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Cook the Book: 'Japanese Hot Pots'

Pho is a favorite when feeling under the weather, or just wanting something tasty and quick!

From Serious Eats

Weekend Book Giveaway: 'Asian Dining Rules'

I'd been hearing a lot about a new "KFC" (Korean fried chicken) in Federal Way (WA), so I took a trip to Cockatoo’s Chicken Restaurant.

It might seem I was drunk, but really it was a case of brain-lock induced by being lost in the Korean-ness of it all. Having ordered some deep-fried wings (with ultra-spicy sauce that didn’t disappoint) and some stir-fried chicken gizzards, I wanted a healthy side dish, and asked the server about the "Seasoning Pupa." (My "poop-a" mispronunciation, itself unappealing, masked the real meaning.)

"That’s hard, uh, to, um, explain," he said, struggling with his English. My dining companion and I played twenty-one questions, and he told us what it wasn’t: meat, vegetable, fruit, noodle, or grain. But not what it was. Best he could explain, "pupa is popular…a traditional Korean food." When he answered yes to our "Is it healthy?" question, we shrugged our shoulders and decided to try it.

The dish came quickly. At first glance, we thought "pupa" were beans floating in a red hell-sauce. If only. From the body curve and markings, we realized these weren’t beans. "Is this some sort of insect?" we wondered aloud. "Yes, insect!" our server screamed excitedly…and ten minutes too late.

Consider this our Bourdain or Bizarre Foods moment. Pupae ("pyoo-pee"—still sounding like a bathroom function) are silkworms, and have a slight crunch with some air pockets. They taste a bit bitter, slightly nutty, and certainly earthy—like something that’s slithered in the sand or somewhere similar. And certainly not popular, at least on this night, as no one else was eating them.

From Serious Eats

Cook the Book: 'Fat'

Red-cooked pork belly. Gotta leave the fat on...why do some people trim it?!?

From Serious Eats

Cook the Book: 'My Last Supper'

My last meal would be at a favorite small sushi place in Tokyo. Lots of uni and maguro and other favorites. Afterward, I'd step outside and break out a bar of a favorite chocolate.

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From Serious Eats

Cook the Book: 'Japanese Hot Pots'

Pho is a favorite when feeling under the weather, or just wanting something tasty and quick!

From Serious Eats

Weekend Book Giveaway: 'Asian Dining Rules'

I'd been hearing a lot about a new "KFC" (Korean fried chicken) in Federal Way (WA), so I took a trip to Cockatoo’s Chicken Restaurant.

It might seem I was drunk, but really it was a case of brain-lock induced by being lost in the Korean-ness of it all. Having ordered some deep-fried wings (with ultra-spicy sauce that didn’t disappoint) and some stir-fried chicken gizzards, I wanted a healthy side dish, and asked the server about the "Seasoning Pupa." (My "poop-a" mispronunciation, itself unappealing, masked the real meaning.)

"That’s hard, uh, to, um, explain," he said, struggling with his English. My dining companion and I played twenty-one questions, and he told us what it wasn’t: meat, vegetable, fruit, noodle, or grain. But not what it was. Best he could explain, "pupa is popular…a traditional Korean food." When he answered yes to our "Is it healthy?" question, we shrugged our shoulders and decided to try it.

The dish came quickly. At first glance, we thought "pupa" were beans floating in a red hell-sauce. If only. From the body curve and markings, we realized these weren’t beans. "Is this some sort of insect?" we wondered aloud. "Yes, insect!" our server screamed excitedly…and ten minutes too late.

Consider this our Bourdain or Bizarre Foods moment. Pupae ("pyoo-pee"—still sounding like a bathroom function) are silkworms, and have a slight crunch with some air pockets. They taste a bit bitter, slightly nutty, and certainly earthy—like something that’s slithered in the sand or somewhere similar. And certainly not popular, at least on this night, as no one else was eating them.

