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SheenaGreena

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Posts posted by SheenaGreena

    Misutgaru

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    After reading zen kimchi's blog entry on misutgaru here I was wondering if I could make it myself with my boyfriend's blendtec blender.

    Does anyone know if a blendtec is capable of blending things without added liquid? also what do you need to add? I know I need to roast and dry different kinds of rice and grains, but what kinds? what ratios?

    I need to know cause my mom pays an arm and a leg for the stuff. It's terribly expensive here in the states.

    Who in the World Eats Brown Rice?

    in Food Traditions & Culture

    Posted

    Hey, have you ever tried sticky brown rice? My mother and I prefer this to regular brown rice cause it's similar to korean white rice. We eat it when we want to eat "healthy." It's stickier and not as crunchy and is KIND of similar to white rice.

    However you don't cook only sweet brown rice, you mix it with the sticky rice like you do with black rice (to make purple rice), barley, and other mixed grains.

    Gourmet

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted · Edited by SheenaGreena (log)

    hey Peter! Yep, you can watch it on www.mysoju.com (great source for korean and japanese dramas). It's under "gourmet" under the Korean dramas. So far some of the episodes aren't working so just a heads up.

    The story line isnt that great...I only watch it for the food (of course).

    eta: seems as though the website is down. Guess we'll both have to wait for it to come back up again. ):

    for now I'll watch cooking master boy or dottchi cooking show

    Japanese Foods--nabe

    in Japan: Cooking & Baking

    Posted

    Yep one of the methods was to just fill it up with water and then let it soak for 2 days. Did it, and it worked just fine

    Never heard of adding cooked rice and simmering....sounds like it would leak that way? I just left it in the sink as it was soaking in case of leakage

    Snow cone with marshmallow sauce

    in Ready to Eat

    Posted

    This is a HUGE thing here in Maryland. I've been eating it since I was a wee lass and my favorite has to be egg custard with a layer of marshmallow creme in the middle and on top.

    Recently my grandparents introduced me to something called a "lollipop" in Hagerstown, MD. It's a snowball that's topped with soft serve ice cream. I had banana with the vanilla soft serve on top and holy crap was it tasty.

    Gourmet

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted · Edited by SheenaGreena (log)

    Anyone else watching this drama? I watched the movie that it was based off of and boy was that terrible.

    What do you think about it?

    btw: didn't really know if this thread should be here or anywhere else, but since it's Korean I thought I'd just add it here.

    I just watched the episode with the fatty snowcrabs and boy did that bring back some memories. Luckily my mother's friend just made me some soy sauce crabs so that tied me over for a bit :raz:

    eta: I know I haven't been here in a while....hi doddie and peter!

    Japanese Foods--nabe

    in Japan: Cooking & Baking

    Posted

    don't know if you have to do this in Japan or not, but my sister just recently purchased a iga "style" donabe for her new apartment. The instructions say that you have to soak the pot in water for 2 days or it'll start leaking during cooking. Maybe the pot she bought was cheap, but just a heads up.

    wouldn't want you cooking something tasty and time consuming to have to leak all over your table ):

    Ready to eat snacks from Asia.

    in Ready to Eat

    Posted · Edited by SheenaGreena (log)

    oh jeez I love dried squid. You can lightly toast it over an open flame (if you have a gas stove) or just toast it on the burner in an electric stove. I also like it boiled in water for a few minutes cause it gets chewier and slightly plump.

    I only dip it in good ol mayo and it's tasty with peanuts. It's a nice drinking snack

    whoops didn't notice that your squid is "flavored"....hmm I would just eat it as is as a nice snack. However if you get your hands on some plain ol dried squid with nothing added than I would try out my reccomendations.

    btw what do you think of your new found treats?

    oh and the nori, how is it seasoned? is it seasoned with salt and sesame oil? if it is, it sounds like Korean seaweed. I like to eat it wrapped in rice or added in kimbap.

    Travelogue: Spirited Away

    in Japan: Dining

    Posted

    LIKE I SAID, HURRY UP.

    Tell the pilot you have lots of hungry people waiting for you here on the internet (:

    I kid I kid...hope you and Scud have a great time and stuff your faces with lots and lots of food. Why is Serena not going? school?

    battle of the collars

    in Japan: Cooking & Baking

    Posted

    hiroyuki, your salting technique sounds very similar to brining (except for the elimination of water). I often use brining when cooking chicken and pork...especially when making tonkatsu as it makes for an extremely juicy dish.

    was your fish juicier or did it just taste better overall? I'd like to try your method the next time I eat fish

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