Unutterably Silly I love food porn! so...what are you craving?

[Stitchawl]

Originally Posted by bjones6416

Last time I was at the Korean market I went by the food court and ordered some beef tofu soup to go. He gave me a huge freezer container of it, along with the rice and the kimchi and noodles. I ate the sides and the rice, but I had about 3/4 of the soup left over so I put it in the freezer. Last night I thawed it out so I'd have it ready for the upcoming icy day today. It's in the crockpot in the fridge waiting for me right now. It's very spicy, almost too spicy for me, but good.

That sounds good! I was in Pusan around this time last year, and while it's not my favorite Korean destination, you can find some really good food there! Pusan kimchee can be dangerous!


Stitchawl

[Stitchawl]

Originally Posted by Dodge

I'll take a rib-eye... medium cooked with a massive twice baked potato (sour cream, melted cheese, and bacon bits). Check out Izzy's here in the Bay Area - http://www.izzyssteaks.com/

That looks like a nice place! But as the steaks served in this country are the size of post cards and just as thin, when we travel I like to find steak houses that sell humongous porterhouse slabs and inch and a half thick. I'm not going for flavor. (I can get that here.) I want big. Who says 'size doesn't matter!' I don't care if I can't finish it all. I want to see a 'real' steak on my plate!

Stitchawl

[Stitchawl]

Originally Posted by phenomshel

I'm a lazy dumpling maker! I found out a long time ago that the ingredient that makes the dumplings I like the most is the cheapest canned biscuits you can find. You know, the ones that go for like 30 cents a can here in the U.S. Pinch them into thirds and drop them into the boiling broth. They do float...and they end up with the texture that I prefer. Plus that, it's easy. No dough making, which is always nice for the state of my kitchen's cleanliness, LOL.

Can I come to your house for dinner, please? Those sound exactly right! And I commend you on finding a great time/effort saver! Billiant!

I grew up as a 'silver spoon' kid. We had a family housekeeper who also cooked for me and my brother. She was from the deep south, and often made chicken and dumplings for us. Her dumplings were just as I'd imagine yours are; light, fluffy floaters!

My chili won't melt the Teflon off a pan, though. I like it mild and tomato-ey.

That's not chili. That's tomato bean soup with a Mexican flavor.
Chile needs to dangerous!


Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

That sounds good! I was in Pusan around this time last year, and while it's not my favorite Korean destination, you can find some really good food there! Pusan kimchee can be dangerous!


Stitchawl

my first experience with Kimchee was as a young soldier in Germany. one of my buddies invited me over to his house for tacos which he knew I was jonesin for pretty badly. his wife was Korean and made her own kimchee. when I was loading up my plate I was "warned" about the "pickled cabbage", that it was a little "spicy". I figured there wasn't much they could do to rattle a bonafide New Mexico Chiliehead. I found several different Deities that night

Originally Posted by Stitchawl

Can I come to your house for dinner, please? Those sound exactly right! And I commend you on finding a great time/effort saver! Billiant!

I grew up as a 'silver spoon' kid. We had a family housekeeper who also cooked for me and my brother. She was from the deep south, and often made chicken and dumplings for us. Her dumplings were just as I'd imagine yours are; light, fluffy floaters!



That's not chili. That's tomato bean soup with a Mexican flavor.
Chile needs to dangerous!


Stitchawl

I make 4 or 5 different types of chilie. it can be extremely interesting!

[Stitchawl]

Originally Posted by kindlekitten

my first experience with Kimchee was as a young soldier in Germany. one of my buddies invited me over to his house for tacos which he knew I was jonesin for pretty badly. his wife was Korean and made her own kimchee. when I was loading up my plate I was "warned" about the "pickled cabbage", that it was a little "spicy". I figured there wasn't much they could do to rattle a bonafide New Mexico Chiliehead. I found several different Deities that night

I love kimchee and can consume it by the kilo. Kimchee Ramen soup, Kimchee Pork, etc., and of course, kimchee right out of the container. In Korea you can see kimchee pots outside of every doorway and on every roof!

You do NOT want to bring large quantities of kimchee inside the house...

The first time I brought my son's mother to a Mexican restaurant she had a similar experience. She was quite used to NYC Jewish Deli restaurants where you always find three jars on the table; one with pickled green tomatoes, one with green sweet relish, and one with slightly hot red relish. Diners will frequently nibble on these while waiting for their orders to be served.

Arriving in the Mexican restaurant, my Ex saw two jars on the table, and not being able to handle anything hot, decided to nibble on the 'green relish' while I was away from the table... Her taste buds returned to normal about two weeks later.


Stitchawl

[kindlekitten]

haha! I quite like kimchee now and always have at least one jar on hand!

