Serious Eats - seriouseats.com

I ate at Sanchon regularly when I lived in Seoul and worked in Insadong. The food really is amazing there.

Now I am back in NYC and back to eating at Hangawi once again. Yes, the cuisine they serve there is as close as you can get stateside. It is temple food, although it has a full menu and you have the option of ordering a la carte or a more set menu like at Sanchon. The set menus are not quite the temple food (I believe they use onions and garlic), although many similar dishes could be selected. It even has a transporting experience, complete with being seated on the floor.

It isn't quite the same, though. Without having to step from rock to rock over water, and without being forced to order the set Buddhist menu, it couldn't be. However, short of a 14 hour flight, it is as close as I get to going back.

"..the eating which is tasty" is pretty much my life motto.

Cleaning the little winglets is easy. I want a method to actually get all the meat off the stupid drumettes! Anyway, I think I use method B. Good to know I don't eat the Jewish sea and it's still remaining.

When I buy a bag of lemons I zest them and then juice them all. I freeze the zest in little baggies and the juice I freeze in ice cube trays and then place in baggies in the freezer. It's very convenient for baking and cooking.

We always make extra - doubling every recipe - to have leftovers and save cooking time.

If you eat plenty of salads, cut everything up and put into plastic storage containers as soon as you get home from the store.

making several days worth of meals ahead of time, always having fresh sauce frozen and also have veggies prepped ahead of time.

For boiling water--just put a lid on to bring it to the boil faster.

it's best to cook in large batches so you can freeze several meals for later.

I clean as I go.
:-)

I usually make dinner ahead in the crockpot and just drop it in to warm it up...

assemble your ingredients together ahead of time