hannaone's Profile

Title Last Reply

What's for Dinner? #379 - The dog days of August

Ingredients

1/2 pound burdock root

1 ounce ginger root

6 cloves garlic

2 tablespoons sesame oil

1 cup anchovy stock *

3 teaspoons brown sugar

1/4 cup soy sauce

2 teaspoons mulyeot (malt syrup)

1 teaspoon roasted whole sesame seed

Anchovy Stock

4 each dried anchovies

1 piece Kelp (2 X 2 Inch)

Procedure

Anchovy Stock

Rinse the kelp in cold water.

Place kelp and anchovies in a small bowl and cover with 1 cup water.

Soak for fifteen minutes.

Pour the soak water and the kelp/anchovies into a small sauce pan.

Bring to boil over high heat, then simmer over medium low for ten minutes.

Remove from heat and strain out the anchovies and kelp. Discard the solids.

Burdock

Wash in cold water, then peel.

Thin slice along the length of the root (about 1/8 inch thick). If the roots are long, cut them in half or thirds crosswise before slicing.

Cut the slices into "matchsticks". (about 1/8inch thick)

Garlic

Peel if needed, Rinse in cold water.

Fine chop (mince) the garlic.

Ginger

Peel the ginger, rinse in cold water, then grate or fine chop (mince).

Cook

Lightly oil a stir fry pan, heat over medium heat for a couple minutes, then add the ginger and garlic. Cook about 2 minutes.

Add the cut burdock root and fry foe about 5 minutes, stirring often.

Add the soy sauce, anchovy broth, sesame oil, and brown sugar to the stir fry pan, reduce heat to medium low, cover and cook for about 30 minutes, stirring occasionally, until the sauce is nearly gone.

Uncover and add the mulyeot, cook for another five minutes.

Remove from heat and let cool for several minutes.

Lightly sprinkle with sesame seed, and serve warm, or refrigerate for later use.

about 5 hours ago
hannaone in Home Cooking

What's for Dinner? #379 - The dog days of August

Color me impressed!

Mystery meal turned out to be Kaibi Jjim (Braised beef short ribs).

After playing a sound of steam locomotive, the cooker released steam.
A few minutes later a "Happy" melody played with a joyful voice to announce the meal was done.

The ribs were almost to the fall off the bone stage. Potatoes were slightly overdone (they fell apart into large chunks). Min believes she added too much liquid to the cooker.

Very good meal and in less than 1/3 the time it takes on a stovetop.
Served up with rice, sweet pickled daikon, and Ueong jjorim (braised burdock root).

Announcement: The Beta Site is Open to Everyone!

After playing with the Beta site for awhile I really think the "Main Page" should have a tickable option for either filtered (personalized) or unfiltered (all feeds regardless of tags). Let the user decide which they want to use.

Announcement: The Beta Site is Open to Everyone!

More information:

When I click on number of posts, or new post by, the script hangs.
When I click on the post title I have no problems.

about 8 hours ago
hannaone in Site Talk

Announcement: The Beta Site is Open to Everyone!

The OP selects it.

about 8 hours ago
hannaone in Site Talk

Announcement: The Beta Site is Open to Everyone!

That Post/Thread is in the Q&A format which only allows replies to the OP's question.

about 9 hours ago
hannaone in Site Talk
1

Testing Thread - Part 9

Photo upload test from beta site

about 9 hours ago
hannaone in Site Talk

Announcement: The Beta Site is Open to Everyone!

Getting the "Warning: Unresponsive Script" nearly every time I open or reload a page in the Beta site.

The lame script is always the google api jquery script.

about 9 hours ago
hannaone in Site Talk

What's for Dinner? #379 - The dog days of August

Mystery Dinner tonight.
Min received a talking rice pot as a gift from a friend. It's a pressure rice cooker with like a gajillion settings for all kinds of stuff. She put something in the pot and turned it on "multi-cook" (whatever that is).
I asked what was cooking and she wouldn't answer, then threatened to, ummm, cut off important anatomical parts if I messed with the cooker.
Did I mention it is a talking rice pot?
As you go through the menu options it talks to you, in Korean.
Don't know if I should try to use this thing or not, I'm rather fond of all my parts.

Announcement: The Beta Site is Open to Everyone!

The clickjack warning has not repeated today.

about 10 hours ago
hannaone in Site Talk

Announcement: The Beta Site is Open to Everyone!

Still happening.
Clicking on the Chowhound link clears the problem for awhile, then it comes back.

about 11 hours ago
hannaone in Site Talk

Announcement: The Beta Site is Open to Everyone!

Overlapping elements in the center bottom of the masthead.

about 20 hours ago
hannaone in Site Talk
1

Announcement: The Beta Site is Open to Everyone!

Received the same clickjack warning when I logged in.

about 21 hours ago
hannaone in Site Talk

What's for Dinner? #379 - The dog days of August

She did it to me again.
I go out to water the garden and Min gets busy in the kitchen.
Come back in to a pan full of Kimchi fried rice, so of course I have to eat again.
Topped with egg and served with Korean Chilli pepper.

What's for Dinner? #379 - The dog days of August

Happy Clown week!!

Keeping it simple. Some of the fresh made bone broth seasoned with S&P, some Korean mild green chili and some jalapeno, with rice.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

Once upon a time Taco Bell served up some very tasty food. Not saying authentic or traditional, just very good for what it was.

Once every two years or so we get a Taco Bell craving, fondly remembering the days when we would pass the time in an El Paso shop with the smothered burrito, or the cheese laden enchilada.

