jschyun

What was your family food culture when you were growing up? Mostly Korean except for bag lunch to school. Was meal time important? Yeah, because there were a lot of kids, and no sense in making dinner an all day event. Was cooking important? I guess so. Nutrition was also important and that let to some interesting experiments. I told you guys about the beef liver story right? After reading some health book, my dad fed us raw calves liver (I think once or twice) with salt and sesame oil. I liked it because it was squooshy and crunchy at the same time. Sesame oil and salt makes anything taste good, IMHO. What were the penalties for putting elbows on the table? None. I still forget not to put them on the table when eating in fancy Western style places. Who cooked in the family? Both mom and dad cooked. Dad makes pretty good soy milk actually. Were restaurant meals common, or for special occasions? Somewhat rare, and we only went to restaurants that made good honest Korean food IIRC. I remember wishing we could go to McDonald's, but my parents said it was really bad for us. I think we went to McDonald's a couple times in my childhood, probably after a lot of whining and nagging on the kids' part. Did children have a "kiddy table" when guests were over? Yes, because there were so many kids over. When did you get that first sip of wine? As an adult. Never even knew about wine as a kid. Was there a pre-meal prayer? I recall we did but forget if it was every day. Was there a rotating menu (e.g., meatloaf every Thursday)? No, I never heard of such a thing until now. How much of your family culture is being replicated in your present-day family life? After a rebellious phase of eating zero Korean food, back to eating a lot of Korean food, but branching out as well, mostly in the direction of Chinese, Japanese, and Indian. My siblings have become excellent cooks, far better than me, even though when we were kids, I was the one that was the little foodie nutcase and they were totally normal. I'm still the best eater though.

Haven't had the eggnog (not an eggnog fan) but Mitchell's ice cream is really rich heck almost fatty, some good flavors, and the store on 29th busy as hell.

Oh my God, I was just thinking exactly the same thing. Among other stories, I read this piece on Jet Li escaping with his daughter and thought, that's great, but what about everyone else? I just read on msnbc that strangely enough, they cannot find any dead animals. Apparently the animals knew it was coming. Meanwhile, the toll on human population from disease and lack of food/water alone may soon top 50,000. that is on top of the 100K+ people already lost. Jesus.

Thanks mongo. will help.

I cannot believe nobody responded to this. Jesus Christ, that was good. Speaking of the electric bill, the damn neighbors have lighted up their house like electricity is going out of style. There is not one inch of the outside of their house that is not covered in lights and I am saddened to say there is a big lighted Santa and reindeer in their yard as well. Also, a lighted big ass candy cane if I'm not mistaken. I pray for their souls.

Actually, I never heard of this before, but I might give it a try. All I know about guacamole is to put in avocados, salt, lime, jalapenos, maybe chopped onion, maybe some tomatoes. I think I remember someone putting in cilantro in as well, but I don't think I've tried this.

This does sound good, but I have to admit, at first I read the title as "Barbecue Cheesecake". Really need to check that vision soon.

Thanks, Mabelline! Prices are very good too, considering the amount they give you. Argh, I have to stop looking at seed catalogs because I don't have time to plant everything I want! What are you guys planning on growing in your veggie gardens this year? If you received black cherry tomato seeds from me, I regret to say that the ones I've been sprouting are not doing so well, so hopefully, there will be a better batch next year. Here's to a great new gardening year!

I love limey guacamole, but I agree with SuzanneF and scott123 as to additions to make it less limey. Tomatoes would probably be my first choice.

My God, I just read some of the reports. Pan puts it well with "extraordinary calamity". My God.

Wow, thanks Krys Stanley, and welcome!

Call me crazy, but I would think they'd sell better if named Fish Nut Kolachy.

hehe, a lot of online people seem to think I'm a guy too. In my case, maybe it's because I use the words "dude" and "chick" a lot. I've never had or seen first rate pecan pie, so can't wait...but no pressure.

Practically every day, but unfortunately for the board, not in restaurants.

Okay, this is somewhat off topic, but has anyone seen the ad for the new Copia tomato, in the tomato growers supply catalog? One of the most stunning things I've ever seen. Look different from the other pics I have seen, however. I don't recall seeing this kind of fine striping in the tomatofest.com pics but I am too lazy to look and must get back to work. click on the tomato pics to see larger pic --the name is no accident, it is named after the Copia center.

