Soup

I know Kelp is a natural source of MSG but I have never gotten a head ache from it. But I eat foods with MSG added, I get the aches.

I'm not a huge fan of the noodles in soymilk, largely because I don't like soy milk. But my mom is a fanatic for the stuff. I also love bibim nang mein. I had heard that bibim nang mein is more of a southern thing while the mul nang mein is a northern thing. My fav bibim nang mein has either raw fish or dried cod mixed in with sauce. Have you heard of a thing called Mak Guk Su. I'm not sure exactly what the difference with the Nang mein is but I think it has something to do with the mixture of flour used in noodle making. I saw a korean show on it it look a lot like nang mein but they were clearly calling it Mak Guk Su. I have never had it. Any experience? Soup

Really enjoyed the blog link. 2,900 won, I can't believe how cheap it is. Is that $4? If I lived in korea, I don't know that I would ever cook? I also love the food delivery service there, especially for lunch where they bring the food to you. BTW, how is the street food experience in Seoul these days?

Had Nang Mein Karbi combo for lunch today. I had Mul Nang Mein and it was average. Which is your favorite Nang Mein and where do you get your fix? PS. I know people talk about the national dish of korea being Kimchi (I wouldn't disagree) but Nang Mein has to be very close second for me. BTW, do other food cultures have the cold NOODLE soup concept?

cooking soondoobu right now. Rest of the family is doing tacos. So I'm usring a small clay bowl to cook it in. I guest the small individual bowls (like the one in soondubu houses) could be a solution. However, I like the communal bowls they put out in korean, chinease and janpanease meals.

I know there are a number of dashi recipes and I make a couple but I was thinking of the convienance factor associated with the dashi powder they sell at the korean grocery. I looked at the brands they had and they all had MSG. Any out there that is any good? Any out there without MSG? Soup

What is bagoong?

rice in jampong soup, very nice!!! I sometimes make this at home (from premade packet) and the rice in the soup is far suprior to the poor noodles they give you in the package. I also sometime put Duk.

I love putting rice with the broth. So I use a spoon to transfer from the communal pot to my rice bowl, then eat. However, I still get rice grains into the soup. No way around it but its all friends and family anyway. I love relaxed laid back tables.

My folks were never really stickers for formality at the family table but I do know putting chopsticks into a rice bowl so that they stand by themselves is a huge no no. As for the soup and getting rice into it, I am always guilty of this. I actually this this today at lunch but no one in my family cares. I also do like korean spoons but for soups I find it for transporting liquids from bowl to mouth, you don't get a whole hot (e.g., chinease soup spoon is much better).

As stated previously by others, the fish "sauce" is very different for the korean version used in kimchi and the viet. or thai version. I love kimchi and my 4 year old has really taken to it. we do wash some in for him in waters others we serve straight. My fav. actually changes from season to season and also depends on the meal. Now I do not keep more than 2 type of kimchi in the house. We don't have a kimchi refridgerator nor do we go through it fast enough so two variety is all about the max. I do however, rotate on the ones I buy (I don't make kimchi, other than mul kimchi which I still suck at). I do really love the kimchi made with oyster jut though. Shrimp jut also gives kimchi a different flavor. And finding hunks of raw oysters between kimchi, well thats just the cherry on top.

I believe the potato and neck bone stew is called Gamja tang. I like it. However, my fav of all time hands down is HaeJangGook. Spicy hot soup made with beef parts (neck, tripe, etc) and poached beef blood cakes. Yum. Really helps you sweat out the alcahol. I also have like Tonggol (sp?). It is poached spinal cord (can we say mad cow) of cows. I like my dipped in a very spicy soy base dip. Yum. Soondae gook also works well for me. As someone mentioned soups is really excellent hangover cure and for me spicier the better.

The answer is yes but you'd be surprise how many folks say no thanks. Only one person so far pharmacy student from richmond accepted. Why DC cannot have food trucks like those in Phili (sighhh).

