SheenaGreena

my boyfriend and I spent 5 hours the other day on this cake. its from last month's gourmet magazine. I believe its called chocolate meringue mousse cake. yes that is me and yes it was tasty (and yes it looks like poop)

i'm sure most people know this, but I love to dip pickles into msg. I dont know why...but they taste fantastic. I also like to add a shake or two to soup, like seollangtang. It brings out the rich meaty flavor and adds savoriness. However my korean grandmother is incredibly heavy handed when it comes to msg. She will add like a whole tablespoon full or something like that when she is making bean sprout namul. My mother and I on the other hand, tend to use a dash or two...too much and it takes away the taste of the veggie or meat

From blue crab info - click and scroll for more. I have heard natives resort to trickery to entice non-natives to try this delicious treat. "Um, yeah, they injected mustard under each crab's shell. Try it!" Mrs. C, a midwesterner, tried crab mustard without hesitation - one of the many reasons I knew she was special. Edited to subdue a stray parenthesis. ← OH GOD i love crab mustard. this sounds nasty, but I LOVE to spread it like butter on slices of sourdough bread. I also love crab eggs as well and they taste great on toast. to add to this thread, ponhaus, puddin, hog maw, and scrapple. All delicious pork by products brought to us by those talented amish. I love ponhaus for breakfast with lots of maple syrup

kinda late on this one as it was a few weeks ago, but I ate a whole bag of salt and vinegar pork rinds from the filipino grocery store <----10 million times better than american pork rinds....oh and way more skin and crunchier also ate half a bag of molasses chews from trader joes

thanks everyone, especially doddie, for the great recipes and interesting info. I'm super busy so I'll check back whenever I can to look at recipes and additional comments (: keep em coming! also, thanks for correcting my mistakes doddie. I know that you explained it to me before, but I totally forgot

hello hello hello, sorry I've been away for a while.....I moved back home to the baltimore/dc area. Anyways after I moved back home I got to hang out with a friend from the Phillipines who introduced me to a wonderful philipino grocery store in the area. I asked her a ton of questions and afterwards she introduced me to some wonderful tamarind candy that was spicy, fish crackers (delicious), PORK RINDS (omg way better than what we have here in the US), and the philipino version of sponge cake oh and taro or ube flavoured cake. I basically stuffed my face once we left the store. Afterwards she made her version (after I kindly asked her to) of chicken adobo which was fan freakin tastic. I ate 3 drumsticks and so did my sister, we both really enjoyed it. While at the store, I bought an older version of the phillipino food magazine "FOOD". I love the magazine, but unfortunately 95% of the magazine has more Spanish influenced food in it. In the "letters to the editor" section, a woman talks about making a stir fried crab with chile and garlic recipe. Now this sounds more like my kind of recipe. Anyone have any good suggestions for more traditional philipino recipes? Yes I know that the Spanish colonized the Phillipines, but I'd rather have the more traditional recipes. Oh and if anyone has a good recipe for sponge cake, that would make me extra happy (:......I'd be happier with a taro sponge cake though (: doddie, I'm looking you're way. oh and yes I am sure I spelled philipino incorrectly so please correct me

make some hogmaw with it. Take some country sausage, diced potatoes, diced cabbage, and season with s&p. Stuff all of it into the stomach and bake it in the oven at 350 F for 3 hours. You need to bake it in a large pan and put about an inch of water in it so it sort of "poaches" in the water. My mother makes it for new years and my grandmother makes it for Christmas dinner. I love it and the skin is the best part

that cheese bibimbop reminds me of this awful dish my korean mother used to make: boil noodles drain add jar of tomato sauce top with slice of american processed cheese stir ): I would much rather eat bibimbop with cheese than my mom's half assed attempt at spaghetti w/sauce (LOVE YOU MOM <3) cheese + korean food isn't a new thing..it's been around for quite awhile....probably since the korean war. Cheese is sometimes added to budae jigae, but I prefer it with spam and hot dogs. how about kimchi chocolates? That would draw the line for me. eta: I can't believe you hate dakuan. I love that stuff and my sister hates it too. she always "pushes" it out her kimbap. I like it drenched in rice vinegar or ponzu. I would eat a whole radish dakuan if I had some good ponzu eta again: that's not your flickr page...nevermind

I believe gastropub is a pub that doesn't serve your standard pub food (wings, potato skins, fries, etc). It's a step up and I believe that the publick house or deep elum in allston are good examples of a gastropub

I love golbbaengi. They make a really good drinking snack with an ice cold beer. I like them drained and cut into 2 pieces if they are very large, never chop them up. They should be chewy and meaty when you bite into them. I also like to mix them up with gochugaru, little bit of sugar (sometimes it doesn't need it, cause it's canned with sugar), lots and lots of green onion, sesame seeds, and some rice vinegar. For an added textural contast I like to add shredded cuttlefish. eta: fugu, I would definitely buy the canned variety as opposed to the dried one. I have never seen the dried kind. Also you don't cook them, you eat them as is right out of the can.

