SheenaGreena

you are supposed to tear off pieces of lettuce, or you can make the package with a whole leaf. Usually koreans even use two pieces of lettuce or a piece of lettuce and a piece of sesame leaf. A trick is to break the rib of the lettuce, use softer lettuce with a softer rib (my mother grows a special lettuce for this), or to not stuff the package with so much stuff. what do you usually put in yours? scoop the rice off the big plate into your bowl, not your plate. newbies tend to do it this way because it's easier to control (observe really young kids growing up in households that eat with chopsticks). As you pick up the finer motor control, you move up the chopsticks for more dexterity/strength/comfort. about samgyupsal or other meats served with the lettuce, are you supposed to rip the lettuce first and then wrap using smaller pieces? ← read my response above. what do you put in your package?

good point with the sushi, philadining....eat sushi always in one bite!!! also, I hate it when people hold their chopsticks all weird like down towards the bottom or middle of the chopsticks (when using wooden or metal chopsticks). I always hold mine towards the top, even if I am using those super long wooden ones for cooking if I can find a pic demonstrating this, I will post it

its been nice out so I've been drinking foret and tsmisje blonde or their dubbel and caracole

I'm at home, I feel like shit (I'm having withdrawal symptoms from not taking some medicine for a week- and I just started taking it again today), and I have no digi cam sooooooo Im having a cup of hot genmai cha (it's rainy and cold here in boston). I am also eating a tiny tiny bowl of some steamed rice with corn. I had a cob of corn laying around, so I cut the corn off and threw it in a my rice cooker with some korean rice. I am having the most boring and bland lunch ever!!! (:

its hard to eat chinese rice with chopsticks ): it's not sticky enough! Maybe that is why they hold their bowls up to their faces when they eat. That is something that I do that is really bad, even though I'm half korean, I hold my rice bowl up to my face when I eat sometimes. You are supposed to keep it on the table and eat the rice with a spoon, but I still prefer to use chopsticks.

You must be Korean if you eat MD style blue crabs that way! ← close, half korean doddie how do you eat your crabs? assuming that they aren't korean style (: or do you like spicy crab soup?

I once read about somebody who ate a Snickers bar with a knife and fork. Does anybody remember who it was? SB ← there was a seinfield episode about that

not really cooking but, sometimes I like to pour green tea or barley tea (mugicha or boricha) over hot rice and if it's cold out, I will use cold tea over my rice...I used to do this a lot when I was a little kid and I'd eat that with little baby anchovies. I believe the japanese do something similar with their tea called "ochazuke" eta: I've seen people brine chicken with lipton tea for fried chicken before

I once saw a couple in their late 20's who looked to be well off financially, eating a hamburger with a freakin fork and a knife. I kid you not!!!! They didn't remove the burger from the bun and proceed to use a fork and knife, they left the burger and fixins within the bun and ate it like that. This happened at Eastern Standard, so if you go there and happen to see them, please somebody slap them

are pandan leaves used for anything else other than making dessert? I see a dessert made with them all the time at a local vietnamese store and I have always wondered what it tastes like...is it really herbal?

I've never had a chef over for dinner, but if I did I would just make them some simple home made korean food...basically stuff I grew up with. It seems like they would be into simply made home cooking that you grew up on. Plus if I were to make food like that it would be easier for me to not screw it up

i want to eat every single thing in all of your pictures!!!!! I dont know why, but I really really love south asian blogs a lot, especially malaysian food - which I know nothing about, so I'm learning a lot here. I can't remember if you addressed this in your other blog, but what is your ethnicity? chinese? malay? all of the above?

I chomp down on crabs like that, but only at korean restaurants. At home, I eat a litle differently...I'll put some crab in my mouth, chew and suck on the shell, and then spit it back out into a napkin. At the korean restaurant I will use a both chopsticks and fingers, but only my thumb and my pointer finger. I even eat maryland style blue crabs like a korean. I refuse to use one of those wooden mallets to crack the claws, I use my teeth instead. rice into soup? I always put a bowl full of rice into my myok guk, but damned if you drop one grain of rice into the kimchi chigae or dwaengjang chigae are koreans the only ones that are so anal about their food?

