. The one I have is a non-stick one but it sticks alot and requires a lot of oil.
  9. At the recommendation of cook's illustrated I bought millenium 12 inch non stick pan from Faberware (I hope I remembering the maker and the series correctly, just too lazy to go down and take a look at it). A funny think happen after the non-stick stop working about a year and a half after purchase. It built up a nice layer of carbon on it and now (after about 3 years of heavy use) it is this jet black smooth surface that is better than any non-stick or cast iron pay i have. I love this pan. Made pancakes on it this morning and it just rocks. No oil on the pancakes. I don't know how it happened and but did.
  10. Nangmyun is one of my favorite things but I only eat it in the summer. Althought seems deceptively simple, a great bowl is incredibly difficult find. Wooleeoak does a gret job in the states.
  11. Soup

    Dinner! 2009

    Please, I need the recipe for this amazing looking creation.
  12. Soup

    Jerky: The Topic

    My kids and I love Jerky. Especially the salmon and beef jerky. I was wondering is there a good book or website that would help us make jerky safely? Soup
  13. I didn't realize Gul DaeGee (honey pig) was a chain. They open near my house few months ago and just got a great right up by the post. It will now be busier than it already is.
  14. I too am always looking for ways to reduce food budget. 1. We don't eat a lot of meat 2. We eat a lot of legumes, beans and rice. 3. We eat a lot of pasta. 4. We bake some of our bread (easier stuff like foccacia, challa, pita/naan) 5. Buy in bulk and buy on sale (w/ liberal use of coupons) 6. Shop ethic groceries (I find fruits and veggies a lot cheaper) 7. We don't do this now with a family but when I was single, we'd do pot luck (substitute for going out) 8. I do "fridgerator" soup couple of times a month (doing cabbage sausage soup as I write) where I start a pot of soup/gumbo and go through the fridge and put in stuff that normally the wife would through out in the cleaning of the fridge. Have done some unsual combination but you'd be surprised at how forgiving soup is.
  15. Past saturaday, the local korean grocery was selling them for $4.99/lb. Bought a bunch, invited people over and good time was had by all.
  16. I wouldn't say I hated my CSA experience. There were many positives (e.g., the difference between free range organic eggs vs. the stuff you get at the grocery, discovering how great ground cherries are). However, my main issues are the varieties. I don't understand why my CSA plants the same varieties of fruit and veggies that I can find in my grocery store (actually, for cukes, my grocery carries way more varieties). I wish they would plant different varieties then the stuff you can find. When I've gone anywhere else, I find the fruit and vegetables to taste much better. I was hoping that the CSA would provide that experience because I had (in my own mind theorized) thought that it was the variety of carrots, cuke, cherries, peaches that were being planted and sold. Do other countries have access to better (perhaps not as abundent) fruits and vegies?
  17. I gotta go with soup like most others. The favorite being Duk Guk (korean rice cake soup). Had some last weekend. It was great. Aside from soup, Love making a pot of grits and even better if I have some chicken livers with it. We also play empty the freezer game. Trying to use some of the older meat items that's been sitting in the freezer all year. Doing a big pot of black bean soup right now.
  18. I chipped my favorite serving bowl at dinner today. Still mad at myself. Do any of you know of a good source to find serving platters and large serving bowl. Not looking for plain white or single color stuff. We are looking for interesting designs in these peices. Thanks in advance. Soup
  19. Soup

    Pickles--Cook-Off 32

    I make a lot of pickles but strangely enough not cucumbers. Not counting the different kinds of kimchi, my favorite pickles are either garlic or peppers. I just made a quart jar of pickled peppers (jalepeno and korean long peppers). The brine is a soy, sugar and vinegar base and they are tasty. The alepneo are a little hotter than I like however, but they were so fresh, I couldn't pass them up. I pickled bunch of garlic in a vinegar based brine. Soup
  20. Soup

    A year of a deer.

    What a great post. Left me with wanting to know more. Thank you for posting.
  21. Here is my trick and it is every bit a good as the places I go. When I go out for pho, I pick up a few quarts of just the broth from the resturant. They usually charge me $3 quart. I bring it home and freeze it. It then take me about 15 minutes to have pho just as good as my favorite pho place but at home.
  22. Love grits but hate standing in front of the stove for 45 minutes to get great grits early in the morning (Don't like the instant kind as much). Is there a way to cook grits over night may be using a slow cooker. I'm not looking for a cakey polenta as the end result but creamy grits. Soup
  23. Soup

    sichuan sauce

    A chinese resturant called A&J does this sichuan dumpling in spicy sauce that is outstanding. I'm trying to make it at home and have been looking for a recipe. It is a hot spicy sauce (oily) and has a sweet finish. However, it is not a purely oiled based sauce. Soup
  24. I kid you not. Found a bushel of females for $54 last weekend.
  25. burgers are ok. Never been the best. But man do I love their fries. That is the main reason I go to 5 guys.
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