It's amazing what gets your memories going. Kristin's topic on bento and this topic brought back memories of when I was very young and taking doshirak my grandma use to pack. I just remembered that I use to peak and sneak bits of food during class. I had a hard time waiting for food. My container was oval brass container with a tight fitting top and a number of compartments. I am no expert on this but I remember that everything was neatly put into their compartment. As for Kimbap it was never prepared for my lunch. However, for family outings Kimbap was made and it still is today. I have been told by couple of very old korean gentlemen that they refuse to eat kimbap. They said that they believe that banchan and rice to be touching was a an indication of lower class food. Has anyone heard this? My parents reactions was that they were old and we should humor them. I also remember disposible doshirak boxes (before the days of widely available plastic in korea) that were made of thin wood peices. It pretty hard to discribe but they were made of this really light wood which you'd use and throw away.

Really enjoying the post. Thanks. The caribbean food truck in front of the post office, is that the one across the street from the train station? Every time I've been in Phili, I always get the jerk chicken or oxtail to go for the train ride home. I get a lot of looks (sometime curiosity others hunger). The food is real good.

Ok, I made this with the korean radish, jalepeno, and garlic. After pickling for 3 weeks, I took it out last night and had some. Yum. Just right. This was great and I would recommend anyone who likes pickles to try it. The recipe was simple and results are great. Thanks _John on the recipe. Soup

Any of you remember a round red candy called "atomic fireball"? (at least that is my recollection or the name). It a round hard candy coated red and inside was white. The taste was a combination of really hot and sweet. I think an ice creme manufacturer should go for that taste. Not suggesting that they put pieces of the candy in ice cream but to replicate the flavor (that hot and sweet taste) in ice cream. Yum. Soup

I agree. I really think they are making more effort to feature food. I also think that the second season is much better (although first was no slouch). Really enjoyed japan and china. the out-take show was better than expected. Am looking foward to Peru on Monday. For FL, I like the show overall. I could take it or leave it on the segments with his chef friend. If I wanted to see couple of guys fishing I'd watch OLN or ESPN 2. Has he yet done a show on India?

I had heard that you don't catch bird flu from eating cooked fowl. Is that true. I suppose you could stop on your favorite bird. Get the freezer ready.

A nice to have but not necessary. I've found that a sturdy strainer and paper towel works almost as well and save on a lot of space. No matter how big I've made the kitchen, I never seem to have enough room.

It is interesting to me that he has more than once been complementary to Emeril on his show? What has change? Why the making nice Emeril, now? Is Bobby Flay and Rachel Ray next?

Every Oct. I make a batch of Hyun Mee Cha. Hyun Mee is brown rice. I basically toast the brown rice on the stove top. Once toasted, I store in air tight jar and use for the winter. To make the tea, boil water. When boiling shut the heat off, add a handful and let sit for 15 to 30 minutes. You get a very nice light brown tea. Really good.

vietnamese vegie rolls (non-fried). It has the rice paper wrapper with cellophane noodles, thai basil, and bean sprouts. I also put in (instead of shrimp) pan fried tofu strips. As for making it finger food, you need to address the dipping sauce issue. I've prepared the fish and peanut dipping sauces. I take the fried tofu and dip them into the fish sauce before adding it to the roll and add a "line" of the peanut sauce so everything is wrapped (including the sauces). Very healthy, easy, and portable. Once you have everything prepped, you can roll them very quickly. If you really ambitious, you could think about doing the shaky beef on a stick but my versions of this have not been stellar. Stuff I get at resturant is much better but it is great finger food. Good luck. Soup

On the china episode TB goes to a resturant that specializes in stomach. In a couple of the shots, it looks like he eats the tripe with the black "stuff"/lining still on it. When I've gotten tripe (from non-western store), it has the black stuff and I scrape it off. What is the black stuff and can you eat it? what does it taste like? BTW, the episode was great. I could have done without the ear wax scene. I wish he had spent a little bit more time showing the meal at the farm and at the hot pot resturant.

I watched the first show on Osaka. I have the other one taped. Am looking forward to watching it tonight. On a cook's tour Tony did a show (or was it two) on japan. The episodes had the fish market, blow fish eating, Ryokan(SP?), etc. I thougth the episodes on OSAKA was as good if not better on than that episode. I really enjoyed watching the show and I really like the fact that instead of going to more formal places, he was going to places I think I would go to in Japan. It really was fun to watch. I can't wait to watch the second half (I think its on china) that I have taped. If the rest of the season is anything like last night, I will be happy.