|
Post by jewel on Jan 12, 2015 14:00:07 GMT -5
Wow, Ajk, you're a man after my own heart. I'm a big letter-writer myself. Sadly, almost none (except my mom) of my family and friends write back to me so I know how that feels. I don't write major long letters but I send out cute little notecards with a line or two written in 'em, just saying it was nice to see them the other day or a thank you note or some congratulation expression. They're always appreciative but not enough to do the same. They usually email/text me back. I have a huge stationery selection. Whenever I buy more cards my husband says, "Oh goody! Cuz you really need more."
As far as fan letters, I've written two in my whole life. (That may change with Super Junior and K-drama actors in my life now!) And I've gotten a response from both. One was to - believe it or not - the New York Mets. My whole family is die-hard Mets fans and one summer when they were doing particularly bad I wrote them a "don't feel so bad, we still love you" letter. Someone wrote back along with a Mets yearbook which we all thought was just so NICE!!
Then I wrote to the estate of one celebrity (cuz he was long dead) and they wrote back and sent along a picture of him. I'm not gonna reveal who this famous person is cuz all my life everyone made fun of me for being his fan. But I don't care - I've loved him since I was like eight and still love him and always will love him!!
It's so sad that letter-writing is dying out. I love getting a personal letter and always write back.
|
|
|
Post by ajk on Jan 12, 2015 15:53:01 GMT -5
Elvis?
|
|
|
Post by bird11 on Jan 12, 2015 20:11:36 GMT -5
LOL- love your guess, ajk! I agree with you Jewel--I love to write notes to people-- and almost everytime I listen to Taeyang's new music, I want to write him and thank him for writting/singing such meaningful music and to tell him that even though it took him 4 yrs to get the music ready for release, it was worth every minute because it can make my day -- but alas, I figure he gets a million letters and would never see mine...... Hey Jewel-- to get back on subject of this thread-- have you attempted to figure out your mom's soup recipe yet? No pressure, just cold weather & would love some soup. Made a soup tonight combining a korean ramen with black bean flavor and shrimp and it was good.
|
|
|
Post by jewel on Jan 13, 2015 9:10:15 GMT -5
Long live the King - there will never be another! While all my friends were listening to Spice Girls and the Backstreet Boys, I was obsessing over HIM. I guess I was more like eleven or twelve (not eight) when I first heard of him. To this day, my parents don't know what to make of me when this subject comes up. (I let out a scream when I saw your post, Ajk. And here I thought I was being so cleverly secretive...) What do you mean have I attempted to figure it out, Birdy? You make it sound like my mom's recipe is in Egyptian hieroglyphs. It's a step-by-step, very clear recipe that I sent you if you care to read it again. Mine is not going to be that much different, you know. I haven't had a chance to go to H-Mart yet so you have to wait a little longer if you want my more exact recipe.
|
|
|
Post by ginnycat5 on Jan 13, 2015 21:32:00 GMT -5
I was so excited to read this post..thinking "Wow, an actual korean recipe" and then I read your mother's comment and I just cracked up! I have heard of this in a lot of dramas. Are the rice cakes and fish cakes similar to crab cakes? or are the rice cakes more of a dried "snack" cake"? I did recently attempt to make bulgogi-- it was really good, but some pieces of beef were a little too well done, had trouble contolling the heat/flame.. but will try it again.... Jewel-- have you ever heard of a dessert called Ppopgi? I saw this being made either in a drama or show like Running Man and tried it at home. Really simple and fun! Seems to popular with street vendors..... Anyone have any other recepies? I would love to try some...... Does anyone know how to make mung bean cakes? I had these at a Korean Festival once and just loved them! I made them once the long way, starting with dried mung beans (that needed to be soaked and skins removed, then pushed through a meatgrinder, making a terrible mess), then I discovered bean flour in an Indian market. I use chickpea flour instead of mung bean flour, though. {Other ingredients were thin-cut pork chops, cut into strips and sauted with chopped or sliced onion (or scallions), grated ginger, as I recall, but I make the simplified version now, just chickpea flour, egg, water, and salt.} I guess I could use the food processor or blender, but usually the simple pancakes are good (they just aren't Korean....).
|
|
|
Post by TheBo on Jan 14, 2015 14:39:03 GMT -5
Okay, probably Bird is just as confused as I am about this here recipe, jewel. You said it was easy to understand, which I get, but you also--I believe--implied or maybe even said that your mother is making it basically from memory every time, so the nuances might not be so evident in the written recipe and it's kind of hard to tease them out. I have had this same experience with my mom. I know my paternal aunts are always talking about how difficult it is to get their food to taste the same as their mom's food did, even though they often stood right there and watched her make stuff and have all her recipes in her own handwriting. It's not on purpose, it just has something to do with building a dish, over and over from year to year. It carries an unfathomable perfume. Yeah, I write poetry, Dawgs. Although my mom does have a habit of keeping back one item in a recipe so we'll have to go to her house to get the real thing. But she freely admits it. Once she's caught. LOL. So, is your mother's dish better than yours or is it not? Do tell. Because I'll be over at one of your houses as soon as spring comes, to get some of those special pick-me-up soups and stuff.
