Serious Eats - seriouseats.com

Kimchee should be made with Napa (Chinese) cabbage. The more common variety (Brassica oleracea) is not as tender and doesn't absorb flavors as easily.

Spagetti & Sand
Italian seasoned bread crumbs, a couple of cloves of garlic & parmesan. As soon as the spaghetti is drained, swirl in a beaten egg, toasted bread crumbs, garlic and parmesan. Simple, garlicly, cheese & carbs.

I Was Thinking (about food)
Twitter: Brupie1
URL: http://Iwuzthinking.blogspot.com
About grocery stores, East African food, Korean food, or whatever sounds like fun to cook.

I think it's sad that ghetto drinks & drinking stories has more comments than just about any other tagline I've seen. Yeah, that Popov stuff was nasty. Good times.

Non-Koreans divide or unite around Kimchi. Personally, I love it with Korean barbeque and all the little side dishes.

Pie is a wonderful thing.

Pie crust recipes seem to foster butter/lard debates. I like butter, but I've had excellent crisco crusts too. What is forgotten is the flour. The above recipe lists simply "flour." Protein level is a critical element, and if you reach for your bread flour you are bound to be disappointed. Higher protein flours (like bread flour) result in tougher crusts that are harder to cut.

Use all-purpose flour, perhaps even lower the protein with something like Wondra gravy flour. Since learning the lessons of flour protein levels from Cookwise by Shirley Corriher, I've been much happier with all my baking.

If you're avoiding frying strictly to avoid fat, this won't be of help, but you may try brushing the patties with melted butter before putting in the oven. The butter will help with browning, flavor and surface texture. Essentially, you're doing a superficial frying. Let me know how it turns out.