Ruth Haffly wrote to Dave Drum <=-

Only made this one time. And probably won't again. But, it was

pretty DD> good and if offered it by someone else ... I'd dive right
in.

Title: Bibim Guksu (Korean Cold Mixed Noodles)
Categories: Pasta, Fruits, Sauces, Vegetables, Herbs
Yield: 5 servings

Looks good; one of our favorite places to eat in town is a small Korean restaurant. Sometimes we've just ordered a seafood pancake and a small something else to split, just enough to fill, but not over fill, us.

Since I'm not working tomorrow I may try the new Chinede buffet/hibachi
place - my brother, Phil, who is a Vietnam vet and hates rice recommended
it to me. After I recovered from the shock he told me "lots to try there without even looking at rice." Bv)=

I'll ptobably hurt myself. Bv)=

I first met this dish at House of Yee in Inglewood, Califunky. And, of
course, I had to learn to make it myself.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
Yield: 4 Servings

2 lb Lobster tails
1 cl Garlic; minced
1 ts Fermented black beans;
- rinsed, drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (highly optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb Water
Cilantro sprigs
Green onion curls
Hot cooked rice

For the best results in preparing this attractive
Chinese dish cook the lobster pieces as quickly as
possible. The beaten egg added to the sauce makes it
richer and creamier.

With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat.
Add hot water, soy sauce and MSG.

Add lobster medallions and cook 2 minutes. Mix corn
starch and sherry and stir into sauce. Beat egg with
3 tablespoons water and blend into sauce. Cook over
low heat 30 seconds, stirring constantly.

Sauce should be creamy but not heavy.

Spoon sauce into center of platter.

Arrange medallions in sauce in decorative pattern.
Garnish with cilantro and green onion curls.

For each serving, place a few lobster medallions
over rice in bowl. Spoon sauce over lobster.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... It is not a good omen when goldfish commit suicide.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Title: Bibim Guksu (Korean Cold Mixed Noodles)

Looks good; one of our favorite places to eat in town is a small Korean restaurant. Sometimes we've just ordered a seafood pancake and a small something else to split, just enough to fill, but not over fill, us.

Since I'm not working tomorrow I may try the new Chinede
buffet/hibachi place - my brother, Phil, who is a Vietnam vet and
hates rice recommended it to me. After I recovered from the shock he
told me "lots to try there without even looking at rice." Bv)=

I'll ptobably hurt myself. Bv)=

I'll wait a few more days before I even think about going to a buffet.
For the most part, I've kept with small, light foods--lunch was Egg in
the Eye with store bought soft wheat bread.

I first met this dish at House of Yee in Inglewood, Califunky. And, of course, I had to learn to make it myself.

Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
Yield: 4 Servings

Most often for something like that, we'll try it first in a restaurant.
Then if we both like it enough, we'll either try to make it at home or
save it for a "going back to a favorite place for a favorite dish"
treat.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Anyway, how would they keep the bread fresh and sellable floating
across the bounding main from Korea to North America?

I've no idea but the stuff we buy is frozen. Interesting to see what
all they send to us.

Most of the Korean stuff I have anything to do with comes from the
southern end of the peninsula.

I did find some new to me bread recipes. Bv)=

Title: Hwangnam Bread
Categories: Breads, Beans
Yield: 3 (servings not given)

Interesting, will you be posting other discoveries?

Probably not. Their leader reminds me too much in attitude and actions
of our current satrap. Further I'll not say in here lest I get (gasp) moderated. Bv)=

Onlt made this one time. And probably won't again. But, it was pretty
good and if offered it by someone else ... I'd dive right in.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bibim Guksu (Korean Cold Mixed Noodles)
Categories: Pasta, Fruits, Sauces, Vegetables, Herbs
Yield: 5 servings

2 lg Eggs
16 oz (454 g) dried somyeon
- (somen) noodles, or other
- thin round wheat noodles

MMMMM---------------------------SAUCE--------------------------------
1/4 lg Asian pear; peeled, cored,
- finely grated
1/4 c + 1 tb gochujang
1/4 c (60 mL) unseasoned rice
- vinegar
2 tb (30 mL) soy sauce
3 tb Coarse gochugaru flakes
2 ts (12 g) honey
1 tb (15 mL) toasted sesame oil
2 md Cloves garlic; fine grated
3 tb (45 mL) water

MMMMM--------------------------TO SERVE-------------------------------
2 Mini Persian cucumbers;
- julienned
+=OR=+
1/4 English seedless cucumber;
- julienned
10 Perilla leaves; thin sliced
- into a chiffonade
Sesame oil; for drizzling
2 tb Toasted sesame seeds; coarse
- crushed in a mortar and
- pestle

In a large bowl, set up an ice bath by partially filling
it with a combination of cold water and ice. Set aside.

