SheenaGreena

the beer you had was hitachino white, its pretty easy to find if you have a beer store with a good beer selection. They also make a good lacto stout. like pretty much everyone here I hate cream cheese in a sushi roll. Anything dairy in a sushi roll is pretty much off limits...especially if its some sort of cheese.

Oh my! Well, she's gotta be a little homesick. Many, but not all, recipes of spaGEEti (TM Giada) served at parties here (especially fiestas and children's birthday parties) have ketchup in them. So much so that some canned spaGEEti sauces are labeled "Sweet Style," thus making it more economical, not that people still don't add ketchup to them. ← Interesting...when we were kids, my mother decided to make spaghetti with meat sauce. Well, since we didn't know any better being first generation Chinese immigrants and all, my mom decided that ketchup was tomato sauce. (which I guess it kinda is) So growing up I ate and loved my mom's speghetti and meat sauce made with ketchup, pork, onions and rigatonni. It might sound weird but it's actually very good. ← you think that's bad? when my mom's friend's mother (whew!) first moved to the states from korea, she ate a can of dog food, because she thought it was for human consumption. EWWWWWWWWWWWWWWWWWWW ← I expect she thought it was tinned dog. Korean grannies love dog,I've been on some very amusing excursions in Seoul! ← I doubt it, she probably just didn't know any better. my korean grandmother has never had dog in her life I on the other hand would probably not pass up some dog in korea though

my korean mother soaks her rice from the time she wakes up till she comes home from work - 7 hours or even overnight and the rice is still fine. I soak mine for at least 30 mins or sometimes I will leave it out overnight. I wouldn't soak longer than 12 hours or it might get a little funky. if you are cooking brown rice you need to add more water than you would if you are cooking white rice..unfortunately I don't know how much more. If you are cooking brown rice and want a texture similar to that of short grain korean or japanese rice I would suggest using sweet/sticky brown rice. Unlike regular brown rice this kind is sticky and clumps together much like the kind of rice you would eat in a japanese or korean household. also you should rinse rice until the water runs clear...rinsing it like you are panning for gold or you could even just use a fine mesh colander. You rinse the rice to get off some of the rice "dust" from the milling process...I am unsure if the "dust" includes starch or not

I felt that the warabi didn't contribute anything at all to the konnyaku, but if you are saying texture than I guess that's it. Either way it was delicious and it made a really refreshing hot weather dessert.

just ate some of my new konnyaku warabi mochi and I loved them. They weren't as firm as the blocks of konnyaku I get at the grocery store and they tasted really refreshing. I didn't taste any warabi though, but I would buy them again.

never had rocks in my gizzards. I would trim the silver skin if you don't like to chew a lot, but I always leave mine in because I love chewy meats. I just stir fry them in sesame oil and add salt and pepper and eat with a bowl of rice.

omg I have a plastic mold for making my onigiri, but I don't have special nori sheets. damn what does pujang or poejang mean? I bet it means triangle nope I was wrong

you could try some korean ones. I know that you can get the same stuff in korea, but I don't know what its called. whats the exact translation of shokupan? white bread? If so you could try a search of hayunbang eta: nevermind....my suggestion doesn't seem to work to well

Oh my! Well, she's gotta be a little homesick. Many, but not all, recipes of spaGEEti (TM Giada) served at parties here (especially fiestas and children's birthday parties) have ketchup in them. So much so that some canned spaGEEti sauces are labeled "Sweet Style," thus making it more economical, not that people still don't add ketchup to them. ← Interesting...when we were kids, my mother decided to make spaghetti with meat sauce. Well, since we didn't know any better being first generation Chinese immigrants and all, my mom decided that ketchup was tomato sauce. (which I guess it kinda is) So growing up I ate and loved my mom's speghetti and meat sauce made with ketchup, pork, onions and rigatonni. It might sound weird but it's actually very good. ← you think that's bad? when my mom's friend's mother (whew!) first moved to the states from korea, she ate a can of dog food, because she thought it was for human consumption. EWWWWWWWWWWWWWWWWWWW I have eaten doggie biscuits before and they taste really bland. Don't worry, they weren't alpo they were all natural organic ones from a specialty shop.

I haven't tried it yet, but I can assure you that I will not think that it smells like smelly feet (some people are so rude!). I love konnyaku, kinako, and warabi but I have never had them all together melonpan, do you know of any korean mochi that uses warabi? btw: kimchi and dwaengjang smells like heaven <3 Im eating lunch now - hiyakko with some yummy toppings and I'm going to eat the konnyaku today after dinner for dessert. I'll let you all know how it tastes. oh and thanks hiroyuki for the great translation, I knew you'd help me out with that and I didn't even have to ask!

