SheenaGreena

didn't have a cold, but like the above 2 posters I made juk today as well. Mine was incredibly dull though. I cooked my rice with chicken broth and garlic, but hey it all came together with a few dashes of delicious msg. when I have a cold I eat spicy foods. A favorite past and present remedy is bean sprout soup with lots of gochu garu (korean chile flakes). You make a basic broth with some dried anchovies. Then you add bean sprouts and garlic. You garnish with gochu garu and sliced green onions. Easiest soup in the world. It's also nice to put a few scoops of rice in the soup. spicy foods clear up your sinuses and your nose and makes your nose run. Its also a great hangover cure

their avocados are priced pretty well I love the frozen mangos in smoothies dried fruits and nuts are their biggest bonus, because they have tons of different varieties. I still haven't decided if I like their dried dragonfruit though. Their frozen wild salmon is really cheap. Yes frozen isn't great, but it isn't all that bad either. I like the goat cheese and olive pizza (even though their is one olive on the pizza ) morningstar products are way cheaper than at regular supermarkets oh and flowers are very cheap too all in all I only go to trader joe's for frozen foods or jarred items. Their produce and meat section if very limited/boring and I would rather go to the regular grocery store for that.

oh crud, messed up cherries make me think of marashino cherries (yuck!) and those make me think of whipped cream

I would hope that they travel the world and not just the US. They need more international related concepts on that network (not just italian food) - no offense to the italians of course!

black beans!!!!!!!! used in chinese cooking and in korean. Although black beans are eaten alot differently in korean food. They served as banchan with a sugary soy glaze, very yummy

Don't stop eating it, SheenaGreena! You won't get a cancer from it unless you have a truckload of it at once. Besides, almost all of the carcinogen contained in bracken, Ptaquiloside, will be decomposed in the aku-nuki (harshness removal) process. from here ← thanks hiroyuki! Unfortunately I can't read japanese, but I translated it with the help of google and managed to somewhat understand it. I'm very happy my delicious fernbracken is okay to eat

a sweet potato gratin is a great idea, never would've thought of it. I wonder if you could use layers of sweet potato and butternut squash?

Sheena's Mom's Cranberry-Orange Relish My mother has been using this recipe for Thanksgiving dinner for as long as I can remember. It's really easy to make and is quite refreshing. Also note that you are using an entire orange for this recipe so that means you should be buying an organic one. 12 oz cranberries 1 whole medium orange 1/2 c of walnuts- coarsely chopped 1/2 c of sugar 1)slice unpeeled orange into 1/4 pieces, remove seeds (if there are any) 2)place the cranberries, the orange, the walnuts and the sugar into the food processor 3)pulse until it reaches your desired consistency. I like it the consistency of a relish, almost shredded. Keywords: Side, Vegan, Easy ( RG1872 )

how depressing, gosari is in the top 5-10 favorite namuls. ): I don't know if I should stop eating it or not, its so damn delicious! It is a sad day indeed for sheena

omuraisu reminds me of some nasty rice/condiment mixes I used to eat as a kid. my favorites are: soy sauce, sesame oil and butter mixed with cooked rice. My mother also used to make this delicious (it was at the time) combination of spaghetti sauce from a jar mixed with rice. Then you take the mix of rice and spaghetti sauce and wrap it up in a flour tortilla - no cheese. Nowadays this sounds pretty gross to me but I loved this as a kid. other weird combinations: spaghetti with a slice of american processed cheese on top, when it melts you mix it in. Boiled squid dipped into ketchup. Traditionally its served with a sweet chili sauce but it was too spicy for me when I was little so my mom gave me something similar in the same color omelette w/ ketchup is fantastic, don't they eat their eggs like that in some european country? I am a big fan of the koreans and the japanese and their usage of : mayonnaise and ketchup. who said fernbracken causes cancer? I have been eating it my whole life (I'm 23) and hopefully I won't get sick from it. Little known fact, korean men are not supposed to eat it because their is a superstition that it causes impotence. perhaps that has something to do with the cancer thing? btw your bibimbop looks fantastic, next time try it with a raw egg yolk!

depends on what is being eaten, but overall I would say yes. Its used in : banchan, soups, and in kimchi. and like zenkimchi said it is eaten raw sometimes like when wrapped in ssam. Another favorite way for me to eat it is when it is "braised" in soy sauce with chunks of beef and green chiles. After simmering in the soy sauce the garlic gets really sweet and incredibly soft and it is great. This is eaten cold though. chryz, great looking kal gook su!!!!!!!!! I can't believe you made your own noodles, how authentic. Of course my mother and I always buy the pre packaged kal gook su noodles in the grocery store. Next time instead of making noodles, you can pluck off pieces of the noodle dough and turn them into dumplings. To do this, you take like an inch of dough and then spread it out with your fingers so it looks flat. i wonder if salted anchovies taste different then dried anchovies? I had a leftover rotisserie chicken so I made some simple stock with it. I'm going to use it to make jook and perhaps some kal gook su.

