Soup

I am not sure that I would agree. Nothing in the beef area gives me more body than oxtail. Problem is that they tend to be a bit pricey in my mind. I made oxtail stock a month ago and it gave me stock with a lot of body and mouth feel. Really great. When going for more beefy soup, I will add more oxtails or I also add things like short ribs, shank, or brisket. The origional poster indicated that they went at it for 90 minutes. Unless it was in a pressure cooker, I'm not sure that is long enough. I usually use my crock pot to make stock and I just leave it on high over night. Gives me clear stock everytime because I don't have to worry about temp control. I've heard pressure cooker is also excellent because it never boils and yields good result but I've not yet made the investment (I'm out of cabinet space to store another pot). Don't give up on oxtail. It is my favorite soup making ingredient. Soup

Thanks for the post. We are still in a glut of blue berries but we making very good progress. My wife baked a number of pies and tarts and they were AMAZING. Thanks for the recipes... She reduced a sugar a bit so it wasn't as sweet as store bought pies but I like them a bit less sweet. Had them for breakfast this morning (yes, pies) and it was really quite at the table, even the kids. Everyone was eating. Our plum trees are also producing a lot right now so she is right now baking plum tarts and pies. I know what I'm having for breakfast tomorrow...

Went blueberry, sour cherry, and pea picking today. We over did it with blue berries. We now have abou 14 lbs of blue berries. They are really good but what do we do with them (requiring minimal cooking. It is really hot and humid in DC). We have done two easy things...frozen a bunch and gave some to our neighbors. Any suggestions? Soup

This looks amazing!!! Wow. How did it taste? I am guessing that the skin has to be the best part. One question, what do you do with the left over oil and vinegar? Soup

I love snacks and spicy one are some of my fav. 5. Utz NC BBQ potato chips 4. Charles Jalepeno potato chips 3. Wasabi Peas 2. Tim's cascade Jalepeno potato chips (arguabily the best potato chips on the planet) 1. Hot and spicy pork rinds (I don't care which brand, they are all good).

I'm pretty sure I'm korean and while I didn't completely dislike her, found her to be fairly annoying. To be fair the show wasn't about her so about the show... There were some moments that I think were very genuine and made for outstanding TV. I really love the lunch scene with her grand father. It seemed sincere and I could relate since those stores are still common in many korean families. As for the rest of the show, I wished they had moved away from the same old cliche about korea that's wore tired...Tae Kwon Do, eating live octopus (done better on the lonely planet show when Ian goes to korea), karaoke, video games, etc. I wished they had focus a bit more on food and food culture or even about the country. She could have shown more on the youth partying lifestyle or the drinking? She could have show something about the food delivery service (which I think is great). She could have shown more about street food? How about talking about Chosuk much like how they wrapped the japanese show around a family gathering holiday. They could have even explain the concept of Banchan. Didn't happen. A week from now, I think what I'll remember is the lunch scene and the sound of constant talking of Nari and not much about korea. Too bad.

I went to Seoul Garden this week and I would recommend that you skip it. The ban chan was ok (not great but not bad). I had Karbi with Nang Myun combo. It's about $22 with tip. I found the meat to be tough and poor quality and the Nang Myun un-edible (I had two bites and left the rest). I can say it ranks up there with some of the worst korean I've ever had. On an up note however, I did find a hole in the wall korean noodle place. I don't recall the resturant but I have the credit card slip somewhere. From the airport head 635 east. Take 35E south and get off at the first exit (for Royal road). Ramp ends at a 4 way stop. Make a left on to stemmons FWY. 200 yards on the rigth is a butcher and next to it is a noodle place. About 10 tables and really good noodles and korean version of chinease food (this is nothing like the chinese you get thought). Things to get are Ja Jang Myun (noodles with black bean sauce, $5), Yaki Mandoo (fried dumpling, $5), Jamp Pong (noodels with spicy seafood soup, very spicy $6) and Tang Soo Yook (sweet and sour beef $6). They gave me large portions and it was authentic and really good. Down side is that I don't think I would go to this part of the neigborhood after dark. Seemed a bit seedy.

They sell packages of yooksoo at the korean groceries. They don't taste as good as the the broth in a good korean resturant. Also check out the nutritional info. They are loaded with salt. I saw one that had 300% of your daily salt in-take in a single serving. But I find that I buy them because making the yooksoo at home for me is just too tough. Have any of you have Mak Gook Su. I have not but I'm thinking it is a very close cousin of Nang mein. This week I had Nang Mein twice. Once in Dallas TX (I think it was called Seoul House). The worst Nang Mein I have ever had. I took two bites and left the rest. There were hard noodle pieces in it (completely dried and uncooked). Today after landing in DC, I went over to a reliable korean place and got the bad taste out my mouth. It was good. Yum. I am convinced that there is nothing better than Nang Myun with a side of Karbi on a hot day. Kimchi may be the national dish of korea but this has to come in close second.

This is very off topic but I love to hear how you'd like you blue star. I've so far liked what I've read on this range, (I'm looking at a 30 inch) but am worried about installation and service if we ever have problems. BTW, what is the ventilation product you use with the blue star?

