misterhee’s Profile
Recent Comments
Kimchi
How long has it been on the counter? If only a couple days, it is fine. Most people leave it out at room temp overnight to ferment after bringing a jar home from the store. As mentioned above, the kimchi will be on the more ripe side (more sour) and as a result will be perfect for jjigae or kimchi fried rice.
Korean rice and beans?
The beans are called Komjung kong (검정콩) or black soybeans. You just soak them and throw them in the rice cooker along with the rice. You can find them at most asian grocery stores. They also sell multi grain mixes to add to your rice as well.
See more comments by misterhee »
Recent Posts
See more posts by misterhee »
Recent Favorites
Market Scene: Copley Square Market in Boston
Posted by BostonZest, June 17, 2009 at 1:30 PM
Fun, Indigenous Ice Cream Flavors at Fenocchio in Nice, France
Posted by Kerry Saretsky, June 3, 2009 at 3:45 PM
I Want This: Shin Bob, a Ball of Old Rice
Posted by Robyn Lee, June 2, 2009 at 8:00 PM
See more favorites by misterhee »
Recent Polls
misterhee hasn't answered any polls yet.
Recent Quizzes
misterhee hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Win a Free Organic D'Artagnan Turkey
Definitely James Beard's Roast Turkey!
Kimchi
How long has it been on the counter? If only a couple days, it is fine. Most people leave it out at room temp overnight to ferment after bringing a jar home from the store. As mentioned above, the kimchi will be on the more ripe side (more sour) and as a result will be perfect for jjigae or kimchi fried rice.
Korean rice and beans?
The beans are called Komjung kong (검정콩) or black soybeans. You just soak them and throw them in the rice cooker along with the rice. You can find them at most asian grocery stores. They also sell multi grain mixes to add to your rice as well.
The Perfect Fried Egg Sandwich
Fried egg on buttered toast with grape jam. Love the salty/sweet combo.
Dry Age meat at home?
There is an alton brown episode where he dry ages beef though if you have access to a great butcher, why bother with it at home?
For salami etc... Michael Ruhlman has a great book called charcuterie with all sorts of advice.
Old Tahini?? How to tell?
Smell it. You'll know if the oil has gone rancid or not. If it was not opened previously, it should probably be ok since it hasn't been in contact with oxygen.
The 'Science' of food going bad?
Depends on what the food is and what is eating it. For meat, the primary decomposer is bacteria where it is essentially taking up the nutrients present in the tissue for food and using it to grow and divide. Fruits and vegetables have more rigid structure so they are usually broken down first by fungi (i.e. mold) before bacteria can access and use it as food. What is happening to the food itself is that these organisms are breaking down the fats, complex sugars and proteins into less complex units that they can process and use as food. A by product of this process is the gas (and smell) you mentioned - which if I'm remembering correctly is mostly methane and carbon dioxide.
Need some fried rice help
The heat of your pan really makes a difference. Chinese restaurants use high powered gas stoves to heat their woks so they reach temperatures that you can't achieve at home - and thus the taste is different.
Some people throw a little coke into their rice - or soy mixed with sugar. It seems to balance out the saltiness of the soy a bit and adds flavor.
No-knead bread question???
I don't spray the pot and haven't had sticking issues - since the temperature in the pot is so high both pam and butter will break down and burn.
How long does wine "keep?"
@Skythe: I usually stick it in the fridge - lower temps slow down oxidation so I figure it can't hurt.
How long does wine "keep?"
The problem once you open it is exposure to oxygen - it changes the flavor of the wine over time. Some oxygen is good initially, but if you let the wine sit after opening for a day or two it won't taste as good. There are a few ways to prevent this - you can get vacuvin (which is around ten bucks?) which provides a few rubber corks and a hand pump vacuum that takes the air out of the bottle after opening. Another great option is to get a wine preservation spray (wine enthusiast sells it online for 13). It's basically a can of inert gas (similar to the air dusters you use to clean your keyboard) that takes the place of the oxygen in the bottle after opening. You spray a bit into the bottle, cork it and it preserves the flavor pretty much indefinitely. These are both relatively cheap options. Boxed wine on the other hand usually comes in way fewer varieties, larger quantities and generally aren't that good.
