Domestic Goddess

Porkfat - your images are not showing up. You need to save your images in your eGullet photo album, not linked to an outside article/site.

Zoe - if you can get one for me and send it to me, I'll gladly send you the cost and the shipping.

FG - I employ many methods (like what you have stated)... 1. Bag clips. - These I don't have and frankly have not seen. 2. Binder clips. - Aaaah, these are my major preference, it keeps the bag nicely shut. 3. Clothespins. -- Most of mine are in my laundry room but I do have one that is decorative (part of a card that was stuck to a gift). That single one I use alongside my binder clips. 4. Origami. - Oooh, I'd love to be able to kow how to do this. So far, my origami skills are limited to the crane and the keepsake box. 5. Transfer. - I rarely do this because when I transfer, the snack/food item gets forgotten for months at the back of the cupboard. 6. Just not caring. - this was hubby when I first met him. He's properly trained now and would use anything from clips to sticky tapes and even my hair clips. 7. Buying products that come in self-sealing bags. - most Korean products that come with self-sealing bags or those zipperlike seals are really great. It's really easy to zip them up good. One more thing I also employ to seal is the use of sticky tape. I have one on a dispenser and it is just so easy to fold up a bag, take a strip of sticky tape and toss it back in the cupboard.

Zoe, that's my Mom's cake stand!!!! OMG, it's actually the same color. I remember my mom baking Angel cake and Chiffon cakes and using that stand to serve it in. She also has those make-your-own-popsicles thingies cups and an assortment of tupperware drinking glasses. When I grew up, I always got the yellow drinking glass. CaliPoutine - that's a very whimsical keychain! I'd love to get one but have no idea if eBay ships to Korea (well, don't have a credit card as well so I guess it's moot to order them).

Zoe, my mom is woman after your own heart. I think my mom still has Tupperware back when I was in diapers (37 years ago). My mom adores Tupperware and still have pieces like the Cake stand, party set server and the picnic basket. If I was back in Manila, I could post pics of her beloved Tupperware treasures.

Forgot to add that the fresh banana heart is also great with Fish Sinigang (Sour Soup).

Sorry to have just found this thread. I'd like to delve into the banana blossoms question. First of all there are two kinds of banana blossoms, the dried/semi dried kind and the fresh kind (usually called a banana heart). For pics and some background on the Dried Banana Blossoms: Click here. These can be used in Chinese braised dishes like pork hocks or pork belly. It adds a distinctive flavor and texture to the stew. For pics and background on the fresh banana blossoms/banana heart: Click here. These can be cut into wedges or quarters and is an essential ingredient in the Filipino dish called Kare Kare (Peanut stew). These can also be used in a light a refreshing salad ( first boiled and then lightly simmered in coconut milk, vinegar and some pepper). This type of salad is great with fried fish.

I was gonna post that the Philippines' birds eye chili pepper (siling labuyo) is the hottest pepper in the world. But I found out that it only registers up to 100,000 Scoville units. It did use to hold the Guiness World Record but hey, this was 20 years ago. Funny side topic anecdote: I had a korean friend visit my home in Manila and proudly stated that Korean peppers are the hottest ever. I gave him some birds eye chilis to munch on and I spent the hour giving him, bread, water, rice, tissues for his eyes and nose and alternating to rubbing his back saying it will be ok.

Mark, that vinegar is an absolute essential ingredient for making Filipino adobo. You just have to use the 1:3 ratio ( 1 part soy sauce to 3 parts vinegar). Use this in conjuction with bay leaves, minced garlic and cracked black pepper on any meat (pork, chicken or beef). Marinate for at least an hour and then simmer in the marinade + 1 cup of water (more for tougher meat like pork or beef). Simmer until tender, drain, fry in some oil and then put back in the boiled marinade and simmer until sauce is reduced. Voila! You got adobo! Another essential role of cane vinegar is for dips. Take 3 tablespoons of cane vinegar, 1 tablespoon of soy sauce, 1/2 tablespoon of minced onion and some ground pepper. Wonderful dip for barbecued meats and veggies. Oh, another great marinade for cane vinegar is for beef tapa. Marinate thin slices of beef in some cane vinegar, soy sauce, minced garlic overnight and next day drain and fry with onion slices. Heaven on fried rice! Hope that helps.

Hey, that's Filipino vinegar!!! Cool. It basically says coconut vinegar in Tagalog. I didn't know that korean "mandu" (dumplings) reach that far. I really like the fried ones with the mushrooms.

Thank you Dividend for sharing a part of your life and for showing us another great way to cook steaks. Maraming salamat!

Great to see it's you blogging Markemorse. I love those monkey pics! Keep blogging!

My perfect simple burger would have just Worcestershire sauce, garlic powder and Lawry's season salt. My over-the-top burger would have the addition of thin onion slices, cukes and tomato and maybe crunchy bacon.... Hmmmm heaven....

I didn't do too bad, 6/10 with 290 points.

Domestic Goddess, hi. Is your adobo the version that's cooked in coconut cream and vinegar, without soya sauce, it seems pale? Another version I know is cooked in patis(fish sauce) and kalamansi lime(calamondin orange), with coconut cream. Edited: I finally figured out how to post pics. ← Nope, no coconut cream in my adobo, I'm Tagalog from Cavite City (which means we don't put coconut cream/milk in our adobo)... I cooked mine with soy sauce and vinegar. I guess the soy sauce didn't make it dark enough. My soy sauce-vinegar ratio is 1:3 (1 part soy sauce to 3 parts vinegar).

Not me! Not me! Hmmm, would it be Robyn?

ChefG, Our thoughts and fervent prayers are with you. Hope you recover soon. DG

Yes, you can use it raw. It is also used in the making of kimchi, actually one of the essential ingredients. I've used it raw for dips or dressing and also use it in cooking.

Oh Greenspot, that bean sprouts with corned beef looks good. Do you happen to have the recipe for that?

Dividend, your parents are my kind of parents.

Percy, the list of bibimbap ingredients are endless. The most popular ones for the hot stone version would be soybean sprouts, braken fern, shitake mushrooms, julienned carrots, zucchini and laver (dried seaweed). Other popular ingredients are white radish, spinach, mugwort stems, etc. Ingredients also vary from season to season, spring would see the addition of leafy greens, alfafa sprouts, autumn would have oysters and wild mountain herbs, etc. Meat would be mainly ground beef or strips of beef but sometimes the beef is raw (the heat of the stone pot would sufficiently cook it). Of course, the egg addition on top of the rice is either fried or raw.

Johnnyd - this is one of my favorite threads. I can't wait for your pics of the Yarmouth Clam Festival.

Peter, I didn't know you could do that. Wouldn't the miyok (kelp) get slimy with all the boiling?

Invited my korean teacher and my russian friend Oksana for lunch and I made Chicken Adobo for them. Chicken Adobo With Bruce's eternal cukes and cherry tomatoes as sides... I also served garlic fried rice but I forgot to take a picture of it.

Becca - I'm definitely checking out that recipe! Looks scrumptious! dystopiandreamgirl - beautiful creations! Jumanggy - I wish I was home in the Philippines. Because if I was, I'd be knocking on your door asking for those chocolatey crepes! Beautiful! A friend gave me white clingstone peaches... the first of the season. I decided to make peach pie... here it is baking in my tiny oven. Here's my rustic pie...