tigersister
Well-known member
Man the news keeps getting worse for this fire: http://www.nbcbayarea.com/news/loca...-Wildfires-Could-Gain-Momentum-450547183.html
Crap, that's awful.
Man the news keeps getting worse for this fire: http://www.nbcbayarea.com/news/loca...-Wildfires-Could-Gain-Momentum-450547183.html
Is that how you spell jjigae? EVERY restaurant spells it different.
That is weird and gross. I can hardly sleep unless I shower before bed.
Do you guys eat any "weird" foods or weird combinations of foods.
For instance, right now I'm eating a liverwurst with ketchup sandwich.
When I used to spend the summers with my great uncles they used to feed me this for lunches. Working in the orchard all morning even Vienna sausages would taste good. Anyhow, every once in a while I get a craving for that sandwich. Usually when I'm feeling nostalgic. My uncles said they were fed liverwurst in the internment camps and eating with ketchup was the only way they could get themselves to eat it.
I guess they got used to it or they were trying to punish me.
As a kid, I used to like putting salt on Jello. I have no idea why, or how that started, but I liked it....
eta: somehow I quoted the wrong post, obviously....
The bacteria from the Kim Chee must kill any bad bacteria from everything else.
I want to try it but it's expensive. It would kill me to pay that much knowing what the food cost is.
My husband salts cantaloupe because his dad did. I put cottage cheese in the middle of a half cantaloupe because my dad did.
We both think each other’s dads are weird.
yeah that’s an odd combination. I’d have to be pretty stoned.Is peanut butter and cheese weird?
My favorite all time inebriated discovery was a wheat hot dog bun liberally smeared with peanut butter and filled with spaghetti with marinara sauce. I dare you to try it.
Google recipes for it. Korean army stew or budae jjigae. After you read a few recipes, I think you'll get the idea and be able to cobble something together. The kimchi is the anchor and the only have to have ingredient. Make sure and age it a few weeks until it's sour if it's not already. It's good with other noodles besides ramen - somen, udon, etc.
My husband salts cantaloupe because his dad did. I put cottage cheese in the middle of a half cantaloupe because my dad did.
We both think each other’s dads are weird.
I think it's pretty common in Japan. My lineage is semi-impressive. My family comes from one of the original ten ruling families of Japan. I don't think we were royalty but rather the Samurai who protected the royal family. My mon (family crest) was how we traced that back. I have a fairly wealthy aunt with no kids who is spending all her money trying to trace our family history.
One year I had a good number of Korean students and I tried to make jjigae. I came back and told them it was really bland and that's when I learned you have to let it get nasty before you make the stew. I miss those kids.
Just heard triple bypass is now underway.
I had a college professor that was named Mr. Yoshida. He was blond a blue eyed. He had taken his wife’s name, she was the last Yoshida in her family with no brothers. He said that was a Japanese custom.
In the PNW, we have Junki and his Yoshida's sauce. He's a super energetic and friendly guy.
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Yup. For any kind of soup, stew, savory Korean pancakes, and kimchi fried rice, the kimchi needs to be tangy for the final dish to be good.
Be ready for kimchi flavored milk.
I keep an open jar with baking soda and ground coffee in the fridge and it helps keep the odor and taste transfer down. The contests get stirred every so often. When it loses it's efficacy, I use it to scrub the sinks or toilet.