Not signed in (Sign In)
This discussion has been inactive for longer than 5 days, and doesn't want to be resurrected.

London Zoo: The January Food Thread

Bottom of Page

61 to 76 of 76

  1. <
  2. 1
  3. 2
  4. 3
  5. 4
  6. >
    •  
      CommentAuthorroque
    • CommentTimeJan 30th 2008
     (532.61)
    mm. seconding the bulgogi and bibimbap recommendations.

    be prepared for a gazillion delicious little dishes to be set down in front of you with a variety of vegetables, cuttlefish, and kimchi. not all kimchi is spicy. if it's red, it's probably spicy (a handy tip for most Korean food, actually).
  2.  (532.62)
    Tonight I made basil and mint pesto with gnocchi (potato pasta). The recipe can be found here:

    http://theppk.com/recipes/dbrecipes/index.php?RecipeID=59

    I saved the left over pesto, and tomorrow I plan on mixing it with veganaise (mayo for vegans), and spreading it on my portabello burger for tomorrow's lunch. Mmm!
    •  
      CommentAuthorBen
    • CommentTimeJan 30th 2008 edited
     (532.63)
    Boo Bulgogi! I never got a straight answer from any Korean that I met whether it was pork or beef, or both. Bleah.

    Kalbi is just marinated beef. It can be in strips, ribs or little happy faces. It's good, but if it's a barbeque, I'd say go straight for the sam gyup sal.
    EDIT: I forgot to even say what it was. It's a cut of pork belly, translates to something like three layer bacon. Soooo damned good.

    The little black bowl on the left is like a boiled scrambled egg soup. One of my favourite Korean dishes and I still can't figure out how to make it. The soup on the right I think is called soon dubu. Spicy tofu soup. Also good.

    I can't stand Bibimbap if they cook the egg. Messes the texture right up. Might as well be eating a salad.

    Kimchi Jigae is fookin' great, but spicy as hell. It's just a stew, but mmm.

    Naemyon is also great. Chilled noodle soup. Nothing better to cool down with on a sweltering day.

    Also, get some Soju just because you can. It's a bit like gin, but a bit more like ethanol. If they have the flavoured type, it's not too bad.

    Korean beer is piss. End of story.
    • CommentAuthorInexperto
    • CommentTimeJan 31st 2008
     (532.64)
    You've given me a lot of food for thought (arf arf arf oh god) and my crippling fear of trying anything new has been quashed once again.

    And it's all thanks to the lovely people who live on the Internets!
    • CommentAuthorKosmopolit
    • CommentTimeJan 31st 2008
     (532.65)
    "Boo Bulgogi! I never got a straight answer from any Korean that I met whether it was pork or beef, or both. Bleah."

    It can be either or both or venison or, in Korea, dog (or so I'm told.)

    It's a style of cooking not a dish.
    • CommentAuthorInexperto
    • CommentTimeJan 31st 2008
     (532.66)
    I'm not a fan of canines and am fully aware that they would just as soon chew my face off if they got the chance, so I wouldn't be fussed if they do serve me dogmeat...
    •  
      CommentAuthorellevee
    • CommentTimeJan 31st 2008
     (532.67)
    I'm a poor broke college grad. I eat cold soup out of the can. And drink coffee. Lots of coffee.

    I think cigarettes are the biggest expense on my grocery bill.
    •  
      CommentAuthorDani
    • CommentTimeJan 31st 2008
     (532.68)
    Boo Bulgogi! I never got a straight answer from any Korean that I met whether it was pork or beef, or both. Bleah.


    Bulgogi is Beef and Pulgogi is Pork

    I'm a poor broke college grad. I eat cold soup out of the can. And drink coffee. Lots of coffee.


    With just your coffee maker, an Iron, and a microwave I could teach you to eat like a king...
    Your eating habits are what my cookbook is based on.
    • CommentAuthorKosmopolit
    • CommentTimeJan 31st 2008
     (532.69)
    What Dani said.

    $10 worth of spices. A few tins of vegetables; some ramen noodles and a heat source.
    •  
      CommentAuthorDani
    • CommentTimeJan 31st 2008
     (532.70)
    Most of my recipes don't involve Raman actually... I have a few old favorites for old times sake though. The Ramlette is a favorite.
    •  
      CommentAuthorBen
    • CommentTimeJan 31st 2008
     (532.71)
    Ramlette? o.O Please post this recipe. I'm intrigued.

    The best ramen creation I've had is a package of Shin Ramyon and one little slice of processed cheese. It melts and makes the soup go cancer orange, but damn it's tasty.
    •  
      CommentAuthorhowyadoin
    • CommentTimeFeb 1st 2008
     (532.72)
    With just your coffee maker, an Iron, and a microwave I could teach you to eat like a king...

    There really is a lot you can do with a microwave. I've got a two-stage pizza-reheating method that works like a champ.
  13.  (532.73)
    I made some really tasty lamb the other day. It was basically just lamb with onions, mushrooms, rosemary, and beef broth, roasted for about 1 1/2 hrs. It came out really good, though the onions and broth basically became French onion soup at the bottom of the pan.
    •  
      CommentAuthorBen
    • CommentTimeFeb 1st 2008
     (532.74)
    broth basically became French onion soup at the bottom of the pan.


    You say it like it's a bad thing.
    •  
      CommentAuthorellevee
    • CommentTimeFeb 1st 2008 edited
     (532.75)
    "With just your coffee maker, an Iron, and a microwave I could teach you to eat like a king...
    Your eating habits are what my cookbook is based on."

    I don't have a microwave! I have a geriatric toaster oven. What's your cookbook about? Does it involve ordering in a lot?

    Sometimes I go to my old college and eat free food at the club meetings.
    •  
      CommentAuthorhowyadoin
    • CommentTimeFeb 1st 2008
     (532.76)
    Is it too late to squeeze this in?

    FRENCH fries

61 to 76 of 76

  1. <
  2. 1
  3. 2
  4. 3
  5. 4
  6. >

This discussion has been inactive for longer than 5 days, and doesn't want to be resurrected.