http://homecookingdiary.forumotion.com/feed/? Latest topics Thu, 17 Jul 2008 17:24:58 GMT 10 http://bp0.blogger.com/_g8jQl1Z3NuI/SHZtv1SFcCI/AAAAAAAACY8/M9tMsfyQI-A/S1600-R/logo21.jpg http://homecookingdiary.forumotion.com/feed/? http://homecookingdiary.forumotion.com/ingredients-equipments-f5/rockfish-as-a-fish-ingredient-t17.htm Peter I like to go fishing once in a while to the sea nearby and do some deep sea fishing. I mostly catch rockfish when I go deep sea fishing other than occasional useless bullheads. Rockfish are tasty when you cook soup, grill, or steam with some marinades. I will post a recipe using rockfish in my blog later. Ingredients / Equipments Thu, 17 Jul 2008 17:24:58 GMT http://homecookingdiary.forumotion.com/ingredients-equipments-f5/rockfish-as-a-fish-ingredient-t17.htm#17 http://homecookingdiary.forumotion.com/ingredients-equipments-f5/rockfish-as-a-fish-ingredient-t17.htm http://homecookingdiary.forumotion.com/cooking-restaurant-ideas-f7/korean-restaurant-in-mainstream-america-t16.htm Peter So why do you not usually see Korean restaurants being nationally franchised to American mainstream consumers like how Japanese or Chinese food have been? I think there are several reasons why this did not happen yet. 1. Korean food names are too hard to pronounce. Try to pronounce "Chung Gook Jang Jji Gae" and try to remember this dish 10 minutes later. I think Korean food names need to be changed to English and allow Americans to use those names instead of making them pronounce ... Cooking / Restaurant Ideas Tue, 15 Jul 2008 23:20:10 GMT http://homecookingdiary.forumotion.com/cooking-restaurant-ideas-f7/korean-restaurant-in-mainstream-america-t16.htm#16 http://homecookingdiary.forumotion.com/cooking-restaurant-ideas-f7/korean-restaurant-in-mainstream-america-t16.htm http://homecookingdiary.forumotion.com/ingredients-equipments-f5/korean-pork-belly-barbecue-on-a-shovel-t15.htm Peter Yeah, I tried it once when I was in Korea. Basically on a clean shovel made for cooking, not for transporting dirt, you put sliced pork belly meats and put them in a very very hot fireplace for 3 seconds. After 3 seconds, the meats are fully cooked. They were really good. I think the way they cook really fast in a high heat preserved all the juice inside the meat, so the meat turned out to be very tender and juicy. Ingredients / Equipments Tue, 15 Jul 2008 23:09:39 GMT http://homecookingdiary.forumotion.com/ingredients-equipments-f5/korean-pork-belly-barbecue-on-a-shovel-t15.htm#15 http://homecookingdiary.forumotion.com/ingredients-equipments-f5/korean-pork-belly-barbecue-on-a-shovel-t15.htm http://homecookingdiary.forumotion.com/restaurant-reviews-f1/ho-soon-yi-restaurant-portland-or-t14.htm Peter Ok, this place has exact same taste as their Seattle store. Soon tofu stew, spicy pork bulgogi, and pajeon are what I normally order and the food is pretty good. This place has much better service than the Seattle store. Restaurant Reviews Tue, 15 Jul 2008 23:05:43 GMT http://homecookingdiary.forumotion.com/restaurant-reviews-f1/ho-soon-yi-restaurant-portland-or-t14.htm#14 http://homecookingdiary.forumotion.com/restaurant-reviews-f1/ho-soon-yi-restaurant-portland-or-t14.htm http://homecookingdiary.forumotion.com/restaurant-reviews-f1/ho-soon-yi-restaurant-edmonds-wa-t13.htm Peter This Korean restaurant has its franchise in Edmonds (near Seattle), Federal Way, WA and Portland, OR. This place is known for their Soon tofu stews. It's one of those places where it earned a lot of American customers' attention. I have to say that their stew is decent, but their service is really bad. Those Korean lady servers can get pissy with you especially when you go there late. They don't come back to see if you're doing ok while eating your meal. I used to go there often, but stopped ... Restaurant Reviews Tue, 15 Jul 2008 23:04:17 GMT http://homecookingdiary.forumotion.com/restaurant-reviews-f1/ho-soon-yi-restaurant-edmonds-wa-t13.htm#13 