misterhee’s Profile

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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.

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Ethiopian in MD/DC

Zeds in georgetown is quite good.

From Talk

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.

From Talk

The Perfect Fried Egg Sandwich

Fried egg on buttered toast with grape jam. Love the salty/sweet combo.

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Favorite frozen entrees?

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Post Wisdom Teeth Extraction Food?

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Favorite Chicago Foods?

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Where to eat in SF?

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How to Make Kimbap

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Market Scene: Copley Square Market in Boston

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Fun, Indigenous Ice Cream Flavors at Fenocchio in Nice, France

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I Want This: Shin Bob, a Ball of Old Rice

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Recent Comments | Response to Comments

From Talk

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.

From Talk

Ethiopian in MD/DC

Zeds in georgetown is quite good.

From Talk

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.

From Talk

The Perfect Fried Egg Sandwich

Fried egg on buttered toast with grape jam. Love the salty/sweet combo.

From Talk

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.

From Talk

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.

From Talk

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.

From Talk

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.

From Talk

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.

From Talk

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.

From Talk

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.

From Talk

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)

From Talk

what's on your burger?

I'm pretty much the same - medium-rare burger, thick cut bacon, blue cheese with caramelized onions.

From Talk

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.

From Talk

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).

From Talk

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.

From Serious Eats

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.

From Talk

What to do with Roasted Beets

I like to toss them with a vinaigrette - red wine vinegar, olive oil, salt and pepper + goat cheese.

From Talk

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?

From Talk

What to do with tahini?

It's great in salad dressings - with lemon and olive oil.

From Talk

Anthony Bourdain drunk on latest episode!?!?

Yes! And I thought he was drunk at the prime rib joint as well?

From Talk

Kimchi

It'll be fine, it just turns more sour. We leave kimchi out all the time to let it sour up to be tastier! Although, if you leave it out too long, it's worse than a warhead.

From Talk

Kimchi

Oops - I just see that you said it was unopened but refridgerated when you bought it, so I guess it's fresh. d'oh. I would perhaps open it now when you put it in the fridge, as it's been producing gases.

From Talk

Kimchi

If it was processed (cooked) then you should probably cook it again. If it was fresh (and it should say so) then you should be fine.

This is a very interesting article about making kimchi with "regular" vegetables. This farm schedules days when people can come work cutting up the veggies, feeds them a great lunch, and sends them home with a bucket of fermenting veggies.

http://www.burlingtonfreepress.com/article/20091016/LIVING06/91015009/Cabbage-time-in-Vermont

From Talk

Kimchi

I'd guess it's totally fine - it's not shipped refrigerated, so why would an unopened jar on the counter be any more dangerous than one in the shipping truck?

From Talk

Ethiopian in MD/DC

Ethopian food is served without untensils. Instead you eat off a huge platter of spongy injera bread and use peices of injera to scoop up the food. The best known ethopian dishes are tibs which are spicy peces of meat. Tradtionally they are served raw but in america you can have them cooked. Also well known is Duro Wat, which is a spicy chicken dish with hard boiled eggs. Other dishes I like are thier lentils, cabbage and shiro wat dishes. Enjoy!

From Talk

Ethiopian in MD/DC

I second Dukem! The food is fantastic and the service is excellent. Personally I think it's better than Zed's, and perhaps less crowded than Etete. I love getting the assorted vegetable platter. Get a glass of the Ethiopian honey wine, tej, with your meal as well. Oh man, now I'm craving Ethiopian food!....

From Talk

Ethiopian in MD/DC

Dukem in the U Street neighborhood is great. They have sit down and carry out. Tell them it's your first time - and their staff is fairly friendly. They'll help you through the experience.

I'm a fan of the "special" tibs -- lamb or beef. Yum!

http://www.yelp.com/biz/dukem-ethiopian-restaurant-washington

From Talk

Ethiopian in MD/DC

You'll have a great time at any of the places I'm sure, though I'm partial to my own recommendation of course! (smile). Go with good friends who won't mind getting a bit messy as you will be eating with your hands using the bread to pick up what you want to eat!

From Talk

Ethiopian in MD/DC

@Otabenga this will be my first Ethiopian experience. I don't know anything about it, so I'm really looking forward to it. My friends and I made an agreement that every month we're going to get together and try some new and exciting food.

Thanks everyone for the great suggestions, and keep them coming. None of us have had Ethiopian before.

From Talk

Ethiopian in MD/DC

Etete, just below U Street on 9th is really popular. The food and service are good and it's got a lively vibe. Are you familiar with Ethiopian? I say you can judge any Ethiopian place by how well they do doro wat, which is a spicy chicken dish.

From Talk

Korean rice and beans?

I loved it when our cafeteria had the black soy beans and rice!! Oh the memories

From Serious Eats

Impromptu Taste Test: The Cult of Yakult

Danactive tastes better, does more, is healthier and only costs .50 cents a bottle.

