koreankorean's Profile
A memorable food from another land...
yes, finely ground and spicy and tasty! thank you so much!! i'm going to have to google File Americain and see if I can smuggle some into the country..
Lactose Free Cheeses: Do They Exist?
If Lactaid doesn't work, you may want to try a product from www.foodreactions.org . I use their lactose enzyme (pill) and it seems to work much more consistently than Lactaid. It's a bit of pain because it has to be shipped from England, but I've found it worth the hassle.
a Chinese vegetable question
what's the difference between "ong choy" and chinese watercress and snowpea leaves? I love one of these veggies and cannot go to a chinese restaurant without looking for one, but I have no idea which one it is that I like.
Bringing kimchee through checked luggage- and other questions on traveling with food
I'd ship it but if you're really serious about taking it with you, triple-bagging it is not enough!! =) you must 10-15 bag it. yeah, I know that sounds crazy and excessive but its far better to be safe than be really really sorry. the kimchi smell/stain will ruin virtually any clothes. And when you pack the jjigae into a rubbermaid container, I'd double or triple pack it, meaning put the jjigae into smaller containers and then put those containers into bigger containers, then 10-15 bag it, with sturdy plastic bags and ziploc bags. Even then, who knows if some unexpected sharp object will go through your carefully packed treasure and pierce through all that plastic. So I'd ship it after all..
Having said that, I know of people who've travelled internationally with glass jars of kimchee with no major incidents. But I personally would not take that kind of chance.
Some Things to do With Kimchi
my kimchi fried rice recipe
very simple =)
first, make samgyupsal (three-layered pork belly) on the grill.
collect all the excess oil.. i know this sounds gross but.. it's so necessary..
put kimchi in the oil from samgyupsal, and almost deep-fry.
when kimchi is about to get crispy, put rice in, and let that sit (without stirring too much) until the bottom gets crispy, a la dol-sot bibimbap style.
make sure everything is crispy and crunchy. this will require a lot of the aforementioned samgyupsal grease.
the result will be very crispy, almost fried-chickenish kimchi fried rice.
practically everything tastes good when fried in pork fat, but kimchi really adds something extra.
What's wrong with "full-fat"??
one thing I noticed is that lower the fat content for yogurt, lower the calcium content. a full-fat plain yogurt typically has 30 - 35% daily value of calcium. a non-fat yogurt I saw the other day only had 10% calcium..
What's wrong with "full-fat"??
I agree but I guess I'm saying that every time I go to a supermarket, I'm being told loud and clear that I should only eat low-fat or non-fat. I want to eat full-fat but always have to dig through stuff to find it!
HIKO SUSHI | Great sushi, Heartbreaking Experience [moved from LA board]
Thats outrageous. There was no need for him to be so insulting, especially to a customer. It's particularly shocking because he insulted you so personally, questioning your intelligence etc, as opposed to some other places where they're rude to everyone but not so personally.
What's wrong with "full-fat"??
yes, I did. thanks for sivyaleah though (I tried fage but didn't like the chalky after-taste). I'll try this Erivan next time I go to Wholefoods.
What's wrong with "full-fat"??
That's really interesting about different types of fat. I do know that transfat must be bad (why else would kfc ban it?). I do notice that I have trouble digesting some kinds of fatty foods more than others. For example, I can eat unlimited amounts of pork belly (when it's just pork belly and no other added ingredient) and feel fine, but fried chicken (not home-fried) is hard. In fact, when I deep-fry anything at HOME, I can digest it fine, but eating deep-fried stuff outside is not always fine. Is this related to the kind of fat restaurants use? Is transfat harder to digest? Is the good type of fat easier on one's body (easier to digest etc)? Is my body telling me something?
What's wrong with "full-fat"??
Ohh that sounds delicious. Where do they sell these? I haven't seen them at my neighborhood Pathmark. Wholefoods??
What's wrong with "full-fat"??
I was reading somethings and became curious, what's wrong with "fat"? Why is everything non-fat or low-fat these days? I went to the supermarket the other day and 90% of the yogurt there was non-fat or low-fat and only a few were full-fat. Even most baked goods are low-fat, etc. I know I sound really ignorant.. but is "fat" really that bad?? Would drinking full-fat milk instead of low-fat milk really kill me faster? Obviously if your health condition requires low-fat diet, it's a must. But the overwhelming prevalence of the non-fat items in the market really puzzles me. It seems disproportional to the actual number of people who are affected by fat-related health conditions.. As long as one is not consuming pork belly every night and always eats in moderation even when eating pork belly, there shouldn't be a big problem, or am I just kidding myself? If not health-related, is it because we live in a diet-culture? Is consuming full-fat milk a sure way to be obese??
Please enlighten me. I know some people say non-fat tastes just like full-fat or even better, but I'm yet to find this to be true and I'm irked every time I go to the market and have to squint and search to find full-fat products.. Maybe I missed some important study on the horrors of fat.. if so please tell me..
i left ZERO tip. (long story- but get this!!!)
I didn't read through all 80 posts but i just realized that I'm so used to bad service that I didn't even know that I was getting bad service until just now. Waiting long for the entrees, waiting to get the waiter's attention, never getting my water refilled, etc, happens so frequently that I thought it was the norm, especially in Manhattan. And obviously, I'm not talking about hole-in-the-wall places.. In fact, when I do want to take out my very Korena family/relatives out to a nice dinner, I deliberately avoid most "American" places because I do not want them to feel slighted by the service and somehow mistake this type of treatment as something that's specially reserved for non-English speakers. This is so unfortunate because many a times, I do want to take my family out to a higher-end "American" restaurant because it's different from what they'd normally eat (Korean)..
Now I know that all the times I got this kind of service, I was getting bad service. Somehow though, I don't think things will change much, at least in this rude city of Manhattan.
