kimcheesoup's Profile

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How does one make really good fried rice?

do not ONLY add just shoyu (soy sauce for you "mainland" guys...)..... you can also add a little oyster sauce to taste. my mother taught me this, and fried rice comes out DELICIOUS with a bit of oyster sauce. don't get heavy handed though - you do not want mushy or overly salty fried rice... taste as you go.

i also recommend Wadakan shoyu - its tasty, and its REAL, not like La Choy... stay away from that La Choy stuff - its chemically made shoyu = gross.

Nov 14, 2011
kimcheesoup in Home Cooking

Pringles Pizza Wheat Stix Discovered on Vacation

i actually like the Japanese Pocky snacks better than these sticks. the Pringles sticks are ok, but Japanese Pocky is the best! they have a "salad" flavor - that does not taste like salad, but it is good all the same. skip Pringles, and get Pocky.....

Aug 09, 2011
kimcheesoup in Features

Swedish Rosette Irons - how to season?

i just got a set of swedish rosette irons to make chinese pretzels (which i dont think are chinese, and they're not pretzels either, but not the point)... and the package said to "season the irons before you use them" - does anyone know how to do this? i was thinking it might be the same way you season a cast iron skillet, but i wasnt sure...... anyone have tips or suggestions? thanks!

May 25, 2011
kimcheesoup in Cookware

Ahi Tuna Poke

i don't understand this concept of eating poke on crackers or chips..... i'm from Hawaii, where poke is basically from, and we don't eat this with chips!!!! also, the chunks are bigger! 1/4 inch?! that is crazy small!!

also, i think the editors should mention how the word "poke" is pronounced, b/c i imagine a lot of ppl will look at this say say simply "poke" instead of "PO-KAY", which is how it is pronounced.

come to Hawaii instead - and we'll show you how poke is done!

May 04, 2011
kimcheesoup in Recipes

The 2nd 2011 CHOW Challenge

http://www.chow.com/recipes/11857-ter...

sorry, no pix, but its good :D

Mar 01, 2011
kimcheesoup in Home Cooking

The CHOW Recipe Challenge

here's my link to on-the-go Hummus wraps :)

http://www.chow.com/recipes/29292-hum...

Jan 12, 2011
kimcheesoup in Home Cooking

Hummus Wraps

Jan 12, 2011
kimcheesoup in Recipes

Popped Sorghum: The New Smart Food?

i first saw "popped sorghum seeds" on an episode of Bizzare Foods with Andrew Zimmern..... i thought - thats a cool idea, i should make that.

it never happened, and now they have a commercially made one?! interesting.... i heard its good, but i'm not sure about this particular product.

Sep 22, 2010
kimcheesoup in Features

Superpower Energy Bars for School Days and Work Days

the home-made ones look SO MUCH better than their store bought counterparts.....

Aug 27, 2010
kimcheesoup in Features

The Basics: How to Make Scrambled Eggs

I agree with Benny - Alton Brown does this/explains this/demonstrates this masterfully..... i was thinking the exact same thing reading this article. setting aside a portion of raw egg seems wholly unnecessary

Jul 29, 2010
kimcheesoup in Features

Beef Kalbi

interesting.... my korean family would probably NEVER put something like pineapple juice in a marinade for kalbi.... and we would probably add some ginger in there - but other than that, this recipe doesn't sound that bad.

DavidPD88 - korean pears? never heard of that either, but maybe.... usually we just "pound" the meat with the back side of a kitchen knife to tenderize.

Apr 29, 2010
kimcheesoup in Recipes

Orange Angel Food Cake with Strawberries

is it possible to use a bunt pan in place of a tube pan? i realize that a bunt does not have a removable bottom.... but i'm not sure i want to invest in any additional equipment yet....

Jan 14, 2010
kimcheesoup in Recipes

Knaidlach (Matzoh Balls)

it says to serve in soup - what kind of soup?

Dec 07, 2009
kimcheesoup in Recipes

Pickled Eggplant

does it matter what type of eggplant you use to make this dish? i have some Japanese eggplants that need to be used up....

Dec 07, 2009
kimcheesoup in Recipes

Chocolate Caramel Bread Pudding

Nov 04, 2009
kimcheesoup in Recipes

Turkey Shepherd's Pie

from what i understand "Shepard's Pie" uses lamb, and "Cottage Pie" uses beef.... is this true?

i'm not sure what you'd call it if you used turkey or chicken, but i'm sure it would still be tasty.

Nov 02, 2009
kimcheesoup in Recipes

Inside-Out S'mores

"bitchinkitchen" - the chocolate does harden some, but it doesnt really make a "crunchy" shell. the texture is more like regular chocolate.

when you tap off the excess chocolate, it is still on there pretty thick, so it doesnt really come out crunchy.

Sep 22, 2009
kimcheesoup in Recipes

non-food website advertisements

ha... 5 days since i posted that original message.... and STILL i see that ad. c'mon CHOW.COM.... how about shaping up??? throw out this sleazy rubbish already!

Apr 27, 2009
kimcheesoup in Site Talk

10 Japanese Sweets

i love being from Hawaii b/c all of these little goodies are readily available at the store..... yum!

Apr 27, 2009
kimcheesoup in Features

non-food website advertisements

i recently logged on to Chow.com and saw a non-food advertisement for collegehumor.com. specifically for the "Cute college girl of the day".

i feel advertisements like this are SLEAZY and have no reason to be on a website about food.

i log on fairly often and i dont like seeing this pointless ad.

every link i click on has this ad pop up on the side and i'm tired of seeing this sleazy rubbish on a site like this one.

i'm actually pretty surprised that its on here - i THOUGHT this was a reputable site?

who controls what gets advertised on this site and why isnt it being filtered?

really - it makes me NOT want to visit this site anymore.

