tamagoji's Profile

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Gaeran Bbang (Korean Egg Bread)

Ah good catch. Her description does seem off. I was thinking maybe the vendor had their own technique...? But it doesn't match up with what I remember. Luckily, there's youtube!

http://www.youtube.com/watch?v=MrU7w0...
You can see the special tins they use. One side flips over the other. Kinda ingenious... and helps explain the thin layer of batter on top of the egg :)

Jul 04, 2013
tamagoji in Home Cooking

Gaeran Bbang (Korean Egg Bread)

As in your second link, the street vendor has this contraption for cooking the Gaeran bbang/egg bread. I always thought it was a griddle with little tubs for the batter and egg, but it does look kinda similar to muffin tins. Anyway, the key is that there's a heatsource on the bottom. So the batter cooks in the little tub for a bit. Then they crack the egg. At the end, the vendor flips the dough + egg over where the egg finishes cooking, then they hand it to you. The whole process is pretty fast, maybe 2 minutes or so.

Seems to me the kfoodaddict blogger just improvised a bit by using the oven and the egg-bread tins (maybe cause it'd be hard to heat all 6 tubs at the same time). Her version would be a bit different compared to the street stall version, but it sounds like a decent workaround.

Jun 30, 2013
tamagoji in Home Cooking

Malt Vinegar - how do you use it?

I've come to love malt vinegar recently as well. Lately I've been on a malt vinegar kick w/oven roasted potatoes. Or parboiled and pan fried potatoes on days I don't want to use the oven. And sticking w/the British theme I love adding a dab of Coleman's mustard for a little kick.

Jun 15, 2013
tamagoji in Home Cooking

Survery: Do you like Mayonnaise?

A
Always been a fan of mayo in sandwiches, subs, hoagies, etc. Love for mayo grew in the UK (fries with a side of mayo, yum!).
I think chipotle mayo will be the next big thing.

Apr 21, 2013
tamagoji in General Topics

Products you miss when you're abroad

I think I've been to a similar type of store (Latin/South American foods), in Pittsburgh though. They made tortillas right there at the store and sold lots of little bottles of chili/hot sauces. I remember I was able to get a particular kind of corn flour to make arepas.

My favorite salsa verde was from Rick Bayless (Roasted Tomatillo Salsa Verde). I found it in my supermarket (Wegmans) before I moved to Korea. Holy smokes, it was really good. It looked super fresh and was delicious.

Jan 06, 2013
tamagoji in General Topics

Products you miss when you're abroad

I work in S.Korea and miss a few things when I'm away from home/US:

Summer corn (corn on the cob in Korea is very starchy/chewy; not as sweet, crunchy as back home)
Bacon - in particular, Applewood smoked
Limes
Tomatillos, green salsa, etc.
Craft beers (Korean beer is notoriously insipid)
Cliff bars
Cheese (sliced provolone, asiago)

When I'm back in the US I miss:

Triangle Kimbap
Pork belly
Quail eggs - in any store, you can pick up a pack of boiled, shelled quail eggs simmered in a soy sauce marinade.
Myulchi bokkum - these tiny dried fishes sauteed in a gochujang sauce
Kabocha squash - they're everywhere in Korea all year round. Hard to find back home

Jan 06, 2013
tamagoji in General Topics

Survey: What is your favor condiment for toast?

+1 on the Avocado. Half avocado, sliced, with a sprinkle of salt = yum.

Another fave is slices of mature cheddar.

Savory over sweet for me!

Jan 05, 2013
tamagoji in General Topics

"Dearie" - a Julia Child biography

I heard Spitz on NPR (Diane Rehm show). It was nearly an hour long interview that was really engaging, funny, and filled with some great memories of Julia Child from Diane Rehm and other callers of her show.

http://thedianerehmshow.org/shows/201...

Glad to hear the book was wonderful. Look forward to reading it.

