Seafood night at the Casino so the wife wanted the unlimited crab from the buffet.
Usually they do a fair job and there are several dishes that are actually good - tonight---Blechhhhhh.
The crab was too salty for me, and the rest of the offerings were all pretty bad except for the salads, which were very fresh and very good. Somehow I managed to over eat on rabbit food, which is a first for me.

Another beautiful day spent getting our garden set.

Early breakfast of eggs, bacon, and potatoes this morning. the next eight hours cleaning the garage and gardening, then a supper of grilled spicy pork with leaf lettuce, water kimchi, bibim rice, kimchi, kalbi, and mixed steamed rice, followed by a surprisingly good raspberry truffle flavored coffee (the only flavored coffee I usually like is mocha).

The uncooked spicy pork was gifted to us by a Korean lady that runs a combination convenience store and teriyaki grill because we gave her about 10 pounds of spring scallions and garlic from the garden. Her marinade was really good.

Beautiful sunny day today. Out in the garden weeding and planting most of the day.
Fired up the grill again for Kalbi in both the traditional and LA cuts.
Mushrooms marinated in the Kalbi marinade also tossed on the grill.
Red leaf lettuce, sliced jalapenos, mixed rice, and kimchi rounded out the meal.
Everything rolled in the lettuce and eaten Ssam style.

Aeri has a lot of good solid recipes, and I love her Korean Lessons with each post.

Making your own only takes a couple more minutes than the boxed stuff, and you can season however you like.
I do a home version of most of the "Flavors" that the boxes come in.
This was ready in about twenty minutes.

So much good food going on here.
Sons requested "Hamburger Helper, but not the boxed kind" tonight.
Browned some ground beef, added chopped mushrooms, onion, and bell pepper. Seasoned with garlic, oregano, thyme, and cumin.
Cooked the macaroni in beef broth, added some milk and melted cheddar for the "sauce", mixed everything together and topped with shredded cheese.

Mul Naengmyeon

Cold buckwheat noodles in an icy tangy beef broth, topped with sliced radish, cucumber, thin sliced beef, and egg.

http://aeriskitchen.com/2010/09/cold-...

Lunch was a fusion dish made with some leftover spicy chicken from last night's grill. Chopped up the chicken and some bell peppers and onto a tortilla loaded with shredded cheddar and jack cheese for a "Kaesadilla".

Strange sky tonight, kind of gray with a halo around the setting sun.

Galchi Jorrim was the menu tonight.

Belt fish sections braised with Korean radish, garlic, ginger, onion, and scallions in a spicy sauce.

Yes it was a whole plum.
The recipe calls for Japanese apricot (http://en.wikipedia.org/wiki/Prunus_mume ) but there aren't any available here so I substituted the red plum.
I vary it with fuji apple, asian pear, or the plum. All work very well.

Red plum, brown sugar, jalapenos, onion, garlic, soy sauce, red wine vinegar, sesame oil, Korean chile powder, ginger, and black pepper, all run through a blender.
Just a slight variation on a fairly common Korean spicy marinade.
First time I tried it with mushrooms and they were fantastic. They simply burst with juices when bitten, definitely need to do this again.

Crazy freaky weather yesterday - Snow, wind - sunny, wind - rain, wind, then a good layer of frost this morning. Today turned into a beautiful sunny day though so hit the grill again.

Spicy chicken thighs, grilled mushroom (same marinade as the chicken), squid/scallion pancake, and mixed rice.

That recipe does sound good.

I would second Terrie's recommendation, something similar to the picture below. A Korean style grilled pork belly with lots of things to add into lettuce wraps.

After a week of funeral planning and cooking for a friends family while they coped with the loss of their mother, I finally had the chance to do some grilling for me and mine.

Marinated some thin sliced pork sirloin in a blend of soy sauce, brown sugar, jalapenos, fuji apple, red plum, onion, garlic, sesame oil, and korean chile powder for 24 hours.
Tossed on the grill for about 2 minutes per side, and served with mixed rice.

That's why when I want chili powder I buy Korean or Mexican branded. The ingredient list is "ground dried chile peppers".

