SheenaGreena

is their fruit expensive? for some reason I find that when I buy fruit at asian grocery stores it usually tastes better. hot enough? You mean the weather? Geez it's only 95 here..how's philly?

I eat corn like my mother does, I hold the cob in my fist vertically and then pluck each kernal off with my thumb or bite each one at a time with my teeth. I think this is the korean method, as I see a lot of koreans do it this way. They must do it like this, cause korean corn is awful. It tastes like a starchy mess and it sticks to your teeth.

omg, fruit does suck now. I bought some nectarines the other day and they tasted like WATER...not sweet, not sour, nothing I want to know that there is good fruit out there. I also had organic strawberries the other day that tasted gross

not to sound like an ass, but maybe its from the splash of vinegar? to me bokchoy should taste like really green celery mixed with a little cucumber, meaning its a very mild green

great list, but disagree about the quebecois making better beer than the belgians. any korean beer is gross, the only good thing about it is that you can drink in public and buy it from a vending machine ever have t'smisje blonde or foret (saison)? those would be great to drink in this hot weather as would ice cold pilsners. I wish my boyfriend would drink on the weekdays...summer vacation is boring ):

yep, bokchoy tastes great in soups...especially in spicy ramen or some udon soup. Maybe you are cooking it too long? Like pam, I cook it super fast. what kind of bokchoy are you buying? I know there are several kinds and I usually get baby bok choy or some other kind -forget the name.

here's what I did with my soba noodles yesterday and you can see the brand off to the right...which is a pretty reliable korean brand. They are like the Kraft of Korea. Jason, you're vegetarian, right? This would be a good korean dish for you and it's actually vegan. it's bibim guksu or bibim naengmyun eta: you can tell in the photo that it's all broken up

sounds good to me, I'll just have to try that out then. Is ume su expensive if I were to buy it at a japanese grocer? I hear it tastes pretty good when added to carbonated water.

korean rice is just sticky rice that is pretty similar to japanese rice I do the wrist method for cooking korean rice in the rice cooker. Or I usually do 1 1/2 cups of water per cup of rice. When I say cup, I mean the measuring cup that comes with the rice cooker...not your standard western measuring cup

sorry, not going to japan anytime soon. The only time I go there is on the way to seoul, and I'm only there for an hour or two (: so I can't just take umeboshi and throw them into some white or rice vinegar? Im on a vinegar kick today. I just made some shiso and persimmon vinegar and I had so much fun I thought I wanted to make some ume su.

peter you drink a lot of beer (like me), what are your favorites?

Im still sticking with zyweic for now. It has that ricey flavor that I look for in a beer.

what's umemiso? the only dwaengjang I have is homemade and my mother gave it to .....i'm not going to give it back to her (: but maybe I can make myself some ume miso? I haven't heard of ume pickled veggies either, but I read it somewhere on another webpage and I'll try to find the quote here we go another_adam said this on chowhound.com

tell me about those northern chinese pickles that you hate so much? maybe that's where the koreans got their pickling from. are they spicy? I have only tried one kind of chinese pickles and they come in a small tuna can shaped red can. They are little cucumbers pickled in sugar and soy sauce and they really really well hot rice. I think those are from taiwan though

I have never had bitter bokchoy. I just saute them in a little bit of sesame oil or veg oil with some chopped garlic and salt.

yeah the hotpot in sweltering weather sounds like it would be a good "sheena mommy hangover remedy" if it makes you sweat and it's spicy than according to my mother, your hangover will be gone shortly

xiaoling, how can you eat that hotpot in this weather? I'd be sweating bullets and I hope you don't eat any tomorrow, cause it's supposed to be 95 degrees. (: so those frozen packets of thinly sliced beef, lamb, pork, etc that are found at super 88 and other boston grocery stores are supposed to be used for hotpot?

ingredients: wheat flour, buckwheat flour, yam, salt must be the brand then

so I'll reconstitute them in some hot water and add hot or room temp white vinegar? also can I add cider vinegar or rice vinegar to the white vinegar? How long should I keep the persimmons in the vinegar? I'll post a few photos when I get the chance

I was going to use it to dress simple salads or add a spoonful to some carbonated water as a refreshing drink. Persimmon vinegar is supposed to be really healthy for you. your idea sounds pretty good though, especially the part about reconstituting it. I wonder if the flavour will be that much different than using fresh persimmons?

lately I've been eating sliced, hard, dry salami, and maille whole grain mustard on a french baguette. simple, easy, and incredibly filling. it also gives my jaw a workout...what with the untoasted baguette and hard salami

I have a lot of dried persimmons and a lot of vinegar, so I say to myself...."why not make persimmon vinegar?" so can I make persimmon vinegar with dried ones or do they have to be fresh? I am not waiting till fall to make this stuff, and plus I think it would make a nice gift to take home to my mom. also, if I can use the dried persimmons, do I chop them up or leave them whole?

carrot soba noodles? that sounds fantastic

I am looking at a vietnamese vegetable webpage and I found one of the random greens that my mom grows in the backyard and adds to her sald "water parsley" I wonder if they eat that in korea?

that sounds like what I do, it must be the brand I buy. Maybe it doesn't help that I've had these noodles for a year?