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Thick Korean Ice tea??? WHAT IS IT???

The most common "tea" in Korean restaurants is boricha (toasted barley). Oksusucha (toasted corn "tea") is almost as common.
In my former Korean restaurant I brewed a combination of both for our "Secret Blend", which most people said was better than other Korean House "teas".

Jun 25, 2015
hannaone in General Topics

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Another messed up work-day.
Two business days until annual inventory and we get a large shipment of new product to find room for and add to our item count.

Went with Kimbap again tonight, dipped in egg batter and fried.

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

As I thought, second supper was needed.

Leftover grilled chicken leg and thigh stripped from the bone, chopped, seasoned with oregano, cumin, chili flakes, black pepper and stir fried with jalapeno and sweet red pepper.
Flour tortillas heated and covered with shredded cheese, topped with the chicken mix, then folded and pan toasted. In other words chicken quesadilla.

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

Beautiful day today so More garden and yard work (mostly rabbit and bird proofing the raised beds).

Early eats today was Kimbap (since it was so early I'm sure there will be something else later)

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

Insanely busy at work and lot's of garden/yard work at home.

Both the bosses (work/home) think I am still a twenty something with all the physical labor they are handing out.

At least the Garden work will pay off with the fruit and vegetables, the job just gets me more work and an aching back (so much for being a section manager).

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

So many great meals here, as usual.

Tonight was K-kabobs - Beef and shrimp on the grill with peppers and pineapple, drizzled with a soy sauce, brown sugar, brandy sauce while over the coals.

some pics of a few of the past weeks meals -
Cold Somen Noodles in a home-made soymilk broth
Fish cake, beef, and noodle soup
Grilled chicken
Ddeokbokki
Spicy chicken wings

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

Crazy flippin weather today. Rain, wind, snow, more rain and wind, and a fifteen minute or so sun break.

Soy sauce, brandy, brown sugar, cherry vinegar, a touch of lime, ground red pepper powder, sesame oil, sesame seed and some other seasonings combined for a beef marinade/stir fry sauce.
Marinated for about an hour then into the pan with assorted vegetables and a few noodles.

Suggestions for cooking pork belly slices for ramen?

I would either fry the slices until semi crisp, or boil them for a few minutes separate from the ramen so that the fat from the pork belly doesn't over power the broth.
Of course if you like the fat flavor of pork belly (I do) just toss the slices into the ramen while cooking

Apr 06, 2015
hannaone in Home Cooking

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

All these fantastic scenery shots almost makes me want to travel again. (Almost - twenty years in the military pretty well did in my desire to travel.)

Apr 05, 2015
hannaone in Home Cooking
1

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

Get well NW.

Apr 05, 2015
hannaone in Home Cooking
1

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

More garden work today - adding spaghnum moss and topsoil mix to a couple of the raised beds.

Tonight's dinner was spicy stir fried pork and sweet peppers with rice and kimchi.

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

That is a beautiful view.

Apr 04, 2015
hannaone in Home Cooking
1

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

Garden work today - turning, planting, cleaning. Both of my accidental Asian pear trees look like they will bloom and produce this year. Cherry tree is budding out. Lettuce, zucchini, napa cabbage, and burdock planted. Spring onions coming in strong.

Steak with shrooms, peppers, and onions - steamed cabbage to wrap. Rice and kimchi on the side.

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

Late Night cravings got the best of me last night, so did up a quick sweet n sour chicken with rice for 2nd supper.
Early breakfast of corn cakes and turkey strips.
No idea what tonight will bring.

Common Korean Ingredients

Sorry, didn't see this earlier.

Traditional gochujang does include soy bean paste, but many of the contemporary types use the soy bean powder which saves time in the making.

Apr 04, 2015
hannaone in Home Cooking

Alice in Wonderland theme

You might find some ideas here
https://www.google.com/search?q=alice...

Apr 03, 2015
hannaone in Home Cooking

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

Started the month long build-up to inventory for this year, going over numbers for on-hand vs received vs sales ad nauseam.

Tired and hungry, settled for a couple of chicken patties and rice smothered in gravy.

