Text 29562, 107 rader
Skriven 2009-10-08 11:23:50 av hap newsom (1:124/311)
     Kommentar till en text av Ruth Haffly
Ärende: RE: various
===================
Hola Ruth!
-> 
-> ->  hn> I only use the big one as we don't
-> ->  hn> have a really "small" one. I don't mind
-> 
-> -> After reading so many of xxCarol's posts about using her "mama" and
-> -> "baby" pots, the light finally dawned on me several years ago.  It ade
-> -> more sense to use a small crock pot for just Steve and me meals (some 
do
-> -> make 4 servings).  Other times, when I want to cook something for 
supper
-> -> that night and freeze the left overs in meal size portions, I'll pull
-> -> out the big pot.  The first small one I had, there was just one setting,
-> 
->  hn> I like using the bigger crock, it makes just the right
->  hn> amount, two meals and leftovers for the freezer.
->  hn> It cuts down on my cooking time. I'll be firing it
->  hn> up today and freezing the leftovers for next week
->  hn> when I may be more prone to be prone than
->  hn> pedestrian! (grin)
-> 
-> Hard to believe, but yes, your little date with the doctor is next week
-> already. And, yes, having meals ahead will be a big help, especially the
-> first week or so.
-> 
Already stocking the larder in preparation
of the event!

-> ->  hn> some good leftover choices in the freezer is
-> ->  hn> always a good idea around here!
-> 
-> -> Same here.  I'll be shifting into winter cooking mode (more rib
-> -> sticking, keep you warm stuff) soon.  That will give more left overs
-> -> than salads and other hot weather foods.
-> 
->  hn> I like salads anytime!
-> 
-> So do I but when it's cold outside, I want something to keep me warm in
-> addition to my salad.
->
I like a salad with either cold or 
hot baked chicken on top. 
Avocado, and artichoke hearts
are good additions too!
 
-> ->  hn> (grin) I can find at least 30 or so
-> ->  hn> Korean restaurants here in the
-> ->  hn> Tacoma area!
-> 
-> -> You're a lot closer to a larger Korean population than we are.  OTOH, if
-> -> you want bbq, there are probably more of those places around here. (G)
-> 
->  hn> I'm not close to it, I'm in the MIDDLE
->  hn> of it! (grin) They seem to favor small
->  hn> restaurants, and big churches! (grin)
-> 
-> And good food at both places.  We were introduced to bebimbap at the
-> Krean mission church our church in AZ sponsored.
->
I like Bibim bap too, as well as 
kimchi bokeum bap. Do you do 
any Korean recipes at home?
-> 
-> -> I like it too--but only as a member of a group.  I know I'm nowhere near
-> -> solo quality but good filler material.
-> 
->  hn> When it comes to singing...I'm
->  hn> in a class by myself! (grin)
-> 
-> Out standing in your field?
-> 
Yep and the further out the better! (G)

Yookgaejang (Spicy beef & scallion soup) Recipe 
  
Ingredients: 1 lb beef (any part for quick cooking), 2 inches julienne 
  1/2 lb bean sprouts 
  1/2 cup gosari (packaged fern brake in water), drained 
  2 green onions, 1 inch bias cut, 3 tbsp Korean chili powder 
  1 tbsp soy sauce, 2 tbsp garlic, minced 
  1 tbsp sesame oil, salt, pepper 
  8 cup water 
  
In a big pot, saut˙ beef with soy sauce, sesame oil, and chili powder for 4-5 
minutes.
Add water and bean sprouts, cover lid and bring to a boil.
Reduce heat to medium low, cook for 20 minutes, add fern brake, 
cook for another 20-30 minutes until beef gets tender.
At the last minute add green onions, salt and pepper to taste. 
  
Tips: It is a quick version.

If you'd like more flavorful "yookgyejang", 
buy beef shank or any part for pot roast and cook in water 
with some garlic and ginger to 70% done. 

Take out the meat, save the broth, tear meat into small size, 
marinate with above chili powder, garlic, soy sauce, salt and pepper. 
Put it back to a pot and add bean sprouts, blanched green onions, beaten 
egg,
blanched fern brake (gosari) and continue to cook. 


chat with you soon!
hap 
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