Domestic Goddess

Americans do have bigger mushrooms! LOL Here in Korea enoki mushrooms are dirt cheap. A pack can cost as much as 50 cents and on sale days a dollar can get you 6 packs.

I, too, am thankful for this helpful information. I have wondered about all those percentages on the chocolate's wrapper.

I, too, have been stuck in a monotony of blah foods except tonight. I made Chicken Adobo with Garlic Fried Rice. In my family, we always serve tomato slices on the side. The tomatoes are either sprinkled with salt or marinated in fish sauce as a tangy, fresh side dish. I add cucumbers (inspired by C. Sapidus and his eternal cukes).

I guess we've been pretty lucky then, haven't gotten sick for over 4 years dining off those trucks. We get them about 2-3 hours after they first put on the chickens. Maybe cooking them that long helps kill the bad germies?

Richard, no worries. You are right about curing inside the refrigerator (for the skinless/wax paper wrapped longganisa). Longganisa stuffed in casings can be cured outside the refrigerator, hung in a cool, dry place.

This is one banchan I also send back with the waitress. Some places sprinkle cornflakes on the salad, some add corn and raisins. What the heck??? It varies from one ssam place to another. I sometimes like the ones with just peas and macaroni in the salad. But I eat it once in a blue moon.

Well, I;ve seen those fancy-schmancy rice cookers and they have more than one function. You can use them to steam/cook other food items than rice. I've see fuzzy logic rice cookers cook sweet potatoes, corn, soybean/natto, etc. The fuzzy logic is encrypted for the one-touch button function for the selection of the different food/cooking process.

Nganga also means mouth open wide in Tagalog/Flipino too.

We have the rotisserie chicken truck here in Janghowon, Sheena. We never got sick from eating the chicken. It cost 6,000 won per small chicken and 10,000 won for 2 chickens (about $10). There is sticky rice, garlic, dates and ginseng stuffed inside the chicken's cavity, makes for an interesting accompaniment to the chicken. It's a great dinner substitute when I don't wanna cook.

I too don't peel my cukes but I leave the peel on because I like the taste of it.

Here in Korea, the usual pizza places (Domino's, PIzza Hut, Papa John's, etc.) deliver fast enough but are not 24/7 (like in the Philippines). Korean food/meals are delivered by restaurants and some eateries even are open 24/7. Once can order a myraid number of dishes from simple meals like dwenjjang-jjige, kalbi-tang, bibimbap, mandu dumplings, kimbap rolls, etc. There are also japanese places but usually deliver fried, breaded sutff like donkatsu, shrimp tempura, etc. although I haven't found one that delivers sushi. There are also the koreanized chinese restaurant deliver with thier sweet black jajangmyeon noodles, spicy seafood soup, etc. You can also order huge meals like hot-pots where the restaurant would send a table-top burner, hotpot wok and all the fixings for your meal. There are also the boiled pork leg deliveries where slices of boiled pork leg come with baskets of lettuce, dipping sauces and side dishes. What is really neat is that most restaurants would deliver your meals in actual bowls, plates, trays and even cutlery. No plastic stuff or disposable items here. The food is covered in saran-wrap and the soups come to your doorstep boiling hot. Condiments in little bottles are also included and all you have to do is pay, take your meals in, and then when you're done, set the dirty dishes outside. NO mess, no fuss and no problem. Aaaah, one of the perks of living here.

Count another vote for puttanesca for me. Quick, tasty and fast!

I'm 90% crust and 10% bread person. I just love crusty bread. The heels are worth fighting over, esp. fresh from the oven. Gimme heels everytime.

Shaya, thanks for the recipe for the korean chicken sesame cakes. I need to make those sambousaks soon. I have about a cup and a half of chickpeas in my pantry.

My hubby cooked for the comic Foster Brooks, Della Reese, Phyllis Diller, former governor of Kentucky Happy Chandler, Jerry Lee Lewis and Red Skelton. He also got to watch Phyllis Diller perform and acknowledge him.

Yeah me too! I'd love to have the recipe of your sesame chicken cakes, Shaya!

In the Philippines, the dining table of most families would have the usual Soy Sauce/Vinegar/Fish Sauce bottles arranged in a small platter. In a lot of those platters, there would be fresh siling labuyo (bird chilis described in the earlier Guinness Book of World Records as the hottest chili peppers on the planet). Filipinos would mix soy sauce and vinegar for grilled food dipping sauce. Sometimes the combination is soy sauce and calamansi juice. There are also a variation of fish sauce and calamansi juice for grilled fish or for the meat of the boiled soups like nilaga or pesang isda ( boiled fish soup). Another favorite condiment is the bagoong (fermented fish or shrimp paste), a jar of smelly, stink-to-high heavens sauce that is so potent yet so flavorful. That needs another thread of its own.

I am one of your avid readers ChefCarey. Once again, you never fail to amuse and delight me with your writings and your memories. Thanks for sharing again.

wow, my computer has been gone for a couple of days and the games have spawned a couple of pages of games... and new players too! Woot!

Still in Play: Barry Humphries and pheasant Winston Churchill and Collards Neil Hamburger and lemon meringue pie Edith Wharton and fried rice Gidget and roibois tea

Me and my hubby both agree that smoke makes for a great perfume. I can still smell the grilled chicken in my hair.... (stomach growling again)...

Throwing in another game. Dracula and foie gras

Today's supper: Grilled Lemongrass-Ginger Chicken (or Chicken Inasal in Filipino) I fixed garlic fried rice as the side dish for this meal and soysauce-vinegar-chili dip. No plated pics as my men were so hungry that they wolfed down every bite.

I owe another game: Scooby Doo and batata hara

New game: Muhammad Ali and Jamaican patty Spike Milligan and lamingtons Spike Milligan, was an Irish writer, artist, musician, humanitarian and comedian. he was (almost inevitably) noted as an ad-libber. One of Milligan's most famous ad-lib incidents occurred during a visit to Australia in the late 1960s. He was interviewed live-to-air and remained in the studio for the news broadcast that followed (read by Rod McNeil) during which Milligan constantly interjected, adding his own name to news items. Lamingtons are a popular Australian treat. Lamingtons are sponge cake (or more traditionally, butter cake) cubes, coated in a layer of traditionally chocolate icing then desiccated coconut.