The easiest possible cherry dessert

Frozen cherries in a bowl.
Drizzle with melted dark chocolate.
Optionally top with whipped cream or ice cream.
Serve and enjoy.

Apr 02, 2015
hannaone in Home Cooking

Enoki mushrooms

Brush with roasted sesame seed oil and toss on the grill plate. Eat with any grilled meat wrapped in loose leaf lettuce.
With other mushrooms in a Korean style mushroom pancake.
Soups.
Blanched and into salads.

Apr 02, 2015
hannaone in Home Cooking

What's for Dinner #358 - The Easter/Passover Edition! [through April 7, 2015]

Cold day today. Heavy frost this morning. They say we hit 48F but it sure felt much colder than that (maybe that was during the 15 minutes of sunshine and low wind).

Easter is up in the air since we don't regularly celebrate (Only when MIL insists).

Hot (both kinds) Kimchi Jjiggae loaded with tofu and fatty pork was the correct recipe for today.

What's For Dinner #357 - the Out Like A Lamb Edition [Through April 2, 2015]

LoL

Campbells is a main ingredient in my "Famous" mushroom, sausage, and egg gravy that my in-laws and several of their Church friends request fairly often.

What's For Dinner #357 - the Out Like A Lamb Edition [Through April 2, 2015]

Windy, cold, rain, chance of wet snow coming up.

Open faced turkey breast sandwich smothered in a beefy mushroom sauce.
Strawberries for dessert.
Wife is eating Soondae (Korean blood sausage) but no pic (she has a knife in hand)

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Japchae is actually two words, jap and chae.
The literal translation of jap is "mixed and stirred" and chae is "vegetables", so Japchae literally means "Mixed and stirred vegetables.
The dish was first made in the early 1600s as a royal dish, using seasonal vegetables with possibly some small amounts of meat or seafood.
The noodles weren't introduced into the dish until the 1900s.

Mar 31, 2015
hannaone in Home Cooking

What's For Dinner #357 - the Out Like A Lamb Edition [Through April 2, 2015]

The cheese crusted egg really made this great.

Mar 31, 2015
hannaone in Home Cooking

What's For Dinner #357 - the Out Like A Lamb Edition [Through April 2, 2015]

Best wishes NW. Recover well and quickly.

Mar 30, 2015
hannaone in Home Cooking
1

What's For Dinner #357 - the Out Like A Lamb Edition [Through April 2, 2015]

Cold cut night.

Sliced smoked turkey breast in a roll up.

May I vent? (living with a reasonably Chowish person who isn't quite a Chowhound..)

To many Americans it is weird and strange because it is something fairly new to them. When "normal" milk must be refrigerated continuously, there MUST be something totally weird like additives or radiation or genetic engineering about milk that won't spoil for 6 months or more, right?

Many do not know that the only difference is the temperature used for pasteurization - 170 F or so for "normal" milk and 280 something for shelf stable.

Mar 29, 2015
hannaone in Not About Food
1

Flannel Cakes - hunh?

Old thread, but no one really explained the difference.

Flannel cakes are possibly from the Pennsylvania Dutch and/or Amish. The major difference between a flannel cake and a standard pancake is that the eggs are separated. The yolks are beaten with the milk and the fat (lard/bacon grease/butter) then added to the dry ingredients and mixed/beaten together. The whites are beaten until stiff peaks form, then are folded gently into the batter creating a very light and fluffy pancake. No sugar.

Mar 29, 2015
hannaone in General Topics
1

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

They are pretty easy.
Low heat, patience in waiting for the egg to set enough to roll without tearing, and a wide spatula (when starting out).

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Still very cool after the winds and rain yesterday, but at least everything is standing up straight instead of sideways.

Japchae tonight. Made with beef strips, pyogo (shiitake) mushrooms, geomeun gompang-i (black fungus), and daeng myeon (Sweet potato noodle).
Served with gyeran malyee (rolled Omelet) and kimchi.

Edit: Looks like a pic of brunch snuck in - Sausage, p-cakes, leftover mushroom/onion/pepper mix from last nights steak dinner in an egg scramble. Butter and maple syrup on the cakes.