jschyun

What do you guys think about Gil Mok's dongchimi guksu, made with (supposedly according to several sources I know) 7-Up? I have had it, and frankly think it is totally disgusting, but my Korean friends love it. What are your opinions?

I am very disappointed to see that others on this board are not taking this article seriously. I for one will be discussin the ramifications of this issue today with some colleagues, over some har gau, dan tat and char siu bau.

Just a heads up that 2 new farmers markets will be opening in OC, in May. One will be in La Habra, one in Santa Ana. They've gotten some news coverage and hopefully these markets won't tank. I heard from the mother of one of the organizers that they've been trying to get this off the ground for more than three years and finally happening. These people are also trying to establish community gardens and public art projects in Santa Ana. I haven't seen anything like it in OC. Click this link for more information.

Yeah, I use muffin tins for all sorts of little tarts including these cute little key lime tarts that nobody guesses were formed from muffin tins. The only reason why I wouldn't use it for dan tat is that I wouldn't know how to get it out of hte pan easily, but if you can figure it out, I'd love to hear about it. So about the two dough pastry, I have never been privy to a professional kitchen but it seems to me that they take long layers of dough and fold each of the two doughs over each other until they have a bunch of layers. Then I am guessing they stamp out each individual tart. Then maybe they reuse the trimmings as base for the shortening dough or something. The fact that you can see the layers on the cooked product suggests this manner of production to me. What do you think? I personally think the Wei-Chuan recipe is a crock of **** but gives hints to what I think we're actually supposed to be doing. Actually, I don't think using fluted tins is right either. They have to be round little baby pie pan thingies, I thought, the better to show off the many layers of the crust, right?

For the full effect, rub the dumplings on your cheeks.

At a restaurant in LA (Urasawa), the chef makes his tamago look and taste like sponge cake somehow, with the use of yamaimo. He said it took about 3 hours to make. I like it roasted to as well as in salad. I have to admit, it did take a while for me to appreciate the sliminess, but I'm a convert.

Slightly off topic, isn't there a premium ice cream from the east coast that has a frais de bois flavor? The name is something like Creme Cremaillere. To be honest, I haven't had the frais des bois flavor, but I saw it the other day as I was grabbing Dr. Bob's at Gelsons.

yeah, if you can wait till June, you'll have your pick. Wouldn't it be better to wait?

I understand if people don't want to drive far to shop because of the traffic (believe me I understand that) but I still am quite shocked at the crime thing. I actually don't know anyone around me who would say such a thing and I've lived in suburbia for most of my life.

When I lived in LA for about five years, I encountered what I felt was a really strange attitude from my suburbanite family and friends. They stay in their suburb, and are shocked and frightened at the idea of shopping elsewhere. If you live in Manhattan Beach, you shop in MB. If you live in El Segundo, you stay in El Segundo. Personally, I relished the thought of getting out of "town" and into the countryside or even just across the city to explore new shops and restaurants. Another part of their attitude toward shopping was that they felt that crime happened everywhere else in LA except where they live, and that they were only safe when they stayed near home. ← That is very weird. El Segundo? Hmm. I live in Irvine, which is suburbia if I've ever seen one, and most people I know will shop anywhere. Heck, I do it all the time to go to the Koreatown and Little Saigon in Westminster. Most everyone I know goes to Little Saigon even if they're in South OC. I go to LA somewhat regularly but the only reason why others wouldn't is because it's an hour away. --Does Manhattan Beach count as suburbia? I don't get a suburban feel from MB.

Totally agree, I know I said the selection is crap compared to Berkeley Bowl, but what they do have is actually of better quality than most of the stuff at Berkeley Bowl. I'm sorry, but some of the produce at BB has seen better days, which is why it is cheap. On the other hand, I've had stuff like in season peppers, kale, berries that couldn't be fresher. Berkeley Bowl is sort of a crap shoot in that regard. Henry's is more reliable. So is Grower's Direct.

Oh my God, I totally forgot about Grower's Direct in Costa Mesa. It's exactly what it sounds like but the space (thus the selection) is much smaller than the Berkeley Bowl, and they mostly sell produce whereas BB also functions as a regular market complete with a meat, dairy section. In fact, Grower's Direct is the closest to Berkeley Bowl that I've seen in OC at least. Cheap, great produce with a funky friendly vibe. I have pics but haven't had the time to put them up. Wonderful place, one of my favorite markets. They had beautiful strawberries when was there last and I had them dipped in some 56% Valhrona from Trader Joe's. Aahhh. Gosh, I remember Alpha Beta. One of the first supermarkets we went to here in Irvine. I didn't know they still existed, wow. In Irvine, there used to be a wooden shack that used to sell vegetables from the fields, and I used to ride my bike to get some. Trader Joe's vaguely reminds me of that place, maybe because of the wood paneling. Now, million dollar homes sit on those fields. mizducky is right about Berkeley Bowl and Monterey Market being rather unique institutions. I was about to say the same thing until I read her post. But I would be surprised if there weren't more markets like Grower's Direct, here in the Southland. --I would say Grower's Direct is more Monterey Market than Berkeley Bowl.

