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phage

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Everything posted by phage

  1. Whoo, it's been at least six years since I wrote on this thread. I find that sundaeguk is a lot commoner in the Western USA than it was back then. Try Pine Tree House (Sonamu jip) in Sacramento, JangSooJang in Salt Lake City, or New Seoul Garden in Beaverton, Oregon. But, alas, no Korean food where I live - a Korean restaurant one county over recently disappeared - but they only served dishes like bulgogi and galbi, nothing at all that might challenge the palates of the Republicans that live in this area. Well, perhaps another Korean restaurant will appear ephemerally nearby, and I'll be able to eat happily if briefly before they switch to teriyaki or return to the void.
  2. phage

    Crema Mexicana

    I just bought some Crema Mexicana yesterday. It was, to my surprise, bitter... I haven't tried this before and wonder, is it supposed to be like that? It is several days past the pull-date - does this stuff turn bitter when it goes off, rather than just rot or sour. Other than the bitterness it doesn't seem bad.... Has anyone here actually had their cream go bitter? -- phage
  3. Or Orpin Sedum. Dollamul: http://wiki.galbijim.com/Dollamul
  4. A friend gave me a pot of buchu (Korean chives) a few years ago and in it there was also a tiny stem of something, roots broken off. It was dollamul. I planted it and it grew. And grew and grew. This tiny stem now has progeny scattered from Central California to Seattle and points between. Later in the season it (whatever I don't pick and eat) will be covered with small yellow flowers. A lot of succulents are poisonous but this one is good, pretty much the whole plant can be eaten unless it has gotten too tough at the base.
  5. Got a good juicer at a yard sale a while back and haven't used it much - now I have bought a big bag of carrots and have been making juice from them. There's lots of carrot pulp left over - seems like it should be good for more than compost. So far I've tried two things: little fried carrot cakes (mixing pulp with glutenous rice flour and seasonings and frying it.) This seems to have potential.... Soup: with the carrot okara as a major ingredient. Anyone have more ideas on how to use this? Also wondering if this stuff has much nutritional value.
  6. phage

    How often do you injure yourself?

    Cooking dinner today I both burned myself and stabbed myself. Neither very serious. Usually this doesn't happen - it's been a while since I sliced myself good.
  7. phage