This is SOOOOOOO TRUE. I am always running out of spring onions and when I have them they always go bad. What is up with that? koreans consume garlic and green onion like it's going out of style. I think koreans also consume more garlic than any other country in the world.

First off, I'm not trying to be mean...I'm just thinking of some things that are weird and kind of rub me the wrong way or just make me go "eh?" korean bbq why do some people eat the lettuce wrap like a burrito/taco? You are supposed to make a small wrap and then stuff the whole thing in your mouth all at once. This reminds me of an episode of emeril live where he made some korean bbq and then started eating the wrap like a weird taco. are there any things that you can think of that people just don't eat correctly? Of course there are no real correct ways to eat things...but some people just get it ALL wrong I hope I didn't offend anyone by this thread becaue it wasn't my intention

I can't believe I forgot garlic you have to buy A LOT. My family (mom, dad, sis, and me) can eat 2-3 heads of garlic when we grill samgyupsal - I am not kidding. A good trick my mom and I do is we take tons of garlic cloves (freshly peeled of course) and throw them into the food processor until they are finely minced. Then you take the minced garlic and put it into a freezer ziplock bag making sure to press down so that the minced garlic is flat and in a "sheet". After the minced garlic has been in the freezer for a few hours, you take the sheet of garlic and then cut it into small squares. Throw the squares back into the freezer bag and then freeze them. You can use a square or two of minced garlic whenever you need it for soups or for frying. Be careful if you are making home made gochugaru with a food processor though. You will be coughing, wheezing, and breathing in chile flakes for a while if you don't keep the room well ventilated.

does anyone know of a mailorder place online that sells sashimi style konnyaku? All I can get here in the boston area is the white and gray blocks and the shirataki noodles

my mom has one of those tall plastic mortars with a wooden pestle that she used to use way back in the day... now she uses a food processor. so for korean staples, I'll throw in my 2 cents: dwaengjang gochujang gochugaru soysauce rice vinegar sesame seeds etc, basically everything everyone else says just buy everything you need for a japanese kitchen and add dweangjang, gochujang, and some gochugaru. oh and korean veggies/namul are so easy to prepare...just sautee them in some oil and add salt or maybe some garlic you should have: spinach bean sprout gosari - fern bracken doraji - bell flower root ( I could eat a huge tub of this stuff, only if my mom makes it) and a whole host of other veggies that are usually sold in dried form and I have NO clue what they are called...some are bitter but are very very very delicious if you like that sort of thing

I request a one way ticket to your dream so I can too partake in some pickle consumption

lightly dusted with flour and then fried in a skillet I love them in between two slices of good bread with tomato, lettuce, and a tiny bit of mayo

I want to say that yomogi is thrown in spicy korean fish soup at the end of cooking, but that could be another green? I used to pick that stuff when I lived in korea as a kid, that stuff grows EVERYWHERE. My mom made it into mochi and a kind of korean mochi with that roasted soy bean flour dusted on the outside - very simple and very delicious Earlier I ate a yomogi steamed bun that was stuffed with red bean. They make a great breakfast with a cup of black coffee

those packets of dashida are a life saver for me..if I am REALLY really lazy, I will use either anchovy or beef dashida as a base for kalgooksu or sujaebi - my mom would kill me if she found out

I think it was actually illegal for me to pick those mussels...I believe you need some sort of license or you either need to pay a fee. Yeah, I think the beach that I was walking at was a little too close to boston for comfort - meaning that the water might have been a little off. However I did see some guys raking the sand a bit of ways away and I was wondering what they were raking for? mussels? oysters? clams?

silly question: a few months ago I was walking along the beach somewhere south of boston and I found lots of "clumps" of mussels that looked to still be alive. They had closed shells, and when I tapped the opened ones, they closed up. As I was saying, these mussels were in clumps, clinging to each other in little piles along the sand on the beach. I threw some in a bucket and took them home and ate them. My boyfriend was horrified and thought I was going to die, but hey I'm still alive. So, is it okay to go around picking up mussels that aren't clinging to rocks?

there is a product for such a thing? I would just add powdered beef stock or anchovy stock (usually found in most korean grocery stores) and add some gochugaru to taste.