Birthday Dinners... who pays? what is the etiquette?
It depends on the cultural difference also.
If it's a Korean dinner, it used to be that - among the "old school" Koreans - that the birthday person pays and the guests bring gifts. Nowadays, sadly, this (birthday person paying) is not necessarily true. I say "sadly" because not every guest can afford to pay for the portion of the birthday dinner (which is usually held at a pricey place, at least in my circle) AND the birthday gift. I'm sure most people would be fine not getting a birthday gift and just having your presence at the birthday dinner, but I personally would much prefer to give the physical gift and not attend. Otherwise it's very awkward when everyone else at the table gives the birthday person his/her gift and you have nothing to offer (except your delightful company of course but it doesn't make you feel less awkward). I'm sure most people feel differently, but I much prefer the "old school" Korean way.
Korean tofu restaurant-what to do with the heated stone bowl?
I always joke that the way to tell apart real hardcore koreans is to see if they enjoy this hot water with rice thing (or noo-roong-jee). I have some non-friends who will eat the most hardcore korean food (fried chitlins, etc) but will refuse to drink that stuff because it 'has no flavor'. Hehe. To me it tastes extremely delicious. I can eat/drink that stuff everyday. Perhaps one must be born and raised in Korea to appreciate this 'flavorless' water. =)
Inside Port Authority Terminal?
Is the pizza place at the bottom of the terminal any good, for example?
Inside Port Authority Terminal?
Has anyone eaten inside the Port Authority terminal? I know they only have generic restaurants (other than maybe the marche place) and nameless bakeries but I always wonder every time I pass through there. Am I missing out on anything? Of course I'm not looking for anything special and I already know what Au Bon Pain is like, but there seems to be several other places.
What's Your Favorite Korean Popsicle?
Melon bar!!
Ba-Bam-Ba!!!!!
and of course, the classic, Bi-Bi-Bic.. (red bean)
and also the regular junky Jju-ju-bar.. (flavored ice) the cheapest kind is the best..
Merits and demerits of "trying to like" foods
wow, thank you for the info. I too absolutely despise ginger, and cilantro to a lesser extent. I feel so much better about my weird dislikes now.. =)
Chinese Chive Cakes at any time?
I finally finally braved the long walk and went to Grand Harmony.. It was a long walk.. especially it's so warm out today.. and.. they were out of the chive cakes!!
The lady told me they are all sold out and that I should come at 10:30am.. .. .. ..
Anyways, I got some other things - this yellow dumpling with chives - very very good, this "shark's fin" dumpling - not so great, and shrimp dumpling - very normal..
I don't know how I will try to get there again, especially since the weather is only getting hotter. Are the chive dumplings there worth another trip? at 10:30am??
What else is "Americanized"?
To me, "americanized" anything usually means a bucket load more of sugar or toning down of spices and also, putting milk or butter when it's not necessary. Way too sweet for my taste. There's an expression in Korean "neu-kki-hae" which basically is untranslable but is usually referred to anything too buttery, milky and sweet. I feel like I'm eating dessert when I eat Americanized Korean food.
Suggestion for Korean "Tapa" restaurant? (Or does it exist?)
I think he may mean pojang-macha style restaurants. The thing is, small portions are considered no-no (even for banchan which is free, people complain about portions) so what would be considered tapas plates get oversized and the price goes up also. Any of the pojang-macha places in Flushing would have the type of food the OP may be seeking, I think.
What am I not getting about CHOCOLATE?
oh but I want to fit in with you guys!! I won't feel fully socially integrated until I can appreciate this "chocolate" thing!
hehe. =)
What am I not getting about CHOCOLATE?
Yes, I think you completely get what I'm saying about how I feel like I need to try the "best" before I can actually like something.
What am I not getting about CHOCOLATE?
Monica, where is this "maison du chocolat"?? Is this a brand name?? or a place?
What am I not getting about CHOCOLATE?
oooh i just might do what you suggested. thanks!
What am I not getting about CHOCOLATE?
I've never been a big fan of chocolate, milk, dark, white etc.. I like it and I will eat it if it's in front of me, but I rarely go out of my way to seek it out.. Also, I've always been puzzled by friends who swoon at the sight of chocolate cake, chocolate ice cream etc..
Then I started thinking.. maybe it's because I haven't really had GREAT chocolate yet in my life. I recall that I felt similarly ambivalent about shabu-shabu, steak and fish tacos until I tried the "real thing". Normally when I do eat chocolate, I eat Lindt, not too much Godiva (as I actually dislike Godiva as opposed to just being ambivalent), etc. I did notice in my travels that chocolate I ate in Europe were rather tasty. But since I don't live in Europe but here in the US, what kind of chocolate should I look for so I can find out once and for all that I really am not a fan (or discover that I am after all)?
Can you help turn me into a chocoholic? I want to fit in!!
Bestest Yogurt [Moved from The Best]
I finally tried goat milk yogurt and sheep milk yogurt..
Sadly I liked neither!
Intellectually I know that drinking cow milk is just as weird as drinking goat or sheep milk but for some reason I can't seem to get over it..
I'll keep trying until I find one I like, but so far I haven't found one I like as much as the ones I found in Europe. Maybe it's the pasteurization, whatever that means..
Fage 2% vs. Fage Light
I'm eating the 2% right now.. and I find it incredibly chalky.. In fact, I'm not going to finish it.. Is 0% less chalky? Also, I noticed that it only has 15% Calcium. My usual full-fat, whole milk yogurt has 35% Calcium.. How is Fage Light? Is it less chalky?
I have bought 6 of this and now I just want to throw out the remaining 5!!
Anywhere in Northern NJ to find granulated honey?
most korean supermarkets have this. my mother buys these all the time.
