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From Talk

what to do with chive flowers

This is a late response, but am posting anyways. My mom always made a great stir-fry using nothing but chive-flowers (cut about 2-in lengths), ground pork, and oyster sauce. I've since added julienned carrots & red bell peppers to the mix. Absolutely delicious & beautiful to look at!

Trinadj at 3:54PM on 08/26/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

Oh gawd, I seek out Mr Donut whenever I travel in Asia. Newly obsessed with Pon de Lion since my visit to SKorea & Taiwan last month, he's too damn cute! I kept plotting how I could possibly steal one off the display shelf, since I couldn't just buy one (they have some point-earning system where you have to mail it in to get a toy, which sux if you're only there for a week). Oh well, will just settle for watching his YouTube vids over and over and over again http://www.youtube.com/watch?v=cB5HJoKkv10

Trinadj at 1:20PM on 05/22/09

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Recent Comments | Response to Comments

From Talk

what to do with chive flowers

This is a late response, but am posting anyways. My mom always made a great stir-fry using nothing but chive-flowers (cut about 2-in lengths), ground pork, and oyster sauce. I've since added julienned carrots & red bell peppers to the mix. Absolutely delicious & beautiful to look at!

Trinadj at 3:54PM on 08/26/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

Oh gawd, I seek out Mr Donut whenever I travel in Asia. Newly obsessed with Pon de Lion since my visit to SKorea & Taiwan last month, he's too damn cute! I kept plotting how I could possibly steal one off the display shelf, since I couldn't just buy one (they have some point-earning system where you have to mail it in to get a toy, which sux if you're only there for a week). Oh well, will just settle for watching his YouTube vids over and over and over again http://www.youtube.com/watch?v=cB5HJoKkv10

Trinadj at 1:20PM on 05/22/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

The recipe on cookpad.com uses tapioca starch..so i guess that's what's making it nice and chewy?
I love MisoDo!!! I even have the little mascot as my desktop background..hehe...
If you want a Pon de Ring fix in NY, you can always try the mochi donuts at Zaiya, similar texture...not as great..but it's good enough..

lulagirl at 7:21PM on 05/29/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

these are obviously FRIED CAKES WITH A HOLE (as most people call them). any type of foodie or any type of person really would realize that donuts are a myth. come on, serious eats; i don't go to science blogs to read about bigfoot and ghosts. stick to what's real.

seriouspetes at 10:46AM on 05/27/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

PS: Those dry cake 'doughnuts from a local gourmet food shop......something was very wrong with them. REAL fried cakes are crispy on the outside and soft on the inside. The very best eating every.

PyesAngel at 7:25PM on 05/26/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

"Did I have a traumatic doughnut experience as a child? (Actually, I sort of did; my early doughnut memories involve unappealingly dense, dry cake doughnuts from a local gourmet food shop.)"
If the writer of this article is a chef, cook or any kind of foodie, they should know that the above mentioned are FRIED CAKES NOT doughnuts. They are made with a cake type batter and deep fried. Hence the term 'fried cakes'. Doughnuts are made from a yeast batter and raised. Hence they are called 'doughnuts'. The terms are NOT interchangeable as they are different things.

PyesAngel at 7:20PM on 05/26/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

OMG I envy you people! I still remember the Mister Donut stores here in the Lehigh Valley (PA)...at least one of them still sits, empty, under another name in Allentown...

JerseyJeff at 5:33PM on 05/26/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

@ZenKimchi: I'm glad you tried it! (And yay for free doughnuts!) I like the bouncy texture..but not too bouncy. It's nicely balanced. At least you can go back for more as I sit here and weep at my non-Pon de Ring existence.

Robyn Lee at 1:27AM on 05/25/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

I had never considered trying those donuts until you posted about them. This past weekend we were walking around in Apgujeong, and a Mister Donut was giving out free Pon de Rings. Couldn't believe they were this good. Bouncy texture and fun to chew. Not overly sweet.

ZenKimchi at 1:15AM on 05/25/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

@The Brave Potato: I thought it was rice flour at first but when I googled for the ingredients most signs pointed to tapioca flour. But rice flour should make that chewy texture too...

Robyn Lee at 11:26AM on 05/23/09

From Serious Eats

Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut

I didn't eat any Mr. Donut donuts while in Asia, but those look very similar to the "mochi ring" donuts found at Dunkin Donuts that Sustarz mentioned. Could the chewiness be glutinous rice flour?

The Brave Potato at 11:00AM on 05/23/09

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