Wow Muffin210, your thread seems to be very popular. Just spied similar ones in the UK and Vancouver forums/B.C.. Coolness. --UK not london, and added b.c.

Consider it recompense for California Pizza Kitchen, Cheesecake Factory and last but not least....McDonalds.

LA Times Food Section -- December 22, 2004 Viewing the LA Times website, www.latimes.com requires registration. You can log on with username "egulleteer" and password "lafood". Some content is in the premium section, called calendarlive.com, which requires an additional fee, but you can see the calendarlive stories below free, for one week. Eureka, it's from California! -- Corie Brown "Forget about the Caspian stuff. Sacramento's now the source of some terrific caviar." After some trial and error, a couple Sacramento producers are putting out some respectable caviar. Also, results of the latimes CA caviar tasting, Sterling Royal from Stoalt Sea Farms led the pack. Transparently trendy -- Jordan Mackay Story about vodkas, results of tasting at end of story. Best in show: Stoli elit (Russia, $60). Flirting with flavor -- Lynell George An ode to chives. Recipes Imagine the possibilities -- Laurie Winer Story about blini, with blini recipe. Is there a doctor in the winery? -- David Shaw Two doctors are making "their impressive, small-production Thompkin Cellars Cabernet Franc" with grapes are grown in Santa Barbara, but made in Costa Mesa of all places. Of the wine they are making, Dan Rhodes of Hi-Time Wine Cellars (Costa Mesa) said "I was expecting something very California-ish, an overripe jam ball. But this wine really has a European flair to it. I was amazed by the balance and elegance and structure. It goes really well with food." Culinary SOS Barbara Hansen has the recipe for Frog Hollow Farm's Pear Ginger Cake Wine of the Week -- S. Irene Virbila 2002 Foreau Domaine du Clos Naudin Vouvray Sec: "Its lush flowery perfume gives the impression of sweetness. The surprise is that it's bone-dry. Crisp and chiseled, the 2002 Domaine du Clos Naudin from third-generation wine producer Philippe Foreau is laced with minerals and has an intense, lingering finish." "Vouvray sec loves oysters, chilled shellfish, steamed mussels and clams, all sorts of seafood." About $26 ------------------------ Calendarlive stories (viewable for about a week, and then you have to pay) Cachet to spare -- S. Irene Virbila She gives 1* to Central, a place for the beautiful people to meet, eat and mingle on Sunset Blvd. Beautiful view, decent if humdrum food. Owned by the Long brothers, of the Roxbury and Atlantic.

I've never made pizza before either. Reading the books, I thought it was too much bother and needing to get things I don't have, like pizza peel. Spatter screen is pretty brilliant. Hey, that pizza face has one ear. Van Gogh pizza?

I'm with maxmillian. I guess I expected more than a sort of small plain cakey cookie with sugar on top, for the price. The Valhrona cookie sounds excellent, however.

China Garden yet again. still good, but now I want to check this place out for dinner. Never had a really good dinner on other occasions, but some Chowhound folks had good lobster dinner recently. Cream Pan: Secret Japanese bakery in Tustin. v good. love the egg custard pudding (flan) $2 and best in county that I've had Finbar's Italian restaurant: had the pizza for the first time, not v good. stick with pasta or gnocchi next time.

Thanks for my first laugh of the day!

Here's the best I could find in my local store. Kuridaifuku (chestnut daifuku). Cost me I think over $3.00 U.S. and it was not too good. Certainly does not look as good as torakris' lovely kuridaifuku with all that luscious cream and kuri paste and nice kuri inside...oh man, I'm just making myself more miserable.

Hmm, maybe the fillings might differ a little but the recipes all seem similar to me. They taste pretty similar too to me, for the most part. So the answer is, uh, yeah they count. haha

When i was a kid, my mom made millions of gyoza and froze them for later use. She bought the little plastic crimping tool and to be honest, it didn't really save much time or effort, but it did put nice little ruffles in the gyoza edge. Also, if I remember correctly, you had to put exactly the right amount of filling or it wouldn't seal.