SheenaGreena

sounds good, thanks for the help i just made an east carolina sauce, a carolina mustard sauce, and for my boyfriend I'm going to make a good ol'memphis style sauce. I can't wait. too bad my digi cam doesn't work. if anyone else has anymore suggestions...I'm all ears

I have a my melody apron, a hello kitty apron, and of course a green apron (must have one in my fav color) from crate & barrel. The my melody apron came from ebay (hong kong) and looks very similar to this one: I'm also assuming that it's handmade my melody apron

instead of starting a new thread, I'll just post my question here. Memorial day is tomorrow, but I refuse to wait to have my pulled pork. Instead, I'm making it today. I am following a recipe from america's test kitchen and the recipe says to smoke the meat for 3 hours and then finish it in oven for another 2 hours. Unfortunately the recipe calls for a 6-8 lb pork shoulder and well that is just WAY too much pulled pork for my boyfriend and I. Instead I purchased a 4.25 lb picnic roast (the recipe said this was okay) and I was wondering if I had to alter the cooking time? Also, I cut off all of the skin on the outside of the roast and there is a lot of fat left on. Should I trim it all off? I am guessing no...or should I trim a little of it off? oh and horror of all horrors, I don't have a meat thermometer. Sorry guys....I know I'm going to hell for that

the only driec herbs I have in my pantry are rosemary, bay leaves, and thyme yet they are still buzzing around. I will definitely try thedryer sheets. Sometimes I am too terrified to open up the pantry door, because I think I'll see a huge swarm of moths fly towards my face

saute is french for jump - basically when you are sauteeing, things are constantly moving and "jumping" around searing is when you leave something in the pan, on high heat, to acheive some sort of color both cooking methods can use the same temp, but its a matter of leaving the things in the pan to acheive more color, or moving things arond to incorporate air- therefore cooling the dish down

I thought pits preventing discoloration was a myth? pits just prevent discoloration on the part of the guac that they are touching, becaues it blocks the oxygen.

I wish I was the one who served breakfast to liam gallagher (if it was his brother, you can forget about it)

hope it wasn't tilapia, that stuff is awful however, I will eat it sashimi style with shoyu and wasabi BUT never cooked

you could eat it korean style, which is raw with lots of gochugaru (chile flakes). If you eat it this way, it'll be really crunchy because of the cartilage - you don't remove it in this preparation

it took me a few weeks to figure out why I had so many moths flying around my apartment. I would kill like 10 a night and it drove me bonkers. Now I just spray my pantry and keep the door closed. I didn't know that they can eat through plastic bags though. I guess I will have to do some major cleaning. I just hope they don't turn into you know whats when it gets warmer. ps: I have a moth/baby moth phobia (can't even type the word)

hmm...I think the message he was sending was that he was uncomfortable with that level of formality (he's only 2 years older). I'd heard about the turning to the side / covering your mouth thing before too, but I thought that was a more extreme level of politeness (older relatives / significant other's parents / etc.). and I think the finger/face comment was a reference to your avatar... ← sometimes I forget that I'm picking my nose in my picture

I'll give; what's ggaenip? And is the size of your face measured with or without the finger? (Ducks and runs very far away!) Edited because my fat fingers f**k up regularly! ← ggaenip is perilla leaf. Its very similar to shiso, except much bigger with a slightly different flavour. size of my face measured with or without the finger? huh? you mean my middle finger? I'm confused. Let's just say that the leaf is pretty damn big - bigger than a shiso leaf

so I did give this a try over the weekend. It took me a few leaves to get the hang of it (I dropped all kinds of stuff out the side of the first wrap), but it worked and was a lot more manageable than having to take bites out of a whole-leaf wrap. Plus somehow the ratio of lettuce to meat was better too. Thanks for starting this thread! of course, then I managed to shock a Korean guy by sipping at (instead of downing) my soju, and also by holding my glass with 2 hands as he was pouring (hey, he was older, so I figured...). Can't win. ← if he's older, you're supposed to grab the glass with your right hand and grab your right wrist with your left hand. Then you turn to the side to down the shot. Since he is older, you should always pour for him as well...never let him pour himself a drink. I don't follow these rules in front of my mother when I drink soju or baekseju, but if I'm in front of her friends or in korea you better believe I will follow these rules. The last thing I need is for my grandfather to smack me upside the head for being rude.

yep, I grew up eating a lot of tuna and a lot of salt grilled mackeral (my favorite fish). I hear that mackeral has a lot of mercury...but I think that the health benefits of eating oily fish outweigh the mercury. I am always hearing that you should eat "blue fish"...basically fish that are oily.