Sep 24, 2012
tamagoji in Food Media & News

WSJ: "How to Fend Off a Food Craving"

" "Many other languages don't have a word for 'craving.' The concept seems to be uniquely important in American culture," says psychologist Julia Hormes at the University at Albany. "

I find that that last part interesting! I am in South Korea now and am always stumped when I want say, "I was craving [ ]" in Korean. There is no word as far as I know. The words i do see in a Kor/Eng dictionary mean more like "desire" and I've been told it sounds awkward in a food craving context. I'll have to rephrase my sentence to "all of a sudden, i really wanted to eat such and such." So much behind the scenes work to say, i was craving pizza.

Sep 21, 2012
tamagoji in Food Media & News

Thai food in Central Jersey

Oh you're right about the fusion thing (forgot about the roti canai, etc).  I just have to say that your drunken noodle experience is so different from mine. I remember seeing fresh basil... noodles were expedited quickly so there was no congealed mess. And I was always impressed w/ the shrimp (nice and plump, good char on the outside, never overcooked). In short, the dish was delsih. I've had overly sweet sauces in other places, which is always disappointing. Would be a shame if the quality declined that much.

Sep 14, 2012
tamagoji in New Jersey

Thai food in Central Jersey

Wow, old thread!

Well, I must mention Rhong-Tiam in Plainsboro. One of my favorite Thai places when I lived in central NJ. Loved the Pad Kee Miao (aka Drunken Noodles) with shrimp. Perfect balance of SE Asian flavors (spicy, sweet, citrusy, nutty).

Sep 13, 2012
tamagoji in New Jersey

Brown rice. Better for you than white rice. But I don't like it. How do you cook it to make it palatable?

I do this, too. Very simple, almost convenient (save for the 40-50 min u gotta budget to make brown rice). You just boil a big pot of water, and let the rice simmer in the background while working on other things.

Got good guidance from here:
http://www.saveur.com/article/Recipes...

Sep 11, 2012
tamagoji in Home Cooking

large cauliflower

Roast cauliflower... Preheat oven to 450, cut cauliflower in medium sizes florets, toss with olive oil, salt, and roast on large baking sheet for about 20 min, then flip/stir, and give another 10-15 minutes until they're tender and golden.. Hands down the best way to eat cauliflower.

Sep 08, 2012
tamagoji in Home Cooking

Movies That Changed A Food Forever

Nice! It's a great segment. The director herself does the cooking, with her mom and auntie observing and commenting in the background (they're a hoot).

She gives a great trick about chopping the cilantro stalks and sauteeing them with the onions and cumin seeds. The onion-y curry base is so tasty and fragrant, I could just stop there and eat! Of course the rest of the recipe is delicious ;)

Sep 08, 2012
tamagoji in Food Media & News

Tempura fried pickles

Chipotle-based mayo dip? Microbrew I used to go to served em that way... delicious.

Sep 07, 2012
tamagoji in Home Cooking

In need of more breakfast options (that I can eat in the car)

Wow, i've never heard of avjar. Just googled it and it sounds really tasty!

Sep 02, 2012
tamagoji in Home Cooking

Movies That Changed A Food Forever

Bend it Like Beckham ... Aloo Gobi!

Before watching that movie I never paid much attention to that dish, but I'm a huge fan now. I esp love the extra feature on the DVD where they make the dish.

Sep 01, 2012
tamagoji in Food Media & News

How do YOU say it?

Chipotle

I say "chi-poat-lay" thanks to The Two Hot Tamales and the US restaurant chain.

The other day I heard an Australian friend (not having the same cultural references) say: "chi-poddle"

Aug 28, 2012
tamagoji in Not About Food

Do You Serve Shrimp With Tail Shells On?

Lol, re: Eating the tail... for years, I've seen my husband do this. I tried a few weeks ago, liked it!

Aug 24, 2012
tamagoji in General Topics

How much fat in your favorite hummus?