I guess if you're planning on using the wine for only cooking and are going to use the rest of it within a week or so (and don't want to buy anything else), I'd just stick it in the fridge.
Plan my vacation!
Milwaukee - Sprecher's brewery. The best root beer ever - it has honey and vanilla in it. Kopps frozen custard- it's like ice cream but more rich and super silky (it has a higher butterfat percentage). Also get deep fried cheese curds while you're in WI.
Chicago - Frontera Grill/Topolobampo. Love Rick Bayless and his food is killer. Also at least 1 hot dog with everything, lou malnati's deep dish sausage (in patty form) and mushroom pizza, a pizza puff and an italian beef sandwich.
DC - half smoke at Ben's chili bowl. I like Jose Andres restaurants - cafe atlantico/Jaleo. Ethiopian down by U street. Also excellent vietnamese - I like nam viet in particular (by cleveland park in DC or in arlington VA)
what's on your burger?
I'm pretty much the same - medium-rare burger, thick cut bacon, blue cheese with caramelized onions.
Pasta Problems
Take the pasta out of the boiling water a minute early and toss it into a pan with the sauce already simmering - then cook together til finished. There is no need to drain off the excess water, I usually just pull the pasta out with tongs (in fact I usually toss in some of the pasta water into my sauce to help finish it). This has a couple benefits, mainly that the pasta will absorb some of the sauce as it finishes cooking and that the starch from the pasta water will help to thicken the sauce while allowing the sauce to "stick" to the pasta.
Where can I buy Stumptown or Blue Bottle beans?
You can get bluebottle online.
Overrated hot dog joints Part 1
Everyone seems to recommend Spike's Junkyard Dogs in Boston (self proclaimed "world's best hot dog"), but I really really don't like the place. The roll they use is way too large and dense and I found the hot dog itself to be just okay. And while on the topic of tube shaped meats in Boston, I don't particularly enjoy the italian sausage served on the streets and at sox games here either (e.g. sausage guy...etc). I've had much better elsewhere (then again, I'm comparing everything here to Chicago where I grew up).
Blue Fish
Random, I just had bluefish last night for dinner. I cooked off some sliced garlic in olive oil, seared the fish in the infused oil then topped with a piperade to finish.
Impromptu Taste Test: The Cult of Yakult
Oh I forgot about yogloo! (though I prefer Milkis). Love yakult, I've had it since I was a little kid.
What to do with Roasted Beets
I like to toss them with a vinaigrette - red wine vinegar, olive oil, salt and pepper + goat cheese.
Wagyu beef - how best to cook
What cut of beef do you have?
I think it's a matter of preference - some people prefer to hit it quickly on a super hot pan and leave the fat in the middle still fairly solid, while others shoot for medium/medium-well to heat the fat through before you eat it. I suppose you could try both since you have 2 pieces?
What to do with tahini?
It's great in salad dressings - with lemon and olive oil.
Win a Free Organic D'Artagnan Turkey
Congrats to our winner ceforrester, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.
Win a Free Organic D'Artagnan Turkey
james beard roast turkey
Win a Free Organic D'Artagnan Turkey
cornbread & sausage stuffing
Win a Free Organic D'Artagnan Turkey
Smoked-oyster sticky rice stuffing in lotus leaves sounds amazing.
Win a Free Organic D'Artagnan Turkey
Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar will definitely be on my menu. I'm always on the look-out for Brussels sprouts recipes, and this is different from everything I've tried!
Win a Free Organic D'Artagnan Turkey
Delicious! I've only recently learned to love bread pudding, and this has all of the right elements: Pumpkin Brioche Bread Pudding.
Win a Free Organic D'Artagnan Turkey
Today I'm craving pie so I'd have to go with the Ginger Custard Pumpkin pie. That just sounds so good.
