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SheenaGreena

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Everything posted by SheenaGreena

  1. Ive watched some of todd english's shows...hes weird. He looks like an extremely stoned morrissey. I enjoy the show though, because he goes all over the place and tries a ton of food. I especially loved the dumpling episode
  2. I know I know.....he kind of makes you want to vomit and hes really rude in some scenes I looked on the travel channel and I am having a hard time finding out if he is making more episodes or if they are just doing repeats
  3. finally no more repeats. they are actually doing a series on this show, which I can gather from the commercials on the travel channel. as much as the show kind of bothers me, I still really like it becuase there are a lot of things on the show that I have never seen, heard, or would love to try. anyone else interested in it?
  4. dont know if this was posted or not, but now foodnetwork.com sells rachel ray evoo
  5. scroll down to perilla and it will tell you it is called "tia to" which is similar to "tito"
  6. my boyfriend has the sailor jerry man's ruin tattoo: basically a pinup girl in a martini glass with the word's man ruin tattooed on it.
  7. It looks like perilla leaf or how it is called in korean: gae nnip. I can tell, because the tops of the leaves are green, but the undersides are a bright purple. Its pretty similar to shiso too, so you can use it in korean or japanese food applications. koreans like to take the leaf and wrap up sliced grilled pork belly or sashimi in it. Its quite good. I have no idea how to use it in a thai application eta: the top pic looks like korean shiso, and the bottom one looks like japanese shiso? i'm not sure about the bottom one
  8. I hate it!!!!!!!!!!!!!!! I almost broke my neck at least 5 times today when I was walking to catch the bus and the T. I hate ice so do you think they will have those tomatos at the hannaford here in boston, or are they only up in maine? I haven't had a good tomato in a while, well since summer of course. I have to settle for those tiny cherry tomatos in a basket.
  9. yeah, I used a good hefty pinch of salt and it made the beans taste way better. I still can't believe how well my beans turned out. you have to understand that everytime I have cooked dried beans (after soaking overnight) they always come out tough and chewy. I was so excited with the results that I called my boyfriend to tell him about it..... me: guess what I found out with egullet... him: oh god what is it now? I think I am going to have to tell my mom about this
  10. speaking of intoxicated, I had 2 beers tonight (on an empty stomach) and I think that helped fuel the fire so to speak. this film sounds great by the way, I'll have to check it out, thanks!
  11. Im only 23, so maybe in like 7 years or so I will become an ajumma. I think now I am an agashi (is that correct?) yeah I think "melon pan" mommy and sheena mommy get together and discuss such hot topics as the use of black rice! Is it really a new thing? My mother makes it once in a blue moon (like once a year randomly) because it is so expensive. I think its around $10-20 for a small tiny bag of rice. She mixes about a tablespoon of black rice into the regular rice and it makes it all purple. I remember her making pat jook only with black rice and never with beans....or maybe it was the other way around, I dont know. do koreans use black rice for anything else? You're in maryland, right?
  12. I am probably overreacting, but something really bothered me in class today. I was sitting in my nutrition class and we were going over alcohol. My prof was going over different alcohols from different cultures/societies and after discussing sake, he talked about chicha or however you spell it? (i'm spelling phonetically here, if you know how to correctly spell it then help me out!). For those of you who don't know what it is, its basically a type of beer made in Peru that involves chewing up corn, and spitting it back out which then starts the fermentation process. There's a nice snippet of it on no reservations when AB goes to peru anyways I was listening intently because I was interested. Its always great learning about new cultures...especially when it involves food. So after he described what it was, someone in the back of the class (350 +) yelled "ewwwwwwwwww, thats disgusting". now, why would you go and yell that out? what if someone in the class is from peru and found it offensive? To make a long story short, it really offended me. I hate when people blatantly (sp?) put down other people's cultures or traditions without first trying them. Should'nt they have kept that comment to themselves? Does this happen to anyone else? I am so hot and bothered right now (not in the good way). I think its because I used to be an anthropology major so I was always interested in other cultures. Now I am a business major so all of this sounds pretty lame
  13. referring to the last post...........gmail, huh, what? I'm retarded anyways, thank you for the recipe..sounds fabulous! I searched for the damn recipe on google today and couldn't find crap. Of course I can do a search in korean, but I won't understand it. I can read it, but who the hell knows what I'm reading? also I am not going to ask my mother because I have a hard enough time trying to understand her. funny story. My mother and I were on the phone and we were talking about steak. All of a sudden the subject changes and she keeps talking about Levi's. I'm like "what do levis have to do with steak?" and she keeps saying "NOT LEVI, LEVI!!!!!!!!!!!" it took me 10 minutes to realize she was talking about ribeyes. hilarious also my mother said she uses black rice. Have you ever tried this? is it traditional? sorry for all the questions, thanks (:
  14. AMAZING. it worked. I can't believe it, especially since these beans have been in my pantry for over a year...possibly 2. I cooked them for 1 1/2 hours in the oven with my dutch oven. To make the lid fit a little tighter I used some foil around the rim of the pot.
  15. I talked to my mom on the phone yesterday and she said she made pat jook for valentine's day dinner I miss this stuff and haven't had it in like 10 years and I am wondering if any of you know how to make it. I actually forgot to ask my mother for a recipe, because I was in a rush to get off the phone-I'm a bad daughter. any recipes? are those rice balls made out of mochi? I know
  16. I have a few bags of black beans and kidney beans laying around in my pantry. I will try this out and let you all know how it turns out. I HATE cooking dried beans. I usually go for cans. I tried soaking and cooking beans (for 3 hours) a few times and every time I did, they tasted crunchy. If this works I'll be tremendously happy.
  17. boo I would say that I hate thai food, but I'd be lying
  18. bah, I am so unhygenic. I will cook bacon in a frying pan and then reuse the same grease (thats been left out all night) the next day to cook my grean beans in. so gross, I know. I don't leave my pans out all night, just when i'm lazy and bacon grease is a good excuse to be lazy. the way I eat things should cause me to be dead or close to dying
  19. I actually like it sliced very thin and put into salads. It makes my mouth pucker
  20. good for potatoes and tomatos! in the summer you can make a nice tomato sauce with it
  21. audiofan2, if you like stouts you should try: old rasputin imperial stout founder's breakfast stout (phenomenal) - so good you can drink it for breakfast, hence the name brooklyn brewery double chocolate stout
  22. stuffing a can of beer into a chicken's oriface (sp?) is pretty strange. I had this once at a friend's outdoor bbq party 2-3 years ago and it was some of the juciest chicken I have ever had.
  23. SheenaGreena

    How to cook?

    I really like gizzards and hearts, because they are incredibly cheap at the chinese grocery store. I sautee them in sesame oil with salt and chile flakes - gochugaru they make a good beer snack
  24. not gross but goes surprisingly well together: schwelmer pilsner with a box of chocolate melty kiss or box of chocolate mushrooms
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