I had a Lebanese housemate in college. He made hummus for us one day. It was great, I remember how delicious it tasted, and I loved seeing the little stream of olive oil along the outer edge of the plate - that visual totally whet my appetite and made such an impression on me.

When I make hummus at home, I tend to add a bit more olive oil and tahini than what the recipe calls for. I tried a non tahini version back when tahini was more of a hassle to find... bleck. I'm so glad tahini's practically everywhere now!

Aug 20, 2012
tamagoji in General Topics

Korean menu help needed

The brown things are called 고사리 (kosari) in Korean. Dictionaries translate 'kosari' as bracken, but I believe they're fiddleheads. I've seen fiddleheads mostly in farmers markets and they're green, so I wonder if that dark brown color comes from how they're prepared or if they're a different type. But I had some the other day and could see the distinct round young fern shape.

Aug 19, 2012
tamagoji in General Topics

Your favorite tempeh recipe

Mar 25, 2011
tamagoji in Home Cooking

Your favorite indian food recipe!

+1. Their Allo Gobi comes out delicious. And I Iove the tip about adding diced cilantro stalks when sauteeing the onions.

Feb 01, 2011
tamagoji in Home Cooking

What to do with 6 ripe avocados ...

One of my favorite uses of avocado is the deconstructed california roll/rice bowl: http://www.101cookbooks.com/archives/...

I noticed that Trader Joes sells frozen avocado halves.. So freezing a few might be worth a try, which could come in handy if making those delicious sounding avocado smoothies!

Jan 11, 2011
tamagoji in Home Cooking

I am but one man with seven ears of corn.

Try the tomato corn scramble from epicurious. To me the dish embodies summer. You dice some tomatoes, let them sit in a bowl w/olive oil, salt, vinegar (I use lemon juice). Then you cut the kernels off the cob and sautee with butter. Add the corn to the tomato mix and eat. If you have fresh basil, it's a plus.

http://www.epicurious.com/recipes/foo...

Sep 07, 2010
tamagoji in Home Cooking

What do you cook in your microwave?

Spaghetti squash. Major time saver. I nuke the squash halves for about 7-8 minutes (cut side down, covered w/saran wrap). Let them rest/cool for a few minutes while I heat a pan w/butter and minced garlic, Then scrape the strands out in pan, and toss.

I've cooked rice in the microwave as well. Found a recipe outlining that technique when looking for a mangoes and sticky rice recipe. Works great esp when I'm cooking a small single serving size for myself and don't want to break out the rice cooker.

And as others have noted, scrambled eggs are good in the microwave. Can have a breakfast burrito in minutes w/minimal cleanup. Win-win.

Sep 07, 2010
tamagoji in Home Cooking

What do you cook in your microwave?

Wow what a brilliant idea. I will definitely be trying this!

Sep 06, 2010
tamagoji in Home Cooking

What do you mix with ketchup?

I love mixing in chipotles and adobo sauce as well. Perfect blend of smoky, sweet, and spicy. Recipe I use calls for a splash of balsamic vinegar as well. Goes great with burgers, eggs, fries...

Aug 31, 2010
tamagoji in Home Cooking

Your Favorite Pasta Dish?

Cut the zucchini in half and then quarters. Cut the white seed part out and then cut the zucchini at an angle, same size as the penne. It's not exactly the same shape as penne but it looks enough like it.

The idea's from Jaime Oliver (Jaime at Home). Here's his write-up, nice picture of the dish as well.

http://www.jamieoliver.com/recipes/pa...

Aug 28, 2010
tamagoji in Home Cooking

How to impress a (kind of) vegetarian

Chickpea cutlets from Veganomicon. Fairly quick and easy to put together, and a vegetarian dish you can eat with a fork and knife. Highly recommend the book as the authors are mad creative. I love the book (and I'm not even vegan or vegetarian :p).

Oh and seeing as he likes Thai food, maybe a red or green curry with tofu or seitan?

Aug 28, 2010
tamagoji in Home Cooking