I like both boricha and oksusu cha (almost the same flavour). I like it ice cold in the summer and served steaming hot in the winter time. Tea is especially good after you eat a spicy meal or eat pork for dinner, because it cleanses your body. I feel like the tea makes the meal "less oily." I just bought a 2 lb bag of boricha for $2.59. I also like to boil it for 3 mins and then throw it into a french press so it separates all the little grains, etc.

hate to say it, but I do this in the microwave. I break two eggs, add a bit of water, some soy sauce (this is the salt), tiny bit of sesame oil, and then mix in some scallions. I have also steamed it, but I never do it directly on the stove top, because I like my eggs moist and wet. I bet it would be good if you mixed in some oysters or clams

koreans don't serve enough lettuce at the table, you are right. They also don't serve enough meat, but that is a different thread altogether. That's why I only eat korean bbq at my parents house and never at a restaurant. You probably save like $20 and get WAY more food. It also helps that my parents have a garden outside of: green onion, lettuce, young garlic, and lots and lots of ggaenip (size of my face) Your crab method sounds very very interesting. I will have to give this a go when I go home in a month. I don't know if you remember this, but I told you once that I like to smear the crab "mustard" on a slice of sourdough bread. Most people throw that stuff away but I really treasure and savour it

I eat the skin, because it tastes good and its an altogether different flavour from the meat part. I eat it if its crispy or soggy, it doesn't bother me at all.

I remembered another bad thing that I do. When I am eating kare raisu, I like to put the curry on top of the rice (with extra sauce) and then mix it up really well. It's also good with takuan and really old cabbage kimchi. I know that in japan they eat it with some kind of tsukemono, but I have never tried that.

when I was little, I used to eat soysauce with butter on my rice. I tried to recreate that dish a few months ago and I almost vomited

I don't know if this is polite or not, but I cut the jeon into squares with scissors and then eat them with chopsticks. You can also cut it by using your chopsticks (which is what I do, becuase I don't want to dirty two things). And concerning panchan, its meant to be eaten with rice as small side dishes. You shouldn't pick at it before your rice comes - becuase they usually serve it to you before your rice and main dish arrives. At home, especially if I am really hungry, I will eat little bites of banchan before dinner begins (this is when the rice is on the table). I'm sure a lot of asian countries are like that..it isn't a "real" meal until the rice arrives. I don't know the answer to this question, but I don't do this, becaues I don't eat rice when I am grilling meat. If I did have rice though, I would definitely dip the meat in my sauce of choice and then eat it with the rice.

samgyupsal (cut into smaller pieces with the shears provided), garlic slices (raw or grilled or both), onion (grilled, and cut up with those shears). I used to put raw peppers in too, except the place I usually go stopped bringing them with the garlic. Wrap the whole thing up in a whole Romaine leaf, dip into ssamjang (dwaenjang?) and take bites out of it. now that I've encountered this thread, I'll try with smaller pieces of lettuce -- thanks! oh, and I usually forgo that salt/pepper/sesame oil stuff if I'm wrapping, but I'm possibly gauche and order rice (hey, I'm Chinese) with my samgyupsal too, and I use that oil with pork and rice. ← so you dip your entire lettuce wrap in the dwaengjang? I dip my meat in the dwaengjang, gochujang, or sesame oil and then wrap it up. It sounds like you are putting the "right" stuff in your lettuce wrap, you should just use a smaller piece. My white father always uses one or two pieces of huge lettuce and manages to fit the whole thing in his mouth, but yeah I usually just tear the lettuce in half or remove the rib. If you ever eat samgyupsal at home maybe you could try using butter lettuce? It's incredibly soft and the rib isn't as big as in lettuce at the restaurant. My family uses green lettuce and sometimes red lettuce. you should put a slice of hot pepper in your wrap, I always do and it adds a nice touch of heat

Tj's uses too many bags? Holy crap everytime I go there they stuff everything EVERYTHING into one bag. Its like a jigsaw puzzle, trying to get all of my stuff out when I get home. Also, I'm a huge fan of Stop N Shop's new shopping buddy. This thing rings stuff up for you while you are shopping and after you scan your items you can throw them into bags. They even sell reusable shopping bags now, but if it were me I would just reuse paper bags from home or maybe even reuse a few plastic ones. I love the shopping buddy and I'm surprised that shaws/starmarket hasn't picked up on it yet oh and what are paper bugs? I have a ton of moths flying around my apartment...do they like to eat paper? and how do they bag in other countries? I know that in korea you have to pay for your shopping bags and super market chains. I think the bags are a penny or a nickel.

happy anniversary suzi! ps: I hope Judith (and me or is it I?) feel better soon

This is simply a cultural difference. In Japan, you are supposed to hold your rice bowl (at about the chest height) before picking up some rice with your chopsticks. I think the chinese hold it up to their face which is interesting, because the japanese hold it lower at their chest. I think this might be because chinese rice isn't as sticky and is harder to eat so they have to hold it close to their face? and eat rice with chopsticks? I sometimes do that, but this is considered bad manners in Japan. When you eat a donburi dish like gyudon (beef bowl), however, that's what we usually do. ← My manners are always bad, but that only happens when I'm at home. When I'm out in public my manners are completely different. However if I'm eating in front of korean relatives I have to eat like a saint or I will get my hands smacked!