I just picked up a dozen prime soft shell crabs for $20. I was very happy with the price and the crabs. I should have gone for the cleaning for extra two dollars but I was cheap. I going to do the first 4 for dinner tonight. I dredging in flour mixed with old bay and sautee them in butter and oil combo. Would appreciate hearing about your fav. recipes for me to try for the remaining one. Soup

Gop Chang is a funny thing. I always thought it was poor man's food however, I've never found it to be that inexpensive (unless you get the whole tub and you end up cleaning it yourself. I don't do this anymore. It is a huge pain). However, when I do buy the prepapred stuff in the korean grocery or order it at the restuarant, it isn't very cheap. It is actually very expensive where I live. (much like soondae, it currently runs $6.95 per pound at lotte where I live) Not to go too far off topic but any of you have ever tried Tong Gol (spinal cord:cow)? I've not had it outside korea. I've looked in NY and DC but not in LA. It's been a long time but it really good. Soup

I love gop chang (favorite form is in soup) but it seems no one serves it that way around where I live. They do have the jeong gol version, I like that too. Gop Chang is small instestine (e.g., chitterlings). It is not tripe (althought this is also very good). Korean Tripe soup is excellent. Now that I think about it it does look like ziti but they usually cut it so that it is not as long as ziti.

I have to be in the minority on this one but I really do love A-1 on the side even with the best steaks. Many a waiters have cringed or said things like "don't tell anyone I'm giving you this" when I've requested with my steak. A really rare aged beef and A-1, its great.

In every instance where I've order mul nang myun, you can alway count on it showing up to the table with these two condiments. A yellow chinese mustard sauce and a red pepper paste. This is not anything like the sauce you put on bibim nang myun.

Guppymo, have enjoyed all the postings. Please keep them coming.

Would completely agree with your assessment. So it begs the question, where do you go in lieu of those places? The only must eat place for me right now in chapel hill is Allen & Sons.

Any of you try making the following accompanyments for Nang Myun? Yellow Muster Sauce Red pepper paste These two are always served as condiments and there is a name for it but I don't know what it is. Nan Myun kimchi? If you've made any of these please post recipe.

I have two main issues with the broth. First, it take a long time to make and it not all that easy. For nang myun at my house it is just me. My wife will not touch it. Texture issue with the noodles. Second, the version I have made has not turned out a great broth (least to make my trouble worth while). (I did try using the trick of adding dashima in the broth). So, for my fix, I still count on restaurants and prepackaged stuff.

I really thought beondaeggi and Gol bang ee were silk warm larvae and snails respectively. If not what are they? I guess I have my terms all confuse...

how different is that from gol bang ee? I love those little sea snails mixed with go chu ga ru and dried cuttle fish. They make a great drinking snack ← Isn't beondaeggi stewed silk worm larva? Gol bang ee, isn't that snails? I've never cooked Gol bang ee but they always seemed to have samples at the local korean grocery. I had some on Sunday and it was good. These were pretty large snails. Yum.

Never had green noodles? how was it. On the Mul Nang Myun (I do the best I can on spelling korean words in english) I've had several variety of "mul" or is it called yooksoo? I've had some with Tochimi water, mul kimchi water, and the cold beef stock. I love the cold beef stock the best. It's still a bit cool for nang myun but I broke down last week. It was good. As I've said in other treads I've given up in trying to make the broth so I buy the pre-packaged stuff. Not as good as most resturants but still passible. Any of you have a favorite?

When I was a kid, I used to love beondaeggi. I cannot (I've looked) find it in the states. Last time I was in korea, we were on the east sea near sorak. Street vendors sold this small snails (cone shaped) in styrol foam cups for 200 won. They were amazing, especially the juice on the bottom of the cup. Another thing I can't get in the states. I don't even know what they are called. Sorrry to be off topic.

Pork fat is by far the best (although I've never used duck fat) to stir fry kimchi (kimchi bokum). As for Samgyeobsal, I love it it all its forms. I love it when the edges get slightly burnt and crisp. I wish is wasn't sooo bad for you. As for dreaming of korean food in hanoi, it can't be all that bad. Vietnamease food is fantastic!!!

Here is the recipe I use and the family seems to like it. The sauce is for 3 LBS of pork spare ribs. 2 TBL of kochu jang 1 TBL of Soy Sauce 1 TBL of Seseme oil 1 TBL of cooking wine 1 TBL of Honey (could use sugar but I like the taste of honey) 1 tsp of red pepper powder (I skip if kids are eating) 3 cloves of garlic diced fine 1 inch of ginger finely ground some fresh BLK pepper hand full of dices green onion zip lock bag is my fav implement for marinating. I put it all in and marinate for about a hour. I've done over night and also few days. I like about an hour. I also like to score the ribs a bit but only if they are thick and meaty. Good luck.

I grilled some Daegi Garbi (pork spare ribs) on the grill using the Kochu Jang sauce tonight. The sauce was good (the part that I didn't burn, I got a bit agressive with the heat). I cooked it and the flavor was good but the meat took a bit of work too get off the bone. Has anyone tried the slow and low method used in american BBQ w/ the korean sauce? Most koreans seem to grill in stead of BBQ.