Domestic Goddess

Bumping this game up with a new movie. It is actually a sequel... Waitress: What'll you have, honey? Girl: I'll have a cheeseburger with everything on it, french fries and oh, a side salad. Waitress: (turns to our hero) How about you? Hero: I'll decide when I come back (heads into the restroom). A fight soon breaks out in this diner.

Ah Leung, I too, would miss you and your wonderful pictorials terribly. Good luck on your new ventures and endeavors. I do hope you can pop in here from time to time. We need your expertise, humor and convivial charm & personality in the Chinese food forum!

This thread is making me have the urge to fix egg salad now. I'm with the still-warm egg chunks with mayo, laid on thick on toasted bread camp. I also add minced onions and sometimes chopped capers or black olives to my egg salad. Hmmm... I've got 4 old eggs in the fridge ... time to break out the pan and boil them.

My fridge would be haunted by the slow wilting/deterioration of these: Lettuce Cherry tomatoes Cucumber Spring Onion and sometimes... the occassional eggplant.

Do you tend to mostly cook foods or recipes that spring from your home culture, or do you tend to mostly cook things from other cultures? I tend to cook mostly Filipino foods for lunch (it's just me and my kids) and prepare mostly American food for supper (when hubby comes home). But I also tend to cook two kinds of meals for dinner, American AND Asian (Filipino, Korean, Chinese, etc.) for supper. The American meal for hubby and my youngest son and the Asian meal for me and my eldest son. Where are you from and what is it that attracts you to the things you choose to cook? I am Filipina (tropical girl from the Philippines). I'm married to an American (who formerly was a cook/restaurant manager back in the US). I usually like to fix recipes that would please my meat and potatoes kind of guy hubby/kids, and sometimes an interesting Asian meal if I have all the ingredients at hand. How long have you been cooking, and has your cooking shifted from that of one culture to another over time? I've been cooking as long as I was old enough (and careful enough) to hold a knife. Being an eldest daughter in a family/clan known for its cooking meant that I would be initiated to a world of chopping/slicing/sauteing/cooking soon enough. At first, I kinda resented having to chop up dozens of onions, clean a bowlful of beansprouts, cube dozens of carrots and potatoes, etc. But then, the love of cooking grew in me and soon I was cooking food speciaties of my home town/province and soon began experimenting to other cuisines like American, Japanesea and now Korean. How did you learn to cook - from a person, from books, from television, from (?) I first learned from my mom who is a great cook and baker. Then, I ventured into a new world of cooking when I started reading cookbooks on American, Japanese, Austrian food lent to me by my best friend's mom. Then my hubby taught me a lot with his repertoire of food specialties - Fried Chicken, Beef Burritos, Italian Spaghetti, etc. And when we moved to Korea, a lot of my korean friends have undertaken the task to teach me korean recipes. Now most of my experiments originate from the web (mostly eGullet recipes). What direction would you like to see your cooking go in the future - do you have a "plan" or any ideas as to what focus you would like to take? I'd like to be able to fix duck confit sometime soon and see what all the brouhaha is all about.

Sheena - I found out what the salad's name in korean is - "Kkotchori"

I honestly say I can't get into a rut. I prefer to have different meals everytime and if I ever recycle (leftovers), I would have it 2-3 days later. I need diversity of flavors and texture. Not like hubby, who can eat his favorite meal (steak, fried chicken or ribs) over and over again, everyday with no complaints whatsoever.

I hear you RMR! And ditto to what the others have said. I know I mentioned this before but I never had kitchen scissors before until I came to Korea. I used them all the time and when my parents came over to visit, my mother was impressed how I used it all the time in the kitchen. When my mother went home, she took back two kitchen scissors with her.

What do you do when your day begins with rain and the drizzle won't let up? You grill hamburgers on your veranda... Burgers are as simple as it gets in my family. My hubby wants nothing on it but Worcestershire sauce, my kids - ketchup & mayo and me - Worcestershire sauce and thinly sliced onions. Sigh, my boys want to be in the picture... Note toself: becoming a real rabid eGulleteer ... actually preferring pics of food rather than pics of my own children! LOL

Today was our 8th year anniversary but no special dinners or meals. Eldest son has the pink eye (the one who broke his big toe a week ago). I did make homemade ravioli with homemade marinara sauce.

David, I come from the tropical jungles of Manila and never had fresh cherries, blackberries, blueberries, etc... until I came to Korea. I, too, have never had huckleberries and I look forward to the day when I can taste one. Great blog and great pics. I do agree with you and dosconz about tupperware lids and containers, they do tend to migrate somewhere in the Twilight Zone... just like socks. LOL

That is so cool! I gotta get me one of those. The things we learn in here in eGullet.

How about a refreshing drink that reminds you that you have to go to the loo? Coolpis(s)

Ann - I am sorry to hear about your fur baby. *Hugs* Dinner tonight was Pork Pot Pie. My son's plate...

My version of the yakisoba with cabbage, carrots, tofu, slivers of ham and onions...

I hear you AB. And when you offer to send food goodies to a stranger halfway around the world becuase you know how it is like to crave for THAT PARTICULAR FOOD.

Jumanggy - I got the recipe from Confessions of a Pioneer Woman's blog. The Pioneer Woman is Ree and she is married to a Marlboro man, a honest to goodness real life cowboy. I got her recipe for the cinnamon rolls (one of Marlboro man's favorite dessert). Most of the rolls went to my hubby's co-teachers. Yeah, I'm a big hit in their school.

I am so glad to hear that other people also eat the spinal cord like me. It's one of my favorite part of the "bones". Whether pork or veal...

Yes, ours are the sweet kind when they're ripe, JSolomon. But then again, these are fruit left to ripen on the tree so that may count for the sweetness.

GTO - LOL, it took me 3 tries before I finally got the hang of it. Of course, I had a wonderful recipe to begin with (from of a Pioneer Woman's blog). So far, these batch are the best - the rolls are soft but has a nice crusty outside shell and the glaze is awesome.

Doing what boy stuff, running and horsing around until he fell and landed most of his body weight on that toe. SIGH. Lindsay - I can mail yousome if you want. PM me your addy and I'll snailmail several packs for you.

Littlest one asked for Marboro Man's favorite dessert - Cinnamon Rolls... I made five trays of this wonderful dessert... Close-up of the wonderful sugary goodness...

This is for LindsayAnne... Ramyeon Noodles Ready-to-Eat Take one package (Chicken Flavor) Open it up (that's my injured son with a broken toe doing the demo)... Take the packet out and open it... Dump it all in the package and mash and bash the package until all the noodles break into tiny bite-size pieces and get coated with the powder... Open and enjoy...

Starfruit is always eaten with rock salt in my province. They're usually picked fresh from the tree, I prefer the slightly greenish yellow ones - a cross between ripe and unripe. My mouth is watering at the thought of biting into the warm, slightly tart fruit with salt. Yum!

You got it right petite tête de chou! I was afraid I was going to give out clues like human cheeks skewered, barbequed with mushrooms.