|
|
|
Post by bird11 on Jan 14, 2015 16:35:14 GMT -5
Thanks for coming to my defence, Bo! I am all for "winging it" once I have tried a recipe-- love just throwing in some extra things/spices and see what happens --- but I like to start with a least a idea of how much something is needed. I did go back and check the message Jewel sent me and there is more details to the list than I had remembered..... Now I just have to find the time to make a run to H-Mart or get the courage to go to the local Seoul Mart and see if I can find the ingrediants Hopefully I will soon be here to tell you the soup turned out great!
|
|
|
Post by bird11 on Jan 17, 2015 21:51:04 GMT -5
Cooking Question for anyone...... I am trying a new recipe for Butternut squash soup and it calls for 1 cube of S & B Golden curry (mild) (a Japanese style curry)-- the only thing I could find in the store was S&B golden curry med-hot. The cube is more rectangle than square. Has anyone used this before and could you tell me just how "hot" it might be? Any suggestions on how much of a cube I should use? The recipe calls for 6 cups of stock if that helps...... Thanks!
|
|
|
Post by TheBo on Jan 20, 2015 14:34:43 GMT -5
Usually when a recipe calls for a "cube" they mean the general cube shape that particular item comes in. For instance, when one used to use non-dried yeast (remember that?) it came in a small rectangle that was called a 'cube.' A "cube" of butter is a whole 1/4 lb stick, although many people (and on-line recipe writers unfortunately) think it means a tablespoon. But when referring to bullion, a cube is always the single unit that comes in the packet, no matter what its actual shape. Does that help?
UPDATE: Oh, LOL, you are not asking that question at all! Well, at least I got to complain about people who write recipes but don't know how much a cube of butter is.
Did you try it? How did it turn out?
|
|
|
Post by bird11 on Jan 20, 2015 17:22:49 GMT -5
Not yet-- the soup is scheduled for Thursday's dinner, so I will let you know how it turns out. After I hit enter on my previous post, I thought "Boy, these guys are gonna think I am really dense, I should just add the cubed stuff until it tastes right" -- but so many times flavor can get stronger as things cook, so I was looking for a guideline, because I can always add more, but if it is too spicy we are done for! (last weeks soup was a bit bland because I was too afraid to add more seasonings)
|
|
|
Post by TheBo on Jan 21, 2015 16:29:42 GMT -5
You're right, it is hard to figure out how much to add at first because flavors can get stronger. Especially hot flavors, like chiles and black pepper. I remember a place that used to serve pasta sauces, and they kept them on the burner. (The pasta was reheated in boiling water for each serving.) One type was really delicious with a healthy dose of black pepepr lol pepper, but if you got it later in the day, it was overwhelmed with unlovely pepperiness, like all the worst aspects of pepper had been condensed into the sauce.
Can't wait to hear how it turns out.
|
|
|
Post by bird11 on Jan 22, 2015 21:33:13 GMT -5
Ok-- dinner is over, and the soup? ?? Fantastic! I ended up putting in a whole rectangle of the curry and it really added flavor but did not overtake the butternut squash flavor. The only complaint I have is the same thing I have when I have made other soups like this....the soup is a little "boring" without anything floating in it-- like vegetables, rice, noodles, ect. I made rice to add to the soup (I knew my son would like to add it to his soup) but it really didn't add anything special to the soup. I think next time, I may cook the cubes of squash and instead of blending all of them, I will leave some on the side to add later......overall, a really good soup!
|
|
|
Post by TheBo on Jan 27, 2015 15:03:39 GMT -5
Sounds yummy. I guess you're not a big fan of bisques, eh. I like both blended, smooth soups and those that have some stuff to chew. [Damn, now I've got a craving for lobster bisque. The mind is a wonderful thing.]
Now that I think about it, bisques usually have some chunks of whatever in them. Like lobster. MMMMMMMMMMMM....
|
|
|
Post by jewel on Jan 27, 2015 18:10:36 GMT -5
Ohmgosh, lobster bisque always reminds me of the Seinfeld "yada yada" episode... so funny! We were snow-bound today. Yesterday too. So this morning I made Hubby one of his favorite breakfast dishes (I don't eat breakfast but I love cooking it). It's an omelette with hash brown. It's supposed to be him concentrating in front of his computer screens. He usually works in front of two, sometimes three. The omelette has onions, green pepper, and bacon - all cooked separately, of course, before I sprinkle them into the eggs. (He requested sans cheese this morning.) And why am I posting this? - it's not Korean... Have no idea... Sorry, I had to trim it down to nothing, the system kept saying the pix was too big...
|
|
|
Post by TheBo on Jan 28, 2015 11:22:05 GMT -5
OH LOL...I got it! Cute.
Bob's the cook at our house, because I'm hopeless. But I wash a mean dish.
moi
|
|