http://homecookingdiary.forumotion.com/ingredients-equipments-f5/-t1.htm Discuss any great ingredients, fresh local ingredients, unique meat cuts, fresh fish, and any cooking equipments. 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/ingredients-equipments-f5/-t1.htm 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/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/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