Domestic Goddess

I wanted something different today so I made Bibimbap (rice with vegetable toppings and gochujang [red pepper paste]) Bibimbap without the egg... Now with the fried egg on top... Finally, with everything mixed together...

Just a note... the wine clip is now selling for $39.95 (wood gift box option) and ONLY $34.95 (standard box). I guess they're selling it for less than the previous $50 rate because of *gasp* lack of sales?

minced garlic rendered lard for my pie crust Maggi seasoning

Fat Guy, What you had was their version of the Filipino balut. Balut is always eaten with rock salt and a little vinegar. I've craved this when I was pregnant with our youngest and would eat 2-3 eggs every night. Aaaah the joys of eating a hot balut. Cracking the large end of the egg where the air bubble is. Sprinkling a litte rock salt into the small opening and then sucking the tasty broth mixed with the salt. The peeling the egg carefully until you expose the yellow yolk with the tiny embryo nestled on top. You then slurp the embryo off and eat the yolk slowly, savoring the creamy goodness until you come to the hard white rubbery part of the egg. If you're lucky, the white rubbery part is soft enough to nibble on.

Hi Kent! Great to see you blogging. Here's my caption: Me: Um, there's a fly in my soup. Hubby: Well, there's none in mine (gleefully drinks it up).

Hiryuki, what's yomogi leaves in Korean? Would you happen to know? I'd like to prepare that kind of tempura once I know what kind of leaves you used.

To answer if the salt was reusable, yes it is if there was no addition of egg whites. The salt can be reused to bake another fish.

Here in Korea: sweet bean paste corn watermelon peach pear

What a wonderful report Sheena! Gosh, I didn't know that those huge jars cost $100. Somebody wanted to give me one and I turned her down since I had no space put it in our tiny apartment and have now idea what sauce to put in it.

True, I use a Turbo Oven which is just a little bit bigger than a 9" cake pan. I used little rectangular aluminum pans for my sheet pan. It took 4 trays to use up the whole sheet cake recipe.

Maureen, I love your simple suggestion with the red wine vinegar and thinly sliced red onion... both of which I happen to have in my kitchen. I've tried cooking pasta e fagioli... but it didn't really strike my fancy.

Nancy, I truly enjoyed your Birmingham smorgasboard of feasts. I think my favorite foodie pic is that one of the table laden with all those sauces!

Rona - those people will be barred from my kitchen and house forever.

Rona, I used my 9' cake pan plus 3 aluminum square pans. Now I have a lot of cake and hubby insisted that I don't give out any. He got 3 slices and said they're all for our consumption. LOL

My chocolate cake isn't as fancy as Jumanggy's but by golly, it sure was tasty... I got the recipe from Pioneer Woman's blogs... Sorry for the blurry pic, youngest son was clamoring for his cake. LOL

Filipinos always boil/tenderize the skin before crisping it in the oven or pan. To actually make cracklins or chicharon (or chicharonnes), you take a length of piggy skin, boil in salt, pepper and bay leaf until fork-tender, cook in low heat in the oven (125 degrees celsius) for about 2-3 hours and then cut into pieces before deep-frying in oil/lard. The resulting crispy chicharon is to die for (literally and figuratively). Note: cooking in the skin in the oven will render wonderful white lard perfect for pie crusts and such.

Thanks Jessica and Slkinsey! I'll pick up a batch and try out your suggestions. My only problem is that I can't get fresh parsley here, only dried ones.

Nice start to your blog Jessica! I browsed in your store and absolutely fell in love with the mortar and pestle and the little devil light.

There's a deluge of fresh borlotti (cranberry) beans in my part of the world. Any ideas for me on how to fix these beauties?

Dave, again many thanks for taking us with you to your wonderful village and letting us glimpse a part of your life. Thank you for teaching me how to prepare the wonderful Salad Nicoise. I hope to see you once again here soon.

Thanks Kim Shook! Tonight was Baked Ziti night. Hubby was so happy. And dessert was banananana bread 2 ways (plain and chocolate)...

My niece used to say iskapegi for spaghetti. LOL

Dave's current blog has inspired me to fix my very first Salad Nicoise. My version doesn't have anchovies (I ran out) and green peppers for red bell peppers. It was still mighty tasty. Close-up of yummy goodness... The beans and tomatoes were freshly picked yesterday from a friend's farm. Everything was delicious!

Dave, I just want to let you know I made my first Salad Nicoise today and it was fabulous. I'm looking for the lunch thread to post pics of my wonderful salad. Thank you very much, maraming salamat!

Please don't forget to scrape or peel the thick white coating on the tongue before you braise or sauce it. You can do it after boiling it tender.