Bring a large saucepan of water to a boil over high
heat. Using a spider or slotted spoon, gently lower eggs
into water. Boil eggs for 8 to 10 minutes, then, using a
spider or slotted spoon, transfer eggs to ice bath. Let
eggs sit in ice bath until cool to the touch, about 2
minutes, before peeling under cool running water. Using
a sharp knife, halve eggs; set aside. (Reserve ice bath
for noodles.)

Bring same saucepan of water to a boil over high heat
and add somyeon. Cook according to package directions,
using tongs to constantly stir and move noodles around
to prevent them from sticking to each other. Using a
colander, strain noodles. Immediately transfer noodles
to ice bath. Swish noodles around in the ice water to
loosen them up a bit, then let noodles sit in ice bath
while you prepare the sauce.

In a large bowl, combine Asian pear, gochujang, rice
vinegar, soy sauce, gochugaru, honey, toasted sesame
oil, garlic, and water. Whisk until sauce is smooth.
(Sauce should be fairly runny, which helps it to more
evenly coat the noodles. You should have about 1 1/2
cups.)

Drain noodles into a colander, then run the noodles
under cold running water, vigorously agitating and
scrubbing them with clean hands (as if you were
hand-washing laundry), until they no longer feel sticky,
about 30 seconds. Drain noodles well, then transfer to
bowl with sauce. Using a clean and/or gloved hand, toss
noodles with sauce to evenly coat. Season to taste,
adding more vinegar, soy sauce, honey, or sesame oil as
needed. (The sauce should taste equal parts spicy,
tangy, sweet, and savory, with no one flavor overly
dominating.)

Divide noodles amongst four shallow bowls. Top each bowl
with some cucumber, perilla, and an egg half and drizzle
with toasted sesame oil. Sprinkle the crushed toasted
sesame seeds on top and serve. Have guests use
chopsticks to mix the garnishes and noodles together
before eating.

By Christina Chaey

Serves 4 to 6

RECIPE FROM: https://www.seriouseats.com

Uncle Dirty Dave's Kitchen

MMMMM

... January 20, 2021 - The end of an error!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

Most of the Korean stuff I have anything to do with comes from the southern end of the peninsula.

Same here.

I did find some new to me bread recipes. Bv)=

Title: Hwangnam Bread
Categories: Breads, Beans
Yield: 3 (servings not given)

Interesting, will you be posting other discoveries?

Probably not. Their leader reminds me too much in attitude and actions
of our current satrap. Further I'll not say in here lest I get (gasp) moderated. Bv)=

I fully understand.

Onlt made this one time. And probably won't again. But, it was

pretty DD> good and if offered it by someone else ... I'd dive right
in.

Title: Bibim Guksu (Korean Cold Mixed Noodles)
Categories: Pasta, Fruits, Sauces, Vegetables, Herbs
Yield: 5 servings

Looks good; one of our favorite places to eat in town is a small Korean restaurant. Sometimes we've just ordered a seafood pancake and a small something else to split, just enough to fill, but not over fill, us.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,
In a message to Ruth Haffly you wrote:

That sent me to the Bing search engine where I found no mention of
bread in North Korea's exports: Top 10 Kim Jong-Un exports

It was a macro that's been disabled. I tried ignoring the comments so
the conversation would go away. I'm just letting people know now.

Shawn


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Dave,

I think if I were going to bake bread ever other day or so I would
give it a go. May have to now anyway with the store breads mostly
coming from North Korea.

I'd definatly be serious about baking bread if the stores carried
nothing but North Korean, I presume gluten free. We buy gluten free
bread at Wegman's, to be used for Lord's Supper at the church. Guess
I'll hve to take a look at where it comes from.

That sent me to the Bing search engine where I found no mention of
bread in North Korea's exports: Top 10 Kim Jong-Un exports

Feathers, artificial flowers, hair: US$167 miion (47.2% of total
exports) ron, steel: $38.1 million (10.8%)
Ores, slag, ash: $33.1 million (9.3%)
Mineral fuels including oil: $22.9 million (6.5%)
Electrical machinery, equipment: $18.8 million (5.3%)
Vehicles: $6.9 million (1.9%)
Silk: $6.7 million (1.9%)
Inorganic chemicals: $6.6 million (1.9%)
Glass: $6.1 million (1.7%)
Plastics, plastic articles: $5 million (1.4%)

/end pasted

Anyway, how would they keep the bread fresh and sellable floating
across the bounding main from Korea to North America?