stoddard's in the chestnut hill mall is nice. They used to have a place in the copley square mall but I think it's gone now.

they sound very kind of similar to rivels which are sort of like spatzle dumplings. They don't contain most of the rich ingredients that you listed, though and maybe they both originated in the same area. rivels are used in amish cooking, btw

so eventually they do break/chip? I thought they were indestructible?

Its amazing how huge those things get. Perhaps the name "palm grubs" serves as a double entendre. I don't think I would eat those either, seeing how they are usually eaten while they are still alive and all wriggly

someone needs to help Gully with his Korean

my grandmother makes this every year for thanksgiving. She doesn't do anything special with it except follow the directions on the back of the packaging. I love the flavour too, its really deep and concentrated and sometimes a little chewy. Is this stuff hard to find? I'm guessing its more of a pennsylvania dutch thing

I have the same problem with my ikea plates, but I hand wash them instead of using a dishwasher (don't have one ). My dishes have cracks all over them, but they haven't started to leak yet. I like my crappy ol' white correlle plates because I can throw them in the oven when I need to keep a stack of pancakes warm (for example). If you live near an asian grocery store you can check out their china section (no pun intended). I have purchased some decent plastic and porcelain bowls from around $2-$5 a piece and they are in much better condition than my ikea plates and bowls.

golden raisins. I like snacking on golden raisins and crisp fuji apples, they make a nice textural (sp?) contrast. smooshy and crunchy

they taste yummy steamed. They are best eaten on a really cold day while wearing gloves so you don't burn your hands. I also like them tempura style and then served with soy sauce or that stuff you use to make soba and udon broth.

I think the show you are referring to is "winter sonata" which is an awesome korean drama. The man who directs that drama has done dramas for different seasons. I believe the autumn and the winter ones are the most popular. Is korean ddeok really made from nonglutious rice? I never would've guessed this, as I thought all korean rice cakes were made from glutionous rice. oh and who cares if the japanese don't know the proper way to cook korean rice cake , its a very versatile ingredient. Japanese food is very popular in korea and I'm sure the korean way to cook most japanese ingredients is incorrect. (sorry if that sounded rude) eta: I should've clicked on hiroyuki's link. The link you provided is for winter sonata. Have you seen "jewel in the palace" or "My lovely sam soon?" these are really good food oriented korean dramas

dg and I both suggested an hour, however I have seen on korean websites that they soak them overnight so I am a bit perplexed. If you are in a hurry and don't have 12 + hours I would just soak them for an hour, like we said. If you have more time, then soak them overnight. add whatever veggies you want really. I have seen them served with bok choy all the time, plus I love the crunch it provides. If you want to be really authentic, you can eat the rice cake with toothpicks instead of chopsticks

I knew you would post back about my love for pork rinds!! I have seen huge sheets of them on tv before and well if I saw them locally I would snatch them up! Sometimes I like to let them "melt" on my tongue. yum yum it's okay about posting my name, I too unconsciously associate you with both korean and filipino food! Also it doesn't help that we post in the same threads all the time

well at least you don't take bites out of it like a burrito. I hate when people do that! It's like they are eating a low carb burrito or something, it is very un-korean. on one of my first dates with my boyfriend, he took me to a korean restaurant here in boston. Of course we had to order the kalbi and the sam gyup sal. He had never had korean food before so this was a treat for him (and he ended up never eating korean food again ). I had to explain to him that you are supposed to eat the wrap in one bite, like a package. He said that it was impossible, and lo & behold I popped a huge ssam in my mouth and looked like a chipmunk as I chewed for 30 seconds. that has to be one of my biggest pet peeves btw: eating ssam in more than one bite and eating kimbap or sushi & nigiri in more than one bite. If you don't put it in your mouth all at once, then you don't get to savour all the flavours all at once I have been doing alot of egullet ranting lately

so I went to the chinese grocery store yesterday to look for some asian pears. I found about 4 varieties from japan and korea. I found my delicious, large, korean pear but they were a little soft to the touch. I like them almost rock hard and plus they were over $3 a piece. what a rip off Hiroyuki, what is mint oil used for? Do you use it in cooking or does it have medicinal values?