[happy_terd]

Heh. I just ate a jar of it two nights ago.

Bought it at vans so nothing special. It was pretty good.

[Stitchawl]

Big legal battle going on right now between Japan and Korea over kimchee. It seems that Japan is producing 'kimchee' using citric acid instead of naturally fermenting it, and Korea is objecting to them using the name 'kimchee' for this product! Court fights have been going on for the past couple of years over this issue.

Fermenting kimchee takes time. Using natural acids is fast and cheap. You can, if you have the palate for it, taste a big difference, but most Japanese don't notice. So almost all Japanese big brand kimchee is made the faster way. If we want good tasting kimchee we have to find the Korean-made stuff, which is easy enough to do, in larger supermarkets or local Korean shops.

Stitchawl

[happy_terd]

They can sell that cheap crap to us Americans.

[Exer]

Originally Posted by Stitchawl

I love kimchee and can consume it by the kilo. Kimchee Ramen soup, Kimchee Pork, etc., and of course, kimchee right out of the container. In Korea you can see kimchee pots outside of every doorway and on every roof!
Stitchawl

Back when I was around age 10, a girl my age, Robyn, moved in next door. She was half Korean (her mom being from Korea) and we became fast friends. Best friends actually. She used to go around telling everyone she was my wife Well one day her mom found out that I liked kimchi. My dad is from Guam, so I grew up eating the stuff as well.

Well once she found that out, she was thrilled. I was basically adopted into her family, invited over for dinner practically every night. She would come over with a large jar of homemade kimchi all the time. Me and my dad were in heaven lol. She would call all her relatives and go on and on about how her daughter was going to marry a "handsome American boy".

Me and Robyn were inseparable for the next 4 years, which was an unusually long time for us, since we were both Army brats. Her father ended up getting kicked out of the military and between one day and the next the whole family was gone. We didn't even know they were leaving and didn't know where they went.

Sadly I never saw her again.

Now whenever I eat certain foods I can't help but get a little sad, thinking about those old times. A lot of good memories too of course, but still always a little sadness behind it all.

[happy_terd]

Ever look her up on facebook?

[Stitchawl]

Originally Posted by Exer

My dad is from Guam, so I grew up eating the stuff as well.

Guam 'mom&pop' grocery stores sell this outrageous spicy sausage, quite like a chorizo but with a much rounder flavor. I guess it's some sort of Chamorro recipe but I could never figure it out. I just buy the damn things when ever we're there! Good stuff! No label on the sausage, so I guess it's made on the island, and I don't find the same thing on Saipan which confirms my suspicions. Chamorro food can be really nice!

Me and Robyn were inseparable for the next 4 years, which was an unusually long time for us, since we were both Army brats. Her father ended up getting kicked out of the military and between one day and the next the whole family was gone. We didn't even know they were leaving and didn't know where they went.
Sadly I never saw her again.

That's just the way I feel about Carolyn. Same situation... Army brats in Germany... We were 8 years old and madly in love. Then my father got transferred back to the States and I never saw her again. * Big sigh*
Carolyn Sherman from Texas... Where ever you are, I remember you.

I want my damn Capt. Midnight secret decoder ring back!


Stitchawl

[Exer]

Originally Posted by happy_terd

Ever look her up on facebook?

No, never looked her up. Only once did I ever try to look up someone from my Army brat days, another girl I had been friends with briefly and had fond memories about. She said she "vaguely" remembered me, but really wasn't interested in renewing a friendship.

I'm not sure if she thought I was some creepy person making a pass at her, but she never replied back after that, so she was obviously serious about wanting nothing to do with me

[Exer]

Originally Posted by Stitchawl

Chamorro food can be really nice!

Do you happen to like lumpia? Oh man, talk about food porn, I could eat that all day. Whenever I throw parities I usually make Chamorro recipes. I made 100 of them for Thanksgiving. We only had 7 people here, but every single lumpia was gone by the end of the night lol

[Stitchawl]

Originally Posted by Exer

Do you happen to like lumpia? Oh man, talk about food porn, I could eat that all day. Whenever I throw parities I usually make Chamorro recipes. I made 100 of them for Thanksgiving. We only had 7 people here, but every single lumpia was gone by the end of the night lol

I love Chamorro lumpia! Many of the different island nations have their own version of lumpia; Philippines version, Suluwasi version, Kalimantan, etc., but there is no doubt that the Chamorro recipe is best! And sooooo different flavor-wise from Japanese harumaki or Chinese Spring Rolls!

Please post the recipe that you use, if you don't mind.

There is a Chamorro cultural center in Agana called "I Sengsong Chamorro Village" with lots of small shops and food stalls. One or two evenings a week they put on some sort of cultural event. We try to have lunch there as often as possible when we're on the island.


Stitchawl