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High calorie, nutritious, low cholesterol portable work snacks?

Dried fruit maybe? He has an enviable problem, I agree.

about 10 hours ago
blue room in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 4

No, maple99, I see a persimmon tea but it is just dried persimmon leaves and honey, no cinnamon. I'll bet you could come close though, by experimenting. Several of the teas listed have variations.

about 11 hours ago
blue room in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Don't these look good!
http://bakingbites.com/2009/10/a-bite...

I was surprised to read that walnuts are native too--in the beef dish I made, the recipe called for chestnuts or walnuts. Both of those sound solid British English to me!

1 day ago
blue room in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

(oops, milgwimper, it's not me with the new little boy, that happy event happened to Blowfish.)
Thanks for the link, it's all fascinating and SO gorgeous. One recipe in the book I'd love to make (that will have to wait for summer) is the Korean Fruit Soup on page 224.

1 day ago
blue room in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

"Knockout good" -- that's what I like to hear.
I laughed to read a Korean expression quoted in the book, something like "..so good you won't notice if your best friend sitting next to you drops dead.."

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Bean Chaban, page 213

Well this a simple process with a super payoff. Soak some beans to soften, (I used small white ones) and then simmer for an hour and a half or so in soy sauce, sugar, and fresh-squeezed ginger juice. I made half a recipe, couldn't stop eating them. Also stirred some into fried rice, (suggested in the book) caused me to eat too much fried rice. The best way to get ginger juice--grate the ginger on the big holes of the grater and then use a garlic press to squeeze out the juice.
I sprinkled a few on plain rice for the pic so you could see them better.

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Fried Rice with Chicken, page 48

This recipe adds some twists to my usual fried rice (which is the take-out copycat kind, with um yeah peas and carrots.)
This nice dish uses kimchi, walnuts, and red and green peppers. Chicken that's been sizzled in soy sauce, rice wine, garlic and sesame oil. Tofu browned with walnuts and garlic. Non-pickled napa cabbage as well as the kimchi, soybean sprouts (I used mung), mushrooms, and hot or mild (your choice) peppers.

As all fried rice I've ever had, it's wonderful for breakfast the next day. Mr. blue room liked it very much too.

1 day ago
blue room in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

These recipes are both pretty adventurous for me, which is a shame, but true. I see that the book calls these "side dishes"--but to me they'd be more like condiments. Maybe only true for someone who is not adventurous!

1 day ago
blue room in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Braised Beef Ribs, page 146

This was complicated, I thought, but I'm happy with the result.
My beef short ribs weighed about 2/3rds of what the recipe called for so I kept everything else in proportion. I did skip the optional kelp and optional ginko nuts.
I took advantage of the substitutes offered -- lemon juice and sugar instead of Asian pear, walnuts instead of chestnuts, and raisins instead of jujubes fruit.
The beef ribs are soaked in ice water (why? I've never seen that instruction before) then seared well. Shiitake mushrooms and napa cabbage is sautéed separately. Cubed potatoes are sautéed separately. The meat is then simmered in chicken stock (I used boxed) for half an hour. Refrigerate the meat overnight separate from the vegetables and potatoes.
In the morning, the solidified fat is removed from the meat and then the beef is marinated for 15 minutes in a *ten ingredient* marinade. (Did I mention this was complicated?) Daikon radish is cut into both matchsticks and dominoes, to go under and over the meat. Add stock, simmer 10 minutes, add vegetables and potatoes, simmer 10 minutes, add walnuts and raisins, simmer 10 minutes.
Then cook another 25 minutes until as thick as you like.
The book says this should be put in a bowl showing off each ingredient, but by this time it was pretty well just a stew, meat and vegetables, not meat and vegetable/vegetable/vegetable.
The garnish should be hard cooked egg, sieved and decorative, but I didn't.
Delicious, for all the fiddling--I don't know for sure if this could be simplified (why is meat marinated *after* cooking?? ) but I know that this way worked.

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Kimchi Pancakes, page 162

What I knew about Korean food this morning was zero, today I increased my knowledge by .. kimchi! Bought two sorts-- one an "artisan" brand (8 bucks--US dollars--a jar!) and one that cost half of that which I like better. Both exploded in a sour fountain when I opened them (over the sink with caution and a towel as instructed on the labels.) After the initial squirt the vegetation within sort of .. comes up .. out of the jar. Yes, for all the world like
one of the Alien movies. Fun morning, yes?
But to the recipe -- absolute ease and brevity, mix chopped kimchi with chopped green onion and ground pork, egg, flour, and ice water. Fry pancakes (7 inch, to be cut into wedges later) until crispy in oil. They are delicious, we had them with a splashed together mix of rice vinegar and soy sauce. The book has a nicer dipping sauce which I'll try in future.
I do agree with milgwimper12 (who made the mung bean pancakes earlier in this thread) that the ground pork "got lost" but I could taste and appreciate the kimchi in these. I purposely bought mild kimchi, not a fan of heat.

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

How cool that you've lived in Korea and "have fond memories" of many dishes. This is my absolute introduction to Korean food and so far everything I've seen here looks terrific!

