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Udon noodles

The kalguksu noodles are usually cooked separate from the broth, just for the reason you described. Usually I cook the noodles take them out and place them in a bowl and ladle the soup over. I hope this helps.

Dec 11, 2007
milgwimper in Home Cooking

Where do Dumph (Dumpf) Noodles Come From? [Moved from Home Cooking board]

I wonder if they are called dampfnudeln I currently live in Germany and I recently just ate one. It was a steamed bread with with your choice of creme anglaise or Kirsch sauce on top.

Dec 07, 2007
milgwimper in General Topics

Need French baking help

Maybe you can try this recipe on this blog:

http://www.culinaryconcoctionsbypeabo...

Sep 23, 2007
milgwimper in Home Cooking

Strange Pairings that Taste Uncommonly Good

One of my favourites is HOT garlic french fried with vanilla, chocolate, or chocolate malt ice cream. The garlic is tempered by the sweetness of the icecream and the hot and cold together is just..*sigh* Heavenly...

Sep 20, 2007
milgwimper in General Topics

T&T Cranberry bread/cake recipe please!

Thanks Dixie! I have copied and pasted the recipe. I will be baking sometime shortly, and I will try to report back. Amanita I will have to try the cranberry cornbread. Hmmm looks like I will be experimenting soon! :) Thanks everyone for all the recipes!

May 20, 2007
milgwimper in Home Cooking

T&T Cranberry bread/cake recipe please!

Thank you everyone for all the recipes! :) YAY maybe I will get through all the cranberries now! :D

May 16, 2007
milgwimper in Home Cooking

T&T Cranberry bread/cake recipe please!

Adam I will have to check it out! Thank you! Please keep the recipes coming I have a lot of cranberries!

May 15, 2007
milgwimper in Home Cooking

T&T Cranberry bread/cake recipe please!

Hi,
I have frozen cranberries up to my ears, and I need to bake them off, but I would love to have some T&T recipes. I have tried several from the web, and they were dreadful, so Chowhounfers I need your help. I will be sharing these lovelies with friends and family, and we thank you all in advance!

May 15, 2007
milgwimper in Home Cooking

Yuzu

Liu,
Pseudo Nerd is correct the Korean jars of Yuja cheong (marmalade/syrup) are usually states it is "citron tea". If you ever feel ambitious and want to try making it yourself you can try the recipe on my blog

http://blog.milgwimper.com/?p=179

Or if you have a good marmalade recipe you can try that with yuja. :) Good luck and enjoy!

Apr 28, 2007
milgwimper in Home Cooking

Yuzu

Sitka,
I know this is pretty late, but if you still have the yuzu/yuja still around. You can make what koreans call yuja syrup, but closesly resembles marmalade.

Apr 26, 2007
milgwimper in Home Cooking

US Navy Pineapple Upsidedown Cake

I don't have a recipe for the Navy's Pineaplle upside down cake but maybe this website will help with your search.

http://www.combatindex.com/recipes/re...

Apr 26, 2007
milgwimper in Home Cooking

good recipe for Korean jap chae

I would have to agree with Cti98 usally the egg is cooked first and not with the noodles. I hope you try it again! :)

Jan 15, 2007
milgwimper in Home Cooking

Question re. Korean "fermented rice wine."

Kare Raisu,

I think that you are looking for is Makkoli (many diffrent ways of spelling), and you can find this in a Korean grocery store. As someone says above it can be thick, but they do make commercial versions of this. Here is some more info.

http://en.wikipedia.org/wiki/Makgeolli

You can try to substitute unfiltered sake if you can't find makkoli. Good Luck!

Jan 15, 2007
milgwimper in Home Cooking

good recipe for Korean jap chae

hmmm when I post yesterday I did not notice that the recipe called for mirin and fish cakes! I have never used those things, although i think it would taste fine, but usually it is not used.

here are some more recipes to try and you can decide for yourself which one you would like to try! Good luck! :)

http://www.geocities.com/ypmljulia/im...

http://www.foodnetwork.com/food/recip...

Tell me how everything comes out!

Jan 12, 2007
milgwimper in Home Cooking

Worst kitchen screwup.

Made bread a couple days ago, and I swore I had put the oven temp at 425 F and well lets just say that it wasn't ready for lunch...*sigh*

Jan 11, 2007
milgwimper in Home Cooking

good recipe for Korean jap chae

I don't have a recipe per se, as I just make it till it taste right. (I learned by watching my Mother, and she never measures.) So I looked around for recipes that was some what similar to what my Mother does, and here is such a recipe.

http://www.xanga.com/koreancooking/48...

Unfortunately I have never made this recipe so, but it looks right. I just felt bad that no one had answered your question. I hope this helps some what.

Jan 11, 2007
milgwimper in Home Cooking

Jelly roll pan discolored

Thank you all for your replies! Yes, apparently part of it was in water and I did not notice it, until the next day, and the discoloration spread from that one spot. I have scrubbed with regular soap and something akin to bar keepers friend and it did not come off, so I tried soaking it in 2 Tbsp. of cream of tartar to 2 quarts of boiling water, and that has helped a little. Well the gray aluminum oxide comes off onto your fingers and clothes, and that is why I was worried.

I am still planning to use the pan, but I think I will be using parchment paper. Good to know it isn't too bad.

I have a lot of pots and pans with character, and they would never make it into the kitchen magazines with all the shiny never used pans. :)

Thank you all so very much!

Aug 23, 2006
milgwimper in Cookware

Jelly roll pan discolored

Hi,

I have a aluminum jelly roll pan from Chigao metallic and it is discolored with a grayish blue markings. The grayish stuff comes off my hands, and I can't get rid of the discoloration. Is this pan worthless now? Can I save this pan, or shoould I just go looking for another? Thanks for the help

Aug 22, 2006
milgwimper in Cookware