I bought this stuff and I have NO idea what it is...looks tasty though? konnyaku mystery item

alright alright!!!!! I get it, next time I'll make my authentic italian risotto with some genuine italian rice fit for the dish. Hey I'm a poor college student and all I have is a big ol bag of korean rice. at least I didn't try to make jook with oatmeal I kid I kid. I also like korean black rice, but I only add like 1 tsp or 1 Tbs per cup of white rice depending on how purple I want my rice to be. I tried to make a risotto with black rice and mussels once and let's just say that I threw it in the trash the next day. sweet rice is good, but I have never used it in savoury applications

apparently I was the last one to post (guess I am right on time?) yesterday I went to the grocery store and I bought lots of veggies, eggs, and some vegetarian prepackaged soup. I had a huge craving for something so I went to the candy aisle and bought bags of the following: gummy worms, mary janes, new fruit flavored twizzlers, and a box of mike and ikes. I just ate some gummy worms and mary janes for breakfast

I think those things are normal year round bugs in korea and japan. I remember every summer in korea those things were noisy as hell and you could find their leftover skin/carcasses still clinging to tree trunks. I bet those skins would be good deep fried and sprinkled with some chile flakes and salt

I put them right on the coals. I was going to use a foil pouch but I basically said screw it

yes ma'am I did

Isn't that a bit like serving Carnaroli or Vialone nano with korean food? it doesn't behave in remotely the same way. ← what is carnarolia or vialone nano? Is that a type or arborio rice? Of course my risotto isn't authentic, but hey I have huge 10 lb bags of rice and when I have it I'm going to use it for risotto. They both give off a lot of starch and I've seen other people use japanese or korean rice when it comes to making risotto so I thought I'd give it a try

maybe it was just me? or the fact that the grill lid didn't fit. I used over half of a small bag of wood chips.

this doesn't really exactly pertain to this post, but I will share anyways: yesterday I went to whole foods in search of some italian sausage and hoagie rolls and I went to the one in newton, ma (if any of you are familiar with that, its a pretty affluent neighborhood). I don't usually go to this one, but my boyfriend and I were in the neighborhood. don't worry I'm getting to the point.....Since it's around lunch time, we snuck to the cheese/salad bar/bread section to see if we could grab a few samples of cheese (they only provided samples of olives that day). I didn't see any samples of cheese but I did see a guy walking around with his pants HALFWAY DOWN HIS ASS WITH NO UNDERWEAR ON. I saw about 2 inches of hairy crack. I snickered and shuddered at the same time. He was walking around with samples of food (where were they from? you will soon find out). He was taking samples of EVERYTHING from every salad bar/food bar/soup bar. He kept taking the paper bowls for the soup and spooning out soup for himself as well as scooping out prepared food from the salad bars. I'm surprised nobody said anything? So if you are in any grocery store or public area, please do not go around taking samples when you are not supposed to with 2 inches of your butt crack hanging out

I just wanted to say thank you to tracey, susan, chris, and mike for all the great advice- I should've followed it more closely... I started marinating my pork at 8:00 am and I threw it on the grill at 11:00 am (should've marinated it at least overnight, but I wanted to eat that day). Here are my major problems and what I should've done to fix them: 1) I used wood chips from the grocery store as opposed to large chunks of wood, which was a HUGE problem. I had to go up and down my back stairs to the grill at least every 15-20 mins, because the chips would stop smoking. 2) my weber grill lid was around 3 cm too small for the bottom part of grill, meaning that way too much smoke and heat was escaping. I bet that my downstairs neighbor (I live in a victorian that's been converted into 4 apts. I live on the 2nd floor) loved getting all that smoke blown into her bedroom and kitchen windows - It was 90F that day 3) I wanted to smoke the meat for at least 4 hours, but my boyfriend kept telling me to take it off at 3 - he should've listened to me 4) At 2pm I took the meat off of the grill and threw it into a 325F oven for 2hours checking twice to see if the meat would pull apart from the bone. At around 4pm it pulled apart from the meat. 5) I let it rest in a paper bag for an hour, after which I began to pull the meat - it was hot as hell after resting for an hour 6) overall the meat was a little dry towards the ouside of the skin. I should've smoked overnight, used a meat thermometer, or put it in the oven at a much lower temperature. However, but making all of these mistakes I now know what I need to do next time to make a near perfect pulled pork sandwich. I also made 3 diff bbq sauces. I used a east nc vinegar recipe (very good) and a mustard based one from the carolinas from recipe gullet which was out of this world. Lastly I made your basic tomato based sweet sauce just for the hell of it.

thanks susan for the advice! I don't have a smoker, so I am using a (small) weber grill. I was wondering about just smoking the meat and not putting it in the oven. I was hoping for more smoke flavor and maybe smoking it to the end is a good idea? I want to eat the meat today though so I don't know how long it would take to smoke it eta: don't smoke the percocet, crush it up and add it to some beer/booze

also do you think it would make a difference if I soaked my wood chips in beer or just plain water?

you mean 250F for the oven temp? or the grill? I was actually going to start the pork cold...the recipe said to leave it out at room temp for an hour before I grill, but I figured since the meat is not that big that it wouldn't matter How many times do you think I have to change the charcoal?

I must be super young (23), because I used to have the same exact pink (fischer price?) baby carriage when I was little. I wish I had a cute little helper to help me pick veggies. since you like stouts, do you like imperial stouts? Also, have you ever tried founder's breakfast stout?

since I grew up on korean rice, that's the only rice I use for all cuisines - except when I am eating out in public. Korean rice is great, cause its similar to japanese (I use japanese rice sometimes) and it works really really well when I am making risotto. plus I have a hard time picking up chinese rice with chopsticks, it's not sticky enough