GlorifiedRice

Do any of you think prepared Bulgogi and rice will freeze well?

My fave Korean foods are my homemade Bulgogi with doctored up jar kimchi and rice... Bindae Duk, Kimchi over rice, and now Bibimbap... Oh and Kimchi Jjigae and Kimbap (my son loves that) Im eating Bulgogi and kimchi w/ rice right now! I chop the kimchi up and add a little pickled ginger brine and a little ketchup (it adds some thickness to the liquid) and eat that with bulgogi and rice. It adds a really lovely sweetness that balances it all out. I also adore Pa Kimchi... That was waaaayyy too delicious for how simple it was. Too bad it was gone so soon...

To heck with Philly for your Asian Groceries! I went down there and they had little! You need to go to the 4 big box Asian Grocers! Theres the two H-marts (One in Elkins Park off 611 and 309 and the other on 69th Street Upper Darby) Kobawoo in Cheltenham (Yuk Filthy) and my Favorite Assi Plaza in Lansdale (Welsh Road) Assi has the best Bakery and 4 restaurants, plus they stock frozen Takoyaki and aspartame free gari I had FRESH MADE Korean Bindae Duk there one Saturday... H-Mart has the best Japanese snack selection and sashimi konnyaku and specialty mochis... PLUS a great Korean Ban Chan selection. Kobawoo is a BIG BOX store BUT It really stank and was filthy, but I still mention it for good measure! Stay out the city, the burbs are where its at! In the same shopping center that Kobawoo is in is the Mochi factory that supplies the entire area with Korean Mochis ----- Assi Plaza 1222 Welsh Rd. North Wales, PA 19454 Phone 215.631.9400 Fax 215.631.9404 H-Mart 7320 Old York Road. Elkins Park, PA 19027 Tel : 215-782-1801 Store Hours: 8:30 AM ~ 9:30 PM H-Mart 7050 Terminal Square Upper Darby, PA 19082 Tel : 610-734-1001 Store Hours: 9:00 AM ~ 9:00 PM KOBAWOO 1925 Cheltenham Ave. Elkins Park, PA 19027 Tel. 215.886.5569 Fax. 215.886.5689

Scarpple makes me miss Kent Voss and the promise of Scrapplefest! I believe that SOMEONE should forge on with Scrapplefest! Kent might have left WWDB (I still cry at its rude demise) but we NEED SCRAPPLEFEST! We also need Hoagie and Cheesesteak FESTS! For a FOOD city, we have very few FOOD FESTIVALS! VIVA BARBARO!

http://www.easyelegance.net/ A Taste Of Britain off Route 30 in Devon, Pa For others check out this directory: http://www.teaguide.net/tearoomspennsylvania.htm

I never have liked the Wegmans in Downingtown, Pa. A whole lot of fluff and pomp to me. My sons fettucine alfredo was made fresh for him that first day but had NO CREAM! Just cheese and chicken stock. The only thing I cant get anywhere else is truffles and I dont care for them anyway. JMO

Buoy-1 Seafood on the corner of 401 and 30 in Frazer, Pa I used to waitress and cook there and I miss it. I miss the fish chowder and Larry Dunn.. It went downhill the last yr of its life before the fire, but I miss it nonetheless...

My first Omuraisu... Its good and I'll make it again. But I love ketchup. I used this recipe: http://web-japan.org/nipponia/nipponia20/e.../appetit01.html But I think its author likes ketchup, a lot! So I had to add extra rice to even it out. Are there any other varieties?

I made this before I went to bed and chilled them. Yummy snack, Kristin. I ate a few chunks with a sandwich (healthier then Chips)

I know you didnt ask me, but, scrambled eggs are served at all breakfast restaurants with ketchup on the table... http://en.wikipedia.org/wiki/Scrambled_eggs Most eggs in the USA are served for breakfast. There was a short time in the 70's when the omelet was all the rage for dinner and egg salad is a lunch thing, but most eggs are eaten at breakfast. I was just at the store and I still forgot to buy a chicken thigh for Omuraisu. I was the one who IMed Kristin and begged her to write a Japanese Cookbook a few months ago. I DEFINITELY think the USA is ready for new tastes from Japan, Im so tired of seeing the same boring cookbooks with Teriyaki and Sushi... I think kids in America have been raised on sushi now and are ready for Japanese fun food like Omuraisu. I have frozen chicken breasts, Ill make my son and I Omuraisu for dinner tonight (Tomorrow is Bulgogi and Kimchi) BTW this is a funny essay on Ketchup and moms: http://www.salon.com/aug97/mothers/phobia970806.html

Was that too much natto mixture on the rice? Somewhere I read today that you are only supposed to use 2 tablespoonsfull... Also, do you stir it into the rice before eating? Im a stickler for the TRADITIONAL ways of eating things (except for my kimchi and bulgogi- I add a little ketchup to sweeten it up. You never taste it) Kris you like that Veggie Tales bowl? Do your kids like Veggie Tales? They are adorable and they are making them non-Christian for the worldwide market...