Win a Free Organic D'Artagnan Turkey
Corn Bread-Sausage Stuffing With Apples
Win a Free Organic D'Artagnan Turkey
I like the classic menu with some of the healthy menu items mixed in - I'm a traditionalist but my daughter is a vegetarian and my husband watches his diet. The vegan diet was too far over the edge for my taste.
Win a Free Organic D'Artagnan Turkey
Oooh pumpkin brioche bread pudding!
Win a Free Organic D'Artagnan Turkey
The pumpkin ravioli sounds amazing to try if I don't win the turkey ;-)
Win a Free Organic D'Artagnan Turkey
Spaghetti Squash with Ricotta, Sage, and Pine Nuts. Yum.
Win a Free Organic D'Artagnan Turkey
The brussel sprouts wiht bacon
Win a Free Organic D'Artagnan Turkey
cranberry sauce with champagne..l'll try anything that has champagne!
Win a Free Organic D'Artagnan Turkey
The biscuits look really good too.
Win a Free Organic D'Artagnan Turkey
I'm a big side dish fan... Oven Roasted Potato Wedges with Bacon Grease, right? Am I right?
Win a Free Organic D'Artagnan Turkey
Ginger Custard Pumpkin Pie
Win a Free Organic D'Artagnan Turkey
I'm thinking cranberries with champagne...but maybe use golden raisins rather than currants.
Win a Free Organic D'Artagnan Turkey
all in one holiday cake!
Win a Free Organic D'Artagnan Turkey
Maple Walnut cornbread? Yes, please!
Win a Free Organic D'Artagnan Turkey
The Maple-Walnut cornbread looks amazing! I'm definitely going to try it.
Win a Free Organic D'Artagnan Turkey
I am secretly in love with Mark Bittman + I have a lot to cook for and so will likely be giving his "Favourite Bread Stuffing" a try. Don't tell him, but I might have to slip in some chestnuts as I just don't think it's true stuffing without them!
Win a Free Organic D'Artagnan Turkey
Pumpkin Cheesecake - we have been making this for years. Our Thanksgiving has developed into a major event that brings relatives great distances for the food and neighbors to see the annual lighting afire of the driveway when the oil overflows the deep fryer when the turkey is submerged
Win a Free Organic D'Artagnan Turkey
i vote for the sausage cornbread
Win a Free Organic D'Artagnan Turkey
I think I would like to try the Chipotle Meatballs. Sounds very yummy and not too much of a deviation from tradition.
Recent Posts
Recent Favorites
Market Scene: Copley Square Market in Boston
Posted by BostonZest, June 17, 2009 at 1:30 PM
Fun, Indigenous Ice Cream Flavors at Fenocchio in Nice, France
Posted by Kerry Saretsky, June 3, 2009 at 3:45 PM
I Want This: Shin Bob, a Ball of Old Rice
Posted by Robyn Lee, June 2, 2009 at 8:00 PM
Snapshots from South Korea: Hotteok, Two Ways
Posted by Robyn Lee, May 31, 2009 at 12:00 PM
Gino's East: One of the Best Deep-Dish Pizzas in Chicago
Posted by Daniel Zemans, October 22, 2008 at 3:00 PM
Snapshots from South Korea: Rice Cake and Dumpling Soup from Koong
Posted by Robyn Lee, May 27, 2009 at 10:30 AM
How to Make Money on Food Items in the Shape of Religious Icons
Posted by Adam Kuban, May 27, 2009 at 3:00 PM
Snapshots from South Korea: Seafood Noodle Soup from Samcheong-dong Sujebi
Posted by Robyn Lee, May 20, 2009 at 10:00 AM
Gallery of Rice Cakes from Seoul's 7th International Tteok Fair
Posted by Robyn Lee, May 18, 2009 at 8:40 PM
Polls
misterhee hasn't answered any polls yet.
Quizzes
misterhee hasn't taken any quizzes yet.

Definitely James Beard's Roast Turkey!