I agree with Toliver about Henry's. However, while the fruit/veg are fresh and cheap, the selection is crap compared to Berkeley Bowl. There was a thread a while back about great markets in SoCal (this is back during the strike). I couldn't find it, though perhaps someone with better search skills might be able to.

No chance of side trip to Tokyo?

He's already getting busy. Good for him, but bad for us. Great pics, as always. The tamago is unlike any other tamago you'll find in your usual sushi joint. It's like sponge cake. He puts mountain potato, I think brined shrimp, and a host of other things into it. Takes several hours to make, IIRC.

I have friends who use a service called Planet Organics. They love it. --I forgot to say that they're in SF, and they don't dice and stuff for you, but hey it's faster than shopping?

One thing I'd rather have at home is BBQ because I always feel disappointed at how pricey it is at restaurants, not to mention the small portions.

The book you are talkng about is "The Eater's Guide to Chinese Characters" by James McCawley. It's been around for ages. I have read the hardback version, but it's been reprinted in softcover. Have to admit, I'm too lazy to use it really well. What I like about the (I think Vancouver?) system of checking off items on the sheet instead of having only carts come by, is that it makes it easier to order items when you want to eat it. For instance, when it's only carts, I invariably see the dessert lady before getting anything else. But if the translation is bad, it's such a pain in the ass to order sometimes.

I've been to Hon's on Robson, one time. Yeah, they have this separate little sort of open kitchen you could see from your seat, for the vegetarian foods, as well as areas for other types of dishes, I forget exactly what was where. Hon’s may not get an “A” in the LA County system, but I thought it was quite clean especially for a place that did the kind of business this one does. --edited to get rid of irrelevant crap.-- I mostly pay attention to the LA Health Dept ratings when I look up a lower grade (like C). If I see vermin anything, I stay away until situation has changed. I see no reason to patronize a place that has rats. Otherwise, I ignore B’s and after checking, I usually ignore C’s. I mean if the hand towel is not in the correct position or whatever, who cares. Wiping rag? My favorite dim sum house, Sea Harbour on Rosemead (yes part of the Vancouver chain, haha) had a C rating recently. I haven’t gotten sick here and I suspect I never will. The Nogales branch still has a B rating though, FYI. However, I’m sorry but as a consumer, I do like this system. A C rating does definitely get attention from me.

No the ones I am talking about are definitely C. sativus, not C. melo. At the bottom of this page is a very good pic of it. Also pictured is an Armenian cuke so you can compare. (OT) Believe me, I have really asked around about getting seed. here's a thread about my sad quest My family always pesters me to grow Persian cukes for them, and ignores all the other great cukes I grow, those ingrates. Also, These days, there seems to be a trend towards serving white rice mixed with other grains. For instance, I've seen japgotbap (rice mixed with other grains and stuff) appear on menus all over town, esp in the last year. Organic food is also important. Nobody wants pesticides in their food.

I just thought those were Korean cukes. ← You know, I wouldn't be surprised if we didn't start coopting them for ourselves. I just love seeing "Persian cucumber" written in Korean when I go shopping. I feel all international every time I see it. I love how the mound of Persian cukes is (well, generally) huge compared to the puny mound of korean cucumbers. Hahaha. But damn, trying to find seeds is impossible.

They do it like this in all the places in Seoul that I ate at last time, where I had it. But they do it here too. Yeah, it's still frozen fish, I think tuna.

I like thin slices of kamaboko in hot pot, actually. It's not so much the taste I like, but the visual appeal, as compared to the other ingredients. I figure that's why they make it pink and white (the regular block that I'm thinking of). also, I like the one that has pink and white swirls and is a round log, to be sliced crosswise. I have a dog that is about 10-12 inches high and about 5 pounds, but if there is kamaboko anywhere on the table, he can jump up and get it! That's like 2.5x his height! We were wondering where it all went one day and then someone caught him in the act. He is very smart when it comes to getting food he likes. He takes after me.

I have to say, I guess I'm way too Americanized but I don't get the whole frozen fish in the hwedupbap. So Iasked why it's frozen and I heard the hot rice was supposed to melt it. Now, I eat pretty fast, so this melting business never happens for me.

Have you tried those Persian cukes for all your cucumber needs? They're awesome! All the Korean people I know prefer them to the Korean cukes. Even the restaurants here use them, at least the good ones do. You'll find them in every Korean market, at least the ones I've been to lately. Okay, so I don't get the chance to cook/make kimchi/etc as much as you guys. But I'm very good at feedback when I eat other people's food, haha. And those Persian cucumbers rock.