Domestic Goddess

Lucky - shampoo????

I would say it would take about 45 minutes to an hour to cook two trotters. About an hour and a half for 4 trotters but then it depends on your stove/heat. You should check every 15 or 20 minutes to see if the skin is tender enough.

Not to go off-topic but we Filipinos have exactly the same word for the gamut of words/adjectives listed above - malansa. It is used to describe a smell/feel/taste like zankha.

Sheena - my friend Eumjoo said that you should clean your pork trotters and then boil them in a large pot where you put in: 6 cloves garlic, peeled 2 pieces of ginger, peeled 1 tbsp sesame oil 2 tsp salt 10 pepper corns 1/2 cup soy sauce 1/4 cup brown sugar 1 tbsp cheong joo (sake) 2 green onions 2 pieces of ginseng 6 dried dates Enough water the meat and boil/simmer until your pork feet is tender. When the pork feet are done, drain and slightly cool. Slice into thin slices and enjoy.

Sheena - I see the pork feet vendors boil them in a mixture of spices and sauces. Lemme call up my friends and ask them what goes into the boiling mixture.

Kent - I am!!! Please post and share the recipe please.

Quarkie, I would suggest you add enoki mushrooms and thin slivers of red chilis and leeks. It would certainly add oomph to your dwenjang jjige.

Kris - the cheesy roll pizza craze has hit Korea, too. Only they combine mashed yams/sweet taters witht he cheese in the roll. *gag*. It was not an experience me and my family would like to repeat. We had to throw away the rolls and eat the inner pizza portion. The yam/cheese roll was awful.

How about bacon-wrapped oysters?

Edited to add: A week-long visit by SheenaGreena to my part of Korea. A week of cooking and eating!

Ooh, I can't wait... more foodie pics!

Quote: Do you eat the cartilage off of rib bones and chicken bones? Do you crack chicken bones in half and chew on them so the marrow will squeeze out? Oh yes! The marrows' the best part! Quote: how about melon rinds? I love eating the green parts of watermelon rinds (and yes they taste great pickled). Hmm sometimes when I still want more melon and there is none. Quote: Do any of you eat any other parts of foods that are normally thrown away? I love pineapple cores, dusted with sea salt. I am addicted to it.

No more pancake mixes for us anymore since I discovered a fabulous recipe for fluffy, moist pancakes. Oh and also: Cake mixes Biscuits Pre-made pie shells I fix them myself now. Way so much better!

For what? Can you be more specific?

You can freeze broccoli florets? Do I steam them first and freeze or just simply cut it up and freeze?

For today - I will be reheating the steamed dumplings I made and froze. They will be potstickers today. The frozen cooked macaroni and leftover roasted chicken will be resurrected as creamy macaroni & broccoli bake tonight.

A 6-month food tour around the US Southern states. A 6-month supply of hypertension medicine and alka-seltzer.

Sakji - if I send you a box of korean candies and sweets, can you send me just one lokum? Yes, just one piece of lokum (Turkish Delight) candy and I will send you a big box of korean after-dinner sweets. I have been dying to know what it taste like ever since seeing the movie "The Lion, the Witch & the Wardrobe". What would make Edward betray his family for a Turkish Delight? Please say yes, I've been dying for over a year now. Yeah, I'm obsessed.

Raises her hand shyly... I do... only because my sister told me to join.

Soup - here's my mom's recipe for pork dumplings PORK DUMPLINGS 1 3/4 cups all-purpose flour plus additional for dusting 1 (2-inch) piece peeled fresh ginger 1/2 cup light soy sauce 1 bunch scallions, thinly sliced 3/4 lb fatty ground pork Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms. Knead on a lightly floured surface until just smooth, 1 to 2 minutes, then wrap tightly in plastic wrap and let stand at room temperature at least 10 minutes. While dough stands, halve ginger, then finely chop 1 half and cut remaining half into very thin matchsticks (less than 1/8 inch thick). Combine 2 tablespoons soy sauce with 3 tbsps. of vinegar in a small bowl. Reserve 2 tablespoons scallions for garnish, then finely chop remainder and put in a bowl along with pork, finely chopped ginger, and remaining 3 tablespoons soy sauce. Gently knead with your hands in bowl until just combined. Chill, covered, 10 minutes. While pork mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust a work surface with flour. Halve dough and rewrap 1 half. Pat remaining half into a flat square. Roll out dough into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed, then cut out 12 rounds (very close together) using cookie cutter. (If dough is sticking to cutter, lightly dip cutter in flour and shake off excess before cutting out each round.) Reserve scraps. Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to lined baking sheet. Combine scraps of dough and wrap in plastic wrap, then let stand at least 10 minutes. While scraps are standing, begin forming dumplings. Line another large baking sheet with paper towels and dust lightly with flour. Put 1 dough round on fingers of 1 hand near palm and put 2 slightly rounded teaspoons pork mixture in center of round. Fold round in half, enclosing filling, and pinch edges together to seal. Put dumpling on lined baking sheet and form 23 more dumplings in same manner (you may have some filling left over). Cover dumplings loosely with more paper towels. Roll out scraps into a 10-inch square (less than 1/8 inch thick) and cut out 8 more rounds. Form 8 more dumplings for a total of 32. Discard remaining scraps. Gently drop all dumplings into a 6- to 8-quart pot of boiling water, gently stirring once to prevent sticking, and cook 6 minutes. (Dumplings will float to top while cooking.) Transfer dumplings with a slotted spoon to a serving dish and sprinkle with reserved scallions. Serve with light soy sauce/vinegar dipping sauce. You can also fry/steam them in the pan.

Tammy - very ripe guavas have a tendency to smell like what my mother would call ... "unwashed armpits". LOL It never bothered me.

Sour Cream goes well with burritos that has.... Cumin

Tammy - I would like to ask if the papaya you served was completely ripe? This means that the papaya would be soft and mushy. That would be the sweetest flavor that you can get from the papaya. It is a favorite breakfast item in the Philippines esp. in the hotels. It is served with calamansi halves so you can squeeze the juice over the papaya and you eat the papaya with a spoon. My dad and I love this for breakfast. Oh, it is also common to have guava trees in the backyard of most Filipino homes. We never bought guavas but just raided our tree or the neighbors. LOL

I think Filipinos would feel comfortable in this thread with our: Diniguan - Blood Stew Adidas - Grilled chicken feet Betamax - Grilled blocks of blood Balut - boiled duck egg (with complete embryo inside) IUD bbq - Chicken intestines, skewered and grilled Tokwat' baboy - fried tofu/pig's ear marinated in soy sauce, vinegar and garlic + onions And my favorite - brain omelet (with crispy golden brown garlic)

My mother would cook sago like this... Wash the sago in a large basin of water. Drain. Boil water in a large saucepan, add sago a little a time, stirring after each addition to ensure that the sago does not stick together in lumps. After all the sago has been added, let the water come to boil again and turn it to low heat stirring once or twice to keep the grains apart. Turn off the fire when the grains turn translucent. Pour the mixture into a large sieve to drain off the water. Put mixture into a large basin of cold water and stir with a spoon. Once again, drain all the water through a sieve.