From Serious Eats

Impromptu Taste Test: The Cult of Yakult

Ooh, I have fond of memories of this. It was a staple in my childhood, and it was always a treat. There was always something so pleasurable about tearing off that red and silver foil cover.

I'm now in my 30s, and I've rediscovered this drink. I just decided to buy three packs when I chanced upon a vendor on our street, since it was so humid. Great decision! I am now stashing packs in my fridge. If anyone asks, I'm citing the health-probiotic thingy as my reason for drinking it :-P.

From Talk

The Perfect Fried Egg Sandwich

toasted multigrain bread, slice of cheddar or american cheese, lettuce, tomato, and mayo. i love a dill pickle on the side!

From Talk

The Perfect Fried Egg Sandwich

I never had egg sammiches as a kid. I was a fried egg and rice w/parm girl. BUT i have discovered the beauty of the egg sammich.

Mine is toasted wheat bread, 2 fried eggs with semi-runny yolks, 2 slices american cheese and losta mayo!!

From Talk

The Perfect Fried Egg Sandwich

I don't see the sandwich that my grandma introduced to us as a child. It's pretty close to the others, but has one additional ingredient- sliced dill pickle. It's a comfort food to me too, and my mom can't stand the thought that we put dill pickles on our egg sandwiches.

Basically, it's whatever bread we had around- usually sourdough- toasted, with best foods/hellman's mayo and whatever mustard we grab (usually I use stone ground, but sometimes I use brown or yellow), an egg with a broken yolk fried until it's no longer runny in butter, and a sliced dill pickle.

Now I really want one, but don't have any bread in the house

From Talk

The Perfect Fried Egg Sandwich

When my brother and I were young, my father would make fried egg sandwiches before we went fishing. He would put over easy eggs on broke assed toasted white bread with a slice of American cheese. I plan on making them tonight, and I wouldn't change a thing... Thanks Dad...

From Talk

The Perfect Fried Egg Sandwich

cheap + simple + delicious = my go-to meal in college
no matter how you make it, egg sandwiches can sometimes be sublime

From Talk

The Perfect Fried Egg Sandwich

My perfect fried egg sandwich:
Egg fried in butter, runny yolk, little salt and pepper. Lightly toasted sourdough bread with mayo. A little cheddar on top. It's a delicious mess.

From Talk

The Perfect Fried Egg Sandwich

avaryne, you have challah bread and eggs, and arent making french toast? do you not like french toast? a couple weeks ago i made some challah and i stopped because we kept eating french toast and *so* filling. so very yummy, but i felt like we were going to balloon if i made more challah.

From Talk

The Perfect Fried Egg Sandwich

i use thomas english muffins, split and *lightly* toast it. then drop some cheese on top. swiss, american, monterey, is all good. fry egg. if i am using bacon or sausage, i use the fat from that, but otherwise, dab of olive oil. if im in charge, i crack the egg, break the yolk, but not smear it so it stays soft and oozes a little. then i flip the egg for 15 seconds and onto the muffin. i prefer bacon or sausage on the side. canadian bacon can go on it though.

From Talk

The Perfect Fried Egg Sandwich

I've never had a fried egg sandwich, but I love scrambled egg sandwiches!
2 pieces of white bread toasted, miracle whip on both pieces of bread and piled high with scrambled eggs. YUM!

From Talk

The Perfect Fried Egg Sandwich

Sometimes I use quail eggs and make 7 or 8 mini sunny side ups. Put them on a toasted baguette with goat cheese and arugula.

From Talk

The Perfect Fried Egg Sandwich

Growing up it was toasted white, hard-fried egg, cheddar cheese and Miracle Whip. I make them now on toasted wheat with light mayo and also some Black Forest ham. Still one of my favorites for a weekend breakfast.

But, the best one I ever had was in London at a little coffee/breakfast place (one of those that serves the traditional English breakfast). It was two medium-fried eggs, English bacon (wish I could get it here!), good sharp cheddar on ciabata. It was so good, cheap, and kept us going all day.

From Talk

The Perfect Fried Egg Sandwich

misterhee is closest to mine. Never actually had a fried egg "sandwich" when I was a kid. grew up on over easy with buttered toast and jam. Grape jelly or strawberry jam. soak up the yolk with the buttered jammed toast.

Recent Posts

From Talk

Favorite frozen entrees?

From Talk

Post Wisdom Teeth Extraction Food?

From Talk

Favorite Chicago Foods?

From Talk

Where to eat in SF?

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About misterhee

Website:

Location: New England

About: Grad student/food enthusiast.

Favorite foods: Sushi, Buffalo Wings, Pork, Pastries, Dumplings, Noodles

Last bite on earth: Rice, sunny side up egg, sesame oil, soy sauce - all mixed together. Pretty much all Korean people ate this growing up.