http://homecookingdiary.forumotion.com/restaurant-reviews-f1/ho-soon-yi-restaurant-edmonds-wa-t13.htm http://homecookingdiary.forumotion.com/restaurant-reviews-f1/nam-dae-moon-korean-restaurant-belleuve-wa-t12.htm Peter Although this restaurant seemed to be losing the race ever since Blue Ginger came in Bellevue, the place still has pretty decent food. I ordered their bulgogi and nengmyun (spicy cold vermicelli) and they were really good. I really liked their cold noodle. I also did not feel sick after two hours of eating their food from MSG. I haven't checked other food but they don't seem to use MSG. Restaurant Reviews Tue, 15 Jul 2008 22:59:54 GMT http://homecookingdiary.forumotion.com/restaurant-reviews-f1/nam-dae-moon-korean-restaurant-belleuve-wa-t12.htm#12 http://homecookingdiary.forumotion.com/restaurant-reviews-f1/nam-dae-moon-korean-restaurant-belleuve-wa-t12.htm http://homecookingdiary.forumotion.com/restaurant-reviews-f1/cacatus-korean-bar-and-wings-restaurant-federal-way-wa-t11.htm Peter This little joint really kicks butt. They serve those hot Korean chicken wings, spicy rice cake dish, other simple Korean and Japanese dishes along with tap beer and soju. The food is excellent and they give you lots of extra dishes such as pop corns, and fried eggs on a hot sizzling plate if you order beer and a dish. Their happy hour is everyday between 5-8:30pm or something like that. When you go during the happy hour, every dish is $5. You can't beat that price. Restaurant Reviews Tue, 15 Jul 2008 22:57:44 GMT http://homecookingdiary.forumotion.com/restaurant-reviews-f1/cacatus-korean-bar-and-wings-restaurant-federal-way-wa-t11.htm#11 http://homecookingdiary.forumotion.com/restaurant-reviews-f1/cacatus-korean-bar-and-wings-restaurant-federal-way-wa-t11.htm http://homecookingdiary.forumotion.com/restaurant-reviews-f1/insadong-korean-restaurant-lynnwood-wa-t10.htm Peter This place is located on high 99 and 196th street in Lynnwood. The place is pretty good for its hot pots and one of those large stew pots called "Jun Gol". However, recently, their meat quality for barbecue dish free fell. This one time, they brought out brown meat that seemed to have been sitting in their freezer for at least a month or two. To make things worse, they marinated the non-marinated barbecue meat with soy sauce to cover it up and put so much black peppers in it to ... Restaurant Reviews Tue, 15 Jul 2008 22:53:22 GMT http://homecookingdiary.forumotion.com/restaurant-reviews-f1/insadong-korean-restaurant-lynnwood-wa-t10.htm#10 http://homecookingdiary.forumotion.com/restaurant-reviews-f1/insadong-korean-restaurant-lynnwood-wa-t10.htm http://homecookingdiary.forumotion.com/restaurant-reviews-f1/todam-gol-korean-restaurant-mill-creek-wa-t9.htm Peter Fairly new Korean restaurant located in Mill Creek, WA. Their food is pretty good. I like their side dishes. They have a really traditional kick to their food. Especially their spice grilled root vegetables are excellent as well as their bibimbap. Bibimbap tastes very traditional and healthy. Restaurant Reviews Tue, 15 Jul 2008 22:47:58 GMT http://homecookingdiary.forumotion.com/restaurant-reviews-f1/todam-gol-korean-restaurant-mill-creek-wa-t9.htm#9 http://homecookingdiary.forumotion.com/restaurant-reviews-f1/todam-gol-korean-restaurant-mill-creek-wa-t9.htm http://homecookingdiary.forumotion.com/restaurant-reviews-f1/blue-ginger-korean-restaurant-bellevue-wa-t8.htm Peter This place is one of the high end Korean restaurants where you see more American customers than all other Korean restaurants combined in Seattle. Food is really good and the decor is also very nice and modern. One thing I really recommend is their pork belly barbecue. It comes with excellent tasting kimchi to be on the grill. The grill is pretty interesting too. It looks like a huge cover of a giant rice pot. The whole idea of cooking your meat on that thing is pretty entertaining. Their ... Restaurant Reviews Tue, 15 Jul 2008 22:46:10 GMT