February 2015 Cookbook of the Month Companion Thread: "MIGHTY SPICE EXPRESS COOKBOOK" by John Gregory-Smith

I had no idea this discrepancy exists. The same in Australia/NZ I wonder?
I wonder if British teaspoons hold the same as US teaspoons?
(I can look all this up, not asking you to do the research!)
But I agree, "Interesting!"

Mar 02, 2015
blue room in Home Cooking

March 2015 Cookbook of the Month: GROWING UP IN A KOREAN KITCHEN by Hi Soo Shin Hepinstall

Mar 02, 2015
blue room in Home Cooking
1

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

I'm in the dark about sweet potato noodles too. I saw the noodle dish on page 88 and am planning to do at least an abbreviated version. As far as I can tell from online info they are made from sweet potato starch and turn clearish when cooked. The flavor will be new to me.

Mar 02, 2015
blue room in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

This is amazing to me that you did this, I have every intention of buying already made kimchi for the recipes in this book! Your jars looks fresh and full, please let us know how it goes.

Mar 01, 2015
blue room in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

So you used both mung beans and mung bean sprouts, but not the red and green peppers and red pepper threads?
Did you include the pork and kimchi?
I notice there is no salt. I'm thinking of trying the kimchi pancakes (on the opposite page) this week, also no salt. Is that because the dipping sauce is made with soy sauce?

Mar 01, 2015
blue room in Home Cooking

Lost Recipe

https://happyandharried.wordpress.com...

This one looks like what you've described. Looks like a good idea, too!

Mar 01, 2015
blue room in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

http://cooking.stackexchange.com/ques...

This post mentions a few fixes.

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

Hmm, yes, I see that Maangchi uses 24 cloves for 6 pounds!

Feb 28, 2015
blue room in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Thanks for bringing this to our attention, and I figure it deserves a bump up.

Common Korean Ingredients

Thank you so much hannaone, how nice of you! I feel ready now to make an informed effort and an honest Korean meal. (Also thanks to milgwimper12 and articshark!)
One question--is that radish green and white, or white and green?
:)

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Just a whim to bake a cake, "Hungarian Flourless Hazelnut Cake" from the allrecipes site. Plain chocolate buttercream frosting. I'm gonna leave it right in the pan.

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Photogenic bran muffin -- the trick is to slice it in half while hot and add pat of butter. Take photo as butter melts :)

What cookbooks have you bought lately, or are you lusting after? Happy Valentine's Day 2015 edition! [OLD]

Breadcrumbs, the Edna Lewis book was a COTM some years ago, (June 2007) but not heavy on participation. (The smothered chicken is simply perfect and perfectly simple, IMO.)
The Laurie Colwin books are charming!

Feb 25, 2015
blue room in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

This list is a little more daunting than articshark's post!
I'm still waiting for the book, then I'll pounce and find the most suitable-for-me recipes.

Feb 25, 2015
blue room in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

"I have almost all I need for my pantry already"

articshark, what is in your pantry that should be in my pantry for the coming month? Driving is difficult for me, so mostly I'll be shopping online--so far I've ordered sweet potato noodles and fermented bean paste. (Haha I've also ordered the book.) I see "Korean pepper" and "Korean red pepper" in ingredient lists -- can I substitute? I don't want to sub so much that the food is really no longer Korean..
When "Korean rice wine" is listed, can I assume that Japanese rice wine is the same? And "short grain rice" is the same as sushi rice, or not..?
Thanks!
p.s. I'm glad that so far we seem to be entering a cilantro-free zone!

Feb 24, 2015
blue room in Home Cooking
1

February 2015 COTM "MIGHTY SPICE COOKBOOK" Reporting thread for Chapters 3 & 4

Golden Temple Lamb Curry, page 98

I made this the day before to make sure it would have the better-the-next-day effect, and it did. Very nice flavor-- (I go SO easy on the heat ingredients and Still it Seems Quite Snappy -- and then I read that all of COTM *increases* the pepper regularly and I'm amazed.) I made mine with canned tomatoes, no cilantro garnish. Poster herby noted that red onions are different in India, what I used was 1 yellow onion, and 1 same-sized red onion. The lamb (trimmed and cubed shoulder chops) became tender as everything else simmered into the correct taste place. I made rice, but was thinking that potatoes would be fine too.

Feb 22, 2015
blue room in Home Cooking
1

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

The temperature was the same -- I watched the browning though, around the edges, and took it out *about* 10 minutes early.
(It was cooked all in one piece, a flattened "rectangle" on a cookie sheet.)

Feb 22, 2015
blue room in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Lemon Shortbread sticks/bars -- these were quick and easy, and have been well received by my DH audience of one. I actually successfully made 1/4 recipe (that doesn't always work)-- and I wouldn't hesitate to recommend them.
Found the recipe here http://www.landolakes.com/recipe/2812...

Quick quickbread question

http://chowhound.chow.com/topics/493850

This was a past discussion of the subject, might help.

Feb 20, 2015
blue room in Home Cooking