Yes they can.
Korean marinades often use sugar, brown sugar, honey, malt syrup, or fruit as a sweetener, in combination with soy sauce, ginger, garlic, mustard powder, or any number of other ingredients.
Kalbi and Bulgogi both use the semi-sweet marinades, and most people who try these dishes really like them.
You just have to adjust amounts for your taste.

Personally I don't think it matters very much, but a few other hounds have mentioned this in the past.

OK, curiosity got me and I took their survey.
The recommendations that showed after the quiz were pretty close to what I enjoy eating with one big exception - No Korean recipes .
Seems like it could be useful for beginning cooks, or for someone who has hit a stumbling block in cooking.

[I'm a little confused about the second sentence here, too: "If a CH is going back into their comments to ETA additional comments or edit after the post was initially read, some of us are missing out..."]

When an edit is made to a post, there is nothing to indicate the post was edited.

I read a post by xyz at 4:15pm. xyz edits the post at 4:16pm. I look at the thread again at 5:00pm and skip right over the edited post by xyz because the post is "closed", indicating that I have already viewed that post, so I miss any added information.
And yes it has been that way for a long time.

No debate.
I do them from raw shreds myself and call them hash browns.
Different forms/variations of the dish are lumped under the same name.

The earlier references are to the pre-cooked version. I am trying to track down the original credited usage by Maria Parloa to see what version she referred to as "hashed brown(ed) potatoes"

EDIT: This may be the reference
(from the book: Miss Parloa's young housekeeper; designed especially to aid beginners. By Maria Parloa. (Boston, Estes and Lauriat, 1894))

http://babel.hathitrust.org/cgi/pt?id...

She list in the ingredients for "Hashed" potatoes " 1 pint of sliced cold boiled potatoes"

For those interested in early cookbooks I found some interesting ones on the Gutenburg site.

The Whitehouse Cookbook (1887)
http://www.gutenberg.org/ebooks/13923

Miss Parloa's New Cookbook (18??
)http://www.gutenberg.org/ebooks/6745

If they are large:
Lightly brush with sesame oil and salt, then grill or fry until lightly browned. Shred and use as garnish in salads, stir fry, on steaks, etc.
If small:
Chop and saute with peppers and garlic, serve on top of meats.

Your question sent me on a search for the definition of "hash browns" -
Definition of HASH BROWNS :

(Meriam-Webster Online Dictionary)
: "boiled potatoes that have been diced, mixed with chopped onions and shortening, and fried usually until they form a browned cake —called also hash brown potatoes, hashed brown potatoes, hashed browns "
--------------------
World English Dictionary (Collins English Dictionary - Complete & Unabridged 10th Edition)
"hash browns

— pl n
diced boiled potatoes mixed with chopped onion, shaped and fried until brown "

---------------------
["Hash browns” (also called “hashed browns,” “hash brown potatoes” and “hashed brown potatoes") are a popular breakfast dish, served today at fast food restaurants almost everywhere. The term “hashed brown potatoes” was used by food author Maria Parloa (1843-1909) in 1888, “hash brown potatoes” is cited from 1895, “hash browns” is cited from 1911 (part of lunch counter slang), and “hashed browns” is cited from 1920. Hashed brown potatoes was a popular breakfast dish in New York City in the 1890s and was served in the finest hotels.

Hash brown potatoes are diced, mixed with shortening and chopped onions, and then fried to form a browned potato cake. ]

quoted from: http://www.barrypopik.com/index.php/new_york_city/entry/hash_browns_hash_brown_potatoes_hashed_brown_potatoes/

-----------------------------
The search for a definition led me to this interesting cookbook by Maria Parloa (1843–1909)
(unfortunately not the reference containing "hashed brown potatoes")

http://www.gutenberg.org/ebooks/6745

A Korean version of the Japanese tonkatsu, using chicken instead of pork. Should work well if your roosters have a lot of flavor, the pounding should take care of the toughness issue.