    Laziest products

    In Papua-New Guinea years ago I found canned rice in the store. Sound terrible, though in a place where folks cooked by throwing their food onto the fire, maybe not so unreasonable..... Also, some of the newfangled waters - flavoring and Vitamin-C added, oxygen, whatever, all very expensive (though in attractive bottles.)
  8. It took about a month. I enjoy the tea. I put it in my middle category, which is teas I'll finish every leaf of but not reorder, which is good because it's sold out and not available anymore. This was my second time ordering from them. I had ordered something like 4 darjeelings and this was my favorite, so I ordered another batch. It's a 2007 Sungma China Classic. The description of the 2008 Sungma Delight in the link I posted has some similarity. Mine is very buttery and somewhat sweet but I wouldn't describe it as sugary or limey. Mine is also somewhat green when infused. The other teas I ordered from them tasted a little stale--as though the month of travel didn't do them any good, but for some reason this one came through fine both times. I like it best cold-brewed. It brings out what I call the over-tones, though I don't think that's an official tea term.
  9. Thanks for your reply and in advance for your research. I did some more myself and came up with a similar idea--that there are 2 types of bushes--the indigenous Indian variety and those imported from China. I'm guessing the China-hybrid is a hybrid of both or two Chinese varieties?
  10. The exact tea has been sold out but here is a link to a page of theirs that describes similar teas among others. http://www.thunderbolttea.com/pages/first_flush_darjeeling_tea.html
  11. I have a tea from Thunderbolttea that is described as a Darjeeling china or china grade tea. I thought all tea from Darjeeling was originally from china. Does this mean it's an oolong tea or what?
  12. I am allergic to wheat. (I'm not a celiac - not allergic to gluten, just to wheat.) A little soy sauce usually doesn't bother me all that much - but some Chinese restaurants seem just to have a lot of stuff that gives me an unexpectedly intense bad reaction. So, here are my questions: 1. What makes some Chinese dishes so dark? 2. Do Chinese restaurants in North America sometimes thicken their food with wheat flour instead of corn starch? 3. What can I ask them to omit in cooking dishes? I'm not talking about food that's clearly wheaty - like much dim sum, egg foo yung, chow mein noodles. It's the stuff that is mainly vegs. and meat, with various kinds of sauces. --Phage
  13. But, no, it's not an allergy or reaction to MSG. I have an allergy to wheat. And it's not just with Chinese food. With a lot of food I can tell just by looking at it whether to avoid it. Or by feeling it, in the case of SE Asian noodles. They must think it very strange when I go into an Asian food shop and squeeze the packages of prepared soup - but those with wheat are hard and those made from rice are springy! This is more reliable than reading the labels - I've found some of these Thai or Vietnamese soups give the main noodle ingredient as "flour", but in French it says something like "farine de riz." Back to the topic - I'm just wanting to know if: A. Some ingredient(s) commonly used for flavor has large amounts of wheat, and what would it be? B. Do they often use wheat flour for thickening (this considering that most Chinese restaurants are Cantonese, plus the odd Hunan, Sichuan, etc...) C. And what can I (in a practical sense) ask them to omit or substitute. Some restaurants are worse than others regarding their use of wheat. Unfortunately in my part of the country, they are the ones with the best Chinese food....
  14. I've begin to notice this in the past year or two - before that the fermented tofu seemed "normal" - good or less good, but all within a spectrum. Recently the stuff seems to be strange. Wish we had a government that was willing to analyze this stuff, and see what is really in it. One brand particularly, was marked way down, was quite flavorful (lots of MSG, perhaps?) but left me feeling slightly poisoned. The brand I've found that seems (so far) to be dependably consistent is AFC - comes with a red and white label - the lid says AFC in a oval, all in red. It's made by Koon Yick Foods Co. in Shenzhen. I'm not saying its the best in the world - but it's not bad - and it has been reliable. I've got this in several Asian stores on the West Coast of the U.S. I'd been trying different brands, looking for something extra good or interesting, but too many disappointments - I'll stick with AFC I guess, unless someone can convince me otherwise....
  15. I agree. That also goes to creatures like crab and shrimp... creatures that feed on dead marine bodies. ← hummmmmm...I guess you also cannot eat fresh stream/lake trout, free range chickens, free range pork, etc., etc. BTW most creatures eat other creatures/plants which in a chain eventually get back to dead creatures/plants. however, I fully support your attitude...it allows the rest of us to enjoy the many gifts of nature as edible delights. another thought...how well filtered is the water you drink? is it from lake, stream or reservoir sources? if so, think of all the crap which falls to the bottom before you get it! ← Well, I'm not really serious about the lobster being inedible - it's more that I see that there are many folks who'd eat lobster (with all its ugliness and unsavoury eating habits) at the drop of a hat, but wouldn't think of eating something that they are not familiar with even though it may be less weird or disgusting.
  16. I agree. That also goes to creatures like crab and shrimp... creatures that feed on dead marine bodies. ← hummmmmm...I guess you also cannot eat fresh stream/lake trout, free range chickens, free range pork, etc., etc. BTW most creatures eat other creatures/plants which in a chain eventually get back to dead creatures/plants. however, I fully support your attitude...it allows the rest of us to enjoy the many gifts of nature as edible delights. another thought...how well filtered is the water you drink? is it from lake, stream or reservoir sources? if so, think of all the crap which falls to the bottom before you get it! ← Well, I'm not really serious about the lobster being inedible - it's more that I see that there are many folks who'd eat lobster (with all its ugliness and unsavoury eating habits) at the drop of a hat, but wouldn't think of eating something that they are not familiar with even though it may be less weird or disgusting.
