tag:blogger.com,1999:blog-10864993.post112792431710568970..comments2024-01-06T02:22:10.855-08:00Comments on My Epicurean Debauchery: Down for the count...Alicehttp://www.blogger.com/profile/12326111001085784932noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-10864993.post-1128530833436416172005-10-05T09:47:00.000-07:002005-10-05T09:47:00.000-07:00Kochujang is an actual paste, and much sweeter. T...Kochujang is an actual paste, and much sweeter. The stuff I mentioned is not really paste-like, but the moisture from the chopped up garlic holds it together.<BR/><BR/>Hmm...cookbooks. I've never really seen any korean cookbooks in english! All the ones we have at home are in korean, and some of them are really good...feel like learning korean? It's really easy! :) Although there may be annehttps://www.blogger.com/profile/07016735192012111023noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1128238199605166042005-10-02T00:29:00.000-07:002005-10-02T00:29:00.000-07:00Ma-chan,Thank you so much for asking around!!! I'...Ma-chan,<BR/><BR/>Thank you so much for asking around!!! I'm still sick like a dog, but I'm holding on... Sounds like my best bet is to get my lazy butt in the kitchen and make it myself!<BR/><BR/>2-min noodle cook,<BR/><BR/>I knew wolfberries sounded so familiar!!! It was from your post!! Thanks for the substitution tip. As soon as I can handle myself in the kitchen again, I'm going to makeAlicehttps://www.blogger.com/profile/12326111001085784932noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1128110717706390982005-09-30T13:05:00.000-07:002005-09-30T13:05:00.000-07:00Hi Alice,Growing up we never had spicy rice inside...Hi Alice,<BR/><BR/>Growing up we never had spicy rice inside the cornish game hens - this might be because my brother and I didn't tackle anything spicy until a later age. Also, this is one soup in my childhood that was never seasoned during cooking - no MSG, and not even any salt! It was served with a little individual dish of salt so we each put in however much we wanted. <BR/><BR/>I think annehttps://www.blogger.com/profile/07016735192012111023noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1128066201295405332005-09-30T00:43:00.000-07:002005-09-30T00:43:00.000-07:00Hey Alice, those wolfberries are the orange-red th...Hey Alice, those wolfberries are the orange-red things in the my DMBLGIT entry of the red rice porridge in your "Finale" writeup. For the savoury dish, carrot is the best substitute as wolfberries contain high vitamin C and beta carotene/vitamin A, just like carrots. I have picture of wolfberries <A HREF="http://myhomekitchen.blogspot.com/2005/08/secret-ingredient-no-5.html" REL="nofollow">here</2-minute Noodle Cookhttps://www.blogger.com/profile/10952758796435565968noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1128063980966915692005-09-30T00:06:00.000-07:002005-09-30T00:06:00.000-07:00Hi, Alice-chan. This is まあ! Are you feeling better...Hi, Alice-chan. This is まあ! Are you feeling better now?<BR/><BR/>I asked my friend who owns Korean restaurant in Milpitas if Samgetang is served at his restaurant. Answer is no, and he doesn't know anywhere that make it good. He just had a Samgetang for lunch at home though!! He also said most restaurants don't serve Samgetang unless the restaurant is specialized for it. It must be eaten whenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1128052073134377642005-09-29T20:47:00.000-07:002005-09-29T20:47:00.000-07:00Ted,We should try it one of these days along with ...Ted,<BR/><BR/>We should try it one of these days along with the homemade udon!!!!<BR/><BR/>Uchipu,<BR/><BR/>Mmmmm. That sounds good too! I have to go visit NYC very soon for an epicurean trip!<BR/><BR/>Starchmouse,<BR/><BR/>That is a wonderful beginning of a recipe. I am going to soak the rice overnight one of these weekend nights. Do you know what else might be in there - I seem to remember Alicehttps://www.blogger.com/profile/12326111001085784932noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1127988642434426162005-09-29T03:10:00.000-07:002005-09-29T03:10:00.000-07:00There was this recipe in Martin Yan's Chinatown sh...There was this recipe in Martin Yan's Chinatown show for "Cure-All Steamed Chicken with Chinese Herbs" at http://www.foodtv.ca/tv/shows/titledetails/title_46487.asp. The link no longer works. But the ingredients are: chicken. ginger,shiitake mushroom, ginseng root, wolfberries, dried longan, red dates, and Chinese rice wine. The chicken is blanched in boiling water, removed and then placed, with 2-minute Noodle Cookhttps://www.blogger.com/profile/10952758796435565968noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1127941995620138152005-09-28T14:13:00.000-07:002005-09-28T14:13:00.000-07:00I think my mother makes the soup stock by boiling ...I think my mother makes the soup stock by boiling some water with dried dates (just a few), ginger, garlic, and ginseng. When it comes to a rolling boil, she drops in a whole chicken and lets it simmer for awhile. Then she takes out the chicken and picks the meat off to put in the soup.<BR/>Other times she will bring the leftover soup stock to a boil and drop in a cornish game hen stuffed with annehttps://www.blogger.com/profile/07016735192012111023noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1127936086770325762005-09-28T12:34:00.000-07:002005-09-28T12:34:00.000-07:00There's one in NYC ... Does it have to be Samgetan...There's one in NYC ... <BR/><BR/>Does it have to be Samgetan? <BR/><BR/>Perfectly cooked beef consome with little bits of really good small ravioli floating is really good too~Uchipuhttps://www.blogger.com/profile/03105983738593858488noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1127934317379007572005-09-28T12:05:00.000-07:002005-09-28T12:05:00.000-07:00Sam-ge-tan,,,sounds good!I love it.Let me try to a...Sam-ge-tan,,,sounds good!<BR/>I love it.<BR/>Let me try to ask my korean friends about restaurants and recipe.Anonymousnoreply@blogger.com