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milgwimper

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Posts posted by milgwimper

  1. Peter,

    Does Yoonhi have any recommendations for Korean language cookbooks? Mom doesn't use one but I would like to have some to practice Korean and to cook out of, although usually I ask Mom first. :rolleyes: I have one korean language one which is Very basic that my mother got me, so that I can practice korean, and I have a bilingual korean/english. Hmmm maybe I just need to stop collecting cookbooks!  :raz: I am tempted by the "Host a dinner on 5,000 won" etc. books but I have no idea if they are any good.

    Anyways I can't wait to see the last set of posts.

    I'll check with Yoonhi, but a better source will show up in a couple of more days. Some of our old friends moved back here (just up the hill) a few months ago, and she's much more Korean than Yoonhi. She's getting back from Seoul this weekend, I think, so I'm going to bug her (she arrived the day we left).

    Hosting a dinner for 5,000 won........I'd blow that just on pears for dessert!

    Cheers,

    peter

    Oh if you could ask that would be really great. Thank Peter. LOL Yeah I would blow that budget out of the water for the pears also, but someone told me it was popular in Korea, but maybe it is not quite what I want...There is an online cookbook in korean only Yori Naman (aka Food for Net)

  2. Peter,

    Does Yoonhi have any recommendations for Korean language cookbooks? Mom doesn't use one but I would like to have some to practice Korean and to cook out of, although usually I ask Mom first. :rolleyes: I have one korean language one which is Very basic that my mother got me, so that I can practice korean, and I have a bilingual korean/english. Hmmm maybe I just need to stop collecting cookbooks! :raz: I am tempted by the "Host a dinner on 5,000 won" etc. books but I have no idea if they are any good.

    Anyways I can't wait to see the last set of posts.

  3. HelenJp,

    Thanks for the recipe I have copied and pasted it, as it will come useful in time. DH has to pack lunch now, and I am excited and dreading making his lunch everyday. The time I lived in Japan I couldn't stand the tamogoyaki sweet, but I will maybe try it out on DH and see what his tastebuds tell him. :smile:

  4. Here's another question: I have a ton of baby bok choy in my fridge that I fear will go bad before my partner and I can eat it (we're only two people, after all!). Can I kimchi it?

    I've been googling around, and getting a lot of opposing advice, some saying that I can, some saying that it's too.. something?.. and would just rot.

    Hmmm I have not personally made it with baby pak choi, but I don't see why it couldn't be made into kimchi. Go a head and try making it. Do you remember anything in particular saying why it would be bad to use bok choi? Maybe you can make it into one of the watery types of kimchi? Good luck! :smile:

  5. Domestic goddess,

    I do have a pic of korean cheap mirin, that come in 1.8 liter bottle, not the good stuff ,but it works. I can't load pics, but if you look around the grocery store look for the korean label MIRIN or MIRIM in korean letters. I can't seem to post that either.

    A picture of Korean mirin

    If you want the authentic mirin then you will have to look for the japanese brands and read the labels. I think there are some Korean brands that are authentic but that is harder to find then the imported stuff.

    You can use korean rice wine cheongju filtered rice wine, which would I guess be somewhat like sake. Good luck!

    Thanks Hiroyuki and Helenjp between you two I have a lot to play around with. I wish I had some authentic mirin but I used it up before I left California and forgot to buy some by the time I left. Oh well. I still have 1.8 liters to use up of the "fake" Mirin. I don't know what is in it anymore as the little sticky that explained what was in it mysteriously dissapeared while being transported from California to Germany. :huh:

  6. My fifth visit to the sushi shop (four visits at lunchtime and one at dinnertime so far).

    One of the features of this family-run traditional sushi shop is that they employ a "meiro kaikei" ???? (roughly, clear accounting or payment) system, not a "jika" ?? (current price, market price) system:

    gallery_16375_5341_30219.jpg

    In other words, the price of each type of nigiri is clearly indicated on the board. And, that means you don't have to worry too much about the cost of your meal.

    A poster on the wall:

    gallery_16375_5341_33717.jpg

    The sushi shop is located near Urasa Station on Joetsu Line and Joetsu Shinkansen, and is also near the International University of Japan. This poster may be useful to non-Japanese customers. But, okamisan (chef's wife) has created an English menu, full of photos.