what do they taste like? the one in ah leung's honk kong post look absolutely stunning...almost jewel like. I am used to stinky korean food, but have no idea about strong flavoured chinese ones. Also are they expensive? How much would a box of them cost?

it's okay katie, I had a double homestyle melt from BK and I loved it. oh and the worst part was, was that it wasn't that time of the month yet ):

that's the tea I have. It's gyeolmeongja cha. It doesn't taste that good, unless you add sugar to it. I like to drink it cold....actually I think I'll make some now. It's the seeds of some plant. I have never seen or heard of it before until my mom gave me some and it took forever for me to figure out what it was. Apparently it's good for your eyesight. I still need contacts and glasses ):

for the life of me, I couldn't find a good representative photo of the pomelo that WYF is using. It is very round...almost squashed down at the top, and skin is very thin compared to a lot of grapefruits and other types of pomelo. I see them all the time at the grocery store, especially now. I notice that photos of pomelos on google image all have "nipples" that stick way out, making their shape far different than the ones I am used to seeing here in the NE US

nope not omija cha. It's shaped like a teeny tiny almond and is really hard....I can't even "crack" it open. I guess I'll ask my mom what it is....but I love drinking the tea with sugar, cause I can't drink it straight. It makes a nice cold refreshing drink in the summer time. Now this is going to drive me nuts eta: Picture of seeds found out the tea I drink is called gyeolmeongja cha

my mother recently gave me some tea that looks very similar to boricha only harder, if that makes sense. Apparently it's good for your eyes and when you simmer it the liquid turns orangish red. Is that what you have? If so, I have no idea what it is ): never heard the yogiyo imo thing.....sounds very very strange to me. I only call older women who are close to me or my aunts, imo...not someone I don't know. Oh well you know better than me, cause you were in Korea recently and not me ):

sorry, I called it in like the 3rd or 4th post peter are you sure it's yogiyo imo or rather yogiyo unnee or yogiyo agashi? I always thought imo was aunt and rather un nee was sister (possibly older sister) and I think the tea that you are referring to next to the boricha is oksusu cha aka roasted corn tea. Tastes pretty identical to boricha if you ask me great job on the thread btw so where are you taking us next?

PUREED KIMCHI???? could be my new favorite condiment whoaaaaa.... how about separating all of the leaves and sauteeing them in a pan with some olive oil, butter, and s & p? sometimes I just like them boiled or steamed with butter and salt...however when my mom used to make em this way for me as a child, it would make me gag

Mmmm I wish I had some of those mushrooms right now! I love the rice cakes - They are soft and chewy and add heft to the soup. Do you know how to store them? How long will they keep? ← you freeze them if you want to store them for a while...or refridgerate them if you are going to use to fairly soon. To reconstitute them if they are frozen, you just soak them in some water.....for how long I don't know ): Some people say all day, some an hour, I usually soak them until they get soft (an hour)

banh mi has got to be the most satisfying and cheapest meal one can get (: oh and those mushrooms look absolutely beautiful. They taste fantastic cooked on a korean tabletop grill after you cook pork belly on it so they can fry in all the pork fat mmmmmmmmmmmmmmmmm whoa I just saw that you added some korean rice cakes to your soup (: don't they add a nice texture to soups? I love adding them to spicy ramen

I think that it's really sweet that you are surprising your girlfriend with a homecooked meal when she's not feeling so hot. Unfortunately if I asked my boyfriend to do this for me, he'd go to burger king and buy me a whopper....... (: I second (or is it third) the recommendation on jook or congee. My mom always made me jook when I wasn't feeling so hot and it was the best when the rice was slightly toasted. You can achieve this if you cook rice over the stove top as opposed to cooking it in a rice cooker. If your gf isn't into plain ol rice and water, then it's nice to make a good jook with heavily garlic laden chicken stock. good luck and I hope your girlfriend feels better

how about trader joe's chocolate covered almonds with turbinado sugar and sea salt? My boyfriend bought those a while ago and it was hard enough to not eat the whole thing in one sitting

I really missed this thread (I've been busy with school). Unfortunately I just read it on an empty stomach. hey, about the seafood pics on pg 6. In one of the pictures you mention an acorn like sea creature. I think I had those in Korea in 2003. I believe you chew down on them and they squire in your mouth, then you spit them out because they contain some hard like shell on the inside. I tried to ask my mother what they were, but she didn't know the english name for them. I had them in a soup with lots of other seafood in it. It was very very yummy. when I mentioned the carp bread stuffed with redbeans, you thought I was talking about a real actual fish? I eat a lot of things, but you'd have to pay me a LOT to eat carp stuffed with sweetened bean paste.

That might be the fish entrails that are used while it is "fermenting" (or rotting). ← lactic acid is naturally occuring in kimchi from the fermenting fish that's added. I'll take all the kimchi that you don't want to eat...if you have any I HATE milk (makes me want to throw up) and hollandaise sauce tastes like.......I'll leave it up to your imagination

i've seen bak choi kimchee. It's not as crispy/crunchy as cabbage...but its still good. I would just do it like you are making regular baechu kimchee