I would suggest chilling a pack of natto well in the fridge, add some men tsuyu concentrate and Japanese mustard, mix well, and eat it with or without rice. If you hate it, then there is nothing you can do. It's an acquired taste for you. Do you have any particular reasons why you want to learn to love natto? Because of its health benefits? By the way, judging from your photo, I think you had hikiwari natto, not regular, whole bean natto. Am I right? ← Yes, Hikiwari... I bought it cause the ingredients seemed okay.. I want to like natto, because theres not much I dont like in the world of food. I love okra, I love chia seeds (they get slimy when soaked in water) I usually love slimy food...I wanna love Natto too...

Okay I made Natto this am for breakfast... I did what Kristin does with the egg yolk, scallion, soy and karashi (No bonito flakes or raw okra -out of season-though) over hot rice and I had ONE bite, which I DID chew thoroughly. I will try again in a few months. It really wasnt bad TASTING at all. Its the texture that kinda got me. Im gonna sit on it a little bit and figure out what things I would add to make me LOVE it and crave it, like I do most other Japanese foods.

These are todays purchases... Lemon & Whipped Cream Fran and Kiwami Cacao Fran. The bag of Ajinomoto frozen Kare-age was much coveted, since they are always sold out everywhere I go... Tomorrow I eat Natto for breakfast!

OK, OK, but the exact causes of stomach cancer have not been identified. Doctors say the causes include salty foods, partially scorched foods (such as grilled fish), too hot (i.e. high-temperature) foods, overeating, eating fast, alcohol, and cigarettes. ← But thats America right there, more so then Japan... We have BBQ several times a month where the beef and chicken is burnt.... Bracken is PROVEN to cause cancer in animals stomachs..Why not ours too?

In the USA we eat scrambled eggs with Ketchup... And heres the info on Bracken and stomach cancer "SYMPTOMS: Acute poisoning from these ferns is unlikely; their effect is cumulative, and eventually produces a variety of internal cancers. Repeated ingestions significantly increase the likelihood of developing disease; in Japan, where BRACKEN FERN FIDDLEHEADS are traditionally consumed as food, scientists attribute the high incidence of stomach cancer to the popularity of this risky vegetable." (Source: http://museum.gov.ns.ca/poison/bracken.htm ) "The plant is carcinogenic, and communities (mainly in Japan) where the young stems are used as a vegetable have some of the highest stomach cancer rates in the world [1]. The spores have also been implicated as a carcinogen." Source: http://en.wikipedia.org/wiki/Bracken )

Im making Bibimbap for dinner... I have the Zucchini, Mushrooms, Spinach, Carrots, Cukes, and Soybean Sprouts fried already...Im waiting on the Fern Bracken to rehydrate and then Ill fry it and the beef. I got the Gochuchang at the ready... Ill take a pic... ETA: I dont like the smell of the fern but I am trying them at least Anyway, look my first Bibimbap: Sorry its blurry, I bought the camera at ShopRite

I made Mochi once with the Purple Okinawans... MMMMM, too good and spectacular color.

Oh thank you. I also forgot I had the book "Eating Korean" which has a recipe for it... But that pic of yours was luscious...

I have this book and I loved it. I just ate her breakfast recipe, overcooked the egg though. Although Id have liked to see a fold out actual size portion size chart. I see Kristin is a skinny minny and I read what she eats all day and If I ate that much rice etc Id be over 200 lbs. I wanna know what she does... I had a 1/4 cup of brown rice in my soup this morning. How much rice, protein and veg do the Japanese eat every meal?

Okay is Tororo JUST grated yamaimo? If not what else is in it? And what is in HOT tororo soba?

I have no clue. I was cleaning out my fridge today and found some in the back. I adore the way shiritaki gets in sukiyaki. Is there anything that I can do with the blocks that changes it to sukiyaki like shirataki?

How long do blocks of white Konnyaku last? Neither one has any dates on them.

Im thinking I am

I hope that everyone in Hokkaido is okay after the Tsunami and Earthquake this morning...