SheenaGreena

i have seen the japanese strain their miso with little mesh strainers. I think they do this to break it up so that there aren't huge salty chunks of miso floating in the soup. beans = your best friend (: so what are you making next?

crap, what I meant to say was: Korean style chinese food not Chinese style korean food completely different!

yup, used to be anam cara. I actually still call it anam cara and never the public house. They are actually opening up another beer bar next door with more seating + a hostess so you don't have to fight for a table. Its called the "monk's cell" and it's opening next month. I am staying at anam cara, though because I like the bartenders there and the bar. I have never sat a table so I don't care about the increased number of tables. However this is great news for a lot of people seeing as how there is always a huge line.

I love the stuff, and yes I buy the lowfat version. It doesn't even taste lowfat to me and tastes like a cross between yogurt and sour cream. I like to add drizzled honey to it or yesterday I made a savoury dipping sauce with: fennel fronds, basil, and lime juice. I dipped my roasted cauliflower in this and it was delicious

how about takoyaki with a little chopped kimchi mixed in the batter? or maybe with just the kimchi juice - to spice it up and add a nice color

I have a clock in my kitchen with these guys on it: Not art work, but hey it's food related and very cute. also, do grease stains count?

I don't live in canada so I don't have a reccomendation for a place that serves it, but you will find it in a restaurant. It is restaurant food and it is usually served in a korean restaurant that does Chinese style korean food. Look for a place that serves jampong - the 2 usually go hand in hand.

My mom used to make this stuff when I was a kid, and I've had it in Japan a few times. I think Hiroyuki is right in that you're technically supposed to use just normal green cabbage. Napa cabbage, like you used, would work though. Looks tasty nonetheless. Jeremy, you like Lifetime and Sunny Day. That amuses me; good times. For those who actually want to join the official eG Facebook group, "I Post on eGullet" you're going to have to go to facebook.com, then go to "my groups," then go to the bottom of the page, then do a search for "i post on." For some reason typing in "eGullet" doesn't come up with any matches. Follow these instructions and you'll be among the coolest cats on Facebook. Then again, Facebook is so lame. ← another fan!! I used to love sdre, so good. anyways those tempura balls make everything taste better! I bet they would make a nice coating for deep frying

yeah, daeng jang is different then miso because us koreans like our daengjang chunky. CHunks of beans in the soup is kind of a surprise treat. So listen to the koreans, DON'T STRAIN. oh and by the way, it looks delicious (:

oh my god that looks so freakin good. I have never had the pleasure of eating okonomiyaki, but I know I would love it. Maybe I will try making it over the holiday break when I fly down to see my parents. I am sure my korean mother will love the stuff - although probably not all of the crazy toppings. I have yet to try making takoyaki and would love to make that as well. have you ever tried making it? I think I read somewhere that you tried making it once or something like that. I don't know where to get the pan though. all this talk of tonkatsu sauce is causing me to salivate. mmmmm my mom used to make me tonkatsu when I was little and it was one of my favorite dinners, so delicious! eta: you have good taste in music, jeremy

isn't it mostly salmon and blueberries? I can't just live on food like that. What about if you have an ethnic background and you can't eat foods related to it? What do I do without kimchi and rice?

not the best, but I enjoy cucumber dill cream cheese from rosie's in Newton, ma. I also like the horseradish cream cheese from either rosie's or kugels...I forget. I also like lox, creem cheese, little bit of onion, and some dill all spreads must go on a pumpernickel bagel

ahh, the abbey lounge. That place is only good if you are very drunk and some dingy punk rock band is playing. The last time I was there (I think a year ago) the Jabbers played - ex members of the Queers and GG Allin's band. After I left the show I saw the lead singer blowing lines in his car with his girlfriend in plain sight. sorry, not food related but yeah, head on over to bukowski's and have your fill of belgians on new years eve. Triple Karmeliet, corsendonk christmas, and delerium noel will all be good to start off with. ← See...now that's part of the Abbey's charm. The coke, the dirt, the noise. Also, they get very nice straight ahead rock as well as punk. You know, there used to be a great little wine bar (Z) right next door; I'm convinced they struggled in part because it looked like part of the Abbey (Abbey Lounge and Wine Bar? What?). I don't care for Bukowski's as a bar but I can personally vouch for the Corsendonk Christmas beer as we opened a magnum sized bottle at our Christmas Party last week. A good time had by all. Sheenagreen, you're my kinda people! ← I'm not a fan of bukowski's either. For some reason it doesn't taste like they clean their lines that much and the bottles always seem "skunked." For my money I go to the Public House in brookline. I am there usually every friday and get my share of beers. For a few weeks now they had hercules double IPA on tap for only $4 and it was awesome. Great price for a 9% beer. I noticed that wine bar next to the abbey and I always thought they were connected. Then I noticed the selection of pizza at the abbey lounge. They put it in that see through "cabinet" or whatever its called. gross you're my kinda people as well!

this thread makes me want to eat a big bowl of creamed corn. My mom used to make this delicious candy like concoction when I was little. I think it was canned corn, butter, sugar, and cornstarch or something...god it was good. I bet it would make a great topping on some ice cream not japanese, but you guys should try corn pancakes. Take some fresh corn and throw it into pancake mix. Fry it up and serve it with maple syrup. This is a good way to use up left over corn from the summer (frozen)