  17. Does anybody have a recipe for sundaeguk. Unusually, I can find any on the internet. I guess it's pretty basic, but what all would go in it. There's the various innards, the sundae, and it's topped with ground kkaenip seeds, but what else...? There was a Toejang Sundaeguk place near where I used to live in Korea, and I wish I had some today. In fact I will make some right now - I got a one-lb. package containing three frozen sundae sausages at Koreana Plaza in Rancho Cordova, and I'll use one of them. Then I'll have the other two to use for whatever recipe someone might come up with. Now though, I'll just play it by ear. I don't have any of the guts either, just the sausage. (Though there was another place near where I lived that had sundaeguk with no innards, just fatty pieces of muscle meat.) Wish me luck! It won't likely be like any sundaeguk I've ever eaten - but it oughta be good, 'cause I'll put enough tasty ingredients in it.... --Phage
  18. Mmmmm... thanks! - I'll try it after I go to Sacramento next week and get the "blood and guts." And mu, and more sundae.... =Phage
  19. What about sea squirts? Do Chinese eat them? Does anyone besides Koreans? (seasquirt=meongge). Koreans also eat sea cucumbers and jellyfish. Here's a REALLY gross thing to eat.... Lobster! It is so strange-looking, feeds on sewage, debris and dead things on the bottom. No one would eat that, would they? Uh, well...... --phage
  20. What I really liked was Woody's Cooking-in Sauce. It was without sugar, it was really concentrated, and you could mix it however you wanted. But it suddenly disappeared from the stores. I wondered why, until I looked at my last jar and noticed it was made in New Orleans - and it had vanished right after Hurricane Katrina... Don't know if it will ever come back....
  21. Thanks muchly for the recommendation. It was certainly a cut above the usual Chinese buffets I've eaten in around the country. Alas, I didn't make it there for dinner, but lunch had all that I wanted to eat, and more.... Maybe my favorite thing there was not Chinese at all, but Mexican - the menudo in the soup section. I had three cups of it! I tried many of the various dishes - I'm allergic to wheat so there were a number I couldn't eat, but even so, I was in no danger of wasting away. The little octopi, the pigfeet, the deepfried tofu, the good variety of vegetables (It'd be not a bad place for a vegetarian who caould tolerate being surrounded by so much tasty meat). Also the interesting and uncommon varieties of sushi - don't know what was in all of them, but they were good. I didn't try the Mongolian BBQ or the salads. Ten varieties of ice cream! At least five kinds of soup. I finished my meal and headed north on I-5 - got over the Siskiyous on a clear highway in the brief period between snowstorms. I'm looking forward to a return visit to the New China Buffet. --phage
  22. Saw a 2 1/2 year old reference to a Russian buffet in Sac'to - is the place still extant and if so what is its name and location? Also, does anyone have a recommendation for ethnic (particularly Asian) buffets in Sacramento? Something other than the usual cookie-cutter Chinese places that get their menus from the grand poobah of Chinese buffets nationwide, wherever he may be located or whatever his identity may be...... -- Phage
  23. Out in Rancho Cordova there is the huge Koreana Plaza supermarket. Though mainly Korean, there is also a large section of Russian food, Bulgarian, Mexican.... Good amount and quality of produce. Kimchi, frozen fish, rice cake, Korean alcoholic beverages. There's a small restaurant with the usual Korean dishes. Some smaller Korean shops along or near Folsom in Rancho Cordova and across into Sacramento. JinMi is in a shopping center at Folsom and La Riviera - they make their own rice cake - various types, and kimchi (tastier than what you'd get from the larger manufacturers - less bland. The guy's from the south end of South Korea, where they use more chile and more sea products in their kimchi.... Lots of Asian shops in south side but they are not as good as what Ive found in the Bay area or in Seattle. I heard there was a "Seafood City" Filipino supermarket west of 99 on Mack Road. Haven't been there yet, but other stores of that chain have a good bit to offer. -- Phage
  24. I don't live in Seattle, but wherever I look I see the same thing with reviews of Korean restaurants - the reviewer is astounded by the fact that kimchi comes with the meal. He talks about the exoticness of bibim bap or bulgogi. He complains about the water not being refilled instantly (not knowing that in Korea you get your own water...) He complains about the spiciness of the food (Isn't this kind of like a vegetarian doing a review of a BBQ place?) Why don't they have folks review cuisines with which they are familiar - you don't usually such ignorant reviews of French restaurants. Korean is a favorite cuisine with me but I can't rely on the reviews to do more than let me know that the place exists and that I can try it for myself.... -- Phage
  25. the ones that I taste that are over a year old don't taste "sparkly" they taste like funky delicious cheese. my mother calls it "sho-nay" or refreshing kimchi. How does it get that carbonated mouth feel though? It must be a special type of fermentation or bacteria that gives off gas. I want to eat a whole bowl of that stuff right now ← I bought a gallon of kimchi about 1 1/2 months ago and it was still pretty green - After a few weeks it started to get that good carbonated effect. But my fridge had so much stuff in there (plus I had some older kimchi to use up) that it got pushed to the back and by the time I dug it out again the carbonation was on its last legs. Its still tasty now but no longer as "active." That peak of perfection didn't really last long, alas.... -- Phage
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