    I first ordered chirashi (shown upthread). The chef usually doesn't accept nigiri requests at lunchtime, but I asked him to make some nirigi. I have developed quite a liking for shiromi (white fish, white-fleshed fish), thanks to the chef, so I ordered kijihata (red-spotted grouper), as well as kohada (gizzard shad).

    gallery_16375_5341_13410.jpg

    The green stuff around the kohada nigiri is a strip of ooba or aojiso (green perilla leaf). Gari (pickled ginger) is placed between the kohada and the shari (vinegared rice). The chef says that kohada goes very well with gari.

    I'm thinking of going there again next week or the week after next. The chef said that kan buri (adult yellowtail caught in winter) would arrive soon!

    Edited to add some more comments.

    [/quote

    Hiroyuki both nigiri look quite appetizing. How did they taste, was the Kijihata somewhat fatty? I have no idea as I have never tasted them. I wish I could reach through the screen and take a taste. :smile:

  7. All of us PMSssy Maker's Mark types should get together and take over the world.  I'll bring doughnuts.

    I'm in. I'll even bartend for all of us.

    Bourbon has a wonderful soothe-the-savage-She-Beast effect at certain phases of the lunar cycle, doesn't it? :biggrin:

    ok- second saturday in may at our condo down the shore.....

    I'll even get rid of John for a few hours.

    I could make a guest appearance to serve Stilton and figs from a silver tray. :rolleyes:

    Hmmm Never had Burbon, must change that.

    Fresser- add carambola and pepper water crackers and you can serve me! :rolleyes:

    DH was so sweet he made me a hamburger with loaded onions, and lots of butter with cheddar cheese. Yeah that hit the spot so well! :wub:

  8. Doddie- Thank you again! I'm sending you a big hug through the screen! HUGZ :laugh: Now to find my crabs!!!

    Thanks Peter for another two installments of your trip to Korea.

    For the stone grinder, yeah I covet them a lot. :wub: To make your own tubu you can use these as coagulants: Epsom salts (easiest to get) then the ones normally used in tubu production magnesium chloride (nigari, bitter salt) or Calcium sulfate (gypsum). Good luck and tell us if you decide to make fresh tofu!

    The sollaentang could be adulterated with soy milk maybe?

    I think Koreans just like food. I tease my mom that she would lose weight if she didn't watch Korean television since it seems every other scene has food there somewhere, and makes her hungry.

    I love the photograph of Serena staring at the meat. :laugh: She looks like a really cute hawk ready to strike.

    The hole in the wall BBQ place looks so awesome, and the meat...

  9. This post is for Ce'nedra.

    For my supper tonight, I fixed Chicken Kare-kare stew. Though I love having sliced banana hearts in my kare-kare, unfortunately banana hearts are not that readily available here in Korea. I added yard long beans, eggplant and bokchoy to my stew.

    My meal.

    gallery_48583_3621_88412.jpg

    Kare-kare up close. The sauce is basically ground roasted peanuts mixed with ground toasted rice.

    gallery_48583_3621_318021.jpg

    Kare-kare has to be paired with bagoong - sauteed shrimp paste. One puts a tiny dollop on the rice on the spoon and eat with pieces of meat and veggies with a good serving of sauce.

    gallery_48583_3621_261460.jpg

    Dinner for the little one was "busketti" - that's spaghetti for us adults.

    gallery_48583_3621_115874.jpg

    Billy with his dinner.

    gallery_48583_3621_192527.jpg

    Dessert is bananana bread.

    gallery_48583_3621_322410.jpg

    Can I come to your house for dinner? :wub: The Kare Kare looks so good! Never had it before and left before I got a chance to eat at the new restaurant that opened up listing Kare Kare as their special.

    Oh the banana bread looks so moist and yummy.

  10. I was hoping someone could point a good sushi restaurant somewhere hopefully near down town Stuttgart, or anywhere accessable by Public transpo in Stuttgart. I have seen sushi sold here but most that I see are take away in little plastic containers. Any recommendations for a good sushi restaurant? Thanks!

    I would also like to know if anyone knew of a good Korean restaurant here too. Thanks

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