Gave in to it tonight, and as usual, disappointed with the current slop. Another year or two and we will probably try it again.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

It's a spicy sweet sauce that goes with grilled meats and vegetables - great for dipping cucumber spears, mild (or hot, depending on your spice tolerance) chillies, and other vegetables, or used as a steak sauce (great use) .....

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

So glad you enjoyed the Daeji Bulgogi.

The ingredients you list are all traditional. Some marinades add Korean pear or kiwi (kiwi is not my favorite), or even semi sweet apple. There are also variations that use Korean/Japanese plum or apricot. All are good - just some variation in the flavor profile.

We often leave out gochujang and just amp up the ground chilli pepper.

Pork can handle a lot of flavor additions without being overwhelmed by them, which makes this dish a favorite.

Thin is good. The pieces of pork cook very quickly in either the fry pan or on the grill. Getting some char makes it even better.

Also great with leaf type lettuce in a wrap with raw garlic cloves and sliced peppers, topped with ssamjang.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

Little town near Spokane, Wa.

Min has been trying to counter the smoke odor with cooking, filling the house with some amazing aromas. Right now she is making beef stock, earlier it was Candied burdock root.

Ueong Jorim

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

Min made up my mind that 103 with heavy smokercast is the perfect time for grilling up some chicken, polish sausage, and Kaibi.
With Korean cukes, radish kimchi, and rice.
Chicken sauced with a Koreanish BBQ sauce - Jalapeno, asian pear, onion, fine ground red chilli pepper, apple, black pepper, sesame oil, and Korean rice syrup blended together.

And that's the sun in the last pic, shining through the smoke from our nearby wildfires.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

I was wrong about no cooking tonight.
While I was out watering the cukes and the hobak Min cooked up some LA Kaibi on our small electric grill.
Served up with rice, chongak kimchi, and chilled cucumbers.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

105.....
No cooking today, and maybe not the whole weekend.

Roast Beef and garden sandwich.
Red leaf lettuce, onion, jalapeno, cucumber, tomato, and white cheddar on french.

Early eats so maybe some cold noodle soup later tonight.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

103 & no wind (39.4C). Not a cloud in sight.

Skabetti with red meat sauce.
Ground beef n sausage, tomato sauce, chopped red & green chillies, onion, chopped clams & scallions, shrooms, and minced garlic in the sauce.

Min (the Wife in previous posts) is also in the process of making more Naengmyeon broth. Yesterday she did a basic anchovy and kelp broth, today the beef+ broth (brisket, daikon, red chillies, onion, garlic). Later she will mix the two broths and add some sweetener and some vinegar to it, then into the freezer until needed.

And a shot of Mr. Flowerhead - Korean cuke that decided to grow leaves and another bloom.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

Mid 50s/low 60s the past couple of days, 93 today, triple digits by the weekend.

What's the best way to beat the heat - more heat.

Spicy variety of the KFC, potato salad, rice, pre-chicken, and spicy tofu soup.

What's for Dinner #377- The End of July Cometh Edition! [through July 29, 2015]

So KFC night.
Both spicy and sesame versions.

Edit: Bonus score - Naengmyeon with green tea noodles

What's for Dinner #377- The End of July Cometh Edition! [through July 29, 2015]

This gravy is kind of funny -
My father used to make this type of gravy from his cow camp cook days. He made it a couple of times for my wife and MIL, and they loved it. Then he passed and I hadn't gotten the recipe from him.
Quite a few years back I got pressed into cooking for MIL's church group and she insisted that I make "Egg" gravy for the group. Supplies were limited and I only had a vague idea to begin with.
There was some campbells mushroom soup, pillsbury biscuits, sausage, milk, eggs, salt & pepper, butter, and flour. I wound up making a slurry with the milk & flour, added the mushroom soup, and the rest of the stuff, called it gravy, and slathered it over the biscuits. The church group loved it and for a few years afterward I had to make it for them at least three times a year.
I have replaced the soup with fresh mushrooms and a good basic pan sauce, and now have something that is fairly close to my father's recipe, but every so often MIL and her friends insist that I make it the "old way".

Need a good cooling dip for Korean fried chicken.

I honestly can't recommend a dip.
Fresh chilled cucumber spears are great for cooling and cutting grease/fat.
Radishes.
Fresh Daikon cubes.
Pickled Daikon.
Par boiled bean sprouts.

Jul 28, 2015
hannaone in Home Cooking
2

What's for Dinner #377- The End of July Cometh Edition! [through July 29, 2015]

Wings are rinsed and drained, then lightly salted, and let to stand about 10 to 15 minutes.
Dredged through rice flour or corn starch and into a deep fry until just beginning to brown. Drained. Back into the deep fry until golden brown. Drained again then into a stirfry pan with either a spicy sauce or a sesame sauce.
The full recipe is here: http://www.hannaone.com/Recipe/chicke... (spicy
)http://www.hannaone.com/Recipe/chicke... (sesame)

What's for Dinner #377- The End of July Cometh Edition! [through July 29, 2015]

Get home from work and find about 10 pounds of chicken wings in the fridge. I know what that means for tonight -- KFC!!!

Needed something to hold me over until the wife works her magic so did a quick B&G.
Crumbled bacon, bacon gease, boiled eggs, chopped Anaheim, some onion, garlic, and S&P into a pan gravy. (I can't do biscuits, so these are courtesy of the Doughboy)

What's for Dinner #377- The End of July Cometh Edition! [through July 29, 2015]

Jujubes, the fruit. They are often called Red, Chinese, Korean, or Indian dates.
They have been in use as a cultivated fruit for around 10,000 years or so.
The name confused me too when I first heard it.
Images: https://www.google.com/search?q=jujub...

Jul 27, 2015
hannaone in Home Cooking