Apr 22, 2009
kimcheesoup in Site Talk

Roasted Beef Tenderloin with Henry Bain Sauce

what temp does the thermometer have to read for med-well? what temp for well done?

thanks!

Apr 20, 2009
kimcheesoup in Recipes

What Is Fermented Food?

i've always been curious.... is eating a "1000 year old egg" safe? how exactly is the structure of the egg changed?

Mar 19, 2009
kimcheesoup in Features

Saimin for Dummies

since my above reply - i have found this article today in the advertiser.
Wanda Adams, i find, is a reliable source. if you want to get "specific", according to her, "Saimin" is a local hybrid - "Sai Mien" is Chinese and "Ramen" is Japanese. either way, good article - read on.....

http://www.honoluluadvertiser.com/art...

Mar 18, 2009
kimcheesoup in General Topics

Best hole-in-the-wall (Honolulu)

well, after a long weekend, i finally got a chance to try TWO new places (to me anyway). i went to Buk Chang Dong on Makaloa street (next door to Green Papaya) - the restaurant is small, but after all this string IS about hole-in-the-walls. they are supposed to be known for their soon do bu, so that is exactly what i tried. i had the soon do bu and kalbi combination with a side of dukboki. the tofu in the soon do bu was nicely soft and the soup seasoned well. the kalbi was ok, but not great and a little too fatty for my liking, but edible. the dukboki was very good. cooked perfect and not too much filler like vegetables and such. i also tried some bulgogi from my friend, and much like the kalbi, it was ok, but not great. the next day i went to So Gong Dong, upstairs in McCully shopping center. they are also known for their soon do bu, so i tried theirs as well. i liked the flavor of theirs better, and they give you a raw egg with the dish, unlike Buk Chang Dong, which adds so much more to the soon do bu. their dukboki was good as well, but they had too much filler in the dish and there was a lot of fishcake left over when we were done. the sausage fried rice was a basic fried rice, but not with sausage - it looked and tasted more like a plain ol' hot dog. the sang chu mu chim was good and fresh, and the seafood pancake was my favorite part of the meal. tasty and not skimpy on the seafood. the tofu chigge was very very sour b/c of the sour kim chee - so its good if you like sour kim chee, but can be overwhelming if you're not used to it. the yakiniku part was nice as well b/c they use charcoal in their grill, so it adds more smoky flavor. both place served barley water, which i like very much. over all - i would go back to so gong dong, but i'd probably only go to buk chang dong if i was hungry and it was near by.

hope this helped a little - i'll probably visit more restaurants soon.... if you visit any good ones - keep me posted as well! thanks!!

Mar 02, 2009
kimcheesoup in Hawaii

Best hole-in-the-wall (Honolulu)

honestly, right now, i don't have any that i can suggest... there are a few restaurants i'm am waiting to try out though. i hear many good things about a lot of good korean restaurants, but haven't had time lately to go b/c of work. i will definitely keep you posted once i get a chance to go. the last place i went to was Choi's Garden near Ala Moana. the only thing i liked there was the pumpkin rice. i also had the kalbi, which was good, but i didnt think was anything special, the pancake which was very very plain, the spring onion salad, which had good flavor, but you really need to like green onions to like this dish, the chigge, which really, could have been better - not enough flavor for my liking and the mandoo, which was o.k. the spicy pork was not spicy at all, and looks were deceiving for that dish. also, pretty much ALL of the portions (except for the pumpkin rice) were horribly small for the price you pay. this place, for me anyway, was over priced and not really worth it. the only thing i MIGHT go back for is the pumpkin rice, but thats it. i havent found a dish there i actually really like and i've been there three times now.....

i will keep searching....

Feb 24, 2009
kimcheesoup in Hawaii

Best hole-in-the-wall (Honolulu)

actually, i recently found out they changed owners, as well as cooks at Jang Su - so the food is NOT the same..... i went to eat there recently and was a little disappointed to find that the dishes i previous liked (and mentioned) have changed not only in taste, but in price. the kimchee pancake USED TO be very good.... but now..... you're right - it is not the same. so i correct myself - the OLD Jang Su was good...... the new one.... not so great :(

Feb 12, 2009
kimcheesoup in Hawaii

Breakfast Rice Cakes with Chinese Sausage

my father usually steams the lup cheong - i never thought of frying them... wonder if this is better? guess i have to try

Jan 26, 2009
kimcheesoup in Recipes

Best hole-in-the-wall (Honolulu)

you should try the Okinawan restaurant in that same City Square - Utage.

the Soki Soba, champuru and shoyu pork are great.

Jan 22, 2009
kimcheesoup in Hawaii

Saimin for Dummies

i understand all of these replies - the people commenting on here are trying to make a distinction between ramen and saimin - i get that. so far the general consensus from what i am reading is that what separates ramen and saimin are what the noodles are made of, and possibly the type of broth, correct?

so i ask - why is it (as i've said twice before) i've seen packaged "ramen" with egg ingredients and varying types of broth?

i'm just working with what i've experienced, so in my opinion (not fact, but my personal opinion) they are the same.

and another question - i know where the word ramen comes from, but where did "saimin" come from? maybe that will help clear things up a bit.

Jan 22, 2009
kimcheesoup in General Topics

The Basics: How to Make Stovetop Flank Steak

HillJ - it says 10 min. to COOK.... not total

Jan 21, 2009
kimcheesoup in Features