I've no idea but the stuff we buy is frozen. Interesting to see what all
they send to us.

I did find some new to me bread recipes. Bv)=

Title: Hwangnam Bread
Categories: Breads, Beans
Yield: 3 (servings not given)

Interesting, will you be posting other discoveries?


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Bibim Guksu (Korean Cold Mixed Noodles)

Looks good; one of our favorite places to eat in town is a small Korean restaurant. Sometimes we've just ordered a seafood pancake and a small something else to split, just enough to fill, but not over fill, us.

Since I'm not working tomorrow I may try the new Chinede
buffet/hibachi place - my brother, Phil, who is a Vietnam vet and
hates rice recommended it to me. After I recovered from the shock he
told me "lots to try there without even looking at rice." Bv)=

I'll ptobably hurt myself. Bv)=

I'll wait a few more days before I even think about going to a buffet.
For the most part, I've kept with small, light foods--lunch was Egg in
the Eye with store bought soft wheat bread.

I missed the buffet. A friend dropped by and I wound up with breaded pork
chops mashed and green beans. And a cup of fruit-on-the-bottom yoghurt
for dinner.

I first met this dish at House of Yee in Inglewood, Califunky. And, of course, I had to learn to make it myself.

Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
Yield: 4 Servings

Most often for something like that, we'll try it first in a restaurant. Then if we both like it enough, we'll either try to make it at home or save it for a "going back to a favorite place for a favorite dish"
treat.

Lot of things I've made just to see if I could, Like that one. Mostly I
enjoy it more at the restaurant when the guys in the back room make it,
plate it and send it forth.

These make a hearty supper for two when sided with taters and a veg or
a side salad.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breaded Pork Chops
Categories: Five, Pork, Breads, Herbs
Yield: 4 servings

1/2 c Plain panko bread crumbs
1 tb Chopped parsley
4 (4 oz ea) boneless pork
- chops; trimmed
4 ts Dijon-style mustard
1 cl Garlic; minced

Set oven @ 375ºF/190ºC.

Line a baking sheet with aluminum foil and coat with
cooking spray.

In a small shallow bowl, combine bread crumbs and
parsley. In another shallow bowl, combine mustard and
garlic. Spread one side of each pork chop with 1/2
teaspoon mustard and coat in crumbs. Repeat with other
side.

Bake pork chops on prepared baking sheet about 20 to 25
minutes, or until no pink remains.

RECIPE FROM: https://www.mrfood.com

Uncle Dirty Dave's Kitchen

MMMMM

... We all travel in time at the incredible speed of 3600 seconds/hour
=== MultiMail/Win v0.52
--- SBBSecho 3.11-Win32
* Origin: *The Gate BBS*Shelby, NC USA*thegateb.synchro.net* (1:3634/27)

Hi Dave,

Since I'm not working tomorrow I may try the new Chinede
buffet/hibachi place - my brother, Phil, who is a Vietnam vet and
hates rice recommended it to me. After I recovered from the shock he
told me "lots to try there without even looking at rice." Bv)=

I'll wait a few more days before I even think about going to a buffet.
For the most part, I've kept with small, light foods--lunch was Egg in
the Eye with store bought soft wheat bread.

I missed the buffet. A friend dropped by and I wound up with breaded
pork chops mashed and green beans. And a cup of fruit-on-the-bottom yoghurt for dinner.

I'd say you made a good trade off, getting to visit with a friend.

I first met this dish at House of Yee in Inglewood, Califunky. And, of course, I had to learn to make it myself.

Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
Yield: 4 Servings

Most often for something like that, we'll try it first in a restaurant. Then if we both like it enough, we'll either try to make it at home or save it for a "going back to a favorite place for a favorite dish"
treat.

Lot of things I've made just to see if I could, Like that one. Mostly
I enjoy it more at the restaurant when the guys in the back room make
it, plate it and send it forth.

Most fancy things I leave to the folks behind the curtain. I do a
sauerbraten from time to time; we finally had some of what I'd prepped
last week before the bug hit. Did it with red cabbage and green noodles.
I had probably a half portion but it sat well.

These make a hearty supper for two when sided with taters and a veg or
a side salad.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breaded Pork Chops
Categories: Five, Pork, Breads, Herbs
Yield: 4 servings

Looks good, now I just have to find the pork chops on sale. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am positive that a definite maybe is probably in order.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)