From Serious Eats

Cook the Book: 'Fat'

Red-cooked pork belly. Gotta leave the fat on...why do some people trim it?!?

From Serious Eats

Cook the Book: 'My Last Supper'

My last meal would be at a favorite small sushi place in Tokyo. Lots of uni and maguro and other favorites. Afterward, I'd step outside and break out a bar of a favorite chocolate.

From Serious Eats

Valentine's Day Chocolate Giveaway

Love the dark... with a mug of hot chocolate!

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

I've just switched from crisp to pliant, to better appreciate the fat.

From Serious Eats

Photo of the Day: Giant Soup Dumpling

I had one of these at the famous Nanxiang xiao long bao place in Shanghai. The wrapper isn't anything special to eat... it really is about the broth. Given that, I really like the regular xiao long bao better - and those are better in Taipei than in Shanghai, from my experience.

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

Thank you for participating, and congratulations to our winners:

saturdaynightfever
thatgrrl
cryho01
fuuchan
lucylucy

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

Mine is my awesome Chicken Tortilla Soup. I throw in all kinds of things, from fried tortilla strips to guac.

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

I love minestrone soup with garlic breadsticks.. MM! I could eat that every.single.day!

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

I'm a simple kind of lady, so my favorite soup is homemade chicken noodle. I like to make it with escarole and egg noodles. It's just so delicious.

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

Currently I crave the Thai Suki after reading all this. I'm sad that I never see it in the states. My fav place in Thailand is MK restaurants. Super cold restaurant, super hot soup!

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

homemade soups, starting with meat bones and ending with seasonal vegetables....the best! takes hours to simmer on the stove...but the end results are used in so many meals...the simplest being laddled into a big bowl and with a crusty bread on the side.

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

When I went to stay with my aunt and uncle this past summer, my aunt's mom made potato bacon soup for dinner one night. It was delicious! :)

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Cook the Book: 'Japanese Hot Pots'

Wild rice soup. A thick, creamy base with vegetables and chicken added. Top with parmesan cheese and homemade croutons.

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

growing up, my mother made the best borsht. It was full of potatoes and meat and was so good and hearty.

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

My favorite meal worthy soup would be homemade bean soup with ham and bacon in it. I make it with a ham bone and let it simmer for about 3 hours. Very tasty and filling. I also like my mom's homemade vegetable soup with fresh veggies from the garden! Mmm good!

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

My mother made a hearty chicken noodle soup with lots of chicken and vegetables. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

My Momma liked to make big ol pots of soups and stews. All us kids and our kids would come over and eat. Sometimes she'd be creative and add different things. My Daddy would smell it and come in and ask what she was cooking. She would tell him she was making "stuff". It was funny. She was a great cook.

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

I love a good Colombian sancocho with lots of garlic and cumin!

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

Nothing beats a rich, hearty samgyetang (Korean chicken stew made with ginseng, medicinal herbs and a tender guinea hen stuffed with sticky rice and plump red jujubes).

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

My fav. meal worth soup is a big bowl of old fashioned home made chicken stew with veggies

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

I love to make a Korean soup made with fresh chicken cooked in water and spiced with plenty of grated fresh ginger. The chicken is shredded, and a cup or two of cooked rice is added to the broth and cooked until the soup has the consistency of "chowder." Serve in Oriental bowls and garnished with sliced green onions and Korean sesame salt. Delish, and very healing if you are suffering from respiratory "flu."

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

I'd have to say Split Pea and Lobster Bisque, my favorites! Thank you!

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

A nice, warm bowl of beef or chicken curry (Japanese-style) cooked with just the right amount of veggies. It's not quite soup but I purposely thin it out so that it has that soupy feel to it. Warms you up and sticks with you all day plus leaves your house smelling wonderful for days. :)

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

My favorite meal worthy soup is my Salmon Chowder. It has bacon, onions, celery, carrots, potatoes, corn and salmon in a creamy chowder base. Add a loaf of garlic bread & you have a spectacular meal!

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