I just joined facebook and tried to join the egullet group...waiting on a response this is a very consfusing webpage. Myspace is so much easier (and lamer)

our family does a hogmaw for christmas - which is a pennsylvaina dutch specialty. take one pig's stomach, stuff it with sausage, onions, garlic, cabbage, potatos, salt & pepper. Sew the stomach up and throw it in the oven. Very delicious.

awesome! thanks for the suggestion. I am eating more salty/spicy food for dinner - go figure and hopefully your remedy will work

Santa ia coming a day early this year since Christmas is on a Monday and it isn't a holiday here so my husband has to work. So on the 24th (our Christmas) for dinner I will make cheese fondue, a family favorite which is slowly becoming our family's Christmas Eve dinner tradition. The night before on the 23rd we will drink hot chocolate and eat Christmas cookies leaving a little bit of both out for santa. I wasn't planning anything special for the 25th but then I went and ordered some prepared (soy sauce braised) chicken legs, they complete with a little white frilly thing for the top of each leg and a red ribbon. I will probably prepare a potato gratin, a salad, and another vegetable side dish to go along with it. ← It must be strange growing up in the US where christmas is a huge tradition and then moving to a country where it is not even a holiday (nobody gets off work). At least both countries have something in common - christmas is very commercialized, right? That's how it is in korea at least and they even have a lot of christians there. What kind of cheese fondue do you make? Basic gruyere/emmenthaler? Does your family set up a small christmas tree or put up any decorations?

i'm too scared to try something like that. The last thing I need is a you know what in the you know where. I am going to the doctor's after new year's so I will wait till then. I am still on a veggie kick. Right now I am roasting a japanese sweet potato and I am making a gratin out of rutabagas. I went to the grocery store the other day and lo and behold I found some HUGE & perfect rutabagas in the reject bin. I got 4 huge ones for only $0.99 total.

Ever try just taking packs of pills back to back? Ah! so that's why my jaw is so tense and my tastebuds are inflamed! I had Pizza Hut (my pms salt-craving satisfier of choice), and now I'm experiencing all those symptoms, too! If I had any caramels left, I'd be dipping them in salt and munching away. As it is, I'm about to leave for the grocery store to get some of my favourite black bean salty sembei. Mmmmmmm.... ← what do you mean take pills back to back? seasonale? or regular bcps? I'm confused. glad to see I am not the only one in pain here. I had 2 inflamed tastebuds, but one went away and I still have one left. Thank goodness I don't have any fever blisters. I get those all the time and consuming fish sauce, lime juice, and tomatos together while having one is not a good idea. I almost bought some sembei on saturday. That is the last thing I need

I have been eating salads with tons of fish sauce, lime juice, and sugar. I think I am eating too much salt, because I feel really bloated, a few of my taste buds are popping up (they hurt), and my jaw feels really tense. TOO MUCH SALT fish sauce tastes so damn good though

Thanks Erik! I haven't tried the Hachiya persimmon. I shall do that some time. Actually I have a fuyu persimmon tree in my backyard. Just a couple of months ago I harvested about 100 of them. If Dejah Dai Ga Jeah lives any closer I would have loved to bring her a box of them. My wife likes it soft but I like it crispy. I ate my portion very quickly - within a couple of weeks while they were still crispy like apples. ← Sounds like your wife will enjoy them more than you. Whatever you do, don't try to eat Hachiyas before they are ripe. Very astringent. Leave them sit on the counter until they are very soft. ← I like to keep them (uneaten of course) for about a month or so until they are so soft you would think that they are rotten. They taste so much better then fuyu persimmons. Although I do love dried persimmons as well.

"I love meat flavoured snacks" god that sounds dirty Don't know if you read the okashi thread recently (japan forum), but I bought some "baked chicken" pretz and they were nasty, just a heads up. I love oden, but I eat it korean style which is just all that rice cake, shoved on a stick, and then served in a bowl of hot stock. I think it's called o-dang which is very similar to "oden". Do you like that unagi sauce by the way? I buy the same one, because it's so cheap and it tastes yummy. It has so much sugar in it I bet you could throw it on your pancakes in the morning (if you do that, please let me know). I like to put it on my uni with tamago. So what are the japanese and chinese preparations you have planned for your eel? I bet it would be just great sprinkled with some salt and then grilled over coals. MMMMMMMMMM YUMMY!!! They do this in Korea in the summer time and it is very good. I am so jealous of hlodesign's asian store. He has the good brand of store kimchi there. It's the one in the bags. I believe it's called "jong ga chib" kimchi

muichoi, I don't debone the pigs feet or slice them. I just pick the meat off of the bones and chew all of the meat off. I'm sure this sounds pretty gross to people, but I like eating it this way. For some reason, eating any kind of meat off of the bone is more fun and pleasurable for me then cutting up some meat with a fork & knife. So today I cooked my pigs feet in a ton of water, some garlic, peppercorns, and a tiny bit of soy sauce. I should've used more soy sauce, because there wasn't that much flavour added to the pigs feet. I also used melonpan's suggestion and made the basic "chile salt" dip for the feet. It was quite good and went really well with my beer.

I saw these at the grocery store a few days ago, as well as some fun "dips" in the dairy aisle. It's nice to see that I can get quality generic food