SheenaGreena

I think thats banana ketchup, doddie where are you?

no no he didn't actually vomit. he basically gagged a little and then spit it out into his hand there was no projectile vomit or anything, yuck

It's very rich. How much had he eaten before vomiting? ← he put one section, pod, seed, or however you call it in his mouth for about 5 seconds and immediately spit it out

butter cream ice cream with hints of vanilla, toffee pieces, caramel swirls, chunks of crunchy pork rinds, chocolate chunks, potato chips scattered through out served with founder's breakfast stout delicious...and yes I would eat this

should've checked this earlier....... nice jajangmyun chufi! It looks so korean...especially with the garnish of julienned cucumber. What kind of noodles did you use?

you can take an entire chicken and stuff it with glutinous rice, jujubes, ginseng, ginko nuts, and some ginger and simmer it in broth until the rice is done inside the chicken and the chicken is cooked through. This is a popular "health" dish served in korea called sam gye tang I would just take the left over innards and fry them up in sesame oil and serve them on the side as a side dish.

that's quite a talent, holy crap!

does shochu taste like soju (korean)? I think they are both made from sweet potatoes and the pronunciation is similar

chicken cartilage, hearts, kidneys would all be good. I have never soaked livers and they still taste fine and you should cook them till they are pink in the middle - slightly rare

that was always a good memory for me as well however, a bad one involved the wooden spoon meeting my butt or my arm when I did something bad as kid

im normal, but I smell my food ALL THE TIME..kind of embarassing really am I the only one whos a little said that they aren't a super taster? I want to be in the upper echelon with all of you guys

you know what? I always refridgerate miso, but I don't refridgerate dwaeng jang paste or gochu jang paste. I bet if I left my miso out, I would be fine. I bet in japan, miso is stored in cellars or large urns or something like how dwaeng jang is stored in korea - in huge ceramic pots. Isn't it also hard for miso to go bad because of its salt content?

could you tell me more about that and maybe direct me to a recipe? is it something made with jajang paste, or eaten together with jajangmyun? ← I like to take jajang sauce and dip my takuan and raw sliced onions into. This accompaniment is usually served on the side of jampong or jajangmyun at a restaurant or for delivery. Jajang sauce isn't really used for anything else, not for korean cooking at least. I would use it for chinese cooking as opposed to anything korean. If anyone else can think of another use for jajang sauce, let me know.....learning new things is always good what is this jajang sauce accompaniment with jampong? is it the takuan and onion thing I mentioned, joon?

ah yes shiso seeds. I didn't know those were used in korean cooking. I know that they are pickled in japan and are quite tasty. Sometimes I forget how the two countries share a lot of the same ingredients but use them in completely different ways. deep fried ggaenip stuffed with hamburger? awesome! I like adding them to spicy fish soup (whole not sliced) and wrapped up in my kimbap

perhaps a better title would be? unusual? off the beaten path? not boring?

I wonder if they have lotte grocery stores where you live? thats where we get ours. I am not sure if it is a maryland chain or a us chain. Its sold in the panchan and kimchi section of the grocery store and in the food court as well. Its expensive though. I think its like $10 to feed 2 people. Im sure you agree with me that its expensive, because we both know how cheap soon dae is in korea.

wow, thanks for the info. I thought that my mom's version was something that she just pulled out of her head. My mother is from a city north of seoul, but its only like 15 miles away. Maybe she learned it from my grandmother, I have no clue where she is from

thanks for clearing things up for me, ladies black rice is very confusing (but delicious) yes, aunty is a great synonym for ajumma! oh and sheena is apunk rocker is a ramones song. I used it as a signature, because its my favorite song and it includes my name - kinda dorky (: you are right about you guys eating sticky rice, I shouldn't have made an assumption and well I forgot that it is used in some delicious applications. I just know that I like it better than long grain, because its easier to pick up with chopsticks and has abetter mouth feel - more moisture

← Sheena, you might be thinking of oshiruko, the red bean soup the Japanese eat at New Year's. It's made from sweetened azuki beans, and usually served warm with mochi balls floating in it (much like Americans top hot cocoa with marshmallows). ← so the japanese do it too? it sounds exactly the same as the korean version, red beans with tiny mochi balls. I wonder who made it first? in korean its called pat jook

az's blog apparently he shot an episode with mr. bourdain

the soy sauce crab is great. You take the empty body shell, throw in some rice and scoop it back out with your spoon so it is covered in innards and soy sauce. oh my god so good.

they have soondae that is prepackaged at the korean grocery store, but its already sliced and it always looks really dry. I can get it steamed and freshly cut/made when i visit my parents in maryland so I just wait till then. I am going to see my parents for spring break, so only a few more weeks till I get soon dae. mustard seeds in korean cooking? thats awesome, I never knew they used those. I know koreans eat hot mustard...but mustard seeds? how very indian!

ajumma is what you call older women. Its similar to the word ma'm. I have no clue what a tangyuan is, but I know that the glutinous rice balls are similar to mochi. I don't know if the black rice is glutinous or not. I just know that when you buy a tiny bag of black rice at the korean grocery store it is $10 for a pound, but when you buy it at the chinese grocery store it is like $2 for a pound. I am assuming that the korean variety is glutinous and the chinese isn't...because koreans eat sticky rice and the chinese don't correct me if I'm wrong here

I don't have a recipe, but I love oijeongo twi gim - squid tempura and oijeongo bok um - spicy stir fried squid with mixed veggies. I also like squid sashimi dipped into chojang. Boiled squid dipped into chojang is good too. When I was little my mother used to make boiled squid for my little sis and I and we would eat it with ketchup because the chojang was too spicy

Butternut squash, "delicata" variety like it says on the sign. It's similar to pumpkin, acorn squash, and kabocha. These look to me like what's sold here as "Korean melons," a mild cucumber-like squash, though I could be wrong. Perhaps they're the sprouts of red onions -- the stems do appear a bit red. ← those 2nd squashes aren't korean melons. They are just some variety of squash. Korean melons are lighter yellow, have smoother skin, and are not as oblong in shape. I too am born in the year of the pig, so this is my year and I will do my part by definitely eating more pork. so I think that on chinese new year the chinese eat a red bean based soup? Koreans do the same, except we eat our red bean soup with small mochi balls in it, its very good and good for you. I dont celebrate chinese new year, but I will definitely make this in the new future because its so delicious