http://homecookingdiary.forumotion.com/restaurant-reviews-f1/blue-ginger-korean-restaurant-bellevue-wa-t8.htm#8 http://homecookingdiary.forumotion.com/restaurant-reviews-f1/blue-ginger-korean-restaurant-bellevue-wa-t8.htm http://homecookingdiary.forumotion.com/restaurant-reviews-f1/haru-korean-sushi-restaurant-seattle-wa-t7.htm Peter This place is hidden from the major shopping areas and is somewhat invisible from the typical places expected for a Korean restaurant to be. It has a Japanese theme as well but the owner is Korean and he used to be the owner of Sa Geh Juhl (4 Seasons) Restaurant back in the days when it used to do well. Of course, when he left the old restaurant, it decreased significantly in quality and business. Now he's back at Haru and the food and service are just fantastic. THERE IS NO MSG IN ANY OF ... Restaurant Reviews Tue, 15 Jul 2008 22:40:58 GMT http://homecookingdiary.forumotion.com/restaurant-reviews-f1/haru-korean-sushi-restaurant-seattle-wa-t7.htm#7 http://homecookingdiary.forumotion.com/restaurant-reviews-f1/haru-korean-sushi-restaurant-seattle-wa-t7.htm http://homecookingdiary.forumotion.com/restaurant-reviews-f1/toji-korean-restaurant-portland-or-t6.htm Peter I know how Korean food should taste like and know when I taste one. My first impression of this restaurant when I first walked in was that there was no Korean. I suddenly went, "uh oh." Also, I waited for 10 minutes to be seated even though there were empty tables because the place was under staffed. But when I tasted the food, especially the banchans, I knew Toji was a good restaurant. Cucumber salad and leek pancake were excellent. One thing I did not understand was that I did not ... Restaurant Reviews Tue, 15 Jul 2008 22:35:49 GMT http://homecookingdiary.forumotion.com/restaurant-reviews-f1/toji-korean-restaurant-portland-or-t6.htm#6 http://homecookingdiary.forumotion.com/restaurant-reviews-f1/toji-korean-restaurant-portland-or-t6.htm http://homecookingdiary.forumotion.com/cooking-tips-techniques-f4/ok-how-to-cut-or-peel-an-onion-without-crying-t5.htm Peter ]]> Cooking Tips / Techniques Tue, 15 Jul 2008 22:34:25 GMT http://homecookingdiary.forumotion.com/cooking-tips-techniques-f4/ok-how-to-cut-or-peel-an-onion-without-crying-t5.htm#5 http://homecookingdiary.forumotion.com/cooking-tips-techniques-f4/ok-how-to-cut-or-peel-an-onion-without-crying-t5.htm http://homecookingdiary.forumotion.com/off-topic-discussion-f6/korean-drama-sik-gaek-t2.htm Peter Another title : Trencherman, Epicure, Le Grand Chef Director : Lee Jin Seck (Star in My Heart, All About Eve, Love Story in Harvard) Writer : Choi Wan Kyu (All In, Sad Sonata, Love Story in Harvard, Jumong) Based on : Hur Young Man's comic ' Gourmet' Main Cast : Kim Rae Won as Sung Chan Nam Sang Mi as Jin Soo Kim So Yun as Joo Hee Kwon Oh Joong as Oh Bong Joo Supporting cast : Won Ki Joon as Min Woo Choi Bul Ahm as Mr. Oh (Head Chef / Bong Joo’s father) Choi ... Off Topic Discussion Tue, 15 Jul 2008 02:09:06 GMT http://homecookingdiary.forumotion.com/off-topic-discussion-f6/korean-drama-sik-gaek-t2.htm#2 http://homecookingdiary.forumotion.com/off-topic-discussion-f6/korean-drama-sik-gaek-t2.htm http://homecookingdiary.forumotion.com/ingredients-equipments-f5/msg-sick-from-korean-food-t1.htm Peter Whenever I eat Korean food at a Korean restaurant, my body responds to MSG two hours after eating. I feel sick, nauseated, and unhealthy. I don't understand why most of Korean restaurants add MSG in their stew or premixed hot sauce. The use of this artificial ingredient needs to stop that make some people feel sick afterward. I think using MSG in Korean food in most of the restaurants started becoming a popular practice in the 70's or 80's by restaurant owners who wanted quick and dirty ... Ingredients / Equipments Tue, 15 Jul 2008 02:02:14 GMT http://homecookingdiary.forumotion.com/ingredients-equipments-f5/msg-sick-from-korean-food-t1.htm#1 http://homecookingdiary.forumotion.com/ingredients-equipments-f5/msg-sick-from-korean-food-t1.htm