Dakkaseu 닭까스

Ingredients

4 boneless skinless chicken thighs or 4 half breasts (approximately 3lb)

3 eggs

3/4 cup corn or potato starch

1/4 teaspoon salt

1/4 teaspoon white pepper

4 cloves fresh garlic

1 cup panko

oil for frying (about 1 cup)

Sauce

3 or 4 Korean (jadu 자두) or Japanese (Suomomo 李 or 酸桃, or すもも, or スモモ) plums, Seeded

1 tablespoon honey, brown sugar, or sugar

1 tablespoon soy sauce

1 teaspoon rice or white vinegar

1 teaspoon rice cooking wine or mirin

cornstarch (if needed)

Seasoned Cabbage

1/4 medium green cabbage

2 tablespoons mirin or rice wine (substitute: dry sherry mixed with 1/4 teaspoon sugar)

1 teaspoon white pepper

1 teaspoon sugar


Procedure

Preparation

Sauce

Remove peel and seed from the plum, then either force the fruit through a strainer, or add fruit and liquids to a blender and blend until smooth.

Combine all ingredients (except cornstarch) in a sauce pan and gently heat to a simmer over low heat.

Cook for one minute at a slow simmer, adding cornstarch (mix with water to create a slurry) if needed to thicken the sauce.

Remove from heat and let cool.

Seasoned Cabbage

Shred the cabbage into fine, long shreds.

Place shredded cabbage into a mixing bowl.

Combine other ingredients in a small bowl and mix well.

Drizzle seasoned mix over the cabbage and toss.

Let stand in refrigerator until just before serving time.

Toss again before serving, transfer to a colander, and drain excess liquid.

Cutlets

Trim any excess fat from meat.

For very thick cuts slice the thigh or breast in half, stopping the cut about 1/4 inch before slicing completely through the meat, then open.

Using the back edge of a heavy knife, or a tenderizing hammer, pound the meat down to about 1/4 inch thickness.

Lightly salt and pepper each side of the cutlets.

Fine chop the garlic cloves (very fine), then place evenly on the top side of the meat. Use the back edge of the knife (or smooth side of hammer) and LIGHTLY pound garlic into the meat.

Let stand ten minutes.

Final

Place starch and panko into separate plates (large enough to hold one cutlet).

Beat eggs in a flat bowl (large enough to dip one cutlet).

Arrange containers: Starch - eggs - panko.

Heat a pan with 1/4 inch neutral flavored oil over high heat.

Dredge a cutlet through the starch, coating both sides, then dip in egg, and finally dredge through Panko - evenly coating both sides.

Place coated cutlet in hot pan and cook one to two minutes per side, until medium to dark golden brown.

Repeat with each cutlet.

Place an equal amount of seasoned cabbage on each of four plates.

Slice each cutlet into strips and place on top of the cabbage.

Serve with white or jasmine rice and dipping sauce.

So tonight we had Yukejon, a Korean spicy beef soup.
Shredded beef brisket, enoki mushrooms, coral mushrooms, fern sprouts, and green onions in a spicy beef broth.

LOL! Full grown in their late 20's, and just two of the pockets filled me up.
Marathon computer gaming and all night munchies. They also polished off the four cheese logs I made along with the pockets.

I won't see any grandchildren until computer/human hybrids are possible. ;-p

That was kind of my idea, but out of the 2 dozen I made there are none left, My sons decided that "eat now" is better than "eat later".

Chinese Broccoli?

http://www.thekitchn.com/farmers-mark...

Love pork belly.
Your prep is very similar to one of the ways done in Korean cooking (not surprising since there has been so much back and forth between China and Korea).

I truly hope that with the capture of the second suspect all of Boston can begin healing.

Tried my hand at making a "Pocket" meal yesterday.

Mixed some ground beef and sausage together, browned, then seasoned with a bulgogi/teriyaki type sauce. Added chopped Jalapeno and green onion, folded in a modified bread dough, and baked.

Came out very good for a first attempt.

We always have kimchi on hand. My wife makes it old school which means anywhere from 10 to 20 gallons at a time. She sells a lot of it off to other Korean ladies or the Korean churches, but keeps at least a couple of gallons for home use.